Flamenco Chicken Stuffed Peppers

6 bell peppers, color of your choice
4 teaspoons Homemade Gourmet Chicken Enchilada Soup Seasoning
½ cup diced tomatoes with green chilies
8 ounces Velveeta cheese, cubed
6 tablespoons milk
2 pounds boneless, skinless chicken breasts, cooked and shredded
1 package Homemade Gourmet Spanish Rice Mix, prepared 1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Lightly spray a 13x9x2 baking dish with non-stick cooking spray. Cut off tops of peppers and scoop out seeds. If necessary, slightly trim the bottom of peppers so they will sit up in the baking pan.
Prepare sauce. In a large sauce pan, combine enchilada seasoning, diced tomatoes, Velveeta cheese and milk. Heat slowly over medium heat until cheese is melted, and stir often to prevent burning.
In a bowl, combine chicken with sauce and Spanish Rice; stir until well blended.
Spoon chicken mixture into pepper shells and top with cheddar cheese.
Cover and bake 45 to 60 minutes or until peppers are soft. Serves 6.

Leaping Lords Cheesecake

Leaping Lords Cheesecake

2 8-ounce packages cream cheese, softened
2 tablespoons cocoa
1 package Homemade Gourmet Basic Cheesecake Mix
4 ounces Three Musketeers candy bar or any candy bar of
your leaping lord's choice (about 1 cup chopped)
8-ounce container whipped topping, thawed and divided
chocolate cookie pie crust

Beat first three ingredients together until smooth and creamy, stir in candy pieces and half of the whipped topping.
Spoon mixture into crust. Chill 2 hours or overnight.
If desired, top with remaining whipped topping and garnish with additional chopped candy bar. Serves 8.

Chicken Swimming with Apricots

Chicken Swimming with Apricots

3 pounds boneless, skinless chicken breasts

½ cup pitted dried plums
½ cup dried apricot halves
2 tablespoons Homemade Gourmet Garlic Lemon Seasoning
½ cup orange juice
¼ cup red cooking wine (optional)
1 tablespoon honey
8-ounce package angel hair pasta, prepared

Place chicken breasts in slow cooker with plums and apricots on top.

Combine seasoning, orange juice, wine and honey; pour over chicken.

Cover and cook on low 6 hours or on high 3 hours.

Serve over prepared pasta. Serves 6.

Cranberry Sweet Bread Loaf

Cranberry Sweet Bread Loaf

1 Homemade Gourmet® Basic Sweet Bread Mix
½ cup vegetable oil
2 eggs
8 ounces mixed-fruit applesauce
1 cup dried cranberries
½ cup nuts, chopped (optional)

1. Preheat oven to 325 degrees. Combine oil, eggs and applesauce and add to bread mix. Add cranberries and nuts.

2. Pour mixture into greased 5x8 loaf pan. Bake 60 to 80 minutes or until toothpick inserted in center comes out clean. Serves 10.

Huevos Burritos

Huevos Burritos

½ pound lean ground beef
2 tablespoons water
2 tablespoons Homemade Gourmet Taco Soup Seasoning, divided
2 cups egg substitutes (equal to 8 whole eggs)
½ cup light sour cream
½ cup prepared Maria's Salsa
½ cup reduced-fat shredded cheddar cheese
12 low-fat whole wheat tortillas

Optional toppings: Additional prepared Maria's Salsa, cheese, sour cream

Brown beef with water and 1 tablespoon seasoning. Set aside; keep warm. In greased skillet combine eggs with remaining seasoning; scramble eggs until thoroughly cooked.
Add sour cream, salsa, cheese and warm seasoned beef. Heat on medium low until cheese is melted.
Warm tortillas slightly if desired. Spoon scrambled egg mixture into tortilla, roll up burrito style and serve warm with desired toppings. Serves 6.

Garlic Basil in an Italian Pear Chicken recipe

Italian Pear Chicken

3 pounds boneless, skinless chicken (or partridge) breast
4 tablespoons Homemade Gourmet Garlic Basil Seasoning
24-ounce can pear halves with juice, undrained
½ cup water

Place all ingredients in a freezer bag. Seal and smoosh! Before freezing, label as Italian Pear Chicken and list cooking options:
Bake: Preheat oven to 350 degrees. Defrost and place entire contents in a baking dish. Cover and bake for 45 minutes or until chicken juices run clear.
Slow cooker: Defrost and place entire contents in slow cooker. Cook on high 4-6 hours or low 6-8 hours.

Hot Dill Dip

Hot Dill Dip

2 tablespoons Homemade Gourmet® Mock Spinach Seasoning Dip (you won't use the whole mix packet)
10.75-ounce can cheddar cheese soup
8 ounces sour cream
2 tablespoons Parmesan cheese (optional)
Tortilla chips for serving

In a microwave-safe bowl, combine all ingredients except Parmesan cheese. Heat on high for 2 to 3 minutes and stir.
If desired, sprinkle with Parmesan cheese; serve with tortilla chips.

Baked French Toast breakfast

Baked French Toast

16-ounce loaf French bread
8 large eggs
1 cup half-and-half
1 cup milk
½ teaspoon salt
1 Homemade Gourmet® Spiced Dip Mix
1 teaspoon vanilla

Praline Topping
1 cup butter, softened
1 Homemade Gourmet® Old-Fashioned Apple Crisp
½ cup brown sugar, packed
¾ cup pecans
½ teaspoon nutmeg
maple syrup or honey for serving

Slice bread into 1-inch slices. Arrange the slices in a generously buttered 13x9x2 baking dish in 2 rows, overlapping the slices.
In a large bowl, combine eggs, half-and-half, milk, vanilla, Spiced Dip Mix and salt; beat with mixer or whisk until blended, but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices. Cover with foil; refrigerate overnight.

Preheat oven to 350 degrees. Combine praline topping ingredients (apple crisp mix, brown sugar, pecans, nutmeg) in a medium bowl and spread evenly over bread.
Bake for 55-60 minutes, or longer; until puffed and golden. Serve with maple syrup or honey.

Cranberry Poinsettias

¼ cup Homemade Gourmet® Cranberry Margarita Party Blender Mix*
1 cup cranberry juice cocktail
1 cup orange juice
3 cups crushed ice
½ cup vodka**


1. Place all ingredients in a blender and mix on high for 1 - 2 minutes or until desired consistency is reached. Pour in glasses and serve. Garnish with orange slices or mint leaves, if desired.
2. To make this on the rocks, pour all ingredients, excluding the ice, into a pitcher and stir until the mix is completely dissolved. Serve over ice. Garnish with orange slices or mint leaves, if desired.

Serves 6, 8-ounce glasses for each recipe
*This mix will make 4 recipes for a total of 24, 8-ounce glasses.

**To make a non-alcoholic version, omit the vodka and follow all other directions as written.