Tuesday, December 28, 2010

Three-Cheese Party Wheel


1 container (8 oz) Swiss almond cold-pack cheese food
1 container (8 oz) sharp Cheddar cold-pack cheese food
1 container (8 oz) chives-and-onion cream cheese spread
1/4 cup sliced almonds, toasted if desired
1/4 cup finely chopped fresh parsley
80 assorted crackers
Fresh currants, if desired

On sheet of waxed paper, spread Swiss almond cheese into 5-inch round, about 1/2 inch thick. With small metal spatula, smooth side and top. Evenly spread Cheddar cheese over Swiss cheese; smooth side and top. Evenly spread cream cheese spread over top; smooth side and top to even layers. Sprinkle almonds over top; press in lightly. Press parsley into side of cheese wheel. Serve immediately, or wrap in waxed paper and refrigerate until serving time. To serve, place cheese wheel on serving plate; arrange crackers around cheese. Garnish with currants. Makes 20 servings (2 tablespoons spread and 4 crackers each)

*Recipe from Betty Crocker

Chocolate Bliss Marble Cake


5 egg whites
1/4 cup baking cocoa
1/4 cup hot water
1 cup sugar, divided
1 cup fat-free milk
3 tablespoons canola oil
1 teaspoon Spice Island® Pure Vanilla Extract
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups reduced-fat whipped topping
4 ounces semisweet chocolate
1-1/2 cups fresh raspberries

Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool. In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture. Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For topping, in a microwave, melt whipped topping and chocolate; stir until smooth. Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake. Makes 16 servings.

Beef Wellington


1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)

Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130°F. Cover the pan and refrigerate for 1 hour. Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F. Makes 10 servings.

*Recipe from Campbell's

Thursday, December 23, 2010

Spicy Crab Dip


1/3 cup mayonnaise
2 tablespoons dried minced onion
2 tablespoons lemon juice
2 tablespoons white wine or white grape juice
1 tablespoon minced garlic
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon hot pepper sauce, optional
2 packages (8 ounces each) cream cheese, cubed
1 pound imitation crabmeat, chopped
Assorted crackers or fresh vegetables

In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in crab; mix well. Cover and microwave on high for 2-3 minutes or until bubbly. Serve warm with crackers or vegetables. Makes 32 Servings

*Recipe from Taste of Home

Meatballs with Fire Roasted Tomato Sauce


1 lb lean (at least 80%) ground beef
1/4 cup plain bread crumbs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 medium green onions, finely chopped (1/4 cup)
1 egg

1 jar (25.5 oz) fire roasted tomato pasta sauce
3/4 cup dried cherries, chopped
1/2 cup water
2 tablespoons cider vinegar or wine vinegar
Chopped fresh chives, if desired

Heat oven to 400°F. In large bowl, mix meatball ingredients. Shape into 30 (1-inch) meatballs. Place in ungreased 13x9-inch pan. Bake uncovered about 15 minutes or until thoroughly cooked and no longer pink in center. In 3-quart saucepan, heat all sauce ingredients exept chives to boiling, stirring occasionally; reduce heat. Stir in meatballs; cover and simmer about 15 minutes or until sauce is hot. Sprinkle with chives. Serve in chafing dish or slow cooker on low heat setting. Makes 15 servings (2 meatballs each).

*Recipe from Betty Crocker

New York-Style Sour Cream-Topped Cheesecake


1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 eggs
2 cups fresh strawberries, sliced

HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries. Makes 16 servings.

*Recipe from Kraft

Holiday Brie en Croute


1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
1 (13- to 16-ounce) Brie cheese round
1 package (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. Serves: 12

Recipe from Campbell's

Wednesday, December 22, 2010

Chocolate-Vanilla Swirl Cheesecake


20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
6 squares Baker's Semi-Sweet Chocolate, melted, cooled

Heat oven to 325°F. Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 minutes. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended. Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter. Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Makes 16 servings.

*Recipe from Kraft

Festive Favorite Layered Dip


1 tub (8 oz.) Cream Cheese Spread
1/2 cup Sour Cream
1/4 cup Miracle Whip Dressing
1 cup Thick 'N Chunky Salsa
2 cups Shredded Mozzarella Cheese
2 tomatoes, chopped
1 green pepper, finely chopped
2 green onions, chopped
Ritz Crackers

Mix first 3 ingredients; spread onto bottom of shallow 1-1/2-qt. bowl. Top with all remaining ingredients except crackers. Serve with crackers. Makes 6 cups or 48 servings.

*Recipe from Kraft

Garlic & Herb-Crusted Prime Rib


3/4 cup Classic Caesar Dressing, divided
1 beef prime rib roast (5 lb.), 2 to 3 ribs
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
2 cloves garlic, minced

Pour 1/2 cup dressing over meat in large shallow glass dish. Refrigerate 1 hour to marinate. Heat oven to 325ºF. Remove meat from marinade; discard marinade. Place meat, bone-side down, in roasting pan. Bake 1 hour 45 min. Meanwhile, mix remaining dressing, herbs and garlic. Brush meat with dressing mixture. Bake 30 to 40 min. or until meat registers 150ºF. Remove from oven. Cover with foil; let stand 15 to 20 min. or until medium doneness (160ºF) before slicing. Makes 15 servings.

*Recipe from Kraft

Nutty Noel Bars


1 1/2 cups Bisquick® mix
1 cup old-fashioned or quick-cooking oats
3/4 cup packed brown sugar
1/3 cup butter or margarine, softened
1 egg
1 1/4 cups white baking chips
2 tablespoons whipping (heavy) cream
1 1/2 cups mixed nuts or cashews

Heat oven to 350º. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray. Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended. Press on bottom of pan. Bake 16 to 18 minutes or until golden brown. Place white baking chips and whipping cream in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave 10 to 15 seconds longer or until mixture can be stirred smooth. Spread over baked layer. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows. Makes 32 bars.

*Recipe from Bisquick

Friday, December 17, 2010

Party Cheese Wreath


2 pkg. (8 oz. each) Cream Cheese, softened
1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese
1 Tbsp. finely chopped onions
1 Tbsp. chopped red bell peppers
2 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash ground red pepper (cayenne)

BEAT cream cheese and Cheddar cheese in small bowl with electric mixer on medium speed until well blended. ADD remaining ingredients; mix well. Cover. Refrigerate several hours or overnight. PLACE drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and additional red bell pepper, if desired. Serve with assorted NABISCO Crackers and breadsticks. Makes 3 cups or 24 servings.

*Recipe from Kraft

Cheesy Christmas Tree


1 pkg. (8 oz.) Cream Cheese
1/2 cup pesto
1/4 cup chopped red peppers
1 stick String Cheese
RITZ Crackers

CUT block of cream cheese diagonally in half. Arrange both halves, with points together, on serving plate to resemble Christmas-tree shape. CUT a 2-inch piece from the string cheese. Place at bottom of tree for the trunk. Wrap up remaining cheese; refrigerate until ready to use for snacking or other use. SPOON pesto over cream cheese; sprinkle with peppers. Serve as a spread with the crackers. Makes 12 servings.

*Recipe from Kraft

Pinecone Cheese Spread


1 pkg. (8 oz.) Cream Cheese, softened
1 pkg. (7 oz.) Mexican Style 2% Milk Finely Shredded Four Cheese
2 Tbsp. Dijon Mustard
2 Tbsp. canned chopped green chiles
1/3 cup Sliced Almonds, toasted
RITZ Crackers

PROCESS first 3 ingredients in food processor until well blended. Stir in chiles. SHAPE into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate. REFRIGERATE 2 hours. Remove from refrigerator 15 min. before serving. Let stand at room temperature to soften slightly. Serve with crackers. Makes 2 cups spread.

