Recipe From Heaven

Ingredients

* 1 (8 ounce) package refrigerated crescent rolls
* 1/2 cup fresh blueberries
* 1/4 cup confectioners' sugar
* 1/4 cup prepared vanilla frosting (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.

2. Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.

3. Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.

Ingredients

* 1 (16 ounce) jar Ragu® Cheesy Double Cheddar Sauce
* 2 (10 ounce) packages frozen broccoli florets, thawed
* 1/4 cup plain or Italian seasoned bread crumbs
* 1 tablespoon Shedd's Spread Country Crock® Spread

Directions

1. Preheat oven to 350 degrees F. Combine Double Cheddar Sauce with broccoli in 1-1/2-quart casserole.

2. Evenly top with bread crumbs combined with Spread.

3. Bake uncovered 20 minutes or until bread crumbs are golden and broccoli is tender.

Ingredients

* 6 oranges
*
* 3 cups cooked, mashed sweet potatoes
* 1 cup white sugar
* 1/4 cup orange juice
* 2 eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1 cup butter, softened, divided
* 1 tablespoon grated orange peel
*
* 1 cup brown sugar
* 1/2 teaspoon all-purpose flour
* 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.

3. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.

4. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.

5. Bake in preheated oven for 30 minutes.

Ingredients

* 1/2 pound fresh asparagus, trimmed
* 1/4 cup apricot preserves
* 1 tablespoon red wine vinegar or cider vinegar
* 1/8 teaspoon ground cinnamon
* 1 pinch ground ginger

Directions

1. In a large skillet, bring 1 in. of water to a boil; place asparagus in a steamer basket over water. Cover and steam for 5 minutes or until crisp-tender; drain and keep warm.

2. In a small skillet over medium heat, bring the preserves, vinegar, cinnamon and ginger to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes or until glaze begins to thicken. Pour over asparagus.

Ingredients

* 1 teaspoon olive oil
* 1/2 cup diced onion
* 2 pounds ground lamb
* 1 egg
* 1 cup bread crumbs
* 1 clove garlic, minced
* 4 1/2 teaspoons salt
* 1 tablespoon ground black pepper
* 4 ounces soft goat cheese
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon chopped fresh basil leaves
* 1 tablespoon chopped fresh oregano

Directions

1. Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.

2. Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.

3. Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.

4. Preheat an outdoor grill for medium-high heat.

5. Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.

6. Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.

Ingredients

* 1 pound ground lamb
* 1 tablespoon egg
* 1/2 teaspoon ginger paste
* 1/2 teaspoon garlic paste
* 2 teaspoons garam masala
* 1 teaspoon dried cilantro
* 4 hamburger buns, split and toasted

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

2. Place the lamb, egg, ginger, garlic, garam masala, and cilantro into a mixing bowl; mix well. Form the mixture into 4 patties. Cook on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium-well. Serve on toasted hamburger buns.

Ingredients

* 1 pound spaghetti
* 4 tablespoons olive oil
* 3 cloves garlic, crushed
* 1 (2 ounce) can anchovy fillets, chopped
* 1 cup fine bread crumbs
* 1 cup chopped fresh parsley
* ground black pepper to taste
* 4 tablespoons freshly grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.

3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.

4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Ingredients

* 4 skinless, boneless chicken breast halves - cooked and diced
* 1 stalk celery, diced
* 4 green onions, chopped
* 1 Golden Delicious apple - peeled, cored and diced
* 1/3 cup golden raisins
* 1/3 cup seedless green grapes, halved
* 1/2 cup chopped toasted pecans
* 1/8 teaspoon ground black pepper
* 1/2 teaspoon curry powder
* 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Ingredients

* 4 skinless, boneless chicken breast halves
* 6 ounces egg noodles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 cup sour cream
* salt to taste
* ground black pepper to taste
* 1 cup crumbled buttery round crackers
* 1/2 cup butter

Directions

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.

2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.

3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.

4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Ingredients

* 1/2 cup milk
* 1 egg, beaten
* 1 cup all-purpose flour
* 2 teaspoons garlic salt
* 1 teaspoon paprika
* 1 teaspoon ground black pepper
* 1/4 teaspoon poultry seasoning
* 1 (4 pound) whole chicken, cut into pieces
* 3 cups vegetable oil
* 1 cup chicken broth
* 1 cup milk

Directions

1. In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.



2. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.



3. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.