Serves 6
1 3/4 pounds pork shoulder roast
1 tablespoon olive oil
3/4 cup onion, chopped
2 cloves garlic, pressed
1 1/2 teaspoons dry mustard
Salt and pepper to taste
1/3 cup tomato paste
1/4 cup Worcestershire sauce
In a skillet, heat the olive oil and brown the pork roast on all sides. Place in slow cooker with remaining ingredients and cook on High for 5 to 7 hours, or on Low for 8 to 9 hours, depending on your slow cooker. When done, shred with two forks and serve with slow cooker juices.
Per Serving: 380 Calories; 27g Fat; 24g Protein; 11g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 507mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.
SERVING SUGGESTION: Serve meat and juices on lightly toasted whole wheat burger buns. Add a big bowl of coleslaw (use a ready-made mix and toss with mayo) and a bowl of raw baby carrots
Wednesday, June 25, 2008
Creole Red Beans and Rice
Prep time: 10 min
Cook time: 15 min
Yield: 8 servings
Put rice on if you don't have some already made. I use rice a lot in our meals so I make all the rice I am going to use for the week the first time I need it. Then it just takes a few minutes to heat it up instead of getting to the end of my cooking and realizing I should have put the rice on because now if I put it one it will be done after everyone is finished eating.
3 Tbl olive oil
1 lg onion, chopped
3 cloves garlic, minced
1/2 c chopped bell pepper
1 stalk celery, with leaves, chopped
1/2 tsp salt
1 tsp cumin
1 Tbl chili powder
1/2 tsp thyme
two 15 oz cans red kidney beans rinsed and drained (about 3 cups)
4 1/2 c cooked rice
In large skillet, heat the olive oil. Cook the onions, garlic, pepper and celery in the oil over medium heat until the onions are translucent, about 7 minutes. Add the salt, cumin, chili powder, and thyme and stir to combine.
Add the beans and mix well. Reduce the heat to low and continue cooking for several minutes until the beans are hot, stirring frequently to prevent sticking.
Add the rice to the bean mixture and mix all the ingredients together well. Cook for about 5 min to heat the rice through before serving.
Cook time: 15 min
Yield: 8 servings
Put rice on if you don't have some already made. I use rice a lot in our meals so I make all the rice I am going to use for the week the first time I need it. Then it just takes a few minutes to heat it up instead of getting to the end of my cooking and realizing I should have put the rice on because now if I put it one it will be done after everyone is finished eating.
3 Tbl olive oil
1 lg onion, chopped
3 cloves garlic, minced
1/2 c chopped bell pepper
1 stalk celery, with leaves, chopped
1/2 tsp salt
1 tsp cumin
1 Tbl chili powder
1/2 tsp thyme
two 15 oz cans red kidney beans rinsed and drained (about 3 cups)
4 1/2 c cooked rice
In large skillet, heat the olive oil. Cook the onions, garlic, pepper and celery in the oil over medium heat until the onions are translucent, about 7 minutes. Add the salt, cumin, chili powder, and thyme and stir to combine.
Add the beans and mix well. Reduce the heat to low and continue cooking for several minutes until the beans are hot, stirring frequently to prevent sticking.
Add the rice to the bean mixture and mix all the ingredients together well. Cook for about 5 min to heat the rice through before serving.
Pasta Primavera
Prep time: 15 min
Cook tome: less then 15 min
Yield: 6 servings
1 Tbl olive oil
1 med onion, minced
1 clove garlic, minced
1 lb asparagus, trimmed and sliced diagonally in 1/4 in pieces
1 med zucchini, sliced
1 med carrot, sliced very thin
1/2 lb fresh mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 Tbl chopped fresh basil
1 cup frozen peas, thawed
2 green onions, chopped
1/2 tsp salt
1/2 tsp black pepper
1 lb hot cooked fettuccine
1/2 cup grated Parmesan Cheese (optional)
1/2 cup toasted pine nuts (optional)
In a large skillet,heat olive oil. Cook the onion and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.
Add the asparagus, zucchini, carrot and mushrooms and cook over medium heat for 2 minutes.
Add the milk, broth, and basil and cook over high heat until the liquid boils. Cook for about 3 minutes and then add the peas and green onions. Simmer for 1 minute.
Add the salt and black pepper and then add the pasta, cheese and nuts, tossing until the ingredients are well mixed. Serve immediately.
Cook tome: less then 15 min
Yield: 6 servings
1 Tbl olive oil
1 med onion, minced
1 clove garlic, minced
1 lb asparagus, trimmed and sliced diagonally in 1/4 in pieces
1 med zucchini, sliced
1 med carrot, sliced very thin
1/2 lb fresh mushrooms, sliced
1 cup lowfat milk
1/2 cup vegetable broth
3 Tbl chopped fresh basil
1 cup frozen peas, thawed
2 green onions, chopped
1/2 tsp salt
1/2 tsp black pepper
1 lb hot cooked fettuccine
1/2 cup grated Parmesan Cheese (optional)
1/2 cup toasted pine nuts (optional)
In a large skillet,heat olive oil. Cook the onion and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.
Add the asparagus, zucchini, carrot and mushrooms and cook over medium heat for 2 minutes.
Add the milk, broth, and basil and cook over high heat until the liquid boils. Cook for about 3 minutes and then add the peas and green onions. Simmer for 1 minute.
Add the salt and black pepper and then add the pasta, cheese and nuts, tossing until the ingredients are well mixed. Serve immediately.
Chicken Skewers with Grilled Mango
from Real Simple
20 (10- to 12-inch) wooden skewers
3/4 cup plain yogurt
2 tablespoons fresh lemon juice
1 large garlic clove, minced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon freshly ground pepper
6 boneless, skinless chicken breast halves (about 2 pounds)
3 large, ripe mangoes
Cooking oil spray
Soak skewers in warm water at least 20 minutes while chicken is marinating.
In a large, shallow dish, mix together the yogurt, lemon juice, garlic, sugar, salt, turmeric, and pepper. Slice each chicken breast half lengthwise into 3 to 4 long strips. Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 20 minutes or overnight, if desired.
Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium-high heat. Peel mangoes and slice large pieces from pits; discard pits. Remove chicken from marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer chicken to a platter and cover with foil to keep warm. Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side. Serve skewers with grilled mango pieces.
Yield: Serves 4
NUTRITION PER SERVING
CALORIES 307(0% from fat); FAT 6g (sat 2g); CHOLESTEROL 126mg; CALCIUM 59mg; CARBOHYDRATE 15g; SODIUM 267mg; PROTEIN 47mg; FIBER 1g; IRON 2mg
20 (10- to 12-inch) wooden skewers
3/4 cup plain yogurt
2 tablespoons fresh lemon juice
1 large garlic clove, minced
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon freshly ground pepper
6 boneless, skinless chicken breast halves (about 2 pounds)
3 large, ripe mangoes
Cooking oil spray
Soak skewers in warm water at least 20 minutes while chicken is marinating.
In a large, shallow dish, mix together the yogurt, lemon juice, garlic, sugar, salt, turmeric, and pepper. Slice each chicken breast half lengthwise into 3 to 4 long strips. Add chicken to yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate at least 20 minutes or overnight, if desired.
Lightly coat clean grids of grill with cooking oil spray. Heat grill to medium-high heat. Peel mangoes and slice large pieces from pits; discard pits. Remove chicken from marinade, shaking off excess, and thread on skewers. Arrange chicken diagonally across grids, without touching. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer chicken to a platter and cover with foil to keep warm. Place mango slices on grids and cook on both sides until just seared and warm, about 2 minutes per side. Serve skewers with grilled mango pieces.
Yield: Serves 4
NUTRITION PER SERVING
CALORIES 307(0% from fat); FAT 6g (sat 2g); CHOLESTEROL 126mg; CALCIUM 59mg; CARBOHYDRATE 15g; SODIUM 267mg; PROTEIN 47mg; FIBER 1g; IRON 2mg
Summer Squash and Chicken - 4 Servings
Total Time: 30 min
1 lemon
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 medium skinless, boneless chicken thighs (about 1 1/4 pounds)
4 medium yellow summer squash and/or zucchini (about 6 ounces each), each cut lengthwise into 4 wedges
1/4 cup snipped fresh chives
Grilled lemon slices for garnish
1. From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In medium bowl, whisk together lemon peel and juice, oil, salt, and pepper; transfer 2 tablespoons to cup.
2. Add chicken thighs to bowl with lemon-juice marinade; cover and let stand 15 minutes at room temperature or 30 minutes in the refrigerator.
3. Meanwhile, prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
4. Discard chicken marinade. Place chicken and squash on hot grill rack. Cover grill and cook chicken and squash 10 to 12 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and squash is tender and browned, turning chicken and squash over once and removing pieces as they are done.
5. Transfer chicken and squash to cutting board. Cut chicken into 1-inch-wide strips; cut each squash wedge crosswise in half.
6. To serve, on large platter, toss squash with reserved lemon-juice marinade, then toss with chicken and sprinkle with chives. Garnish with grilled lemon slices.
1 lemon
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 medium skinless, boneless chicken thighs (about 1 1/4 pounds)
4 medium yellow summer squash and/or zucchini (about 6 ounces each), each cut lengthwise into 4 wedges
1/4 cup snipped fresh chives
Grilled lemon slices for garnish
1. From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In medium bowl, whisk together lemon peel and juice, oil, salt, and pepper; transfer 2 tablespoons to cup.
2. Add chicken thighs to bowl with lemon-juice marinade; cover and let stand 15 minutes at room temperature or 30 minutes in the refrigerator.
3. Meanwhile, prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
4. Discard chicken marinade. Place chicken and squash on hot grill rack. Cover grill and cook chicken and squash 10 to 12 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and squash is tender and browned, turning chicken and squash over once and removing pieces as they are done.
5. Transfer chicken and squash to cutting board. Cut chicken into 1-inch-wide strips; cut each squash wedge crosswise in half.
6. To serve, on large platter, toss squash with reserved lemon-juice marinade, then toss with chicken and sprinkle with chives. Garnish with grilled lemon slices.
Pomodoro Pasta with White Beans & Olives - 2 Servings
4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans
1 large clove garlic
2 ripe medium tomatoes
2 tablespoons oil-cured black olives
1/4 cup sliced fresh basil
Freshly ground pepper
2 tablespoons freshly grated Pecorino Romano cheese
Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans
1 large clove garlic
2 ripe medium tomatoes
2 tablespoons oil-cured black olives
1/4 cup sliced fresh basil
Freshly ground pepper
2 tablespoons freshly grated Pecorino Romano cheese
Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.
Sunday, June 22, 2008
Leanne’s Peach Berry Cobbler/Crisp
from savingdinner.com
Serves 8
1/2 cup flour
1/2 cup uncooked old fashioned oatmeal
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup unsalted butter
1/4 cup white sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled and sliced
1 cup fresh blueberries or other berries (blueberries hold up best)
1 tablespoon unsalted butter
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees.
In a medium bowl, mix together the first four ingredients. Add the milk and the 1/4 cup of butter, cutting it in and mixing till smooth (although it will be lumpy with the oatmeal).
In a large saucepan over a medium high heat, mix together the white sugar, cornstarch and water. Add the peaches first and cook till bubbly, about 5 minutes. Add the blueberries and cook another 5 minutes. Add the 1 tablespoon of butter and the lemon juice. Now add the nutmeg and cinnamon. Mix well until butter is melted. Remove from heat.
Pour fruit mixture into an ungreased 1 1/2 quart baking dish. Spoon the batter over the top of the fruit and place in the middle of the oven and bake for about 30 minutes or until the crust is brown and cooked all the way through. Once cooked, allow to cool for about 15 minutes before serving—enjoy!
Serves 8
1/2 cup flour
1/2 cup uncooked old fashioned oatmeal
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup unsalted butter
1/4 cup white sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled and sliced
1 cup fresh blueberries or other berries (blueberries hold up best)
1 tablespoon unsalted butter
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees.
In a medium bowl, mix together the first four ingredients. Add the milk and the 1/4 cup of butter, cutting it in and mixing till smooth (although it will be lumpy with the oatmeal).
In a large saucepan over a medium high heat, mix together the white sugar, cornstarch and water. Add the peaches first and cook till bubbly, about 5 minutes. Add the blueberries and cook another 5 minutes. Add the 1 tablespoon of butter and the lemon juice. Now add the nutmeg and cinnamon. Mix well until butter is melted. Remove from heat.
Pour fruit mixture into an ungreased 1 1/2 quart baking dish. Spoon the batter over the top of the fruit and place in the middle of the oven and bake for about 30 minutes or until the crust is brown and cooked all the way through. Once cooked, allow to cool for about 15 minutes before serving—enjoy!
Friday, June 20, 2008
Garlic Lime Chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup low sodium chicken broth
In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves.
In a skillet, heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from skillet and keep warm.
Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.
Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. Points: 8
LC SERVING SUGGESTION: Steamed green beans and Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).
SERVING SUGGESTION: Serve brown rice instead of Cauli-rice.
KOSHER: Use all oil instead of butter and oil.
Variations of Garlic Lime Chicken
Tex Mex
Top with cilantro, avocado, tomato and red onion.
Serve with black beans, whole wheat tortillas and a large salad.
Capers Verison
Use 4 tablespoons lemon juice instead of lime juice.
Top with capers and parsley
From Savingdinner.com
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
4 boneless skinless chicken breast halves
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons lime juice
1/3 cup low sodium chicken broth
In a small bowl, combine first 7 ingredients; sprinkle mixture on both sides of chicken breast halves.
In a skillet, heat butter and olive oil together over medium-high heat; saute chicken until golden brown, about 5 minutes on each side; remove from skillet and keep warm.
Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.
Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. Points: 8
LC SERVING SUGGESTION: Steamed green beans and Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).
SERVING SUGGESTION: Serve brown rice instead of Cauli-rice.
KOSHER: Use all oil instead of butter and oil.
Variations of Garlic Lime Chicken
Tex Mex
Top with cilantro, avocado, tomato and red onion.
Serve with black beans, whole wheat tortillas and a large salad.
Capers Verison
Use 4 tablespoons lemon juice instead of lime juice.
Top with capers and parsley
From Savingdinner.com
Wednesday, June 18, 2008
Corn Bread (mix and store)
6 c flour
2 c corn meal
2 c dry milk
1 Tbl salt
1 1/2 c sugar
1/4 c baking powder
3 cheap white/yellow cake mixes (opt)
2 c butter flavored Crisco
Mix dry ingredients. Cut in shortening and store.
When ready to bake: Mix 4 1/2 c mix to 1 1/3 c water and 2 eggs. Bake 30 minutes at 350 degrees.
2 c corn meal
2 c dry milk
1 Tbl salt
1 1/2 c sugar
1/4 c baking powder
3 cheap white/yellow cake mixes (opt)
2 c butter flavored Crisco
Mix dry ingredients. Cut in shortening and store.
When ready to bake: Mix 4 1/2 c mix to 1 1/3 c water and 2 eggs. Bake 30 minutes at 350 degrees.
Asian Dressing
1/3 c rice vinegar
3 Tbl soy sauce
1/4 tsp ground ginger
1 pressed garlic clove
2 tsp sugar
1/2 cup oil
Mix well right before putting on your salad.
3 Tbl soy sauce
1/4 tsp ground ginger
1 pressed garlic clove
2 tsp sugar
1/2 cup oil
Mix well right before putting on your salad.
My New Weekly Menu Plan
I rearranged the labels on the blog so it would be easier to find recipes for the food you have. Partially because I switched my menu schedule to the following:
Monday: leftovers or easy sandwiches
Tuesday: Something simple (tacos, spaghetti, etc. 15 min meal)
Wednesday: Veggitarian or Fish
Thursday: Casserole/Crockpot (make ahead meal because it's my errand day)
Friday: Chicken (I won't have to eat it every week because of scrapbooking. Not a big fan of chicken.)
Saturday: Grilling (insentive to eat at home instead of going out)
Sunday: Feast (show off recipe or typical Sunday dinner, roast, potatoes, rolls) Sunday is also my baking day so we can have fresh rolls or bake the family night treat.