*Recipe from Kraft

Sweet 'N Hot Cheese Spread


1 pkg. (8 oz.) Cream Cheese, softened
3 Tbsp. apricot jam
1/8 tsp. ground red pepper (cayenne)
1/4 cup Slivered Almonds
RITZ Crackers

SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate. TOP with jam, pepper and nuts. MICROWAVE on HIGH 1 min. or until heated through. Serve with crackers. Makes 1 1/4 cups spread.

*Recipe from Kraft

Philly Shrimp Cocktail Dip


1 pkg. (8 oz.) Cream Cheese, softened
3/4 lb. cooked cleaned shrimp, chopped (about 2 cups)
3/4 cup Cocktail Sauce
1/4 cup Shredded Parmesan Cheese
2 green onions, sliced

SPREAD cream cheese onto bottom of shallow bowl. TOSS shrimp with cocktail sauce; spoon over cream cheese. TOP with remaining ingredients. Serve with WHEAT THINS Original Crackers. Makes 3 cups dip.

*Recipe from Kraft

Mini Ham & Cheese Frittatas


2 whole eggs
3 egg whites
1 Tbsp. water
1/4 cup finely chopped Deli Fresh Shaved Honey Ham
1/2 tsp. dill weed
3/4 cup Shredded Cheddar Cheese

HEAT oven to 350ºF. BEAT whole eggs, egg whites and water with whisk in medium bowl until blended. Stir in ham and dill weed. SPOON into 12 mini muffin cups sprayed wth cooking spray; top with cheese. (Cheese will sink slightly.) BAKE 18 to 20 min. or until puffed and golden brown. Makes 12 servings.

*Recipe from Kraft

Easy Cheesy Buffalo Chicken Dip


1 pkg. (8 oz.) Cream Cheese, cubed
1-1/2 cups finely chopped cooked chicken
2 stalks celery, finely chopped
1/2 cup Blue Cheese Dressing
1/2 cup hot pepper sauce for Buffalo wings

COMBINE ingredients in medium microwaveable bowl. MICROWAVE on HIGH 5 min. or until cream cheese is melted and dip is heated through, stirring after 3 min. Makes 2 1/2 cups of dip.

*Recipe from Kraft

Warm Reuben Spread


4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup Thousand Island Dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 cup well-drained Sauerkraut
1 pkg. (8 oz.) Deli Fresh Swiss Cheese Slices, chopped
Deli-Style Rye Crackers

HEAT oven to 350ºF. MIX cream cheese and dressing in medium bowl; stir in all remaining ingredients except crackers. SPREAD onto bottom of 9-inch pie plate or shallow dish.
BAKE 20 min. or until heated through. Serve warm with crackers. Makes 2 1/2 cups spread (about 20 servings).

*Recipe from Kraft

Holiday Cheese Truffles


2 pkg. (8 oz. each) Cream Cheese, softened
1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese
1 tsp. garlic powder
Dash ground red pepper (cayenne)
1/4 cup chopped roasted red peppers
2 green onions, sliced
1-2/3 cups chopped PLANTERS Pecans

BEAT first 4 ingredients with mixer until blended. Divide in half. Add peppers to half, and onions to remaining half; mix each until blended. REFRIGERATE several hours or until chilled. SHAPE into 24 (1-inch) balls; roll in nuts. Serve with crackers. Makes 24 servings, 2 truffles each.

*Recipe from Kraft

Slow Cooker Golden Chicken with Noodles


2 cans (10 3/4 ounces each) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
4 cups egg noodles, cooked and drained
Chopped fresh parsley

Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley. Makes 8 servings.

*Recipe from Campbell's

Festive Cheese Spread


Guests will love cheese spread not only for its herb and garlic flavor, but for its very festive candy cane look on your holiday table.

2 packages (8 ounces each) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons McCormick® Chives
2 tablespoons McCormick® Parsley Flakes
1 teaspoon McCormick® California Style Garlic Pepper with Red Bell and Black Pepper
1/2 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Thyme Leaves
1/2 red bell pepper, chopped (about 1/2 cup)

Beat cream cheese and butter in large bowl with electric mixer on medium speed until smooth. Add remaining ingredients except red bell pepper; beat well. Place piece of plastic wrap on baking sheet. Spoon cheese mixture onto plastic wrap to form a candy cane shape, log or ball. Fold up plastic wrap over cheese to encase. Refrigerate 4 hours or overnight or until cheese is firm Unwrap cheese mixture. Place on serving plate. Smooth entire shape with spatula or knife. Garnish with bell pepper. Serve with assorted crackers. Makes 18 (2 Tbsp.) servings.

*Recipe from McCormick's

Easy Baked Cheese & Vegetable Twist


2 eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3 cups frozen broccoli cuts, thawed, drained
1/2 lb. fresh mushrooms, cut into quarters
1/2 cup cherry tomatoes, cut in half
4 green onions, sliced
2 cans (8 oz. each) refrigerated crescent dinner rolls

HEAT oven to 375ºF. MIX first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients. UNROLL crescent dough; separate into 16 triangles. Arrange in 11-inch circle on foil-lined baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling. BAKE 35 to 40 min. or until crust is golden brown and filling is heated through. Makes 16 servings.

*Recipe from Kraft

Sparkling Tree Cakes


1 pkg. (2-layer size) yellow cake mix
1/4 tsp. green food coloring
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
16 peppermint sticks (3 inch)
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 squares BAKER'S Semi-Sweet Chocolate, chopped
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
Assorted Christmas candy
Colored sugar
Make It

HEAT oven to 350°F. PREPARE cake batter as directed on package; tint with food coloring. Pour evenly into 2 greased and floured 9-inch round pans. BAKE as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely. BEAT cream cheese and powdered sugar with mixer until well blended. Stir in COOL WHIP with whisk. Spread onto tops and sides of cakes. CUT each cake into 8 wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients. Makes 16 servings.

*Recipe from Kraft.

Triple-Chocolate Bliss Cake


1 pkg. (2-layer size) chocolate cake mix
1 cup Sour Cream
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4 eggs
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1-1/2 cups fresh raspberries

HEAT oven to 350ºF. BEAT all ingredients except COOL WHIP, chocolate squares and berries in large bowl with mixer until well blended. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely. Transfer to plate. RESERVE 2 Tbsp. COOL WHIP. Microwave remaining COOL WHIP and chocolate squares in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop scant teaspoonfuls of the reserved COOL WHIP around top of cake; draw toothpick through center of each to resemble star. Fill center of cake with berries. Keep refrigerated. Makes 18 servings.

*Recipe from Kraft

Cool Whip Chocolate One Bowl Bliss Cake


1 pkg. (2-layer size) devil's food cake mix
5 squares BAKER'S Semi-Sweet Chocolate, divided
1 tub (8 oz.) plus 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 Tbsp. powdered sugar
Make It
HEAT oven 350°F.

