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Blue Cranberry Sauce

Submitted by: Connie

A pint of fresh blueberries is incorporated into this recipe for a traditional cranberry sauce made from scratch. This sauce can be made a day or two ahead.

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Chicken Cordon Bleu II

Submitted by: Behr Kleine

The standard Cordon Bleu swimming in a creamy wine sauce.

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Sausage & White Bean Soup

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.

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No-Bake Peanut Butter Cookies III

Submitted by: Cindy Carnes

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any.

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Chunky Tomato Potato Soup

Submitted by: CLOUDLESS

Creamy soup filled with chunky vegetables.

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Creamy Swiss Chicken

Submitted by: Dan

Chicken breasts topped with Swiss cheese and baked in a creamy white wine sauce. I made this dinner for my senior prom date almost 20 years ago. She is but a distant memory, while this chicken dish is a HIT when I have the men over for dinner parties! If desired, serve with mixed greens tossed with pecans, a fruit vinaigrette and crumbled blue cheese. Add herbed egg noodles and a crusty bread, and you've got a meal made in heaven!