Caramel-Pecan Cheesecake

CARAMEL-PECAN CHEESECAKE

50 Nilla Wafers, crushed (about 1-1/2 cups)
1 cup chopped pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 325 degrees. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm. Makes 16 servings.

Cappuccino Cheesecake

CAPPUCCINO CHEESECAKE

1-1/2 cups finely chopped walnuts
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
1 Tbsp. instant coffee
1/4 tsp. ground cinnamon
1/4 cup boiling water
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 Tbsp. flour
4 eggs
1 cup sour cream
1-1/2 cups thawed whipped topping

Heat oven to 325 degrees. Mix nuts, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 minutes. Meanwhile, dissolve instant coffee with cinnamon in boiling water. Remove crust from oven. Increase oven temperature to 450 degrees. Beat cream cheese, 1 cup sugar and flour with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in sour cream. Gradually beat in coffee; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with dollops of Cool Whip. Garnish with a sprinkle of additional cinnamon, if desired. Makes 16 servings.

Double Decker Oreo Cheesecake

DOUBLE DECKER OREO CHEESECAKE

1 pkg. (17 oz.) Oreo cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
4 squares semi-sweet chocolate, melted

Heat oven to 325 degrees. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Makes 16 servings.

Glorified Onion Pork Chops

GLORIFIED ONION PORK CHOPS

1 Tbsp. vegetable oil
6 bone-in pork chops, 1/2-inch thick (about 3 lb.)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 oz.) condensed cream of celery soup
1/2 cup water

Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Add the onion and cook until the onion is tender, stirring occasionally. Stir in the soup and water and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Makes 6 servings.

Chicken Mozzarella

CHICKEN MOZZARELLA

1 1/4 lb. skinless, boneless chicken breast halves
1 can (10 3/4 oz.) condensed tomato soup
1/2 tsp. dried Italian seasoning or dried oregano leaves, crushed
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
1/2 of a 1-lb. pkg. corkscrew-shaped pasta (rotini) (about 3 cups), cooked without salt and drained

Place the chicken into a 2-quart shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken. Bake at 400 degrees. for 20 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the pasta. Makes 4 servings.

Chunky Chicken Broccoli Cheese Potato Topper

CHUNKY CHICKEN BROCCOLI CHEESE POTATO TOPPER

1 can (19 oz.) chunky chicken broccoli cheese and potato soup
1 cup cooked broccoli cuts
4 hot baked potatoes, split
Shredded Cheddar cheese

Heat the soup and broccoli in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Spoon the soup mixture over the potatoes. Sprinkle with the cheese. Makes 4 servings.

Creamy Almond Chicken

CREAMY ALMOND CHICKEN

1/4 cup butter
2/3 cup sliced almonds
6 skinless, boneless chicken breast halves (about 1 1/2 lbs.), pounded to even thickness
1/8 tsp. ground black pepper
1 cup heavy cream
1 can (10 3/4 oz.) condensed cream of chicken soup
2 Tbsp. orange marmalade
1 Tbsp. Dijon-style mustard
1/8 tsp. crushed red pepper
6 cups hot cooked regular long-grain white rice

Heat 1 Tbsp. butter in a 10-inch skillet over medium heat. Add the almonds and cook and stir until lightly browned. Remove the almonds from the skillet. Season the chicken with the black pepper. Heat the remaining butter in the skillet over medium-high heat. Add the chicken in batches and cook until well browned on both sides. Add 1/2 cup almonds, heavy cream, soup, marmalade, mustard and red pepper to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the remaining almonds. Serve chicken and sauce with the rice, if desired. Makes 6 servings.

Holiday Cheesecake

HOLIDAY CHEESECAKE

1-1/2 cups graham cracker crumbs
1/2 cup pecan, toasted and finely chopped
2 Tbsp. light brown sugar
6 Tbsp. butter, melted

FILLING:
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
3 tsp. vanilla extract
4 eggs, lightly beaten
1 cup (6 oz.) miniature semisweet chocolate chips

TOPPING:
2 cups (16 oz.) sour cream
1/4 cup sugar
Assorted candies

Place an ungreased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on a wire rack. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies. Makes 16 servings.