PREPARE cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake 10 min. LOOSEN cake from side of bowl with knife. Invert onto wire rack; remove bowl. Cool cake completely. Meanwhile, microwave 4 chocolate squares in large microwaveable bowl as directed on package. Cool. ADD 1 tub COOL WHIP to melted chocolate; whisk until blended. Cut cake into 3 layers; stack on plate, spreading chocolate filling between layers. FROST cake with remaining COOL WHIP. Make curls from remaining chocolate square. (See Tip.) Place on cake; sprinkle with sugar. Keep refrigerated. Makes 16 servings.

*Recipe from Kraft

Lightened-Up Holiday Cookie Dough


1 cup butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
3 eggs
1/3 cup canola oil
1-1/2 teaspoons Spice Island® Pure Vanilla Extract
4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, oil and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Divide dough into four 1-1/4-cup portions. Shape each into a disk;wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Makes 4 portions (1-1/4 cups each).

To use refrigerated cookie dough: Divide each portion into two balls; roll each ball directly on an ungreased baking sheet to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Bake at 350° for 6-7 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. Decorate as desired. Or, bake according to individual directions for Drizzled Cherry Cookie Cups, Chocolate Swirled Bars and Wreath Cookies. To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions. Yield: 10 dozen cutout cookies.

*Recipe from Taste of Home

Saturday, December 4, 2010

Cranberry Holiday Mold


Dissolve one large box of raspberry Jello in one cup hot water. Cool. Add 1 cup chopped nuts; 1 large can crushed pineapple and juice, and 1 large can whole cranberry sauce. Mix well. (If mold is used, grease the mold with mayonnaise.) Set in refrigerator until it has completely jelled. Blend in small package cream cheese and 1 cup sour cream thoroughly. Spread in mold.

Thursday, December 2, 2010

Praline/Yam Casserole


4 medium yams
2 eggs
1/2 cup brown sugar, divided
2 Tbsp. butter, melted
1/2 tsp. salt
1/2 cup pecan halves
1/4 cup melted butter

Orange Sauce:

1/3 cup sugar
1 Tbsp. cornstarch
1/8 tsp. salt
1 tsp. grated orange peel
1 cup orange juice
1 Tbsp. lemon juice
2 Tbsp. butter

Cook yams in microwave or on top of stove until tender. Peel and mash in large bowl. Beat in eggs, 1/4 cup of brown sugar, butter and salt. Spoon mixture into 1 qt. buttered casserole. Arrange pecan halves over top. Sprinkle with remaining 1/4 cup brown sugar; drizzle with 1/4 cup melted butter. Bake, uncovered, at 375̊ for 20 minutes. To make sauce, combine sugar, cornstarch, salt, orange peel, orange and lemon juice in saucepan. Bring to boil over medium heat, stirring until sauce is thickened. Remove from heat; stir in butter. Serve warm orange sauce over casserole. Makes 6 servings.

Graham Cracker Cake


1 3/4 cup graham crackers crushed
1/4 tsp. salt
1 cup sugar
2/3 cup milk
2 1/2 tsp. baking powder
1/2 cup butter
3 eggs (separated)
1/2 cup nuts (crushed)
1 tsp. vanilla

Beat egg yolks and add butter (creamed). Add sugar, salt, baking powder. Add crumbs, nuts and vanilla. Add gradually milk. Beat egg whites until stiff and fold into other ingredients. Bake in two 8” cake pans . Grease only bottom. Bake at 375̊ for 20 to 25 minutes.

1/2 pt. whip cream 2 Tbsp. Powdered sugar
1/2 tsp. vanilla

Wednesday, December 1, 2010

Savory Herb-Crusted Turkey Pot Pie


1 egg
1 Tbsp. water
6 cups diced cooked turkey or chicken
5 cups frozen mixed vegetables or your favorite frozen vegetable blend
2 Tbsp. butter
1/2 cup all-purpose flour
2 cups chicken broth
1/4 tsp. ground black pepper
1/2 of a 17.3 oz. pkg. puff pastry sheets (1 sheet), thawed according to package directions
2 Tbsp. coarsely chopped fresh herbs (parsley, thyme and/or oregano)

Heat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork. Stir the turkey and vegetables in a 3-quart shallow baking dish. Heat the butter in a 2-quart saucepan over medium heat. Add the flour and cook and stir for 3 minutes. Gradually stir the broth into the saucepan. Cook and stir for 5 minutes or until the mixture boils and thickens. Stir in the black pepper. Pour the broth mixture over the turkey mixture. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 13x9-inch rectangle. Place the pastry over the filling. Press the pastry to the rim to seal. Brush the pastry with the egg mixture and sprinkle with the herbs. Bake for 25 minutes or until the pastry is golden brown and the filling is hot and bubbling. Makes 6 servings (about 1 1/2 cups each).

Wednesday, November 24, 2010

Creamy Fried Confetti Corn

Once again, I am borrowing a friend's recipe from their Blog! This one just sounded too good to pass up. Thanks Jana!


8 bacon slices, chopped
4 cups fresh sweet corn kernels (about 8 ears)
1 med. white onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1 (8 oz.) pkg. cream cheese, cubed
1/2 cup half-and-half
1 tsp. sugar
1 tsp. salt
1 tsp. pepper

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.

Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.

*You can make this ahead the day before. Just warm it up covered in a 350 degree oven for 20-30 min.

Tuesday, November 23, 2010

Next Day Turkey Soup


2 cloves garlic, crushed and finely chopped
2 Tbsp. olive oil
1 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 Tbsp. chopped fresh sage leaves, if desired
2 cartons (32 oz. each) chicken broth
1 bay leaf
2 cups green beans, cut into 1 inch pieces
1 potato, diced
1/2 cup uncooked small pasta, such as orzo or pastina
3 cups diced cooked dark turkey meat

In a large soup pot, heat garlic in the olive oil. Allow to brown slightly and add onion, carrot and celery. Cover; sweat over medium-low heat until softened, 7 to 8 minutes. Add the chopped sage to the soup pot along with the broth and the bay leaf. Bring to a simmer. When simmering, add the green beans, potato, and pasta to the soup. Bring it back up to a simmer; lower heat and cook for about 10 minutes or until vegetables are tender and pasta is cooked. Stir in turkey. Turn the heat off. Cover and allow to sit and steam for 5 to 7 minutes. Makes 6 to 8 servings.

Slow Cooker Cheesy Potato Soup


1 bag (32 oz.) frozen southern-style hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12 oz. bag), thawed
1 med. stalk celery, diced (1/2 cup)
1 carton (32 oz.) chicken broth
1 cup water
3 Tbsp. flour
1 cup milk
1 bag (8 oz.) shredded American-cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8 oz. package)
4 med. green onions, sliced (1/4 cup)

In a 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on low heat setting 6 to 8 hours. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to high. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired. Makes 6 servings.

Homemade Tortillas


2 cups flour
1/2 tsp. salt
1 cup water
3 Tbsp. olive oil

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 5-6 times. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7 inch circle. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side on until lightly browned. Keep warm. Makes 8 tortillas.

Monday, November 22, 2010

Hobo Dinner

Okay, so I borrowed this one from one of my friend's blogs, but it sounded soooo good! If you try it, let me know how it turns out!


Ground Beef
Lawry's Seasoning Salt
Montreal Steak Seasoning
Optional: Cheese & Potato

You've got to get big pieces of foil for this. I use 2 layers of foil. Make big patties with the meat. My family likes it if I put some cheese in the middle. Put it on the foil, sprinkle with both seasonings, put a big slice of onion on top, and wrap up tightly. If you are going to add the potato you can put a slice of it below the onion. Put some seasonings on the potato & onion too if you want. Omit the potato to keep the carbs low! You can even put a little bit of butter on top. Make sure the foil is wrapped tight. Put them in a 375 degree oven for about an hour.

