Strawberry Pink Lemonade

Makes about 4 servings or 1 quart lemonade
Prep Time: 2 min.

Ingredients:
1 can (6 oz.) frozen lemonade concentrate, partially thawed
2-2/3 cups cold water
1/3 cup Strawberry Syrup

Directions:
1) In pitcher, stir together lemonade concentrate, water and syrup.
2) Serve in tall glasses over crushed ice.

Apple-Walnut Crumb Pie

Makes 6 servings
Prep Time: 15 min.
Baking Time: 45 min.

Ingredients:
1 (9-in.) frozen pie crust
1 can (21 oz.) apple pie filling
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup mayonnaise
1 cup chopped walnuts
Ice cream (your choice), if desired.

Direction:
Preheat oven to 350° F. Arrange pie crust on baking sheet. Evenly spread apple pie filling into crust. Set aside.
1) In a medium bowl, combine flour with brown sugar.
2) Stir in mayonnaise with fork until mixture is of size coarse crumbs.
3) Stir in walnuts and evenly sprinkle over apples.
4) Place baking sheet in oven and bake for 45 minutes or until golden and bubbling. Cool slightly on wire rack.
5) Serve warm or at room temperature and, if desired, with Ice Cream.

5-Minute Apple Coleslaw

Makes 8 servings
Prep Time: 5 min.

Ingredients:
1 cup mayonnaise
1 large Granny Smith apple, cored and chopped
1 bag (1 lb.) pre-packaged coleslaw mix

Directions:
1) In large bowl, combine mayonnaise and apple.
2) Stir in coleslaw mix.
3) Chill, if desired.

1-2-3 Savory Potato Salad

Makes 8 servings
Prep Time: 15 min.
Cooking Time: 10 min.
Cooling Time: 15 min.

Ingredients:
2 lbs. red or new potatoes, cut into 3/4-inch chunks
Chicken or Vegetarian Vegetable Bouillon Cube
1 cup Mayonnaise
Parsley, if desired
Black pepper, if desired

Direction:
1) In 4-quart saucepot, cover potatoes and Bouillon Cube with water.
2) Bring to a boil over high heat. Reduce heat and cook uncovered 10 minutes or until potatoes are tender.
3) Drain; DO NOT RINSE. Let cool slightly.
4) In a large bowl, combine cooled potatoes with mayonnaise in large bowl.
5) Serve chilled or at room temperature. Garnish, if desired, with parsley and black pepper.

BarBQ Cheddar Dip

Makes: 2/3 cup
Prep Time: 5 min.

Ingredients:
1/2 cup Mayonnaise
1/4 cup shredded cheddar cheese (about 1 oz.)
2 Tablespoon barbecue sauce

Directions
In a medium bowl, combine mayonnaise, Cheddar cheese, and barbecue sauce.
Chill, if desired.
Serve with cut-up fresh vegetables, chips or with grilled chicken, if desired.

Irish Cream Brownies

Makes 16 brownies
Prep Time: 10 min.
Baking Time: 22 to 25 min.

Ingredients:
Brownie
6 Tablespoons butter
2/3 cup sugar
1/3 cup unsweetened cocoa
1 egg, slightly beaten
1 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup liquid Irish cream coffee creamer
Frosting
1 1/2 cups powdered sugar
1 Tablespoon butter, softened
3 Tablespoons liquid Irish cream coffee creamer
Coarse grain green decorator sugar

Directions:
Preheat oven to 350°F. Greased a 9-inch square baking pan.
1) In a 2-quart saucepan, melt 6 Tablespoons butter over low heat.
2) Remove from heat. Stir in sugar and cocoa. Add egg and vanilla and mix well.
3) Add baking powder and baking soda and mix well.
4) Alternately add flour and 1/2 cup coffee creamer, mixing well after each addition.
5) Spread batter into greased 9-inch square baking pan.
6) Bake for 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
7) In a medium bowl, combine all frosting ingredients (1 1/2 cups powdered sugar, 1 Tablespoon butter, and 3 Tablespoons liquid Irish cream coffee creamer). Mix until smooth.
8) Spread over cooled brownies. Sprinkle with decorator sugar. Cut into bars.

