Guacamole

By: Melody Harrell

Ingredients:
2 avocados, pitted, peeled, and lightly mashed
1/4 cup chunky salsa (medium), Pace®
2 tablespoons light sour cream
1 tablespoon jalapeño juice (from jar of pickled jalapeñnos)
1/4 teaspoon salt
1/4 teaspoon ground cumin
tortilla chips

Directions:
In a medium bowl, combine avocados, salsa, sour cream, jalapeño juice, salt, and cumin. Gently stir until mixture is well combined but still slightly chunky. Serve immediately with tortilla chips.

Spicy Red Beans and Rice

ByL Melody Harrell

Ingredients:
1 (16-ounce) package smoked andouille sausage, halved lengthwise and sliced 1/4 inch thick
2 (15.5-ounce) cans red beans, rinsed and drained
1 (10-ounce) package frozen seasoning blend, McKenzie's®
1 cup chicken broth
2 bay leaves
1 teaspoon minced garlic
2 (8.8-ounce) pouches ready-to-serve long-grain rice, Uncle Ben's®
1/4 teaspoon Cajun seasoning, Tony Chachere's®

Directions:
Heat a large heavy-bottomed pot over medium-high heat. Add sausage, and cook for 6 to 8 minutes, or until browned. Add beans, seasoning blend, broth, bay leaves, and garlic; cook over medium-low heat, stirring occasionally, for 5 to 10 minutes, or until heated through. Remove and discard bay leaves.

Heat rice according to package directions for 2 pouches. In serving bowl, stir together warm rice and Cajun seasoning. Serve bean mixture over rice. Serve with toasty garlic bread.

Orange Balsamic Glazed Salmon

By: Melody Harrell

Ingredients:
2 tablespoons orange juice concentrate, Minute Maid®
1 tablespoon ginger preserves, Robertson's®
1 tablespoon balsamic vinegar
4 salmon fillets, 1inch thick, bones removed, rinsed and patted dry
1 tablespoon plus 1 teaspoon salt-free citrus herb seasoning, Spice Islands®
1 orange, sliced

Directions:
Preheat broiler. Line a baking sheet with foil and set aside. In small saucepan, over medium-high heat, combine orange juice concentrate, ginger preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.

Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Place fillets on prepared baking sheet. Broil, skin side down, for 2 minutes. Turn and broil, skin side up, for 2 minutes. Return to skin side down and spoon glaze over each fillet. Top each with an orange slice and broil for 1 minute. Serve immediately.

Cucumber Tomato Salad

By: Melody Harrell

Ingredients:
1 cucumber, cut in half lengthwise and into 1/4-inch-thick slices
3 large tomatoes, cut into 6 wedges each
3/4 cup Greek vinaigrette (with feta and oregano), Kraft®

Directions:
In a large bowl, combine cucumber and tomato. Pour dressing over the top,tossing gently to combine. Serve immediately.

Burrito Casserole

By: Melody Harrell

Ingredients:
1 (32-ounce) package beef and bean burritos, El Monterey®
1 (14-ounce) can mild enchilada sauce
1 1/2 cups shredded Cheddar cheese, Sargento®
1 (2.25-ounce) can sliced black olives, drained
1 1/2 cups diced tomato
4 cups shredded iceberg lettuce (about 1/2 head)

Directions:
Line burritos in a single layer in a 13x9-inch microwave-safe dish. Microwave burritos on High, for 6 to 8 minutes, or until heated through.

Pour enchilada sauce over the burritos. Sprinkle cheese over enchilada sauce. Microwave burritos for 1 to 2 minutes, or until cheese is melted. Spread olives, tomato, and lettuce evenly over burritos. Serve immediately.

Cheesy Creole Pasta

By: Melody Harrell

Ingredients:
8 cups water
1 (12-ounce) package shells and cheese, Kraft®
1 pound smoked sausage, sliced 1/2 inch thick, Hillshire Farm®
1 cup frozen onion, bell pepper, and red bell pepper seasoning blend
1 (10-ounce) can tomatoes with green chilies
1 teaspoon Creole seasoning

Directions:
In a large heavy-bottomed pot, bring water to a boil. Add pasta, and cook according to package directions. Drain pasta, and combine with included cheese sauce.

