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Chicken, Cauliflower and Potato Bake

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Ingredients 1 1/2 lb russet or Yukon gold potatoes (about 2 large), peeled and cut into 1/4-inch slices 1 small head cauliflower (about 2 lb), thick stalk discarded, cut into 1/4-inch slices 1 package (20 oz) boneless, skinless chicken thighs (about 6 thighs) 2 teaspoons salt 1/4 teaspoon ground red pepper (cayenne) 4 tablespoons butter 2 tablespoons Gold Medal� all-purpose flour 1 cup heavy whipping cream Grated rind and juice of 1 medium lemon 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 cups shredded Italian cheese blend (8 oz) 1/2 cup Progresso� plain panko crispy bread crumbs 2 tablespoons chopped fresh Italian (flat-leaf) parsley Steps 1 Heat oven to 375�F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread potatoes evenly in dish. Top with cauliflower. Rub chicken thighs with 1/2 teaspoon of the salt and the red pepper; place in single layer on top of cauliflower. 2 In large microwavable bowl, place 2 tablespoons of the butter. Microwave unc...
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Creamy Apple Dessert

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Ingredients 1/4 cup butter or 1/4 cup margarine 1 1/2 cups graham cracker crumbs 1 (14 ounce) cans sweetened condensed milk ( like Eagle brand) 8 ounces cream cheese, softened 1/4 cup lemon juice 1 (21 ounce) cans apple pie filling 1/4 cup chopped walnuts 1/2 teaspoon cinnamon Directions Preheat over to 350�F. Use a 1/ 1/2 quart baking dish (10x6) and melt butter or margarine in the oven. Sprinkle the graham cracker crumbs over melted butter and mix well. Press into the bottom of the dish to make a crust. Mix sweetened condensed milk, cream cheese and lemon juice. Spread evenly over crust. Spoon pie filling evenly over creamy layer. Bake 25 to 30 minutes until set. Cool slightly. In small dish, mix together nuts and cinnamon. Sprinkle over pie filling. Serve warm or cold. Refrigerate leftovers (if there are any!).
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Lemon Meringue Pie Cannoli

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Ingredients 1 box (14.1 oz)  Refrigerated Pie Crust, thawed 1 egg 1 teaspoon water 3/4 cup lemon curd 1/2 cup marshmallow fluff 1 cup frozen whipped topping, thawed Optional, 1 teaspoon lemon zest Steps 1 Preheat oven to 425�F. Spray 8 cannoli forms with non-stick baking spray. 2 Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes. 3 Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely. 4 Stir together lemon curd and marshmallow fluff. Stir in the whipped topping. Pour into a disposable pastry or zip top bag. 5 Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells. 6 If desired, sprinkle lemo...
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