Easy and Quick Recipes

Ingredients 8 bone-in chicken breast halves Salt and pepper 3 tablespoons olive oil 2 lemons 2 onions, chopped 4 cloves garlic, minced 1 cup green olives, pitted and halved 2 cups chicken stock or reduced-sodium broth 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper Directions Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. In two batches, sear chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer chicken to a plate. Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add remaining 1 tablespoon oil. Add onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce heat, and simmer for 10 minutes. Put chicken on top of vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crus...

Ingredients 1 1/4 cups long-grain brown rice 1/4 cup cornstarch 1 pound snow peas, trimmed and halved crosswise 4 garlic cloves, sliced 2 teaspoons fresh ginger, grated and peeled 3 tablespoons light-brown sugar 2 tablespoons soy sauce 1/2 teaspoon red-pepper flakes 2 large egg whites Coarse salt and ground pepper 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 2 tablespoons vegetable oil, such as safflower Directions Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture...

Ingredients Coarse salt and ground pepper 8 thin chicken cutlets (1 1/2 pounds total) 2 tablespoons Dijon mustard 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry 4 ounces Brie cheese, cut into 8 slices 1 cup orzo 2 plum tomatoes, cored and chopped 1/4 cup chopped fresh parsley 1 tablespoon butter 1 tablespoon fresh lemon juice Directions Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add ...

Ingredients FOR THE CAKES 2 cups sugar 1 1/3 cups all-purpose flour 1 cup unsweetened Dutch-process cocoa powder 2 teaspoons baking powder 2 teaspoons baking soda Salt 1 cup vegetable oil 2/3 cup warm water (about 100 degrees) 2 teaspoons pure vanilla extract 6 large eggs, room temperature, separated FOR ASSEMBLING Vegetable oil, cooking spray 6 cups chocolate ice cream (3 pints) FOR THE MERINGUE 12 large egg whites, room temperature 3 cups sugar Pinch of cream of tartar Directions Preheat oven to 350 degrees. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla. Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture. In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until ...

Ingredients 1 teaspoon extra-virgin olive oil 1 medium zucchini, grated on the large holes of a box grater 1 garlic clove, minced 1/2 teaspoon fresh thyme leaves Coarse salt and ground pepper 1/2 cup ricotta 1 tablespoon lemon zest 2 teaspoon lemon juice Directions In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

Ingredients 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix 1/4 cup water 1/4 cup vegetable oil 1 egg 2 cups Gold Medal® all-purpose flour 3 teaspoons baking powder 1 teaspoon table salt 1 bottle (12 oz) dark beer, chilled Vegetable oil for deep frying 1/2 teaspoon coarse sea salt Directions Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, 1/4 cup oil and the egg until well blended. Spread batter in pan. Bake 8-inch pan 38 to 40 minutes, 9-inch pan 34 to 37 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. In 5-quart Dutch oven or heavy saucepan, heat 2 to 3 inches oil to 350°F. In medium bowl, mix flour, baking powder, 1 teaspoon salt and the beer with whisk unt...

Ingredients Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tablespoons cold strong brewed coffee or water 1 egg Filling 1 package (8 oz) cream cheese, softened 1/4 cup sugar 1 container (8 oz) frozen whipped topping, thawed 1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped Topping 1/4 cup creamy peanut butter 1/4 cup milk 2 tablespoons sugar 3 oz bittersweet baking chocolate, melted 1 cup unsalted dry-roasted peanuts Directions Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base. In small microwavable bowl, beat peanut butter, milk and 2 ...

Ingredients 2 pouches Betty Crocker® sugar cookie mix 1 cup butter, softened 2 eggs 1 1/2 cups caramel sauce 1/4 cup Gold Medal® all-purpose flour 1 cup chocolate chips 3/4 cup chopped pecans Directions Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray; set aside. In large bowl, stir together 1 pouch of the cookie mix, 1/2 cup of the butter and 1 egg until a dough forms. Press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or just until set and light golden brown on edges. Remove from oven; cool. Meanwhile, in small bowl, stir together caramel sauce and flour; set aside. In same large bowl, stir together remaining pouch cookie mix, 1/2 cup butter and egg until a dough forms; set aside. Sprinkle chocolate chips and pecans over partially baked crust in pan. Drizzle caramel mixture evenly over top. Between 2 sheets of waxed paper, carefully roll out remaining dough with rolling pin into 13x9-inch rectangle. Peel off 1 sheet wa...