Friday, November 19, 2010

Caramel-Pecan Cheesecake Pie


1 sheet refrigerated pie pastry
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
4 eggs
1 tsp. vanilla extract
1 1/4 cups chopped pecans
1 jar (12 1/4 oz.) caramel ice cream topping

Line a 9 inch pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans. Bake at 375 degrees for 35 to 40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Makes 6 to 8 servings.

*This recipe is from Taste of Home.

Thursday, November 18, 2010

Texan Ranch Chicken Casserole


1 lg. onion, finely chopped
2 celery ribs, finely chopped
1 med. green pepper, finely chopped
1 med. sweet red pepper, finely chopped
1 Tbsp. canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 Tbsp. chili powder
12 corn tortillas (6 in.), cut into 1 inch strips
2 cups (8 oz.) shredded cheddar cheese, divided

In a large nonstick skillet coated with cooking spray, sauté the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder. Line the bottom of a 3 quart baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until bubbly. Makes 8 servings.

Wednesday, November 17, 2010

A Flock of Turkeys


48 sugar cookies (3 in.)
1 pkg. (12 oz.) chocolate and marshmallow cookies
1 can (16 oz.) chocolate frosting
1 cup vanilla frosting
Yellow and red paste food coloring

Using a serrated knife, cut 1/2 inch from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers. Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie. Cut a small hole in the corner of a pastry or plastic bag. Insert a #12 round pastry tip; fill bag with 3/4 cup chocolate frosting. Pipe a neck and head on each turkey. Tint 1/2 cup vanilla frosting, add eyes, beaks and legs. With #3 round tip and red frosting, pipe snood and tail feathers. Store in the refrigerator. Makes 2 dozen.

Tuesday, November 16, 2010

Apple Crisp


1 cup flour
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp. ground cinnamon
1/2 cup butter, softened
4 cups chopped, peeled apples
1 cup sugar
2 Tbsp. cornstarch
1 cup water
1 tsp. vanilla extract
Vanilla ice cream, optional

In a bowl, combine first four ingredients. Cut in butter until crumbly. Press half into a greased 2 1/2 quart baking dish or a 9 inch square baking pan. Cover with apples. In a saucepan, combine sugar, cornstarch, water and vanilla; cook and stir until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. Bake at 350 degrees for about 1 hour or until the apples are tender. Serve warm with ice cream, if desired. Makes 8 servings.

Monday, November 15, 2010

Appetizer Tortilla Pinwheels


1 cup (8 oz.) sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can (4 1/4 oz.) chopped ripe olives
1 can (4 oz.) chopped green chilies, well drained
1 cup (4 oz.) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 in.), room temperature
Fresh parsley for garnish

In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap; twisting ends; refrigerate for several hours. Unwrap; cut into 1/2 inch to 3/4 inch slices. (An electric knife works well) Discard ends. Garnish with parsley. Serve with salsa if desired. Makes 4 dozen.

Friday, November 12, 2010

Turkey Cheese Ball


2 pkg. (8 oz. each) cream cheese
6 oz. deli smoked turkey, finely chopped
1 cup (4 oz.) shredded cheddar cheese
1 Tbsp. finely chopped onion
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic powder

3 pkg. (3 oz. each) cream cheese, softened
2 Tbsp. milk
Brown, orange and yellow paste food coloring
6 lg. oval crackers
1 lg. sweet red pepper
1 sm. yellow summer squash
1 cup pecan halves
Assorted crackers

In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm. In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one owl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain. Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag. For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese. Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Makes 1 cheese ball.

Creepy Eyeball Pudding Cups


1 pkg. (3.4 oz.) vanilla flavor instant pudding
2 cups cold milk
4 large gumdrops, cut in half crosswise
8 small round candies
1 tube (19.28 g.) red decorating gel

Beat pudding mix and milk with whisk for 2 minutes. Pour into 4 plastic cups or dessert dishes. Refrigerate 20 minutes. Decorate with remaining ingredients to resemble eyeballs just before serving. Makes 4 servings.

Thankful Turkey Table Favors


1 1/2 cups plus 1 Tbsp. chocolate frosting, divided
24 fudge-striped cookies
72 pieces candy corn
24 milk chocolate kisses
24 red-hot candies

Spread 1 1/2 cups frosting on the bottoms of cookies. For feathers, insert three pieces each of candy corn in a fan shape into frosting. Place a chocolate kiss on each cookie for the body. For wattles, attach a red hot to the side of each kiss with a dab of remaining frosting. Makes 2 dozen.

Wednesday, November 10, 2010

Spooky Eyeball Tacos


1 lb. ground beef
1 pkg. (1 1/4 oz.) taco seasoning mix
12 taco shells
3/4 cup thick ‘n chunky salsa
3/4 cup sour cream
1 can (2 1/4 oz.) sliced black olives, drained

Heat oven to 350 degrees. Mix meat and seasoning mix; shape into 36 (1 inch) balls. Place in 15x10x1 inch pan. Bake 15 to 20 minutes or until done (160 degrees). Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to resemble eyeballs. Makes 6 servings.

Baked Eyeballs Casserole


Cooking spray
1 jar (24 oz.) Sausage & Garlic Italian Sauce
1 container (15 oz.) ricotta cheese
3/4 cup grated Parmesan cheese
7 cups bow tie pasta, cooked and drained
1 container (8 oz.) small fresh mozzarella cheese balls (about 1 inch)
2 Tbsp. sliced pitted ripe olives

Spray a 13x9 baking dish with cooking spray. Mix 1 1/2 cups sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in the prepared dish. Spread the remaining sauce over the pasta mixture. Sprinkle with the remaining Parmesan cheese and cover the dish with foil. Bake at 400 degrees for 25 minutes or until hot and bubbling. Arrange the cheese balls randomly over the pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving. Makes 8 servings.

Tastes Like Thanksgiving Casserole


6 med. potatoes, peeled and cut into chunks
1 1/4 cups chopped celery
3/4 cup chopped onion
1/2 cup butter, cubed
6 cups unseasoned stuffing cubes
1 tsp. poultry seasoning
1/4 tsp. rubbed sage
1 cup chicken broth
4 cups cubed cooked turkey
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1 tsp. garlic powder
3/4 cup sour cream, divided
4 oz. cream cheese, softened
1/2 tsp. pepper
1/4 tsp. salt
1 1/2 cups (6 oz.) shredded cheddar cheese

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Meanwhile, in a large skillet, sauté celery and onion in butter until tender. Remove from the heat. In a large bowl, combine the stuffing cubes, poultry seasoning, and sage. Stir in broth and celery mixture. Transfer to a greased 13x9 baking dish. In another large bowl, combine the turkey, soup, garlic powder, and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt, and remaining sour cream; spread over turkey mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes or until heated through. Makes 8 servings.

Freezer Crescent Rolls


3 tsp. active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 tsp. salt
6 to 6 1/2 cups flour

In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a heavily floured surface; knead 8 to 10 times. Divide dough in half. Roll each portion into a 12 inch circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 inches apart on waxed paper-lined baking sheets. Curve ends to form crescents. Cover and freeze. When firm, transfer to a large resealable plastic freezer bag. Freeze for up to 4 weeks. To use frozen rolls: Arrange frozen rolls 2 inches apart on baking sheets coated with cooking spray. Cover and thaw in the refrigerator overnight. Let rise in a warm place for 1 hour or until doubled. Bake at 350 degrees for 15 to 17 minutes or until golden brown. Serve warm. Makes 32 rolls.

