Today’s Everyday Sweepstakes Action: Share a Recipe!

Need some more ideas for your family’s weekly meals? Check out our recipes! Find one that interests you and hit the Facebook "Like" button to share it out with your family and friends to tell them what will be cooking in your kitchen tonight!


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Today’s Everyday Sweepstakes Action: Share a Recipe!

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  1. Profile photo of Sara McTigue, CLCEditor Sara McTigue, CLC says:

    Yes, they did! Did you have trouble with sharing via the Facebook "Like" button? If there was an issue, feel free to contact member services and let them know. Thanks!

  2. Profile photo of krsy001 krsy001 says:

    Did anyone get credit for this?!

  3. Profile photo of krsy001 krsy001 says:

    Citrus-Rubbed Skirt Steak
    Flavorful skirt steak is a favorite cut in Mexican cuisine. Because of its oblong shape, it may be difficult to fit the entire steak in your grill pan. If so, simply cut it in half across the grain and cook both halves at the same time. You can always substitute flank steak, if you prefer.
    Servings:4 servings (serving size: 3 ounces steak) Prep Time:36 minutes Cook Time: n/a
    Nutritional Info
    • 2 teaspoons grated lemon rind
    • 2 teaspoons grated orange rind
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon ground red pepper
    • 1 garlic clove, minced
    • 1 (1-pound) skirt steak, trimmed
    • Cooking spray
    Combine first 5 ingredients in a bowl, stirring well. Lightly coat steak with cooking spray, Rub rind mixture evenly over steak, Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand for 5 minutes; cut steak diagonally across grain into thin slices

  4. Profile photo of Rose Rose says:

    Taco Spigetti

    – half bag of tortela chips
    – mild (or any other) diping sause, whole can
    – hamburger meat
    – taco seasing
    fry hamburger meat,
    then drain the grease,
    add can of dip to the meat,
    mix together,
    add the taco sauce.

    put into a baking pan,
    crumble up the chips and add
    mixing it
    then layer cheese on top
    put in oven at 350 for 10min or
    til cheese is melted
    then remove

    Add more chips to the plate before u serve and eat!

  5. Profile photo of Ashley Ashley says:

    Best Baked Chicken Breast:

    4 bonless skinless breasts
    1 cup mayo
    1 1/2 tsp lowrys seasoning salt
    1/2 c grated parmason cheese
    1 clove garlic finely chopped

    preheat oven to 375, arrange chicken breast in baking dish mix all other ingredients together. Paste on top of breast. Cook for 45 mins or until done. Enjoy!!!

  6. Profile photo of Indiana07 Indiana07 says:

    Sweet Crepes

    1 cup all-purpose flour
    1 cup milk
    1/2 cup lukewarm water
    4 large eggs
    1/4 cup butter, melted
    1/2 teaspoon salt
    2 Tablespoons sugar

    Combine all ingredients in a bowl and beet with an egg beeter until smooth. let stand for 30 minutes
    before cooking or cover and refrigerate.

    cook on a 10" skillet. Spray skillet lightly with pam cooking spray before first use. Quickly tilt and rotate the pan until completely covered with batter, then return to the heat and cook until lightly brown on bottom then flip and lightly brown the other side. Place on large plate when done.

  7. Profile photo of meredith meredith says:

    I love this idea!

  8. Profile photo of debbie debbie says:

    Crockpot Cobbler

    1 can peach pie filling (or whatever kind you like)
    1 stick of butter
    1 box of yellow cake mix

    Crumble the butter with the dry cake mix.
    In the crockpot, pour the canned pie filling in the bottom of the crock pot then add the crumbled mixture on top. It takes 4-5 hours (in the new crock pots) and 6-7 hours in the older style.
    Simple and good

  9. Profile photo of Kate Kate says:

    Spiced Chai Mix:
    (3) cups nonefat dry milk powder
    (1 and 1/2) cups sugar
    (1) cup unsweetened instant tea
    (3/4) cup vanilla powdered nondairy creamer
    (1 and 1/2) teaspoons ground ginger
    (1 and 1/2) teaspoons ground cinnamon
    (1/2) teaspoon ground cardmom
    (1/2) teaspoon ground cloves

    1. In a food processor combine all dry ingredients(cover and process until all contents are powdery). -Store in an airtight container in a cool dry place for no longer then 6 months
    2.TO PREPARE 1 SERVING: dissolve 3 tablespoons of mix in 3/4 cup hot- boiling water stir well!!!
    top with whipped cream if desired

  10. Profile photo of Gilly1331 Gilly1331 says:

    Stuffed Steaks:
    1-2 packages of thinly sliced flank steaks
    1 package frozen spinach (semi thawed)
    1 package shredded mozz cheese
    1 package of bacon (pre-cooked crunchy)
    1 package of shredded cheddar cheese

    season the steaks with salt, pepper, garlic/onion powder on both sides.
    Take either the spinach or the bacon and lay it on the top of the steaks.
    Take the cheese and lay on top of the spinach or bacon.

    Roll each steak up and then stick 2 metal skewers througheach steak.
    Place on preheated grill and cook for 2-3 mins each side or until preference of doneness of the steaks.

