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Recipes
Ranch Cheese Bites
By McLean
Prepare dip mix according to package directions
- 1 cup mayo
- 1 French baguette (2-inch diameter), cut into 1/2-inch slices
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons Original Ranch Dips Mix
- 3 tablespoons grated Parmesan cheese
Crunchy Parmesan Herb Chicken Tenders
By McLean
1. Preheat the oven to 425°F
- 1 pound skinless, boneless chicken tenders or boneless skinless chicken breasts, cut into 1 1/2-inch strips
- 1/3 cup plain panko crispy bread crumbs (we used Progresso.)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon jarred minced garlic in oil
- 1/2 teaspoon minced fresh rosemary
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 large egg white
- 1 tablespoon water
Marinated Chicken Thighs
By McLean
Combine first 11 ingredients in a large resealable plastic freezer bag; add chicken
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- 1 tablespoon prepared minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon molasses
- 1 teaspoon paprika
- 3/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/4 cup canola oil
- 12 skinless boneless chicken thighs
Coq au Vin
By McLean
Lightly coat an unheated large skillet with cooking spray
- Nonstick cooking spray
- 3 lbs. chicken thighs, skinned
- 1 package beefy onion soup mix
- 2 cups quartered fresh mushrooms
- 1 1/2 cups frozen small whole onions
- 3 medium carrots, cut into 3 1/2-inch sticks
- 1/2 cup dry red wine
- Hot cooked mashed potatoes (optional)
- Snipped fresh parsley (optional)
Pound Cake, Easy with Cake Mix
By McLean
Combine all ingredients and beat 2 minutes
- 1 yellow cake mix
- 1 pkg vanilla instant pudding
- 1 cup water
- 1/2 cup oil
- 4 eggs
Slow Cooker Chocolate Fudge
By McLean
Use a 4-quart slow cooker
- 3 cups semi sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- Cooking spray to spray down the crock
- Parchment paper or non-stick foil to line a 9 x 9 baking pan
Prime Rib Roast, Kosher Salt-Encrusted
By McLean
Preheat oven to 210 degrees
- 2 cups Kosher salt
- 4 lb. prime rib roast
- 1 tablespoon ground black pepper
- 1 tablespoon seasoning salt
Orange Dream Cake
By McLean
Preheat oven to 350 degrees
- 1 package orange cake mix
- 1 package orange-flavored gelatin
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 cups water
- 4 oz. cream cheese, softened
- 3/4 cup orange juice
- 1 (4-serving) package instant vanilla pudding mix
- 1 tablespoon sugar
- 1 (8 oz.) can crushed pineapple, drained
- 1 (8 oz.) container frozen whipped topping, thawed
Shepherd's Pie
By McLean
In a large pot of boiling salted water, boil potatoes about 15 minutes, or until fork-tender; drain
- 5 Idaho potatoes, cut into chunks
- 2 pounds ground beef
- 1 cup butter, divided
- 2 cups chopped onions
- 2 cups shredded carrots
- 1/2 cup beef broth
- 4 tablespoons Worcestershire sauce
- 2 tablespoons seasoned salt
- 1 (15-ounce) can mixed vegetables, drained
- 1/2 cup milk
Tomato-Basil Zucchini
By McLean
Vegetable Dish
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
- 1 tablespoon lemon juice
- 1 tablespoon finely shredded fresh basil leaves
- 1/2 teaspoon garlic powder
- 4 medium zucchini, sliced
- 1 small green pepper, cut into 2-inch strips
- 1 large onion, sliced
- 1/4 cup grated Parmesan cheese