Champagne Baked Ham

CHAMPAGNE BAKED HAM

1 boneless fully cooked ham (9 lb.)
1-1/2 cups Champagne
3/4 cup packed brown sugar
4-1/2 tsp. honey
3/4 tsp. ground ginger
3/4 tsp. ground mustard

Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake, uncovered, at 325 degrees for 1-1/2 hours. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until glaze is reduced by half. Remove from the heat. Baste ham with glaze; bake 30 minutes longer or until a meat thermometer reads 140°, basting twice with glaze. Let stand for 10 minutes before slicing. Serve with remaining glaze. Makes 18 servings.

Santa's Snack Mix

SANTA'S SNACK MIX

2 cups Honey-Nut Cheerios
2 cups chow mein noodles
1 cup honey-roasted peanuts
1/2 cup raisins
1/2 cup holiday milk chocolate M&M's
1/2 cup peanut butter chips
1/2 cup vanilla or white chips

In two wide-mouth quart jars, layer all of the ingredients. Cover jars. Decorate with fabric and ribbon. To serve, pour into a bowl and stir to combine. Makes 7 cups.

Chocolate Cinnamon Rolls

CHOCOLATE CINNAMON ROLLS

2 pkg. (1/4 oz. each) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1/2 cup butter, softened
1/2 cup sugar
1 tsp. salt
4-1/2 to 4-3/4 cups all-purpose flour
2/3 cup baking cocoa

FILLING:
2 Tbsp. butter, melted
1/3 cup sugar
1/2 tsp. ground cinnamon
1 cup miniature semisweet chocolate chips
2/3 cup finely chopped nuts, optional

ICING:
2 cups confectioners' sugar
1/2 tsp. vanilla extract
2 to 3 Tbsp. milk
Additional miniature semisweet chocolate chips, optional

In a large bowl, dissolve yeast in 1/2 cup warm water. Add the butter, sugar, salt and remaining water. Stir in 2-1/2 cups flour and cocoa. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cinnamon, chocolate chips and nuts if desired; sprinkle over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 10 slices. Place cut side down in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-30 minutes or until lightly browned. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over rolls while slightly warm; sprinkle with additional chocolate chips if desired. Makes 20 rolls.

Herb-Crusted Prime Rib

HERB-CRUSTED PRIME RIB

1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary
2 Tbsp. minced fresh oregano or 2 tsp. dried oregano
2 Tbsp. minced fresh thyme or 2 tsp. dried thyme
2 Tbsp. minced fresh sage or 2 tsp. rubbed sage
2 Tbsp. olive oil
3 tsp. pepper
1 tsp. salt
1 bone-in beef rib roast (4 lb.)

AU JUS:
1-1/2 cups reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 tsp. butter
1/2 tsp. salt

Place the first six ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan. Bake, uncovered, at 350 degrees for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove roast to a serving platter and keep warm; let stand for 15 minutes. Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from the heat; stir in butter and salt. Slice roast; serve with au jus. Makes 8 servings.

Pepper-Crusted Tenderloin Crostini

PEPPER-CRUSTED TENDERLOIN CROSTINI

2 large onions, thinly sliced
6 Tbsp. butter, softened, divided
2 tsp. sugar
1 Tbsp. olive oil
1 beef tenderloin roast (1-1/2 lb.)
2 to 3 tsp. coarsely ground pepper
2 garlic cloves, minced
3/4 tsp. salt
2 tsp. prepared horseradish
1 French bread baguette (10-1/2 oz.), cut into 30 slices
Minced fresh parsley

In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently. Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet. Bake at 425 degrees for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10 minutes. In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 inches from heat for 2-3 minutes or until lightly golden brown. Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley. Makes 2-1/2 dozen.

Veggie Ham Crescent Wreath

VEGGIE HAM CRESCENT WREATH

2 tubes (8 oz. each) refrigerated crescent rolls
1/2 cup spreadable pineapple cream cheese
1/3 cup diced fully cooked ham
1/4 cup finely chopped sweet yellow pepper
1/4 cup finely chopped green pepper
1/2 cup chopped fresh broccoli florets
6 grape tomatoes, quartered
1 Tbsp. chopped red onion

Remove crescent dough from tubes (do not unroll). Cut each roll into eight slices. Arrange in an 11-inch circle on an ungreased 14-inch pizza pan. Bake at 375 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely. Spread cream cheese over wreath; top with ham, peppers, broccoli, tomatoes and onion. Store in the refrigerator. Makes 16 appetizers.

