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June Recipes


This delicious baked chicken, coated with seasoned cereal crumbs is every bit as tasty as it's fried counterpart...and it's ready in just 30 minutes!

3/4 Cup Corn Flakes (finely crushed)

1/2 tsp. garlic powder

1/8 tsp. Ground Black Pepper

1/8 tsp. Ground Red Pepper

4    Skinless, Boneless Chicken Breast Halves (about 1 lb.)

1/4 Cup Swanson®  Chicken Stock

Heat the oven to 400° F.

Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl. Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet. Bake for 20 minutes or until the chicken is cooked through. Serves: 4

Recipe From: Campbell's Kitchen


2    Cups Rhubarb (cut into 1/2 inch pieces)

2    Tbsp. Flour

2    Eggs (slightly beaten)

1/8 tsp. Salt

1    Cup Sugar

1/2 Cup Whipping Cream

1    Unbaked 9" Pie Shell

Combine eggs, rhubarb, sugar, salt and flour. Pour into an unbaked pie shell. Pour whipping cream over the top. Bake at 375 degrees for 10 minutes, then reduce heat to 350 degrees and bake for an additional 50 minutes. 


1 Box White Cake Mix

1 (3 1/2 oz.) Pkg. Vanilla Pudding Mix (not instant)

1 Cup Milk

8 oz. Cream Cheese (room temperature)

8 oz. Cool Whip

1 Cup Crushed Pineapple (drained)

1 Cup Chopped Walnuts

1 Cup Shredded Coconut

Follow directions on cake mix box. Bake in a large pan (10 X 15 inch) for 18 to 25 minutes. Cook pudding with 1 cup milk, let cool. Mix together cooked pudding and cream cheese. Fold in Cool Whip and crushed pineapples. Spread over cooled cake. Sprinkle walnuts and coconut over top of cake.


Filling Ingredients:

1    Whole Chicken (cut up, 3 to 4 lbs.)

8    Cups Water

3    Medium Carrots (diced)

3    Stalks Celery (chopped)

1    tsp. Dried Thyme

1    tsp. Salt

1/4 tsp. Pepper


      Poultry Seasoning

Cream of Chicken Soup Ingredients:  **(see note below)

3/4  Cups Additional Chicken Broth

1/4  tsp. Poultry Seasoning

1/8  tsp. Onion Powder

1/8  tsp. Garlic Powder

1/8  tsp. Black Pepper

1/8  tsp. Salt

1/8  tsp. Parsley

       Dash of Paprika

3/4  Cups Milk

1/4  Cup + 2 Tbsp. Flour

Dumpling Ingredients:

2    Cups Flour

1    Cup Milk (whole milk)

1    Tbsp. Baking Powder

3    Tbsp. Butter (softened)

1/2 tsp. Salt

Place chicken in a large pot with celery, carrots, parsley, thyme, poultry seasoning, salt and pepper to taste. Cover with 8 cups of water. Simmer for one hour, until tender. Remove the chicken and cool enough to remove the meat from the bone. Return chicken meat to pot and broth.

Make the cream of chicken soup by boiling in a medium-sized saucepan: The 3/4 cups additional chicken broth, 1/2 of the milk, and the seasonings for about 2 minutes. In a bowl, whisk together the remaining milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.  Add the cream of chicken soup to the chicken meat and broth in the large pot and simmer gently.

To make the dumplings mix flour, baking powder and salt. Work in the butter with fingertips. Gradually add the milk. Roll into golf ball sized balls, then flatten to 1/2 inch thickness. Drop carefully into the hot broth and simmer the chicken and dumplings 10 minutes longer, making sure to ladle broth over the dumplings to submerge them as they cook.

**Note: You many substitute one can of cream of chicken soup in place of the homemade version. We recommend trying it at least one time with the homemade version.


9    HONEY MAID Honey Grahams (finely crushed about 1 1/4 cups)

1/3 Cup Butter (melted)

1    qt. (4 cups) Frozen Vanilla Yogurt (softened)      

6    oz.  (1/2 of 12 oz. can) Frozen Lemonade Concentrate (thawed)

1/2 Cup COOL WHIP Whipped Topping (thawed)

Mix graham crumbs and BUTTER; press onto bottom of 9-inch square pan. Beat yogurt and concentrate with mixer until well blended; spread over crust.

Freeze 4 hours or until firm. Serve topped with cool whip.

Makes 9 servings.


Bacon adds so much flavor to chicken in this easy family favorite. Serve with macaroni and cheese for a wonderful dinner that goes from fridge to table in no time.

12 Bacon Strips

6   Boneless Skinless Chicken Breast Halves

1   pkg. (8 oz.) Cream Cheese (softened)

1   Medium Green Pepper (chopped)

     Salt and Pepper to Taste

In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.

Flatten chicken to 1/8-in. thickness with meat mallet or rolling pin. Spread cream cheese down the center of each chicken breast; top with chopped green pepper

Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks. Place in a greased 13x9 baking dish. Bake at 350° F for 35 to 40 minutes or until chicken juices run clear. Discard toothpicks before serving.


2    Eggs

1    Cup Milk

1/4 Cup Butter (1/2 stick)

2    oz. Unsweetened Chocolate (2 squares, melted & cooled)

1    Cup Sugar

1/8 tsp. Salt

1    tsp. Vanilla Extract

1/2 Cup Biscuit Baking Mix

Preheat oven to 350. Combine all ingredients in a blender and blend on high for 1 minute.

Pour mixture into a greased 9" pie plate. Bake for 30 minutes or until set. Cool completely before serving. Serve topped with whipped cream. 