Ingredients 1/4 cup chocolate-hazelnut spread, such as Nutella 8 slices brioche, 1 inch thick (from a 10-ounce loaf) 3 firm-ripe bananas, thinly sliced 1/4 cup (1/2 stick) unsalted butter Directions Spread 1 tablespoon chocolate-hazelnut spread on 4 bread slices. Layer with bananas and top with remaining bread. In a grill pan or large skillet, melt 2 tablespoons butter over medium. Cook 2 sandwiches, pressing with a heavy skillet, until bread is golden and toasted and spread is melted, 3 to 5 minutes, flipping once. Repeat with remaining butter and sandwiches. Serve warm.

Ingredients 1 2/3 cups all-purpose flour, plus more for rolling 1 1/3 cups old-fashioned rolled oats, plus more for topping 1/4 cup plus 2 tablespoons light-brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks cold unsalted butter, cut into pieces 1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes) 2/3 cup cold buttermilk, plus more for brushing Raw turbinado sugar, for sprinkling Directions Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together. Turn out dough onto a lightly floured work surface. Pat d...

Ingredients 3 large eggs, preferably room temperature Coarse salt and ground pepper 1 tablespoon chopped scallions, and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro (optional) 1 tablespoon butter, plus more for serving 1/4 to 1/3 cup desired filling Directions Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using. Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet. Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat). Sprinkle with filling. Using spatula, loosen omelet from skillet ...

Ingredients 1 1/2 cups uncooked wild rice, rinsed and drained 1 can (14 oz) roasted garlic-seasoned chicken broth 1 cup water 1 teaspoon dried thyme leaves 2 tablespoons butter or margarine 6 boneless skinless chicken breast halves (about 2 lb) 1 package (8 oz) sliced fresh mushrooms (3 cups) 1 jar (7 oz) roasted red bell peppers, drained and chopped 1 jar (1 lb) Alfredo pasta sauce (2 cups) Directions In 2-quart saucepan, heat wild rice, broth and water to boiling over high heat. Reduce heat to low. Cover and simmer 45 to 60 minutes or until rice kernels are open and almost tender; drain if necessary. Stir in thyme. Spread rice in ungreased 13x9-inch glass baking dish. Heat oven to 350°F. In 12-inch skillet, heat butter over medium-high heat. Cook chicken in butter 8 to10 minutes, turning once, until brown. Place on cooked rice. Add mushrooms to skillet. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Stir in bell peppers and Alfredo sauce; pou...

Ingredients 4 boneless skinless chicken breasts (4 oz each) 1/2 cup Original Bisquick® mix 1/2 teaspoon garlic powder 1 egg 3 tablespoons vegetable oil 1 1/2 cups sliced fresh mushrooms 3 tablespoons Original Bisquick® mix 2 medium green onions, sliced (2 tablespoons) 1 cup milk 1 1/2 teaspoons soy sauce Directions Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In another shallow dish, beat egg. Dip chicken in egg, then coat with Bisquick mixture. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add chicken; cook about 3 minutes or until golden brown. Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is no longer pink in center. Remove to serving platter; cover to keep warm. In same skillet, heat remaining 1 tablespoon oil ...

Ingredients 1 egg 1/2 cup Progresso® plain panko crispy bread crumbs 1/2 cup finely shredded Cheddar cheese (2 oz) 1 package or jar (3 oz) cooked real bacon bits or pieces 1 package (14 oz) uncooked chicken tenders (not breaded) Chive and onion sour cream potato topper, if desired Directions Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper. Makes 4 servings

Ingredients 15 bamboo skewers (6 inch) 3 large boneless skinless chicken breasts (about 1 lb) 4 large green onions 1 package (2.1 oz) refrigerated fully cooked bacon (15 pieces) 1/2 cup barbecue sauce Directions Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise. Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or...

Ingredients 1 tablespoon cumin seeds 2 teaspoons coriander seeds 1 teaspoon whole black peppercorns 1/2 teaspoon ground cinnamon 2 tablespoons plus 1 teaspoon coarse salt 2 bone-in rib-eye steaks (each 2 pounds and 1 1/2 to 2 inches thick), room temperature 8 ounces fresh medium-to-large okra 8 ounces plum tomatoes (about 3), halved lengthwise 1 jalapeno chile 1 teaspoon safflower oil, plus more for brushing 1/4 cup chopped fresh mint leaves Directions Toast cumin, coriander, and peppercorns in a small skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice grinder or with a mortar and pestle, transfer to a bowl, and stir in cinnamon and salt. Season each steak with 2 tablespoons spice mixture; let stand 30 minutes. Meanwhile, toss okra, tomatoes, and chile with oil and 1 teaspoon spice mixture. Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill steaks until charred in places on bott...