Creamy Caramel-Peanut Butter Dip


25 caramels (1/2 of 14 oz. pkg.)
1/4 cup milk
2 Tbsp. peanut butter
3 apples (1 lb.) each cut into 8 slices
1/2 cup dry roasted peanuts, chopped

Microwave first 3 ingredients in microwaveable bowl on high for 2 1/2 to 3 minutes or until caramels are completely melted, stirring after each minute. Dip apple slices in warm dip, then sprinkle with nuts. Makes 1 cup.

Holiday Gelatin Mold


1 pkg. (.3 oz.) sugar-free lemon gelatin
1 pkg. (.3 oz.) sugar-free strawberry gelatin
1 pkg. (.3 oz.) sugar-free cherry gelatin
1 3/4 cups boiling water
1 can (20 oz.) unsweetened crushed pineapple
1 can (14 oz.) whole-berry cranberry sauce
1 med. navel orange, peeled and sectioned
3/4 cup reduced-fat whipped topping
1/4 cup fat-free sour cream

In a large bowl, dissolve the gelatins in boiling water. Drain pineapple, reserving juice in a 2 cup measuring cup; add enough cold water to measure 2 cups. Stir into gelatin mixture. Place the pineapple, cranberry sauce and orange in a food processor; cover and pulse until blended. Stir into gelatin mixture. Transfer to an 8 cup ring mold coated with cooking spray. Refrigerate until firm. In a small bowl, combine whipped topping and sour cream. Unmold gelatin; serve with topping. Makes 12 servings.

Penne with Mushroom-Tomato-Cream Sauce


2 2/3 cups uncooked penne pasta (8 oz.)
3 oz. pancetta or 4 strips bacon, chopped
1 Tbsp. olive or vegetable oil
2 cloves garlic, finely chopped
8 oz. crimini mushrooms, sliced
1 can (28 oz.) crushed tomatoes with basil, undrained
1/2 cup whipping cream
2 cups packed fresh baby spinach leaves

Cook and drain pasta as directed on box. Return to saucepan; keep warm. Meanwhile, in 12 inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta. Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta. Makes 5 servings.

Quick Dinner Nachos


1 (15.5 oz.) can pinto beans, drained
8 oz. Mexican Velveeta, cubed (2 cups)
6 cups tortilla chips
1/4 cup sliced ripe olives
3/4 cup chopped seeded tomato
1/3 cup sour cream
1/4 cup chopped fresh cilantro

In medium saucepan, combine beans and cheese; cook over medium heat until cheese is melted, stirring frequently. Place 2 cups chips on each individual serving plate. Spoon about 2/3 cup bean mixture over chips. Top each with olives, tomato, sour cream and cilantro. Serve immediately. Makes 3 servings.

Chicken and Orzo Supper


1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into 1/2 to 3/4 inch pieces
1 clove garlic, finely chopped
1 3/4 cups chicken broth
1 cup uncooked orzo or rosamarina pasta (6 oz.)
1 can (14.5 oz.) Italian-style stewed tomatoes, undrained
1 med. zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2 Tbsp. shredded Parmesan cheese

In 12 inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown. Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed. Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese. Makes 4 servings.

Buffalo Chicken Dip


1 pkg. (8 oz.) cream cheese, softened
1 can (10 oz.) chuck white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 oz.) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1 quart baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Makes about 2 cups.

Fluffy Apple Dip


1 pkg. (8 oz.) cream cheese, softened
1 Tbsp. peanut butter
1/2 tsp. pumpkin pie spice
1 jar (7 oz.) marshmallow crème
Assorted apple wedges

In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow crème. Serve with apple wedges. Makes 2 cups.

Friday, October 29, 2010

Hearty Beef Stew


1 lb. beef for stew, cut into 1 inch pieces
3 Tbsp. flour
2 Tbsp. olive oil
2 cloves garlic, minced
1 3/4 cups beef broth
2 med. onions, cut into quarters
1 bay leaf
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups whole baby carrots
2 med. potatoes, cut into 2 inch pieces
1/4 cup water

Season the beef as desired. Coat with 1 Tbsp. flour. Heat the oil in a 6 quart saucepot over medium-high heat. Add the beef and cook until it’s well browned, stirring often. Add the garlic to the saucepot and cook and stir for 1 minute. Stir the stock, onions, bay leaf, thyme and black pepper in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf. Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the saucepot. Increase the heat to medium. Cook and stir until the mixture boils and thickens. Makes 4 servings.

Impossibly Easy Sloppy Joe Pie


1 lb. lean ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 med. onion, finely chopped (1/2 cup)
1/4 cup chopped green bell pepper
3 Tbsp. ketchup
1/2 cup Bisquick
1 cup milk
2 eggs
Additional ketchup, if desired

Heat oven to 400 degrees. Spray 9 inch glass pie plate with cooking spray. In 10 inch skillet, cook beef, salt, pepper, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 3 Tbsp. ketchup. Spread in pie plate. In medium bowl, stir Bisquick, milk and eggs with wire whisk or fork until blended. Pour into pie plate. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Top each serving with additional ketchup, if desired. Makes 6 servings.

Hearty Vegetable Beef Soup


1 Tbsp. vegetable oil
3/4 lb. boneless beef sirloin steak or beef top round steak, cut into 1/2 inch cubes
3 cups 100% vegetable juice
1 3/4 cups beef broth
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
1 med. potato, cut into cubes (about 1 cup)
1 med. carrot, sliced (about 1/2 cup)
1 med. onion, coarsely chopped (about 1/2 cup)
1 stalk celery, thickly sliced (about 1/2 cup)

Heat the oil in a 4 quart saucepot over medium-high heat. Add the beef and cook until it is well browned, stirring often. Pour off any fat. Stir the vegetable juice, broth, thyme, pepper, potato, carrot, onion, and celery in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the vegetables are tender. Makes 4 servings.

Fried Bolts


16 med. fresh mushrooms
2 sm. zucchini
2 eggs
2 Tbsp. water
1/2 cup flour
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
Oil for frying
Sweet and sour sauce, optional

Remove stems from mushrooms. Cut a thin layers from the top of mushroom caps; cut mushroom edges, forming a hexagon shape. Cut zucchini lengthwise into quarters, then into 2 inch pieces. Trim one end to fit into mushroom caps. Insert a toothpick through the top of the mushroom into the zucchini, leaving about 1 inch of toothpick to use as a handle for dipping. In a small shallow bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip zucchini-mushroom bolts in egg mixture, then coat with flour mixture. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry bolts in batches for 2 to 3 minutes or until golden brown on all sides. Drain on paper towels. Serve wam with sweet-and-sour sauce if desired. Makes 16 appetizers.

Black Widow Dip


1 pkg. (8 oz.) cream cheese, cubed
1 cup chopped roasted sweet red peppers
2 Tbsp. minced fresh basil or 2 tsp. dried basil
2 Tbsp. minced fresh parsley
1 to 2 Tbsp. lime juice
1 garlic cloves, chopped
1/2 tsp. salt
1/4 tsp. white pepper
Pita chips or assorted vegetables

In a food processor, combine the first eight ingredients; cover and process until blended. Serve with pita chips or vegetables. Makes 1 3/4 cups dip.

