A Perfect Picnic Meal!

Picnic Slaw


  • 1 medium head cabbage, shredded
  • 1 large carrot, shredded
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, finely chopped
  • 1/3 cup sliced green onions
  • 1/4 cup chopped fresh parsley
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • Dash pepper


  1. In a large bowl, combine the first seven ingredients. Combine dressing ingredients in a blender; process until smooth. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir before serving.


Picnic Chicken Salad Sandwiches



  • 1 (10.75 ounce) can Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon ground black pepper
  • 2 cups chopped cooked chicken
  • 2 stalks celery, sliced
  • 1 small onion, finely chopped
  • 6 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split
  • Lettuce leaves
  • Tomato slices


  1. Stir the soup, mayonnaise and black pepper in a large bowl. Add the chicken, celery and onion and toss to coat. Cover and refrigerate for 2 hours.
  2. Spoon the chicken mixture onto the rolls. Top with the lettuce and tomato.

Eggless Chocolate Peanut Butter Cookies



  • 2 cups flour
  • 1 teaspoon baking soda
  • Eggless Chocolate Peanut Butter Cookies Recipe1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 1/3 cup peanut butter
  • 1/2 cup milk


  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
  2. Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
  3. Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.




Make a Meal for Dad!

Baja Buffalo Chicken Wings

what you need

1/3 cup lime juice
1/3 cup  tequila Baja Buffalo Chicken Wings
1/3 cup chopped chipotle peppers in adobo sauce
1 Tbsp.  garlic salt
1 Tbsp. ground red pepper (cayenne)
2 lb.  chicken wings, separated at joints, tips removed
3/4 cup BULL’S-EYE Raging Buffalo Barbecue Sauce
2 Tbsp.  sliced green onions

make it

COMBINE lime juice, tequila, chipotle peppers, garlic salt and red pepper in large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the lime juice mixture. Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce. Continue grilling 4 to 5 min. or until chicken is cooked through, turning and brushing frequently with the remaining barbecue sauce.

PLACE chicken on serving platter; sprinkle with the onions.


Cowboy Burgers

what you need

8 ground beef patties (2 lb.)Cowboy Burgers
2 Tbsp.  olive oil
3 sweet onions (2 lb.), thinly sliced, separated into rings
3 Tbsp.  A.1. Original Steak Sauce
8 hamburger buns
2   tomatoes, sliced
8 KRAFT Singles

make it

HEAT grill to medium heat.

GRILL patties 5 min. on each side or until done (160ºF).

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 10 min. or until golden brown, stirring frequently. Stir in steak sauce.

FILL buns with tomatoes, burgers, Singles and onion mixture.



what you need

3 cups vanilla ice cream, slightly softened

24   CHIPS AHOY! CookiesCHIPS AHOY! Wiches
3/4 cup sprinkles

make it

SPREAD 1/4 cup ice cream onto flat side of each of 12 cookies. Cover with remaining cookies to make 12 sandwiches.

ROLL edges in sprinkles.

FREEZE 1 to 2 hours or until firm.

Sweets can be part of a balanced diet but remember to keep tabs on portions.
Prepare using your favorite flavor of ice cream, sherbet or frozen yogurt. In addition, roll edges in chopped PLANTERS Nuts, colored sprinkles, chocolate chips or toasted BAKER’S ANGEL FLAKE Coconut instead of the sprinkles.
These cool treats are perfect for making ahead of time. Simply prepare as directed, wrap in plastic wrap and store in freezer for up to 1 month.

Have the Luck of the Irish at Dinner!

Celebrate Saint Patrick’s Day by trying out something new for dinner.  Test out these Irish favorites to get in the spirit!

Whole-Wheat Irish Soda Breadeatingwell_bg4639_med


  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 cups buttermilk


Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

Easy Corned Beef and Cabbagepa1b06_corned_beef_cabbage_med-1


  • 4 slices bacon
  • 4 tablespoons butter
  • 1 head green cabbage, coarsely chopped
  • Salt and freshly ground pepper, to taste
  • 1 can corned beef


Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces.

Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage.

Tip: Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water.

Bailey’s Irish Cream Sugar Cookies622734958


  • 4 cup flour
  • 1 cup butter
  • 1 1/2 cup sugar
  • 1 t. vanilla
  • 1/2 cup Bailey’s Irish Cream
  • 1 egg
  • 1 egg yolk
  • 1/2 t. salt
  • 3 t. baking powder


  1. Cream butter and sugar until fluffy.
  2. Add Bailey’s, vanilla, egg. egg yolk & continue to blend.
  3. *Optional: add food coloring for extra spunk.
  4. Add flour, salt & baking powder. Mix with hands and knead until well formed.
  5. Allow to refrigerate for at least 2 hours or overnight. Then roll out and cut into shapes.
  6. Bake 6-8 minutes on cookie sheet lined with parchment paper. (I found 7 minutes to work just fine.)
  7. Remove from cookie sheet and allow to cool. Frost at your leisure or leave plain.

Courtesy of:

Food Network

Food Network

Group Recipes

Bring The Kids to the Kitchen for This Meal

This entire meal is perfect for bringing the little ones into the kitchen to help.  They will love the opportunity to get messy and make some delicious dinner.  If you are crunched for time, just substitute for refrigerated dough.  Feel free to decorate the cookies to your liking.

