Roasted Vegetable Potato Salad

Ingredients

 2 lb baby red potatoes, cut into 3/4-inch pieces

 1/4 cup plus 2 tablespoons extra-virgin olive oil
 1 1/4 teaspoons salt
 1/2 teaspoon pepper
 1 1/4 cups fresh whole kernel sweet corn (from about 2 corn cobs)
 1/2 lb fresh green beans, ends trimmed and cut into 2-inch pieces (about 2 cups)
 1/4 cup white wine vinegar
 2 teaspoons chopped fresh dill leaves
 1/2 cup sliced green onions
 1 cup halved cherry or grape tomatoes
PROCEDURE:
 Place one oven rack in upper one-third of oven and second rack in bottom one-third
of oven. Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray. In
medium bowl, add potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt and
1/4 teaspoon of the pepper, tossing to combine. Place in one of the pans, potatoes
cut side down. Roast potatoes on top oven rack 20 minutes; stir.
 Meanwhile, in same bowl, add 1 tablespoon of the olive oil, the corn and green
beans; spread out on remaining pan, and place on lower oven rack. Roast corn
mixture and potatoes 20 to 23 minutes or until potatoes are browned and tender
when poked with fork, and green beans are slightly shriveled. Cool roasted
vegetables 10 minutes, and transfer to large bowl.
 In small bowl, beat remaining 1/4 cup olive oil, the white wine vinegar, remaining
1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until combined. Stir in
chopped dill. Add to vegetables, tossing to combine. Add green onions and cherry
tomatoes; stir. Serve immediately, or refrigerate until serving.

Couscous Vegetable Salad

Ingredients

 1 cup uncooked couscous

 Olive oil-flavored or regular cooking spray
 1 medium zucchini, cut into 1/4-inch slices (2 cups)
 1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
 1 large red bell pepper, cut into 1-inch pieces
 1/2 medium red onion, cut into 8 wedges
 1 container (7 ounces) refrigerated basil pesto
 2 tablespoons balsamic or cider vinegar
PROCEDURE:
  Make couscous as directed on package.
 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini,
yellow squash, bell pepper and onion; spray lightly with cooking spray. Cook about 5 minutes,
stirring frequently, until crisp-tender.
 Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve immediately, or cover
and refrigerate up to 2 hours before serving.

Salad Bar Vegetable Stir-fry

Ingredients

 1 cup uncooked instant white rice

 1 cup water
 1/2 teaspoon salt
 1 tablespoon sesame oil
 2 1/2 cups small cauliflower florets
 1 cup baby-cut carrots, quartered lengthwise
 2 1/2 cups small broccoli florets
 3 tablespoons water
 1 cup fresh snow pea pods, trimmed
 1 red or green bell pepper, cut into strips
 1/2 cup stir-fry sauce
 1/4 cup shelled sunflower seeds, if desired
PROCEDURE:
 Cook rice in 1 cup water with salt as directed on package.
 Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat. Add cauliflower and
carrots; cook and stir 4 minutes. Add broccoli; cook and stir 1 minute. Add 3 tablespoons water.
Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables
are crisp-tender.
 Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with
sunflower seeds. Serve over rice

Pomegranate and Almond Salad

Ingredients

 1 cup sliced almonds

 1/3 cup olive or vegetable oil
 2 tablespoons fresh lime juice
 1 tablespoon sugar
 1/4 teaspoon salt
 1/8 teaspoon coarsely ground pepper
  1 clove garlic, finely chopped
 2 bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
 1 pomegranate, seeded (3/4 cup seeds)
PROCEDURE:
 Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring
frequently until almonds begin to brown, then stirring constantly until light brown. Remove
from skillet; set aside.
 Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until
smooth.
 In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle
with almonds; toss gently

Chili Taco Salad

Ingredients

 1/2 cup Old El Paso™ Thick 'n Chunky salsa

 1/2 cup chili sauce
 1 teaspoon ground cumin
 1 teaspoon chili powder
 1 lb extra-lean (at least 90%) ground beef
 1/2 teaspoon garlic salt
 1 can (11 oz) whole kernel corn, red and green peppers
 1 bag (10 oz) torn mixed salad greens (6 cups)
 1 medium tomato, chopped (1/2 cup)
 1 cup small corn chips
PROCEDURE:

 In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.

 In 12-inch nonstick skillet, break up beef; sprinkle with garlic salt. Cook over medium-high heat 5 to 7
minutes, stirring frequently, until beef is thoroughly cooked. Drain.

 Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.

 On individual serving plates, layer salad greens, beef mixture and tomato. Drizzle with some of the
salsa mixture; sprinkle each serving with 1/4 cup corn chips. Drizzle with remaining salsa mixture.
 Garden Bounty Fontina Salad

Ingredients

Salad

 4 cups torn arugula

 1 1/2 cups cherry tomatoes, cut in half
 6 oz fontina cheese, cubed
 2 small zucchini, cut in half lengthwise, then sliced
 2 ears fresh sweet corn, cooked, corn cut off, ears discarded
 1 small cucumber, peeled, seeded, diced
 1/2 cup walnut halves, toasted*
Dressing

 1/4 cup olive oil

 2tablespoons sherry vinegar
 2teaspoons Dijon mustard
 1/4 teaspoon salt
 1/8 teaspoon coarse ground black pepper
PROCEDURE
 In 3-quart bowl, layer salad ingredients in order listed.
 In small jar with tight-fitting lid, shake dressing ingredients. Pour dressing over salad; toss
gently to coat. Serve immediately. Or, cover and refrigerate salad and dressing separately up to
4 hours; toss salad with dressing just before serving.

Beef Garden Salad with Tangy Vinaigrette

Ingredients

Salad

 4 cups mixed salad greens

 1/2 cup sliced seedless cucumber
 1/3 cup sliced red onion, separated into rings
 2 medium tomatoes, cut into wedges
 1 medium green bell pepper, cut into thin bite-sized strips
 1 (9-oz.) pkg. frozen cooked seasoned beef strips, thawed
Dressing

 1/4 cup olive oil

 2tablespoons white balsamic vinegar
 1tablespoon lime juice
 1/2 teaspoon sugar
  1/4 teaspoon dry mustard
 1garlic clove, minced
PROCEDURE:

• large bowl, combine all salad ingredients except beef strips.

 In small bowl, combine all dressing ingredients; mix well.

 Pour dressing over salad; toss gently to coat. Divide salad evenly onto individual serving plates.
Top each evenly with beef strips.

Fresh Greens with Green Chile Vinaigrette

Ingredients

Green Chile Vinaigrette

 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles

 1/3 cup extra-virgin olive oil
 2 tablespoons balsamic vinegar
 2 tablespoons orange juice
 1/2 teaspoon salt
Salad

 8cups torn washed seasonal salad greens (such as spinach and other lettuce of
choice)
 1cup cherry tomatoes (any color), halved
PROCEDURE:
 In blender container, combine chiles, oil, vinegar, orange juice and salt; blend until smooth.
 Place salad greens in serving bowl. Add vinaigrette; toss gently. Scatter cherry tomato halves
over top.

Red and Green Tossed Salad

Ingredients

 1 bag (10 oz) torn mixed salad greens (about 7 cups)

 1 large apple, cubed (1 1/2 cups)
 1/2 cup walnuts
 1/3 cup sweetened dried cranberries
 1/3 cup raspberry vinaigrette dressing
PROCEDURE:
 In large bowl, gently mix all ingredients except dressing.
  Just before serving, toss with dressing.

Party Caesar Salad

Ingredients

 8 cups torn romaine lettuce

 1 cup croutons
 1 cup shredded fresh Parmesan cheese (4 oz)
 1/2 cup Caesar dressing
PROCEDURE:

 In large bowl, gently toss lettuce, croutons and 3/4 cup of the cheese to mix.

 Pour dressing over salad; toss to coat. Sprinkle with remaining 1/4 cup cheese. Serve immediately; if
desired, sprinkle with freshly ground black pepper.

