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Sweet Vidalia Pie In a medium bowl, combine mozzarella cheese, Cheddar cheese, and mayonnaise; mix well. Spread half the mixture into baked pie shell; set aside. Meanwhile, in a medium skillet, heat oil over medium heat and sauté onion slices 4 to 5 minutes, until translucent and soft. (Full Story)

Easy Burgoo In a soup pot, combine chicken, beef, broth, and pepper; bring to a boil over high heat. Reduce heat to medium, cover loosely, and simmer 1-1/2 hours, stirring occasionally. (Full Story)

Egg Tips Eggs are packed with a number of nutrients. One egg has 13 essential vitamins and minerals, plus high-quality protein, for only 70 calories. (Full Story)

French-Fried Pepper Rings Slice the tops off the peppers and remove the seeds; cut each pepper into 1/4-inch rings. Place 1 inch oil in a soup pot and heat over medium-high heat until hot but not smoking. (Full Story)

Healthy Snacking at Work For many of us, food offers comfort when we’re bored or under stress. (Full Story)

Smart Tips for the Fish Counter Fish is a smart option for quick and nutritious dinners. There are loads of choices, and being an informed shopper is a must. Want to reel in the best buys at the fish counter? Keep these basic tips in mind: (Full Story)

Zesty Pork Tacos In a large skillet, combine pork, chopped onion, garlic, chili powder, salt, and pepper over high heat; mix well and cook 8 minutes, or until no pink remains in pork. Add beans, vinegar, and water; stir and cook for another 8 minutes, or until warmed through. Spoon pork mixture into corn tortillas or taco shells, and serve immediately. (Full Story)

Thai Chicken Satay Preheat oven to 350F. Soak wooden skewers in water 15 to 20 minutes. Thread chicken onto skewers and place on a rimmed baking sheet. In a small saucepan, combine remaining ingredients over low heat until melted and smooth. Brush evenly over chicken skewers, completely coating them, and bake 8 to 10 minutes, or until cooked through and no pink remains. (Full Story)

Creamy Cavatelli In a large pot, cook pasta according to package directions; drain and set aside in a colander. In the same pot, combine remaining ingredients and heat over medium-low heat for 10 to 12 minutes, or until bubbling. Return pasta to pot and toss to coat. Heat 2 to 3 more minutes, or until heated through. Serve immediately. (Full Story)

Almond Macaroons Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray. Place coconut in a large bowl; set aside. In a medium saucepan, combine egg whites and sugar over medium heat. Cook 2 to 3 minutes, just until sugar has dissolved and mixture is bubbly. Remove from heat and mix in almond extract. Pour mixture over coconut; mix well. (Full Story)

Chocolate Garden Pie In a large bowl, combine melted chocolate and whipped topping; mix well. Reserve 1/4 cup crushed cookies. Stir remaining 1-1/4 cups crushed cookies into chocolate mixture. Spoon into pie crust and sprinkle reserved cookie crumbs evenly over top. Cover loosely and chill at least 2 hours before serving. (Full Story)

El Dorado Beef Casserole Preheat the oven to 375 F. Coat a 1-1/2-quart casserole dish with nonstick cooking spray. In a large skillet, brown the ground beef and onion over medium-high heat for 5 minutes. Add the tomato sauce, water, and chili powder; mix well. Reduce the heat to medium-low and simmer for 2 to 3 minutes, or until thickened. (Full Story)

Crispy Asparagus In a deep skillet, heat 1 inch water over high heat until boiling. Add the asparagus and cook until crisp-tender; drain. In a shallow dish, beat the egg and milk until well combined. Place bread crumbs in another shallow dish. Heat olive oil over medium-high heat in a skillet until hot. Dip asparagus in egg mixture then into bread crumbs, coating completely. Sauté asparagus in hot oil until golden. Drain on a paper towel-lined plate and serve immediately. (Full Story)

Orange Crab Salad In a large bowl, combine orange juice, vegetable oil, vinegar, honey and salt; whisk together until well combined. Add orange pieces, avocado, bell pepper, and onion. Stir gently until evenly mixed. Place lettuce leaves on individual plates and spoon salad mixture equally over each. Top each with crabmeat, and serve. (Full Story)

Cherry Cola Ribs In a soup pot, heat oil over medium-high heat and cook ribs 8 to 10 minutes, until brown on all sides. (Full Story)

Twice-Baked Salmon Potatoes Preheat oven to 400°F. Scrub potatoes then pierce skins with a fork. Bake 60 minutes, or until tender. Let cool slightly. (Full Story)

Lemon Meringue Cake Preheat the oven to 350?F. Coat a 9" x 13" baking dish with nonstick cooking spray. Stir the lemon peel into the cake batter then pour batter into the baking dish (Full Story)

Is It Done Yet? Cooking Tips We've all heard that "timing is everything." Well, that's especially true when we're cooking. (Full Story)

Minty Pea Salad In a large bowl, combine mayonnaise, sour cream, mint, mustard, salt and pepper; mix well. Stir in peas and onion, until evenly coated. Cover and refrigerate for at least 1 hour before serving. (Full Story)

Rice Pilaf In a soup pot, melt butter over medium heat. Add orzo and onion and sauté 6 to 8 minutes, or until orzo is golden and onion is tender. Add remaining ingredients; mix well and bring to a boil. Reduce heat to low, cover, and simmer 30 to 35 minutes, or until no liquid remains. Fluff with a fork, and serve. (Full Story)