Santa Bread

SANTA BREAD

4 to 4-1/2 cups bread flour
1/2 cup sugar
2 pkg. (1/4 oz. each) active dry yeast
1-1/2 tsp. salt
1/2 cup milk
1/4 cup water
1/4 cup butter, cubed
2 eggs
2 raisins
2 egg yolks
2 to 3 drops red food coloring

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in the eggs until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other. Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat. Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 inch of top. Position on Santa's face; twist and curl strips if desired. Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom. Roll out a narrow piece of dough to create a hat brim; position under hat. With a scissors, cut two slits for eyes; insert raisins into slits. In separate small bowls, beat egg each yolk. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. Brush plain yolk over remaining dough. Cover loosely with foil. Bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack. Yield: 1 loaf.

Shaping Santa Step-by-Step

On a lightly floured surface, shape the larger portion of bread dough into an elongated triangle with rounded corners for Santa's head and hat.

Shape and flatten half of the smaller portion of dough into a beard. Using a scissors or pizza cutter, cut the beard into strips to within 1 in. of the top of the beard.

Carefully pick up the cut beard piece with both hands and position the beard on the bottom of Santa's face.

If desired, twist the cut strips in the beard and slightly curl up the ends of the strips to shape the beard.

Add red food coloring to one beaten egg yolk and carefully brush the tinted red yolk over the hat, nose and cheeks.

Make Santa Even Speedier

Want to save time when making the Golden Santa Bread? Instead of stirring up homemade dough, start with 2 loaves of purchased frozen bread dough and turn them onto a lightly floured surface. Take a small portion of one loaf and add it to the other loaf, making it slightly larger. Then begin shaping the Santa with the dough following the instructions above.

Sirloin, Pepper & Onion Skillet

SIRLOIN, PEPPER & ONION SKILLET

2 Tbsp. olive oil
1 boneless beef sirloin steak, 3/4-inch thick (about 1 lb.), cut into 4 pieces
1 large onion, sliced (about 1 cup)
2 medium red and/or green peppers, cut into 2-inch-long strips (about 3 cups)
3 cloves garlic, minced
1 Tbsp. red wine vinegar or balsamic vinegar
1 can (10 3/4 oz.) condensed mushroom soup
1/2 cup water
1 cup shredded Cheddar Jack cheese or Cheddar cheese (about 4 oz.)

Heat 1 Tbsp. oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned on both sides. Remove the beef from the skillet. Pour off any fat. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and peppers and cook for 3 minutes, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often. Add the vinegar to the skillet and cook and stir for 1 minute. Stir in the soup and water and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook the beef for 2 minutes for medium or until desired doneness. Sprinkle with the cheese. Makes 4 servings.

Creamy Pork Saute

CREAMY PORK SAUTE

2 Tbsp. vegetable oil
1 boneless pork loin (about 1 lb.), cut into thin strips
2 stalks celery, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1/2 tsp. dried thyme leaves, crushed
1 can (10 3/4 oz.) condensed cream of celery soup
1/4 cup water
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

Heat 1 Tbsp oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the skillet. Heat the remaining oil over medium heat. Add the celery, onion and thyme and cook until the vegetables are tender, stirring often. Stir the soup and water in the skillet and heat to a boil. Return the pork to the skillet and cook until the pork is cooked through. Serve the pork mixture over the rice. Makes 4 servings.

Mexican Pizza

MEXICAN PIZZA

1/2 of a 17.3-oz. package puff pastry sheets (1 sheet), thawed
3/4 cup traditional Italian sauce
1/4 cup picante sauce
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
1/4 cup sliced pitted ripe olives

Heat the oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 10-inch rectangle. Place the pastry onto a baking sheet. Prick the pastry thoroughly with a fork. Bake for 10 minutes or until the pastry is golden brown. Stir the Italian sauce and picante sauce in a small bowl. Spread the sauce mixture on the pastry to within 1/2 inch of the edge. Top with the cheeses and sprinkle with the olives. Bake for 5 minutes or until the cheese is melted. Makes 4 servings.

