- 4 medium potato(es), russet
- 8 ounce(s) beef, lean ground, preferably 90% lean - *see Variation
- 1 cup(s) water
- 1 cup(s) cheese, cheddar, sharp, reduced-fat, shredded, divided
- 1/2 cup(s) sour cream, reduced-fat
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, black ground
- 3 whole scallion(s) (green onions), sliced
Cook Time: 15 minutes
Total Time: 15 minutes
- 2/3 cup butter
- 2/3 cup flour
- 7 cups milk
- 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
- 4 green onions, thinly sliced
- 10 to 12 strips bacon, cooked, drained, and crumbled
- 1 1/4 cups shredded mild cheddar cheese
- 1 cup (8 ounces) sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Preparation:In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
Shared by Coastieswife.
HEAT oven to 400ºF.
COMBINE coating mix, coconut and seasonings in pie plate. Beat egg in second pie plate.
DIP chicken in egg, then in coating mixture, turning to evenly coat both sides of each strip; place in 15x10x1-inch pan sprayed with cooking spray. Discard any remaining coating mix.
BAKE 12 to 14 min. or until chicken is done. Meanwhile, mix dressing and chutney.
SERVE chicken as dippers with the sauce.
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons dry sherry
- 2 teaspoons minced peeled fresh ginger
- 3 1/2 teaspoons cornstarch
- Coarse salt
- 1/2 cup low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 tablespoon plus 2 teaspoons vegetable oil
- 2 garlic cloves, chopped
- 2/3 cup unsalted cashews, toasted
- 2 scallions, white and green parts separated and thinly sliced
- Cooked white rice, for serving
- In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.
- To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.
- 4 eggs
- 1-3/4 cups granulated sugar
- 4 ounces unsweetened chocolate, melted and cooled slightly
- 1/2 cup cooking oil
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2/3 cup demerara sugar or turbinado sugar
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- 1 3/4 cups gingersnap cookie crumbs
- 2 1/2 tablespoons butter, melted
- 2 tablespoons white sugar
- 1 .25-ounce package unflavored gelatin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 14-ounce can sweetened condensed milk
- 2 eggs, beaten
- 1 15-ounce can pumpkin purée
For the filling: In a heavy saucepan, combine gelatin, cinnamon, ginger, nutmeg, cloves and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
After ingredients have been stirred and taken off the stove, stir in pumpkin, mixing thoroughly, and pour mixture into gingersnap crust. Chill for at least 3 hours before serving.
Top with whipped cream.
- 1 3/4 cups chocolate wafer crumbs (from about 36 cookies)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons packed dark-brown sugar
- Pinch of salt
- 6 ounces cream cheese, room temperature
- 3/4 cup confectioners' sugar
- 1 teaspoon coarse salt
- 1 1/4 cups smooth peanut butter
- 1 tablespoon pure vanilla extract
- 2 cups heavy cream
- 1 ounce dark chocolate, melted, for decorating
- 2 tablespoons smooth peanut butter, melted, for decorating
- Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
- Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
- Beat heavy cream until soft peaks form. Whisk 1/3d of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
- Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.
•10 large marshmallows
•Betty Crocker Cookie Icing (white and orange)
•Wilton Decorating Icing Tubes in Black, Red, Green, Blue and Pink
***it would have been a lot cheaper if I had just made the icing myself, see Stacy's tutorial for a good recipe)***
Here's what I did:
•Mix cookie mix according to directions, or prepare your favorite cut out sugar cookie recipe, then just grab a golf ball sized chunk and squish it down until it's about 1/4-1/2 inch thick. Do not worry about the shape or how lumpy it is, the more misshapen the better! Bake according to recipe directions.
•Once the cookies are cool, load them up with the cookie icing and spread it around with the back of a spoon, let some dribble over the edge for a "puddle" look.
•Spray a microwave safe plate with cooking spray, and place marshmallows on the plate. Set the microwave for 30 seconds, but watch the marshmallows as they cook. Stop the microwave as soon as the marshmallows start to get puffy, do not let them double in size.
•Spray your fingers with cooking spray or grease them up with shortening, and carefully pull the marshmallows off, by the base, and set them on top of the frosted cookies.
•Then just decorate as you'd like with the Wilton frosting, or your own homemade frosting! I was pleasantly surprised at how yummy the Betty Crocker cookie icing was!