In a large skillet, cook sausage and seasoning blend over medium-high heat for 5 to 7 minutes, or until sausage is browned and crumbly. Add tomatoes and their juices to skillet, stirring to combine. Remove pan from heat.

In a large bowl, combine pasta, sausage mixture, and Creole seasoning, stirring well to combine. Serve immediately.

Artichoke Chicken Bake

By: Melody Harrell

Ingredients:
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 cup chicken broth
1 (14-ounce) can quartered artichoke hearts, drained, Reese®
1 (3-ounce) package real bacon pieces, Oscar Mayer®
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, softened
1 (6-ounce) bag fresh baby spinach

Directions:
In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.

In a large skillet, heat olive oil over medium heat. Add chicken, and cook for 3 to 4 minutes per side, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through. Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.

Arrange spinach on a platter. Spoon chicken and sauce over spinach. Serve immediately.

Chicken Parmigiana

By: Melody Harrell

Ingredients:
1 (20-ounce) package frozen breaded chicken tenders
1/3 cup butter, melted
1 (13.5-ounce) jar marinara sauce
2 teaspoons minced garlic
1 teaspoon dried Italian seasoning
1 cup shredded Parmesan cheese

Directions:
Line a rimmed baking sheet with aluminum foil. Brush chicken tenders evenly with Country Crock. Bake chicken in prepared pan according to package directions. Set oven temperature to 400°.

In a medium bowl, combine marinara sauce, garlic, and Italian seasoning.

Place baked chicken in 13x9-inch baking dish; pour marinara sauce mixture over chicken. Top with cheese. Bake for 15 minutes, or until cheese melts.

Triple Decker Grilled Cheese

By: Melody Harrell

Ingredients:
4 teaspoons butter
3 buttermilk bread slices
2 sharp Cheddar cheese slices
6 cooked bacon slices
6 (1/4-inch-thick) tomato slices
2 Swiss cheese slices

Directions:

Heat a medium nonstick skillet over medium heat.

Spread 1 teaspoon Country Crock® on both sides of 1 bread slice. Cook in skillet for 2 to 3 minutes per side, or until lightly golden. Remove from skillet.

Spread 1 teaspoon Country Crock evenly on 1 side of remaining 2 bread slices. Place 1 of remaining bread slices, buttered-side down, in pan. Layer 1 Cheddar cheese slice, 3 bacon slices, and 3 tomato slices on top of bread. Cook for 3 to 4 minutes, or until golden brown and cheese melts. Top with remaining Cheddar cheese slice and cooked bread slice. Invert, and cook for 1 to 2 minutes, or until cheese is soft. Remove from skillet, and keep warm. Place remaining bread slice, buttered-side down, in skillet. Top with 1 Swiss cheese slice, 3 bacon slices, 3 tomato slices, and remaining Swiss cheese slice. Loosely cover skillet with foil, and cook for 3 to 4 minutes, or until cheese melts. Top with prepared sandwich. Cook, loosely covered, for 1 to 2 minutes. Remove from skillet. Slice diagonally.

Two-Layer Pumpkin Pie

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 4 hours

*Holiday Favorite

Ingredients:

• 4 oz. Cream Cheese (softened)
• 1 tbl. Milk
• 1 c. Milk
• 1 tbl. Sugar
• 1 1/2 c. Cool Whip
• 1 (6 oz) Graham Cracker Crust
• 1 can (16 oz) Pumpkin
• 2 boxes (4 servings) JELL-O Vanilla Pudding/Pie Filling
• 1/4 tsp. Ground Cinnamon
• 1/8 tsp. Ground Ginger

Directions:

1. Beat cream cheese, 1 tbl. milk, and sugar together in large bowl.
2. Stir in whipped topping.
3. Spread on bottom of crust.
4. Pour 1 cup milk into bowl, add pumpkin, JELL-O, and spices.
5. Beat until well blended.
6. Spread over cream cheese layer.
7. Refrigerate for 4 hours.
8. Serve.

