Chicken Tater Bake

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1/2 cup 2% milk

1/4 cup butter, cubed

1/2 tsp. poultry seasoning 

salt and pepper to taste

3 cups cubed cooked chicken

1 package (16 ounces) mixed vegetables, thawed

1-1/2 cups shredded cheddar cheese, divided

1 package (32 ounces) frozen Tater Tots

In a large saucepan, combine the soup, milk, butter, poultry seasoning, and salt and pepper. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in the chicken, vegetables and 1 cup cheese. Transfer to a greased 9x13 baking dish. Top with Tater Tots. Bake the casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer.

Pull Apart Garlic Bread

1/4 cup butter, melted

1 tablespoon dried parsley flakes

1 teaspoon garlic powder

1/4 teaspoon garlic salt

1 loaf (1 pound) frozen white bread dough, thawed

In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour. Bake at 350° for 30 minutes or until golden brown.

Citrus Buttermilk Bundt Cake

1 cup shortening

2 cups sugar

4 large eggs, room temperature

2 teaspoons lemon extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

GLAZE:

1 1/2 cups confectioners' sugar

1 tablespoon grated orange zest

5 tablespoons orange juice

1 tablespoon grated lemon zest

5 tablespoons lemon juice

1/4 teaspoon salt

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.

Breakfast Tortilla Wraps

2 large eggs

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

One 8-inch whole-wheat tortilla

1/3 cup lightly packed baby spinach (optional)

2 slices American cheese

2 thin slices deli Black Forest ham

Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine. Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt. Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate. Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.