7 Layer Bean Dip Recipe


  • 2 cups of refried beans
  • 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
  • 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
  • 1/4 to 1/2 teaspoon ground cumin
  • Salt
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
  • 1 avocado, peeled or chopped
  • 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
  • 1/3 cup of sour cream
  • 1/2 small can of sliced ripe black olives


1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we’ll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don’t have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.

Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.

2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn’t need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)

3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.

Serve immediately with tortilla chips.

Easy Pizza

Crust Ingredients:bakingdaypizza

3/4 cup water (110-115 degrees, preferably)
1 teaspoon sugar
2 Tablesppoons butter, melted or very softened
2 1/2 cups flour
1 Tablespoon yeast

Other Ingredients:

1 Tablespoon cornmeal (optional)
1/2 teaspoon salt
1 cup pizza sauce
12 ounces shredded mozzarella cheese
sliced onions, optional
chopped bell peppers, optional
turkey pepperoni, fried turkey bacon, or fried hamburger, optional
1/4 teaspoon oregano
1/8 teaspoon basil
2 Tablespoons parmesan cheese


1. If using a bread machine to make pizza dough, put ingredients in bread machine in order listed and set to dough setting.

If making dough by hand, mix water, butter, and sugar in mixing bowl. Add part of the flour and stir. Add the rest of the flour and the yeast, and stir into a dough. Knead for 6-8 minutes, or until dough is smooth and elastic. Set dough in bowl and grease the top. Cover with a towel and set in a warm place to rise for about 45 minutes.*

2. After dough has risen the first time, punch down and knead until air bubbles are removed.

3. Liberally butter a 16-inch round pizza pan, and press dough onto pan. Carefully lift one-half of the crust and fold over (to expose half of the pizza pan). Sprinkle 1/2 Tablespoon cornmeal over pan. Lay crust back in place and repeat on other half, so that there is cornmeal sprinkled between entire layer of crust and pan.

4. Sprinkle 1/2 teaspoon salt over top of crust and then spread with 1 cup pizza sauce. Sprinkle on cheese and any optional toppings desired. Sprinkle on oregano, basil, and parmesan cheese last.

5.** Place pizza in oven and turn heat to 400 degrees. Bake for 10 minutes; rotate crust and bake for an additional 5-10 minutes or until top is browned. (Be sure to watch so it doesn’t burn; every oven is different!)

6. When pizza is browned, turn off heat and open oven door. Leave pizza in oven until ready to serve. Then remove from oven, cut, and serve. If there is leftover pizza, we often put the pieces directly on a cooling rack to cool, which prevents condensation forming between the crust and pan.

Sugar Cookies


  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired.

Courtesy of:

Simple Recipes

Tammy’s Recipes

Food Network

Turkey Toaster Sandwiches

Makes: 1 sandwich


2 pieces of whole-wheat bread

3-5 pieces of deli turkey

3 slices of cheddar cheese

2 T. ranch dressing

Preheat toaster oven to 300 degrees. Place pieces of bread face-up on a plate. Put deli meat on bread and top with cheese; place open-faced into toaster oven for 5 minutes or until bread is toasted and cheese is melted. Remove from toaster and spread 1 T. ranch dressing on empty piece of bread; place on top of meat and cheese half and turn over. Remove other slice of bread and spread on remaining ranch dressing.

Tips: This sandwich can be made on any type of bread with any variety of deli meat or cheese. You can substitute mayo or mustard for the ranch dressing but I like the extra flavor it provides. If you don’t own a toaster oven, try toasting the bread first then micro waving the sandwich for about 30 seconds.

* Recipe from Stacy


Mom's Macaroni and Cheese


Mom’s Macaroni & Cheese

Serves: 4-6




1 3/4 c. uncooked elbow macaroni

5 T. butter, divided

3 T. flour

1 1/2 c. milk

1 c. (4 oz.) shredded Cheddar cheese

2 oz. process cheese (Velveeta), cubed

1/2 t. salt

1/4 t. pepper

3 T. dry breadcrumbs

Cook macaroni according to package directions (do not overcook); drain. Set aside. In a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Stir in cheeses, salt and pepper until the cheese is melted; turn off heat. Add macaroni to saucepan; mix well. Pour mixture into a greased 2-quart baking dish. Melt the remaining butter; add the breadcrumbs and mix well. Sprinkle over casserole. Bake, uncovered, at 375 degrees for 30 minutes.


Suggested sides:

  • Watermelon
  • Side Salad
  • Boulder Canyon Chips

Chocolate Chip Cheese Bars


Makes: 16 bars

1 tube (16.5 oz.) refrigerated chocolate chip cookie dough

1 package (8 oz.) cream cheese, softened

1/2 c. sugar

1 egg

Cut cookie dough in half. For crust, press half of the dough into the bottom of a greased 8-inch square-baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Pour over crust. Crumble remaining cookie dough over top. Bake at 35o degrees for 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Refrigerate leftovers.

Tips: This is a quick, easy dessert to whip up when you need something chocolaty for your family or a potluck. You can also substitute 2 cups of homemade cookie dough for the store bought cookie dough.

* Recipe from Taste of Home’s 2002 Quick Cooking Annual Recipes



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