You can serve this versatile pasta recipe for a speedy family supper, a girlfriends get-together or a casual dinner party. 

1       Cup Swanson® Chicken Broth  

1/2    tsp. Dried Basil Leaves (crushed)

1/8    tsp. Ground Black Pepper

2       Cloves Garlic (minced)

3       Cups Broccoli Florets

4 1/2 Cups Penne Pasta  (cooked and drained)

1       Tbsp. Lemon Juice

2       Tbsp. Grated Parmesan Cheese

Heat the broth, basil, black pepper, garlic and broccoli in a 10-inch skillet over medium heat to a boil. Reduce the heat to low.  Cover and cook until the broccoli is tender-crisp.

Add the pasta and lemon juice and toss to coat. Sprinkle the pasta mixture with the cheese. Serves: 4

Recipe From: Campbell's Kitchen


9"      Pie Shell (baked and cooled)

1 1/4 Cups Dark Brown Sugar (packed)

1/4    Cup Firm Butter

1/8    tsp. Salt

1/3    Cup Flour

1       tsp. Cornstarch

2       Cups plus 2 Tbsp. Milk

3       Egg Yolks

1/2    tsp. Vanilla


3       Egg Whites

1/4    tsp. Vanilla

3       Tbsp. Sugar

Filling: Melt butter in a heavy saucepan. Stir in 1/2 of the brown sugar and heat with constant stirring until a smooth liquid forms. Boil for 1 minute. Remove from heat. Blend remaining sugar with the next 3 ingredients and stir into the hot liquid. Stir in 1/2 the milk, so as to keep the mixture smooth; then add the rest of the milk. Place over medium heat and cook and stir until thickened, 5 to 6 minutes.

In a separate bowl beat the egg yolks. Add 1/2 cup of hot  mixture to yolks and stir quickly, then return yolk mixture to the saucepan, cook and stir 2 minutes longer. Remove from heat; stir in 1/2 teaspoon vanilla.

Meringue: Beat egg whites until stiff, add sugar 1 tablespoon at a time, beating well after each addition. Add 1/4 teaspoon vanilla and beat until stiff but still shiny. Turn filling into pie shell, pushing well up around the rim. Swirl meringue over the filling so it touches the crust all around. Bake at 300 degrees for 20 minutes until golden. Remove to a rack to co


4     oz. Packaged Dry Mafalda, Large Bow Tie or Campanelle Pasta       

6     Cups Mesclun or Other Spring Greens

1     Cup Grape Tomatoes or Cherry Tomatoes (halved lengthwise)

1/2  Cup Crumbled Gorgonzola, Blue or Feta Cheese (2 oz.)     

3     Tbsp. Olive Oil

3     Tbsp. White Wine Vinegar or Balsamic Vinegar

       Salt and Freshly Ground Black Pepper

1/4  Cup Pine Nuts (toasted)

If using mafalda, break into irregular pieces, 2 to 3 inches long. Cook pasta according to package directions. Drain, rinse with cold water, and drain again.

In a large salad bowl, combine cooked pasta, mesclun or other spring greens, tomatoes, and cheese. Drizzle with olive oil and vinegar, tossing to coat. Season to taste with salt and freshly ground pepper.

Divide salad evenly among four dinner plates. Sprinkle with pine nuts. Makes 4 main-dish servings.


2 Tbsp. Cornstarch

1/4 Cup Cold Water

1 1/2 Cup Sugar

1 Tbsp. Lemon Juice

4 Cup Raspberries (clean,
rinse and drain well)

1 Cup Flour

1 tsp. Baking Powder

1/2 tsp. Salt

6 Tbsp. Unsalted Butter (cold, cut into bits)

1/4 Cup Boiling Water

Vanilla Ice Cream

In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and raspberries, and combine the mixture gently but thoroughly. Transfer to an 8 inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the raspberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, place the skillet on a foil lined baking sheet in the middle of a 400 degree oven and bake for 20 to 25 minutes or until the topping is golden. Serve warm with vanilla ice cream.


This recipe has been passed down in our family for 4 generations now. It has been our traditional Sunday morning breakfast. They are extremely easy to make and very yummy. My husband brags about these more than any other food I make.

3 Large Egg Whites

2 Large Eggs

1 Cup All-purpose Flour

1 Cup Nonfat Milk

2 Tbsp. Granulated Sugar

2 tsp. Vanilla

1/2 tsp. Salt

1 Tbsp. Butter

3 1/2 Cup Raspberries, Strawberries, Blueberries, or a combination

1/4 tsp. Cinnamon

Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth. Melt butter in a 10- to 12-inch nonstick ovenproof frying pan in a 425 degree oven. Tilt the pan to coat it evenly. Pour the batter into the pan and bake until puffy and well-browned (about 25 minutes). In a bowl, combine the berries and cinnamon. Spoon the mixture onto the Dutch baby and sprinkle with powdered sugar. (4 servings)
Recipe From: Kittie


1 1/4 Cup Fresh Raspberries

1 1/4 Cup Unsweetened
White Grape Juice

1 1/2 Cup Raspberry Sherbet

1/4 Cup Water

1 Tbsp. Lemon Juice

10 Ice Cubes

Fresh Mint Sprigs; (optional)

Combine raspberries and grape juice in container of an electric blender; cover and process until smooth. Strain the mixture through several layers of dampened cheesecloth, reserving liquid. Combine reserved liquid, sherbet, water, and lemon juice in blender container; cover and process until smooth. Add ice cubes; process until frothy. Yield: 4 cups (serving size: 1 cup)