Ingredients 2 pints cherry or grape tomatoes (12 ounces) 4 thyme sprigs 2 tablespoons extra-virgin olive oil 1 zucchini, sliced 1/4 inch thick (2 cups) 3 garlic cloves, halved Coarse salt 1 pound conchiglie 1 pound medium shrimp, peeled and deveined, tails left intact (optional) 1/3 cup heavy cream 1/8 teaspoon pimenton (Spanish Paprika ) 1/8 teaspoon red-pepper flakes Directions Preheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes. Add zucchini and garlic; toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through, 10 to 12 minutes. Bring a large pot of salted water to a boil. Cook conchiglie until al dente. Drain, reserving 1/2 cup cooking liquid. Meanwhile, season shrimp with salt. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking. Cook shrimp, stirring occasionally, until just opaque, about ...

Ingredients For Poaching 1 teaspoon Old Bay seasoning 1 lemon, halved 1 pound large shrimp (31 to 35), peeled For Serving 2 tablespoons champagne or white-wine vinegar 1 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil, divided 1/2 pound green beans, trimmed and cut into 1-inch pieces 2 cups corn kernels (from 3 ears) 2 medium zucchini, diced medium Salt and pepper Directions Poach shrimp: In a medium pot, combine 6 cups water, Old Bay, and lemon; bring to a boil. Add shrimp and simmer until opaque throughout, 2 to 3 minutes. Drain, discard lemon, and transfer shrimp to a bowl. To serve: Toss shrimp with vinegar, mustard, and 2 tablespoons oil. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add green beans and cook until bright green, 4 minutes. Add corn and zucchini; saute until crisp-tender, 5 minutes. Transfer to a platter. Top with shrimp mixture, season with salt and pepper, and serve warm. Serves: 4

Ingredients 2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum) 1/4 cup fresh basil leaves 1 tablespoon flat-leaf parsley 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 1 pound spaghetti or spaghettini Grated Parmesan cheese, for serving (optional) Directions Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend). Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese. Prep Time: 25 minutes Total Time: 25 minutes Serves: 6

Ingredients 1 1/4 pounds skin-on salmon fillet (no more than 1 inch thick; preferably tail end) 2 tablespoons Thai red-curry paste 2 tablespoons safflower oil Lime (for squeezing) Directions Slice salmon fillet into strips about 1 inch wide and 3 inches long. Stir together curry paste and safflower oil; coat salmon strips on all sides. Refrigerate until ready to grill (up to 8 hours). If using wooden skewers, soak 14 in cool water at least 30 minutes, then thread lengthwise through strips. Preheat grill to medium-high. Sear salmon, skin side down, until strips can be lifted with a spatula, about 1 minute. Flip, and cook until just opaque but before it flakes when pressed, 1 to 2 1/2 minutes. Serve on skewers with lime for squeezing. Prep Time: 10 minutes Total Time: 10 minutes Serves: 8

Ingredients 3/4 cup heavy cream 6 ounces bittersweet chocolate, chopped 3 large matzo crackers 1 pint mint-chip ice cream 1 pint chocolate ice cream 1/3 cup coarsely chopped natural almonds, toasted Directions In a small saucepan, bring cream to a boil over medium-high. Immediately remove from heat and add chocolate. Let sit 5 minutes, then whisk until chocolate is melted and smooth, 1 minute. Place 1 matzo cracker on a parchment-lined baking sheet. Spread 1/3 cup chocolate mixture evenly over matzo and freeze until set, 5 minutes. Working on sheet, arrange scoops of mint chip ice cream in an even layer on chocolate-covered matzo and top with another matzo, gently pressing to adhere. Spread 1/3 cup chocolate mixture on top and freeze until set, 5 minutes. Repeat process with chocolate ice cream, matzo, and chocolate mixture, and top with almonds. Freeze until set, 20 minutes (or up to 2 hours), then serve.