Creamy Pepper Dressing In a large bowl, combine all the ingredients until well mixed. Serve immediately or, for best results, chill for at least 2 hours before serving. (Full Story)

Herb/Spice of the Month: Dill Weed Seed or weed? Herb or spice? Dill is a gift from our garden that packs a flavor punch I'm naming dill as both our herb and spice of the month. You see, both herbs and spices are flavorful, natural additions to our food - with spices being the dried seeds, buds, fruit...even bark or roots of plants, while herbs are the leaves or flowers of plants. (Full Story)

Kitchen Shortcuts: Broth to the Rescue Stock your pantry with canned broth and get ready to stir things up in the kitchen in no time. (Full Story)

Turkey Loaf "Cake" Preheat oven to 375°F. Coat a 10-inch Bundt or tube pan with nonstick cooking spray. In a large bowl, combine the ground turkey, onion, bread crumbs, ketchup, eggs, salt, and pepper; mix well. Place in the prepared pan. (Full Story)

Pork Lo Mein Prepare the spaghetti according to the package directions; drain and keep warm in a large serving bowl. Meanwhile, in a small bowl, combine the chicken broth, soy sauce, and sugar; mix well and set aside. (Full Story)

Chocolate-Peanut Butter Cream Pie Bake the pie shell according to the package directions; let cool. In a medium saucepan, combine the pudding mix and milk over medium heat. Stir constantly until boiling then remove from the heat. (Full Story)

Skillet Corned Beef & Cabbage In a large skillet, heat the oil over medium heat. Add the cabbage, and sauté for 6 to 8 minutes, until very soft but not brown. Add the salt and pepper; mix well. (Full Story)

March Madness: Shoot for 5- to-9-a-Day Generations of moms have been proven right; eating our fruit and veggies is still top priority! And, with March Madness coming soon, instead of serving junk food for game-watching, let’s shoot for healthier snacks off the court too. (Full Story)

Rich 'n' Creamy Fettuccine Cook the fettuccine according to the package directions; drain... (Full Story)

Sausage & Bean One-Pot In a large saucepan that has been coated with nonstick cooking spray, cook the onion and garlic over medium heat for 2 to 3 minutes, just until the onion is softened. (Full Story)

Southwestern Layered Rice Bake 25 to 30 minutes, or until bubbly and brown around the edges. (Full Story)

Sweet 'n' Spicy Meat Loaf Preheat oven to 375°F. Coat a 9" x 5" loaf pan with nonstick cooking spray. In a large bowl, combine all ingredients except ketchup; mix well. Place mixture in pan; spread ketchup evenly over top. Bake 1 to 1-1/4 hours, or until juices run clear. Allow to sit 5 minutes. Pour off excess juices, slice, and serve. (Full Story)

Parsley Salad In a large bowl, combine the bulgur wheat and water and allow to stand for 20 to 30 minutes, or until the water is completely absorbed. Add the oil, lemon juice, mint, garlic, salt, and pepper; mix until thoroughly combined. Add the remaining ingredients and toss until well blended. Cover and chill for at least 1 hour before serving. (Full Story)

Chicken & Wild Rice Soup Heat oil in a soup pot over medium heat. Add onion and carrots, and sauté 5 minutes. Add water, seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts. Serve immediately. (Full Story)

Leap-Year Birthday Cake Bake cake batter according to package directions for two 9-inch round layers; let cool. In a medium bowl, with an electric beater on medium speed, beat pudding mix and milk until well combined; allow to thicken slightly. Invert 1 cake layer onto serving plate. Spread 1 cup pudding over cake layer and cover with sliced strawberries (Full Story)

Tortilla Crisps Preheat the oven to 425°F. Coat rimmed baking sheets with nonstick cooking spray. Coat the tortillas on both sides with the cooking spray. Cut each tortilla into 8 wedges and place on the baking sheets. Bake for 6 to 8 minutes, or until golden. Allow to cool then store in an airtight container until ready to use. (Full Story)

Penne Primavera In a soup pot, heat oil over medium heat and sauté garlic, onion, carrots, broccoli, and yellow pepper for 5 minutes, or until soft. Stir in marinara sauce, salt, crushed red pepper, and spinach; reduce heat to low and simmer 15 minutes. (Full Story)

Crispy Parmesan Chicken Preheat oven to 400°F. Line a 9" x 13" baking dish with foil. In a shallow dish, combine spaghetti sauce mix, bread crumbs, and cheese. Place tomato sauce in another shallow dish. Dip chicken pieces in tomato sauce then into bread crumb mixture, coating completely (Full Story)

Mini Orange-Date Muffins Preheat the oven to 400°F. Coat mini muffin pans with nonstick cooking spray. In a large bowl, stir together the date bread mix, 1 cup orange juice, the butter, egg, and orange peel until well blended. Spoon the batter into the muffin pans, filling each tin two-thirds full. Place one pecan half on each muffin and bake for 10 to 12 minutes, or until golden. Remove from the pan to cool on a wire rack. (Full Story)

Best Food Buy: Pickles Pickles are a year-round Best Food Buy at the market, and we're taking a tasty look at them! Did you know that here in the U.S. we consume more than 2.5 billion pounds of pickles each year? That's 20 billion pickles! Talk about one of our favorites...I mean, is there a deli sandwich that doesn't come with a crunchy dill pickle alongside it? Or a hot dog that couldn't use some pickle relish on it for tasty excitement? It even makes potato salad taste homemade. Yes, chopped sweet pickle always does the trick. (Full Story)