Super Bowl party game Super Bowl Bingo

Print & Play!Get your Super Bowl party guests in the mood for a little fun competition of their own with this printable Super Bowl bingo game. Pass out Bingo board markers (small candies work great, or markers!) and let the games begin.

Tonight's Dinner Chicken tortellini with feta cream sauce

A Simple And Easy Dinner Everyone Will LoveSimple and flavorful. It's the new weeknight dinner of your dreams!

This is a simple and filling pasta dish that will be sure to make the whole family smile. Perfect for a cool summer night and packed full of iron-rich spinach and tangy rich feta cheese. If you cannot find chicken tortellini, cheese-filled tortellini or ravioli would work great, too.

Chicken tortellini with feta cream sauce recipe

Serves 2

Ingredients:1 (9 ounce) package chicken tortellini1 teaspoon olive oil1/2 cup sliced mushrooms3/4 cup half-and-half3/4 cup crumbled feta cheese1/4 cup grated Parmesan cheese1/2 teaspoon oreganoFew cracks of fresh pepper2 handfuls of fresh spinachDirections:

Prepare a pot of water and put on the stove to boil.Once boiling add chicken tortellini. Cook for five to eight minutes and drain.Add olive oil to pan and cook on medium heat. Add mushrooms and saute until soft. Once soft take out of pan and set aside.Add half-and-half, feta cheese, Parmesan cheese, oregano and pepper to the same pan, cooking on medium heat. Heat until cheese is melted and sauce is thick, approximately 7 to 10 minutes. You want to whisk the sauce so it does not burn or scorch.Once sauce is thick, take off the heat and add cooked tortellini, mushrooms and handfuls of fresh spinach. Toss together to combine. The heat of the sauce and pasta will help wilt the spinach.

More Tonight's Dinner recipes >>More pasta recipes

Pasta e fagioli
Greek chicken pasta
Orecchiette pasta with broccoli rabe

Tonight's Dinner Chicken tater casserole

Tater Tots Make
A Great CrustChicken pot pie is a great way to use up extra chicken. But if you're looking for something the kids will love too, why not top that pie with tater tots instead of a crust for a delicious dinner everyone will love.

When I have extra chicken, I look for any way I can to use it up before it goes bad. Sometimes I'll make chicken pot pie. Sometimes I'll make chicken quesadillas, or if it's warm, I'll cut up some fruit and make a chicken salad. But my favorite is without question chicken pot pie. I love mixing the chicken with my favorite vegetables and covering it all with a yummy crust. So whenever I find a twist on this classic, I can't wait to try it out. When Taste of Home suggested putting the pie in a casserole dish and topping it with tater tots, I knew it was going to be awesome. And I was right. I still got the delicious chicken and veggie filling i love so much, but now I got to put one of my favorite side dishes on top, too.

Chicken tater casseroleIngredients:1 can of condensed cream of chicken soup1/4 cup of milk2 tablespoons butter1-1/2 cups cooked chicken, cut into 1-inch cubes1 (10 ounce) package frozen peas and carrots, thawed1 cup shredded cheddar cheese1 package frozen tater totsDirections:

Preheat oven to 350 degrees F.In a medium sauce pan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat, stir in the chicken, peas, carrots and cheese.Transfer the chicken mixture to a 2 quart baking dish and top with tater tots. Cover and bake for 35 minutes. Uncover and bake for 10 more minutes or until tater tots are golden brown and crispy. Serve immediately.

More Tonight's Dinner Recipes >>Other tater tot recipes

Beef and tater tot casserole

Tater tot tuna

Louisiana-style roast beef recipe

Time For A RoastWhether you're just a meat lover or a fan of Southern cuisine, this Louisiana-style roast beef recipe will satisfy.