  11. Profile photo of Sadney5 Sadney5 says:

    Pot Roast
    1 chuck roast
    1 can beef broth
    5 potatoes (cut into fours)
    1 bag baby carrots
    1/2 onion

    Salt and pepper roast on both sides, brown in butter on both sides the place in a roasting pan. Add potatoes and carrots all around the roast. Chop onion and place on top of roast as well as around it. Add Beef broth all around. Cover and slow cook at 300 degrees for 2 1/2 hrs!

  12. Profile photo of Stefanie Stefanie says:

    Chicken Pot Pie =)


    1 recipe pastry for a 9 inch double crust pie
    1 carrot, chopped
    1 head fresh broccoli, chopped
    2 boneless chicken breast halves, cooked and chopped
    1 (10.75 ounce) can condensed cream of chicken soup
    2/3 cup milk
    1 cup shredded Cheddar cheese
    1/2 teaspoon salt


    Preheat oven to 425 degrees F (220 degrees C).
    Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
    In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
    Bake in preheated oven for 30 minutes, until golden brown.

    Prep time: 10 min.
    Cook time: 30 min.

  13. Profile photo of tigertayl tigertayl says:

    3 lb. bag of frozen chicken breasts
    1 bottle Frank’s Wings Buffalo Sauce
    1 packet Ranch Dip Mix
    2 TBSP butter
    Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
    Cook on low at least 6 to 7 hours
    Using two forks, shred chicken & return to crock pot.
    Add butter.
    Cook on low for an additional hour.

  14. Profile photo of Brenda Brenda says:

    YUMMY! Are you from Nebraska?

  15. Profile photo of Jessica Jessica says:

    Panzanella-Bread salad (YUMMY!!!)
    Garbonzo beans
    diced cucumbers
    dices tomatoes
    diced onion
    fresh basil
    Red wine vinaigrette
    Topped with cubes of toasted bread with olive oil, salt, and pepper

  16. my favorite hot dogs…
    regular hotdogs and buns
    toppings: pink sauce (mix mayo and ketchup)
    mustard (if you like it, I don’t)
    Crushed potato chips
    and small chunks of pineaple (fresh or canned)

  17. Profile photo of Brittany Brittany says:

    Husker Dip – SO cooling and refreshing!

    2 Cans of Rotel
    1 12oz conatiner of sour cream
    2 Cups shredded cheese – I like the mexican style
    1 tablespoon crushed olives
    1/2 a medium onion
    just stir it all together in a big husker bowl and use chips to dip into it!


  18. Profile photo of MommyOfTwo MommyOfTwo says:

    Chicken Noodle Soup, From left over Chicken


    1 leftover roast chicken carcass (skin, bones, and any meat) 4 quarts water 1.
    In a soup pot, combine the chicken carcass and water. Bring to a boil. Lower the heat, cover the pot, and simmer the mixture for 1 hour.

    2. Place a colander or strainer over a large bowl. Tip the contents of the pot into it. Let the mixture cool. Pour the strained broth back into the soup pot.

    3. Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; set aside.


    2 tablespoons olive oil
    2 tablespoons butter
    2 medium onions, coarsely chopped
    3 cloves garlic, finely chopped
    8 ounces button mushrooms, thinly sliced
    7 stalks celery, cut into 1/2-inch slices
    4 medium carrots, cut into 1/4-inch slices
    2 teaspoons salt
    1 teaspoon black pepper
    1 teaspoon paprika
    1/4 teaspoon cayenne pepper
    1 tablespoon chopped fresh parsley

    In a large flameproof casserole, heat the olive oil over low heat. Add the butter and when it melts, add the onions. Cook, stirring often, for 8 minutes or until softened.

    2. Add the garlic and cook for 1 minute.

    3. Add the mushrooms, celery, and carrots. Cook, stirring occasionally, for 15 minutes.

    4. Sprinkle with salt, black pepper, paprika, cayenne pepper, and parsley. Continue cooking, stirring occasionally, for 10 minutes more or until the carrots and celery are almost softened.

    5. Add the vegetable mixture to the broth. Taste for seasoning and add more salt and black pepper, if you like. Bring to a boil, lower the heat, and simmer for 30 minutes.

    6. Ladle into bowls and sprinkle with Parmesan.

  19. Profile photo of Misty Misty says:

    JELL-O Easy Patriotic Pie

    1-1/2cups boiling water, divided
    1pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
    1cup ice cubes, divided
    1HONEY MAID Graham Pie Crust (6 oz.)
    1pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any red flavor
    1cup thawed COOL WHIP Whipped Topping

    ADD 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.

    MEANWHILE, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.

    SPREAD COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set.

  20. Profile photo of Shakeriia Shakeriia says:

    Tortilla Roll Ups

    1 large package flour tortillas
    1 (7 oz.) can diced green chilies
    1 (4 oz.) can chopped olives
    1 (8 oz.) package cream cheese
    2 packages wafer-thin ham slices

    Blend cream cheese, chilies, and olives until well mixed. Spread over single tortillas and place ham slices on top. Roll up and slice like a cinnamon roll and place a toothpick in to hold in place. These can be frozen and served later. Simply thaw out before party.

  21. Profile photo of nancy nancy says:

    hot crab dip
    2 – 8 oz can of white crab meat
    2 pkg of cream cheese
    1tsp onion powder
    1tsp garlic powder
    1/4 tsp of cayenne pepper (more or less depends how hot you like it)
    sprinkle paprika over top
    heat oven to 350 bake for 30 minutes serve with pita chips!