Pumpkin Cheesecake

By: Melody Harrell (adapted from The Cheesecake Factory)
Prep Time: 15 minutes
Cook Time: 60-70 minutes

*Eric's Favorite
**Holiday Favorite

Ingredients:

• 3 8-oz pkgs. Softened Cream Cheese
• 1 tsp. Vanilla
• 1 c. Canned Pumpkin
• 3 Eggs
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/4 tsp. Allspice
• Whipped Cream
• 2 9" (10") Pie Crusts

Directions:

1. Preheat oven to 350 degrees.
2. In large bowl, combine cream cheese, 1 c. sugar, & vanilla; mix with electric mixer.
3. Add pumpkin, eggs, cinnamon, nutmeg, & allspice; continue to beat until smooth.
4. Pour filling into pie crusts.
5. Bake 60-70 minutes.
6. Allow to cool completely.
7. Top with whipped cream; refrigerate.

Chocolate Caramel Pecan Pie

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 2 1/2 hours

*Holiday Favorite

Ingredients:

• 25 Kraft Caramels (or 1 bag)
• 2 tbl. Milk
• 1 c. Chopped Pecans (toasted)
• 1 Graham Cracker Crust (6 oz)
• 1 pkg. (12 oz) Chocolate Chips (semi-sweet)
• 1 container French Vanilla Cool Whip

Directions:

1. Melt caramels (unwrap each caramel and put in bowl, add milk, microwave for 3 minutes - stirring after each minute until completely melted).
2. Stir in pecans.
3. Pour into crust.
4. Melt chocolate (pour all chocolate chips into bowl and microwave for 2 minutes - stirring after each minute until completely melted).
5. Add 2 cups cool whip and whisk together.
6. Spread over caramel layer.
7. Refrigerate 2 hours (let stand 15 minutes before serving).
8. Top with remaining cool whip and serve.

Angel Lush with Pineapple

By: Tricia Strong / Melody Harrell
Prep Time: 20 minutes

Ingredients:

• 1 pkg. JELL-O Vanilla Instant Pudding/Pie Filling
• 1 can Crushed Pineapple (undrained)
• 1 c. Cool Whip
• 1 pkg. Prepared Round Angel Food Cake
• Strawberries

Directions:

1. Mix dry pudding mix and pineapple (with juice) in a medium bowl.
2. Stir in cool whip.
3. Cut cake horizontally into 3 layers.
4. Place bottom cake layer bottom-side up on serving plate.
5. Spread one layer of pudding mix on top.
6. Repeat with 2 remaining layers of cake.
7. Top with sliced strawberries.
8. Refrigerate 1 hour before serving.

Cranberry Relish

By: Tricia Strong
Prep Time: 10-15 minutes
Cook Time: 15 minutes

*Holiday Favorite

Ingredients:

• 1 1/2 cups chopped peeled Granny Smith apple
• 1 cup packed brown sugar
• 1/2 cup white grape juice
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 (12-ounce) package fresh cranberries

Directions:

1. Combine all ingredients in a medium saucepan.
2. Bring to a boil.
3. Reduce heat and simmer until thick (about 15 minutes), stirring occasionally.
4. Cool completely.

Sweet Potato Casserole

By: Tricia Strong
Prep Time: 20 minutes
Cook Time: 35-40 minutes

*Holiday Favorite

Ingredients:

• 1 (40 ounce) can cut sweet potatoes, undrained
• 1 cup white sugar
• 2 eggs
• 1/3 cup butter
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup butter, melted
• Miniature marshmallows

Directions:

1. Preheat oven to 350 degrees.
2. Butter a 2 quart baking dish.
3. Place the sweet potatoes and their liquid in a medium saucepan, and bring to a boil.
4. Cook 15 minutes, or until tender.
5. Remove from heat, drain, and mash.
6. In a medium bowl, mix the mashed sweet potatoes, white sugar, eggs, 1/3 cup butter, milk, and vanilla extract.
7. Spread evenly into the prepared baking dish.
8. In a separate bowl, mix the brown sugar, chopped pecans, flour, and 1/3 cup melted butter.
9. Sprinkle over the sweet potato mixture.
10. Bake 35 minutes in the preheated oven, or until a knife inserted near the center comes out clean.
11. Cover with marshmallows and broil for 2-3 minutes (watch carefully).

Thanksgiving Dressing

By: Tricia Strong
Prep Time: 25 minutes
Cook Time: 30-45 minutes

*Holiday Favorite

Ingredients:

• 1 large and 1 small bag of dressing mix
• 1 bag cranberries (optional)
• 1 cup chopped onion
• 1 cup chopped celery
• ½ cup grated carrots
• 4 eggs

Directions:

1. Preheat oven to 350 degrees.
2. Cook the onions, celery, and carrots prior to mixing with the dressing mix.
3. Simmer until tender (15-20 min).
4. Let cool then add eggs after beating well.
5. Add this mixture to the dressing and put in baking dish.
6. Pour in enough chicken broth to make the desired consistency.
7. Cook for 30-45 minutes.