Louisiana-style roast beef recipe

Makes 6 servings

Ingredients:1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 2 tablespoons butter, melted 3/4 teaspoon pepper 3/4 teaspoon minced garlic 1/2 teaspoon dry mustard 1/2 teaspoon cayenne pepper 4 pounds beef sirloin tip roastDirections:

Preheat oven to 300 degrees F.Combine onions, celery, green pepper (known as the "holy trinity"), melted butter, pepper, garlic, dry mustard and cayenne pepper in a bowl and mix together.Place beef sirloin roast in a large roasting pan, with the fat side up.Cut 6 to 12 slits in meat to form small pockets to about 1/2 inch above the bottom of the roast.Add the veggie mix to the pockets of the roast.Cook uncovered in oven for about three hours. Make sure meat thermometer reads about 160 degrees F.

Per serving: : 435 Calories; 2g Carbohydrate; trace Dietary Fiber; 17g Fat; 64g Protein; 192mg Cholesterol; 232mg Sodium.

More roast beef recipes

Roast beef and onion grilled cheese
Roast beef and Brie baguettes
How to cook beef tenderloin

In a pickle What to do if you stain your clothing while cooking

Don't
cry over spilled sauce

Cooking can be a complete hazard for our clothes. As careful as you are, all it takes is for something to spill or sauce to splatter for the damage to be done. If you're in the middle of making dinner you don't have a lot of time, but there are some great quick fixes for even the harshest of stains.

Even aprons can't protect against every kitchen spill. No matter what the disaster, a few household items that you probably have on hand can make a world of difference and save the day.

Tomato sauce

Scrape away any remaining tomato sauce and carefully turn the garment inside out. Run cold water with a good amount of pressure through the stain (you want the water on the opposite side of the stain) until it is mostly out. Mix together distilled white vinegar or lemon juice with a bit of water and rub the stain with the mixture until removed.

More wine stain removal tips >>Red wine

Whether you are cooking with wine or enjoying a glass while you make dinner, spills happen. Immediately soak a paper towel with seltzer and dab the stain. Pour salt generously over the stain (you may need to take off the garment for this one) and allow it to sit for at least 10 minutes. Scrape off the salt and rinse under very hot water, then wash as usual. This works for beet and dark fruit stains too!

Chocolate or coffee

Carefully scrape away the chocolate (if applicable) and immediately rinse under very hot water. Rub with cornstarch or baking soda until the stain is gone. If that doesn't work, rub with stain remover or regular detergent and allow to soak for 10 to 20 minutes before rinsing and washing as usual.

Grease

Grease stains can be tricky business, but never fear. Lay the garment flat and cover in baby powder, which should help to absorb the grease. Using a paper towel or cloth, vigorously rub the baby powder then wipe it away. Repeat a few times until the stain is gone. If it is still visible, try rubbing it with a paste made from baking soda and water.

More tips on how to remove grease and oil stains >>More stain removal tips

How to remove stains
How to remove marker and ink
Best stain fighting products

Video Biggest Loser author teaches us a Thanksgiving turkey alternative

Devin Alexander's Diet-Friendly DishBest-selling author Devin Alexander gives SheKnows a tutorial on how to make a healthy Thanksgiving alternative to turkey from her latest book, The Biggest Loser: Quick & Easy Cookbook.

Curry-rubbed pork tenderloin with peach chutney

Not only is preparing a Thanksgiving dinner often tedious and tiring, but a lot of the food can be difficult for someone trying to stick to a diet. Thanks to The Biggest Loser cookbook author Devin Alexander, though, it doesn't have to be.

Watch our video to learn how to make Devin's Curried Pork Tenderloin with Peach Chutney from her new book, The Biggest Loser: Quick & Easy Cookbook. It's a fast, easy alternative to your run-of-the-mill turkey dinner and it won't cost you any calories!

TIP: Devin suggests using Kozlowski Farms Peach Chutney and The Spice Hunter Salt-Free Curry Seasoning Blend.