Roasted Vegetable Potato Salad

Ingredients

 2 lb baby red potatoes, cut into 3/4-inch pieces

 1/4 cup plus 2 tablespoons extra-virgin olive oil
 1 1/4 teaspoons salt
 1/2 teaspoon pepper
 1 1/4 cups fresh whole kernel sweet corn (from about 2 corn cobs)
 1/2 lb fresh green beans, ends trimmed and cut into 2-inch pieces (about 2 cups)
 1/4 cup white wine vinegar
 2 teaspoons chopped fresh dill leaves
 1/2 cup sliced green onions
 1 cup halved cherry or grape tomatoes
PROCEDURE:
 Place one oven rack in upper one-third of oven and second rack in bottom one-third
of oven. Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray. In
medium bowl, add potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt and
1/4 teaspoon of the pepper, tossing to combine. Place in one of the pans, potatoes
cut side down. Roast potatoes on top oven rack 20 minutes; stir.
 Meanwhile, in same bowl, add 1 tablespoon of the olive oil, the corn and green
beans; spread out on remaining pan, and place on lower oven rack. Roast corn
mixture and potatoes 20 to 23 minutes or until potatoes are browned and tender
 when poked with fork, and green beans are slightly shriveled. Cool roasted
vegetables 10 minutes, and transfer to large bowl.
 In small bowl, beat remaining 1/4 cup olive oil, the white wine vinegar, remaining
1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until combined. Stir in
chopped dill. Add to vegetables, tossing to combine. Add green onions and cherry
tomatoes; stir. Serve immediately, or refrigerate until serving.

Couscous Vegetable Salad

Ingredients

 1 cup uncooked couscous

 Olive oil-flavored or regular cooking spray
 1 medium zucchini, cut into 1/4-inch slices (2 cups)
 1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
 1 large red bell pepper, cut into 1-inch pieces
 1/2 medium red onion, cut into 8 wedges
 1 container (7 ounces) refrigerated basil pesto
 2 tablespoons balsamic or cider vinegar
PROCEDURE:
 Make couscous as directed on package.
 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini,
yellow squash, bell pepper and onion; spray lightly with cooking spray. Cook about 5 minutes,
stirring frequently, until crisp-tender.
 Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve immediately, or cover
and refrigerate up to 2 hours before serving.

Salad Bar Vegetable Stir-fry

Ingredients

 1 cup uncooked instant white rice

 1 cup water
 1/2 teaspoon salt
 1 tablespoon sesame oil
 2 1/2 cups small cauliflower florets
 1 cup baby-cut carrots, quartered lengthwise
 2 1/2 cups small broccoli florets
 3 tablespoons water
 1 cup fresh snow pea pods, trimmed
 1 red or green bell pepper, cut into strips
 1/2 cup stir-fry sauce
  1/4 cup shelled sunflower seeds, if desired
PROCEDURE:
 Cook rice in 1 cup water with salt as directed on package.
 Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat. Add cauliflower and
carrots; cook and stir 4 minutes. Add broccoli; cook and stir 1 minute. Add 3 tablespoons water.
Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables
are crisp-tender.
 Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with
sunflower seeds. Serve over rice

Pomegranate and Almond Salad

Ingredients

 1 cup sliced almonds

 1/3 cup olive or vegetable oil
 2 tablespoons fresh lime juice
 1 tablespoon sugar
 1/4 teaspoon salt
 1/8 teaspoon coarsely ground pepper
 1 clove garlic, finely chopped
 2 bags (5 oz each) sweet baby lettuces or butter and red leaf lettuce (about 12 cups)
 1 pomegranate, seeded (3/4 cup seeds)
PROCEDURE:
 Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring
frequently until almonds begin to brown, then stirring constantly until light brown. Remove
from skillet; set aside.
 Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until
smooth.
 In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle
with almonds; toss gently

Chili Taco Salad

Ingredients

 1/2 cup Old El Paso™ Thick 'n Chunky salsa

 1/2 cup chili sauce
 1 teaspoon ground cumin
 1 teaspoon chili powder
 1 lb extra-lean (at least 90%) ground beef
 1/2 teaspoon garlic salt
  1 can (11 oz) whole kernel corn, red and green peppers
 1 bag (10 oz) torn mixed salad greens (6 cups)
 1 medium tomato, chopped (1/2 cup)
 1 cup small corn chips
PROCEDURE:

 In small bowl, mix salsa, chili sauce, cumin and chili powder; set aside.

 In 12-inch nonstick skillet, break up beef; sprinkle with garlic salt. Cook over medium-high heat 5 to 7
minutes, stirring frequently, until beef is thoroughly cooked. Drain.

 Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.

 On individual serving plates, layer salad greens, beef mixture and tomato. Drizzle with some of the
salsa mixture; sprinkle each serving with 1/4 cup corn chips. Drizzle with remaining salsa mixture.