Roasted Tomato & Barley Soup

ROASTED TOMATO & BARLEY SOUP

1 can (about 28 oz.) diced tomatoes, drained, reserving juice
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 Tbsp. olive oil
4 cups chicken broth
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 Tbsp. chopped fresh parsley

Heat the oven to 425 degrees. Place the tomatoes, onions and garlic into a large roasting pan. Drizzle the oil over the vegetables and toss to coat. Roast for 25 minutes. Place the vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the barley is tender. Stir in the parsley. Makes 8 servings.

Chicken Crunch

CHICKEN CRUNCH

1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup milk
4 skinless, boneless chicken breast halves (about 1 1/4 lbs.)
2 Tbsp. all-purpose flour
1 1/2 cups herb seasoned stuffing, crushed
2 Tbsp. butter, melted

Heat the oven to 400 degrees. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter. Bake for 20 minutes or until the chicken is cooked through. Heat the remaining soup and milk in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the soup mixture with the chicken. Makes 4 servings.

Cheese Tortellini with Roasted Garlic and Herb Sauce

CHEESE TORTELLINI WITH ROASTED GARLIC AND HERB SAUCE

2 Tbsp. olive oil
2 cloves garlic, cut in half
1 lb. bulk pork sausage
3 cups roasted garlic & herb Italian sauce
1 cup frozen peas
3/4 cup heavy cream
16 oz. uncooked frozen cheese tortellini
1 pkg. (10 oz.) cheese garlic bread
1/2 cup grated Parmesan cheese

Heat the oven to 400 degrees. for the bread. Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden brown. Remove the garlic from the skillet and set it aside. Add the sausage and cook until it's well browned, stirring often. Pour off any fat. Stir the sauce in the skillet and heat to a boil. Stir the garlic, peas and cream in the skillet. Reduce the heat to low. Cook and stir for 5 minutes or until the mixture is hot and bubbling. Cook the tortellini according to the package directions. Drain the tortellini well in a colander. Meanwhile, bake the bread according to the package directions. Stir the tortellini in the skillet. Sprinkle with the cheese. Cut the bread into 2-inch diagonal slices. Serve the bread with the tortellini. Makes 4 servings.

Banana Split Cheesecake

BANANA SPLIT CHEESECAKE

1 can (8 oz.) unsweetened crushed pineapple, divided
2 medium firm bananas, sliced
1 graham cracker crust (8 inches)
1 pkg. (8 oz.) cream cheese
1-1/2 cups pineapple sherbet, softened
1 pkg. (1 z.) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping, thawed, divided
4 maraschino cherries, divided
1 Tbsp. chocolate syrup
1 Tbsp. caramel ice cream topping
1 Tbsp. chopped pecans

Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside. In a large bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry. Makes 10 servings.

Pork with Roasted Peppers & Potatoes

PORK WITH ROASTED PEPPERS & POTATOES

4 boneless pork chops, 1/2-inch thick
Ground black pepper
1 Tbsp. olive oil
4 medium red potatoes, cut up
1 medium onion, sliced (about 1/2 cup)
1 tsp. dried oregano leaves, crushed
1 cup chicken broth or chicken stock
1/2 cup diced roasted red pepper

Season the pork with the black pepper. Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Remove the pork from the skillet. Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally. Add the pork, broth and red pepper to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Makes 4 servings.

Unstuffed Peppers

UNSTUFFED PEPPERS

1 Tbsp. vegetable oil
1/2 lb. ground turkey
1 medium onion, chopped (about 1/2 cup)
1/2 tsp. dried basil leaves, crushed
2 cups 100% vegetable juice
1/2 cup uncooked regular long-grain white rice
2 medium green peppers, cut into 1-inch pieces (about 2 cups)

Heat the oil in a 10-inch skillet over medium heat. Add the turkey, onion and basil and cook until the turkey is browned, stirring often to separate the meat. Pour off any fat. Stir the juice and rice in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Stir the peppers in the skillet. Cover and cook for 10 minutes or until the rice is tender and most of the liquid is absorbed. Makes 4 servings.