Serving size 4

Ingredients:1-1/4  pounds pork tenderloin, visible fat removed1 teaspoon extra-virgin olive oil1/4 teaspoon salt1 tablespoon salt-free curry seasoning blendOlive oil spray1/4 cup of 100 percent fruit-juice-sweetened peach chutney Directions

Preheat the oven to 350 degrees F.Place the tenderloin on a large plate. Rub it evenly with the oil, then the salt and the seasoning. Cover the plate loosely with plastic wrap and refrigerate for 15 minutes.Heat a large ovenproof, nonstick skillet to medium-high heat. When the pan is hot, mist it with the olive oil spray. Cook the tenderloin for one minute per side, or until just browned on all sides.Transfer the skillet to the oven and bake the tenderloin, uncovered, for 16 to 19 minutes, or until it is just barely pink inside or a meat thermometer reaches 165 degrees F. Remove the pan from the oven and immediately place a sheet of foil loosely over the tenderloin (not over the whole pan). Let sit for 10 minutes (the internal temperature should be 170 degrees F. after it rests).Meanwhile, spoon the chutney into a small microwave-safe bowl. Microwave on medium power for 30 seconds or until hot. Set aside.Transfer the tenderloin to a cutting board. Holding your knife at a 45-degree angle, slice it into thin slices. Serve immediately with one tablespoon of chutney per serving.

Nutrition info

184 calories per serving, 26 g protein and 4 g fat.

Click here for Devin's tips on healthy food substitutions and cool cooking gadgets >>

Romantic, non-chocolate desserts for Valentine's Day

What? Go without chocolate on Valentine's Day? Some of you might take issue with this, but once you see these delicious, romantic, non-chocolate desserts, you'll forget (at least for a bit) all about chocolate!

Never mind the chocolate!

Step out of the (chocolate) box this Valentine's Day and make a dessert for your sweetie that doesn't include chocolate. Hard to imagine? Think again! These non-chocolate desserts are delightful and your honey will see you in a whole new light for your ingenuity!

Creamy cheesecake recipe with raspberry sauce

What's not to love about creamy cheesecake? This is a traditional cheesecake recipe that your honey will be glad you made time for! For added romance, this cheesecake gets drizzled with fresh red raspberries. How romantic!

Serves 8

Ingredients:2 (8 ounce) packages cream cheese, softened1/2 cup sugar3 large eggs3 tablespoons fresh lemon juice1-1/2 teaspoons vanilla1/4 teaspoon salt3 cups sour creamMint sprigs for garnishNonstick cooking sprayParchment paper

Raspberry sauce:

1 teaspoon lemon juice2 cups fresh raspberries (or one package of frozen if you can't find fresh, thawed)2 tablespoons confectioners' sugarDirections:

Preheat your oven to 350 degrees F.Use a large mixing bowl to combine and beat the cream cheese and sugar until smooth. Individually add each egg, beating well after each. Mix in the lemon juice, vanilla and salt. Beat in the sour cream until blended.Lightly coat an 8-inch springform pan with 2-1/2-inch sides, and line the bottom with parchment or waxed paper coated with the nonstick spray. Wrap the outside of the pan with a double layer of foil to keep the mix from leaking out.Pour the batter into the pan. Set the pan in a large roasting pan and surround it with one inch of very hot water.Bake for 45 minutes. Turn off the oven without opening the door and let the cake cool for one hour.Remove the cake and place on a cooling rack for about an hour. Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate and garnish with the raspberry sauce and mint sprigs.

Raspberry sauce:

Add the fresh (or thawed) berries to a bowl, pierce with a fork to let the juices run out, add the lemon juice and confectioners' sugar and mix well. Refrigerate before serving.

Pomegranate and strawberry mousse recipe

Light and fluffy, this dessert will make you feel like you're on cloud nine with your sweetie! What makes this dessert even more romantic? It's a low-calorie dessert -- leaving you feeling less guilty about enjoying other Valentine's Day goodies!