Garden Bounty Fontina Salad

Ingredients

Salad

 4 cups torn arugula

 1 1/2 cups cherry tomatoes, cut in half
 6 oz fontina cheese, cubed
 2 small zucchini, cut in half lengthwise, then sliced
 2 ears fresh sweet corn, cooked, corn cut off, ears discarded
 1 small cucumber, peeled, seeded, diced
 1/2 cup walnut halves, toasted*
Dressing

 1/4 cup olive oil

 2tablespoons sherry vinegar
 2teaspoons Dijon mustard
 1/4 teaspoon salt
 1/8 teaspoon coarse ground black pepper
PROCEDURE
 In 3-quart bowl, layer salad ingredients in order listed.
 In small jar with tight-fitting lid, shake dressing ingredients. Pour dressing over salad; toss
gently to coat. Serve immediately. Or, cover and refrigerate salad and dressing separately up to
4 hours; toss salad with dressing just before serving.
 Beef Garden Salad with Tangy Vinaigrette

Ingredients

Salad

 4 cups mixed salad greens

 1/2 cup sliced seedless cucumber
 1/3 cup sliced red onion, separated into rings
 2 medium tomatoes, cut into wedges
 1 medium green bell pepper, cut into thin bite-sized strips
 1 (9-oz.) pkg. frozen cooked seasoned beef strips, thawed
Dressing

 1/4 cup olive oil

 2tablespoons white balsamic vinegar
 1tablespoon lime juice
 1/2 teaspoon sugar
 1/4 teaspoon dry mustard
 1garlic clove, minced
PROCEDURE:

• large bowl, combine all salad ingredients except beef strips.

 In small bowl, combine all dressing ingredients; mix well.

 Pour dressing over salad; toss gently to coat. Divide salad evenly onto individual serving plates.
Top each evenly with beef strips.

Fresh Greens with Green Chile Vinaigrette

Ingredients

Green Chile Vinaigrette

 1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles

 1/3 cup extra-virgin olive oil
 2 tablespoons balsamic vinegar
 2 tablespoons orange juice
 1/2 teaspoon salt
Salad

 8cups torn washed seasonal salad greens (such as spinach and other lettuce of
choice)
 1cup cherry tomatoes (any color), halved
PROCEDURE:
 In blender container, combine chiles, oil, vinegar, orange juice and salt; blend until smooth.
 Place salad greens in serving bowl. Add vinaigrette; toss gently. Scatter cherry tomato halves
over top.

Red and Green Tossed Salad

Ingredients

 1 bag (10 oz) torn mixed salad greens (about 7 cups)

 1 large apple, cubed (1 1/2 cups)
 1/2 cup walnuts
 1/3 cup sweetened dried cranberries
 1/3 cup raspberry vinaigrette dressing
PROCEDURE:
 In large bowl, gently mix all ingredients except dressing.
 Just before serving, toss with dressing.

Party Caesar Salad

Ingredients

 8 cups torn romaine lettuce

 1 cup croutons
 1 cup shredded fresh Parmesan cheese (4 oz)
 1/2 cup Caesar dressing
PROCEDURE:

 In large bowl, gently toss lettuce, croutons and 3/4 cup of the cheese to mix.

 Pour dressing over salad; toss to coat. Sprinkle with remaining 1/4 cup cheese. Serve immediately; if
desired, sprinkle with freshly ground black pepper.

Cheesy Hot Beef Sandwiches

Ingredients

 1 1/2 lb extra-lean (at least 90%) ground beef

  1 envelope dry French onion soup mix (from 2.6-oz package)
 1/4 cup water
 1/2 red bell pepper, chopped (about 1/2 cup)
 2 tablespoons chopped fresh parsley
 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
 1 loaf (1 lb) French bread, about 24 inches long
PROCEDURE
 Heat oven to 350°F. Cut 26x18-inch piece of heavy duty foil. In 12-inch nonstick skillet, cook
ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly
cooked; drain. Add soup mix, water, bell pepper and parsley. Cook 2 to 3 minutes or until
thoroughly heated. Stir in cheese until melted.
 Cut 1/2 inch lengthwise slice from top of French bread; set aside. With fork, remove inside of
bread, leaving 1/2 inch around edges. Place loaf on foil. If desired, reserve bread pieces for
another use. Fill indentation in bread with ground beef mixture. Place top of bread over ground
beef. Wrap loaf in foil. Place on cookie sheet.
 Bake 20 to 25 minutes or until thoroughly heated. For sandwiches, cut loaf into 8 crosswise
sections.

