Poinsettia Drive

Prep: 10 min. To serve hot, spread salad on slices of frozen Texas toast, sprinkle with shredded Colby-Jack cheese, and bake at 425° for 10 minutes or until golden brown.

Stir together all ingredients; cover and chill until ready to serve.

Southern Living Recipe

This was my Great Aunt Eileen's recipe and has become a hit with all of us. 

Published in Pier Pleasures Cookbook, Published By Memorial Hospital Auxiliary, St. Joseph, Michigan

3 or 4 chicken breast, split and skinned

6 (1 oz.) slices of Swiss cheese

1 can Cream of Celery or Chicken Soup

1/4 cup dry Vermouth or White Wine

1 cup herb flavored croutons or crumbs

3 tablespoons of butter

salt and pepper to taste

Arrange chicken in greased 2 quart shallow baking dish, sprinkle with salt and pepper. Put cheese slices over chicken. Mix soup with Vermouth or White Wine and pour over cheese. Sprinkle with croutons or crumbs; dot with butter and bake at 350 degrees for 1 hour or until tender.

Serve over rice.

Photo Mel's Kitchen Cafe

Steps

Preheat oven to 425°F. Line baking sheet with foil. Place flatbread on baking sheet.

Stir garlic into Alfredo sauce until blended; spread evenly over flatbread. Chop spinach; sprinkle over flatbread.

Cut chicken into bite-size pieces; sprinkle over flatbread. Top with pimientos and cheese. Bake 8–10 minutes or until chicken is hot and cheese is melted. Cut into slices; serve.

Aprons Recipe

Preheat oven to 350. For crust, shape cookie dough into a ball. Place dough in center of round baking stone; flatten slightly with palm of hand. Roll out dough to a 14-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from baking stone using a serrated knife; cool completely. For topping, combine cream cheese, brown sugar, peanut butter and vanilla mix well. Spread mixture evenly over top of cookie. Peel, core and slice apples. Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon. To heat caramel topping, microwave on HIGH 30-45 seconds or until warm; drizzle over apples. Chop peanuts sprinkle over apples. Cut pizza into 16 wedges.

Pampered Chef

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Alton Brown Recipe

The cheeses are on top, instead of in layers, with a creamy sauce underneath.

1 large eggplant (2 lbs.) sliced 1/2 inch thick crosswise

1 tablespoon olive oil

coarse salt and ground pepper

1 cup homemade or best-quality-store bought marinara sauce

1/2 cup grated part-skim mozzarella

1/3 cup grated Parmesan

Preheat oven to 450, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

Meanwhile, make sauce.

Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

I like how easy and good this recipe is. Taken from Eat Smart.

Picture 

2011 Ree Drummond

1 1/4 cups sugar

1 cup self-rising flour

1 cup of milk

1/2 cup butter, melted

2 cups frozen blackberries or blueberries

Ice cream, optional

Whisk together 1 cup sugar, flour, and milk just until blended; whisk in melted butter. Pour batter into a lightly greased 12 x 8 inch baking dish; sprinkle blackberries or blueberries and remaining 1/4 cup sugar evenly over batter.

Bake cobbler at 350 for 45 minutes until golden brown and bubbly. Top with a scoop of ice cream, if desired. Makes 6 servings.

This is a Southern Living Recipe, perfect.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt, place in the skillet skin side down and cook until golden-brown, about 7 minutes on each side. Meanwhile in a medium pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Add the artichokes and cook for 2 minutes. Drain and add the remaining 2 tablespoons olive oil. Cook the onion and garlic in the chicken drippings over medium heat until softened, 7 minutes. Add the wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes. Add the remaining hot pepper liquid and simmer until heated through, 1 minute. Transfer the orzo to a platter and top with the chicken and sauce.

I prefer to combine orzo in the skillet to absorb all those wonderful flavors then transfer to a platter.

This is one of Melinda's  favorite dishes. 

Heat oil in a large, high-sided skillet over medium-high. Add sausage and mushrooms; cook, stirring often, until browned, about 8 minutes. Add stock and next 5 ingredients; bring to a boil. Cook, stirring constantly, until pasta is al dente and liquid is mostly absorbed, about 15 minutes. Stir in vinegar, and sprinkle with crushed red pepper.