Ingredients

• 2 cups vanilla yogurt
• 1 cup granola
• 8 blackberries

Directions

1. In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.
   Perfect for brekfast, light snack or desert!

Ingredients

• 1 pound ground beef
• 1 (10.75 ounce) can Campbell’s® Condensed Tomato Soup (Regular or 25% Less Sodium)
• 1 cup Pace® Thick & Chunky Salsa
• 1/2 cup shredded Cheddar cheese
• 8 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds

Directions

1. Brown ground beef in skillet. Pour off fat.
2. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.
3. Serve with French fries and corn on the cob. For dessert serve chunky applesauce.

Ingredients

• 1 (10 ounce) can premium white-meat chicken, packed in water, drained
• 1/3 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 tablespoons basil pesto sauce, divided
• Vegetable oil spray
• 1 (10 ounce) package refrigerated pizza dough
• 1 cup fresh asparagus cut in 1-inch pieces, or canned, cut asparagus, drained
• 1 cup chopped, fresh red bell peppers (roasted*) or canned, roasted red bell peppers, drained
• 1/2 cup shredded part-skim mozzarella cheese
• 1 ounce feta cheese, crumbled

Directions

1. Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
2. Lightly coat a 9×12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.

Ingredients

• 4 hard rolls, split
• 1/2 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon Parmesan cheese3 tablespoons olive oil
• 2 pounds round steak, thinly sliced
• 1 large onion, sliced and quartered
• 1 pinch coarse sea salt
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon liquid smoke
• 8 (1 ounce) slices provolone cheese
• 1/2 teaspoon Italian seasoning

Directions

1. Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
2. Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
3. Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
4. Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.

This is a great alternative to campfire smores!
All the goodness at home!
Ingredients:

• 4 graham crackers
• 2 milk chocolate candy bars
• 12 marshmallows

Directions

1. Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
2. Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
3. Arrange the marshmallows in a single layer in the prepared pan.
4. Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
5. Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.

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Barbequed Citrus Burgers

Ingredients

• 1 cup Italian-style salad dressing
• 1/2 cup Worcestershire sauce
• 1/2 cup applesauce
• 1/4 cup hot pepper sauce
• 1 lime, juiced
• 6 bone-in pork chops

Directions

1. Mix together the Italian dressing, Worcestershire sauce, applesauce, hot pepper sauce, and lime juice in a bowl. Pour the marinade over the pork chops, and refrigerate in marinade for 6 hours or overnight.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chops from the marinade, and pour marinade into a saucepan. Bring the marinade to a boil over medium heat, and allow to boil for about 1 minute. Place the pork chops onto the preheated grill, and grill until well browned and no longer pink in the middle, about 6 minutes per side, basting the chops occasionally with the marinade. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Allow the marinade baste to cook completely onto the chops.

Ingredients

• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons water
• 2 cloves garlic, peeled and chopped
• ground black pepper to taste
• 4 pounds beef tri tip, cut into 1/2 inch slices

Directions

1. In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

Ingredients

• 1 (15 ounce) can green beans
• 1 (14 ounce) can canned stewed tomatoes
• Italian seasoning to taste
• 1/3 cup sliced almonds

Directions

1. In a pot over medium heat, cook the green beans and tomatoes until heated through. Season with Italian seasoning. Stir in the almonds just before serving.

Ingredients

• 1/4 cup butter
• 4 large tart apples – peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

Directions

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.