Italian Bistro Hot Beef Sandwiches

Ingredients

 2 medium onions, sliced

 1 beef rump roast (3 lb)
 2 tablespoons balsamic vinegar
 1 tablespoon Italian seasoning
 1 teaspoon black pepper
 1/2 teaspoon salt
 1/4 teaspoon ground red pepper (cayenne)
 1 cup reduced-sodium beef broth
8 French rolls or hoagie buns, split, to toasted

PROCEDURE:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place onions in slow cooker. Place beef roast
on onions. Brush roast with vinegar, turning to coat evenly. Sprinkle with seasonings. Pour broth around
roast.

 Cover; cook on Low heat setting 7 to 9 hours or until meat is tender.

• roast to cutting board. Cover with foil; let stand 5 to 10 minutes. Meanwhile, strain onions from
cooking juices; place in serving dish. Ladle cooking juices into 8 small cups. Slice beef; serve on rolls.
Serve each sandwich with onions and cup of juices for dipping.
 Barbecued Worm Sandwiches

Ingredients

 8 hot dogs, each cut lengthwise into 6 strips

 1/2 cup barbecue sauce
 8 slices (3/4 oz each) American cheese
 8 sandwich buns, split, toasted

PROCEDURE:

• In 10-inch nonstick skillet, heat hot dog strips over medium-high heat until strips begin to curl.

 Gently stir in barbecue sauce until hot dog strips are coated. Heat until bubbly.

 Place slices of cheese on bottom halves of buns. Top with hot dog mixture, and cover with top halves
of buns.

Hot Pepper-Chicken Sandwich Slices

Ingredients

 4 oz. (1 cup) cubed hot pepper Monterey Jack cheese

 1/4 cup roasted red bell peppers (from 7.25-oz. jar), chopped, drained
 4 1/2 teaspoons chopped ripe olives
 1 shallot, minced
 1 (5-oz.) can chunk chicken in water, drained
 Dash salt
 Dash pepper
 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
 1 egg
 1 tablespoon water
PROCEDURE:
 Heat oven to 375°F. In medium bowl, combine cheese, roasted peppers, olives, shallot, chicken,
salt and pepper; mix well.
 Unroll dough; place on ungreased cookie sheet. Starting at center, press out dough with hands
to form 14x9-inch rectangle. In small bowl, combine egg and water; beat well. Brush lightly over
dough.

• cheese mixture lengthwise in 3-inch-wide strip down center of dough to within 1/4 inch of each
end. Bring long sides of dough up over cheese until edges touch. Press ends to seal. Brush lightly
with egg mixture.
  Bake at 375°F. for 20 to 25 minutes or until deep golden brown. Cut into crosswise slices. Serve
warm.

Thai Chicken Crescent Pot Sticker Sandwiches

Ingredients

 2 tablespoons plain yogurt or sour cream

 1 tablespoon peanut butter
 2 teaspoons curry powder
 1 teaspoon ground ginger
 1/2 teaspoon garlic powder
 1 1/2 teaspoons soy sauce
 1 cup frozen chopped cooked chicken breast, thawed
 1 1/2 cups shredded carrots (from 10-oz bag)
 1 cup shredded hot pepper Monterey Jack cheese (4 oz)
 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz)
refrigerated Pillsbury™ Original Crescent Dough Sheet
 1/2 cup mango chutney
PROCEDURE:
 Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix yogurt, peanut
butter, curry powder, ginger, garlic powder and soy sauce. Add chicken, carrots and cheese; mix
well.
 If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on cookie sheet. Firmly
press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on
cookie sheet.
 Press each rectangle to form 5-inch square. Spoon chicken mixture onto squares. Bring 4 corners
of each dough square up over filling; press edges to seal.
 Bake 15 to 20 minutes or until golden brown.
 Meanwhile, in 1-quart saucepan, heat chutney over low heat until hot, stirring occasionally.
Serve chutney with sandwiches

Roast Beef Sandwich Pizza

Ingredients

 1/2 cup cream cheese with chives and onion (from 8-oz tub)
 1/4 cup mayonnaise
 2 tablespoons purchased creamy horseradish sauce
 1 (16-oz) prebaked Italian pizza crust
 6 oz deli roast beef, cut into bite-sized strips (1 1/2 cups)
 1 1/2 cups plum (Roma) tomatoes, coarsely chopped
  1/2 cup shredded romaine lettuce
 1/4 cup purchased Italian salad dressing
PROCEDURE:
 In small bowl, combine cream cheese, mayonnaise and horseradish sauce; mix well. Spread
evenly over pizza crust.
 In medium bowl, combine roast beef, tomatoes, lettuce and dressing; toss gently to coat. Top
pizza crust with roast beef mixture. To serve, cut into wedges.

