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Didja Win? (Plus Yummy Recipes!)

Thank you to everyone who participated in my first giveaway! Random.org chose the 3 winners:

  1. Debi B – Comment 6
  2. Lisa – Recipe submission 4
  3. Mary Jenkins – Comment 8

I’ll try to email all of you within the next few hours. Please email me your address so Progresso can send the basket to you.  If I don’t hear from you within 3 days, random.org will pick a new winner.

And now for the recipes!


From the Kitchen of:  Jessica Brown

  • 1/2 cup flour
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. onion salt
  • 1 tsp. garlic powder
  • 1  stick butter – melted 16 oz
  • sour cream 24 oz chicken broth
  • 1 1/4 cup mozzarella cheese
  • 16 oz linguine noodles
  • 5 chicken breasts – boiled and  cubed  or Cube (2 1/2) 6oz.  packages of pre-cooked  chicken slices
  • 1 stick butter melted Italian seasoned bread crumbs
  • Approx. 2 cups
  1. Preheat oven to 350 degrees. Spray a 9x 13 pan or two smaller pans with cooking spray.
  2. Boil Linguine noodles, drain and mix with chicken.
  3. In a small bowl, melt 1 stick of butter and whisk together with flour, salt, pepper, garlic salt, and onion salt for one minute.
  4. In another bowl, mix together sour cream and chicken broth.  Combine both mixtures and cook on high until it becomes thick.
  5. After mixture is thick, add mozzarella cheese.
  6. In a large bowl, mix cheese sauce with noodles and chicken.  Pour into baking pan(s).
  7. Topping – mix 1 stick of melted butter with enough bread crumbs to make a crumbly topping.  Place on top of linguine and bake at 350 degrees for 15 minutes.



From the Kitchen of:  Nicole

  • 4 egg whites
  • 2 1/4 cups confectioners’ sugar


  1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
  3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.



From the Kitchen of:  Lisa (through allrecipes.com)




From the Kitchen of: Debi B




From the Kitchen of: Nancy Zimmer
(through a magazine from way back when…can’t remember which one!)

  • 1 Box of gingerbread mix + ingredients to make the mix
  • White chocolate chips (The original recipe had an amount, but I just use what looks good)
  • Jar/bottle of caramel topping (The original recipe had an amount, but I just use what looks good)


  1. Preheat the oven to 350 degrees. Grease and place parchment paper in the bottom of a round cake pan. (cut the parchment paper to fit.)
  2. Prepare the gingerbread mix as described on the box.
  3. Pour 1/2 of the mix into the pan and bake for 12 minutes or until firm.
  4. Pour White chocolate chips into pan. Pour caramel topping over the chips. Pour the rest of the mix on top. Bake for another 12 minutes or until firm.
  5. Cool 5 minutes and then remove from pan and place on cooling rack.

3 Responses

  1. I’m emailing now! Thanks so much!!

  2. Congrats to the winners!

    And about the meringues, it’s one food where you need to watch the weather while you’re cooking. Any humidity and the cookies are ruined! Not so much a big deal during MA winters, but just a warning for all your southern readers. When I lived in Georgia, I don’t think I ever had a batch of meringues turn out right!

  3. WOOHOO! Thanks so much!

    These recipes looks FANTASTIC! Will definitely have to try your gingerbread! YUM!

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