Pumpkin Dip

***Mix following ingredients together***


1 container of cool whip

1 can of pumpkin

1 box vanilla pudding

pumpkin spice or cinnamon for garnish




Buffalo Chicken Soup

2 boneless, skinless chicken breasts (about 8-10 oz), cooked and shredded

2 T. olive oil

1 sweet onion, diced

2 T. minced garlic

1 T. flour

32 ounces low-sodium chicken stock

1/3-1/2 cup buffalo wing sauce

1/3 cup freshly grated cheddar cheese

1/4 cup freshly grated parmesan cheese


1.  Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more.

2.  Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly.

3.  Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

Chicken Enchilada Puffs

1 package jumbo crescent rolls

3 oz cream cheese

1/2 cup Mexican blend shredded cheese

3/4 cup cooked chicken (diced or shredded)

1/3 cup enchilada or taco sauce

2 tsp. enchilada or taco seasoning mix

1/4 cup Mexican shredded cheese for sprinkling

***Preheat oven to 375 degrees and line cookie sheet with foil and spray with no-stick spray***

1.  Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.

2.  Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.

3.  Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.

4.  Sprinkle tops of puffs with additional shredded Mexican cheese.

5.  Bake for 15 minutes, or until golden brown.

Italian Layer Bake

1 (8-ounce) container refrigerated crescent rolls

8 slices deli turkey (about 1/2  pound)

8 slices deli ham (about 1/2 pound)

12 slices deli hard salami (about 1/2  pound)

8 slices Swiss or Provolone cheese (about 1/2  pound)

1 (12-ounce) jar roasted peppers,  drained

4 eggs, beaten

***Preheat oven to 350 degrees***


1.  Unroll crescent roll dough without  separating triangles. Separate dough into 2 squares along center cut line.

2.  Place 1 square of dough into an 8-inch square baking  dish;  using your fingertips, press dough to fit bottom of dish.

3.  Layer with half the turkey, ham, salami, Swiss cheese, and roasted peppers.  Pour half of beaten eggs over peppers and repeat with remaining meats, cheese,  and peppers.

4.  Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.

5.  Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or  until golden and heated through. Let cool 15 to 20 minutes then cut and  serve.


Teriyaki Chicken with Sriracha Cream Sauce

**Marinades for at least 30 minutes to overnight***


1 T. cornstarch

1/4 cup soy sauce

1/4 cup brown sugar, packed

1/2 tsp. ground ginger

1/4 tsp. garlic powder

2 T. honey

2 chicken breasts

Cooked rice, for serving


For the Sriracha cream sauce:

1/2 cup mayonnaise

2-3 T. Sriracha

1 1/2 T. sweetened condensed milk


To make the Sriracha cream sauce: whisk together the mayonnaise, Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.


1.  In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.

2.  In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.

3.  In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.

4.  Preheat the oven to 400 degrees . Lightly coat an 8×8 baking dish with nonstick spray.

5.  Place the chicken along with the marinade onto the prepared baking dish and bake until cooked through, about 30 minutes.

6.  Serve immediately with rice and a drizzle of the Sriracha cream sauce.

White Pizza Dip

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1 container (16 oz.) sour cream
1 pkg. (8 oz.) cream cheese, softened
1 cup shredded mozzarella cheese
1/4 cup (1 oz.) chopped pepperoni
1 loaf Italian or French bread, sliced

***Preheat oven to 350 degrees***

1.  In shallow 1-quart casserole, combine Lipton Recipe Secrets Savory Herb with Garlic Soup Mix, sour cream, cream cheese, 3/4 cup mozzarella cheese and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese.

2.  Bake uncovered 30 minutes or until heated through. Serve with bread.

Honey Mustard Cutlets

4 thin-cut boneless pork loin chops

Salt and freshly ground black pepper

1/4 cup Dijon mustard

1/4 cup honey

2 T. cider vinegar

1 cup bread crumbs

2 T. ground thyme leaves

1 lemon, zested

2 T. extra-virgin olive oil

2 T. butter

2 T. flour

2 T. orange marmalade or apricot preserves

1 cup chicken stock

2 tsp. Worcestershire sauce


***Line a baking sheet with a wire rack Heat the oven to 275 degrees***


1.  Trim the fat from the chops and sandwich each chop between pieces of waxed paper or plastic.  Pound the chops to 1/8 inch thickness and season with salt and pepper, to taste.

2.  In a shallow dish combine the mustard, honey and vinegar.  Add the chops and turn to coat in sticky sauce.

3.  On a plate combine the bread crumbs with the thyme and zest of the lemon.  Press chops in the crumbs to coat evenly.

4.  Heat the oil, in a large skillet over medium heat.  Cook the cutlets until crisp, 3 to 4 minutes on each side.  Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.

5.  To the skillet, over low heat, add the butter and melt.  Whisk in the flour and cook for 1 minutes.  Stir in the preserves, them whisk in the stock and Worcestershire sauce.  Cook for a couple of minutes to thicken and season with salt and pepper, to taste.

6.  Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.