Black Bean & Cheese Burritos

By: Melody Harrell
Prep Time: 10 minutes
Cook Time: 1 minute

*Make-Ahead Meal

Ingredients:

• 1 Can Seasoned Black Beans (drained)
• 1 Jar Sliced (or diced)
• Jalepenos
• 1 Bag Mexican Blend Shredded Cheese
• 1 Bag Flour Tortillas
  

Optional Toppings:

• Sour Cream
• Salsa
• Guacamole

Directions:

1. Put tortillas on a plate and microwave for 30 seconds (or until moist).
2. Lay tortilla on flat surface, add 2-3 spoonfuls of black beans, sprinkle handful of cheese on top, and add jalepenos (use discretion).
3. Fold burrito: move all ingredients towards you, roll from front to back, folding in the sides as you go.
4. Microwave for 1 minute.

Homemade Lasagna

By: Melody Harrell (adapted from the Food Network Show "The Neely's")
Prep Time: 30 minutes
Cook Time: 40 minutes

*Make-Ahead Meal

Ingredients:

• 1 tbl. Olive Oil
• 1 lb. Ground Turkey
• 1 lb. Italian Sausage
• 1 Onion (chopped)
• 1 Garlic Clove (minced)
• 1 can (14.5 oz) Stewed Tomatoes (chopped)
• 1 jar (8 oz) Tomato Sauce
• 1 can (6 oz) Tomato Paste
• 1 box Lasagna Noodles
• 2 Eggs
• 2 c. Cottage Cheese
• 1/2 c. Grated Parmesan Cheese
• 2 tsp. Fresh Parsley (chopped)
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Italian Seasoning
• 1 bag (8 oz) Shredded Mozzarella Cheese (or Italian Cheese Blend)
• 1 bag Shredded Cheddar Cheese

*Tomato mixture can be substituted with homemade tomato sauce

Directions:

1. Preheat oven to 375 degrees.
2. Lightly oil bottom of 9" x 13" baking dish.
3. Cook lasagna noodles; set aside.
4. Oil skillet, saute meat, onion, & garlic over medium-high heat; drain fat.
5. Add all tomato ingredients; cover & simmer for 15 minutes.
6. Whisk together eggs, cottage cheese, 1/2 c. parmesan cheese, parsley, salt, pepper, & italian seasonings.
7. Layer into baking dish as follows: meat sauce; noodles (overlapping), egg mixture, mozzarella cheese, & cheddar cheese.
8. Repeat 2-3 more layers.
9. Sprinkle remaining parmesan cheese over top.
10. Cover and bake for 35-40 minutes.
11. Cool, slice, & serve.

Homemade Macaroni and Cheese

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 35 minutes

*Chris' Favorite

Ingredients:

• 3 c. Elbow Macaroni
• 4 Eggs (well-beaten)
• 3 c. Extra Sharp Cheddar Cheese (divided)
• 3 tbl. Butter
• 1 can Cheddar Cheese Soup
• 1 Small Carton Cottage Cheese
• Paprika
• Milk

Directions:

1. Preheat oven to 350 degrees.
2. Cook Noodles; drain; return to pot.
3. Add butter while still hot.
4. Add eggs, soup, cottage cheese, & 2 cups cheddar cheese; mix thoroughly.
5. Pour into well-greased 9" 13" baking dish.
6. Add enough milk where you can see around the edges.
7. Top with remaining cup of cheddar cheese; sprinkle paprika.
8. Bake for 35 minutes.
9. Cool and serve.

Mexican Lasagna

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 45 minutes

*Make-Ahead Meal
**Harrell Family Favorite

Ingredients:

• 1 lb. Ground Turkey
• 1 can Seasoned Black Beans (drained)
• 1 pkg. Taco Seasoning
• 1 jar Salsa
• 1 pkg. Mexican Cheese Blend
• Flour Tortillas
• Pico de Gallo (optional)

Directions:

1. Preheat oven to 375 degrees.
2. Grease 9" x 13" baking dish.
3. In skillet, brown meat; drain fat.
4. Add black beans, taco seasoning, & salsa.
5. Layer flour tortillas in bottom of greased dish.
6. Add layer of meat mixture on top of tortillas.
7. Add layer of cheese on top of meat.
8. Repeat 2-3 more layers (depending on preference).
9. Cover; Bake 35 minutes.
10. Remove from oven; allow 10 minutes to cool.
11. Top with pico de gallo.
12. Slice & serve.

