1 cup all-purpose flour
2/3 cup butter
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1 cup white sugar
2 (8 ounce) containers frozen whipped topping, thawed
1 (5.9 ounce) package instant chocolate pudding mix
1 (5.1 ounce) package instant vanilla pudding mix
3 cups milk
1/8 cup grated semisweet chocolate

In a medium to large bowl, combine the flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees for 25 minutes, or until golden brown. Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top. Refrigerate for 4 to 8 hours before serving. Enjoy.

RC: Randy S.


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Pumpkin Layer:
1 cup cold milk
1 (15 ounce) can solid pack pumpkin puree
2 (3.5 ounce) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Cheesecake Layer:
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 & 1/2 cups frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crust

Pour milk for pumpkin layer into large bowl. Add pumpkin puree, pudding mix, cinnamon, ginger, and cloves and whisk until thoroughly mixed. Let sit until thickened, about 5 minutes. Meanwhile, beat cream cheese, milk, and sugar for cheesecake layer in a large bowl with an electric mixer until smooth. Gently stir in whipped topping. Spoon into graham cracker crust and spread into an even layer. Spread thickened pumpkin mixture over top. Cover and refrigerate until set, at least 4 hours. Enjoy.

RC: www.allrecipes.com
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1 pound ground beef, turkey OR chicken
1 & 1/2 cups chunky salsa
1 (10 ounce) can whole kernel corn, drained
3/4 cup creamy salad dressing, such as Miracle Whip or Mayonnaise OR 1/2 cup sour cream
1 teaspoon chili powder
2 cups crushed tortilla chips
2 cups Colby or Monterey Jack cheese

Preheat the oven to 350 degrees. Cook meat in a large frying pan over medium-high heat until browned for about 5 to 7 minutes. Remove from the heat and drain excess oil. Stir in the salsa, corn, salad dressing (or sour cream), and chili powder into the skillet until well combined. Layer 1/2 of the ground beef mixture in an ungreased 2-quart casserole dish; top with 1/2 of the tortilla chips and 1/2 of the cheese. Repeat layers once more. Bake, uncovered, in the preheated oven, until heated through and cheese is melted, about 20 minutes. Enjoy with favorite sides.

RC: Kaimana A.
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4 boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (Optional)
1/4 cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Season chicken on both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts skin-side down in the skillet. Sprinkle with fresh herbs. Cook until the bottoms are well seared and golden brown, 5 to 6 minutes. Flip chicken breasts over and continue cooking until an instant-read thermometer inserted into the center of a breast reads 150 degrees, about 5 minutes. Add vinegar and cold butter to the pan with chicken. Shake the pan gently until butter melts and the internal temperature of chicken reads at least 165 degrees, 2 to 3 minutes more. Stir in 1 tablespoon chicken broth to thin sauce, if needed. Enjoy with favorite sides.

4 servings

RC: John Mitzewich
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1 (14 ounce) purchased angel food cake, cut into 1-inch pieces
1 (21 ounce) can if your choice of cherry pie, blueberry OR strawberry filling, divided
1 (3.4 ounce) package vanilla instant pudding mix and pie filling (such as Jell-O®)
1 1/2 cups whole milk or half-and-half
1 cup sour cream
1 (8 ounce) container frozen whipped topping, thawed
sliced almonds (optional)

Gather all ingredients. Place half of angel food cake pieces in the bottom of a deep 8-x-8-inch or 9x9-inch baking dish in an even layer. Spread 1 cup cherry pie filling over top of cake. Top with remaining cake pieces in an even layer. Whisk together vanilla pudding mix, whole milk, and sour cream in a large bowl until slightly thickened and smooth, about 1 minute. Pour pudding mix over top of cake and spread evenly. Spread thawed whipped topping over pudding layer. Dot with remaining 1 cup cherry pie filling. Using a toothpick or spoon, swoop and swirl pie filling into the whipped topping. Refrigerate, uncovered, for at least 8 hours or up to 12 hours. Garnish with sliced almonds. Enjoy.

RC: Diana Moutsopoulos / Allrecipes

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