Cordon Bleu Sandwiches

Ingredients

 4 frozen breaded chicken patties

 4 (1-oz.) slices cooked ham
 4 (1-oz.) slices Swiss cheese
 4 sandwich buns, split
 1/4 cup honey mustard
 4 leaves leaf lettuce
PROCEDURE:
 Cook chicken patties as directed on package. Top each patty with 1 ham slice and 1 cheese slice
during last 1 to 2 minutes of cooking time.
 Meanwhile, spread cut sides of buns with honey mustard.
 Top bottom halves of buns with lettuce and chicken patty. Cover with top halves of
buns.

Garden Party Turkey Sandwiches

Ingredients

 4 frozen crusty wheat dinner rolls (from 12.4-oz bag)

 2 tablespoons garden vegetable cream cheese spread (from 8-oz container)
 8 ultra-thin slices smoked turkey sandwich meat (about 2.5 oz)
 1/2 cup fresh baby spinach leaves
 4 thin slices tomato
 8 thin slices cucumber
PROCEDURE:

• dinner rolls as directed on bag. Cool completely, about 10 minutes.

 With serrated knife, cut each roll in half crosswise. Spread cream cheese evenly on cut sides of
roll halves.
  Place 2 turkey slices on bottom half of each roll. Top each with one-fourth of the spinach, 1
tomato slice and 2 cucumber slices; cover with top halves of rolls.

Mexican Subs

Ingredients

 2 teaspoons oil
 3/4 lb. chicken breast strips for stir-frying
 1 small onion, sliced
 1/2 medium green bell pepper, cut into thin strips
 1/3 cup Old El Paso™ Salsa
 4 hoagie buns, split, toasted
 1/2 cup Old El Paso™ Refried Beans (from 16-oz. can), heated
 2 oz. (1/2 cup) shredded hot pepper Monterey Jack cheese
 1/4 cup coarsely chopped fresh cilantro
 1/4 cup sour cream
PROCEDURE
 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken strips and onion;
cook and stir 3 minutes. Add bell pepper; cook and stir 2 to 3 minutes or until bell pepper is
crisp-tender and chicken is no longer pink. Stir in salsa. Remove from heat.
 Spread bottom half of each bun with warm refried beans. Spoon chicken mixture onto each.
Sprinkle with cheese and cilantro. Spread top halves of buns with sour cream; place over cheese
and cilantro.

Frozen Yogurt Cookie Sandwich

Ingredients

 1 Fiber One™ 90 calorie chocolate chip cookie bar, cut in half

 1 tbsp. vanilla fat-free frozen yogurt, slightly softened
 Spoon yogurt on bottom of cookie bar. Top with remaining half of cookie bar,
bottom side down; gently press together. Serve immediately while the frozen yogurt
is fir

PROCEDURE:

•Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup sugar, 1/4 cup cocoa, the baking
powder and 1/2 teaspoon salt. Stir in milk, butter and vanilla until well blended. Spread batter in
ungreased 8-inch square or 9-inch round cake pan.

•In small bowl, mix 1 cup sugar, 1/4 cup cocoa and dash salt. Sprinkle evenly over batter. Pour
boiling water over sugar mixture.

 Bake 40 to 50 minutes or until center is set and firm to the touch. Serve warm. If desired, serve
with ice cream. Store in refrigerator.
 Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup sugar, 1/4 cup cocoa, the baking
powder and 1/2 teaspoon salt. Stir in milk, butter and vanilla until well blended. Spread batter in
ungreased 8-inch square or 9-inch round cake pan.
 In small bowl, mix 1 cup sugar, 1/4 cup cocoa and dash salt. Sprinkle evenly over batter. Pour
boiling water over sugar mixture.
 Bake 40 to 50 minutes or until center is set and firm to the touch. Serve warm. If desired, serve
with ice cream. Store in refrigerator.
WQ 

Hot Fudge Pudding Cake

Ingredients

Cake

 1 1/4 cups all-purpose flour

 3/4 cup sugar
 1/4 cup unsweetened baking cocoa
 1 1/2 teaspoons baking powder
 1/2 teaspoon salt
 1/2 cup milk
 2 tablespoons butter or margarine, melted
 1 teaspoon vanilla
Pudding Mixture

 1 cup sugar
 1/4 cup unsweetened baking cocoa
 Dash salt
 1 1/3 cups boiling water

PROCEDURE:
 • Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup sugar, 1/4 cup cocoa, the
baking powder and 1/2 teaspoon salt. Stir in milk, butter and vanilla until well blended.
Spread batter in ungreased 8-inch square or 9-inch round cake pan.