So I think I am going to add a 15 minute meals label and a leftovers label to put recipes that you can use the leftover meat or potatoes for some other recipe. Is there any other catagories that you guys would like to have on the site so you can find what you need a little easier?
Monday: leftovers or easy sandwiches
Tuesday: Something simple (tacos, spaghetti, etc. 15 min meal)
Wednesday: Veggitarian or Fish
Thursday: Casserole/Crockpot (make ahead meal because it's my errand day)
Friday: Chicken (I won't have to eat it every week because of scrapbooking. Not a big fan of chicken.)
Saturday: Grilling (insentive to eat at home instead of going out)
Sunday: Feast (show off recipe or typical Sunday dinner, roast, potatoes, rolls) Sunday is also my baking day so we can have fresh rolls or bake the family night treat.
So I think I am going to add a 15 minute meals label and a leftovers label to put recipes that you can use the leftover meat or potatoes for some other recipe. Is there any other catagories that you guys would like to have on the site so you can find what you need a little easier?
Turkey vs Chicken
You can switch turkey for chicken and visa versa in vertually any recipe. So if one is on sale but the recipe called for the other, just get the cheap one. It won't change the quality of the recipe at all. This also means that any recipe that calles for cubed cooked chicken, you can use your Thanksgiving turkey leftovers. I know I usually end up throwing alot of meat out when we cook a turkey just because I can't think of what to do with it and am sick of eating turkey sandwiches.
The same goes with ground hamburger and ground turkey. Personally, I am not a fan of ground turkey, but I know some people are.
The same goes with ground hamburger and ground turkey. Personally, I am not a fan of ground turkey, but I know some people are.
Colossal Chopped Salad
1 package 16 oz, Cooked Penne pasta
1 head romaine lettuce, thinly sliced
(About 6 cups)
1 small head broccoli chopped (1 cup)
1 large carrot, cut into julienne strips (½ cup)
½ cup sliced red onion
2 plum tomatoes
1 can pitted ripe olives
1 cup fresh Parmesan cheese (not the green can!)
1 cup Italian or ranch salad dressing (I like Olive Garden Italian Dressing!)
1 head romaine lettuce, thinly sliced
(About 6 cups)
1 small head broccoli chopped (1 cup)
1 large carrot, cut into julienne strips (½ cup)
½ cup sliced red onion
2 plum tomatoes
1 can pitted ripe olives
1 cup fresh Parmesan cheese (not the green can!)
1 cup Italian or ranch salad dressing (I like Olive Garden Italian Dressing!)
Thai Chicken Stir Fry Salad
Dressing (Mix:)
3/4 Cup Creamy poppy seed salad Dressing
2 garlic cloves
1 1-inch piece un-peeled fresh gingerroot, grated and juiced or through the garlic press
Salad (Mix)
1 package 6 ounces fresh baby spinach
leaves
1 package (12 ounces) broccoli slaw mix
1 medium cucumber, scored, seeded, and sliced
1 small red bell pepper, sliced into thin strips
Chicken Mixture
Spray pan with non-stick cooking spray on med-high heat. add 1/4 of the dressing and
1 pound boneless, skinless chicken Breasts (Flattened and cut into ½-inch cubes) , let sit for 2 minutes, stir fry for 2 more minutes.
Add:
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
Mix into salad, add the rest of the dressing, serve!
3/4 Cup Creamy poppy seed salad Dressing
2 garlic cloves
1 1-inch piece un-peeled fresh gingerroot, grated and juiced or through the garlic press
Salad (Mix)
1 package 6 ounces fresh baby spinach
leaves
1 package (12 ounces) broccoli slaw mix
1 medium cucumber, scored, seeded, and sliced
1 small red bell pepper, sliced into thin strips
Chicken Mixture
Spray pan with non-stick cooking spray on med-high heat. add 1/4 of the dressing and
1 pound boneless, skinless chicken Breasts (Flattened and cut into ½-inch cubes) , let sit for 2 minutes, stir fry for 2 more minutes.
Add:
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
Mix into salad, add the rest of the dressing, serve!
Mandarin Pasta Salad
8 oz bow tie pasta cooked, drained and cooled
6 oz fresh baby spinach
½ cucumber, peeled and sliced
½ c diced red bell pepper
½ c coarsely chopped red onion
1 (11 oz) can mandarin orange segments, drained
2 c diced cooked chicken
½ c sliced almonds, toasted
Dressing
1 tsp finely chopped, peeled gingerroot
1 clove garlic pressed
a c rice vinegar or white wine vinegar
¼ c orange juice
¼ c vegetable oil
1 tsp sesame oil
1 env. Lipton onion soup mix
2 tsp sugar
Combine salad ingredients. Pour dressing over salad and toss.
6 oz fresh baby spinach
½ cucumber, peeled and sliced
½ c diced red bell pepper
½ c coarsely chopped red onion
1 (11 oz) can mandarin orange segments, drained
2 c diced cooked chicken
½ c sliced almonds, toasted
Dressing
1 tsp finely chopped, peeled gingerroot
1 clove garlic pressed
a c rice vinegar or white wine vinegar
¼ c orange juice
¼ c vegetable oil
1 tsp sesame oil
1 env. Lipton onion soup mix
2 tsp sugar
Combine salad ingredients. Pour dressing over salad and toss.
Cool and Creamy Chocolate Fondue
(easy!)
3/4 C semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
½ Tea. Ground Cinnamon
1-2 tea.. Vanilla extract
Melt morsels and 1 cup of the whipped topping in micro-cooker for 1 minute, stir every 20 seconds. Stir in the rest of the ingredients, cool in fridge for 30 min. Serve with Assorted Fresh Fruit dippers such as whole strawberries, Apple, peach, or pear wedges, or serve with graham crackers.
3/4 C semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
½ Tea. Ground Cinnamon
1-2 tea.. Vanilla extract
Melt morsels and 1 cup of the whipped topping in micro-cooker for 1 minute, stir every 20 seconds. Stir in the rest of the ingredients, cool in fridge for 30 min. Serve with Assorted Fresh Fruit dippers such as whole strawberries, Apple, peach, or pear wedges, or serve with graham crackers.
Chicken Tetrazzini
16 oz. spaghetti
½ stick butter
1 small onion , chopped
1 green bell pepper, chopped
3 c. cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 cans Golden Cream-of-Mushroom soup
3 c. milk
2 c. Monterey Jack cheese, grated
salt and pepper to taste
Parmesan cheese
Break spaghetti in half and cook as directed in Executive 4 Qt. Casserole; drain. Melt butter in 8” Saute Pan and cook onion and bell pepper until tender. Toss all ingredients, except Parmesan cheese, in 6-qt. Stainless
Mixing Bowl. Place in casserole dish, cover (aluminum). Cook at 350 degrees for 45 minutes until bubbly. Grate Parmesan cheese over casserole. Serve with steamed vegetables.
½ stick butter
1 small onion , chopped
1 green bell pepper, chopped
3 c. cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 cans Golden Cream-of-Mushroom soup
3 c. milk
2 c. Monterey Jack cheese, grated
salt and pepper to taste
Parmesan cheese
Break spaghetti in half and cook as directed in Executive 4 Qt. Casserole; drain. Melt butter in 8” Saute Pan and cook onion and bell pepper until tender. Toss all ingredients, except Parmesan cheese, in 6-qt. Stainless
Mixing Bowl. Place in casserole dish, cover (aluminum). Cook at 350 degrees for 45 minutes until bubbly. Grate Parmesan cheese over casserole. Serve with steamed vegetables.
Lemon Greek Chicken
(adapted from The Pampered Chef® Stoneware Inspirations Cookbook)
2-3 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
2 lemons
3 cloves garlic
1 red bell pepper, cut into 1” strips
1 red onion, cut into 1” wedges
¼ c. olive oil
2 t. dried oregano leaves
¾ t. salt
½ t. pepper
8 oz. whole mushrooms
8 petite red potatoes (about 12 oz.)
Add ingredients to large bowl, except potatoes. Coat chicken well. Dump into Stoneware Rectangular Baker. Add potatoes. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Serve with mixed greens salad.
2-3 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
2 lemons
3 cloves garlic
1 red bell pepper, cut into 1” strips
1 red onion, cut into 1” wedges
¼ c. olive oil
2 t. dried oregano leaves
¾ t. salt
½ t. pepper
8 oz. whole mushrooms
8 petite red potatoes (about 12 oz.)
Add ingredients to large bowl, except potatoes. Coat chicken well. Dump into Stoneware Rectangular Baker. Add potatoes. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Serve with mixed greens salad.
Mushroom Chicken
2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
4 slices bacon
1 can Golden Cream-of-Mushroom soup
1 c. milk
8 oz. carton fresh mushrooms
2-3 cloves garlic
2 T. lemon juice
2 T. Worcestershire sauce
Parmesan cheese
fresh tomatoes
fresh Mozzerella cheese
Cook bacon in Executive 8” Saute Pan using Chef’s Tongs; crumble and set aside. Slice mushrooms with Egg Slicer Plus. Combine all ingredients and put in baking pan. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Grate cheese onto chicken AFTER baking and serve. Slice fresh tomatoes using Utility Knife and fresh Mozzerella cheese using Egg Slicer Plus and serve with mixed greens salad.
4 slices bacon
1 can Golden Cream-of-Mushroom soup
1 c. milk
8 oz. carton fresh mushrooms
2-3 cloves garlic
2 T. lemon juice
2 T. Worcestershire sauce
Parmesan cheese
fresh tomatoes
fresh Mozzerella cheese
Cook bacon in Executive 8” Saute Pan using Chef’s Tongs; crumble and set aside. Slice mushrooms with Egg Slicer Plus. Combine all ingredients and put in baking pan. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Grate cheese onto chicken AFTER baking and serve. Slice fresh tomatoes using Utility Knife and fresh Mozzerella cheese using Egg Slicer Plus and serve with mixed greens salad.
Pork Baby Back Ribs
Double for Now and Later
2 lbs. refrigerated pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Measure ketchup using Measure-All Cup and measure remaining ingredients using Adjustable Measuring Spoons. Add ingredients to freezer bag, except onion. Coat ribs well, squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs and sauce from bag and place in Stoneware Rectangular Baker. Using Ultimate Mandoline, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 2 hours (or on the grill). Serve with fruit salad and corn-on-the-cob using Corn Butterer and Corn Cob Nobs.
2 lbs. refrigerated pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Measure ketchup using Measure-All Cup and measure remaining ingredients using Adjustable Measuring Spoons. Add ingredients to freezer bag, except onion. Coat ribs well, squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs and sauce from bag and place in Stoneware Rectangular Baker. Using Ultimate Mandoline, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 2 hours (or on the grill). Serve with fruit salad and corn-on-the-cob using Corn Butterer and Corn Cob Nobs.
Caesar Chicken
Double for Now and Later
2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing (or your choice caesar dressing)
2-3 cloves garlic
Parmesan cheese
Place chicken into freezer bag and press garlic into bag using Garlic Press. Add ½ bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins), can do on stove or grill on medium heat for 4-5 minutes on each side. Using Deluxe Cheese Grater, grate cheese and set aside. SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and ½ bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad. SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.
2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
Ken’s Steakhouse Creamy Caesar salad dressing (or your choice caesar dressing)
2-3 cloves garlic
Parmesan cheese
Place chicken into freezer bag and press garlic into bag using Garlic Press. Add ½ bottle of dressing to freezer bag. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins), can do on stove or grill on medium heat for 4-5 minutes on each side. Using Deluxe Cheese Grater, grate cheese and set aside. SERVING OPTION #1: Caesar Salad – Toss lettuce, grated cheese, croutons and ½ bottle dressing in Classic Batter Bowl with lid attached. Place warm, sliced chicken over salad. Prepare Pull-Apart Bread using 8” Saute Pan and serve with salad. SERVING OPTION #2: Place sliced chicken over pasta or rice cooked in Rice Cooker and top with grated cheese. Serve with mixed greens salad.
Cheesy Chicken Tortellini Bake
(adapted from The Pampered Chef® Stoneware Inspirations Cookbook)
Double for Now and Later
½ c. finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken, cubed
1 c. milk
1 c. water
1 t. dried basil leaves
optional: 1 c. frozen peas, grated Parmesan cheese.
Press garlic using Garlic Press. Opener. In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; (transfer to casserole dish or)cover with lid and bake at 400 degrees for 25 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes. May top with grated Parmesan cheese.
Double for Now and Later
½ c. finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken, cubed
1 c. milk
1 c. water
1 t. dried basil leaves
optional: 1 c. frozen peas, grated Parmesan cheese.
Press garlic using Garlic Press. Opener. In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; (transfer to casserole dish or)cover with lid and bake at 400 degrees for 25 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes. May top with grated Parmesan cheese.
Pull Apart Bread
Pillsbury Grands! (8-count) biscuits
3 T. butter
2 cloves garlic
1 t. Pampered Pantry™ Italian Seasoning Mix
3 T. grated Parmesan cheese
Melt butter in 8” Executive Saute Pan over medium heat. Grate cheese using Deluxe Cheese Grater into pan. Add garlic pressed with Garlic Press. Quarter biscuits using Kitchen Shears. Add biscuits and seasoning mix and toss using Mix ‘N Scraper to coat evenly. Bake at 375 degrees for 25 minutes. Serve on Celebrate Plate. Optional: Serve with marinara sauce.
3 T. butter
2 cloves garlic
1 t. Pampered Pantry™ Italian Seasoning Mix
3 T. grated Parmesan cheese
Melt butter in 8” Executive Saute Pan over medium heat. Grate cheese using Deluxe Cheese Grater into pan. Add garlic pressed with Garlic Press. Quarter biscuits using Kitchen Shears. Add biscuits and seasoning mix and toss using Mix ‘N Scraper to coat evenly. Bake at 375 degrees for 25 minutes. Serve on Celebrate Plate. Optional: Serve with marinara sauce.
Dump it Taco Soup
2 lbs. lean ground beef
1 onion
1 can (4 oz.) diced green chilies
2 cans corn
4 cans stewed tomatoes
1 can pinto beans
1 can kidney beans
taco seasoning packet
Ranch dressing/dip packet
optional: chopped cilantro
Monterey Jack or Cheddar cheese
Coarsely chop onion using Chef’s Knife. Open cans using Smooth-Edge Can Opener and do not drain. Open packets using Kitchen Shears. Brown beef and onion in Executive 8-qt. Stockpot. Add all ingredients except cheese and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag, squeeze air out of bag and freeze. Reheat and serve in Coffee & More Cups. If desired, grate cheese on top of soup using Deluxe Cheese Grater. Serve with Pull-Apart Bread. Yield: 15 srvgs.
1 onion
1 can (4 oz.) diced green chilies
2 cans corn
4 cans stewed tomatoes
1 can pinto beans
1 can kidney beans
taco seasoning packet
Ranch dressing/dip packet
optional: chopped cilantro
Monterey Jack or Cheddar cheese
Coarsely chop onion using Chef’s Knife. Open cans using Smooth-Edge Can Opener and do not drain. Open packets using Kitchen Shears. Brown beef and onion in Executive 8-qt. Stockpot. Add all ingredients except cheese and cook over medium heat for 30 minutes. Cool completely and pour into freezer bag, squeeze air out of bag and freeze. Reheat and serve in Coffee & More Cups. If desired, grate cheese on top of soup using Deluxe Cheese Grater. Serve with Pull-Apart Bread. Yield: 15 srvgs.
Asiago Crisps
Ingredients:
1 1/2 cups coarsely grated fresh Asiago cheese
1/2 teaspoon coarsely ground black pepper
Directions:
1. Preheat oven to 375°F. Coarsely grate cheese using Deluxe Cheese Grater. On Rectangle Stone, divide cheese into six small piles, spreading evenly to form 4-inch disks. Sprinkle evenly with black pepper. Bake 14-15 minutes or until golden brown. Immediately remove disks one at a time from baking stone and fold into a taco shape using Large Spreader. Carefully place crisps, folded side up, onto Stackable Cooling Rack; cool completely. Serve with Vegetable Ribbon Salad, if desired.