Irish Stew

Makes 6 (1 1/3-cup) servings
Prep Time: 30 min.
Cooking Time: 30 min.
Low Cooking Time: 1 1/2 hrs to 2 hrs.

Ingredients:
2 Tablespoons butter
1 pound beef stew meat, cut into 1-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound (3 cups) potatoes, peeled, cut into 1-inch cubes
1 large (1 1/2 cups) onion, coarsely chopped
2 medium (1 cup) carrots, peeled, sliced 1-inch
1 leek, cut in half lengthwise, cut into 1/4-inch slices
3 cloves finely chopped garlic
1 cup dark stout beer or apple juice
1 cup tomato juice
1 can (14 1/2-ounce) beef broth
1 bay leaf
1 Tablespoon sugar
1 Tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves

Directions:
1) In a 4-quart saucepan, melt 1 tablespoon butter over medium-high heat.
2) Add stew meat and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3) Cook for 5 to 7 minutes, stirring occasionally, until browned. Remove meat to plate and set aside.
4) In same 4-quart saucepan, melt remaining 1 tablespoon butter. Add potatoes, onion, carrots, leek and garlic.
5) Cook for 5 to 7 minutes, stirring occasionally, until vegetables start to soften.
6) Return meat to pan and add 1 teaspoon salt, 1/4 teaspoon pepper and all remaining ingredients.
7) Continue cooking for 5 to 6 minutes or until stew comes to a boil.
8) Reduce heat to low. Cover; cook for 1 1/2 to 2 hours or until beef is tender.

Mom's Banana Bread

Makes 16 (1 loaf) servings
Prep Time: 15 min.
Baking Time: 60 to 70 min.
Cooling Time: 20 min.

Ingredients:
3/4 cup sugar
1/2 cup Butter, softened
2 Eggs
2 ripe (1 cup) bananas, mashed
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Spreadable Butter with Canola Oil

Directions:
Heat oven to 350°F. Grease and flour 8x4-inch loaf pan.
1) In a large bowl, combine sugar, butter and eggs. Beat at medium speed, scraping bowl often, until creamy.
2) Reduce speed to low. Add bananas and vanilla. Beat until well mixed.
3) Stir in all flour, baking soda, salt, and cinnamon.
4) Spoon batter into prepred 8x4-inch loaf pan.
5) Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean.
6) Cool in pan for 10 minutes and remove from pan. Place onto wire cooling rack. Cool completely.
Serve with Spreadable Butter with Canola Oil.

Impossibly Easy Grasshopper Cheesecake

Makes 10 servings
Prep Time: 10 min.
Baking Time: 35 min.
Cooling Time: 3 hrs. 45 min.

Ingredients:
Cheesecake
3/4 cup Original Bisquick® mix
3/4 cup sugar
1/4 cup green crème de menthe
3 eggs
2 packages (8 oz each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips
Chocolate Ganache
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips

Directions:
Preheat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
1) In a large bowl, beat cheesecake ingredients (Original Bisquick® mix, sugar, green crème de menthe, eggs, cream cheese) with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
2) Place in oven and bake for about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
3) In a 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat.
4) Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Garden Medley Salad

Makes 8 servings
Prep Time: 15 min.

Ingredients:
Caraway Vinaigrette
1/4 cup olive or vegetable oil
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
1/2 teaspoon caraway seed
1/2 teaspoon salt
1 clove garlic, finely chopped
Salad
1 medium cucumber
8 cups bite-size pieces salad greens
1 medium tomato, cut into wedges
4 medium green onions, sliced (1/4 cup)

Directions:
1) In tightly covered container, add vinaigrette ingredients of olive or vegetable oil, chopped fresh parsley, red wine vinegar, caraway seed, salt, and clove garlic. Shake until well blended.
2) Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
3) In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

 Makes 8 servings
Prep Time 10 min.
Cooker Time: 8 hrs.

Ingredients:
1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley

Directions:
1) In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet.
2) Place beef on onion; sprinkle with red pepper flakes.
3) In small bowl, mix broth and Worcestershire sauce; pour over beef.
4) Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.
5) Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices.
6) In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

Garlic Shepherd's Pie

Makes 6 servings
Prep Time: 20 min.
Baking Time:25 to 30 min.

