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Hearty Chicken Pot Pie

For a simple variation of this American classic, you can substitute ham, turkey or steak for the chicken in this recipe.

1 can (10-3/4ounces) condensed chicken broth
1-1/3 cups water, divided
4 medium carrots, thinly sliced (about 1-1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1-1/2 cups)
2 tablespoons olive oil
2 cups quartered medium mushrooms (about 8 ounces)
1 medium onion, coarsely chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 (15-ounce) package refrigerated pie crusts
2-1/2 cups chopped cooked chicken

1. Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes.

2. Preheat oven to 425 degrees F. Heat the oil in a large nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, until the vegetables are softened. Stir in the broth mixture and peas. Increase heat to medium-high and bring to a boil. Whisk the remaining water into the flour mixture. Boil, stirring frequently, until thickened. Remove from heat.

3. Unroll 1 pie crust onto a floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a shallow 2-quart baking dish. Line the baking dish with the crust.

4. Stir the chicken into the vegetable mixture and pour into the baking dish. Place the remaining crust over the filling; trim and flute edge. Cut a scalloped round from the center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes. Makes 6 servings.

* Freezer Friendly: Make and freeze an extra pie. Cool assembled, unbaked pie at room temperature 1 hour. Wrap well in foil; freeze up to 1 month. To bake frozen pie, remove foil and bake in a 425 degrees F. oven for 70 minutes or until golden brown and internal temperature reaches 160 degrees F.

Emily

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Easy Spice-Rubbed London Broil

Lean flank steak gets an Indonesian flavor from grilling with a coating of brown sugar and a few spices.

1-1/2 tablespoons firmly packed light brown sugar
2-1/2 teaspoons ground coriander
4 cloves garlic, minced
2 teaspoons olive oil
1-1/2 teaspoons chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (3-pound) flank steak

1. Preheat grill to medium heat. Place the grill rack 8 inches from the heat.

2. Combine the brown sugar, coriander, garlic, olive oil, chili powder, ginger, salt and black pepper in a small bowl. Mix well.

3. Rub the brown sugar mixture on both sides of the flank steak. Place the steak on the grill and grill for 16 minutes or until an instant-read thermometer inserted into the center reads 160 degrees F, turning once.

4. Cut the steak diagonally across the grain into 1/4-inch slices and serve. Makes 6 to 8 servings.

Emily

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Chocolate Chip Cookies

The cookie lovers in your house are definitely going to enjoy these soft and chewy, triple chocolate chip cookies!

3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
1 (11-1/2 ounce) package milk chocolate chips
1 (12 ounce) package white chocolate chips
1 cup coarsely chopped walnuts

1. Preheat oven to 350 degrees F. In a large bowl, combine the flour, baking powder and salt; set aside. In a separate large bowl, combine the butter, granulated sugar and brown sugar; beat with electric mixer on high speed until light and fluffy. Beat in eggs one at a time; stir in the vanilla.

2. Gradually add the flour mixture to the butter mixture, beating well after each addition. Fold in all three of the chocolate chips and the walnuts.

3. Drop dough by rounded tablespoonfuls about 2-inches apart onto ungreased baking sheets. Flatten the dough slightly with the back of a fork. Bake for about 15 minutes or until golden brown. Cool on baking sheets for 5 minutes; transfer to wire racks to cool completely. Makes 5 dozen cookies.

Emily

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Spinach and Mushroom Frittata

A delicious way to enjoy the healthy benefits of spinach and it is so easy-to-make!

Vegetable cooking spray
10 eggs
1 (10-3/4 ounces) can condensed Cream of Mushroom soup
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1-1/2 cups shredded Swiss cheese
1/2 teaspoon ground black pepper

1. Heat the oven to 375 degrees F. Spray a 12x8x2-inch baking dish with cooking spray and set aside.

2. With a wire whisk, beat the eggs in a large bowl; stir in the soup, spinach, 1 cup of the cheese and the black pepper. Pour mixture into the prepared baking dish.

3. Bake for 35 minutes or until the eggs are set in the center. Sprinkle with the remaining shredded cheese. Let stand 5-minutes or until the cheese is melted. Makes 8 servings.

Emily

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HAPPY 4th of JULY!

EMILY

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BBQ Chicken

The brown sugar in the sauce is the secret of this tasty chicken. It caramelizes as the meat grills, creating a flavorful glaze.

1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons firmly packed light brown sugar
1 clove garlic, minced
1/4 teaspoon black pepper
3 skinless chicken thighs
3 skinless chicken legs

1. Preheat grill to medium heat or turn on broiler. Place a rack 3-inches from the heat.

2. Combine the ketchup, vinegar, Worcestershire sauce, brown sugar and garlic in a small saucepan; mix well. Bring to a boil over medium-high heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat; stir in black pepper.

3. Brush some of the ketchup mixture on one side of the chicken. Place the chicken, sauce side down on the grill (or sauce side up under the broiler). Grill or broil, turning and basting with the remaining sauce, until the chicken is cooked through and the juices run clear when pierced with a knife, 6-8 minutes per side. Makes 3 servings.

Emily

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Crunchy Chicken Tenders

Your family will love these yummy, crunchy, baked chicken tenders and dip. You will love how easy they are to make!

Chicken:
2/3 cup mayonnaise
2 teaspoons onion flakes
2 teaspoons dry mustard
1 cup Ritz cracker crumbs
2 tablespoons sesame seeds
14 ounces chicken tenders, patted dry

Dip:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
3/4 teaspoon seasoned salt
1/4 teaspoon garlic powder

1. Preheat oven to 425 degrees F. Grease a baking sheet. Combine the mayonnaise, onion flakes and dry mustard in a shallow bowl; mix well.

2. Combine the cracker crumbs and sesame seeds in another shallow bowl; mix well.

3. Dip the chicken tenders in the mayonnaise mixture, then coat with the cracker crumb mixture.

4. Arrange the chicken tenders on the prepared baking sheet. Bake, turning once Halfway through baking, until the chicken is cooked through and the juices run clear when pierced with a knife, 12-15 minutes.

5. Meanwhile, combine the dip ingredients in a small bowl; mix well. Serve with the chicken tenders. Makes 4 to 6 servings.

Emily

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Garlic & Herb Potatoes

These fragrant herbed potatoes are the perfect side dish for so many meals–you are sure to make them again and again!

1-3/4 pounds small red potatoes, scrubbed
1/3 cup butter, melted
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon seasoned salt
1 teaspoon paprika

1. Preheat oven to 425 degrees F.

2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish.

3. Combine the remaining ingredients in a small bowl; mix well.Pour over the potatoes and stir well to coat. Bake 20 to 25 minutes or until the potatoes are tender. Makes 4 to 6 servings.

Emily

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