Bleeding Heart Pie


1 tube (8 oz.) refrigerated crescent rolls
1 round (8 oz.) Brie cheese
1/3 cup cherry preserves
1 egg, lightly beaten
Assorted crackers

Unroll crescent dough; divided into two squares. Seal seams and perforations. Cut off corners from each square, forming two circles; discard scraps. Place one circle on a greased baking sheet; top with cheese. Spoon preserves over the top. Bring edges of dough up around sides of cheese. Top with remaining dough circle, pressing to seal edges. Brush top and sides with egg. Bake at 350 degrees for 20 to 30 minutes or until golden brown. Cool for 5 minutes before serving with crackers. Makes 10 servings.

Tuesday, October 19, 2010

Parmesan Witches' Broomsticks


2 1/4 cups Bisquick
2/3 cup milk
1 egg, beaten
1/4 cup grated Parmesan cheese

Heat oven to 350 degrees. Stir Bisquick mix and milk until soft dough forms. Place dough on surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Shape dough into 30 one-inch balls. Roll 15 balls into 15 six-inch ropes to make broomstick handles. Place on ungreased cookie sheet. Pat remaining balls onto 1 end of each broomstick handle. Dip fork into Bisquick mix; press fork firmly on balls to make bristles. Brush egg over dough. Sprinkle cheese over dough bristles. Bake 10 to 15 minutes or until light golden brown. Serve warm. Makes 15 biscuits.

Ritz Spiders


12 Ritz Crackers
1/4 cup peanut butter, divided
48 small pretzel sticks
1 Tbsp. Halloween sprinkles
12 currants

Spread each of 6 crackers with 1 tsp. of the peanut butter; cover with second cracker to form "spider's body." Insert 8 pretzel sticks into the peanut butter layer of each spider for the "legs." Spread 1 tsp. of the remaining peanut butter onto top of each spider. Decorate with sprinkles, then add 2 currants to each for the "eyes." Makes 6 servings.

Spider Web Pumpkin Cheesecake


18 Oreo Chocolate Sandwich Cookies, finely crushed (about 1 1/2 cups)
2 Tbsp. butter or margarine, melted
3 (8 oz. each) pkg. cream cheese, softened
3/4 cup granulated sugar
1 (15 oz.) can pumpkin
1 Tbsp. pumpkin pie spice
3 large eggs
1 cup sour cream
1 square Baker's Semi-Sweet Baking Chocolate
1 tsp. butter or margarine

Preheat oven to 350 degrees if using a silver 9-inch springform pan (or 325 degrees if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 50 to 55 minutes or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Place chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on medium (50%) for 30 seconds; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Scary Spiderweb Cupcakes


1 box devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container creamy vanilla frosting
3 drops red food color
4 to 5 drops yellow food color
1 tube (0.68 ounce) black decorating gel
48 large black gumdrops

Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes. Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes. Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll cut 1 gumdrop and cutout 8 strips for legs; place another gumdrop co top. Place spider on cupcake. Store loosely covered at room temperature. Makes 24 cupcakes.

Slimy Monster Cupcakes


1 pkg. (2-layer size) yellow cake mix
1 tub (8 oz.) Cool Whip, thawed, divided
24 large marshmallows
1/4 cup green decorating sugar
1 tube (1.5 oz.) black decorating gel
1 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
2 or 3 drops green food coloring

Prepare cake batter and bake as directed on package for cupcakes. Cool. Place 1/3 cup of the whipped topping in large resealable plastic bag. Add marshmallows; seal bag. Shake until evenly coated. Place decorating sugar in shallow pan. Add marshmallows; toss lightly until marshmallows are evenly coated. Place in single layer on tray; decorate as desired using decorating gel. Pour milk into medium bowl. Add dry pudding mix. Beat 2 minutes. Gently stir in remaining whipped topping until well blended. Spoon 1-1/2 cups of the pudding mixture into small bowl. Add food coloring; stir until blended. Spoon into small resealable plastic bag. Snip off 1 corner from bottom of bag; set aside. Cut 1-inch chunk from top of each cupcake with small knife; remove and reserve for snacking or other use. Pipe pudding mixture from bag into holes in cupcakes. Spread tops with remaining pudding mixture. Top with the marshmallows. Store in refrigerator. Makes 2 dozen cupcakes.

Witch Cupcakes


1 pkg. cake mix (any flavor)
Water, oil and eggs called for on cake mix package
1 tub creamy vanilla frosting
8 drops green food color
Assorted candies (black licorice twists, candy corn, candy-coated peanut butter candies)
Black decorating gel

Heat oven to 350 degrees. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on package; cool completely. Tint frosting with green food color. Cut licorice twists lengthwise in half; cut each half crosswise into various lengths. Frost cupcakes with frosting. Arrange licorice pieces on each cupcake for hat, candy corn for nose and peanut butter candies for eyes. Make pupils of eyes with black gel. Makes 24 cupcakes.

Yummy Mummy with Veggie Dip


1 loaf (1 lb.) frozen bread dough, thawed
3 pieces string cheese
2 cups (16 oz.) sour cream
1 env. fiesta ranch dip mix
1 pitted ripe olive
Assorted crackers and fresh vegetables

Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12 inch oval that is narrower at the bottom. For the head, make an indentation about 1 inch from the top. Let rise in a warm place for 20 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool. Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving. Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4 inch shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Makes 16 servings.

Bloodshot Eyeballs


2 cups confectioners’ sugar, divided
1/2 cup creamy peanut butter
3 Tbsp. butter, softened
1/2 lb. white candy coating, coarsely chopped
24 brown Reese’s pieces or milk chocolate M&M’s
1 Tbsp. water
1/4 to 1/2 tsp. red food coloring

In a small bowl, combine 1 cup confectioners’ sugar, peanut butter and butter. Shape into 1 inch balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm. In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese’s candy onto the top of each eyeball for pupil. Let stand 30 minutes or until set. In a small bowl, combine the water, food coloring and remaining confectioners’ sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container. Makes 2 dozen.

Eyeball Taco Salad


2 1/2 lbs. lean ground beef (90% lean)
3/4 cup water
1 can (8 oz.) tomato sauce
1 env. taco seasoning
1 pkg. (12 1/2 oz.) nacho tortilla chips, crushed
2 cups (8 oz.) shredded Monterey Jack cheese
2 cups (8 oz.) shredded cheddar cheese
4 cups torn iceberg lettuce
1 med. red onion, finely chopped
10 slices tomato, halved
1 cup (8 oz.) sour cream
10 whole pitted ripe olives, halved

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncover, for 15 minutes. Place tortilla chips in a greased 15x10x1 baking pan; sprinkle with Monterey Jack cheese, Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325 degrees for 25 to 30 minutes or until bubbly. Top with lettuce and onion. Cut into ten 5x3 pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Makes 10 servings.

Saturday, October 16, 2010

Clam-Pepper Dip


1/4 cup chopped onion (about 1 small)
1/4 cup chopped green bell pepper
1/4 cup (1/2 stick) margarine or butter
1 can (6 1/2 oz.) minced clams, drained
1 cup shredded process American cheese (4 oz.)
1/4 cup catsup
1 Tbsp. Worcestershire sauce

Cook and stir onion and bell peppers in margarine until onion is tender. Stir in remaining ingredients. Cook, stirring constantly, until cheese is melted. Serve hot. Serve with chips if desired. Makes about 2 cups.

