Your family will love to sit down to comforting meals with a new twist like Lucky-7 Mac & Cheese and Sloppy Jo Casserole. Side dishes including Granny’s Corn Fritters and BLT Pasta Salad are hearty and tasty. And there’s always time (and room!) for dessert with speedy recipes for Slice of Sunshine Cake and Fudgy No-Bake Cookies. With chapters broken down by main ingredient (veggies, pasta, beef & pork, chicken & turkey and dessert), meal planning is a breeze and moms can please even the pickiest eaters.
Both seasoned cooks and those new to the kitchen will appreciate the little extras that make Meals in Minutes 10th Anniversary a favorite cookbook. A handy pantry list makes sure the right ingredients are always on hand, a kitchen math chart makes sure you bring home the right amount for your recipes. Over 160 tips offer shortcuts and time-saving tricks to make mealtime relaxing and fun! Hardcover, 224 pages.
Submitted by: Remona Putman from Rockwood, PA
2 8-oz. tubes refrigerated crescent rolls
8-oz. pkg. cream cheese, softened
2 T. dill weed
2 T. onion, chopped
1 t. seasoned salt
3/4 c. mayonnaise
3/4 c. mayonnaise-type salad dressing
1-½ c. assorted fresh vegetables, chopped
8-oz. pkg. shredded Cheddar cheese
Spread out rolls to cover the bottom of a lightly greased baking sheet; bake at 375 degrees for 5 minutes. Set aside. Blend cream cheese, dill weed, onion, seasoned salt, mayonnaise and salad dressing together; spread over crust. Arrange vegetables evenly over the top; press lightly into cream cheese mixture. Sprinkle with cheese; cut into squares to serve. Serves 24.