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

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

1 (19.5 ounce) package fudge brownie mix
1/2 cup vegetable oil
3 large eggs
1/4 cup water
1-1/2 cups firmly packed light brown sugar
3 tablespoons unsweetened cocoa powder
1-1/3 cups boiling water
Ice cream or whipped cream, (optional)

1. Preheat oven to 350 degrees F. Grease two 9-inch square baking dishes.

2. Combine the brownie mix, oil, eggs and 1/4 cup water in a medium bowl. Mix well, about 1 minute. Divide the batter evenly between the prepared baking dishes.

3. Combine the brown sugar and cocoa in a small bowl. Mix well. Sprinkle 1/2 of the mixture evenly over the batter in each baking dish.

4. Pour 1/2 of the boiling water on top of the brown sugar mixture in each baking dish. Bake until set, about 23 minutes. Serve warm with ice cream or whipped cream, if desired. Makes 10 to 12 servings.

*To reheat leftovers, cover with plastic wrap and heat on Low in the microwave. It is also delicious served cold.

Emily

12 lasagna noodles
1 pound lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (26-ounce)jar pasta sauce with herbs
1 (15-ounce) container ricotta cheese
1-1/4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F. Coat a 13×9-inch baking dish with nonstick cooking spray.

2. Cook the noodles according to package directions; drain. Lay the cooked noodles flat on waxed paper.

3. Cook the beef, onion and garlic in a medium skillet over medium-high heat, stirring occasionally until the meat is browned and crumbly; drain. Add the pasta sauce, bring to a boil over medium-high heat. Spread 2 cups of the sauce mixture in the prepared baking dish.

4. In a large bowl, blend the ricotta cheese and 1 cup of the mozzarella cheese. Spread about 3 tablespoons of the cheese mixture over each lasagna noodle.

5. Roll up the noodles tightly; place seam sides down over the sauce in the baking dish. Spoon the remaining sauce over the rolls; sprinkle with the Parmesan cheese. Bake 30 minutes or until the rolls are heated through and bubbly. Sprinkle with the remaining mozzarella cheese; let stand for 5 minutes before serving. Makes 6 servings.

Emily

1/4 cup unsweetened cocoa powder
1/4 cup boiling water
2 cups sugar
1/2 cup (1 stick) butter, softened
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
5 egg whites
2 (16-ounce each) cans chocolate frosting

1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

2. Combine the cocoa powder and boiling water in a small bowl and stir until the cocoa is dissolved.

3. In a large bowl, combine the sugar and butter. Beat with electric mixer until light and fluffy, 1 to 2 minutes. Add the cocoa mixture and beat 1 minute longer. Beat in the sour cream, vanilla and baking soda. Add the flour and salt; mix 1 minute more.

4. In a medium bowl, beat the egg whites until stiff peaks form, 2 to 3 minutes. Fold into the batter.

5. Spoon 1/2 the batter into each prepared cake pan. Bake 25 to 28 minutes or until a toothpick inserted into the middle comes out clean. Transfer to wire racks to cool. Cut each cake layer into 2 even layers for 4 total layers. Spread the frosting between the layers and over the top and side of the cooled cake. Makes 12 to 16 servings.

Emily

2 cloves garlic
1-1/2 cups flat-leaf parsley leaves, lightly packed
1/3 cup walnut pieces
1/3 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
1/3 cup olive oil
1 (1 pound) loaf Italian bread

1. Preheat the oven to 400 degrees F. Drop the garlic into a running food processor or blender and process until finely chopped. Add the parsley, walnuts, Parmesan cheese, basil and salt; process until the parsley and walnuts are finely chopped.

2. With the food processor or blender running, gradually add the oil. Process, scraping the side down occasionally, until the mixture is smooth.

3. With a serrated knife, cut the bread in half, horizontally. Spread the herb topping over the cut sides of the bread. Wrap each half loosely in aluminum foil.

4. Bake until the bread is heated through, 15 to 18 minutes. Unwrap the top of the bread and bake for 3 minutes longer. Cut each half into 2-inch slices. Serve warm. Makes 6 to 8 servings.

Emily

1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cups frozen peas and carrots
1 jar (16 ounce) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1 egg

1. Heat oven to 400 degrees F. Lightly spray 4 (10 ounce) ramekins with cooking spray. On a lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each ramekin, letting corners hang over sides.

2. In 10-inch skillet, melt butter over medium heat; add shallots.Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves;stir well.

3. Spoon mixture into pastry-lined ramekins. Fold corners over filling; pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.

4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in ramekins or remove to individual serving plates. Makes 4 servings.

Emily

1 pound beef stew meat, cut into 1-inch pieces
1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can pinto beans, rinsed and drained
1-1/2 cups water
1 (8 ounce) can pizza sauce
2 tablespoons medium pearl barley
1 tablespoon dried minced onion
2 teaspoons beef bouillon granules
1/4 teaspoon crushed red pepper flakes

1. Combine all the ingredients in a 3-quart slow cooker. Cover and cook on Low for 3-1/2 to 4-1/2 hours or until the meat is tender. Makes 6 servings.

Vegetable cooking spray
1 large eggplant, cut into 1/2-inch thick pieces
1 (10-3/4 ounce)can condensed cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
2 large tomatoes, cut into 1/2-inch slices
1 medium onion, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup Italian seasoned dry bread crumbs
1 tablespoon chopped fresh parsley, optional
1 tablespoon olive oil

1. Heat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Arrange the eggplant on the sheet in a single layer. Bake for 20 minutes or until the eggplant is tender, turning halfway through baking. Spray a 13x9x2-inch shallow baking dish with cooking spray.

2. Stir the soup, milk and cheese in a small bowl. Put 1/2 the eggplant, 1/2 of the tomatoes, 1/2 of the onion, 1/2 the basil and 1/2 the soup mixture in the prepared pan. Repeat the layers. Mix the bread crumbs and parsley with the oil in a small bowl. Sprinkle bread crumb mixture over the soup mixture.

3. Reduce the oven temperature to 400 degrees F. Bake for 25 minutes or until hot and topping is golden brown. Let stand for 10 minutes before serving. Makes 8 servings.

Emily

2/3 cup all purpose flour
1/3 cup rolled oats
3 tablespoons granulated sugar
1/2 cup butter, softened
4 large Granny Smith apples, peeled, cored and sliced
2 tablespoons firmly packed brown sugar
1 teaspoon cinnamon

1. Preheat oven to 425 degrees F. Grease a 2-quart baking dish.

2. In a large bowl, combine the flour, rolled oats, granulated sugar and butter until crumbly: set aside.

3. Layer the apple slices in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apple slices. Sprinkle the crumble mixture over the top.

4. Bake for 20 to 25 minutes or until the crumble topping is lightly browned.

Emily