Marvelous Recipes

These soft, chewy cookies full of chocolate chunks are easy-to-make and delightful to eat. They also make wonderful gifts for friends and family alike!

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1-1/4 cups chocolate chunks

1. Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets.

2. In a large bowl, combine the butter and both sugars; beat with an electric mixer at medium speed until creamy. Beat in egg and vanilla extract; set aside.

3. Sift the flour, baking powder and baking soda into a small bowl. Add the flour mixture to the butter mixture, beating continuously. Stir in the rolled oats and chocolate chunks.

4. Spoon the dough by tablespoonfuls about 2-inches apart onto prepared baking sheets. Bake 8 to 10 minutes or until lightly browned. Let cool on pans for 1 minute; transfer to wire racks to cool completely. Repeat with any remaining dough. Makes 16 cookies.

Emily

Crispy rice cereal, Parmesan cheese and ranch dressing mix give this chicken recipe a tasty crunch. You will love how quick-and-easy it is to prepare!

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 (1 ounce) envelope ranch salad dressing mix
2 egg whites
8 skinless, boneless chicken thighs*

1. Preheat oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. In a large bowl, combine the rice cereal, Parmesan cheese and ranch dressing mix.

2. Beat egg whites in a medium bowl; dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

3. Arrange the coated chicken pieces on the prepared baking sheet; bake for 20 to 25 minutes or until golden brown and juices run clear when chicken is pierced with a knife. Makes 4 servings.

*You may substitute 4 boneless, skinless chicken breasts halves, if desired.

Emily

A simple, easy-to-make, hunger satisfying dish that’s perfect for those nights when you are short on time but want to serve your family a great tasting dinner.

1 pound hot or mild Italian pork sausage, cut into 1-inch pieces
1/2 pound lean ground beef
1/4 cup chopped onion
1 (6 ounce) bag baby spinach leaves, washed
1 (10-3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1 (15 ounce) can white kidney beans, rinsed and drained
1 cup herb seasoned stuffing mix
1/2 cup crumbled blue cheese or shredded Cheddar cheese

1. In a 12-inch oven-safe skillet, cook the sausage, beef and onion until well browned, stirring frequently to separate meats; pour off any fat. Add the spinach and cook until the spinach wilts.

2. Stir in the soup, milk and beans; sprinkle stuffing and cheese around the edge of the skillet. To protect the skillet handle, cover it with aluminum foil.

3. Bake at 350 degrees F for 30 minutes or until hot and bubbly. Makes 6 servings.

Emily

If your family is like mine, pasta of any kind is always welcome at the dinner table. This creamy, cheesy, easy-to-make recipe is no exception!

1 (10-3/4 ounces) can condensed cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon black pepper
3 cups rotini pasta, cooked and drained

1. In a 1-1/2-quart casserole, combine the soup, cheeses, milk and pepper; stir in the cooked pasta.

2. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 4 servings.

Emily

This rich and delicious, easy-to-make, dip is sure to be a winner at your next game-time or holiday get together!

2 (8 ounces each) packages cream cheese, cubed
1 (12 ounce) can evaporated milk
8 ounces Gouda cheese, shredded
1 cup shredded cheddar cheese
2 tablespoons chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
2 cups diced fully cooked ham
Tortilla chips or fresh vegetables

1. Combine the first 6 ingredients in a 3-quart slow cooker. Cover and cook on Low for 40 minutes.

2. Stir in the ham; cover and cook an additional 20 minutes or until heated through. Serve warm with tortilla chips or fresh vegetables. Makes 7 cups.

Emily

This delicious easy-to-make manicotti recipe from Betty Crocker is a great make-ahead dinner idea. Keep one handy in your freezer for one of those hectic days when you are short on time and energy!

1 (26 ounce) jar chunky-style tomato pasta sauce
2 (9 ounce each) boxes frozen spinach, thawed & well drained
1 (12 ounce) container small curd cottage cheese
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crumbled
1/4 teaspoon pepper
1 (8 ounce) package manicotti shells (14 shells)
1/4 cup water
1 (8 ounce) package shredded mozzarella cheese

1. Heat oven to 350 degrees F. In an ungreased 13×9-inch baking dish, spread about 1/3 of the pasta sauce.

2. Stir together the spinach, cottage cheese, Parmesan cheese oregano and pepper. Fill the uncooked manicotti shells with the spinach mixture; place on sauce in baking dish.

3. In a medium bowl, stir together the remaining pasta sauce and water; pour evenly over the shells, covering completely. Cover and bake for 1 hour.

4. Sprinkle with the mozzarella cheese; cover and bake 15 to 20 minutes longer or until the shells are tender.

Note: You can assemble this recipe, cover and refrigerate for 24 hours before cooking; then bake as directed. Or cover tightly, label and freeze for up to 1 month; bake for about 2 hours.

Emily

I put this together for dinner last night using what I had available in my freezer and pantry. It was really good and required only a little of my time to prepare.

2 (10.5 ounce) cans condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1 cup instant rice
1/2 cup chopped onion
1 (6.5 ounce) can mushroom stems & pieces, drained
1 teaspoon curry powder
4 large chicken breast halves

1. In a 5-quart crock-pot or slow cooker, stir together the soups, rice, onion, mushrooms and curry powder. Place the chicken breasts on top.

2. Cover and cook on High for 3 hours or on Low for 4 to 5 hours. Makes 4 servings.

Emily

These incredibly rich decadent chocolate cookie bars are so simple and easy-to-make! My family enjoys these chocolaty bars with a tall glass of cold milk. But, of course, you all know that I prefer a hot cup of coffee with mine!

1 (14 0z.) can sweetened condensed milk
1 egg, slightly beaten
1 (18.25 oz.) box yellow cake mix
1 cup chopped walnuts or pecans
1 (12 oz.) package semisweet chocolate chips
1/2 of an 8 ounce package Heath Bits ‘O Brickle

1. In a large mixer bowl, stir together the sweetened condensed milk and egg until well blended. Stir in the cake mix (dry) and chopped nuts; spread mixture in bottom of a well greased 9×13-inch baking pan. Sprinkle with the chocolate chips and Bits ‘O Brickle.

2. Bake at 350 degree F. for 25 to 30 minutes. Cool before cutting. Makes 24 cookie bars.

Emily