Ingredients
- Corn on the cob
- 2 sticks butter, melted
- 1/4 cup chopped herbs (whatever you have around – parsley, cilantro, etc.)
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Remove the husks. Soak the corn in water for 20 minutes.
- Mix other 4 ingredients to make herb butter.
- Brush corn with butter.
- Roll corn in foil.
- Grill covered for 20 minutes, turning halfway through.
Ingredients
- 2 cups frozen Boca ground crumbles or 1 lb ground beef
- 1 pkg (10 oz) frozen corn
- 1.5 cups Salsa
- 1.5 cups cooked instant brown rice
- 1 cup shredded Colby jack cheese, divided
- 3-5 large peppers (red, yellow, and/or green) cut in half lengthwise, seeds removed
- ½ cup water
Instructions
- Preheat oven to 400.
- Cook crumbles, corn, and salsa in large skillet on medium 5 minutes or until heated through, stirring frequently.
- Remove from heat and stir in rice and ½ cup cheese.
- Spoon into pepper halves.
- Place in 13×9 inch baking dish. Pour water into bottom of dish. Cover.
- Bake 30 minutes. Sprinkle with remaining cheese and bake uncovered 10 minutes.
Ingredients
- 2 pkg Stove Top Stuffing Mix for Chicken
- 1.5 lb chicken breasts, cut into bitesize pieces
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (or a little less) chicken broth
- 16 oz frozen mixed vegetables, thawed and drained
Instructions
- Preheat oven to 400.
- Prepare stuffing as directed.
- Mix remaining ingredients in 13×9 inch baking dish sprayed with cooking spray.
- Top with stuffing and bake 30 minutes or until chicken is done.
Ingredients
- 1 can (10.75 oz) condensed cream of chicken soup
- ¾ cup sour cream (divided)
- 2 cups chopped chicken (cooked)
- 1 pkg (16 oz) frozen mixed vegetables (thawed)
- 1 cup mild cheddar cheese
- 1 cup all-purpose baking mix
- 3 tbsp milk
Instructions
- Preheat oven to 375.
- Combine soup, ½ cup sour cream in 8 inch square baking dish.
- Stir in chicken, vegetables, and cheese.
- Mix baking mix, rest of sour cream, and milk just until mixture forms soft dough.
- Spoon into 6 mounds over chicken mixture.
- Bake 35 min or until biscuits are golden brown and chicken is hot and bubbly.
Ingredients
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 1/2 tsp. ground cinnamon
- Dash ground cloves
- Dash ground nutmeg
- 2 eggs
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1 cup thawed COOL WHIP Whipped Topping
Instructions
- PREHEAT oven to 350°F. Beat cream cheese, pumpkin, sugar, vanilla and spices in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
- POUR into crust.
- BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping just before serving. Store leftovers in refrigerator.
Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp. pumpkin pie spice
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- HONEY MAID Graham Pie Crust (6 oz.)
Instructions
- BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
- SPOON cream cheese mixture into crust.
- REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.