2 eggs
4 oz. of cream cheese (1/2 of an 8 oz. package)
1/2 cup Kraft Italian Six Cheese Blend (Or Italian Three Cheese Blend)
3 cups fresh or frozen broccoli cuts – If using frozen, thaw and drain
1/2 cup cherry tomatoes, cut in half
2 cans (8 oz. each) crescent dinner rolls

Heat oven to 375°. Mix first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients. Unroll crescent dough; separate into 16 triangles. Arrange in an 11″ circle on a pizza pan or baking sheet, with short sides of triangles overlapping, almost pinwheel style, in the center and points of the triangles pointed outward. (There should be a 5″ diameter opening in the center of the circle.)

Spoon cheese/vegetable mixture onto dough near the center of the circle. Bring outside points of triangles up over filling then tuck under dough in the center of the ring to cover filling. (Don’t worry about that too much. Just do the best you can.)

Bake 35 to 40 minutes or until crust is golden brown and filling is heated through.

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That is how I made it. The original recipe also calls for:
1/2 lb. fresh mushrooms cut into quarters
4 green onions, sliced

I can’t imagine it being any better than the version I made, so if, like me, you don’t “do” mushrooms, it’ll be fine without them.

You can also change up the veggies or add chicken or ham.

For a video on how to make it go to prepare it, especially if you can’t picture how to do the dough ring, go to Kraft Food & Family.

6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ozs. Cheddar cheese, cubed or shredded
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) butter
8 ozs. grated sharp white Cheddar cheese

Preheat the oven to 350°. Grease a 4 quart casserole dish.

Bring the broth, salt, pepper, and garlic powder to a boil in a 2 quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed cheddar cheese and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar cheese and bake for 35-40 minutes or until set.

3 cups Pepperidge Farm Corn Bread Stuffing or Herb Seasoned Seasoned Stuffing
1/4 cup butter, melted
1 can (10-3/4 ozs.) Condensed Cream of Chicken soup or Cream of Mushroom soup
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (2 ozs.)
2 small yellow squash, shredded (about 2 cups)
2 small ucchini, shredded (about 2 cups)
1/4 cup shredded carrot

In small bowl, combine stuffing and margarine. Reserve 1/2 cup stuffing mixture. In 2 quart, low sided, oblong baking dish, spread remaining stuffing mixture.

In medium bowl, combine soup, sour cream and cheese. Stir in yellow squash, zucchini and carrot. Spread soup mixture over stuffing mixture. Sprinkle with reserved stuffing mixture.

Bake at 350° 40 minutes or until hot and bubbling.

**Note – 4 cups of yellow squash can be used instead of using yellow squash, zucchini and carrot.

Layered Sundried Tomato and Artichoke Spread

1 package (8 oz.) cream cheese, chilled
3 Tablespoons finely chopped sundried tomatoes in oil, well drained*
3 Tablespoons finely chopped drained canned artichoke hearts
2 Tablespoons pesto
2 Tablespoons chopped smoked almonds**
2 teaspoons chopped fresh parsley
Ritz Crackers or other snack crackers of your choice

Cut cream cheese horizontally into 3 slices using dental floss. Place 1 slice on large sheet of poastic wrap; top with tomatoes and second cream cheese slice.

Combine artichokes and pesto; spoon over second cream cheese layer. Top with remaining cheese slice, nuts and parsley. Press lightly to secure

Refrigerate 1 hour. Serve with crackers.

*I used the sundried tomatoes found in the produce section. They’re in slices and there’s no oil. I pulverized them in the food processor.

**Regular, slivered almonds work great

See a video of the making of Layered Subdried Tomato and Artichoke Spread on the Kraft Foods website.

Place layer of peas in bottom of casserole; add layer of asparagus. Pour half the soup over the two layers. Repeat the process with peas, asparagus and soup. Sprinkle potato chips over the top. Bake in 325 degree oven about 25 minutes or until casserole bubbles.

(From 100 Years of Florence Cooking)

To the sugar add flour and stir in pineapple juice. Place in double boiler and allow to cook until mixture begins to thicken. Add well beaten egg, then butter. Stir thoroughly and allow to cool. Beat the cream until thick. Chop the pineapple, orange, nuts, and cherries. Mix with the cream and add to the cooked mixture. Pour in freezing trays and allow to freeze. May be used as dessert or salad.

2 cups washed cranberries
1/2 orange, juice and peeling
1 cup sugar
1 package strawberry gelatin
1/2 cup chopped nuts
1/2 cup chopped apple
1/2 cup chopped celery

Grind the cranberries and orange peel. Add the sugar and orange juice and place over fire. Cook until mixture thickens or has clear jelly appearance. Allow to cool. Dissolve the gelatin in boiling water and mix with the cranberry mixture. When cool add the nuts, celery and apple. Place in molds or dish and allow to set until congealed. Makes a delicious salad to serve with chicken or meat.

6 eggs
1/2 cup grated cheese
2 tablespoons milk
Salt and pepper

Beat yolks and whites of eggs separately. Add the salt, pepper and milk to the yioks, then fold in stiffly beaten whites. Place in a well greased skillet. Grate cheese over top. When mixture begins to cook around the edges raise up the sides and allow to cook through. Loosen around edge and fold toward the center.

Make a sauce of the milk by making a paste of the flour and water, add salt to taste. Cook in top of double boiler until thick. Add butter and cheese and allow to melt. Separate the egg yolks and whites and beat until thick. Allow the first mixture to cool to which add the well beaten yolks and stir thoroughly. Last fold in stiffly beaten whites. Pour into a well greased baking dish and bake in a moderate oven until mixture leaves the sides of the dish.

3 cups flour
1/2 teaspoon salt
1-1/2 cup milk
3 teaspoon baking powder
1-1/4 cup brown sugar
1 cup nuts

Sift dry ingredients and add brown sugar. Add milk and nuts. Bake 45 to 60 minutes at 350 ° in greased pan.