Pineapple Ale


2 cups chilled unsweetened pineapple juice
1 can chilled ginger ale (12 oz.)
4 strawberries
4 mint leaves

Mix pineapple juice and ginger ale in pitcher. Pour into 4 glasses. Garnish each with strawberry and mint leaf. Makes 4 servings.

Lemony Apple Cider


1 1/2 cups chilled unsweetened apple cider
1 can (12 oz.) sugar-free lemon-lime carbonated beverage

Mix ingredients; pour into ice-filled glasses. Makes 4 servings.

Monday, October 11, 2010

Peach Punch


1 pkg. (16 oz.) frozen sliced peaches
2 cups dry white wine or 2 cups apple cider, chilled
1 cup lemon juice, chilled
1/2 can (12 oz.) frozen red fruit punch concentrate,
2 quarts ginger ale, chilled
Mint sprigs

Divide frozen peaches in half. Thaw half of peaches. Mix thawed peaches, wine, lemon juice and fruit punch concentrate; pour over remaining frozen peaches in chilled punch bowl. Just before serving, stir in ginger ale. Garnish with mint sprigs. Makes 24 servings.

Frosty Lime Punch


2 cans (6 oz. each) frozen limeade concentrate, thawed
3 cups cold water
2 cans (12 oz. each) lemon-lime carbonated beverage, chilled
1 cup lime sherbert

Mix limeade concentrate, water and carbonated beverage in large punch bowl. Add scoops of sherbert. Serve immediately. Makes 15 servings.

Hot Cinnamon Punch


3 qt. apple cider
1/3 cup red cinnamon candies
1 Tbsp. whole allspice
3 Tbsp. honey

Heat cider, cinnamon candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes. Remove allspice. Stir in honey. Makes 24 servings.

Golden Onion Soup


Parmesan Croutons (below)
1/4 cup (1/2 stick) butter
1 Tbsp. packed brown sugar
1 tsp. Worcestershire sauce
2 lg. onions (3/4 to 1 lb. each), cut
into fourths and sliced
2 cans (10 1/2 oz. each) condensed
beef broth
2 soup cans water

Prepare Parmesan Croutons; reserve. Reduce oven temperature to 325 degrees. Heat butter in 4 quart ovenproof Dutch oven until melted. Stir in brown sugar and Worcestershire sauce. Toss onions in butter mixture. Bake uncovered about 2 1/2 hours, stirring every hour, until onions are deep golden brown. Stir in broth and water; heat to boiling over high heat. Serve with Parmesan Croutons. Makes 6 servings.

Parmesan Croutons:
1/4 cup (1/2 stick) butter
3 slices bread, cut into 1 inch cubes
Grated Parmesan cheese

Heat oven to 400 degrees. Heat butter in rectangular 13 x 9 baking dish, in oven until melted. Toss bread cubes in butter until evenly coated. Sprinkle with cheese. Bake uncovered 10 to 15 minutes, stirring occasionally, until golden brown.

Chicken and Bean Soup with Parsley


8 cups water
1 cup dried great northern beans
1 cup dried kidney beans
1 tsp. rubbed sage
1 pkg. (2.5 oz.) onion soup mix (2 env.)
2 whole boneless, skinless chicken breasts,
cut into 1 inch pieces (about 1 lb.)
1/2 cup chopped fresh parsley

Heat water, beans, sage and soup mix (dry) to boiling in 4 quart Dutch oven. Boil 2 minutes; reduce heat. Cover and shimmer for about 2 1/2 hours or until beans are tender. Stir in chicken and parsley. Cover and cook about 15 minutes or until chicken is done. Makes 8 servings.

Saturday, October 2, 2010

Chocolate-Amaretto Cheesecake


6 chocolate wafers, finely crushed
1 1/2 cups light process cream cheese product
1 cup sugar
1 cup cottage cheese
1/4 cup plus 2 Tbsp. unsweetened cocoa
1/4 cup flour
1/4 cup amaretto
1 tsp. vanilla extract
1/4 tsp. salt
1 egg
2 Tbsp. semisweet chocolate mini-morsels
Chocolate curls (optional)

Sprinkle chocolate wafer crumbs in bottom of a 7 inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 degrees for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired. Makes 12 servings.

Friday, October 1, 2010

Slow Cooker Cheesy Potatoes


10-12 Servings Prep: 10 min. Cook: 8 hours


* 6 medium potatoes, peeled and cut into 1/4-inch strips
* 2 cups (8 ounces) shredded cheddar cheese
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 small onion, chopped or 1 tablespoon dried minced onion
* 7 tablespoons butter, melted, divided
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 cup (8 ounces) sour cream
* 2 cups seasoned stuffing cubes


* Toss the potatoes and cheese; place in a 5-qt. slow cooker. Combine
* soup, onion, 4 tablespoons butter, salt and pepper; pour over potato
* mixture.
* Cover and cook on low for 8-10 hours or until potatoes are tender.
* Stir in sour cream. Toss stuffing cubes and remaining butter;
* sprinkle over potatoes. Yield: 10-12 servings.

Recipe from Taste of Home

Saturday, September 18, 2010

Pueblo Vegetable Stew


3/4 cup chopped onion
1 clove garlic, finely chopped
2 Tbsp. vegetable oil
1 large red bell pepper, cut into 2 x 1/2" strips
2 med. poblano or Anaheim chilies, seeded and
and cut into 2 x 1/2" strips
1 jalapeno chili, seeded and chopped
1 cup cubed Hubbard or acorn squash
(about 1/2 lb.)
2 cans (14 1/2 oz.) chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1 can (17 oz.) whole kernel corn, drained
1 can (16 oz.) pinto beans, drained

Cook and stir onion and garlic in oil in 4 quart dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano chilies and jalapeno chili. Cook 15 minutes. Stir in squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Cook uncovered 10 minutes, stirring occasionally, until zucchini is tender. Makes 6 servings.

Friday, September 17, 2010

Veggie Pita Pizzas


4 to 8 Tbsp. pizza sauce or spaghetti sauce
2 pita breads (6 in. diameter), split horizontally in half
2 cups chopped zucchini
4 Tbsp. chopped onion
1 cup chopped tomato
4 Tbsp. sliced ripe olives
1/2 tsp. salt
1/4 tsp. dried basil leaves
1/2 cup shredded mozzarella cheese (2 oz.)

Spread pizza sauce on pita bread halves; place on small microwavable plates. Place zucchini and onion in 4 cup microwavable casserole. Microwave uncovered on high 2 1/2 to 3 minutes or until tender. Stir in tomato, olives, salt and basil. Spoon vegetables onto bread halves; top with cheese. Microwave uncovered on high 45 to 60 seconds or until hot. Makes 4 pizzas.

Wednesday, September 15, 2010

Beef-Barley Stew


1 lb. extra-lean ground beef
1/2 cup chopped onion (about 1 med.)
2 cups beef broth
2/3 cup uncooked barley
2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1/4 tsp. pepper
1 can (16 oz.) whole tomatoes, undrained
1 can (8 oz.) sliced water chestnuts, undrained
1 pkg. (10 oz.) frozen mixed vegetables

Heat oven to 350 degrees. Spray 10 inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3 quart casserole; break up tomatoes. Cover; bake 30 minutes. Stir in mixed vegetables. Cover; bake 30 to 40 minutes longer or until barley is done. If baking with dumplings, add dumplings before stew is done baking. Bake uncovered 10 minutes. Cover and bake about 10 minutes longer or until barley is done. Makes 6 servings.