Spicy Romano Chicken Pasta

By: Melody Harrell (adapted from Johnny Carino's Country Italian Restaurant)
Prep time/Cook time: 45 minutes

*Melody's Favorite

Ingredients:

• 2 tbl. Butter
• 2 Boneless, Skinless Chicken Breasts (cooked/thinly sliced)
• 1/2 c. Sliced Mushrooms
• 1/4 c. Diced Green Onions
• 1/8 c. Sliced Sundried Tomatoes
• Alfredo Sauce (homemade or store bought)
• 1/4 c. Grated Romano Cheese
• 1 can Artichoke Hearts (drained & chopped)
• Cayenne Pepper (to taste)
• 1 Box Farfalle (Bowtie) Pasta

Directions:

1. Cook pasta and set aside.
2. In a skillet, melt butter; saute chicken, mushrooms, green onions, & sundried tomatoes until hot.
3. Add alfredo sauce & romano cheese to skillet; simmer.
4. Add artichokes & cayenne pepper; Simmer.
5. Pour over pasta.
6. Serve.

Cajun Turkey Burgers with Spicy Scallion Ranch Dressing

By: Melody Harrell (adapted from Sandra Lee's Semi-Homemade)
Prep Time: 10 minutes
Cook Time: 10-15 minutes

*Harrell Family Favorite

Ingredients:
1 1/4 lbs. Ground Turkey
1 c. Frozen Chopped Onions and Bell Peppers (thawed)
1/4 c. Bacon Pieces (optional)
2 tsp. Cajun Seasoning
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Hot Sauce

For Ranch Dressing:
1/2 c. Ranch Dressing
1 Scallion (Green Onion) (chopped)
1 tsp. Hot Sauce

4 Kaiser Rolls (split)
Lettuce (optional)
Tomato (optional)
Onion (optional)

Directions:
Place grill pan on high heat for 2-3 minutes or until very hot.
In large bowl, combine meat, onions & bell peppers, bacon, cajun seasoning, salt, black pepper, and 1/2 tsp. hot sauce; mix well by hand.
Place patties on hot grill pan; cook over medium-high heat for 5-7 minutes per side (or until cooked through).
Make dressing by combining all ingredients and blending well.
Serve patties with spicy scallion ranch dressing on split kaiser rolls.
Top with lettuce, tomato, & onion (optional).

Black Bean Soup

By: Melody Harrell (adapted from Panera Bread)
Prep Time/Cook Time: 30-40 minutes
*Make-Ahead Meal

Ingredients:
1 White Onion (finely chopped)
2 Garlic Cloves (minced)
2 Celery Ribs (finely chopped)
1/4 Large Red Bell Pepper (finely chopped)
2 Small Chicken Bouillon Cubes
1-1 1/2 c. Boiling Water
2 cans (15 oz. ea.) Black Beans (undrained)
1/2 tsp. Salt
1/2 tsp. Cumin
1/2 Lemon (juice only)
1 1/2 tbl. Cornstarch

Directions:
In a large pot, combine first 6 ingredients.
Simmer 10 minutes.
Add half a can of beans, salt, & cumin.
Cook 5 minutes.
Puree soup.
Add remainder of black beans to soup mixture.
Combine cornstarch with 1 1/2 tbl. boiling water.
Add lemon to cornstarch mixture; add to soup.
Cook until thickened. Serve.