Yield: 6 crisps
Nutrients per serving: (1 crisp): Calories 110, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 1 g, Protein 6 g, Sodium 270 mg, Fiber less than 1 g
Cook's Tip: The weight of 1 1/2 cups freshly grated hard cheese is between 3 and 4 ounces. Lightly pack cheese when measuring.
Crisps can be made up to 1 day in advance. store them in an airtight container or a large resealable plastic food storage bag.
Crisps can be make with grated fresh Parmesean or Romano cheese, if desired.
Variation: Large Asiago Crisp: Spread cheese onto Large Round Stone, forming a 12-inch circle. Bake 18-20 minutes or until golden brown. Cool completely and break into pieces. Serve with Quick Chicken Primavera Risotto, if desired.
1 1/2 cups coarsely grated fresh Asiago cheese
1/2 teaspoon coarsely ground black pepper
Directions:
1. Preheat oven to 375°F. Coarsely grate cheese using Deluxe Cheese Grater. On Rectangle Stone, divide cheese into six small piles, spreading evenly to form 4-inch disks. Sprinkle evenly with black pepper. Bake 14-15 minutes or until golden brown. Immediately remove disks one at a time from baking stone and fold into a taco shape using Large Spreader. Carefully place crisps, folded side up, onto Stackable Cooling Rack; cool completely. Serve with Vegetable Ribbon Salad, if desired.
Yield: 6 crisps
Nutrients per serving: (1 crisp): Calories 110, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 1 g, Protein 6 g, Sodium 270 mg, Fiber less than 1 g
Cook's Tip: The weight of 1 1/2 cups freshly grated hard cheese is between 3 and 4 ounces. Lightly pack cheese when measuring.
Crisps can be made up to 1 day in advance. store them in an airtight container or a large resealable plastic food storage bag.
Crisps can be make with grated fresh Parmesean or Romano cheese, if desired.
Variation: Large Asiago Crisp: Spread cheese onto Large Round Stone, forming a 12-inch circle. Bake 18-20 minutes or until golden brown. Cool completely and break into pieces. Serve with Quick Chicken Primavera Risotto, if desired.
Lemon Chicken Pasta Toss
Ingredients:
8 ounces uncooked radiatore pasta
1 medium onion, chopped
1 small carrot, peeled
3 garlic cloves, pressed
1 small red bell pepper
2 cups small broccoli florets
1/4 teaspoon salt
2 cups diced, cooked chicken breasts
1 cup prepared Alfredo sauce
1/2 cup hot water
1 lemon, cut in half crosswise
1/4 cup (1 ounce) grated fresh Parmesan cheese
Snipped parsley and coarsely ground black pepper (optional)
Directions:
1. Cook pasta in (4-qt.) Casserole for 2 minutes less than package directions; drain. Meanwhile, chop onion using Food Chopper. Slice carrot using Crinkle Cutter. Lightly spray Stir-Fry Skillet with oil using Kitchen Spritzer. Cook and stir onion, carrot and garlic pressed with Garlic Press over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli and salt in Large Micro-Cooker(R). Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender.
2. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta using Citrus Press; cook and stir until heated through. Grate Parmesan cheese over pasta using Deluxe Cheese Grater; sprinkle with parsley and black pepper, if desired.
Yield: 6 servings
Nutrients per serving: Light: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g
Cook's Tip: For extra flavor, season chicken breasts with Pantry Citrus & Basil Rub or Pantry Crushed Peppercorn & Garlic Rub and grill. Proceed as recipe directs.
8 ounces uncooked radiatore pasta
1 medium onion, chopped
1 small carrot, peeled
3 garlic cloves, pressed
1 small red bell pepper
2 cups small broccoli florets
1/4 teaspoon salt
2 cups diced, cooked chicken breasts
1 cup prepared Alfredo sauce
1/2 cup hot water
1 lemon, cut in half crosswise
1/4 cup (1 ounce) grated fresh Parmesan cheese
Snipped parsley and coarsely ground black pepper (optional)
Directions:
1. Cook pasta in (4-qt.) Casserole for 2 minutes less than package directions; drain. Meanwhile, chop onion using Food Chopper. Slice carrot using Crinkle Cutter. Lightly spray Stir-Fry Skillet with oil using Kitchen Spritzer. Cook and stir onion, carrot and garlic pressed with Garlic Press over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli and salt in Large Micro-Cooker(R). Microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender.
2. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta using Citrus Press; cook and stir until heated through. Grate Parmesan cheese over pasta using Deluxe Cheese Grater; sprinkle with parsley and black pepper, if desired.
Yield: 6 servings
Nutrients per serving: Light: Calories 340, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 35 g, Protein 27 g, Sodium 530 mg, Fiber 3 g
Cook's Tip: For extra flavor, season chicken breasts with Pantry Citrus & Basil Rub or Pantry Crushed Peppercorn & Garlic Rub and grill. Proceed as recipe directs.
Quick Chicken Primavera Risotto
Ingredients:
2 boneless, skinless chicken breast halves (about 6 ounces each)
Salt and ground black pepper
Pantry Basil Oil or olive oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, peeled and cut into julienne strips
1 medium zucchini
2 plum tomatoes, seeded and diced
2-2 1/2 cups chicken broth
1/2 cup (2 ounces) grated fresh Asiago cheese
1/4 cup snipped fresh basil leaves
2 ounces mascarpone cheese or cream cheese (optional)
Asiago Crisps (optional)
Directions:
1. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Heat (12-in.) Skillet over medium-high heat 5 minutes; lightly spray with oil using Kitchen Spritzer. Arrange chicken and lemon halves, cut sides down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.
2. Chop onion using Food Chopper. Lightly spray same skillet with oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.
3. Add rice and juice from caramelized lemon halves using Citrus Press. Cook and stir 3-4 minutes or until lemon juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.
4. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired. Serve with Asiago Crisps, if desired.
Yield: 6 servings
Nutrients per serving: Light: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g
Cook's Tip: If desired, 3 cups hot cooked converted rice prepared in the Rice Cooker Plus can be substituted for the pre-cooked rice. For best flavor, prepare rice with chicken broth instead of water.
Mascarpone cheese is a rich Italian-style cream cheese that has a slightly sweet flavor. It can be found in ethnic grocery stores and large grocery stores.
2 boneless, skinless chicken breast halves (about 6 ounces each)
Salt and ground black pepper
Pantry Basil Oil or olive oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 large garlic clove, pressed
2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
1 medium carrot, peeled and cut into julienne strips
1 medium zucchini
2 plum tomatoes, seeded and diced
2-2 1/2 cups chicken broth
1/2 cup (2 ounces) grated fresh Asiago cheese
1/4 cup snipped fresh basil leaves
2 ounces mascarpone cheese or cream cheese (optional)
Asiago Crisps (optional)
Directions:
1. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer. Season both sides with salt and black pepper. Heat (12-in.) Skillet over medium-high heat 5 minutes; lightly spray with oil using Kitchen Spritzer. Arrange chicken and lemon halves, cut sides down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from skillet. Cool slightly; slice chicken into 1/2-inch pieces using Chef's Knife and set aside.
2. Chop onion using Food Chopper. Lightly spray same skillet with oil. Cook onion and garlic pressed with Garlic Press over medium heat 4-6 minutes or until onion is tender.
3. Add rice and juice from caramelized lemon halves using Citrus Press. Cook and stir 3-4 minutes or until lemon juice is completely absorbed into rice. Cut carrot into julienne strips using Julienne Peeler. Slice zucchini using Crinkle Cutter. Seed tomatoes; dice using Utility Knife. Add vegetables and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.
4. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust sauce consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired. Serve with Asiago Crisps, if desired.
Yield: 6 servings
Nutrients per serving: Light: Calories 260, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 40 mg, Carbohydrate 31 g, Protein 19 g, Sodium 790 mg, Fiber 2 g
Cook's Tip: If desired, 3 cups hot cooked converted rice prepared in the Rice Cooker Plus can be substituted for the pre-cooked rice. For best flavor, prepare rice with chicken broth instead of water.
Mascarpone cheese is a rich Italian-style cream cheese that has a slightly sweet flavor. It can be found in ethnic grocery stores and large grocery stores.
Strawberry Amaretto Pasteries
Ingredients:
1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
Directions:
1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller(R).
2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.
3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.
4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper(R). Slice strawberries using Egg Slicer Plus(R). Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.
Yield: 12 pastries
Nutrients per serving: (1 pastry): Calories 230, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 24 g, Protein 4 g, Sodium 75 mg, Fiber 3 g
Cook's Tip: Sliced peaches or nectarines can be substituted for the strawberries, if desired.
1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
Directions:
1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller(R).
2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.
3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.
4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper(R). Slice strawberries using Egg Slicer Plus(R). Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.
Yield: 12 pastries
Nutrients per serving: (1 pastry): Calories 230, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 15 mg, Carbohydrate 24 g, Protein 4 g, Sodium 75 mg, Fiber 3 g
Cook's Tip: Sliced peaches or nectarines can be substituted for the strawberries, if desired.
Mango Salsa Sundaes
Ingredients:
10-12 (8-inch) flour tortillas
1/4 cup sugar
1/2 teaspoon Pantry Korintje Cinnamon
2 tablespoons butter or margarine, melted
1 cup strawberries, hulled and finely diced
1 ripe mango, peeled and finely diced (see Cook's Tip) (the more red/orange and soft the better)
1 kiwi, peeled and finely diced
1 lime
1/4 cup sliced almonds, coarsely chopped
1 jar (11.75 ounces) strawberry ice cream topping
3 cups vanilla ice cream
Directions:
1. Preheat oven to 350E°F. Trim tortillas to form triangles; discard scraps (or sprinkle cinnamon and sugar and butter on them and cook as chips). Cut a 1-inch slit in each side of triangles. Combine sugar and cinnamon; mix well. Place butter in bowl; microwave on HIGH 20-30 seconds or until melted. Brush tortillas with butter; sprinkle with sugar mixture. Press tortillas into wells muffin pan. Bake 18-20 minutes or until golden brown and crisp. Remove from oven; cool 5 minutes. Remove shells from pan to cooling rack; cool completely.
2. Hull strawberries; slice. Finely dice strawberries, mango and kiwi. Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 tablespoon juice. Combine lime zest, juice, strawberries, mango and kiwi; stir gently.
3. Coarsely chop almonds. For each sundae, spoon 2 tablespoons of the strawberry ice cream topping onto a plate. Place one tortilla shell onto sauce. Place one scoop ice cream into shell. Top with fruit salsa. Sprinkle with almonds; serve immediately.
Yield: 12 servings
Nutrients per serving: (Light) Calories 310, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 56 g, Protein 4 g, Sodium 140 mg, Fiber 2 g
Cook's Tip: To peel and finely dice a mango, cut thin slices from both ends of the fruit. Stand fruit upright, stem end down. Carefully cut off peel from top to bottom. Slice off flesh alongside the large, flat pit; finely dice flesh.
If desired, 1 cup finely diced fresh or canned peaches can be substituted for the mango.
Strawberry Lemonade Quencher
10 Cups Cold Water
1 Cup Lemon Juice
1 Can Frozen Strawberry Daiquiri mix, thawed
¾ Cup Sugar
Whole Strawberries (optional)
Place all ingredients except strawberries into Family Size Quick Stir Pitcher. Plunge until well blended. Garnish each glass with a whole strawberry. Serve Chilled.
1 Cup Lemon Juice
1 Can Frozen Strawberry Daiquiri mix, thawed
¾ Cup Sugar
Whole Strawberries (optional)
Place all ingredients except strawberries into Family Size Quick Stir Pitcher. Plunge until well blended. Garnish each glass with a whole strawberry. Serve Chilled.
Sparkling Raspberry Lemonade
1 Can Frozen Lemonade Concentrate
2 Liters Chilled Ginger ale
1 Lemon
1/3 Cup Rasberries
Place Lemonade and Ginger Ale in the Family Size Quick Stir Pitcher and plunge until Mixed Well. Add Lemon Wedges and Rasberries and Serve Cold.
2 Liters Chilled Ginger ale
1 Lemon
1/3 Cup Rasberries
Place Lemonade and Ginger Ale in the Family Size Quick Stir Pitcher and plunge until Mixed Well. Add Lemon Wedges and Rasberries and Serve Cold.
Apple Berry Spritzer
2 Cans Frozen Cranberry Juice
1 Liter Chilled Sparking Water
1 Bottle Chilled Sparkling Apple Cider
1 Orange
Pour All Ingredients except orange into Family Size Quick Stir Pitcher and plunge until well blended. Add Orange Slices and Serve Over Ice.
1 Liter Chilled Sparking Water
1 Bottle Chilled Sparkling Apple Cider
1 Orange
Pour All Ingredients except orange into Family Size Quick Stir Pitcher and plunge until well blended. Add Orange Slices and Serve Over Ice.
Sparkling Citrus Cooler
1 Can (12 oz) frozen Lemonade concentrate, thawed
1 Can (6 oz) frozen Orange Juice concentrate, thawed
1 Lemon, 1 Lime, 1 Orange 2 Liters Sparkling Water
Place lemonade and Orange Juice in the Family Size Quick Stir Pitcher. Add 4 Wedges of Each Fruit into the Pitcher, reserve remaining wedges for garnish. Add Chilled Sparkling Water and plunge until contents are thoroughly mixed. Served in Glasses garnished with fruit wedges.
1 Can (6 oz) frozen Orange Juice concentrate, thawed
1 Lemon, 1 Lime, 1 Orange 2 Liters Sparkling Water
Place lemonade and Orange Juice in the Family Size Quick Stir Pitcher. Add 4 Wedges of Each Fruit into the Pitcher, reserve remaining wedges for garnish. Add Chilled Sparkling Water and plunge until contents are thoroughly mixed. Served in Glasses garnished with fruit wedges.
Perfect Party Punch
6 Cups Chilled Cranberry Juice 4 Cups Chilled Ginger Ale
1 Can Frozen Orange Pineapple Juice Concentrate, partially thawed 1 Orange
Place cranberryjuice, Ginger Ale, and Frozen Orange Pineapple Juice Concentrate in Family Size Quick Stir Pitcher. Plunge until contents are thoroughly mixed. Place slices or orange in the pitcher and serve
1 Can Frozen Orange Pineapple Juice Concentrate, partially thawed 1 Orange
Place cranberryjuice, Ginger Ale, and Frozen Orange Pineapple Juice Concentrate in Family Size Quick Stir Pitcher. Plunge until contents are thoroughly mixed. Place slices or orange in the pitcher and serve
Good Company Frosty Latte
4 Cups Vanilla Ice Cream Softened 2 Cups Cold Milk
2 Cups Brewed Coffee/Pero, Cooled 1 Cup thawed Cool Whip Cinnamon
Scoop Ice Cream into the Quick Stir Pitcher. Add milk and coffee. Plunge until thoroughly mixed. Pour Latte into Ice filled glasses. Garnish with Whipped topping using Easy Accent Decorator, sprinkle with Cinnamon.
2 Cups Brewed Coffee/Pero, Cooled 1 Cup thawed Cool Whip Cinnamon
Scoop Ice Cream into the Quick Stir Pitcher. Add milk and coffee. Plunge until thoroughly mixed. Pour Latte into Ice filled glasses. Garnish with Whipped topping using Easy Accent Decorator, sprinkle with Cinnamon.
Bananas Foster Dip
Ingredients:
1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 lemon
1 teaspoon ground cinnamon
1 jar (12 ounces) hot caramel ice cream topping
2 apples, cut into wedges, or butter cookies
Directions:
1. Preheat oven to 350E°F. Chop pecans and banana using Food Chopper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest; chop zest using Utility Knife. Juice lemon to measure 1 tablespoon juice.
2. Combine banana, lemon zest, juice, cinnamon and ice cream topping in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Pour mixture into Small Oval Baker. Sprinkle pecans over caramel mixture. Bake 10-12 minutes or until bubbly and heated through. Cut apples into wedges using Crinkle Cutter. Serve dip with apples or butter cookies.
