Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. After all, not everyone loves tacos! (If you can believe that!) Today's offerings include African-Style Sweet Potato and Butternut Squash Stew and Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce. Enjoy!

2-STEP SKILLET CHICKEN BROCCOLI DIVAN

This is from FamilyTime, and begins, “This is our go-to recipe when we need good food that can be ready really fast. It features a scrumptious combination of creamy chicken and broccoli topped with cheese- and it's ready in 25 minutes.”

Serves: 4 servings (about 1 1/3 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes

To view this online, click here.

Ingredients

1 tablespoon butter

4 skinless, boneless chicken breast half (about 1 pound), cut into 1-inch pieces

3 cups fresh or frozen broccoli florets

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup milk

1/2 cup Shredded Cheddar cheese

Directions

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.

Flavor Variation: Try this recipe with Campbell's® Condensed Cream of Mushroom Soup and shredded Swiss cheese.

AFRICAN-STYLE SWEET POTATO AND BUTTERNUT SQUASH STEW

This recipe comes from Publix.

Servings: 8; Total Time: 3 hours, 10 minutes; Active Time: 10 minutes

To view this recipe online, click here.

Ingredients

2 medium sweet potatoes

1 can chickpeas (garbanzos), (15–16 oz), drained

1 (14.5-oz) can no-salt-added diced tomatoes, undrained

1 (10-oz) can diced tomatoes with green chiles, undrained

8 oz prediced bell pepper mix (1 1/2 cups)

1 tablespoon Cajun seasoning

1 teaspoon chunky garlic paste

2 1/2 cups vegetable broth (or stock)

1 package fresh (or frozen) prediced butternut squash (15–16 oz)

3 tablespoons fresh cilantro, coarsely chopped

1/2 cup roasted unsalted peanuts, coarsely chopped

1/2 cup creamy peanut butter

Directions

Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas. Place in slow cooker: sweet potatoes, chickpeas, tomatoes, bell peppers, seasoning, garlic paste, and broth; cover and cook on HIGH for 2 1/2–3 hours (or LOW for 4–6 hours) or until potatoes are tender.

Stir in squash during last 30 minutes of cook time. Chop cilantro and peanuts.

Remove 1 cup of liquid from stew and whisk with peanut butter until blended. Stir peanut butter mixture into stew. Serve topped with cilantro and peanuts.

SLOW COOKER CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

This comes from FamilyTime, and begins, “Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, white wine and tomatoes simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.”

Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 420 minutes

To view this online, click here.

Ingredients

Campbell's® Condensed Cream of Chicken Soup or 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken with Herbs Soup

1 cup Chablis or other dry white wine

1/4 cup coarsely chopped pitted kalamata or oil-cured olive

2 tablespoons drained capers

2 cloves garlic, minced

1 can (14 ounces) artichoke heart, drained and chopped

1 cup jarred sun-dried tomatoes, drained and coarsely chopped

8 skinless, boneless chicken breast half (about 2 pounds)

1/2 cup chopped fresh basil leaves (optional)

2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)

Directions

Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

Easy Substitution: You can substitute Swanson® Chicken Broth for the wine, if desired.

Easy Substitution: This recipe is also delicious served over hot cooked egg noodles or mashed potatoes, instead of rice.

Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.

APPLE BREAKFAST WEDGES

This comes from Betty Crocker, and begins, “Slice into a warm apple breakfast or brunch treat. All you need is 15 minutes of prep, and it's in the oven.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 6

To view this online, click here.

Ingredients

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 medium cooking apples, peeled, thinly sliced (about 2 cups)

1/3 cup water

2 tablespoons butter or margarine

1/2 cup Original Bisquick™ mix

2 eggs

Maple-flavored syrup, if desired

Directions

Heat oven to 400°F. Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.

In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.

Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.

Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup.

Expert Tips

Use slightly tart apples with a crisp texture, such as Haralson apples. If you like a sweeter apple, choose Fuji, Prairie Spy or Gala.

Sprinkle with powdered sugar, and serve with warm maple syrup.

SUGAR COOKIES

This absolutely yummy treat comes from Grace Parisi on the Today show’s website. It begins, “It's cookie swap season — but unlike gingerbread cookies, sugar cookies are perfect all year round, so bookmark this recipe for your next baby shower, Halloween, Valentine's day, or — my favorite — July 9, which is National Sugar Cookie Day!

“Cookies, rolled and cut into holiday shapes then festively decorated, are essential around the holidays. And these cookies in particular are fantastically delicious and easy to bake. Plus, decorating them is a snap and the whole family can involved.

“Simply choose from three simple decorations to make them your own, brush with an egg wash and sprinkle with sugar before baking, glaze with white icing (use a squeeze bottle for easy handling) or glaze with a mix of white and colored icings.

“Make-ahead tip: These cookies can be stored between sheets of wax paper in an airtight container for up to one week.”

Ingredients

2 sticks unsalted butter, softened (8 ounces)

1 cup sugar

2 large eggs, separated

1 teaspoon pure vanilla extract

1/2 teaspoon salt

2 1/2 cups all-purpose flour, plus more for rolling

2 teaspoons lemon juice

3 cups confectioners' sugar

Sanding sugar, sprinkles, nonpareils for decorating

Preparation

Make the dough.

In a standing electric mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed until fluffy, about 2 minutes. Add the egg yolks, vanilla and salt and beat until combined. Add the flour and beat on low speed until moistened. Divide the dough into 3 discs, wrap them each in plastic and refrigerate until chilled, about 30 minutes.

Roll out and stamp the dough.

Preheat the oven to 350 degrees and line 3 baking sheets with parchment. Working with one disc of dough at a time, on a floured surface, roll the dough 1/4-inch thick. Stamp out as many cookies as possible.

Time to bake!

Transfer the cookies to a baking sheet, and spread them out about 1-inch apart. Gather the scraps and re-roll to make more cookies. Bake the cookies in the center of the oven until lightly browned, 12 to 14 minutes. Let them cool slightly, then transfer the cookies to wire racks to cool completely. Repeat with the remaining dough, re-rolling the scraps.

Make the glaze.

In a bowl, whisk the egg whites until frothy. Add the lemon juice and confectioners' sugar until smooth. Spread the white glaze over the cookies, covering them completely and let them dry.

Let's decorate!

Transfer the remaining glaze to a piping bag or a squeeze bottle with a tiny tip and pipe designs all over the cookies. Sprinkle with sanding sugar, if desired. Let the cookies dry completely, then transfer them to platters to serve.

How to make alternative decorations:

1. Lightly brush the unbaked cookies with a mixture of 2 egg yolks combined with 2 tablespoons of water. Let the egg wash dry slightly, then sprinkle with sanding sugar. Bake the cookies as directed above.

2. Divide the glaze into bowls and add food coloring to each. Glaze the cookies with one solid color then pipe dots or lines onto the wet glaze. Let the cookies dry completely before serving.

MACARONI AND CHEESE CARBONARA

This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”

Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings

To view this online, click here.

Ingredients

Kosher salt

1 pound elbow macaroni

8 slices bacon, cut into 1/2-inch pieces

Extra-virgin olive oil

2 1/2 cups half-and-half

Freshly ground black pepper

1 pound cream cheese, room temperature

8 ounces sharp Cheddar, shredded (about 3 cups)

3 ounces Gruyere, shredded (about 1 cup)

4 scallions, thinly sliced

1 cup panko bread crumbs

Directions

Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.

Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.

Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.

Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.

Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.