STUFFED CHICKEN BREASTS

4 boneless, skinless chicken breasts 1 ⁄2 bag Pepperidge Farm stuffing, either cornbread or herb-seasoned 1 ⁄2 cup mayonnaise 1 ⁄3 cup Dijon mustard 2 cups Rice Chex cereal 2 cups Corn Chex cereal

Prepare stuffing in a bowl as directed on package and set aside. Do not bake the mixture.

Cut a horizontal slit into the thickest part of each breast creating a pocket. Fill with prepared stuffing mix.

Mix mayonnaise and mustard. Salt chicken, then brush on mayonnaise-mustard mixture to coat each breast.

Crush Chex Mix cereals together, and roll chicken breasts in crushed cereal.

Place chicken on cookie sheet lined with parchment paper. Bake at 400 degrees for about 35 minutes or until juices run clear.

— Louella Landreth

SPINACH-

RICOTTA STUFFING

1 cup cooked, chopped and drained fresh spinach

1 ⁄2 cup ricotta cheese

1 ⁄2 cup Gorgonzola cheese 4 slices bacon, cooked

and crumbled

Salt and pepper to taste

1 large egg

Combine spinach, ricotta, Gorgonzola, bacon and mix. Season with salt and pepper. Add egg, mix well and set aside until ready to stuff chicken breast.

— Food Network

BROCCOLI CASSEROLE

2 10-ounce packages broccoli flowerets

1 cup mayonnaise 1 cup grated cheddar cheese

2 eggs

1 can cream of mushroom soup 2 tablespoons minced onions

1 cup crushed Cheez-Its 3 tablespoons butter

Prepare broccoli as directed on package.

Mix broccoli with next five ingredients. Pour into baking dish coated with nonstick spray. Cover top with crushed Cheez-Its and dot with butter.

Bake for 30 minutes at 350 degrees.

CRANBERRY-

PECAN SALAD

2 3-ounce packages strawberry Jell-O

2 cans whole-berry cranberry sauce

2 9-ounce cans crushed pineapple

1 cup chopped celery

1 cup chopped pecans

Dissolve Jell-O in one cup boiling water. Add cranberry sauce and pineapple with juice. Add celery and nuts.

Mix and pour into dish. Chill in refrigerator until set.

— Louella Landreth