Taco Soup

By: Harmony Vuycankiat
Prep Time: 10 minutes
Cook Time: 4 hours

Ingredients:

• 1 lb. Ground Turkey
• 1 can Corn (drained)
• 2 cans Diced Tomatoes (undrained)
• 1 can White Kidney Beans
• 1 jar Black Bean & Corn Salsa
• 2 1/2 - 3 c. Water
• Garlic Powder (to taste)
• 1 pkg. Taco Seasoning
• 1 pkg. Ranch Dressing Seasoning

Directions:

1. Brown meat; drain.
2. Add all ingredients to crock pot and cook on low for 4 hours.

Broccoli Cheddar Soup

By: Melody Harrell (adapted from Panera Bread)
Cook Time: 45 minutes
*Make-Ahead Meal

Ingredients:

• 1 tbl. Melted Butter
• 1/2 Medium White Onion (chopped)
• 1/4 c. Melted Butter
• 1/4 c. Flour
• 2 c. Half & Half
• 2 c. Chicken Stock
• 1/2 lb. Broccoli Florets
• 1 c. Julienned Carrots
• Salt & Pepper (to taste)
• 1/4 tsp. Nutmeg
• 8 oz Grated Sharp Cheddar Cheese

Directions:

1. Saute onion & butter; set aside.
2. Cook melted butter & flour using a whisk over medium heat for 3-5 minutes; stir constantly.
3. Add half & half and chicken stock; whisking all the time.
4. Simmer 20 minutes.
5. Add broccoli, carrots, & onion to mixture.
6. Cook over low heat for 20-25 minutes.
7. Add salt & pepper (soup should be thickening by now).
8. Pour in batches into blender (or insert an immersion blender into pot) and puree.
9. Return to pot over low heat; add grated cheese.
10. Stir until well blended.
11. Stir in nutmeg.
12. Serve.

Ginger Apple Salad

By: Tricia Strong
Prep Time: 10 minutes
*Strong Family Favorite

Ingredients:

• 4 Apples, cored and chopped
• 1 c. Chopped Walnuts
• 1 1/2 tbl. Grated Ginger Root
• 4 tbl. Honey
• 1 c. Chopped Celery
• 2/3 c. Orange Juice
• 1 c. Raisins

Directions:

1. Combine above ingredients and chill.
2. Serve on lettuce leaves garnished with slices of orange and mint leaves.

Greek Pasta Salad

By: Tricia Strong
Prep Time: 20 minutes
Ingredients:

Salad:

• 3 cups uncooked farfalle pasta
• 1 (8-ounce) tuna steak (about 3/4 inch thick)
• 1/8 teaspoon salt
• 1 1/2 cups sliced peeled cucumber
• 3/4 cup (3 ounces) crumbled feta cheese with peppercorns
• 1/4 cup coarsely chopped red onion
• 1/4 cup sliced kalamata olives
• 1/4 teaspoon freshly ground black pepper
• 12 cherry tomatoes, halved

Dressing:

• 1/4 cup fresh lemon juice
• 2 teaspoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt

Directions:

1. To prepare salad, cook pasta according to package directions, omitting salt and fat.
2. Drain and rinse under cold water.
3. Drain; place in a large bowl.
4. Heat a large grill pan coated with cooking spray over high heat.
5. Sprinkle tuna with 1/8 teaspoon salt.
6. Add tuna; cook 5 minutes on each side.
7. Remove from pan; cool slightly.
8. Cut tuna into 1-inch pieces.
9. Add tuna, cucumber, and next 5 ingredients to pasta.
10. To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk.
11. Drizzle over salad, and toss gently to coat.

Fried Chicken Salad

By: Melody Harrell
Prep Time: 10-15 minutes

Ingredients:

• 1 Bag of Popcorn Chicken


• Romaine Lettuce


• Tomatoes


• Cucumber


• Hard Boiled Eggs


• Red Onion


• Red Bell Pepper


• Green Bell Pepper


• Shredded Cheddar Cheese


• Ranch Dressing


• Croutons (optional)

* You can also substitute buffalo popcorn chicken as well

Directions:

1. Cook popcorn chicken according to package directions; set aside to cool.


2. Prepare salad: Layer greens, cucumber, peppers, tomatoes, eggs, onion, cheese, croutons.


3. Add chicken right before serving.


4. Add ranch dressing.


5. Serve.

Southwestern Ranch Veggie Dip

By: Tricia Strong
Prep Time: 15 minutes

Ingredients:

• 16 oz. light sour cream
• 2 cups mayo or light mayo (not fat free)
• 1/2 tsp. ground red Chipotle pepper (or use 1 tsp. regular chile powder and pinch of cayenne)
• 1 tsp. ground cumin
• 2 tsp. taco seasoning
• 1 pkg. ranch dressing mix

Directions:

1. Combine all ingredients in food processor.
2. Chill for a few hours before serving.
3. Serve with fresh vegetables.

Buffalo Chicken Dip

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 15 minutes

*Football Season Favorite
**Harrell Family Favorite

Ingredients:

• 2 10-oz cans Chunk Chicken (drained)
• 2 8-oz pkgs. Cream Cheese (softened)
• 1 c. Ranch Dressing
• 3/4 c. Buffalo Sauce (or Hot Sauce)
• 1 1/2 c. Shredded Cheddar Cheese

Directions:

1. Preheat oven to 350 degrees.
2. Heat chicken and buffalo sauce in saucepan over medium heat until heated through.
3. Stir in cream cheese and ranch dressing; cook until well blended.
4. Mix in half of the cheddar cheese and transfer to a baking dish.
5. Sprinkle remaining cheese on top.
6. Cover and bake for 15 minutes (or until heated through).
7. Serve with tortilla chips or crackers.

Hot Spinach-Artichoke Dip

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 25 minutes

*All Family Favorite

Ingredients:

• 2 jars (6.5 oz) Marinated Artichoke Hearts (drained & coursely chopped)
• 1 pkg. (10 oz) Frozen Chopped Spinach (thawed & well-drained)
• 1/2 c. Sour Cream
• 1/2 c. Mayonnaise
• 1 Garlic Clove (pressed) (or to taste)
• 3 oz. (3/4 c.) Grated Parmesan Cheese

Directions:

1. Preheat oven to 375 degrees.
2. Chop artichoke hearts and put in large bowl.
3. Add spinach, sour cream, & mayonnaise.
4. Press garlic; grate parmesan cheese.
5. Add to bowl and mix well.
6. Spoon into oven-safe dish and bake for 20-25 minutes.

Greek Bread

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 8 oz. Cream Cheese (softened)
• 2 tbl. Mayonnaise
• 2 tbl. Greek Seasoning
• 1 loaf French Bread (unsliced)
• 4 oz Feta Cheese
• 1 can Sliced Olives (drained)
• 1/2 c. Chopped Pepperocini Peppers (drained)

Directions:

1. Preheat oven to 375 degrees.
2. Combine first 3 ingredients in medium bowl, stirring until smooth.
3. Slice bread loaf in half (lengthwise).
4. Spread cream cheese mixture on both sides of bread.
5. Add feta, olives, & pepperocini's.
6. Bake for 15 minutes.
7. Cool and slice.

Fresh Herb-Tomato Crostini

By: Tricia Strong
Prep Time: 30 min.
Cook Time: 10 min.

*Strong Family Favorite

Ingredients:

• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 1 French bread baguette, cut into 1/4-inch-thick slices
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large tomato, finely chopped
• 3/4 cup finely chopped green onions
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/3 cup crumbled feta cheese

Directions:

1. Preheat oven to 350°.
2. Stir together olive oil and garlic; brush on 1 side of each bread slice.
3. Place bread slices, garlic sides up, on a baking sheet.
4. Bake 10 to 12 minutes or until lightly toasted.
5. Whisk together lemon juice and next 3 ingredients in a large bowl.
6. Add tomato and next 3 ingredients; gently toss to coat.
7. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each).
8. Sprinkle with cheese.

Sausage Cheese Balls

By: Tricia Strong
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 3 cups Original Bisquick mix
• 1 pound turkey sausage
• 4 cups shredded Cheddar cheese (16 ounces)
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 1/2 teaspoon dried rosemary leaves, crushed
• 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

Directions:

1. Heat oven to 350ºF.
2. Lightly grease bottom of baking sheet.
3. Stir together all ingredients, using hands or spoon.
4. Shape mixture into 1-inch balls; place on pan.
5. Bake 20 to 25 minutes or until brown.

Bacon, Egg & Cheese Biscuit Cups

By: Tricia Strong
Prep Time: 15-20 min.
Cook Time: 15-18 min.