Ingredients:
1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-lb bag)
1 cup sliced mushrooms (3 oz)
2 cups diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
2 Tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 pouch roasted garlic mashed potato mix (from 7.2-oz box)
Water, milk and margarine or butter called for on potato mix box
2 teaspoons shredded Parmesan cheese

Directions;
Preheat oven to 350ºF.
1) In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well.
2) Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
3) While beef mixture is simmering, make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and margarine. Let stand 5 minutes.
4) Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
5) Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
6) Place in oven and bake uncovered for 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Key Lime Bars

Makes 36 servings
Prep Time: 15 min.
Baking Time: 35 min.
Cooling Time: 3 hrs. 30 min.

Ingredients:
1 1/2 cups coconut cookie crumbs, (17 cookies)
3 Tablespoons butter or margarine, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup Key lime juice or Regular lime juice
1 Tablespoon grated lime peel
Lime peel or strawberries, if desired

Directions:
Preheat oven to 350ºF. Grease square pan, 9x9x2 inches.
1) Mix cookie crumbs and butter thoroughly with fork.
2) Press evenly in bottom of pan and refrigerate while preparing cream cheese mixture.
3) In a small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
4) Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
5) Bake about 35 minutes or until center is set. Cool 30 minutes.
6) Cover loosely and refrigerate at least 3 hours until chilled.
7) For 36 bars, cut into 6 rows by 6 rows.
8) Garnish with lime peel. Store covered in refrigerator.

Cookie-Cheesecake Bars

Makes 24 servings
Prep Time: 20 min.
Baking Time: 27 to 36 min.
Cooling Time: 1 hr. 15 min.

Ingredients:
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups coarsely crushed creme-filled chocolate sandwich cookies
1 package (8 oz) cream cheese, softened
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 eggs
24 miniature crème-filled chocolate sandwich cookies

Directions:
Preheat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F).
1) In large bowl, beat 2 cups flour, the brown sugar and butter with electric mixer on medium speed, or mix with spoon.
2) Press mixture in ungreased 13x9-inch pan.
3) Bake 15 to 20 minutes or until golden brown. Sprinkle with crushed cookies.
4) In medium bowl, beat cream cheese, granulated sugar, 1/4 cup flour and the eggs with electric mixer on medium speed until thick and fluffy. Pour over crushed cookies.
5) Bake 12 to 16 minutes or until topping is set. Cool 15 minutes.
6) Refrigerate 1 hour or until firm.
7) For bars, cut into 6 rows by 4 rows. Top each bar with miniature cookie.
8) Store covered in refrigerator.

Minty Fudge Cups

Makes 24 servings
Prep Time: 30 min.
Baking Time: 18 to 20 min.

Ingredients:
Topping
1 package (4.67 ounces) foil-wrapped rectangular chocolate mints
Minty Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 Tablespoons butter or margarine, softened
1 egg
Reserved 1/2 cup coarsely chopped mints
Fudge Cups
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 Tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
1 tub (16 ounces) Rich & Creamy chocolate frosting

Preheat oven to 350ºF. Line 24 small muffin cups, 1 3/4x1 inch, with paper baking cups, if desired. Coarsely chop enough mints (about 15) to measure 1/2 cup and reserve for Minty Fudge Filling. Coarsely chop remaining mints for topping and set aside.
1) In a small bowl, beat all Minty Fudge Filling ingredients granulated sugar, unsweetened baking cocoa, butter or margarine, and egg. Spoon until well mixed and stir in mints.
2) In a large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon.
3) Stir in flour, powdered sugar, 2 Tablespoons cocoa and the vanilla.
4) Shape dough into 1-inch balls. Press each ball in bottom and up side of each muffin cup.
5) Spoon about 2 teaspoons filling into each cup.
6) Place in oven and bake for 18 to 20 minutes or until almost no indentation remains when filling is touched lightly.
7) Cool slightly and carefully remove from muffin cups to wire rack.
8) Cool completely, about 30 minutes.
9) Frost with frosting and sprinkle with remaining chopped mints.

