Red Gold All-n-One Lasagna This lasagna is a family favorite! You better keep an eye on it, as Garfield the Cat may try to steal it away. 😉Ingredients 1 lb Italian sausage 1/2 cup water 1 (28 oz.) can Red Gold Crushed Tomatoes 2 (14.5 oz.) cans Red Gold Diced Tomatoes with Basil, Garlic & Oregano 1 tsp Italian seasoning 1 (16 oz.) box traditional lasagna noodles 1 (15 oz.) ricotta cheese 2 cup shredded mozzarella cheese 1 cup shredded Tillamook Garlic White Cheddar cheese 1/2 cup grated Parmesan cheese Preheat oven to 350°F. Cook sausage over medium heat, until sausage is no longer pink; drain. In large mixing bowl…

Cornbread Muffins *Batch Cooking Recipe* Use applesauce and almond milk to make these dairy-free cornbread muffins with chopped pecans adding texture and flavor. Leftover muffins can be frozen. Ingredients 1 1/2 cup cornmeal 1/2 cup whole wheat pastry flour 2 tablespoons ground flaxseed 2 teaspoons baking powder 1/2 teaspoon fine sea salt 1 cup H-E-B Almondmilk, Unsweetened 1/2 cup unsweetened applesauce 1/4 cup honey 1 cup fresh corn kernels or frozen corn kernels, thawed 1 cup Nature’s Eats Texas Grown Pecan Halves, chopped Preheat oven to 350°F. Lightly coat standard muffin tin with butter. Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small…

Chocolate Peppermint Crunch Cupcakes Full of flavor and fun! Ingredients 1 package H-E-B Candy Cane Sandwich Creme Cookies 1 package Peppermint Bark, for decoration (optional) 1 package H-E-B Feel Gluten Free to Indulge Chocolate Cake mix (mix according to directions on box) 8 oz cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 tsp vanilla extract cupcake liners Preheat oven to 350 degrees. Mix H-E-B Feel Gluten Free to Indulge Chocolate Cake mix according to directions (do not bake). Line cupcake tins with liner, place a H-E-B Candy Cane Sandwich Creme Cookies in the bottom of each liner. Take 1/2 of remaining cookies…

Mangover Your Quesadilla This deliciously satisfying recipe is bursting with antioxidants and over 20 vitamins and minerals! Ingredients 2 small boneless, skinless chicken breasts 1 (8-ounce) can tomato sauce 1 dried ancho chile pepper, stemmed and seeded 6 ounces thinly sliced Tillamook Cheddar cheese 1 ripe Mango, peeled, pitted and thinly sliced 4 flour tortillas Cook chicken on a grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite size strips. Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for…