Serves 4

Ingredients:2 cups fresh or thawed frozen strawberries, plus extra strawberries to garnish1/8 teaspoon salt1 envelope unflavored gelatin1/2 cup pomegranate juice1 (7 ounce) container regular or 2 percent Greek yogurtDirections:

Add 1/4 cup of the pomegranate juice to a bowl along with the gelatin. Let the mixture stand for about four minutes until the gelatin softens.Meanwhile, add the strawberries and salt to a food processor and blend until smooth.In a saucepan over medium heat, add the remaining pomegranate juice and sugar. Bring to a simmer, and stir frequently until the sugar has dissolved.Reduce the heat to low and gently add the gelatin mixture. Allow the mixture to cook for just a minute; then transfer to the food processor with the strawberry purée.Blend the mixture for about 10 seconds to combine, and then pour it into dessert bowls (or martini glasses).Cover the desserts and refrigerate them for a few hours until they're set.Serve garnished with fresh strawberry slices.

Red velvet cupcake recipe with cream cheese frosting

These red velvet cupcakes have "love" written all over them! The beautiful red color symbolizes your love for your valentine and the cream cheese frosting? Well, that'll just send you head-over-heels!

Yields 24

Ingredients:2 eggs (room temperature)1-1/2 cups buttermilk (room temperature)2 teaspoons vanilla extract1/2 cup canola oilRed food coloring2-1/2 cups flour1-1/2 cups granulated sugar1/4 cup cocoa powder3 ounce package of instant vanilla pudding mix1 teaspoon salt1 teaspoon baking soda1 teaspoon white distilled vinegarCupcake liners

For frosting:

1/2 cup (1 stick) unsalted butter, softened1 (8 ounce) package reduced-fat cream cheese, softened1 teaspoon vanilla extract3-1/2 cups confectioners' sugar, siftedDirections:

Preheat your oven to 350 degrees F. Line 2 (12-cup) cupcake tins with cupcake liners.In a large bowl, sift together the flour, sugar, cocoa powder, instant vanilla pudding mix, salt and baking soda, and set aside.In a large bowl with an electric mixer (or a stand mixer with the paddle attachment), beat the eggs, buttermilk, vanilla extract, vinegar, food coloring and oil until well blended.A little at a time, add the dry ingredients to the mixture. Mix until well-combined and smooth.Pour the batter into the cupcake tins until they are about 1/2 full with batter.Bake for 18-20 minutes, or until a toothpick inserted into cake comes out clean, making sure to rotate the pans halfway through the baking time. Cool completely before frosting.For the frosting, sift the confectioners' sugar in a bowl and set it aside. Use your electric mixer on medium speed (or a stand mixer with the paddle attachment), cream together the butter, cream cheese and vanilla until well-blended.A little at a time, add the sifted confectioners' sugar to the butter mixture. Beat until thoroughly blended.

Affogato with amaretto recipe

Leave it to the romantic Italians to concoct a heart-racing dessert! Affogato is the Italian word for "drowned," which is how the ice cream is served… drowned in the espresso. Impress your sweetie with your Italian and your dessert-prep skills!

Yields 4

Ingredients:1 pint premium vanilla ice cream or gelato1/2 cup boiling water1 tablespoon instant espresso powder4 tablespoons amaretto liqueur6 Italian-style almond cookies, roughly crumbled for garnishDirections:

Pre-chill four dessert bowls by placing them in the freezer for 10 minutes. Meanwhile, allow the ice cream to soften slightly.Add the boiling water and espresso powder into a measuring cup and stir until powder has completely dissolved.Scoop out 1/2 cup of ice cream and add it to each of the prepared dessert bowls. Top the ice cream with one tablespoon of the liqueur and then add some of the crumbled cookies. Serve immediately.

Valentine's Day is one of the most romantic times! Show your love for your valentine by thinking outside the chocolate box with a non-chocolate, romantic dessert recipes!

More Valentine's Day desserts to try

Mini heart whoopie pie
Panna cotta recipes
Healthy Valentine's treats

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