Braised Beef Short Ribs

BRAISED BEEF SHORT RIBS

3 to 4 lbs. beef short ribs, cut into serving-sized pieces
Ground black pepper
1 Tbsp. olive oil
2 stalks celery, coarsely chopped (about 1 cup)
1 large carrot, peeled and coarsely chopped (about 1/2 cup)
1 large onion, coarsely chopped (about 1 cup)
3 medium Italian plum tomatoes, chopped
3 cloves garlic, minced
1 cup beef broth or beef stock
1/2 cup dry red wine
2 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh rosemary leaves or 1 tsp. dried rosemary leaves, crushed
1 bay leaf
2 Tbsp. all-purpose flour
1/4 cup water

Season the ribs with the black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs from the skillet. Add the celery, carrot, onion, tomatoes and garlic to the skillet and cook until the vegetables are tender. Stir in the broth, wine, vinegar, rosemary, bay leaf and ribs and heat to a boil. Cover the skillet. Reduce the heat to low and cook for 1 hour 15 minutes or until the ribs are fork-tender. Remove the ribs from the skillet. Cover and keep warm. Stir the flour and water in a small bowl until the mixture is smooth. Increase the heat to medium. Stir the flour mixture in the skillet. Cook and stir until the mixture boils and thickens. Discard the bay leaf. Serve the sauce with the ribs. Makes 6 servings.

Slow Cooked Pulled Pork Sliders

SLOW COOKED PULLED PORK SLIDERS

1 can (10 3/4 oz.) condensed tomato soup
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 tsp. garlic powder
1 boneless pork shoulder roast (3 1/2 to 4 1/2 lbs.)
2 pkg. (15 oz. each) mini sandwich rolls
Hot pepper sauce (optional)

Stir the soup, brown sugar, vinegar and garlic powder in a 6-quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Spoon off any fat. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork mixture among the rolls. Serve with the hot pepper sauce, if desired. Makes 12 servings.

Mom's Famous Chicken Soup

MOM'S FAMOUS CHICKEN SOUP

3 cups water
3 chicken-flavor bouillon cubes
1 medium onion, coarsely chopped (about 1 cup)
2 medium carrots, cut into 1-inch pieces (about 1 cup)
1 medium potato, cut into 1-inch pieces (about 1 cup)
1 cup frozen peas
1 cup frozen whole kernel corn
1 can (26 oz.) condensed cream of chicken soup
3 cans (4.5 oz. each) white chunk chicken breast in water, drained
4 slices American pasteurized process cheese product
1 Tbsp. Louisiana-style hot sauce (optional)

Heat the water, bouillon, onion and carrots in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the potatoes, peas and corn. Cook until the vegetables are tender, stirring occasionally. Stir in the soup and chicken and cook until the mixture is hot and bubbling. Add the cheese. Cook and stir until the cheese is melted. Stir in the hot sauce, if desired. Makes 8 servings.

Triple Layer Chocolate Cheesecake

TRIPLE LAYER CHOCOLATE CHEESECAK

1 pkg. (9 oz.) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
2 pkg. (8 oz. each) cream cheese, softened, divided
3 eggs
1 tsp. vanilla extract, divided
1/3 cup packed dark brown sugar
2 oz. semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1 Tbsp. all-purpose flour
1/4 cup chopped pecans
1 pkg. (3 oz.) cream cheese, softened
1/4 tsp. almond extract

GLAZE:
5 oz. semisweet chocolate, divided
1/4 cup heavy whipping cream
1/2 cup white baking chips
2 tsp. canola oil
Raspberries, optional
Mint leaves, optional

Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 inches up the sides of 9-inch springform pan; set aside. In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet. Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving. For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set. Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set. To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use. Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired. Makes 12 servings.

Potato Egg Bake

POTATO EGG BAKE

2 lb. Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 eggs
8 egg whites
1 cup (8 oz.) cottage cheese
1 cup (4 oz.) shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 Tbsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. pepper

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain. Spread potatoes in a 13-in. x 9-in. baking dish coated with cooking spray. Top with the broccoli, onions and red pepper. In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, at 350 degrees for 35-40 minutes or until center is set. Makes 8 servings.