We all love serving up a meal that really hits the spot and in everyone's recipe box, you'll find a go-to recipe (or a few!) that home cooks know will do the trick.
This week's Menu of the Week is filled with recipes that'll really stick to their ribs and make you a household hero for the day...they're all from our cookbook, 101 Hearty Recipes. Filled with a flavorful variety of dishes for any occasion, each recipe is accompanied by a full-color photo...you'll know just what to expect!
Below, you'll find a sampling of recipes from the cookbook that you can mix and match all week long...follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from 101 Hearty Recipes!
Aunt Louise’s Salad
Virginia Craven of Denton, Texas shared this recipe with us. She writes, "My Aunt Louise is a wonderful self-taught southern cook. In her eighties, she still entertains and is our family’s inspiration in the kitchen!"
8 c. salad greens, torn
12 slices bacon, crisply cooked
and crumbled
1 c. crumbled blue or
feta cheese
10-oz. pkg. frozen peas,
thawed
3/4 to 1 c. sweetened dried
cranberries
1/2 c. green onions, chopped
1 c. whole cashews
Mix salad greens in a serving bowl. Arrange remaining ingredients except cashews in a pie shape to cover greens. Cover and chill until serving time. Toss salad with desired amount of Balsamic Dressing; sprinkle cashews on top and serve with additional dressing on the side. Serves 10 to 12.
Balsamic Dressing:
1 c. balsamic vinegar
1/2 c. maple syrup
1/4 c. green onions, minced
2 t. seasoned salt
2 t. seasoned pepper
1/2 t. garlic, minced
2-1/2 c. olive oil
Combine all ingredients in a food processor. Process until smooth.
Cornbread Chicken Pot Pie
Roberta Valella of Minot, North Dakota shared this recipe with us. She writes, "I made this pot pie when I was out of biscuit baking mix. All I had were two boxes of cornbread mix for a topping. It was a smashing success!"
4 boneless, skinless
chicken breasts,
cooked and cubed
2 10-3/4 oz. cans cream
of chicken soup
16-oz. container sour cream
pepper to taste
1 t. dried basil
16-oz. pkg. frozen mixed
vegetables
2 8-1/2 oz. pkgs.
cornbread mix
1 c. shredded Cheddar cheese
Evenly arrange chicken in a greased 13"x9" baking pan. In a bowl, mix together soup, sour cream, pepper and basil. Add frozen vegetables; spread over chicken in pan. Prepare cornbread mixes according to package directions; spread batter evenly to cover vegetable mixture. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 25 minutes, or until golden and bubbly. Let cool for 15 minutes. Serves 4 to 6.
Open-Faced Lone Star Burgers
Longtime member of our Gooseberry Patch family, Angie Venable shared this recipe with us. She says, "I first saw a chicken version of this recipe on the cover of a magazine. I decided to make it with burgers instead. Yum!"
1/4 c. onion, chopped
2 cloves garlic, minced
1/4 t. dried thyme
1-1/2 c. shredded Colby Jack
cheese, divided
1-1/2 lbs. ground beef
6 slices frozen garlic Texas toast
8-oz. can tomato sauce
1 T. brown sugar, packed
1 t. Worcestershire sauce
1 t. steak sauce
In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped patties. In a large skillet, cook patties over medium heat for 5 to 6 minutes per side, to desired doneness. Meanwhile, prepare toast according to package directions. Drain patties; set aside and keep warm. Add remaining ingredients to the skillet. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast. Makes 6 servings.
Dark Chocolate Pecan Pie
This recipe was shared by Rita Morgan of Pueblo, Colorado. She writes, "Decadent, rich and fantastic! My husband always saves room for dessert when this is on the menu."
1-1/2 c. pecan halves
1-1/2 c. dark chocolate chips
1 T. all-purpose flour
1/2 c. butter, softened
1/2 c. light brown sugar, packed
3 eggs
1/2 c. dark corn syrup
2 t. vanilla extract
1/4 t. salt
9-inch pie crust, baked
Garnish: whipped topping
In a bowl, stir together pecans, chocolate chips and flour; set aside. In another bowl, beat butter and brown sugar until well blended. Beat in eggs, one at a time. Mix in corn syrup, vanilla and salt, just until blended. Stir in pecan mixture. Pour into baked pie crust. Bake at 325 degrees for 55 to 60 minutes, until a toothpick inserted in center comes out with just melted chocolate. Center will set as it cools. Cool on a wire rack. Chill until serving time. Garnish with whipped topping. Makes 8 servings.
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