 In small bowl, mix 1 cup sugar, 1/4 cup cocoa and dash salt. Sprinkle evenly over batter. Pour
boiling water over sugar mixture.
 Bake 40 to 50 minutes or until center is set and firm to the touch. Serve warm. If desired, serve
with ice cream. Store in refrigerator

Hot Fudge Brownie Dessert

Ingredients

 2 boxes (18.4 oz each) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
 1 cup butter, melted
 1/2 cup strong brewed coffee (room temperature)
 4 eggs
 3/4 cup chopped pecans
 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
 1 jar (11.75 oz) hot fudge topping
 1 container (8 oz) frozen whipped topping, thawed
PROCEDURE
 Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
 In large bowl, stir together brownie mixes, butter, coffee, eggs and pecans until well blended.
Pour into pan.
 Bake 30 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost
clean.
 In 1-quart saucepan, heat milk and fudge topping over medium-low heat about 5 minutes,
stirring constantly, until hot (mixture must be hot). Cool brownies 5 minutes; poke several times
with long-tined fork, wiping fork with paper towel if necessary. Pour hot fudge mixture over
brownies. Cool 35 minutes before serving. Serve warm with whipped topping

Chocolate and Berries Yogurt Dessert

Ingredients

 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

 1/4 cup cocoa
 1 1/2 cups fresh raspberries
 4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
 1 cup whipping cream, whipped
  2 tablespoons hot fudge topping
 1 cup fresh blueberries

PROCEDURE:
 Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended.

 On greased cookie sheet, drop dough by tablespoonful’s to make 6 cookies. Bake 8 to 12 minutes or
until set. Cool 2 minutes; remove from cookie sheet to cooling rack.

 Meanwhile, press remaining dough in bottom of 9-inch spring form pan. Bake 12 to 15 minutes or
until set. Cool completely, about 30 minutes.

 In medium bowl, fold 1/2 cup of the raspberries into yogurt; spread evenly over crust. Crumble
cookies; sprinkle over yogurt mixture. Carefully spread whipped cream over cookie crumbs. Freeze 4 to
5 hours or until firm. Remove sides of pan.

 Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries.
Drizzle with remaining 1 tablespoon fudge topping. Store in freezer

Strawberry Cream Cheese Dessert

Ingredients

Crust

 1 cup finely crushed pretzels

 4 teaspoons sugar
 1/3 cup margarine or butter, melted
Filling

 1/4 cup cold water

 1 envelope unflavored gelatin
 1 (8-oz.) pkg. light cream cheese (Neufchatel), softened
 1 cup sugar
 1 (8-oz.) container frozen light whipped topping, thawed
Topping

 1 (6-oz.) pkg. strawberry gelatin

 1 1/2 cups boiling water
 2 (10-oz.) pkg. frozen strawberries in light syrup, partially thawed, broken apart

PROCEDURE:
 Heat oven to 400°F. Spray sides only of 9-inch springform or 13x9-inch pan with nonstick cooking
spray. In small bowl, combine crushed pretzels and 4 teaspoons sugar; mix well. Add margarine; stir until
well combined. Press mixture in bottom of sprayed pan. Bake at 400°F. for 8 to 10 minutes or until set.*
Cool.

 Place cold water in small saucepan or 2-cup microwave-safe measuring cup. Sprinkle unflavored
gelatin over water; let stand 3 minutes to soften. Heat over low heat, or microwave on HIGH for 30 to 40
seconds, until gelatin is dissolved. Cool slightly.

 In medium bowl, beat cream cheese and 1 cup sugar until well blended. Beat in gelatin mixture until
blended. Place bowl in freezer for 5 minutes.

 Beat cream cheese mixture at high speed for 2 minutes. Fold in whipped topping. Spread mixture
evenly over crust. Refrigerate while preparing topping.

 In medium bowl, combine strawberry gelatin and boiling water; stir until gelatin is dissolved. Add
frozen strawberries. Stir to separate strawberries and thicken gelatin slightly. Pour evenly over cream
cheese mixture. Refrigerate at least 1 hour to set. Store in refrigerator.

