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Cheddar Baked Chicken

Submitted by: Judy

Home Town: Morgantown, West Virginia, USA

Living In: Greensburg, Pennsylvania, USA

A crunchy, cheesy coating provides an exciting blend of flavors for baked chicken.

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This lovely rosy drink, with its appealing fresh fruit flavor, is not too sweet or too tart. I sometimes serve this hot beverage at Christmas or at brunch gatherings as an alternative to coffee, tea or cold juice. -Shari Donaldson, Cummings, Kansas

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Garlic Cheese Chicken Rollups

Submitted by: Wendy Neff

A Parmesan-butter crust encases chicken rolled around a dollop of garlic cheese.

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Empanadas

Submitted by: Rosina

Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen.

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Amy's Cilantro Cream Sauce

Submitted by: AMYKINS

A spicy light green sauce fragrant with cilantro. Refreshing.

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Bacon Mushroom Chicken

Submitted by: Sara Blanchard

A robust dish with fresh mushrooms and a blanket of cream.

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Original Chex® Party Mix

Submitted by: Chex® Cereal
Provided by: Chex

Still great after all these years! Chex® party mix has been a party staple for 50 years.

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Asian Chicken Salad

Submitted by: Jill Lopez

This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.

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Split Pea Soup

Submitted by: bluebayou

This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram.

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Canadian Won Tons

Submitted by: KUCHENCHEFINCANADA

I made this up the other day to use up left over BBQ chicken and wanted to create a Southwestern flavor. We like things spicy but the measurements can be easily adjusted to suit your taste!

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American Lasagna

Submitted by: ETHELMERTZ

Lasagna appeals to the eye as well as to the taste buds. Here, ground beef, onion, garlic, basil, tomatoes and a dash of brown sugar make up the sauce, while ricotta, Parmesan, mozzarella, eggs and parsley are the filling for this layered casserole. Prepare up to 2 days in advance, if desired, and chill covered in the refrigerator until ready to bake. Increase the baking time by about 15 minutes.

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Green Beans with Cherry Tomatoes

Submitted by: STARNETSA

These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.

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Salmon Fillets with Creamy Dill

Submitted by: JessieD

Living In: North Pole, Alaska, USA

A family recipe for how Alaskans make a delicious salmon dish, it combines mayonnaise and mustard with thyme, oregano, basil, and dill weed.

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Breadsticks with Parmesan Butter

Submitted by: Elaine Anderson

My kids love these nice tender breadsticks, and so down anyone else who tastes them. Any leftovers are great with butter and honey for breakfast the next day. -Elaine Anderson Aliquippa, Pennsylvania

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BBQ Pork for Sandwiches

Submitted by: KMB233

Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce.

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Fish Tacos

Submitted by: BREESE823

I'm from San Diego and these taste just like home! Chunks of cod are fried in a beer batter, and served in corn tortillas with shredded cabbage and a zesty white sauce. Serve with homemade pico de gallo, and lime wedges to squeeze on top!

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Salsafied Chicken and Rice

Submitted by: Jamey Corrin

Instant rice really hastens the cooking in this one-skillet supper of rice, chicken and salsa topped with melted Cheddar.

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Chicken Tetrazzini IV

Submitted by: Mary

Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.

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Manicotti Alla Romana

Submitted by: markblau

This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. It takes some time to prepare, but is well worth the effort!

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Fluffy Biscuits

Submitted by: Nancy Horsburgh

If you're looking for a flaky basic biscuit, this recipe is the best. These golden-brown rolls bake up tall, light and tender. Their mild flavor tastes even better when the warm biscuits are spread with butter or jam. -Nancy Horsburgh, Everett, Ontario

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