Today's Dish

Today's Menu is a potluck mix and match, I hope there is something for everyone. I will continue to make these every single day. Be well and Be Happy!

One-Pot Mac and Cheese

Ingredients

• 3-1/2 cups whole milk

• 3 cups water

• 1 package (16 ounces) elbow macaroni

• 4 ounces Velveeta, cubed

• 2 cups shredded sharp cheddar cheese

• 1/2 teaspoon salt

• 1/2 teaspoon coarsely ground pepper

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Directions

• In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.

One-Pot Mac and Cheese Tips What is the best cheese to use for mac and cheese? The best cheese for mac and cheese is a classic sharp cheddar. Other cheeses like gruyere, Monterey Jack and gouda work well, too. It's best to shred your own, but in a pinch you can certainly use packaged shredded cheese. It may not give you the classic mac and cheese texture and consistency you're looking for.What can you add to plain mac and cheese? You can add bacon crumbles, grated or shredded cheese or bread crumbs to plain mac and cheese to add additional layers of flavor. We've got plenty of other recommendations to jazz up your mac and cheese.How can you make homemade mac and cheese healthier? To make your homemade mac and cheese healthier, you can throw in some fresh veggies and sources of protein like chicken or turkey. You can also use whole wheat or a legume-based pasta to cut down on empty carbs and increase your daily protein intake. Check out our other tips for making your mac healthier.How can you make homemade mac and cheese creamier? You can make homemade mac and cheese creamier by cooking your pasta in milk. Try adding cream or yogurt to add in additional creaminess.

Nutrition Facts 1 cup: 344 calories, 14g fat (8g saturated fat), 42mg cholesterol, 450mg sodium, 39g carbohydrate (6g sugars, 2g fiber), 16g protein.

Strawberry Pretzel Dessert

Ingredients

• 2 cups crushed pretzels (about 8 ounces)

• 3/4 cup butter, melted

• 3 tablespoons sugar

• FILLING:

• 2 cups whipped topping

• 1 package (8 ounces) cream cheese, softened

• 1 cup sugar

• TOPPING:

• 2 packages (3 ounces each) strawberry gelatin

• 2 cups boiling water

• 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed

• Optional: Additional whipped topping and pretzels

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• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.

• For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.

• For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Test Kitchen tipsPunch up the flavor by adding chopped toasted nuts to the crust. Want a crisp crust and fluffy filling? Cool baked crust completely. Nobody likes gelatin that wanders.Using an offset spatula or the back of a spoon, spread cream cheese all the way to the crust's edges so the gelatin stays put. Instead of whipped topping, try fresh whipped cream. Nutrition Facts 1 piece: 295 calories, 15g fat (10g saturated fat), 39mg cholesterol, 305mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 3g protein. Reviews

Cinnamon Monkey Bread

Ingredients

• 4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits

• 1/2 cup sugar

• 2 teaspoons ground cinnamon

• 1/2 cup butter, melted

• 1/2 cup packed brown sugar

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• Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar.

• Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.

Nutrition Facts 1 slice: 133 calories, 6g fat (4g saturated fat), 15mg cholesterol, 174mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.

Peanut Butter Chocolate Dessert

Ingredients

• 20 chocolate cream-filled chocolate sandwich cookies, divided

• 2 tablespoons butter, softened

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup peanut butter

• 1-1/2 cups confectioners' sugar, divided

• 1 carton (16 ounces) frozen whipped topping, thawed, divided

• 15 miniature peanut butter cups, chopped

• 1 cup 2% milk

• 1 package (3.9 ounces) instant chocolate fudge pudding mix

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• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

• In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Test Kitchen TipsUnless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. When making the filling, be sure to gently fold in the whipped topping just until it’s blended. The topping will deflate if it’s overhandled. If you love this recipe, you won't be able to get enough of these peanut butter desserts. Nutrition Facts 1 piece: 365 calories, 20g fat (11g saturated fat), 20mg cholesterol, 273mg sodium, 39g carbohydrate (33g sugars, 1g fiber), 5g protein.