These cookies flatten and crack as they cool. The secret in keeping them soft is to remove them from the oven as soon as they are set but before they start to brown.
2 cups sugar
1 1/2 cup shortening*
1/2 cup molasses
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
l/2 tsp. cloves
l/2 tsp. salt
Cream together the sugar and shortening. Add eggs and beat until thick. Add the molasses and stir until combined.
Sift together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to creamed mixture and stir just until blended. If the dough is very soft (hot day? warm kitchen?), wrap it in plastic wrap and chill in the freezer for 30 minutes.
Shape into 1” balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350º for 7 - 10 minutes or just until set but before they start to brown.
* This is a very old recipe and, like many cookie recipes from the 1950’s, it uses Crisco (vegetable shortening) instead of butter. You can substitute 1 1/2 cups melted and cooled butter for the shortening, but you will have to increase the flour to 4 1/2 cups and definitely chill the dough before using.
COOK Macaroni as directed on package. Meanwhile, brown meat with onions and garlic in large skillet; drain.
ADD macaroni, Cheese Sauce and barbecue sauce to meat mixture in skillet; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
TOP with bacon and onions.
- 3 slices whole-wheat sandwich bread
- 1/4 cup whole milk
- 1 1/2 pounds ground turkey, 93 percent lean, dark meat
- 3 scallions, finely chopped
- 2 small cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 large egg
- Coarse salt and ground pepper
- Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
- In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
- With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
- To freeze, transfer baking sheet to freezer. Freeze for 1 hour to set shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
4 cups ziti pasta, uncooked
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
1 cup sliced and chopped pepperoni
1 cup shredded cheese (we used Provolone and Pepper Jack)
1/2 cup Parmesan CheeseRagu® Sweet Tomato Basil Pasta Sauce for dipping
- Preheat oven to 425
- Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
- Season each crust with garlic salt and Italian seasoning.
- Top with cheese and meat
- Starting with a short end, roll crust into a tight log
- Slice into 1″ sections
- Place on lightly greased pan and bake for 10-12 mins.
- Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping
Five-Cheese Ziti Al Forno (6-8 servings)
- 4 cups tomato sauce
- 2 cups alfredo sauce
- 1/2 cup ricotta cheese
- 1/4 cup mozzerella cheeseshredded
- 3 tablespoons Fontina cheese, shredded
- 1 teaspoon garlic pepper seasoning
- 1/2 teaspoon garlic powder
- 3 cups mozzarella cheese, shredded
- 1/2 cup Italian breadcrumbs
- 3 tablespoons romano cheese, grated
- 3 tablespoons parmesan cheese, grated
- 1 tablespoon fresh garlic, chopped
- 3 tablespoons vegetable oil
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 lb dry ziti pasta
- 1 cup mozzarella cheese, shredded
- PREPARE THE ZITI SAUCE:.
- Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.
- PREPARE THE ZITI TOPPING:.
- In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.
- Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.
- WHEN READY TO PREPARE THE WHOLE DISH:.
- Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
- Prepare the pasta according to package directions.
- Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.
- When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
- Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
- Top the mozzarella with the prepared Ziti Topping, spreading evenly.
- Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.
- Remove and serve immediately.
1 (8 oz.) pkg. Cream Cheese
1 can 14 oz. Artichoke Hearts, drained, chopped
1/2 cup Frozen Spinach chopped
1/4 cup Mayonnaise
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese
1 clove Garlic, finely minced
1/2 tsp. dry Basil
1/4 cup Mozzarella Cheese, grated
1/4 tsp. Garlic Salt
Dash Salt and Pepper to taste
Allow cream cheese to come to room temperature.
Cream together mayonnaise, parmesan, romano cheese, garlic, basil, and garlic salt. Mix well.
Add the artichoke hearts and spinach and mix until blended.
Store in a container and refrigerate until you are ready to use.
Spray pie pan with Pam, pour in dip, and top with Mozzarella cheese.
Bake at 350 for 25 minutes or until the top is browned.
Serve with toasted bread.
CHOCOLATE MINT LAYER BROWNIES
makes 24 servings
1 1/2 cups (3 sticks) plus 6 TBS. butter, divided
2 cups granulated sugar
2 tsp. vanilla
3/4 cup cocoa
1 cup all-purpose flour
1/2 tsp. baking powder
2 2/3 cups powdered sugar
1 TBS. plus 1 tsp. water
1 tsp. mint extract
4 drops green food color
1 cup semi-sweet chocolate chips.