Yield: 16 servings or 24 sample servings
Nutrients per serving: (Light) (2 tablespoons dip and 2 apple slices): Calories 130, Total Fat 4.5 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 1 g, Sodium 45 mg, Fiber less than 1 g
Cook's Tip: Pantry Korintje Cinnamon can be substituted for the ground cinnamon, if desired.
Dip the apple wedges into additional lemon juice to prevent them from turning brown.
Try this dessert as a topping over scoops of ice cream or slices of pound cake.
Fruit Dip:
1 yoplait yogart
1 cream cheese
1 lime
1 small jar marshmellow cream
1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 lemon
1 teaspoon ground cinnamon
1 jar (12 ounces) hot caramel ice cream topping
2 apples, cut into wedges, or butter cookies
Directions:
1. Preheat oven to 350E°F. Chop pecans and banana using Food Chopper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest; chop zest using Utility Knife. Juice lemon to measure 1 tablespoon juice.
2. Combine banana, lemon zest, juice, cinnamon and ice cream topping in Classic Batter Bowl; mix well using Small Mix 'N Scraper(R). Pour mixture into Small Oval Baker. Sprinkle pecans over caramel mixture. Bake 10-12 minutes or until bubbly and heated through. Cut apples into wedges using Crinkle Cutter. Serve dip with apples or butter cookies.
Yield: 16 servings or 24 sample servings
Nutrients per serving: (Light) (2 tablespoons dip and 2 apple slices): Calories 130, Total Fat 4.5 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 26 g, Protein 1 g, Sodium 45 mg, Fiber less than 1 g
Cook's Tip: Pantry Korintje Cinnamon can be substituted for the ground cinnamon, if desired.
Dip the apple wedges into additional lemon juice to prevent them from turning brown.
Try this dessert as a topping over scoops of ice cream or slices of pound cake.
Fruit Dip:
1 yoplait yogart
1 cream cheese
1 lime
1 small jar marshmellow cream
Veggie Lover's Pizza Dip
Ingredients:
1/4 cup chopped broccoli
1 container (8 ounces) light garden vegetable cream cheese spread
1 garlic clove, pressed
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/2 cup (2 ounces) shredded mozzarella cheese, divided
1 cup spaghetti sauce
Pantry Italian Seasoning Mix (optional)
Assorted vegetable dippers such as broccoli florets, carrot rounds, celery sticks, red and green bell pepper strips, yellow squash or zucchini slices
Directions:
1. Preheat oven to 350E°F. Chop broccoli using Food Chopper. In Classic Batter Bowl, combine cream cheese, broccoli and garlic pressed with Garlic Press; spread over bottom of Small Oval Baker using Small Mix 'N Scraper(R).
2. Grate Parmesan cheese using Deluxe Cheese Grater. Sprinkle half of the cheeses over cream cheese mixture. Top with sauce, spreading evenly. Bake 15-20 minutes or until bubbly. Sprinkle with remaining cheeses and seasoning mix, if desired. Serve with assorted vegetable dippers.
Yield: 2 cups (16 servings)
Nutrients per serving: (2 tablespoons dip and 1/2 cup vegetables): Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 5 g, Protein 4 g, Sodium 210 mg, Fiber 1 g
Cook's Tip: Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.
1/4 cup chopped broccoli
1 container (8 ounces) light garden vegetable cream cheese spread
1 garlic clove, pressed
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/2 cup (2 ounces) shredded mozzarella cheese, divided
1 cup spaghetti sauce
Pantry Italian Seasoning Mix (optional)
Assorted vegetable dippers such as broccoli florets, carrot rounds, celery sticks, red and green bell pepper strips, yellow squash or zucchini slices
Directions:
1. Preheat oven to 350E°F. Chop broccoli using Food Chopper. In Classic Batter Bowl, combine cream cheese, broccoli and garlic pressed with Garlic Press; spread over bottom of Small Oval Baker using Small Mix 'N Scraper(R).
2. Grate Parmesan cheese using Deluxe Cheese Grater. Sprinkle half of the cheeses over cream cheese mixture. Top with sauce, spreading evenly. Bake 15-20 minutes or until bubbly. Sprinkle with remaining cheeses and seasoning mix, if desired. Serve with assorted vegetable dippers.
Yield: 2 cups (16 servings)
Nutrients per serving: (2 tablespoons dip and 1/2 cup vegetables): Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 5 g, Protein 4 g, Sodium 210 mg, Fiber 1 g
Cook's Tip: Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.
Layered Sun-Dried Tomato Dip
Ingredients:
1 package (8 ounces) cream cheese, softened, divided
1/4 cup prepared basil pesto
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 container (8 ounces) sour cream
1 garlic clove, pressed
2 teaspoons Pantry Italian Seasoning Mix
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh basil leaves
Additional chopped sun-dried tomatoes (optional)
Toasted French bread slices (optional)
Directions:
1. Preheat oven to 350E°F. In Classic Batter Bowl, combine half of the cream cheese and pesto; mix well using Small Mix 'N Scraper(R). Spread over bottom of Small Oval Baker.
2. Blot excess oil from tomatoes using paper towel. Dice tomatoes using Utility Knife. Grate Parmesan cheese using Deluxe Cheese Grater. In clean batter bowl, combine remaining cream cheese, tomatoes, Parmesan cheese, sour cream, garlic pressed with Garlic Press and seasoning mix; mix well. Spread cream cheese mixture evenly over pesto mixture. Bake 20-25 minutes or until hot and bubbly.
3. Meanwhile, slice olives using Egg Slicer Plus(R). Finely chop basil using Pizza Cutter. Sprinkle olives and basil over dip. Garnish with additional chopped sun-dried tomatoes, if desired. Serve with toasted French bread slices, if desired.
Yield: 16 servings or 24 sample servings
Nutrients per serving: (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g
Cook's Tip: Prepared basil pesto is often packaged in tubs and can be found near the refrigerated fresh pasta in the grocery store.
Sun-dried tomatoes are available in the condiment or Italian specialty food section of the grocery store.
Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.
To toast French bread slices, preheat oven to 375E°F. Place bread, cut 1/4 inch thick, on Large Round Stone. Bake 10-12 minutes or until lightly browned.
1 package (8 ounces) cream cheese, softened, divided
1/4 cup prepared basil pesto
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 container (8 ounces) sour cream
1 garlic clove, pressed
2 teaspoons Pantry Italian Seasoning Mix
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh basil leaves
Additional chopped sun-dried tomatoes (optional)
Toasted French bread slices (optional)
Directions:
1. Preheat oven to 350E°F. In Classic Batter Bowl, combine half of the cream cheese and pesto; mix well using Small Mix 'N Scraper(R). Spread over bottom of Small Oval Baker.
2. Blot excess oil from tomatoes using paper towel. Dice tomatoes using Utility Knife. Grate Parmesan cheese using Deluxe Cheese Grater. In clean batter bowl, combine remaining cream cheese, tomatoes, Parmesan cheese, sour cream, garlic pressed with Garlic Press and seasoning mix; mix well. Spread cream cheese mixture evenly over pesto mixture. Bake 20-25 minutes or until hot and bubbly.
3. Meanwhile, slice olives using Egg Slicer Plus(R). Finely chop basil using Pizza Cutter. Sprinkle olives and basil over dip. Garnish with additional chopped sun-dried tomatoes, if desired. Serve with toasted French bread slices, if desired.
Yield: 16 servings or 24 sample servings
Nutrients per serving: (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g
Cook's Tip: Prepared basil pesto is often packaged in tubs and can be found near the refrigerated fresh pasta in the grocery store.
Sun-dried tomatoes are available in the condiment or Italian specialty food section of the grocery store.
Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.
To toast French bread slices, preheat oven to 375E°F. Place bread, cut 1/4 inch thick, on Large Round Stone. Bake 10-12 minutes or until lightly browned.
Cool Mint Brownies
1 package brownie mix (plus ingredients to make)
1 package (8 oz) cream cheese
1/3 cup powdered sugar
25 Andes mints (or Andes mint chips)
Mix brownies in Classic Batter Bowl. Pour into Rectangular Baker; bake according to package directions. Cool completely. Mix cream cheese and powdered sugar in Small Batter Bowl until smooth. Using Large Spreader, spread over cooled brownies. Chop 15 unwrapped Andes mints with Crinkle Cutter. Sprinkle over brownie. Unwrap other mints and place in Small Micro-Cooker. Microwave 30 seconds to one minute and stir until smooth. Using V-Shaped Cutter, drizzle melted mints over brownie. Serve with Mini-Serving Spatula.
1 package (8 oz) cream cheese
1/3 cup powdered sugar
25 Andes mints (or Andes mint chips)
Mix brownies in Classic Batter Bowl. Pour into Rectangular Baker; bake according to package directions. Cool completely. Mix cream cheese and powdered sugar in Small Batter Bowl until smooth. Using Large Spreader, spread over cooled brownies. Chop 15 unwrapped Andes mints with Crinkle Cutter. Sprinkle over brownie. Unwrap other mints and place in Small Micro-Cooker. Microwave 30 seconds to one minute and stir until smooth. Using V-Shaped Cutter, drizzle melted mints over brownie. Serve with Mini-Serving Spatula.
Dessert Pizza
1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, kiwi, bananas, blueberries, sliced peaches
Preheat oven to 350*. For crust, shape cookie dough into a ball. Place dough in center of Large Round Stone; flatten slightly with palm of hand. Using lightly floured Baker’s Roll, roll dough out to 12” circle, about ¼ inch thick. Bake 18-20 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from Baking Stone using Serrated Bread Knife. Cool Completely. For topping, combine cream cheese and sugar in Batter Bowl; mix well with Small Mix n Scraper. Spread mixture evenly over top of cookie. Hull strawberries with Cook’s Corer. Slice strawberries, peeled kiwi or bananas with Egg Slicer Plus; slice peaches using Utility Knife. Arrange fruit over cream cheese mixture. Refrigerate. Cut into 16 wedges with Pizza Cutter. Serve using Mini-Serving Spatula.
1 package (8 oz) cream cheese, softened
1/3 cup sugar
4 cups assorted fresh fruit such as strawberries, kiwi, bananas, blueberries, sliced peaches
Preheat oven to 350*. For crust, shape cookie dough into a ball. Place dough in center of Large Round Stone; flatten slightly with palm of hand. Using lightly floured Baker’s Roll, roll dough out to 12” circle, about ¼ inch thick. Bake 18-20 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from Baking Stone using Serrated Bread Knife. Cool Completely. For topping, combine cream cheese and sugar in Batter Bowl; mix well with Small Mix n Scraper. Spread mixture evenly over top of cookie. Hull strawberries with Cook’s Corer. Slice strawberries, peeled kiwi or bananas with Egg Slicer Plus; slice peaches using Utility Knife. Arrange fruit over cream cheese mixture. Refrigerate. Cut into 16 wedges with Pizza Cutter. Serve using Mini-Serving Spatula.
Touchdown Taco Dip
Touchdown Taco Dip
1 can (9 oz) bean dip
4 oz cream cheese, softened
½ cup sour cream
1 tbs. taco seasoning mix
1 garlic clove, pressed
1 ounce cheddar cheese, shredded
2 green onions with tops, thinly sliced
¼ medium tomato, seeded and diced
¼ cup pitted black olives, sliced
1 tbs. finely chopped fresh cilantro
Tortilla chips
Additional sour cream (optional)
Preheat oven to 350*. Using Small Mix n Scraper, spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese and taco seasoning. Using Measure-All Cup add sour cream to Batter Bowl. Press garlic over scram cheese mixture using Garlic Press. Mix well. Spread cream cheese mixture evenly over bean dip. Grate cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted. To prepare toppings, remove stem from tomato with Cook’s Corer. Dice tomato and thinly slice green onions with Utility Knife. Slice olives with Egg Slicer Plus. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream loaded into the Easy Accent Decorator (or use spoon), if desired. Serve with tortilla chips.
1 can (9 oz) bean dip
4 oz cream cheese, softened
½ cup sour cream
1 tbs. taco seasoning mix
1 garlic clove, pressed
1 ounce cheddar cheese, shredded
2 green onions with tops, thinly sliced
¼ medium tomato, seeded and diced
¼ cup pitted black olives, sliced
1 tbs. finely chopped fresh cilantro
Tortilla chips
Additional sour cream (optional)
Preheat oven to 350*. Using Small Mix n Scraper, spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese and taco seasoning. Using Measure-All Cup add sour cream to Batter Bowl. Press garlic over scram cheese mixture using Garlic Press. Mix well. Spread cream cheese mixture evenly over bean dip. Grate cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted. To prepare toppings, remove stem from tomato with Cook’s Corer. Dice tomato and thinly slice green onions with Utility Knife. Slice olives with Egg Slicer Plus. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream loaded into the Easy Accent Decorator (or use spoon), if desired. Serve with tortilla chips.
Clubhouse Chicken Squares
2 packages (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese
2 tbs. mayonnaise
1 garlic clove, pressed
1 tsp. All-Purpose Dill Mix
1 chicken, cooked & chopped
½ small cucumber
2 Roma tomatoes, diced
½ cup cheddar cheese, grated
6 slices bacon, cooked & dried so they are crispy
Preheat oven to 375*. Unroll crescent rolls in Bar Pan, leave in rectangle shape (cover the entire bottom of pan). Roll dough with Baker’s Roll. Bake 12-15 minutes or until golden brown. Let cool completely. Add mayonnaise to softened cream cheese with Measure-All Cup into Batter Bowl. Add dill using Adjustable Measuring Spoons. Add garlic using Garlic Press. Mix with Small Mix n Scraper. Spread over top of crust. Cut cucumber in half. Use the Corer (or Cooks Corer) to seed cucumber. Slice cucumber with Crinkle Cutter. Shred cheese with Deluxe Cheese Grate. Chop Chicken and bacon with Food Chopper. Slice tomatoes with Utility Knife. Top cream cheese with chicken, cucumber pieces, diced tomatoes, shredded cheese and bacon. Slice into squares with Pizza Cutter. Serve Immediately.
1 package (8 oz) cream cheese
2 tbs. mayonnaise
1 garlic clove, pressed
1 tsp. All-Purpose Dill Mix
1 chicken, cooked & chopped
½ small cucumber
2 Roma tomatoes, diced
½ cup cheddar cheese, grated
6 slices bacon, cooked & dried so they are crispy
Preheat oven to 375*. Unroll crescent rolls in Bar Pan, leave in rectangle shape (cover the entire bottom of pan). Roll dough with Baker’s Roll. Bake 12-15 minutes or until golden brown. Let cool completely. Add mayonnaise to softened cream cheese with Measure-All Cup into Batter Bowl. Add dill using Adjustable Measuring Spoons. Add garlic using Garlic Press. Mix with Small Mix n Scraper. Spread over top of crust. Cut cucumber in half. Use the Corer (or Cooks Corer) to seed cucumber. Slice cucumber with Crinkle Cutter. Shred cheese with Deluxe Cheese Grate. Chop Chicken and bacon with Food Chopper. Slice tomatoes with Utility Knife. Top cream cheese with chicken, cucumber pieces, diced tomatoes, shredded cheese and bacon. Slice into squares with Pizza Cutter. Serve Immediately.
Taco Ring
½ pound ground beef, cooked and drained
½ package taco seasoning mix
1 cup medium cheddar cheese, shredded
2 tbs. Water
2 packages (8 oz each) refrigerated crescent rolls
1 medium green pepper
½ head of shredded lettuce
1 medium tomato, diced
1 small onion, chopped
½ cup whole black olives, slices
1 cup salsa
Sour Cream
Preheat oven to 375*. Combine cooked meat, water and taco seasoning in Batter Bowl. Shred cheese into Bowl using Deluxe Cheese Grater. Chop onion with Food Chopper, add to mixture. Mix well using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop meat mixture over ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 20-25 minutes or until golden brown and not doughy. V-cut green pepper around top, remove top and seeds. Fill with salsa. Shred lettuce. Slice olives with Egg Slicer Plus. Place pepper in center of ring (once it’s out of the oven). Arrange lettuce in center of ring around pepper. Top lettuce with tomato, olives and pepper. Garnish with sour cream.
