Recipes to enjoy

Most popular recipes!

Entree’s

Lasagna

Ingredients
  • 1 cup meatless pasta sauce
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 cup Ricotta Cheese
  • 1-1/2 cups cooked wide egg noodles
  • 2 tablespoons grated Parmesan cheese
  • Chopped fresh parsley, optional
Directions
  1. Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese.
  2. Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.

 

Fiesta Ravioli

Ingredients
  • 1 package (25 ounces) frozen beef ravioli
  • 1 can (10 ounces) enchilada sauce
  • 1 cup salsa
  • 2 cups shredded Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
Directions
  1. Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through.
  2. Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.
Ingredients
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1/2 cup butter, cubed
  • 1/2 cup minced fresh parsley
  • 1/3 cup chopped walnuts, toasted
  • 1/4 cup shredded Parmesan cheese
  • Coarsely ground pepper to taste

Directions
  1. Cook tortellini according to package directions; drain and keep warm. In the same pan, melt butter. Stir in the tortellini, parsley and walnuts; toss to coat. Sprinkle with cheese and pepper.

Some easy salad fillers.

Kale Salad

Ingredients
  • 10 cups sliced kale (about 1 bunch)
  • 1 medium apple, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/4 cup crumbled feta cheese
  • 1/4 cup salted pumpkin seeds or pepitas
Directions
  1. Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, 2-3 minutes; stir in apple.
  2. In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds.

Apple Coleslaw

Ingredients
  • 4 cups shredded cabbage
  • 1 large apple, chopped
  • 3/4 cup raisins
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon pepper
Directions
  1. In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

Asparagus Spinach Pasta Salad

Ingredients
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons plus 1/2 cup olive oil, divided
  • 1/4 teaspoon salt
  • 1-1/2 pounds uncooked penne pasta
  • 3/4 cup chopped green onions
  • 6 tablespoons white wine vinegar
  • 2 tablespoons soy sauce
  • 1 package (6 ounces) fresh baby spinach
  • 1 cup coarsely chopped cashews
  • 1/2 cup shredded Parmesan cheese
Directions
  1. Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain.
  2. For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam.
  3. In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Fabulous Appetizers

Spinach Puffs

Ingredients
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled feta cheese
  • 2 large eggs, divided use
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
Directions
  1. Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.
  2. In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

Pine Nut Guacamole

Ingredients
  • 3 medium ripe avocado, peeled and cubed
  • 2 to 3 tablespoons fresh lime juice
  • 1/2 to 1 teaspoon kosher salt
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/4 cup pine nuts, toasted
Directions
  1. In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with fresh basil and pine nuts.

Scrumptious Desserts

Red Velvet Cheese Cake

Ingredients
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 4 teaspoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • cake:
  • 1-1/2 cups sugar
  • 1-1/2 cups canola oil
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 1 bottle (1 ounce) red food coloring
  • 2 teaspoons cider vinegar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 2 tablespoons baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • frosting:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups butter, softened
  • 1 tablespoon vanilla extract
  • 3 to 3-1/2 cups confectioners’ sugar
Directions
  1. Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet.
  3. Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled.
  4. For cake, increase oven setting to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
  5. In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture.
  6. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.

Mango Sorbet

Ingredients
  • 1 package (16 ounces) frozen mango chunks, slightly thawed
  • 1/2 cup passion fruit juice
  • 2 tablespoons sugar
Directions
  1. Place all ingredients in a blender; cover and process until smooth. Serve immediately. If desired, for a firmer texture, cover and freeze at least 3 hours.

White Chocolate-Strawberry Tiramisu

Ingredients
  • 2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup (4 ounces) mascarpone cheese
  • 9 ounces white baking chocolate, melted and cooled
  • 1 cup confectioners’ sugar, divided
  • 1 teaspoon vanilla extract
  • 2 packages (3 ounces each) ladyfingers, split
  • 2/3 cup orange juice
  • 4 cups sliced fresh strawberries
  • Chocolate syrup, optional
Directions
  1. In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners’ sugar and vanilla. Fold in 2 cups whipped cream.
  2. Brush half of the ladyfingers with half of the orange juice; arrange in a 13×9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries.
  3. Gently stir remaining confectioners’ sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.

Key Lime Pie

Ingredients
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup Key lime or regular lime juice
  • Graham cracker crust, store-bought or homemade
  • 2 cups whipped topping
  • Lime slices to garnish, optional
Directions
  1.  If you’ve got a pre-made graham cracker crust in the cupboard, that’s all you’ll need to move on.
  2. Now, time for the filling. Grab your hand mixer and a large mixing bowl. Beat the softened cream cheese until it’s nice and smooth. Then add the sweetened condensed milk and lime juice and mix until just blended. Spoon the filling into the crust and cover..
  3. ll that’s left to do is to pop the pie into the fridge for at least four hours—overnight works, too! Before serving, top with whipped topping or even homemade whipped cream. Garnish with a few lime slices for that extra finishing touch and serve.

Cookies ‘n’ Cream Berry Desserts

Ingredients
  • 2 cups quartered fresh strawberries
  • 1-1/4 cups fresh raspberries
  • 1-1/4 cups fresh blackberries
  • 2/3 cup fresh blueberries
  • 4 tablespoons sugar, divided
  • 2 teaspoons lemon juice
  • 4 ounces reduced-fat cream cheese
  • 1-1/2 cups fat-free whipped topping
  • Dash ground cinnamon
  • 6 meringue cookies
Directions
  1. In a large bowl, combine the berries, 2 tablespoons sugar and lemon juice; let stand at room temperature for 30 minutes.
  2. In a small bowl, beat cream cheese until smooth. Beat in the whipped topping, cinnamon and remaining sugar until combined. Just before serving, divide the berry mixture among 6 dessert dishes. Dollop with topping and add cookie.

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