Caramelized Ham & Swiss Buns

Ingredients

• 1 package (18 ounces) Hawaiian sweet rolls

• 1/2 cup horseradish sauce

• 3/4 pound sliced deli ham

• 6 slices Swiss cheese, halved

• 1/2 cup butter, cubed

• 2 tablespoons finely chopped onion

• 2 tablespoons brown sugar

• 1 tablespoon spicy brown mustard

• 2 teaspoons poppy seeds

• 1-1/2 teaspoons Worcestershire sauce

• 1/4 teaspoon garlic powder

Directions

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops.

• In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight.

• Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

Test Kitchen tipsThis is a standout prep-ahead recipe. Make it the day before and then bake it off! Turn this sandwich into a Reuben! Swap in corned beef or pastrami for the ham, add a layer of sauerkraut, and substitute caraway seeds for poppy. Vegetarians coming for dinner? These buns can easily go meat-free by omitting the ham and doubling the cheese. We like Swiss and cheddar. Nutrition Facts 1 sandwich: 315 calories, 17g fat (9g saturated fat), 61mg cholesterol, 555mg sodium, 29g carbohydrate (13g sugars, 2g fiber), 13g protein.

Ravioli Lasagna

Ingredients

• 1 pound ground beef

• 1 jar (28 ounces) spaghetti sauce

• 1 package (25 ounces) frozen sausage or cheese ravioli

• 1-1/2 cups shredded part-skim mozzarella cheese

• Minced fresh basil, optional

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.

• Cover and bake at 400° until heated through, 40-45 minutes. If desired, top with basil to serve.

Nutrition Facts 1 cup: 438 calories, 18g fat (7g saturated fat), 77mg cholesterol, 1178mg sodium, 42g carbohydrate (7g sugars, 5g fiber), 26g protein. Reviews

Chicken and Dumplings

Ingredients

• 3 celery ribs, chopped

• 2 medium carrots, sliced

• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth

• 3 cups cubed cooked chicken breast

• 1/2 teaspoon poultry seasoning

• 1/8 teaspoon pepper

• 1-2/3 cups reduced-fat biscuit/baking mix

• 2/3 cup fat-free milk

Directions

• In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer.

• For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.

Nutrition Facts 1 cup: 260 calories, 4g fat (1g saturated fat), 54mg cholesterol, 964mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 27g protein.

Honey Chicken Stir-Fry

Ingredients

• 2 teaspoons cornstarch

• 1 tablespoon cold water

• 3 teaspoons olive oil, divided

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces

• 1 garlic clove, minced

• 3 tablespoons honey

• 2 tablespoons reduced-sodium soy sauce

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 package (16 ounces) frozen broccoli stir-fry vegetable blend

• Hot cooked rice, optional

Directions

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan.

• In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.

Nutrition Facts 1 cup stir-fry: 249 calories, 6g fat (1g saturated fat), 63mg cholesterol, 455mg sodium, 21g carbohydrate (15g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

Hash Brown Egg Bake

Ingredients

• 1 package (30 ounces) frozen cubed hash brown potatoes, thawed

• 1 pound bacon strips, cooked and crumbled **** Optional ***** Make One without Bacon

• 1 cup shredded cheddar cheese, divided

• 1/4 to 1/2 teaspoon salt

• 8 large eggs

• 2 cups whole milk

• Paprika

Directions

• In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika.

• Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Hash Brown Egg Bake Tips Can you keep an uncooked egg casserole in the refrigerator? Egg casseroles are perishable and should be cooked within 2 days. If you'd like to enjoy your egg casserole for longer, consider freezing it. Uncooked egg casseroles can be tightly covered and frozen for up to 2 months.Do you bake a casserole covered or uncovered? It depends on the casserole recipe, so always follow the instructions. For this hash brown egg bake, we recommend baking it uncovered at a temperature of 350°.What else can I make from eggs? If you are trying to use up eggs, egg bakes are a great option. Otherwise, consider making egg salad, scrambled eggs, egg muffins, fritattas or any of these other egg recipes. There are plenty of ways to use up a carton of eggs! Nutrition Facts 1 cup: 354 calories, 19g fat (8g saturated fat), 227mg cholesterol, 649mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 21g protein.