Ingredients:

For Biscuit Dough:

• 2 1/2 c. flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tbl. sugar
• 1/2 c. butter or margarine, cut into small pieces
• 1/2 c. milk
• 1 egg, slightly beaten

*** (substitute canned biscuits if desired)

For Filling:

• 6 eggs
• 3 oz. cream cheese
• 1/2 c. milk
• 1 lb. bacon, cooked and crumbled
• 1 1/2 c. shredded cheddar cheese

Directions:

1. In a large bowl, whisk or sift together flour, baking powder, salt and sugar.
2. Cut in butter until crumbly.
3. Stir in milk and egg until dough comes together.
4. Knead a few times by hand and set aside.
5. Whisk eggs in a large bowl.
6. Stir in cream cheese and milk until smooth.
7. Add other ingredients and stir to combine.
8. Using about 2 tbl. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins.
9. Pre-bake at 400 degrees for 3 minutes.
10. Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.

*** To freeze the biscuit cups, remove from muffin tins and place on a cookie sheet. Place the cookie sheet in the freezer for 30 minutes, just long enough to start the freezing process. Then, place the cups into freezer bags. To reheat, warm from frozen in the microwave for about 2 minutes, until heated. Or, warm in a 350 degree oven for 10-15 minutes.

Pumpkin Pecan Bread

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 80 minutes

Ingredients:

• 3 c. Sugar
• 4 Eggs
• 1 c. Vegetable Oil
• 1 can (16 oz) Pumpkin Puree
• 3 1/2 c. Self-Rising Flour
• 1 tsp. Ground Cinnamon
• 1 tsp. Ground Nutmeg
• 1/2 tsp. Ground Allspice
• 1 1/2 c. Chopped Pecans

Directions:

1. Preheat oven to 300 degrees.
2. In large bowl, combine sugar, eggs, & oil; beat at medium speed until well blended.
3. Stir in pumpkin puree.
4. Combine flour and spices; gradually add to pumpkin mixture.
5. Stir in pecans.
6. Pour into two 9"x5"x3" bread pans (halfway).
7. Bake for 70 minutes.
8. Remove from pans and allow to cool on wire racks completely for approximately 10 minutes.
9. Slice and serve.

Breakfast Casserole

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 45-50 minutes

*Harrell Family Favorite!

Ingredients:

• 1 loaf Hawaiian Bread
• 4 tbl. Butter
• 1 1/2 c. Shredded Cheddar Cheese
• 5 Eggs (well-beaten)
• 2 c. Half & Half
• 1 lb. Turkey Sausage (or Hot Sausage)
• 1 tsp. Salt
• Honey

Directions:

1. Brown sausage; drain.
2. Melt butter in 9" x 13" baking dish.
3. Tear bread into pieces and sprinkle over butter.
4. Sprinkle sausage over bread crumbs.
5. Drizzle honey over sausage (to taste).
6. Sprinkle cheese over honey.
7. Beat eggs with half & half and salt; pour over mixture.
8. Cover & chill overnight (or at least 8 hours).
9. Remove from fridge.
10. Preheat oven to 350 degrees.
11. Bake for 45-50 minutes.
12. Cool and serve.

French Toast Bake

By: Melody Harrell
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:

• 12 Slices Day-Old French Bread
• 5 Eggs
• 2 1/2 c. Milk
• 1 c. Packed Brown Sugar (divided)
  1 tsp. Vanilla Extract
• 1/2. tsp. Ground Nutmeg
• 1 c. Chopped Pecans
• 1/4 c. Butter (melted)
• 2 c. Fresh Blueberries (or fruit of your choice)

Directions:

1. Arrange bread in a greased 13" x 9" baking dish.
2. In large bowl, combine eggs, milk, 3/4 C. brown sugar, vanilla, & nutmeg; pour over bread.
3. Cover and refrigerate overnight (or at least 8 hours).
4. Remove from refrigerator 30 minutes before baking.
5. Preheat over to 400 degrees.
6. Sprinkle pecans over egg mmixture.
7. Combine butter & remaining sugar; drizzle over top.
8. Bake uncovered for 25 minutes.
9. Sprinkle with fruit.
10. Bake 10 minutes longer (or until knife comes out clean).
11. Cool and serve.

Dedication

This book is dedicated to our family. May this cookbook bring happiness to everyone in the kitchen and out as we are ever-aware of our calling to serve, not be served.

"Offer hospitality to one another without grumbling. Each one should use whatever gift he has received to serve others, faithfully administering God's grace in its various forms. If anyone speaks, he should do it as one speaking the very words of God. If anyone serves, he should do it with the strength God provides, so that in all things God may be praised through Jesus Christ. To him be the glory and the power for ever and ever. Amen." 1 Peter 4:9-11