½ package taco seasoning mix
1 cup medium cheddar cheese, shredded
2 tbs. Water
2 packages (8 oz each) refrigerated crescent rolls
1 medium green pepper
½ head of shredded lettuce
1 medium tomato, diced
1 small onion, chopped
½ cup whole black olives, slices
1 cup salsa
Sour Cream
Preheat oven to 375*. Combine cooked meat, water and taco seasoning in Batter Bowl. Shred cheese into Bowl using Deluxe Cheese Grater. Chop onion with Food Chopper, add to mixture. Mix well using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop meat mixture over ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 20-25 minutes or until golden brown and not doughy. V-cut green pepper around top, remove top and seeds. Fill with salsa. Shred lettuce. Slice olives with Egg Slicer Plus. Place pepper in center of ring (once it’s out of the oven). Arrange lettuce in center of ring around pepper. Top lettuce with tomato, olives and pepper. Garnish with sour cream.
Chicken Sandwich Ring
2 cups cooked chicken, chopped
1 cup broccoli, chopped
½ cup red bell pepper, chopped
1 garlic clove, pressed
1 cup medium cheddar cheese, shredded
½ cup mayonnaise
2 tsp All-Purpose Dill Mix
¼ tsp salt
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbs. slivered almonds
Preheat oven to 375*. Chop chicken, broccoli and red pepper with Food Chopper, put into Batter Bowl. Press garlic into Batter Bowl with Garlic Press. Grate cheese into bowl with Deluxe Cheese Grater. Using Measure-All cup, add mayonnaise to Batter Bowl. Add dill mix and salt using Adjustable Measuring Spoons. Mix contents of Batter Bowl using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop filling into a circle around ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 25 minutes or until golden brown and not doughy.
1 cup broccoli, chopped
½ cup red bell pepper, chopped
1 garlic clove, pressed
1 cup medium cheddar cheese, shredded
½ cup mayonnaise
2 tsp All-Purpose Dill Mix
¼ tsp salt
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbs. slivered almonds
Preheat oven to 375*. Chop chicken, broccoli and red pepper with Food Chopper, put into Batter Bowl. Press garlic into Batter Bowl with Garlic Press. Grate cheese into bowl with Deluxe Cheese Grater. Using Measure-All cup, add mayonnaise to Batter Bowl. Add dill mix and salt using Adjustable Measuring Spoons. Mix contents of Batter Bowl using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop filling into a circle around ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 25 minutes or until golden brown and not doughy.
Double Chocolate Trifle Brownie
1 brownie mix (19.8 oz), follow cake like directions
2 small boxes of instant white chocolate pudding mix
1 12 oz container Cool-Whip
1 ¾ cups milk
3 score bars
Bake brownie according to package cake-like directions. (Bake on Stoneware Bar Pan, lined with parchment paper for easy removal) Let cool completely. Pour milk into Batter Bowl using Measure-All Cup. Add pudding mix. Whisk pudding mix and milk using Stainless Steel Whisk until thick and smooth. Gently fold in Cool-Whip using Small Mix n Scraper. (If not doing trifle, use 8 oz container of Cool-Whip). For trifle, once brownie is cool, remove brownie and parchment to cutting board. Slice with Pizza Cutter into 1-inch squares. Chop Scores bars with Food Chopper. Layer brownie, pudding mixture, and chopped Scores bars in large glass bowl. Repeat two more times. For quick and easy yummy frosted like brownies, spread pudding mixture over entire whole brownie and then top with chopped Score Bars.
2 small boxes of instant white chocolate pudding mix
1 12 oz container Cool-Whip
1 ¾ cups milk
3 score bars
Bake brownie according to package cake-like directions. (Bake on Stoneware Bar Pan, lined with parchment paper for easy removal) Let cool completely. Pour milk into Batter Bowl using Measure-All Cup. Add pudding mix. Whisk pudding mix and milk using Stainless Steel Whisk until thick and smooth. Gently fold in Cool-Whip using Small Mix n Scraper. (If not doing trifle, use 8 oz container of Cool-Whip). For trifle, once brownie is cool, remove brownie and parchment to cutting board. Slice with Pizza Cutter into 1-inch squares. Chop Scores bars with Food Chopper. Layer brownie, pudding mixture, and chopped Scores bars in large glass bowl. Repeat two more times. For quick and easy yummy frosted like brownies, spread pudding mixture over entire whole brownie and then top with chopped Score Bars.
Easy Lemonade
4 large lemons, sliced thin with Ultimate Slice and Grate
2 cups sugar
Add lemons and sugar to Large Quick0Stir Pitcher. Plunge until mixed well. Do not store for a long time as the rind will make it bitter. Best served fresh. If storing leftovers, strain into another pitcher, without the lemons and refrigerate. Cut recipe in half if using the 2 qt. Pitcher.
2 cups sugar
Add lemons and sugar to Large Quick0Stir Pitcher. Plunge until mixed well. Do not store for a long time as the rind will make it bitter. Best served fresh. If storing leftovers, strain into another pitcher, without the lemons and refrigerate. Cut recipe in half if using the 2 qt. Pitcher.
Southwest Salsa Pizza
2 packages (8 oz each) crescent roll dough
1 package (8 oz) cream cheese, softened
1 garlic clove, pressed
¼ cup minced fresh cilantro
4 Roma tomatoes, seeded and chopped
½ cup green pepper, chopped
2 Tbs. chopped red onion
1 large ripe avocado, peeled and sliced
salt and fresh ground pepper to taste
Preheat oven to 350*. Unroll crescent rills and arrange triangles with points towards the center of Large Round Stone. Roll seams together with Baker’s Roll. Bake 12-15 minutes or until golden brown. Cool completely. Combine cream cheese and 2 tbs. cilantro in Batter Bowl. Press garlic into Batter Bowl using Garlic Press. Mix well and spread over crust using Small Mix n Scraper. Chop vegetables with Food Chopper. Top pizza with vegetables and sliced avocado. Season with salt and pepper.
1 package (8 oz) cream cheese, softened
1 garlic clove, pressed
¼ cup minced fresh cilantro
4 Roma tomatoes, seeded and chopped
½ cup green pepper, chopped
2 Tbs. chopped red onion
1 large ripe avocado, peeled and sliced
salt and fresh ground pepper to taste
Preheat oven to 350*. Unroll crescent rills and arrange triangles with points towards the center of Large Round Stone. Roll seams together with Baker’s Roll. Bake 12-15 minutes or until golden brown. Cool completely. Combine cream cheese and 2 tbs. cilantro in Batter Bowl. Press garlic into Batter Bowl using Garlic Press. Mix well and spread over crust using Small Mix n Scraper. Chop vegetables with Food Chopper. Top pizza with vegetables and sliced avocado. Season with salt and pepper.
Chocolate Chip Sensation
1 refrigerated chocolate chip cookie dough (16 oz)
1 package of cream cheese (8 oz), softened
1/3 cup sugar (granulated or powdered)
1 pint Half & Half
1 small box instant chocolate pudding
¼ cup nuts or Score candy bar for topping
Preheat oven to 350*. Lightly flour Large Round Stone. Let cookie dough set to room temperature to soften (about 10 minutes). Roll dough into a circle on Large Round Stone using floured Baker’s Roll stopping about 1 inch from edge. Bake about 10-15 minutes, or until golden brown. Let cool for 10 minutes. Run a large knife under cookie to loosen from stone. Cool completely. In Batter Bowl, mix together pudding and half & half using Stainless Steel Whisk. Cover and refrigerate for about 5 minutes. In another bowl, mix together sugar and cream cheese with Small Mix n Scraper. Spread cream cheese mixture onto cookie. Spread half & half mixture on top of cream cheese mixture. Chop nuts or candy bar with Food Chopper, sprinkle on top of cookie. Slice with Pizza Cutter. Serve with Mini-Serving Spatula.
1 package of cream cheese (8 oz), softened
1/3 cup sugar (granulated or powdered)
1 pint Half & Half
1 small box instant chocolate pudding
¼ cup nuts or Score candy bar for topping
Preheat oven to 350*. Lightly flour Large Round Stone. Let cookie dough set to room temperature to soften (about 10 minutes). Roll dough into a circle on Large Round Stone using floured Baker’s Roll stopping about 1 inch from edge. Bake about 10-15 minutes, or until golden brown. Let cool for 10 minutes. Run a large knife under cookie to loosen from stone. Cool completely. In Batter Bowl, mix together pudding and half & half using Stainless Steel Whisk. Cover and refrigerate for about 5 minutes. In another bowl, mix together sugar and cream cheese with Small Mix n Scraper. Spread cream cheese mixture onto cookie. Spread half & half mixture on top of cream cheese mixture. Chop nuts or candy bar with Food Chopper, sprinkle on top of cookie. Slice with Pizza Cutter. Serve with Mini-Serving Spatula.
Brownie Tarts
Ingredients
1 pkg chocolate fudge cake mix
1/2 c butter melted
1 egg
Stuff for filling
Preheat oven to 325. Spray mini muffin pan. Combine ingredients and mix well. Scoop batter into muffin cups. Bake 10-12 min or until edges are set. Remove pan and press tops of brownies in with a tart shaper or a round scoop to make indentations. Cool in pan 15 min. Gently remove from pan, cool. Cups will be firm.
Filling
1 sm pkg instant chocolate pudding
1 c half and half
8 oz cool whip
Mix pudding with half and half. Fold in whipped topping. Pipe or spoon filling into formed cups. Store tightly container in fridge. Best served chilled.
1 pkg chocolate fudge cake mix
1/2 c butter melted
1 egg
Stuff for filling
Preheat oven to 325. Spray mini muffin pan. Combine ingredients and mix well. Scoop batter into muffin cups. Bake 10-12 min or until edges are set. Remove pan and press tops of brownies in with a tart shaper or a round scoop to make indentations. Cool in pan 15 min. Gently remove from pan, cool. Cups will be firm.
Filling
1 sm pkg instant chocolate pudding
1 c half and half
8 oz cool whip
Mix pudding with half and half. Fold in whipped topping. Pipe or spoon filling into formed cups. Store tightly container in fridge. Best served chilled.
Turkey and Wild Rice Soup
Ingredients
1 cup grated carrots
1 cup sliced mushrooms
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 Tbls butter or margarine
1/2 cup flour
2 (14-14 1/2 oz) cans chicken broth
1 (12 oz) can low-fat evaporated milk
1 1/2 cups cooked wild rice
1 cup diced cooked turkey
1/4 cup slivered almonds, toasted
Directions
Step 1
Grate carrots using Ultimate Slice & Grate. Slice mushrooms using Egg Slicer Plus. Chop celery and onion using Food Chopper.
Step 2
Melt butter in Professional Medium (3 qt) Saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.
Step 3
Stir in flour. Gradually add broth and milk, whisking until blended using Nylon Spiral Whisk. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.
Step 4
Meanwhile, place almonds in Professional Small (8 inch) Sauté Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool slightly. Stir almonds into soup just before serving.
Cook's Tip: For convenience, this recipe can be made with quick-cooking or frozen cooked wild rice. Prepare rice according to package directions before stirring into soup.
1 cup grated carrots
1 cup sliced mushrooms
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 Tbls butter or margarine
1/2 cup flour
2 (14-14 1/2 oz) cans chicken broth
1 (12 oz) can low-fat evaporated milk
1 1/2 cups cooked wild rice
1 cup diced cooked turkey
1/4 cup slivered almonds, toasted
Directions
Step 1
Grate carrots using Ultimate Slice & Grate. Slice mushrooms using Egg Slicer Plus. Chop celery and onion using Food Chopper.
Step 2
Melt butter in Professional Medium (3 qt) Saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.
Step 3
Stir in flour. Gradually add broth and milk, whisking until blended using Nylon Spiral Whisk. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.
Step 4
Meanwhile, place almonds in Professional Small (8 inch) Sauté Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool slightly. Stir almonds into soup just before serving.
Cook's Tip: For convenience, this recipe can be made with quick-cooking or frozen cooked wild rice. Prepare rice according to package directions before stirring into soup.
Turkey/Ham 'N Swiss Calzones
Makes 4 calzones
Ingredients
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
4 oz mushrooms, sliced
Olive oil
1 (10 oz) pkg refrigerated pizza crust
6 oz thinly sliced deli turkey or ham
4 tsp honey Dijon mustard
2 oz thinly sliced Swiss cheese
2 garlic cloves, pressed
1/2 tsp dried rosemary, crushed
1/2 oz fresh Parmesan cheese, grated (2 tablespoons)
Directions
Step 1
Preheat oven to 425°F. Thinly slice onion and bell pepper with Ultimate Slice & Grate. Using Egg Slicer Plus, slice mushrooms. Lightly spray Generation II 10" Frying Pan with olive oil using Kitchen Spritzer. Cook onion, bell pepper and mushrooms over medium heat 4-5 minutes or until tender.
Step 2
Unroll pizza crust dough onto Grooved Cutting Board; roll into a 12x10 inch rectangle using lightly floured Baker's Roller. With Pizza Cutter, cut dough in half lengthwise and crosswise to form 4 rectangles.
Step 3
For each calzone, place 1/4 of the turkey slices (folded to fit) on one half of one rectangle leaving 1/4-inch border. Spread turkey with 1 teaspoon mustard; top with 1/4 of the cooked vegetables and Swiss cheese. Fold other side of rectangle over filling; press edges with fork to seal.
Step 4
Place calzones on Rectangle Baking Stone; lightly spray tops with oil. Using Garlic Press, press garlic over calzones, spreading evenly. Sprinkle with rosemary. Using Deluxe Cheese Grater, grate Parmesan cheese over tops. Bake 14-16 minutes or until deep golden brown.
Ingredients
1 medium onion, thinly sliced
1 medium red bell pepper, thinly sliced
4 oz mushrooms, sliced
Olive oil
1 (10 oz) pkg refrigerated pizza crust
6 oz thinly sliced deli turkey or ham
4 tsp honey Dijon mustard
2 oz thinly sliced Swiss cheese
2 garlic cloves, pressed
1/2 tsp dried rosemary, crushed
1/2 oz fresh Parmesan cheese, grated (2 tablespoons)
Directions
Step 1
Preheat oven to 425°F. Thinly slice onion and bell pepper with Ultimate Slice & Grate. Using Egg Slicer Plus, slice mushrooms. Lightly spray Generation II 10" Frying Pan with olive oil using Kitchen Spritzer. Cook onion, bell pepper and mushrooms over medium heat 4-5 minutes or until tender.
Step 2
Unroll pizza crust dough onto Grooved Cutting Board; roll into a 12x10 inch rectangle using lightly floured Baker's Roller. With Pizza Cutter, cut dough in half lengthwise and crosswise to form 4 rectangles.
Step 3
For each calzone, place 1/4 of the turkey slices (folded to fit) on one half of one rectangle leaving 1/4-inch border. Spread turkey with 1 teaspoon mustard; top with 1/4 of the cooked vegetables and Swiss cheese. Fold other side of rectangle over filling; press edges with fork to seal.
Step 4
Place calzones on Rectangle Baking Stone; lightly spray tops with oil. Using Garlic Press, press garlic over calzones, spreading evenly. Sprinkle with rosemary. Using Deluxe Cheese Grater, grate Parmesan cheese over tops. Bake 14-16 minutes or until deep golden brown.
Lemon-Pepper Turkey Pasta
Ingredients
1-1/2 lbs. turkey cutlets or slices, cut into 1/2-inch strips
1 tbsp. soy sauce
1 tbsp. white wine vinegar
2 tsp. cornstarch
1 tsp. lemon pepper
1 lb. linguine
2 tbsp. olive oil
6 scallions, sliced
1 lemon, cut into 10 thin slices and finely slivered
1 garlic clove, minced
One 10 oz. bag fresh spinach, washed, drained and chopped
Makes 4 to 6 servings
Directions
Step 1
In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper; shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.
