Spinach & Bacon Stuffed Beef Tenderloin

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Course Entrées
Prep Time 50 minutes
Cook Time 35 minutes
Servings
people
Course Entrées
Prep Time 50 minutes
Cook Time 35 minutes
Servings
people
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Instructions
  1. Preheat oven to 375°. Heat large skillet over medium-high heat. Add bacon and cook 4 to 5 minutes or until crisp, stirring frequently. Add onion and cook 3 to 4 minutes or until onion begins to soften, stirring frequently. Add garlic and cook 1 minut
  2. To butterfly beef, cut beef lengthwise down center, but do not cut all the way through, leaving 1/2 inch uncut. Open beef and lay flat between plastic wrap on cutting board. With flat end of meat mallet, pound beef to flatten to 1/2-inch thickness. Remove
  3. Heat large skillet over medium-high heat. Sprinkle beef with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to skillet and sear beef 1 minute on each side or until outside is browned. Place beef on rimmed baking pan and roast 35 to 40 minute

Green Beans with Parmesan-Garlic Crumbs

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Course Side Dishes
Prep Time 15 minutes
Cook Time 13 minutes
Servings
people
Course Side Dishes
Prep Time 15 minutes
Cook Time 13 minutes
Servings
people
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. In food processor with knife blade attached, pulse garlic until chopped. Add bread and process 15 seconds or just until coarse crumbs form. In large skillet, melt 2-1/2 tablespoons but
  2. Meanwhile, add green beans to boiling salted water and return water to boiling. Reduce heat to medium and cook 5 minutes or until crisp-tender; drain beans.
  3. In same saucepot, melt remaining 2-1/2 tablespoons butter over medium heat. Stir in mustard, lemon juice, remaining 1/2 teaspoon salt and pepper. Add green beans and toss to coat. Add breadcrumb mixture and toss until well combined.

Cranberry-Walnut Rugelach

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These pastries are perfect for any holiday party, brunch with friends or quiet Sunday breakfast.
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Course Desserts
Prep Time 45 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. Prepare Rugelach Dough: In large bowl, with mixer at medium speed, beat cream cheese, butter, and sour cream until light and fluffy, occasionally scraping bowl with rubber spatula. Add powdered sugar, salt, and vanilla extract, and beat until combined. Re
  2. Prepare Cranberry-Walnut filling: In medium bowl, combine cranberries, walnuts, sugar, and cinnamon.
  3. Preheat oven to 350°. Line 2 large cookie sheets with parchment paper or nonstick foil. In small microwave-safe bowl, heat honey in microwave oven on high 10 seconds or until melted. Sprinkle work surface with flour and roll out 1 disk into 9-
  4. Bake cookies on 2 oven racks 20 to 25 minutes or until golden brown, rotating sheets between upper and lower racks halfway through baking. Slide cookies from parchment or foil onto wire racks to cool. Store in tightly covered container at

Breakfast Quesadillas

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These tasty breakfast quesadillas are easy to make and hard to resist!
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Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Course Breakfast
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
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Instructions
  1. In large nonstick skillet, melt 1 tablespoon butter over medium heat. Add green onions and jalapeno, and cook 3 minutes. In large bowl, whisk eggs, milk, and cumin. Pour egg mixture into skillet and gently stir 3 minutes or until eggs are cooked through.
  2. Melt remaining 1 tablespoon butter on griddle over medium heat. Place 2 tortillas on griddle and top each with 1/4 cup cheese, 1/2 the egg mixture, another 1/4 cup cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese

Chicken Marsala

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Course Entrées
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
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Instructions
  1. In small saucepot, cook wine and shallots over high heat 8 to 10 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In pie plate or wide, shallow bowl, combine salt, pepper and remaining flour. Dip chicken in flour mixture to coat.
  2. In large nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 8 to 10 minutes or until chicken is golden brown and almost cooked through, turning once. Transfer chicken to plate.
  3. In same skillet, cook mushrooms and remaining 4 tablespoons butter over medium heat 4 to 5 minutes or until mushrooms are tender. Reduce heat to low. Stir in reserved flour and cook 1 minute, stirring occasionally.
  4. Add cream, broth and wine mixture, and heat to boiling over medium heat. Reduce heat to medium-low and simmer 4 minutes. Return chicken to skillet and cook 1 to 2 minutes or until chicken loses its pink color throughout and internal temperature reaches 16
  5. Serve chicken topped with Marsala sauce. Sprinkle with parsley, if desired.

