Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients
* 12 thin slices provolone cheese (6 to 7 oz.)
* 1/2 cup Gorgonzola cheese, softened (2 oz.)
* 1 Tbsp. milk
* 12 thin slices soppresata or premium Genoa salami (about 4 oz.)
* 12 large fresh basil leaves
* Assorted crackers or flatbread (optional)
Directions
1. Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.
Ingredients
* 1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
* 1 14-oz. can artichoke hearts, drained
* 1/4 cup extra-virgin olive oil
* 3 Tbsp. lemon juice
* 2 to 3 cloves garlic, quartered
* 1/4 tsp. coarse sea salt or kosher salt
* 1/4 tsp. cayenne pepper
* 1/4 cup roasted red sweet pepper strips
* 1 Tbsp. snipped fresh basil
* Coarse sea salt or kosher salt
* Assorted crackers, toasted baguette slices, or toasted pita chips
Directions
Ingredients
* Nonstick cooking spray
* 3 pounds uncooked ground chicken or uncooked ground turkey
* 2 14-oz. jars pizza sauce
* 2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables, thawed and chopped
* 1 14.5-oz. can diced tomatoes
* 8 hoagie rolls, split
* 8 slices mozzarella or provolone cheese (8 ounces)
Directions
Ingredients
* 16 large frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.)
* 1 lb. ground beef or turkey
* 2 to 3 tsp. grilling seasoning blend
* 4 slices cheddar cheese, cut into quarters (4 oz.)
* 4 cherry tomatoes, sliced
* Mustard, ketchup, dairy sour cream, and/or dill pickle slices
Directions
1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler.
6 whole-wheat pitas, crisped slightly in oven
2 cups fresh ricotta cheese (recipe follows)
1 to 1 1/2 cups marinara sauce
1/2 to 1 cup sundried tomatoes
1/2 to 1 cup sliced black olives
1/2 to 1 cup mushrooms
1/2 to 1 cup shredded Parmesan cheese
1/2 to 1 cup chopped tomato
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Ingredients
* 6 cups all-purpose flour
* 1 1/2 teaspoons baking soda (check expiration date first)
* 3 teaspoons baking powder
* 1 tablespoon kosher salt
* 2 tablespoons sugar
Directions
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
"INSTANT" PANCAKES:
Ingredients
* 3 ounces Dutch-processed cocoa, approximately 1 cup
* 2 ounces cornstarch, approximately 1/2 cup
* 6 ounces confectioners' sugar, approximately 1 1/2 cups
* 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
* 1 teaspoon salt
Directions
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
INGREDIENTS:
1 1/2 cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup marshmallow creme
1 box (13 oz) graham cracker honey sticks
DIRECTIONS:
1. In small microwavable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly.
NGREDIENTS:
1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)
DIRECTIONS:
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
INGREDIENTS:
1 package (12 oz) bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
10 eggs
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
DIRECTIONS:
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well.