Step 2
Cook the pasta. In a large non-stick skillet, cook the turkey and marinade with the oil 2 to 3 minutes or until turkey is no longer pink in center. Add scallions, lemon slivers and garlic. Stir in spinach and cook until just wilted.
Step 3
To serve, combine the turkey mixture with hot linguine and garnish with parsley and lemon slices, if desired.
1-1/2 lbs. turkey cutlets or slices, cut into 1/2-inch strips
1 tbsp. soy sauce
1 tbsp. white wine vinegar
2 tsp. cornstarch
1 tsp. lemon pepper
1 lb. linguine
2 tbsp. olive oil
6 scallions, sliced
1 lemon, cut into 10 thin slices and finely slivered
1 garlic clove, minced
One 10 oz. bag fresh spinach, washed, drained and chopped
Makes 4 to 6 servings
Directions
Step 1
In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper; shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.
Step 2
Cook the pasta. In a large non-stick skillet, cook the turkey and marinade with the oil 2 to 3 minutes or until turkey is no longer pink in center. Add scallions, lemon slivers and garlic. Stir in spinach and cook until just wilted.
Step 3
To serve, combine the turkey mixture with hot linguine and garnish with parsley and lemon slices, if desired.
Turkey Tortilla Casserole
Ingredients
½ cup chopped onion
1 10oz cream of chicken soup
½ cup chicken broth
1 tsp pepper
¼ cup chopped celery
1 cup shredded cheddar cheese
3 cups chopped cooked (4oz) Turkey or chicken
1 cup shredded Monterey Jack cheese (4oz)
10 to 12 (6 inch) corn tortillas, torn into bite-size pieces
1 cup salsa
1 4oz can diced green chili peppers, drained
Serves 5 to 6
Directions
In a medium saucepan combine onion, chicken broth, and celery. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or till vegetables are just tender. In a large bowl stir together un-drained onion mixture, cooked turkey or chicken, corn tortillas, chili peppers, soup, and pepper. Reserve ½ cup of each cheese; set aside.
Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 13x9x2 inch-baking dish. Top with salsa and reserved cheeses.
Bake in a 350 oven about 30 minutes or till heated through.
Let stand 5 minutes before serving.
½ cup chopped onion
1 10oz cream of chicken soup
½ cup chicken broth
1 tsp pepper
¼ cup chopped celery
1 cup shredded cheddar cheese
3 cups chopped cooked (4oz) Turkey or chicken
1 cup shredded Monterey Jack cheese (4oz)
10 to 12 (6 inch) corn tortillas, torn into bite-size pieces
1 cup salsa
1 4oz can diced green chili peppers, drained
Serves 5 to 6
Directions
In a medium saucepan combine onion, chicken broth, and celery. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or till vegetables are just tender. In a large bowl stir together un-drained onion mixture, cooked turkey or chicken, corn tortillas, chili peppers, soup, and pepper. Reserve ½ cup of each cheese; set aside.
Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 13x9x2 inch-baking dish. Top with salsa and reserved cheeses.
Bake in a 350 oven about 30 minutes or till heated through.
Let stand 5 minutes before serving.
Pumpkin trifle
Cake layer
1 box vanilla cake mix and stuff to make it
1 Tbl cinnamon
Mix all together and bake. When cool, cube.
Pumpkin layer
1 lg box vanilla pudding
1 1/2 c milk
1 15 oz can pumpkin (without spices)
3/4 tsp cinnamon
16 oz cool whip thawed
Mix all but cool whip. Fold in cool whip.
Top Layer
1 sm box french vanilla pudding
1 c milk
8 oz cool whip thawed
Mix pudding and milk. Fold in cool whip.
Assemble
Place half of cubed cake in bottom of a trifle bowl or glass bowl, put half of pumkin mix on top, repeat then top with top layer.
1 box vanilla cake mix and stuff to make it
1 Tbl cinnamon
Mix all together and bake. When cool, cube.
Pumpkin layer
1 lg box vanilla pudding
1 1/2 c milk
1 15 oz can pumpkin (without spices)
3/4 tsp cinnamon
16 oz cool whip thawed
Mix all but cool whip. Fold in cool whip.
Top Layer
1 sm box french vanilla pudding
1 c milk
8 oz cool whip thawed
Mix pudding and milk. Fold in cool whip.
Assemble
Place half of cubed cake in bottom of a trifle bowl or glass bowl, put half of pumkin mix on top, repeat then top with top layer.
Graveyard
Prepared chocolate pudding
1 bag oreo cookies
1 bag gummie worms
8 ox cool whip
Mix equal ammounts of pudding and cool whip. Crush some oreos and mix with pudding. Put pudding in small bowl add gummy worms. Garnish with an oreo cookie as a headstone.
1 bag oreo cookies
1 bag gummie worms
8 ox cool whip
Mix equal ammounts of pudding and cool whip. Crush some oreos and mix with pudding. Put pudding in small bowl add gummy worms. Garnish with an oreo cookie as a headstone.
Banana Yogurt Bread
3/4 c shortning
1 1/2 c sugar
3/4 c yogurt
2 Tbl lemon juice
3 eggs
3 1/2 c flour
1 Tbl baking soda
1 tsp salt
5 bananas
Mix shortning and sugar, add bananas, mix. Add eggs, lemon juice and yogurt, mix. Add all dry ingrediants and mix.
Divide into 4 equal loaves.
Bake 350 for 45-60 min.
From my brother James
1 1/2 c sugar
3/4 c yogurt
2 Tbl lemon juice
3 eggs
3 1/2 c flour
1 Tbl baking soda
1 tsp salt
5 bananas
Mix shortning and sugar, add bananas, mix. Add eggs, lemon juice and yogurt, mix. Add all dry ingrediants and mix.
Divide into 4 equal loaves.
Bake 350 for 45-60 min.
From my brother James
Green and Purple Smoothie
2 C packed spinach (can do less if you want)
2 C orange juice
1 Mango
2-3 C blueberries
Blend very well
2 C orange juice
1 Mango
2-3 C blueberries
Blend very well
Green Smoothy
2 handfuls of greens (spinach, kale, etc)
1 cored apple (I like the texture better with it peeled)
2 bananas
water, enough to fill about half the blender, add more if needed
Blend until smooth
1 cored apple (I like the texture better with it peeled)
2 bananas
water, enough to fill about half the blender, add more if needed
Blend until smooth
Berry Pineapple Smoothy
1 C frozen berries any kind you prefer
1 banana
1 C fresh pineapple
¾ C Milk or Soymilk
Protein Powder if desired
Blend until smooth, add more or less milk depending on your preference
1 banana
1 C fresh pineapple
¾ C Milk or Soymilk
Protein Powder if desired
Blend until smooth, add more or less milk depending on your preference
Almond Butter Smoothie
1 banana
1 1/2 Tbl almond butter
1 cup apple juice
Blend until smooth. Add more juice or ice till your desired consistancy.
1 1/2 Tbl almond butter
1 cup apple juice
Blend until smooth. Add more juice or ice till your desired consistancy.
Cooking Dried Beans
The Presoak: Soak your beans in cold water over night, without salt. In the morning give them a rinse and put fresh water in the pot for cooking.
The Salting: Wait until your beans are completely tender before adding salt. Salt can make the tenderizing process not happen.
The Water: If you have hard water, your beans may not soften. Used bottled water if that is the case, or add some baking soda (1 tsp per quart).
The Age: Old beans mean tough beans. Make sure you buy your beans fresh and that they're from a market with a good turnover. Otherwise those beans may stay as hard as granit- even if you diligently apply all these fine steps.
I cook 2 pounds of beans at a time and then separate about 2 cups into each bag and freeze them. Just pull them out the night before you need them and put them in the fridge. Or you can quick thaw it in cold water for 15 minutes.
The Salting: Wait until your beans are completely tender before adding salt. Salt can make the tenderizing process not happen.
The Water: If you have hard water, your beans may not soften. Used bottled water if that is the case, or add some baking soda (1 tsp per quart).
The Age: Old beans mean tough beans. Make sure you buy your beans fresh and that they're from a market with a good turnover. Otherwise those beans may stay as hard as granit- even if you diligently apply all these fine steps.
I cook 2 pounds of beans at a time and then separate about 2 cups into each bag and freeze them. Just pull them out the night before you need them and put them in the fridge. Or you can quick thaw it in cold water for 15 minutes.
Veggie Chili
Time 14 min or less
2 Tbl oil
2 lg onions diced
1-3 cloves garlic crushed
1 14 oz can diced tomatoes
1 lg can kidney beans (not drained)
2 carrots diced
1 cup frozen corn
1/2 cup frozen diced green peppers
2 tsp cumin
1 tsp salt
2 Tbl water
2 cups cooked pasta (elbow, little shells, etc.)
Put pasta water on to boil and cook pasta as soon as it boils. It can sit and wait for the chili if necessary.
In a big skillet or soup pot, fry onion and garlic in oil. Add carrots, tomatoes and some of the liquid from the beans, cook 2-3 min to get carrots softening, add beans and cook until carrots are just soft... a little firm is fine. Add everything else and heat to bubbling hot- watch it now, this is when it is likely to stick! Lower heat if necessary but try not to add any more liquid.
Put the drained pasta in a bowl and add chili to liked proportions (we like 1/3 pasta, 2/3 chili). The rest of the chili can be used as leftovers. Can add cheese, sour cream, green onions, etc for topping.
Serve with salad and a handful of tortilla chips if you have them on hand.
2 Tbl oil
2 lg onions diced
1-3 cloves garlic crushed
1 14 oz can diced tomatoes
1 lg can kidney beans (not drained)
2 carrots diced
1 cup frozen corn
1/2 cup frozen diced green peppers
2 tsp cumin
1 tsp salt
2 Tbl water
2 cups cooked pasta (elbow, little shells, etc.)
Put pasta water on to boil and cook pasta as soon as it boils. It can sit and wait for the chili if necessary.
In a big skillet or soup pot, fry onion and garlic in oil. Add carrots, tomatoes and some of the liquid from the beans, cook 2-3 min to get carrots softening, add beans and cook until carrots are just soft... a little firm is fine. Add everything else and heat to bubbling hot- watch it now, this is when it is likely to stick! Lower heat if necessary but try not to add any more liquid.
Put the drained pasta in a bowl and add chili to liked proportions (we like 1/3 pasta, 2/3 chili). The rest of the chili can be used as leftovers. Can add cheese, sour cream, green onions, etc for topping.
Serve with salad and a handful of tortilla chips if you have them on hand.
Happy Family Sesame Chicken
This took me 40 minutes from start to clean up to make two, one for dinner and one for the freezer. Just double the recipe for Now and Later dinners.
Serves 4
3 Tbl honey
1 Tbl sesame seeds
2 Tbl soy sauce
1 clove pressed garlic
4 boneless skinless chicken breasts, cut into 2 inch pieces
REMINDER: Start your rice!
In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside.
TO ASSEMBLE FREEZER KIT
In a sandwich bag place the honey mixture, scraping it all out of the bowl with a rubber spatula. Now squeeze out as much air as possible and seal the bag.
In a gallon-sized bag, place the chicken. Squeeze out as much air as possible and seal the bag.
In a gallon-sized freezer bag, mark with sharpie HAPPY FAMILY SESAME CHICKEN and the date. Place the chicken bag in first then the honey bag. Squeeze out air, seal and freeze.
BEFORE YOU COOK
Defrost your freezer meal the night before in your fridge. If it isn't fully thawed at cooking time put it in a sink of cold water (NOT HOT!) for 15 minutes.
COOKING DAY INGREDIENTS AND DIRECTIONS
2 Tbl oil
4 green onions, sliced
1 Tbl sesame seeds
In a skillet, heat the oil over medium-high heat and cook the chicken, turning as it browns. Squeeze all the honey mixture over the cooked chicken, coating all the pieces. Add chopped green onions, give another toll and sprinkle sesame seeds on top.
SERVING SUGGESTION
Serve with rice, steamed snow peas, and julienne carrots.
This recipe is one from SavingDinner.com
Serves 4
3 Tbl honey
1 Tbl sesame seeds
2 Tbl soy sauce
1 clove pressed garlic
4 boneless skinless chicken breasts, cut into 2 inch pieces
REMINDER: Start your rice!
In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside.
TO ASSEMBLE FREEZER KIT
In a sandwich bag place the honey mixture, scraping it all out of the bowl with a rubber spatula. Now squeeze out as much air as possible and seal the bag.
In a gallon-sized bag, place the chicken. Squeeze out as much air as possible and seal the bag.
In a gallon-sized freezer bag, mark with sharpie HAPPY FAMILY SESAME CHICKEN and the date. Place the chicken bag in first then the honey bag. Squeeze out air, seal and freeze.
BEFORE YOU COOK
Defrost your freezer meal the night before in your fridge. If it isn't fully thawed at cooking time put it in a sink of cold water (NOT HOT!) for 15 minutes.
COOKING DAY INGREDIENTS AND DIRECTIONS
2 Tbl oil
4 green onions, sliced
1 Tbl sesame seeds
In a skillet, heat the oil over medium-high heat and cook the chicken, turning as it browns. Squeeze all the honey mixture over the cooked chicken, coating all the pieces. Add chopped green onions, give another toll and sprinkle sesame seeds on top.
SERVING SUGGESTION
Serve with rice, steamed snow peas, and julienne carrots.
This recipe is one from SavingDinner.com
PF Chang's Lettuce Wraps
Put rice on to cook
Special Sauce (make first)
2 Tbl sugar
1/4 c water
1 Tbl soy sauce
1 Tbl rice wine vinegar
1 Tbl ketchup
1 1/2 tsp lemon juice
1 1/2 tsp hot mustard
1 tsp hot water
1-2 tsp garlic and red chile paste
Dissolve sugar in water in a small bowl. Add soy sauce, rice whine vinegar, ketchup and lemon juice. Mix well and refrigerate until rest is ready. Then compine hot water with hot mustard and add to rest. Serve garlic and red chile paste next to it to be added to individual desired spiceyness.
Ingredients (make second)
3 Tbl oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbl chopped onions
1 tsp minced garlic
4-5 leaves lettuce
Bring 1 Tbl oil to high heat in a wok or large frying pan. Saute chicken breasts for 4-5 min per side or done. Remove chicken from pan and cool. Keep oil in pan.
As chicken cools, chop water chestnuts and mushrooms to about the sice of small peas. Prepare stir fry sauce.
Stir Fry Sauce
2 Tbl soy sauce
2 Tbl brown sugar
1/2 tsp rice wine vinegar
Mix soy sauce, brown sugar and rice vinegar together in a small bowl. When chicken is cool, chop it same as mushrooms. Heat pan again. Add another Tbl of oil. Add chicken, garlic, onions. water chestnuts and mushrooms to pan. Add stir fry sauce to pand and saute for a couple minutes and serve with lettuce leaves. Top with Special Sauce.
Thursday, June 12, 2008
June 12 "Magic Day"
So today is national Magic Day. My kids love magic. Grace asked to go to the magic shop every day we were at Disneyland. We even bought her one of those small magic tricks sets, that I promptly put up so the peices wouldn't get lost and we have never gotten it back down for her. I think I will do that today.
Here is a recipe for Magic Slime if you want to try it out with your kids, it's super easy.
Magic Slime
What You Need
Bowl
Measuring cups
Water
Cornstarch
Food coloring (optional)
Resealable plastic bag
What You Do
Pour ⅓ cup of water into the bowl. If you want to add food coloring, drip five drops into the water.
Measure ¾ cup of cornstarch and begin sprinkling it into the water, a little at a time, until the measuring cup is empty.
Let the concoction stand for three or four minutes.
Now reach a hand (or both!) into the concoction and press the slime into a hard ball. Open your hand and watch and feel the ball return to its liquid state!
Store your slime in a resealable bag. (Never pour slime down the drain. If you need to discard it, put it in the trash.)
Here is a recipe for Magic Slime if you want to try it out with your kids, it's super easy.
Magic Slime
What You Need
Bowl
Measuring cups
Water
Cornstarch
Food coloring (optional)
Resealable plastic bag
What You Do
Pour ⅓ cup of water into the bowl. If you want to add food coloring, drip five drops into the water.
