These applesauce bars are ready in 45 minutes and there are enough for 20 people.

Ingredients:

• 1/4 cup butter or margarine, softened
• 2/3 cup brown sugar
• 1 egg
• 1 cup applesauce
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups confectioners’ sugar
• 3 tablespoons margarine, melted
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Preparation:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
• In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
• In a small bowl, mix together the confectioners’ sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

This strawberry sauza-rita is great for cocktail partys or even just to impress your friends!

Ingredients:

• 1 (12 ounce) can frozen limeade concentrate
• 12 ounces champagne
• 8 ounces Sauza® Blanco Tequila
• 4 ounces DeKuyper® Strawberry Liqueur
• 12 ounces water

Preparation:

• Pour limeade into pitcher with ice. Fill limeade can with champagne and pour into pitcher. Then fill limeade can with 2/3 Sauza Blanco Tequila and 1/3 DeKuyper Strawberry and pour in. Lastly, add a can of water, stir and serve over ice. Makes 9 delicious drinks, perfect for any ladies night in.

This asian spinach salad is great for a hot day, and only takes 35 minutes to prepare! Plus, if you follow our recipe you’ll have enough to serve 6 people!

Ingredients:

• 1 1/2 pounds boneless chicken breast
• 1 cup Newman’s Own® Teriyaki Marinade
• 1 (3 ounce) package ramen noodles
• 1/2 cup slivered almonds
• 1 teaspoon sesame seeds
• 1 tablespoon sesame oil
• 2 bunches baby spinach
• 3 scallions
• 8 ounces Mandarin oranges
• 1/3 cup Newman’s Own® Lighten Up® Low Fat Sesame Ginger Dressing

Preparation:

• Clean and trim chicken. Place in bowl with 1 cup marinade. Cover and refrigerate for an hour or longer.
• Remove from bowl, discard marinade and grill or saute over medium heat, approximately 7 minutes each side. Set aside, let cool, then shred into small pieces with two forks.
• In medium saute pan over medium heat add sesame oil. Crumble ramen noodles and add to pan along with almond slices and sesame seeds. Lightly brown and remove from heat.
• Wash and dry baby spinach and place in a large bowl. Thinly slice scallions and add to spinach. Add Mandarin oranges and shredded chicken.
• Drizzle salad with Sesame Ginger Dressing to taste, toss, and serve.

This marinated grilled shrimp is easy to make, only takes an hour and will serve 6 people!

Ingredients:

• 3 cloves garlic, minced
• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined skewers

Preparation:

• In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

This recipe for sausage stuffed jalapenos is great for barbecue food, or even food for guests at a party! If you follow this recipe – you’ll make enough to serve 12 people – and only in 45 minutes!

Ingredients:

• 1 pound ground pork sausage
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded Parmesan cheese
• 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) bottle Ranch dressing (optional)

Preparation:

• Preheat oven to 425 degrees F (220 degrees C).
• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
• In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

This strawberry and banana smoothie is great for hot summer mornings and only takes 10 minutes to make!

Ingredients:

• 1/2 cup nonfat milk
• 1/2 cup fat-free plain yogurt
• 1/2 frozen banana, peeled and chopped
• 2 tablespoons powdered protein supplement
• 1 1/2 tablespoons flax seed
• 1 teaspoon honey
• 1/2 cup frozen strawberries

Preparation:

• In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.

This recipe for 15 minute chicken parmesan is great for a quick dinner & serves 4!

Ingredients:

• 4 fully-cooked breaded chicken cutlets
• 1 (24 ounce) jar Bertolli® Vidalia Onion with Roasted Garlic Sauce
• 1/2 cup shredded mozzarella cheese (optional)
• 8 ounces pasta, cooked and drained

Preparation:

• Preheat oven to 375 degrees F
• Arrange chicken in 9×13 inch baking dish. Pour sauce over chicken, then sprinkle with cheese. Bake 15 minutes or until heated through. Serve over hot bow ties.

We found this recipe for holiday chicken salad at AllRecipes.com, it takes 15 minutes to make and serves 12 people.

Ingredients:

• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 1/2 cups dried cranberries
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped pecans
• 1 teaspoon seasoning salt
• ground black pepper to taste

Preparation:

• In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

We found this recipe for baked chicken meatballs with pepperonata at Gourmet.com, there’s enough to serve 4 people and it only takes 45 minutes to make!

Ingredients:

• 3 red bell peppers, cut into strips
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 1/2 tablespoons drained capers
• 1 teaspoon red-wine vinegar
• 1/8 teaspoon hot red pepper flakes
• 3 slices Italian bread, torn into pieces (1 cup)
• 1/3 cup milk
• 3 oz sliced pancetta, finely chopped
• 1 small onion, finely chopped
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 lb ground chicken
• 3 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon tomato paste

Make Pepperonata:

• Preheat oven to 400°F with racks in upper and lower thirds.
• Toss bell peppers with 1 Tbsp oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes.
• Stir together capers, vinegar, red pepper flakes, and remaining 1/2 Tbsp oil in a medium bowl and set aside.

Make Meatballs:

• Soak bread in milk in a small bowl until softened, about 4 minutes.
• Cook pancetta, onion, and garlic in 1 Tbsp oil with 1/2 tsp each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
• Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan.
• Stir together tomato paste and remaining Tbsp oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.
• Toss bell peppers with caper mixture. Serve meatballs with peperonata.

Ingredients:

Preparation:

• If you’re using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
• Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
• Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
• Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you’re not eating straight away, refrigerate and return the salad to room temperature before eating.