Chicken Quesadilla Pie

Chicken Quesadilla Pie

Serves 4| Hands-On Time: 15mins | Total Time: 40 mins



  1. Heat oven to 400° F. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the mixture into a shallow 2-quart casserole.
  2. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
  3. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 5 minutes more.
  4. Slice into wedges and serve with the salsa, avocado, and cilantro.



Cheese and Chicken Spaghetti Casserole


  • 8 ounces spaghetti, broken up
  • 3 tablespoons butter
  • 4 ounces sliced mushrooms
  • 1 clove garlic, finely minced
  • 3 cups shredded mild Cheddar cheese
  • 1 1/2 cups milk
  • 1 cup diced cooked chicken
  • 1 teaspoon Worcestershire sauce


Cook spaghetti in boiling salted water following package directions; drain and rinse well. In a large saucepan over medium-low heat; melt butter. Add mushrooms and cook until tender. Reduce heat to low. Add garlic and cheese and continue cooking until cheese is melted. Blend in milk. Add chicken Worcestershire sauce, and spaghetti. Mix to blend ingredients and turn into a baking dish. Bake at 350° for 30 to 40 minutes, or until hot and bubbly.
Serves 4.

Meat loaf

Yield: 6 serving

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Spinach, Feta, and Sun-Dried Tomato Omelet

Spinach, Feta, and Sun-Dried Tomato Omelet

Serves 1

Hands-On Time: 5 mins

Total Time: 10 mins



  1. In a medium bowl, beat the eggs with a pinch each of salt and pepper.
  2. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling. Transfer to a plate and serve with the bread.

Hard-Boiled Egg Dippers

Hard-Boiled Egg Dippers

Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4 servings


4 thin pretzel OR crisp bread sticks
1/4 cup refrigerated ranch OR dill dip
  Toppers Bacon bits, finely chopped carrots, finely chopped cucumber


Step 1 Cut a small x in the larger end of each egg; insert a thin bread or pretzel stick, being careful not to split the egg.
Step 2 Serve the egg pops with your choice of dip and favorite toppers.












Classic Cooked Eggnog

Classic Cooked Eggnog
Prep Time:  10 minutes
Cook Time:  15 minutes
Servings:  12 servings


1/4 cup sugar
1/4 tsp. salt
4 cups milk, DIVIDED
1 tsp. vanilla


Step 1 BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk.
Step 2 COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.
Step 3 STIR IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, several hours or overnight.












Free-Form Strawberry Cheesecake

Free-Form Strawberry Cheesecake

  • Yield: Makes 6 servings
  • Prep time:20 Minutes


  • 2 cups fresh strawberries, sliced
  • 4 tablespoons powdered sugar, divided
  • 1 1/2 cups ready-to-eat cheesecake filling
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 6 crisp gourmet cookies, crumbled
  • Garnishes: crisp gourmet cookies, lime slices


1. Stir together strawberries and 2 Tbsp. powdered sugar.

2. Stir together cheesecake filling, lime zest, lime juice, and remaining 2 Tbsp. powdered sugar.

3. Spoon cheesecake mixture into 6 (6-oz.) glasses or ramekins. Sprinkle with crumbled cookies. Top with strawberries. Garnish, if desired. Serve immediately.

Note: For testing purposes only, we used Philadelphia Ready-To-Eat Cheesecake Filling and Biscoff cookies