Chocolate-Cherry Cola Cake

Ingredients

• 1 jar (10 oz) maraschino cherries, drained, 1/4 cup liquid reserved
• 1 box Betty Crocker SuperMoist devil's food cake mix
• 1 cup cherry cola carbonated beverage
• 1/2 cup vegetable oil
• 3 eggs
• 1 container Betty Crocker Whipped vanilla frosting
• 1 cup marshmallow creme
• 24 maraschino cherries with stems, well drained, if desired

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9 inch pan with baking spray. Chop cherries; set aside.

In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan.

Bake 36-38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered. 

Classic Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 Tbsp sugar
• 1/3 cup butter or margarine, melted
• 4 pkg. (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla
• 4 eggs

Heat oven to 325 degrees F.

Mix graham cracker crumbs, 3 Tbsp sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

*Place shallow pan with water on lower rack of oven to keep cheesecake moist while baking. Bake 55 minutes until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Top with fresh fruit before serving. 

Chicken Alfredo Baked Ziti

Ingredients

Chicken Baked Ziti Ingredients

• 12 ounces ziti (or any pasta shape)
• 2 cups shredded, cooked chicken 
• 1 batch Alfredo sauce (see below)
• 1 1/2 cups shredded mozzarella cheese
• (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)

Alfredo Sauce Ingredients (*Can also buy store bought sauce)

• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 3 Tbsp. flour
• 1 cup chicken broth
• 1 cup milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

To make the Chicken Baked Ziti:

Preheat oven to 375 degrees F. 

Cook the pasta al dente in a large stockpot of well-salted boiling water according to package instructions. Drain. Return pasta to the stockpot and add chicken and Alfredo sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7 inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To make the Alfredo Sauce:

Heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté 1 minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally. 

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside. 

Spicy Tuna Melt Wrap

Ingredients

• 1 can solid white tuna (drained)
• 1/2 tsp onion powder
• 1/4 cup mayonnaise
• Frank's RedHot Original Cayenne Pepper Sauce
• 2 slices sharp Cheddar cheese
• 2 flour burrito shells
• Salt and pepper (to taste)

Mix tuna, onion powder, salt, pepper and mayonnaise in a small bowl. Divide mixture and spread onto the center of two flour burrito shells. Top with a splash of Frank's RedHot Sauce, and cover each with a slice of cheese. Roll into wraps, place on a baking sheet and broil on low for 7-10 minutes, or until golden brown and crispy on the outside.

Sausage, Egg and Cheese Breakfast Roll-Ups

Ingredients

• 5 eggs
• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
• 8 fully cooked breakfast sausage links
• 4 slices Cheddar cheese
• Salt and pepper to taste

Heat oven to 350 degrees F. In a small bowl, beat eggs. Reserve 2 Tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.

Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un-greased cookie sheet. 

Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each. 

Bake 15 to 18 minutes or until golden brown.

One-Pan Enchilada Pasta

Ingredients

• 2 Tablespoons of extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 1.25 lbs of taco seasoned ground turkey meat
• ^Taco seasoning
• 2 cups low-sodium chicken broth
• 1 19 oz can of red enchilada sauce
• 8 oz (about 2 1/2 cups) dried rotini pasta
• 2 cups freshly shredded Colby Jack cheese
• green onions

In a large skillet or saute pan, saute garlic and onions in olive oil over medium low heat until softened.

Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.

Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.

Bring to a boil, then reduced heat to low and cover.

Cook on low, with pan covered for about 15 minutes.

Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduces. 

Remove from heat and stir in 1 cup of cheese.

Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese.

Garnish with green onions. 

Buffalo Chicken Lettuce Wraps

Ingredients

• 2 large chicken breasts, cooked and shredded
• 2 Tbsp butter
• 1/2 Tbsp olive oil
• 1/2 cup Franks Wing Sauce
• pepper to taste
• celery
• ranch dressing
• 2 heads of lettuce
• blue cheese crumbles/shredded cheese mixture

In a large pan, cook and shred your chicken (Place the chicken in the pan with 1/2 cup of water, shredding as it cooks. By the time it is finished cooking, all of the water cooks off.)

Keep the pan on medium heat. Add butter and olive oil, stirring. Add Franks Wing Sauce. Add pepper to taste. Once sauce begins to be bubbly, remove from heat. Add thinly sliced celery or serve on the side!

Spoon into lettuce leaves, sprinkle with cheese and drizzle with a little ranch dressing. Serve while the chicken is still warm!