Ingredients

• 1 (12-oz) jar marinated artichoke hearts
• 1 lb mild Italian sausage, casing removed
• 1 ½ (5-oz) bags garlic/butter croutons
• ½ cup trinity mix (fresh diced onions, bell peppers, celery)
• 2 cups reduced-sodium chicken broth (or stock)
• ½ cup shredded Parmesan cheese
• Aluminum foil

Prep

• Preheat oven to 425°F.
• Chop artichokes into bite-size pieces.

Steps

1. Preheat oven to 425°F. Chop artichokes into bite-size pieces. Crumble sausage and place in 13- x 9-inch baking dish; bake 8–10 minutes.
2. Remove sausage from oven. Stir in artichokes, croutons, trinity mix, chicken broth, and cheese. Cover with foil; bake 20 minutes.
3. Remove foil; bake 10 more minutes or until browned. Serve.

Ingredients

• 1 ½ lb fresh yellow squash
• 1 medium yellow onion
• 1 tablespoon water
• 2 medium carrots
• 1 (18.8 oz) can chicken corn chowder
• 8 oz shredded sharp cheddar cheese, divided
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 3.5 oz garlic-herb butter
• 2 cups cornbread stuffing mix
• 2 tablespoons cooked bacon pieces

Steps

1. Preheat oven to 400°F. Slice squash and chop onion (1 cup). Combine squash, onions, and water in microwave-safe bowl; microwave on HIGH 7–8 minutes until tender. Meanwhile, shred carrots.
2. Drain squash mixture thoroughly. Combine squash mixture, chowder, carrots, 1 cup cheese, salt, and pepper until blended.
3. Melt butter, then combine with stuffing mix; spread one-half mixture in bottom of 2-quart baking dish. Top with squash mixture.
4. Stir bacon and remaining 1 cup cheese into remaining half stuffing mixture; spread over squash layer. Bake 15–20 minutes until top is crisp and golden and filling is hot and bubbly. Serve.

Ingredients

• 1 (8 oz) package cream cheese
• 12 oz frozen whipped topping (about 4 ½ cups), divided
• ⅓ cup grape (or strawberry) jelly
• ⅓ cup + ½ cup sweetened condensed milk
• ½ cup creamy peanut butter
• 1 cup powdered sugar
• 1 prepared graham cracker (or cookie crumb) pie crust

Prep

• Let cream cheese and whipped topping stand at room temperature to soften.
• Whisk jelly to make it smooth and pourable.

Steps

1. Set cream cheese and whipped topping out to soften. Whisk jelly to make it smooth and pourable.
2. Whisk ⅓ cup condensed milk and 1 ½ cups whipped topping until smooth; set aside.
3. Combine cream cheese, peanut butter, and remaining ½ cup condensed milk in large bowl; mix with electric mixer until smooth. Add sugar and mix until blended.
4. Fold in remaining 3 cups whipped topping until well blended. Pour one-half of mixture into pie crust.
5. Pour jelly evenly over peanut butter mixture, then pour condensed milk-whipped topping mixture over jelly. Top with remaining half peanut butter mixture. Refrigerate (or freeze) 1–2 hours until set. Serve.