Incredibly Creamy Potato Soup

Makes 6 servings
Prep Time: 10 min.
Cooking Time: 25 min.

Ingredients:
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced

Directions:
1) Preheat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery.
2) Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
3) Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan and place in blender with liquid. Add 1/4 cup water.
4) Cover and blend about 1 minute until smooth.
5) Stir pureed vegetables back into saucepan. Stir in milk, salt, white pepper, and green onions.
6) Heat over medium heat, stirring occasionally, until hot.

Peanutty Good Luck Snack

Makes 14 servings
Prep Time: 10 min.

Ingredients:
4 cups Lucky Charms® cereal
1 cup candy-coated peanut butter pieces
1 cup yogurt-covered raisins
1 cup peanuts

Directions:
1) Place Lucky Charms, peanut butter pieces, raisins, and peanuts in a resealable plastic food-storage bag.
2) Seal and shake until mixed.
3) Store at room temperature up to 3 days

Irish Soda Bread

Makes 1 (14 slices) loaf
Prep Time: 10 min.
Baking Time: 35 to 45 min.Ingredients:
3 Tablespoons butter or margarine, softened
2 1/2 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk

Directions:
Preheat oven to 375ºF. Grease cookie sheet.
1) Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
2) Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth.
3) Shape into round loaf, about 6 1/2 inches in diameter.
4) Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
5) Bake for 35 to 45 minutes or until golden brown.
6) Brush with butter or margarine, softened, if desired.

Herbed Tomato Soup

Makes 6 (1 1/4-cup) servings
Prep Time: 10 min.
Cooking Time: 12 to 14 min.

Ingredients:
2 tablespoons butter
1 medium (1/2 cup) onion, finely chopped
2 tablespoons all-purpose flour
1 quart tomato juice
1 can (14 1/2-ounce) Italian-style diced tomatoes with basil, garlic and oregano
1/4 teaspoon salt
2 cups milk

Directions:
1) Melt butter in 4-quart saucepan until sizzling and add onion.
2) Cook over medium heat for 2 to 3 minutes, stirring occasionally, until onion is softened.
3) Stir in flour, stirring constantly, until mixture is smooth and bubbly.
4) Add tomato juice, diced tomatoes and salt.
5) Cook for 8 to 10 minutes, stirring occasionally, until mixture comes to a boil.
6) Slowly stir in milk, continue cooking for 3 to 4 minutes or until heated through.
7) Serve immediately.

Spanish Grilled Burgers

Makes 4 servings
Prep Time: 10 min.
Grilling Time: 10 to 15 min.

Ingredients:
1 pound lean ground beef
1/2 cup chopped stuffed green olives
1/2 cup finely chopped sun-dried tomatoes in oil
1/4 teaspoon pepper
2 slices (3/4-ounce) Deli Provolone Cheese, cut in half
1/4 cup salsa
4 onion buns, cut in half
4 lettuce leaves

Directions:
Preheat gas grill on medium or charcoal grill until coals are ash white.
1) In a large bowl, combine ground beef, 1/4 cup olives, 1/4 cup sun-dried tomatoes and pepper.
2) Mix lightly and shape into 4 (4-inch) patties.
3) Place patties onto grill. Grill, turning once, until desired doneness (10 to 15 minutes).
4) Top with 1 piece cheese during last minute of cooking.
5) In a bowl, combine remaining olives, remaining sun-dried tomatoes and salsa.
6) To serve, place 1 lettuce leaf on bottom half of bun and top with burger, salsa mixture and top half of bun.

Picnic Pasta Salad

Makes 12 servings
Prep Time: 20 min.
Chill Time: 2 hrs.

Ingredients:
1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 cup sliced fresh mushrooms (3 ounces)
5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 medium red onion, chopped
1 can (2 1/4 ounces) sliced ripe olives, drained

Directions:
1) Cook and drain pasta as directed on package. Rinse with cold water; drain.
2) In large bowl, mix tomato sauce, dressing, basil and oregano.
3) Add pasta and mushrooms, tomatoes, cucumber, onion, and olives. Toss.
4) Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.