Ever wanted to serve up a homecooked meal, but felt like you needed hours of prep time to get it on the table? Not anymore! This week's Menu of the Week is filled with recipes that go from fridge to table in a flash...all in under an hour! They're all from our brand new cookbook, Homestyle in a Hurry.
From breakfast and appetizers to soups, sandwiches, salads and sides, you'll find plenty to treat your family all day long. Chapters like Dinner in a Dash and Easy-as-Pie Desserts even allow families who have busy schedules can enjoy an evening meal together.
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 Homestyle in a Hurry !
Cherries & Cream Muffins
Jodi Griggs of Richmond, Kentucky shared these delicious breakfast treats with us. They sparkle with sugar topping and are quick enough even for a weekday morning!
1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
1 t. almond extract
1/2 t. vanilla extract
2-1/2 c. frozen unsweetened
tart cherries, thawed,
drained and divided
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. milk, divided
In a large bowl, beat butter and sugar until light and fluffy. Add eggs and extracts; blend well. Add half of the cherries to batter; set aside. Combine flour, baking powder and salt in a separate bowl. Add half of the flour mixture to butter mixture with a spatula, then half of the milk. Add remaining flour mixture and milk; mix well. Fold in remaining cherries. Fill greased muffin cups 2/3 full. Sprinkle generously with sugar. Bake at 375 degrees for 20 to 30 minutes, until golden. Makes one dozen muffins.
Hearty, Healthy Chicken Salad
Heather Cooper of Everett, Washington shared this lunch-perfect recipe with us. She writes, "I first made this recipe one summer when I was craving a Thanksgiving leftovers sandwich and didn’t want to roast a turkey. It turned out to be a big hit! I make it often now. All ingredients are to taste, so add more or less of anything to your liking."
4 boneless, skinless chicken breasts,
cooked and diced
1/2 c. celery, chopped
1/4 c. onion, chopped
1/2 c. sweetened dried cranberries
1/4 c. sunflower kernels
1/2 to 1 c. low-fat plain yogurt
1-1/2 t. dried sage
1-1/2 t. poultry seasoning
10 slices favorite bread, toasted
In a large bowl, combine all ingredients except yogurt, seasonings and bread. Slowly stir in yogurt until ingredients are moistened to your preference. Add seasonings to taste. Serve on toasted bread. Makes about 5 sandwiches.
Rosemary Roasted Potatoes
Penny Sherman of Cumming, GA shared this easy side dish recipe with us. She writes, "This is the easiest potato dish ever, yet it’s packed with flavor! You don’t even need to peel the potatoes."
2 lbs. redskin potatoes, diced
1/4 c. olive oil
1 t. dried rosemary
1 t. onion powder
1/2 t. garlic salt
1/2 t. pepper
1/4 t. paprika
Place potatoes in a greased 13"x9" baking pan; set aside. Mix remaining ingredients in a small bowl; drizzle over potatoes and toss to coat. Bake, uncovered, at 325 degrees for 30 minutes. Stir; bake an additional 10 minutes, until potatoes are tender and golden. Makes 6 to 8 servings.
Stuffed Artichoke Chicken
Michelle Marckesano of East Meadow, New York shared this new twist on chicken with us. She writes, "One of my husband’s favorite meals. The filling was originally served as an appetizer...one day I decided to try filling chicken cutlets with it and it was a big hit!"
1 c. mayonnaise
1 onion, chopped
1 c. grated Parmesan cheese
14-oz. can artichoke hearts,
drained and chopped
1 T. lemon juice
1/2 t. pepper
2 lbs. boneless chicken cutlets
salt and pepper to taste
3 T. olive oil
3/4 c. seasoned dry bread crumbs
Combine mayonnaise, onion, cheese, artichokes, lemon juice and pepper in a bowl; set aside. Flatten chicken cutlets between 2 pieces of wax paper until thin; sprinkle with salt and pepper. Spread artichoke mixture onto each chicken cutlet. Roll up; secure with a wooden toothpick. Drizzle roll-ups with oil; coat with bread crumbs. Place in an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 30 minutes. Makes 8 servings.
No-Bake Peanut Butter Bars
Cheri Maxwell of Gulf Breeze, Florida shared this super-simple recipe with us. She writes, "This is a favorite after-school treat at my house. So easy to make and the kids just love them!
2 c. margarine, divided
2 c. creamy peanut butter
4-1/2 c. powdered sugar
2 c. graham cracker crumbs
2 c. semi-sweet chocolate chips
Melt 1-1/2 cups margarine and pour into a large bowl. Add peanut butter, powdered sugar and graham cracker crumbs; blend well. Spread in a greased 15"x10" jelly-roll pan; set aside. In a saucepan over low heat, combine remaining margarine and chocolate chips. Stir occasionally until melted and smooth. Spread over peanut butter layer. Let cool completely before cutting into bars. Makes 3 dozen.
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