Caribbean Sponge Cake Desserts

Ingredients

 4 individually wrapped cream-filled sponge cakes (from 15-oz. pkg.)

 1/4 cup lemon curd (from 10-oz. jar)
 1/2 cup chopped refrigerated mango (from 24-oz. jar)
 1 (7-oz.) aerosol can whipped cream
 1 tablespoon coconut, toasted*
PROCEDURE:

 Unwrap sponge cakes. For each dessert, cut 1 sponge cake crosswise into 4 pieces; arrange pieces, cut
side down, on individual dessert plate.

 Spoon 1 tablespoon lemon curd onto each. Top with mango and whipped cream. Sprinkle with
toasted coconut.

Irish Cream-Topped Brownie 

Ingredients

Brownie Base

 1 box (10.25 oz) fudge brownie mix

  1/4 cup vegetable oil
 2 tablespoons Irish cream liqueur
 2 eggs
Irish Cream Topping

 1 carton (8 oz) whipping (heavy) cream (1 cup)

 1/4 cup milk
 1/4 cup vanilla instant pudding and pie filling mix (half of 3.4 oz box)
 3 tablespoons Irish cream liqueur
 1 bar (1.4 oz) chocolate-covered toffee candy, crushed
PROCEDURE:

 Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening. In large bowl, stir
brownie mix, oil, 2 tablespoons liqueur and the eggs with spoon about 50 strokes or until blended.
Spread batter in pan.

 Bake 23 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1
hour.

 In medium bowl, beat whipping cream, milk, pudding mix and 3 tablespoons liqueur with electric
mixer on high speed 4 to 6 minutes or until soft peaks form. Spread mixture over cooled brownies.
Sprinkle with crushed candy. Cover; refrigerate at least 2 hours before serving. Cut into squares. Store in
refrigerator.

Angel Toffee Dessert

Ingredients

 1 box white angel food cake mix

 1 1/4 cups cold water
 6 bars (1.4 oz each) chocolate-covered English toffee candy
 1 container (8 oz) frozen whipped topping, thawed
PROCEDURE:
 Move oven rack to lowest position (remove other racks). Heat oven to 350°F.

 In extra-large glass or metal bowl, beat cake mix and water with electric mixer on low speed 30
seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do
not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not
under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2
hours. Run knife around edges of cake; remove from pan.

 Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
 Tear cake into about 1-inch pieces. In large bowl, mix cake pieces and whipped topping mixture. In
ungreased 13x9-inch pan, lightly press cake mixture. Sprinkle with reserved crushed candy. Freeze
dessert about 1 hour 30 minutes or until firm. Cut into squares or spoon into dessert dishes. Dust plates
with cocoa powder. Store covered in freezer.

Frozen Raspberry Dessert

Ingredients

Crust

 1 cup crushed vanilla wafers (28 wafers)

 1/2 cup finely chopped blanched almonds or macadamia nuts
 1/4 cup butter or margarine, melted
Filling

 1can (14 oz) sweetened condensed milk (not evaporated)

 3tablespoons lemon juice
 3tablespoons orange-flavored liqueur or orange juice
 1package (10 oz) frozen raspberries with syrup, thawed
 1cup whipping cream, whipped
 2drops red food color
 Sweetened whipped cream, if desired
 Chocolate hearts, if desired (see below
PROCEDURE:

 Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of
ungreased 8-inch spring form pan. Bake 8 to 10 minutes. Cool completely, about 30
minutes.
 In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric
mixer on medium speed until smooth. Add raspberries; beat on low speed until well
blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least
2 hours or until firm.
 Just before serving, let stand at room temperature about 15 minutes. Garnish with
sweetened whipped cream and chocolate hearts. Store dessert in freezer.

Eggnog Ice Cream Dessert

Ingredients

 24 gingersnap cookies
 1/2 cup chopped pecans
 1/4 cup butter, melted
  3 pints (6 cups) vanilla ice cream, softened
 1 1/2 teaspoons nutmeg
 1 1/2 teaspoons rum extract
 16 pecan halves, toasted

PROCEDURE:

 Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped
pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1
inch up sides of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until edges are
lightly browned. Cool 30 minutes or until completely cooled.

 In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended. Spread evenly
in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or
up to 2 weeks.

 To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert;
remove sides of pan. Cut into wedges to serve.