Buttery shortbread, made with Gold Medal flour, sandwiches sweet strawberry preserves and a lemony cream cheese filling in these delightful dessert bars.
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. —Kim Chambers, Laurelton, New York
I was served this cookie at a restaurant in Springfield, MO during a business conference. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference.
My wife and I came up with this recipe together on my most recent birthday. I came up with the recipe foundation, but the adjustments she made as she cooked are definitely the key to making this the best I've ever had. It makes me look forward to birthdays again.
Ready-made graham cracker tart shells hold a luscious lemon-ricotta filling. After baking and chilling, the tarts are garnished with a colorful assortment of fruit.
Peppermint paired with chocolate is a flavor treat at holiday time, and we've made it the hero of this luscious, simple to make, no-bake pudding pie. Our easy decorating makes the pie even more impressive.
The down-home flavors of tender chicken and Pepperidge Farm(R) Stuffing are paired with a perfect sauce made with Campbell's(R) Condensed Cream of Mushroom Soup and Cheddar cheese.
Dinner ready in 30 minutes! Enjoy this grilled chicken and tortellini with roasted red pepper cream – a delicious meal made using Green Giant Select frozen broccoli.
Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.
If you are seeking comfort food on the sweet side, this warm and yummy apple dessert, made with cinnamon and nutmeg, fits the bill. —Megan Maze, Oak Creek, Wisconsin
This recipe features chicken with prosciutto rolled around a filling of spinach, roasted peppers, and sun-dried tomatoes and topped with a fresh tomato-basil sauce — all made quickly in the pot.
It looks like a fancy restaurant dish, but easy prep makes this chicken breast recipe perfect for a weeknight dinner. Made with either homemade or prepared pesto, it can be on the table in under an hour.
A neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! —Lorraine Groh, Ferryville, Wisconsin
