Super-Easy Cherry Pie

1 box Pillsbury refrigerated pie crust, softened according to package directions
2 cans (21oz each) cherry pie filling

1. Heat oven to 425. Using a 9" glass pie dish, following package instructions for making a two-crust pie, line the dish with the bottom crust.

2. Spoon filling into crust-lined dish. Top with second crust; seal edges. Cut slits in several places in top crust. Cover edges of crust with aluminum foil to prevent excessive browning while baking.

3. Bake 40-45 minutes, or until crust is golden brown; it is advisable to place a baking sheet on the other rack beneath the pie to catch any juices that overflow, but do NOT place the pie dish directly on the baking sheet. After 20 minutes of baking, remove foil. Cool at least one hour before serving.

Serves 8-10.

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Brown Sugar Glazed Baby Carrots

1 pound baby carrots
1/2 cup brown sugar
3/4 cup butter
1/2 tsp salt

1. Bring a medium pot of water to a boil. Salt the water (if desired) and add carrots. Boil uncovered 10 minutes or until carrots are preferred tenderness. Drain and set aside.

2. Decrease heat to medium. In same pot, add butter, sugar and salt. Stir constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or glaze will taste scorched. Reduce heat to low.

3. Return carrots to pot. Stir carrots into glaze to coat. Allow carrots to heat through for about 5 minutes. Remove from heat, cover and allow to stand for another 5 minutes before serving.

Serves 4.

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Marinated Flank Steak

6 scallions, thinly sliced (white and pale green parts only)
1 garlic clove, chopped
1/3 cup soy sauce
2 tbsp lime juice
1.5 tbsp olive oil
1 tbsp (packed) brown sugar
1/8 tsp red pepper flakes
2 lb flank steak
salt

1. Combine first 7 ingredients in a large resealable plastic bag and mix well. Add steak; seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.

2. Heat grill to high. Remove steak from bag; wipe off excess marinade. Season both sides with salt. Grill steak until well-browned, about 6 minutes per side for medium-rare. Transfer to a cutting board and allow to rest for 10 minutes. Slice thinly against the grain.

Serves 4-6.

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Baked Ziti

3 cups dry ziti
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
3/4 lb lean ground beef
3/4 tsp salt
1/4 tsp black pepper
1 (26oz) jar marinara sauce
1 (14oz) can chopped tomatoes with garlic and herbs
6 oz fresh spinach, thick stems removed
2 tbsp chopped fresh basil
1 (15oz) container ricotta
1/2 cup grated Parmesan, divided
1 cup grated mozzarella

1. Heat oven to 400. Cook the pasta according to the package directions. Drain it and set aside.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.

3. Add the beef, salt, and pepper and cook, breaking up the meat with a spoon until it’s no longer pink, 5 to 6 minutes.

4. Pour a thin layer of the sauce in the bottom of a 9x13" baking dish. Toss the pasta with the meat mixture, tomatoes, spinach, basil, ricotta, and 1/4 cup of the Parmesan, stirring to combine.

5. Pour remaining sauce over top of pasta. Sprinkle with the mozzarella and the remaining Parmesan. Bake until the cheese melts, 12 to 15 minutes.

Serves 6.

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Creamy Chicken Florentine

1 lb boneless skinless chicken breasts, cut into bite-size chunks
1 jar (12oz) roasted red peppers, cut into strips
1 tub (10oz) Philadelphia Savory Garlic Cooking Creme
1 pkg (6oz) baby spinach, rinsed
8 oz uncooked bowtie pasta

1. Put pasta on to cook, according to package directions.

2. Meanwhile, in a large skillet, cook chicken over medium-high heat in a some extra virgin olive oil, 10 minutes or until cooked through. (Season the chicken if desired -- I used a little garlic powder and some Italian seasoning blend.)

3. Add roasted red pepper and spinach to skillet. Continue to cook over medium heat, until spinach is wilted and peppers are heated through. Add the cooking creme to the chicken and vegetables, stirring to combine.

4. Reserve a 1/2 cup of pasta water. Drain pasta and return to pot. Add the chicken mixture to the pasta, stirring until sauce is coating pasta. Add pasta water in small amounts to thin the sauce, if desired.

Serves 4.

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