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Ingredients Base and Topping 1 box  Gluten Free chocolate chip cookie mix 1/2 cup butter, softened (not melted) 1 teaspoon gluten-free vanilla 1 egg Filling 2 packages (8 oz each) cream cheese, softened 1/2 cup cane sugar 1/2 cup heavy whipping cream 2 eggs 1 teaspoon gluten-free vanilla Steps 1 Heat oven to 350�F. Spray bottom of 13x9-inch pan with cooking spray. 2 In medium bowl, stir Base and Topping ingredients until soft crumbly dough forms. 3 Measure 2 1/2 cups of the mixture by lightly spooning into measuring cups. Press into bottom of pan. Reserve remaining mixture for topping. Bake 12 to 14 minutes or until golden brown. 4 Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add cream, eggs and 1 teaspoon vanilla; beat until smooth. 5 Pour cream cheese mixture over baked cookie crust. Crumble remaining Topping mixture over cream cheese mixture. 6 Bake 25 to 30 minutes or until mixture crumbled on Topping is golden brown. C...

Ingredients 1 lb uncooked penne pasta 1 lb lean (at least 80%) ground beef 1 1/2 teaspoons Montreal steak seasoning 1 cup dry white wine 3 tablespoons butter 3 medium onions, sliced (3 cups) 3 tablespoons  all-purpose flour 3 cups  beef flavored broth (from 32-oz carton) 3 cups shredded Swiss cheese (12 oz) 2/3 cup  plain panko crispy bread crumbs 1 tablespoon butter, melted Steps 1 Heat oven to 375�F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time. 2 Meanwhile, in 12-inch nonstick skillet, cook beef and steak seasoning over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is browned; drain. Add wine; cook 6 to 8 minutes or until most of liquid has evaporated. Transfer to large bowl. 3 Add 3 tablespoons butter to skillet; heat over medium-high heat. Stir in onions to coat with butter. Cook 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium; cook 15 to 2...

Ingredients Cheeseburgers 2 cans (8 oz each)  refrigerated crescent dough sheet 10 slices American cheese, each cut into quarters 40 frozen cooked home-style meatballs, thawed (1/2 oz each) 1 egg 1 tablespoon water 1 tablespoon sesame seed Sauce 3/4 cup mayonnaise 3 tablespoons ketchup 1 tablespoon plus 1 teaspoon dill pickle relish 1 teaspoon mustard Steps 1 Heat oven to 375�F. Line 18x13-inch rimmed pan with cooking parchment paper. Spray parchment paper with cooking spray. 2 Unroll dough; press each sheet into 15x7-inch rectangle. Cut each rectangle into 20 (3x1 1/2-inch) rectangles, cutting into 5 rows by 4 rows. Place 1 rectangle of cheese in middle of each dough rectangle. Place frozen meatball on top of cheese, and wrap dough around meatball leaving two sides open. 3 Place wrapped meatballs, open sides touching, on cookie sheet in 2 concentric circles around 6-inch circle on parchment paper, with 17 meatballs in inner circle and 23 in outer circle. 4 In small bowl, mix egg a...

Ingredients 2 boxes (6 oz. each)  organic homegrown macaroni & cheese 1 lb ground beef, browned 1 can (18.5 oz)  Southwest Style Black Bean & Vegetable 1 can (14.5 oz)  organic fire roasted petite diced tomatoes 3/4 cup water 2 cups Cheddar Jack cheese 1/4 cup fresh chopped cilantro 1/4 cup green onions, diced 1/2 serrano or jalape�o pepper, seeded and sliced thin (optional) Steps 1 Preheat oven to 450�F. In a large (3.2 quart or larger) nonstick Dutch oven, combine the pasta and cheese sauce packets from macaroni and cheese boxes with browned ground beef, vegetable soup, tomatoes, water and 1 cup cheese. 2 Cover and cook on stovetop over medium-high heat for 10 minutes, stirring every few minutes. Sprinkle with remaining cheese. 3 Transfer to oven, cooking 5-7 minutes, or until cheese is melted and bubbly. Top with sour cream, cilantro, green onions and jalapeno or serrano slices, if desired. Remove and spoon into bowls.

Ingredients 1 package (20 oz) boneless skinless chicken breasts, cut in 1-inch pieces 1 tablespoon Italian seasoning 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon salt 2 tablespoons butter 1 carton (32 oz)  chicken broth 1/2 cup heavy whipping cream 1 package (20 oz) refrigerated cheese tortellini 1 cup frozen organic garden peas, thawed (from 10-oz bag) 1/2 cup shredded Parmesan cheese 1/4 cup finely shredded fresh basil leaves Steps 1 Rub chicken with Italian seasoning, pepper flakes and salt. In 5-quart Dutch oven, melt butter over medium-high heat. Cook chicken in butter 3 to 4 minutes without moving, until browned on first side. Stir, and cook 2 minutes longer. 2 Add broth and whipping cream; heat to boiling. Stir in tortellini; return to boiling. Reduce heat to medium-low; simmer 14 minutes, stirring occasionally. Stir in peas; cook 2 to 4 minutes longer or until peas are cooked. Sauce will be thin. Stir in Parmesan cheese. Let stand 3 minutes; stir. Top with basil. Nut...