1. Heat oven to 350 degrees. Grease 9x13 baking pan.
2. Place 1 cup (2 sticks) butter in large microwave-safe bowl; cover. Microwave for two minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour, and baking powder; beat until well blended. Pour batter into pan.
3. Bake 30-35 minutes. Cool completely in pan on wire rack.
4. Prepare mint cream center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Spread evenly on brownie. Cover; refrigerate until cold.
5. Prepare chocolate glaze by placing remaining 6 TBS. butter and chocolate chips in small microwave-safe bowl. Microwave 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.
5 - 6 pounds pork tenderloin (or roast)
21 ounces Dr. Pepper (do NOT use diet or generic)
1 cup brown sugar
3/4 cup white sugar
2 cloves garlic
1 (7 ounce) can chipotle chilies in adobo sauce
6 ounces medium red taco sauce
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Place pork in the crock pot and make sauce.
Here's the trick with the sauce: Remove chipotle chilies from the can and put in the measuring cup that you'll measure your Dr. Pepper with. Pour Dr. Pepper over them and remove the chilies (and throw away) just to get the sauce off and then continue pouring Dr. Pepper into the measuring cup until you reach the full 21 ounces. You'll also need to rinse out the chipotle can with the Dr. Pepper to get all the adobo sauce out. Do NOT use the chipotle peppers (I did this and it was killer hot). You can add 1 or 2 for a kick if you want.
Blend all ingredients together in either a blender or with an immersion blender until combined and pour over the pork. Cook on high for 5 hours or on low for 8 hours until the pork is easily shreddable. If you've never had a Cafe Rio Pork Salad, what you'll want to do to make this is take a flour tortilla and melt some cheese on it. From there, here's the layers:
White Rice (I'll post my recipe later for Cilantro Lime Rice)
Black Beans (I just used canned that I heat up on the stove and add seasoned salt and pepper with some garlic powder)
Romaine Lettuce, chopped
Pico de Gallo
Cilantro Ranch Tomatillo Dressing (I have a special recipe for this but this time I actually just blended together some Ranch dressing with some fresh cilantro and some tomatillo salsa I had made earlier and it was great!)
Tomatillo Ranch Dressing
1 C mayonnaise
1 C chopped cilantro
2 cloves garlic
3 tomatillos (canned -found on ethnic foods aisle)
1/3 C buttermilk
1/4 t cayenne pepper
Put all ingredients in blender and blend until smooth.
Refrigerate until you are ready to use.
I added a little lime juice to the recipe too.
Cafe Rio Cilantro Lime Rice
4 t chicken bouillon
4t minced garlic
1/2 bunch cilantro
1 can diced green chiles
3/4 t salt
1 T butter
1/2 onion chopped
3 cups rice (not instant)
Put chicken bouillon, garlic, cilantro, diced green chilies, salt, butter and onion in a blender and puree until smooth. Pour into saucepan and add 3 cups water and bring to a boil. Add rice and simmer for 30 minutes.
Café Rio Sweet Pork
3-4 lbs pork roast or pork loin
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
2 garlic cloves
1 (14 ounce) can enchilada sauce
3/4 cup Coca-Cola or Dr. Pepper cola
1 cup brown sugar
Cut pork in large chunks. Put in large crock pot and add water to about half way up the side of the pork. Add seasonings. Cut onion in 4 large pieces, crush garlic and add to crock pot. Cook pork on low all day (10-11 hours) or on high for 3 to 4 hours, or until tender and pork pulls apart easily. Drain water and remove onions and garlic. Shred pork and return to crock pot.
In a separate container mix the enchilada sauce, soda and sugar. Add sauce to pork in the crock pot. Cook 1 hour longer. (You can cook less at this point if you don't have time.).
marta's mango salsa
1 ripe mango, peeled, pitted & cubed
1/2 red pepper, diced
1 peach, diced
1 roma tomato, diced
1 small cucumber, peeled & diced
1/2 medium red onion, finely chopped
1 jalapeño chile, minced (optional)
1 ripe avocado, diced (optional)
4 Tbs fresh cilantro leaves, chopped
juice of one or two limes
Combine the fresh ingredients in a bowl. Season with salt & pepper. Serve with tortilla chips
- 1/2 cup chopped nuts – sliced almonds or chopped pecans are best
- 1/3 cup white sugar
- frying pan
The sugar will start to melt and bead up. Some will form clumps on the almonds, some will clump together to make tiny sugar balls. I think all are yummy as a topping in the salad, giving it some extra crunch.