Taco Meatball Ring

Ingredients

• 2 cups shredded cheddar cheese, divided

• 2 tablespoons water

• 2 to 4 tablespoons taco seasoning

• 1/2 pound ground beef

• 2 tubes (8 ounces each) refrigerated crescent rolls

• 1/2 medium head iceberg lettuce, shredded

• 1 medium tomato, chopped

• 4 green onions, sliced

• 1/2 cup sliced ripe olives

• 2 jalapeno peppers, sliced

• Sour cream and salsa, optional

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Directions

• In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.

• Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375°.

• Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.

• Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes.

• Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

Test Kitchen TipsThese meatballs are so satisfying that you'll want to make extras to top your spaghetti or tuck into taco shells. Lining your pizza pan with parchment or nonstick foil (and leaving a little extra hanging over the sides) will help ensure a seamless transfer from pan to platter. Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts 1 piece: 203 calories, 12g fat (5g saturated fat), 24mg cholesterol, 457mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 8g protein.

Favorite Chicken Potpie

Ingredients

• 2 cups diced peeled potatoes

• 1-3/4 cups sliced carrots

• 1 cup butter, cubed

• 2/3 cup chopped onion

• 1 cup all-purpose flour

• 1-3/4 teaspoons salt

• 1 teaspoon dried thyme

• 3/4 teaspoon pepper

• 3 cups chicken broth

• 1-1/2 cups whole milk

• 4 cups cubed cooked chicken

• 1 cup frozen peas

• 1 cup frozen corn

• 4 sheets refrigerated pie crust

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• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

• In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.

• Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.

• Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Chicken Potpie Tips How do I prevent a potpie crust from getting soggy? There are a few ways to prevent a soggy pie crust! Here are our tips:

• For a single-crust pie, prebake (or blind bake) the crust before filling.

• Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the crust.

• Pour the filling into the crust while it’s still hot and immediately place the potpie in the oven. The heat from the filling will help set the crust.

• Bake the pie on a lower rack in the oven. Since heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.

Should I poke holes in the bottom of the pie crust? No, we don't recommend poking holes. You shouldn't prick the bottom of a pastry crust when the filling and crust are to be baked together.Can I use a homemade crust? You can absolutely use a homemade crust! In fact, we recommend it. Follow this basic recipe for homemade pie pastry.How do I know when my chicken potpie is done? The potpie is done when the crust is lightly browned and the filling is bubbly. Can’t get enough? Bake more comforting potpie recipes.What should I do if the edge of my pie crust slumps? Slumping is when the edge of the crust falls inward off the lip of the pie plate. You can reduce slumping by letting a fluted crust rest in the refrigerator for 30 to 45 minutes. Research contributed by Amy Glander, Taste of Home Book Editor Nutrition Facts 1 serving: 475 calories, 28g fat (14g saturated fat), 74mg cholesterol, 768mg sodium, 41g carbohydrate (5g sugars, 2g fiber), 15g protein.

Cheesy Cheddar Broccoli Casserole

Ingredients

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1 cup sour cream

• 1-1/2 cups shredded sharp cheddar cheese, divided

• 1 can (6 ounces) french-fried onions, divided

• 2 packages (16 ounces each) frozen broccoli florets, thawed

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• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish.

• Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

Test Kitchen TipsDid you know: The Campbell’s Soup Co. first sold cream of mushroom soup in 1934. Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese. Check out 50 vintage casserole recipes. Nutrition Facts 3/4 cup: 359 calories, 26g fat (11g saturated fat), 30mg cholesterol, 641mg sodium, 19g carbohydrate (4g sugars, 3g fiber), 8g protein.

Green Bean Casserole

Ingredients

• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

• 1 cup whole milk

• 2 teaspoons soy sauce

• 1/8 teaspoon pepper

• 2 packages (16 ounces each) frozen green beans, cooked and drained

• 1 can (6 ounces) french-fried onions, divided

Directions

• In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top. Sprinkle with remaining onions.

• Bake at 350° until heated through and onions are brown and crispy, 30-35 minutes.

Watch the Video Test Kitchen TipsFor a little flavor twist, experiment with different types of cream soups—cream of mushroom with roasted garlic or cream of celery, for example). If you're using fresh green beans in this recipe, here's how to choose the best ones.

Nutrition Facts 1 cup: 163 calories, 11g fat (3g saturated fat), 5mg cholesterol, 485mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.