Measure ¾ cup of cornstarch and begin sprinkling it into the water, a little at a time, until the measuring cup is empty.
Let the concoction stand for three or four minutes.
Now reach a hand (or both!) into the concoction and press the slime into a hard ball. Open your hand and watch and feel the ball return to its liquid state!
Store your slime in a resealable bag. (Never pour slime down the drain. If you need to discard it, put it in the trash.)
Wednesday, June 11, 2008
National day and trailmix recipe
Today is National Write to Your Father Day.
If you haven't had your kids make a card for their dad, today is a good day to do it. Also, if you are anything like me you haven't talked to your dad much lately. It's always good to be reminded to take the time to tell someone you love them.
I did hear a good idea for a father's day card. It said to do an invitation for dad on the outside it says "You are invited..." and the inside they write an activity like
On one evening walk with me.
To go camping in the back yard with me.
To go on a bike/hike with me.
To go to the park for a picnic with me.
or any other activity you kid would love to do just with dad. Then they can decorate it and put it in with some homemade snack and then wrap it.
Daddy Snack
Spread 4 cups bite-sized shredded wheat on a cookie sheet. Cover with 1/3 c melted butter and bake at 350 for 15 min. Add 1 1/2 c pretzel sticks, 1/2 c peanuts, and 1/2 c dried fruit. Mix well. Bag in individual portions for each child to give for a gift.
Activity
Make homemade wrapping paper. Cut a potato in half and write "bAb" on the flat part. (has to be mirror immage so it says dAd on the paper) Carve out the writing and use the potato as a stamp to decorate butcher paper.
If you haven't had your kids make a card for their dad, today is a good day to do it. Also, if you are anything like me you haven't talked to your dad much lately. It's always good to be reminded to take the time to tell someone you love them.
I did hear a good idea for a father's day card. It said to do an invitation for dad on the outside it says "You are invited..." and the inside they write an activity like
On one evening walk with me.
To go camping in the back yard with me.
To go on a bike/hike with me.
To go to the park for a picnic with me.
or any other activity you kid would love to do just with dad. Then they can decorate it and put it in with some homemade snack and then wrap it.
Daddy Snack
Spread 4 cups bite-sized shredded wheat on a cookie sheet. Cover with 1/3 c melted butter and bake at 350 for 15 min. Add 1 1/2 c pretzel sticks, 1/2 c peanuts, and 1/2 c dried fruit. Mix well. Bag in individual portions for each child to give for a gift.
Activity
Make homemade wrapping paper. Cut a potato in half and write "bAb" on the flat part. (has to be mirror immage so it says dAd on the paper) Carve out the writing and use the potato as a stamp to decorate butcher paper.
Sunday, June 8, 2008
Casserole tip
I always double my casserole recipes so I can throw one in the freezer. That way you get two meals and only have to prepare one. It's easiest to use the aluminum foil pans for it that come with lids. Then you just move it from you freezer to your fridge the night before you want it so it's thawed in time to throw it in. However, I am horrible at planning ahead and I often just throw the frozen one in the oven. You just cook it for about double the time and they turn out fine.
Easy Pot Pie
Amy your pot pie recipe reminded me I have a really good fast one, so here it is.
Ingredients
~2 packages of frozen pie crusts ~3 cups or more of any leftover or canned meat (see below)
~16 oz bag of mixed vegetables (see below)
~1 small onion chopped
~2 cans cream of chicken/potato/broccoli your choice
~1 1/2 c sour cream
I have a recipe for the crust but it adds a bit of time onto the prep so you can just buy a frozen pie crust, one of the two packs because you need a top. I'll put my crust recipe on here separately, it's the best crust ever. If you want to try it, it's easy and kids love making their own, you just have to save some of your pie pans from the frozen pot pie you buy.(see below for which ones)
Buy the double packages so you have 4 pie crusts or two pie crust with the tops. So this makes 2 pot pies with tops you can eat both, my family will, or if you only have 2-3 people you can make the other and freeze it for later)
Meat- use beef, chicken, or pork. The church canned meat is awesome in this. I am not much of a meat person so I only put 3 cups but add as much as you want.
Veggies- Whatever kind your family likes. I add a can of green beans too. Again it's pretty much any veggies you have, can also be leftover cooked veggies.
Directions
Mix all the filling ingredients together and pour equally into the two crusts. Bake 15 min on the bottom rack at 400 degrees. The bake on middle rack for 30-40 minutes at 350 degrees until the top is golden brown.
Crust
8 oz cream cheese
1 pound butter
4 1/2 c flour
Blend with a pastry brush or using two knifes to cut it all together until it's crumbly. In an 11x15 pan put half mixture in the bottom and press. Put all of filling in and roll out the other half of dough for a top. You may need to add just a little water to it so it sticks together better. Cook the same as above but the second half will take 35-45 min to cook.
Ingredients
~2 packages of frozen pie crusts ~3 cups or more of any leftover or canned meat (see below)
~16 oz bag of mixed vegetables (see below)
~1 small onion chopped
~2 cans cream of chicken/potato/broccoli your choice
~1 1/2 c sour cream
I have a recipe for the crust but it adds a bit of time onto the prep so you can just buy a frozen pie crust, one of the two packs because you need a top. I'll put my crust recipe on here separately, it's the best crust ever. If you want to try it, it's easy and kids love making their own, you just have to save some of your pie pans from the frozen pot pie you buy.(see below for which ones)
Buy the double packages so you have 4 pie crusts or two pie crust with the tops. So this makes 2 pot pies with tops you can eat both, my family will, or if you only have 2-3 people you can make the other and freeze it for later)
Meat- use beef, chicken, or pork. The church canned meat is awesome in this. I am not much of a meat person so I only put 3 cups but add as much as you want.
Veggies- Whatever kind your family likes. I add a can of green beans too. Again it's pretty much any veggies you have, can also be leftover cooked veggies.
Directions
Mix all the filling ingredients together and pour equally into the two crusts. Bake 15 min on the bottom rack at 400 degrees. The bake on middle rack for 30-40 minutes at 350 degrees until the top is golden brown.
Crust
8 oz cream cheese
1 pound butter
4 1/2 c flour
Blend with a pastry brush or using two knifes to cut it all together until it's crumbly. In an 11x15 pan put half mixture in the bottom and press. Put all of filling in and roll out the other half of dough for a top. You may need to add just a little water to it so it sticks together better. Cook the same as above but the second half will take 35-45 min to cook.
Saturday, June 7, 2008
Mexican-Style Pasta Bake
Salsa, cumin, and cilantro give this one-dish meal south-of-the-border flair. You can make it in individual servings or in a 3-quart baking dish, depending on the size of your dinner crowd.
Prep: 35 minutes
Bake: 15 minutes
Ingredients
12 ounces dried bow tie pasta (about 5 cups)
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
3 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried cilantro, crushed
1/2 teaspoon ground cumin
3 cups milk
6 ounces Colby cheese, cubed
1-1/2 cups shredded Monterey Jack cheese (6 oz.)
1 cup bottled salsa
2/3 cup halved pitted green and/or ripe olives
Chili powder
Directions
1. Preheat oven to 350 degree F. Butter six 12- to 16-ounce individual casserole dishes (or one 3-quart baking dish); set aside. In a 4-quart Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.
2. Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casseroles. Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake, uncovered, 15 to 20 minutes or until bubbly around edges and heated through. (If using large casserole, bake in a 400 degree F oven about 20 minutes.) Let stand 5 minutes before serving. Makes 6 servings.
Prep: 35 minutes
Bake: 15 minutes
Ingredients
12 ounces dried bow tie pasta (about 5 cups)
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
3 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried cilantro, crushed
1/2 teaspoon ground cumin
3 cups milk
6 ounces Colby cheese, cubed
1-1/2 cups shredded Monterey Jack cheese (6 oz.)
1 cup bottled salsa
2/3 cup halved pitted green and/or ripe olives
Chili powder
Directions
1. Preheat oven to 350 degree F. Butter six 12- to 16-ounce individual casserole dishes (or one 3-quart baking dish); set aside. In a 4-quart Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.
2. Layer half of the pasta mixture, all of the salsa, and the remaining pasta mixture in the prepared casseroles. Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake, uncovered, 15 to 20 minutes or until bubbly around edges and heated through. (If using large casserole, bake in a 400 degree F oven about 20 minutes.) Let stand 5 minutes before serving. Makes 6 servings.
Baked Cavatelli
This sausage and pasta dish is hearty, filling, and easy. If you want to sneak in some vegetables, just place fresh spinach in the sieve you'll use to drain your pasta -- the hot water will wilt it.
Prep: 25 minutes
Bake: 30 minutes
Ingredients
7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper
Directions
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.
4. Bake, covered, in a 375� oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.
Prep: 25 minutes
Bake: 30 minutes
Ingredients
7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper
Directions
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.
4. Bake, covered, in a 375� oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.
Bean-and-Beef Enchilada Casserole
For enchilada flavor -- without all the frying, filling, and rolling -- try this mouthwatering dish. Cut fat by making it with ground turkey, reduced fat cheese, and fat-free sour cream.
Prep: 25 minutes
Chill: up to 24 hours
Bake: 40 minutes
Ingredients
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)
Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
Prep: 25 minutes
Chill: up to 24 hours
Bake: 40 minutes
Ingredients
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)
Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
Chicken-Leek Casserole
A delicate cream-and-wine sauce makes this delightful dish sing. Make it ahead for a dinner party-worth dish that's quick and easy.
Prep: 30 minutes
Chill: 4 to 24 hours
Bake: 20 minutes
Ingredients
8 to 10 leeks (about 2 pounds)
1 tablespoon olive oil
12 ounces skinless boneless chicken breast, cut into thin strips
1/2 cup dry white wine
1 cup whipping cream
1/4 to 1/2 teaspoon salt
Dash ground nutmeg
1 baby leek, trimmed, halved lengthwise, and rinsed (optional)
1/4 cup grated Parmesan cheese (1 ounce)
1/4 cup soft bread crumbs
Directions
1. Trim and discard root ends from the 8 to 10 leeks; remove several inches from the tops and any tough outer leaves. Halve leeks lengthwise. Clean trimmed leeks thoroughly under cold running water to remove any sand. Bias-slice leeks into 1/4-inch-thick slices. (You should have 3 cups sliced leeks.)
2. In a large skillet, heat oil over medium heat. Add sliced leeks. Cook and stir for 2 to 3 minutes or just until tender. Remove leeks from skillet; set aside.
3. In the same skillet, cook and stir chicken strips for 3 to 5 minutes or until no longer pink. Remove skillet from heat. Add wine. Return skillet to heat. Bring mixture just to boiling; reduce heat. Cook, uncovered, for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. Add whipping cream, salt, and nutmeg. Return to boiling. Cook and stir about 3 minutes more or until slightly thickened. Add sliced leeks to chicken mixture. Pour into a lightly greased 1-quart au gratin dish or casserole. Cover and refrigerate for at least 4 hours or up to 24 hours.
4. Preheat oven to 400F. Uncover casserole. If desired, add baby leek halves. Sprinkle cheese and bread crumbs over. Bake, uncovered, for 20 to 25 minutes or until topping is golden and leek mixture is heated through. Makes 6 servings.
5. To tote to a potluck: Cover casserole tightly with foil. Place in an insulated carrier.
Prep: 30 minutes
Chill: 4 to 24 hours
Bake: 20 minutes
Ingredients
8 to 10 leeks (about 2 pounds)
1 tablespoon olive oil
12 ounces skinless boneless chicken breast, cut into thin strips
1/2 cup dry white wine
1 cup whipping cream
1/4 to 1/2 teaspoon salt
Dash ground nutmeg
1 baby leek, trimmed, halved lengthwise, and rinsed (optional)
1/4 cup grated Parmesan cheese (1 ounce)
1/4 cup soft bread crumbs
Directions
1. Trim and discard root ends from the 8 to 10 leeks; remove several inches from the tops and any tough outer leaves. Halve leeks lengthwise. Clean trimmed leeks thoroughly under cold running water to remove any sand. Bias-slice leeks into 1/4-inch-thick slices. (You should have 3 cups sliced leeks.)
2. In a large skillet, heat oil over medium heat. Add sliced leeks. Cook and stir for 2 to 3 minutes or just until tender. Remove leeks from skillet; set aside.
3. In the same skillet, cook and stir chicken strips for 3 to 5 minutes or until no longer pink. Remove skillet from heat. Add wine. Return skillet to heat. Bring mixture just to boiling; reduce heat. Cook, uncovered, for 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. Add whipping cream, salt, and nutmeg. Return to boiling. Cook and stir about 3 minutes more or until slightly thickened. Add sliced leeks to chicken mixture. Pour into a lightly greased 1-quart au gratin dish or casserole. Cover and refrigerate for at least 4 hours or up to 24 hours.
4. Preheat oven to 400F. Uncover casserole. If desired, add baby leek halves. Sprinkle cheese and bread crumbs over. Bake, uncovered, for 20 to 25 minutes or until topping is golden and leek mixture is heated through. Makes 6 servings.
5. To tote to a potluck: Cover casserole tightly with foil. Place in an insulated carrier.
Upside-Down Pizza Casserole
This four-ingredient casserole takes just 35 minutes to make, from start to finish. Ground beef makes it nice and hearty, while store-bought biscuits make a quick and easy topper.
Prep: 20 minutes
Bake: 15 minutes
Ingredients
1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.
Prep: 20 minutes
Bake: 15 minutes
Ingredients
1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.
Nacho Turkey Casserole
If you like nachos with all the trimmings, you'll love this dish. Not a fan of turkey? Try it with ground chicken or beef instead.
Prep: 15 minutes
Bake: 30 minutes
Ingredients
5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese
Directions
1. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
To Tote: Cover tightly. Transport in an insulated carrier.
For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.
Prep: 15 minutes
Bake: 30 minutes
Ingredients
5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese
Directions
1. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
To Tote: Cover tightly. Transport in an insulated carrier.
For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.
Italian Sausage and Spinach Casserole
A crisp layer of bread crumbs tops a filling blend of spinach, sausage, and beans. Evaporated milk makes it rich and creamy.
Prep: 25 minutes
Bake: 35 minutes
Ingredients
3/4 pound fresh Italian sausage links
2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
1 19- or 15-ounce can white kidney beans (cannellini) or great Northern beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons margarine or butter, melted
Directions
1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces.
2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.
3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through. Makes 6 servings.
Prep: 25 minutes
Bake: 35 minutes
Ingredients
3/4 pound fresh Italian sausage links
2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
1 19- or 15-ounce can white kidney beans (cannellini) or great Northern beans, rinsed and drained
1 small red onion, finely chopped
3/4 cup evaporated skim milk
1/2 cup grated Romano or Parmesan cheese
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons margarine or butter, melted
Directions
1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces.
2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.
3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through. Makes 6 servings.
Monterey Tortilla Casseroles
Filled with chicken, corn, Mexican cheese, and salsa verde, these individual casseroles are nice and hearty. Make them ahead for a microwaveable meal that's just right for hectic nights.
Prep: 15 minutes
Bake: 25 minutes
Ingredients
Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-ounce jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)
Directions
1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.
2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.
3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.
4. To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.
Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.
Prep: 15 minutes
Bake: 25 minutes
Ingredients
Nonstick spray coating
6 6-inch corn tortillas, each cut into 6 wedges
2 cups cubed cooked chicken
1 cup loose-pack frozen whole kernel corn
1 16-ounce jar salsa verde
3 tablespoons light dairy sour cream
3 tablespoons snipped fresh cilantro
1 tablespoon all-purpose flour
1 cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)
Light dairy sour cream (optional)
Snipped fresh cilantro (optional)
Chopped tomato (optional)
Jalapeno pepper, thinly sliced (optional)
Directions
1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.
2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.
3. To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.
4. To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.
Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.
Creamy Macaroni and Cheese
This ultra-hearty spin on classic mac 'n' cheese features blue and mozzarella cheeses, bacon, and onion. Try it with cavatelli or campanelle for a change of pace from elbow macaroni.
Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes
Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper
Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
Prep: 10 minutes
Cook: 10 minutes
Bake: 30 minutes
Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper
Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
Deep-Dish Chicken Pot Pie
It's hard to go wrong with this crowd pleaser -- it's as delicious as the dish grandma used to make. Here, buttery pastry tops a creamy blend of veggies, mushrooms, butter, and chicken.
Prep: 50 minutes
Bake: 30 minutes
Ingredients
1 recipe Pastry Topper
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1 cup half-and-half, light cream, or milk
2-1/2 cups chopped, cooked chicken
1 cup loose-pack frozen peas or frozen peas and carrots
1 egg, beaten
Directions
1. Prepare Pastry Topper; set aside.
2. In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
3. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
4. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
Pastry Topper: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 13x9-inch rectangle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.
Prep: 50 minutes
Bake: 30 minutes
Ingredients
1 recipe Pastry Topper
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 cups chicken broth
1 cup half-and-half, light cream, or milk
2-1/2 cups chopped, cooked chicken
1 cup loose-pack frozen peas or frozen peas and carrots
1 egg, beaten
Directions
1. Prepare Pastry Topper; set aside.
2. In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
3. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
4. Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
Pastry Topper: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Sprinkle an additional 3 to 4 tablespoons cold water over remaining flour mixture, 1 tablespoon at a time, tossing with a fork until all dough is moistened. Form into a ball. On a lightly floured surface, roll dough into a 13x9-inch rectangle. Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry.
Lemony Tuna and Pasta
The classic tuna noodle casserole gets an update with pickly little capers, rigatoni, fresh dill, and lemon peel.
Prep: 30 minutes
Bake: 20 minutes
Ingredients
2 cups dried rigatoni or penne pasta (6 oz.)
1 cup coarsely chopped celery
1/4 cup chopped onion2 cloves garlic, minced
1/4 cup olive oil
1/4 cup all-purpose flour
2 Tbsp. Dijon-style mustard
1 Tbsp. snipped fresh dill or 1 tsp. dried dill
1 tsp. finely shredded lemon peel
1/4 tsp. ground black pepper
2 cups reduced-sodium chicken broth
2 5.5-oz. cans chunk tuna (packed in olive oil), drained
1/2 cup finely crushed herb-seasoned croutons
2 Tbsp. butter, melted
1 small lemon, thinly sliced
1 Tbsp. capers (optional)
Dill sprigs (optional)
Directions
1. Preheat oven to 375 degrees F. Grease 1-1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
2. In medium saucepan cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
3. In small bowl stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. Let stand 5 minutes. Sprinkle with capers and dill sprigs. Serves 4 to 6.
Prep: 30 minutes
Bake: 20 minutes
Ingredients
2 cups dried rigatoni or penne pasta (6 oz.)
1 cup coarsely chopped celery
1/4 cup chopped onion2 cloves garlic, minced
1/4 cup olive oil
1/4 cup all-purpose flour
2 Tbsp. Dijon-style mustard
1 Tbsp. snipped fresh dill or 1 tsp. dried dill
1 tsp. finely shredded lemon peel
1/4 tsp. ground black pepper
2 cups reduced-sodium chicken broth
2 5.5-oz. cans chunk tuna (packed in olive oil), drained
1/2 cup finely crushed herb-seasoned croutons
2 Tbsp. butter, melted
1 small lemon, thinly sliced
1 Tbsp. capers (optional)
Dill sprigs (optional)
Directions
1. Preheat oven to 375 degrees F. Grease 1-1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
2. In medium saucepan cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
3. In small bowl stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. Let stand 5 minutes. Sprinkle with capers and dill sprigs. Serves 4 to 6.
Mexali Hamburger Casserole
Ground beef and pantry-ready ingredients like salsa and canned corn make this one-dish dinner nice and easy. A corn bread topper adds a homey touch.
Prep: 30 minutes
Bake: 30 minutes
Ingredients
1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)
Directions
1. Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.
2. For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.
3. Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.
Prep: 30 minutes
Bake: 30 minutes
Ingredients
1-1/2 lb. lean ground beef
1 15-oz. can Mexican-style diced tomatoes
1-1/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend, divided
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. sugar
1-1/4 tsp. baking powder
1 egg, beaten
2/3 cup milk
2 Tbsp. cooking oil
1 Recipe Fresh Tomato Toss, (see recipe)
Directions
1. Preheat oven to 350 degrees F. In 12-inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and 1 cup of the corn; heat through. Transfer to greased 2-quart baking dish. Sprinkle with 1/2 cup of cheese.
2. For corn bread topping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand 5 minutes.
3. Fresh Tomato Toss: In bowl stir together 1 cup red grape tomatoes, halved, 1/4 cup coarsely chopped cilantro, remaining 1/2 cup corn, and if desired, 1/3 cup green olives, halved; spoon over servings. Serves 6.
Chicken Alfredo and Rice Casserole
This traditional chicken and rice casserole is quick and easy. Refrigerated pasta sauce trades place with soup as a rich, no-fuss base, while leftover cubed chicken -- roasted or fried -- keeps the whole dish simple.
Prep: 25 minutes
Bake: 50 minutes
Ingredients
1 10-oz. container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 Tbsp. butter, melted
Directions
1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
Prep: 25 minutes
Bake: 50 minutes
Ingredients
1 10-oz. container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 Tbsp. butter, melted
Directions
1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
Creamy Potato Casserole
You'll savor the nutty flavor of Gruyere cheese and the smokiness of Black Forest ham in this modern take on the classic potato-ham bake.
Prep: 30 minutes
Bake: 1 hour 10 minutes
Ingredients
1 medium onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 Tbsp. Dijon-style mustard
1-3/4 cups milk
1/2 of an 8-oz. pkg. reduced-fat cream cheese (Neufchâtel), cut up
1 cup Gruyére cheese, shredded (4 oz.)
1 Tbsp. snipped fresh chives or green onions
1-1/2 lb. Yukon gold or round red potatoes, cut in thin wedges
8 oz. sliced cooked Black Forest ham or country ham, coarsely chopped
1/2 cup coarsely crushed bagel chips
Thyme and/or Italian parsley leaves
Directions
1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.
2. For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchâtel cheese until smooth. Gradually add 1/2 cup of the Gruyére cheese until cheese is melted. Stir in chives.
3. In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish.
4. Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand, 10 minutes before serving. Sprinkle with herbs. Serves 6.
Prep: 30 minutes
Bake: 1 hour 10 minutes
Ingredients
1 medium onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 Tbsp. Dijon-style mustard
1-3/4 cups milk
1/2 of an 8-oz. pkg. reduced-fat cream cheese (Neufchâtel), cut up
1 cup Gruyére cheese, shredded (4 oz.)
1 Tbsp. snipped fresh chives or green onions
1-1/2 lb. Yukon gold or round red potatoes, cut in thin wedges
8 oz. sliced cooked Black Forest ham or country ham, coarsely chopped
1/2 cup coarsely crushed bagel chips
Thyme and/or Italian parsley leaves
Directions
1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.
2. For sauce, in medium saucepan cook onion in hot butter over medium heat 5 minutes or until tender; stirring occasionally. Stir in flour and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to low. Whisk in Neufchâtel cheese until smooth. Gradually add 1/2 cup of the Gruyére cheese until cheese is melted. Stir in chives.
3. In bowl combine potatoes, ham, and sauce; toss gently to combine. Transfer to prepared baking dish.
4. Bake, covered, 1 hour or until potatoes are tender. Uncover; stir carefully. Sprinkle with crushed chips and remaining cheese. Bake, uncovered, 10 to 15 minutes more or until cheese is melted. Let stand, 10 minutes before serving. Sprinkle with herbs. Serves 6.
Tuna Noodle Casserole
Tuna and noodles launched the casserole craze in the 1930s. This classic recipe features a crunchy potato chip topper, herb-flecked noodles, white albacore tuna, roasted red peppers, and Dijon mustard.
Prep: 25 minutes
Bake: 30 minutes
Ingredients
3 cups medium noodles (4 oz.)
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 to 3 Tbsp. Dijon-style mustard
2-1/4 cups milk
1 12-oz. can chunk tuna, drained
1/2 cup bottled roasted red sweet peppers, chopped
Potato chips, optional
Directions
1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.
2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.
3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.
Prep: 25 minutes
Bake: 30 minutes
Ingredients
3 cups medium noodles (4 oz.)
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 to 3 Tbsp. Dijon-style mustard
2-1/4 cups milk
1 12-oz. can chunk tuna, drained
1/2 cup bottled roasted red sweet peppers, chopped
Potato chips, optional
Directions
1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.
2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.
3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.
Roast Beef Tamale Casserole
A mild poblano chili pepper adds a hint of heat to this modernized tamale pie, popularized in the 1930s and '40s. For best results, make this dish with peppers that are firm and dark green.
Prep: 30 minutes
Bake: 25 minutes
Ingredients
1 17-oz. pkg. refrigerated cooked beef roast au jus
1 medium poblano or Anaheim pepper, seeded and sliced*
1 medium onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 15-oz. can pinto beans, rinsed, and drained
1-1/2 cups 1-inch pieces zucchini and/or yellow summer squash
1 cup grape tomatoes, halved, if desired
3/4 of a 16-oz. tube refrigerated cooked polenta, cut into 1/2-inch slices
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
1/2 cup sour cream
1 Tbsp. snipped fresh cilantro
Lime wedges
Directions
1. Preheat oven to 350 degrees F. Heat beef according to package directions. Pour juice into 2-cup glass measure; add water to equal 1 cup. Coarsely shred beef with two forks.
2. In large skillet cook pepper and onion in hot butter over medium heat until tender. Stir in flour. Add juice mixture; cook until thickened and bubbly. Stir in beef, beans, zucchini, and tomatoes. Transfer to lightly greased 2-quart (8x8x2-inch) baking dish. Arrange polenta slices around edges.
3. Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more, until cheese is melted. Let stand 5 minutes.
4. In small bowl combine sour cream and cilantro. Serve with casserole, pass lime wedges. Serves 4 to 6.5.
*Note: Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.
Prep: 30 minutes
Bake: 25 minutes
Ingredients
1 17-oz. pkg. refrigerated cooked beef roast au jus
1 medium poblano or Anaheim pepper, seeded and sliced*
1 medium onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 15-oz. can pinto beans, rinsed, and drained
1-1/2 cups 1-inch pieces zucchini and/or yellow summer squash
1 cup grape tomatoes, halved, if desired
3/4 of a 16-oz. tube refrigerated cooked polenta, cut into 1/2-inch slices
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)
1/2 cup sour cream
1 Tbsp. snipped fresh cilantro
Lime wedges
Directions
1. Preheat oven to 350 degrees F. Heat beef according to package directions. Pour juice into 2-cup glass measure; add water to equal 1 cup. Coarsely shred beef with two forks.
2. In large skillet cook pepper and onion in hot butter over medium heat until tender. Stir in flour. Add juice mixture; cook until thickened and bubbly. Stir in beef, beans, zucchini, and tomatoes. Transfer to lightly greased 2-quart (8x8x2-inch) baking dish. Arrange polenta slices around edges.
3. Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5 to 10 minutes more, until cheese is melted. Let stand 5 minutes.
4. In small bowl combine sour cream and cilantro. Serve with casserole, pass lime wedges. Serves 4 to 6.5.
*Note: Hot peppers contain oils that can burn skin and eyes. Wear kitchen gloves while handling pepper. Wash hands well after.
Herb Chicken and Orzo
This fresh spin on the classic chicken and rice casserole takes just 30 minutes to put together, thanks to purchased rotisserie chicken. A creamy sauce made from soft herb cheese with garlic and herbs makes it irresistible.
Prep: 30 minutesBake: 30 minutes
Ingredients
8 oz. dried orzo
1-1/2 cups 1-inch pieces fresh green beans (6 oz.)
1 whole roasted deli chicken
2 5.2-oz. containers semisoft cheese with garlic and herbs
1/2 cup milk
1-1/2 cups shredded carrots
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
Directions
1. Preheat oven to 350 degrees F. Grease a 3-quart oval or rectangular baking dish; set aside.
2. Cook orzo according to package directions, adding green beans during last 3 minutes of cooking; drain. Meanwhile, cut chicken in 6 pieces; set aside.
3. In large bowl whisk together cheese and milk until combined. Add hot orzo mixture; stir until coated. Stir in shredded carrots. Spoon into prepared baking dish. Top with chicken pieces.
4. Bake, covered, 30 to 40 minutes or until heated through. Let stand 5 minutes. Sprinkle with parsley. Serves 6.
Prep: 30 minutesBake: 30 minutes
Ingredients
8 oz. dried orzo
1-1/2 cups 1-inch pieces fresh green beans (6 oz.)
1 whole roasted deli chicken
2 5.2-oz. containers semisoft cheese with garlic and herbs
1/2 cup milk
1-1/2 cups shredded carrots
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
Directions
1. Preheat oven to 350 degrees F. Grease a 3-quart oval or rectangular baking dish; set aside.
2. Cook orzo according to package directions, adding green beans during last 3 minutes of cooking; drain. Meanwhile, cut chicken in 6 pieces; set aside.
3. In large bowl whisk together cheese and milk until combined. Add hot orzo mixture; stir until coated. Stir in shredded carrots. Spoon into prepared baking dish. Top with chicken pieces.
4. Bake, covered, 30 to 40 minutes or until heated through. Let stand 5 minutes. Sprinkle with parsley. Serves 6.
Potato Ham Bake
This classic ham and potato bake is timeless -- you can adapt it to any season or occasion. Seasonal asparagus, fresh tarragon, and peppery chives give this recipe a warm-weather spin.
Prep: 25 minutesBake: 30 minutes
Ingredients
1 lb. Yukon gold potatoes, sliced1 8-oz. tub light cream cheese spread with chive and onion3/4 cup milk1/4 cup finely shredded Parmesan cheese1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed8 oz. cooked boneless ham, cut in bite-sized slices1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch piecesTarragon sprigs (optional)
Directions
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
Prep: 25 minutesBake: 30 minutes
Ingredients
1 lb. Yukon gold potatoes, sliced1 8-oz. tub light cream cheese spread with chive and onion3/4 cup milk1/4 cup finely shredded Parmesan cheese1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed8 oz. cooked boneless ham, cut in bite-sized slices1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch piecesTarragon sprigs (optional)
Directions
1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.
2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.
Sunday, June 1, 2008
Summer Succotash
Here is another one from our ward newsletter.
2 Cups frozen corn, defrosted
1 Can butter beans
1 small red pepper, chopped
1/2 Cup red onion, diced
1 Tbsp red wine vinegar
2 Tbsp fresh chopped parsley
2 Tbsp canola oil
Salt and pepper to taste
Mix veggies together, add vinegar and oil along with the salt and pepper to taste.
2 Cups frozen corn, defrosted
1 Can butter beans
1 small red pepper, chopped
1/2 Cup red onion, diced
1 Tbsp red wine vinegar
2 Tbsp fresh chopped parsley
2 Tbsp canola oil
Salt and pepper to taste
Mix veggies together, add vinegar and oil along with the salt and pepper to taste.
Peanut Butter Cheese Ball
I got this off a friend's blog. I haven't tried it yet, but it sounds yummy!
Peanut Butter Cheese Ball
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy or chunky peanut butter (not all-natural)
3 tablespoons packed dark brown sugar
1 1/2 cups (9 ounces) Milk chocolate and Peanut Butter Swirled morsels (I chopped/grated them up a bit.)
Graham cracker sticks and/or apple slices
BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape).FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball).PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.
Peanut Butter Cheese Ball
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy or chunky peanut butter (not all-natural)
3 tablespoons packed dark brown sugar
1 1/2 cups (9 ounces) Milk chocolate and Peanut Butter Swirled morsels (I chopped/grated them up a bit.)
Graham cracker sticks and/or apple slices
BEAT cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended. Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly (should form a ball shape).FREEZE for 1 hour 30 minutes or until firm enough to keep its shape. Place morsels in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (you may find it necessary to press morsels into ball).PLACE ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks and apple slices for dipping or spreading.
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