Ingredients 6 cups cubed red potatoes (about 2-1/2 pounds) 4 hard-cooked eggs, sliced 1 small onion, chopped 4 bacon strips, cooked and crumbled 1 tablespoon minced fresh parsley 1 cup mayonnaise 2 tablespoons dill pickle relish 3 to 5 teaspoons prepared mustard 1 tablespoon white vinegar 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon dill weed 1/2 teaspoon pepper Directions Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; {Read More}

Ingredients 2 teaspoons grated lime peel 1/4 cup lime juice 2 tablespoons olive or canola oil 2 tablespoons chopped fresh cilantro 1/2 teaspoon sugar 1/2 teaspoon salt 1 small jalapeño chile, seeded, finely chopped 1 clove garlic, finely chopped 4 boneless skinless chicken breasts (1 1/4 lb) Directions 1 To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken. 2 Between pieces of plastic wrap or waxed paper, place each chicken {Read More}

INGREDIENTS: 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 2 packages (8 oz each) cream cheese, softened 1/4 cup sugar 1 cup strawberry topping (from an 11.75-oz jar) 2 eggs 1 container (16 oz) frozen whipped topping, thawed 4 to 6 drops red food color, if desired Fresh berries, if desired DIRECTIONS: Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13×9-inch pan. (If dough is sticky, use floured fingers.) In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry {Read More}

Ingredients: 4 boneless skinless chicken breast halves {4 ounces each} Spreadable Herb and Garlic Cream Cheese {or chive and onion flavor} Salt and pepper to taste 8-10 bacon strips Directions: Flatten chicken to 1/2″ thickness. Spread 2-3 tablespoons cream cheese over each. sprinkle with salt and pepper. Roll up and Wrap each with 2-3 bacon strips, placing seam side down on a greased 13″ x 9″ baking pan. Bake uncovered for 35-40 minutes, at 400°C for 35-40 minutes. If needed, {Read More}