Breaded Ranch Chicken

Recipe By: Taste of Home
Serving Size: 8

• 3/4 Cup cornflakes, crushed
• 3/4 Cup Parmesan Cheese,Grated
• 1 envelope ranch salad dressing mix
• 8 chicken breasts, boneless, skinless
• 1/2 Cup butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear.

Bow Tie Pasta Salad

Serving Size: 1

• 1 Cup vegetable Oil
• 2/3 Cup white wine vinegar
• 2/3 Cup Teriyaki Sauce
• 6 Tablespoons sugar
• 1/2 Teaspoon salt
• 1/2 Teaspoon pepper
• 16 Ounces bow tie pasta
• 10 Ounces spinach craisins
• 3 cans manderin oranges
• 16 Ounces waterchestnuts, sliced
• 1/2 Cup parsley, chopped
• 1 bunch green onions

honey roasted peanuts sesame seedsCook Bow Tie pasta drain and rinse with cold water.Mix first 6 ingredients together for dress and pour over bow tie pasta. Marinate for at least 2 hours.Add all other ingredients and serve

Boneless Pork Loin Roast

Recipe By: Safeway
Serving Size: 12

• 4 Pounds pork loin roast
• 2 Teaspoons cornstarch
• 1/4 Teaspoon cinnamon
• 1/8 Teaspoon salt
• 1/2 orange peel, grated
• 2 Tablespoons orange juice
• 2 Tablespoons dry sherry
• 1 can whole berry cranberry sauce

In a small saucepan, stir together all ingredients except pork. Cook stirring over medium heat until thickened; set aside. Place roast in shallow baking dish. Roast at 325 degree for 45 minutes. Spoon 1/2 cup of glaze over roast and continue roasting for 30-45 minutes. Spoon 1/2 cup glaze over roast and continue roasting for 30-45 minutes more, until internal temperature is 155-160 degrees. Let stand 10 minutes before slicing and serve with remaining sauce.

Blueberry Sour Cream Pancakes

Recipe By: Taste of Home
Serving Size: 20

• 1/2 Cup sugar
• 2 Tablespoons cornstrach
• 1 Cup water
• 4 Cups blueberries, fresh or frozen

PANCAKES
 2 Cups flour
1/4 Cup sugar
 4 Teaspoons baking powder
1/2 Teaspoon salt
2 eggs 1 1/2 Cups milk
 1 Cup sour cream
1/3 Cup butter, melted
 1 Cup blueberries, fresh or frozen
In a medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from the heat; cover and keep warm.
Pancakes:
Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries. Pour batter by 1/4 cupfulls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve with blueberry topping.

Blueberry French Toast

Recipe By: Taste of Home
Serving Size: 7

• 12 slices bread with crusts removed
• 16 Ounces cream cheese
• 1 Cup blueberries, fresh or rozen
• 12 eggs
• 2 Cups milk
• 1/3 Cup maple syrup or honey

SAUCE 1 Cup sugar 2 Tablespoons cornstarch 1 Cup water 1 Cup blueberries, fresh or frozen 1 Tablespoon butterCut bread into 1 inch cubes; place half in a greased 13 by 9 inch dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberies and remaining bread.In large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; recue heat. Simmer for 8-10 minutes or until beries have burst. Stir in butter until melted. Serve over French toast.

Blueberry Almond Muffins

Recipe By: Penseys
Serving Size: 36

• 1/2 Cup flour
• 3/4 Cup flour, wheat, white
• 1/2 Cup oat bran
• 1/4 Cup flaxseed meal
• 3/4 Cup sugar
• 2 Teaspoons baking powder
• 3/4 Teaspoon salt
• 1/2 Teaspoon cinnamon
• 4 Tablespoons butter, melted
• 3/4 Cup milk
• 1/2 Teaspoon almond extract
• 1/2 Teaspoon Vanilla Extract
• 2 eggs, beaten
• 1 Cup blueberries

Heat oven to 400. Stir the dry ingedients together in a medium borwl. Make a well in the middle. In a separate bowl, stir together the melted butter, milk, almond and vamilla extract and eggs. Pour into the well and combine the liquid and dry ingredients with a few swift stokes, approximately 10-20 seconds. Don't over mix. gently fold in the blueberries and almonds. Divide the batter evenly among 36 cups. ake until muffins are golden brown, about 15 minutes. Remove from pans after about 5 minutes. Best wehn served warm, but these freeze well and reheat well.

Belgian Waffle Mix

Recipe By: Linda Jibson
Serving Size: 8

• 1 (2 1/2 teaspoons) pkg yeast, dry
• 2 Cups milk, lukewarm
• 4 eggs, separated
• 1 Teaspoon vanilla
• 1/2 Cups flour
• 1/2 Teaspoon salt
• 1 Tablespoon sugar
• 1/2 Cup butter, melted

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until doubles in bulk. Use 1/2 cup mix per waffle. Sprinkle with powdered sugar.