As you stir the sugar and almonds around, the almonds will also start to get brown and toasted, making for the perfect topping. Once they are at your desired toasted-ness, pour them onto a piece of tinfoil to cool. Then add to your favorite salad.
|3||large sweet potatoes (about 2 pounds), peeled and cut up|
| ||Nonstick cooking spray|
|1/4||cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar|
|2||eggs, slightly beaten|
|3/4||teaspoon ground nutmeg|
|3/4||teaspoon ground cinnamon|
|1/2||cup fat-free milk|
|1||cup coarsely chopped pecans|
|1/4||cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar|
|1/4||cup all-purpose flour|
|3||tablespoons butter, melted|
1. In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender. Meanwhile, preheat oven to 350 derees F. Lightly coat a 1-1/2- to 2-quart oval baking dish or a 2-quart square baking dish with nonstick cooking spray; set aside.
2. Drain sweet potatoes; return to saucepan. Using an electric mixer or potato masher, mash sweet potatoes until smooth. Stir in 1/4 cup brown sugar or brown sugar substitute, the eggs, nutmeg, and cinnamon. Add milk; stir to combine. Pour into the prepared baking dish.
3. In a small bowl, combine pecans, 1/4 cup brown sugar or brown sugar substitute, the flour, and melted butter; sprinkle over sweet potatoes.
4. Bake, uncovered, about 30 minutes or until sweet potatoes are heated through and topping is golden brown. Serve warm. Makes 10 servings.
Test Kitchen Tip: If using brown sugar substitute, we recommend using Sweet 'N Low® Brown or Sugar Twin® Brown. Be sure to use package directions to determine product amount equivalent to 1/4 cup sugar.
Nutrition Facts per serving: 187 cal., 13 g total fat (3 g sat. fat), 52 mg chol., 54 mg sodium, 16 g carbo., 3 dietary fiber, 4 protein.
Exchanges: 1 Starch 2 Fat
Carb Choices: 1
|1||teaspoon olive oil|
|1/2||cup chopped onion|
|2||cloves garlic, minced|
|1||14.5-ounce can no-salt-added diced tomatoes, undrained|
|1||8-ounce can no-salt-added tomato sauce|
|1||tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed|
|2||teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed|
|12||dried jumbo shell macaroni|
|1||12.3-ounce package extra-firm, silken-style tofu (fresh bean curd)|
|1/4||cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten|
|1/2||cup finely shredded Parmesan or Romano cheese|
|1/4||teaspoon ground black pepper|
|1/2||cup shredded reduced-fat mozzarella cheese (2 ounces)|
|2||tablespoons shredded fresh basil (optional)|
Preheat oven to 350°F. For sauce: In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until onion is tender. Carefully add undrained tomatoes, tomato sauce, dried basil and oregano (if using), and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until desired consistency. Remove from heat; stir in snipped fresh basil and oregano (if using). Set aside 3/4 cup of the sauce; spoon the remaining sauce into a 2-quart rectangular baking dish. Set aside.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again.
For filling: Place tofu in a blender or food processor. Cover and blend or process until smooth. Add egg, Parmesan cheese, and pepper; cover and blend or process just until combined. Spoon about 3 tablespoons of the filling into each pasta shell. Arrange filled shells, filling sides up, atop sauce in baking dish. Spoon the reserved 3/4 cup sauce over top.
Bake, covered, about 35 minutes or until heated through. Uncover and sprinkle with mozzarella cheese. Bake, uncovered, about 2 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with shredded fresh basil.
|3||cups cubed cooked chicken breast (about 1 pound)|
|1||cup sliced celery|
|1||cup chopped yellow or red sweet pepper|
|3/4||cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)|
|1||10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup|
|1||6-ounce carton plain low-fat yogurt|
|1/4||cup sliced green onions|
|1||tablespoon lemon juice|
|1/4||teaspoon ground black pepper|
|1/2||cup crushed cornflakes|
|1/4||cup sliced almonds|
Preheat oven to 400°F. In a large bowl, stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.