Traditional French Onion Soup

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Be sure to save this one for a cool, rainy Autumn day...
Instructions
  1. Preheat large saucepot over medium-high heat. Add onions, 3 tablespoons oil, and butter; cook 10 minutes or until onions begin to soften, stirring frequently. Reduce heat to medium-low; stir in bay leaf, sugar, and thyme. Cook 30 to 35 minutes or until on
  2. Meanwhile, preheat oven to 400°. Arrange bread slices on rimmed baking pan. Brush top of bread slices with remaining 1 tablespoon oil. Bake bread 10 to 12 minutes or until lightly browned; remove bread to plate.
  3. Place 6 ovenproof soup crocks or bowls on same baking pan. Ladle soup into bowls. Top each with 2 slices bread, then 1 slice Swiss cheese. Sprinkle cheese with 1 teaspoon Parmesan. Bake 10 to 12 minutes or until cheese melts and begins to bubble and brown

Wild Mushroom Lasagna

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Course Entrées, Pastas
Prep Time 40 minutes
Cook Time 40 minutes
Servings
people
Course Entrées, Pastas
Prep Time 40 minutes
Cook Time 40 minutes
Servings
people
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Instructions
  1. Preheat oven to 375°. Spray 13 x 9-inch baking dish with nonstick cooking spray. Cook lasagna noodles as label directs, drain.
  2. Meanwhile, in medium saucepot, melt butter over medium-low heat. Stir in flour and cook 1-minute. Add milk and heat to simmering, whisking constantly; cook 8 to 10 minutes or until mixture thickens, whisking frequently. Stir in 1 teaspoon salt, 3/4 teaspo
  3. Meanwhile, in large skillet, heat oil over medium-high heat. Add mushrooms and cook 6 to 8 minutes or until most liquid is released from mushrooms, stirring frequently. Add garlic, rosemary, and remaining 3/4 teaspoon salt and pepper, and cook 1 minute, s
  4. Spread about 1-1/4 cups sauce into bottom of prepared baking dish; top with 4 noodles, 2 cups mushroom mixture, 2/3 cup ricotta cheese, 2 cups loosely packed baby spinach and 1/2 cup Parmesan-Asiago cheese blend. Repeat 2 more layers of sauce, noodles, mu
  5. Bake 40 to 45 minutes or until edges are bubbly and top is browned. Let stand 10 minutes before cutting.

Apple-Walnut Turkey Stuffing

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Prep Time 20 minutes
Cook Time 55 minutes
Servings
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Instructions
  1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray. Place bread on 2 rimmed baking pans and bake 15 minutes or until bread is lightly crisped; let cool. Transfer bread to large bowl.
  2. Meanwhile, in large skillet, melt butter over medium heat. Add celery and onion, and cook 3 to 4 minutes or until onion is almost tender, stirring occasionally. Stir in garlic, apples, sage, salt, pepper and poultry seasoning, and cook 4 to 5 minutes or u
  3. In small bowl, whisk eggs. Pour hot broth mixture over bread. Add eggs and walnuts and gently toss until combined. Transfer bread mixture to prepared baking dish. Bake 55 to 60 minutes or until top is lightly browned.

Minty Hot Fudge Brownie Sundae

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Indulge your sweet tooth with this chocolatey, minty, decadent delight!
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Course Desserts
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Course Desserts
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. Spray bottom of 9x9-inch baking pan with nonstick cooking spray. In small microwave-safe bowl, heat chocolate chips and butter in microwave oven on high 1 minute or until mixture is smooth, stirring every 30 seconds. Let stand a
  2. In large bowl, whisk together eggs, sugar, vanilla extract and salt for 1 minute. Stir in cooled chocolate mixture, then fold in flour. Spread batter evenly into prepared pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Co
  3. To serve, heat fudge topping as label directs. Add 1 scoop ice cream into each of 9 dessert bowls, flattening ice cream slightly. Place 1 brownie over ice cream, then top with a second scoop of ice cream. Pour fudge topping over ice cream and garnish with

Chocolate Chip, Oatmeal & Dried Cherry Cookies

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Course Desserts
Prep Time 25 minutes
Cook Time 16 minutes
Servings
people
Course Desserts
Prep Time 25 minutes
Cook Time 16 minutes
Servings
people
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Instructions
  1. Preheat over to 350°. In medium bowl, with whisk, stir together flour, baking soda, baking powder and salt. In large bowl, with mixer on medium speed, beat sugars and butter 2 to 3 minutes or until creamy, scraping bowl occasionally with rubber spat
  2. Lightly spray cookie sheet with nonstick cooking spray. Using 2 small spoons, drop about 2 tablespoons cookie dough 2 inches apart onto prepared cookie sheet. Bake cookies 16 to 18 minutes or until edges of cookies are golden brown and centers are slightl