Ingredients FOR THE CAKE 3 tablespoons unsalted butter or nondairy margarine, plus more for pan 6 ounces bittersweet chocolate, chopped 6 large eggs, separated, at room temperature 1 cup granulated sugar 3 tablespoons instant espresso powder 1/4 teaspoon coarse salt 1 tablespoon vanilla extract FOR THE GLAZE 3 ounces bittersweet chocolate, chopped 1 1/2 tablespoons unsalted butter or nondairy margarine 2 teaspoons vanilla extract 1/3 cup heavy cream or plain soy milk 1/3 cup granulated sugar 1 tablespoon instant espresso powder 1/4 teaspoon coarse salt Directions Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and...

Ingredients Nonstick spray 3 large eggs, separated, plus 3 large yolks 2/3 cup sugar 1/2 teaspoon coarse salt 3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry 1 cup matzo meal 2 teaspoons finely grated lemon zest 1 tablespoon plum brandy, such as Slivovitz, or regular brandy 2 tablespoons honey 1/4 cup finely chopped pecans Directions Preheat oven to 350 degrees. Lightly coat an 8-inch springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar, and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest, and brandy. In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. T...

Ingredients 5 tablespoons unsalted butter, softened, plus more for pan 3/4 cup, plus 3 tablespoons sugar, plus more for dusting 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional) 1/4 cup milk 2 large eggs Directions Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes. Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon remov...

Ingredients FOR THE CAKE Vegetable oil, cooking spray 1 1/2 cups cake flour (not self-rising), sifted 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup plus 2 tablespoons granulated sugar 1/2 cup skim milk 1/3 cup canola oil 1 1/2 teaspoons pure vanilla extract Finely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice 4 large egg whites, room temperature 1 tablespoon confectioners' sugar FOR THE LEMON CURD 4 large egg yolks, lightly beaten Finely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice 1 1/3 cups granulated sugar 1/3 cup cornstarch Pinch of salt 1 teaspoon pure vanilla extract 1 1/3 cups blueberries, lightly crushed Directions Preheat oven to 350 degrees. Make the cake: Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, oil, vanilla, lemon...

Ingredients 1 1/2 cups brown sugar, firmly packed 2 cups quick oatmeal 1 (16 ounce) bag chocolate chips 3/4 cup caramel ice cream topping 1 1/4 cups margarine 2 cups flour, plus 3 tablespoons flour 1 teaspoon baking soda 1 teaspoon salt Directions Preheat oven to 350°. Cream brown sugar and margarine. Add dry ingredients reserving 3 Tbsp of flour and stir in the oatmeal. Press 1/2 of the mixture in the bottom of a greased 9 x 13 pan and bake for 10 minutes. Sprinkle chocolate chips over crust. Mix caramel topping with the reserved flour. Drizzle this over the chips. Sprinkle the top with the remaining crumb mixture. Bake for an additional 15 minutes.

Ingredients 2 Jello Instant Vanilla Pudding Mix (small packages) 3 cups milk 8 ounces non-dairy whipped topping 1 (16 ounce) box graham crackers (you will have some leftovers) 1 (15 ounce) container chocolate frosting Directions Mix together vanilla pudding mix and milk. Fold in whipped topping. Line 9 x 13 pan with one layer of graham crackers. Put half of the pudding mixture over the graham crackers. Place a second layer of graham crackers over the pudding mixture. Put the remaining pudding mixture over the graham crackers. Place a third layer of graham crackers over the pudding mixture. Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks). Spread frosting on the top of the last layer of graham crackers. Cover with plastic wrap and let set a couple hours or overnight in the refrigerator. Cut in squares.

Ingredients 1 (10 1/2 ounce) can French onion soup 1 cup uncooked long grain white rice (not instant) 4 pork chops (at least four bone-in) salt and pepper Directions Pre-heat oven to 350 degrees. Put approximately 1 cup of uncooked rice in the bottom of a casserole dish. Cover the rice with can of French Onion Soup (save the can!). Brown the pork chops in a large skillet and set aside. Fill the saved can with water and pour into the skillet that you just browned the pork chops. Scrape the fixins from the pan with the water and pour all into the casserole dish. Stir together all ingredients that are in dish and spread rice evenly out on the bottom. Place chops in single layer on top of rice mix. Bake in oven for 1/2 hour uncovered. Cover with foil and bake additional 1/2 hour.

Ingredients 1 1/4 cups long-grain white rice 1 bunch green onion, about 6 1 tablespoon olive oil 1 lb skinless salmon fillet, cut into 1-inch chunks fresh cracked pepper 1/4 cup teriyaki sauce Directions Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally. Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet. Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.