2 cups Bisquick
2/3 cup milk

Mix baking mix and milk until soft dough forms. Drop by spoonfuls onto meat or vegetables in boiling stew. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Makes about 10 dumplings.

Sunday, September 12, 2010

Peppery Minibites


1/2 cup chopped red or green bell pepper
1/4 cup finely chopped green onions (with tops)
2 eggs
2 egg whites
1/2 cup shredded Cheddar cheese (2 oz.)
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. ground red pepper (cayenne)
1 can (4 oz.) chopped green chilies, well drained

Heat oven to 425 degrees. Spray 10 inch nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot. Cook bell pepper and onions in skillet about 5 minutes or until onions are tender. Beat eggs and egg whites slightly in medium bowl; stir in bell pepper mixture and remaining ingredients. Spray each small muffin cup with nonstick cooking spray. Spoon 1 Tbsp. mixture into each muffin cup. Bake 8 to 10 minutes or until centers are set. Let cool 1 minute. Loosen edges with knife and remove from pan. Serve immediately. Makes 22 minibites.

Saturday, September 11, 2010

Sugar'n Spice Snack


1 pkg. (6 oz.) bugle-shaped corn snack
2 cups mixed nuts
2 Tbsp. orange juice or water
2 egg whites
1 1/3 cups sugar
1 to 2 Tbsp. grated orange peel
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger

Heat oven to 275 degrees. Grease jelly roll pan. Mix corn snack and nuts in large bowl. Beat orange juice and egg whites in small bowl with wire whisk or hand beater until foamy. Mix in remaining ingredients. Stir into corn snack mixture until well coated. Spread in pan. Bake 45 to 50 minutes, stirring every 15 minutes, until light brown and crisp; cool. Store in airtight container. Makes 10 cups of snack mix.

Deviled Ham Dip


1 pkg. (8 oz.) cream cheese, softened
1 can (4 1/4 oz.) deviled ham
2 Tbsp. dry red wine
3 Tbsp. finely chopped dill pickle
2 Tbsp. finely chopped onion
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 clove garlic, finely chopped

Beat cream cheese and deviled ham in small bowl until creamy. Gradually stir in wine. Stir in remaining ingredients. Serve with raw vegetables or crackers if desired. Cover and refrigerate any remaining dip. Makes about 1 3/4 cups dip.

Tangy Orange Sauce


1/2 cup orange juice
1/4 cup orange marmalade
1 Tbsp. lemon juice
1/8 tsp. ground ginger
2 tsp. cornstarch
1 Tbsp. cold water
1 orange, pared and sectioned

Mix orange juice, marmalade, lemon juice and ginger in 2 cup microwavable measure. Microwave covered on high 1 to 2 minutes or until boiling. Mix cornstarch and water; stir into orange juice mixture. Microwave uncovered on medium-high 1 to 2 minutes, stirring every minute, until mixture thickens and boils. Stir in orange. Makes 16 servings.

Wednesday, September 8, 2010

Chicken Nuggets


2 sm. whole skinless, boneless chicken breasts (about 1 lb.), cut into 1 inch pieces
1 Tbsp. vegetable oil
1/2 cup Bisquick
1/2 cup cornflake crumbs
3/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
Apricot-Honey Sauce (below)

Toss chicken and oil. Mix remaining ingredients except Apricot-Honey Sauce in plastic bag. Shake about 6 pieces chicken at a time in bag until coated. Shake off excess crumbs. Arrange chicken pieces in single layer in microwavable pie plat, 10 x 1 1/2 in. Cover with waxed paper and microwave on high 7 to 8 minutes, rotating pie plate 1/2 turn after 3 minutes, until done. Serve with Apricot-Honey Sauce. Makes 6 servings.

Apricot-Honey Sauce
1/2 cup apricot jam
2 Tbsp. honey
2 Tbsp. Dijon mustard
1 Tbsp. vinegar

Mix all ingredients in 2 cup microwavable measure. Microwave uncovered on high about 2 minutes or until hot.

Tuesday, September 7, 2010

Cheesy Buttons


1 cup Bisquick
1/4 cup (1/2 stick) margarine or butter, softened
3 Tbsp. boiling water
3 Tbsp. sesame seed
1/4 cup grated Parmesan cheese

Heat oven to 450 degrees. Mix baking mix and margarine. Stir in water and sesame seed until dough forms a ball. Drop by scant teaspoonfuls into cheese (shape half into ovals if desired); coat dough with cheese. Place about 1 inch apart on ungreased cookie sheet. Bake 7 to 10 minutes or until golden. Serve warm. Makes 3 dozen.

Monday, September 6, 2010

Meatballs in Chili Sauce


3 corn tortillas (about 6 in. in diameter), cut into small pieces
1/2 cup milk
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. finely chopped fully cooked smoked ham
1 sm. onion, chopped (about 1/4 cup)
1 clove garlic, finely chopped
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1 cup taco sauce
1 cup beef broth

Soak tortillas in milk in large bowl 15 minutes. Mix in remaining ingredients except taco sauce and broth. Shape mixture into 1 inch balls. Heat taco sauce and broth to boiling in 10 inch skillet; reduce heat. Add meatballs. Cover and simmer 15 to 20 minutes or until done. Sprinkle with chopped fresh parsley if desired. Makes about 3 1/2 dozen meatballs.

Sunday, September 5, 2010

Ginger Dip with Apples and Pears


1 pkg. (8 oz.) cream cheese, softened
1 cup plaint low-fat yogurt
1/4 cup honey
2 tsp. crushed gingerroot
1 can (8 oz.) crushed pineapple in juice, drained
1/3 cup water
1 Tbsp. orange juice
2 pears
2 red apples
2 golden apples
1 Tbsp. finely chopped almonds, toasted

Beat cream cheese, yogurt, honey and gingerroot until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors. Mix water and orange juice. Slice pears and apples. Dip pears and apples into orange juice mixture; drain. Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples. Cover and refrigerate any remaining dip. Makes 12 servings.

Saturday, September 4, 2010

Salmon Mousse


1 can (14 3/4 oz.) pink salmon, drained & flaked
1 med. stalk celery, chopped (about 1/2 cup)
1 1/2 cups half-and-half
1/4 cup chopped green onions (with tops)
2 Tbsp. lemon juice
1 tsp. chicken bouillon granules
3/4 tsp. dried dill weed
1/4 tsp. salt
2 env. unflavored gelatin
1/2 cup cold water

Spread vegetable oil lightly in 4 cup mold, using paper towel. Place salmon, celery, 1 cup of the half-and-half, the onions, lemon juice, bouillon granules, dill weed and salt in blender. Cover and blend on high speed about 2 minutes or until smooth. Sprinkle gelatin on cold water in 1 quart saucepan to soften; stir in remaining half-and-half. Heat over low heat, stirring constantly, until gelatin is dissolved; cool. Mix gelatin mixture and salmon mixture. Pour into mold. Refrigerate about 2 hours or until firm. Unmold onto serving plate. Makes 4 cups of spread.

Tortellini Soup


2 cloves garlic, finely chopped
2 med. stalks celery, chopped (about 1 cup)
1 sm. onion, chopped (about 1/4 cup)
1 med. carrot, chopped (about 1/2 cup)
3 Tbsp. margarine or butter
8 cups chicken broth
4 cups water
2 pkg. (10 oz. each) dried cheese-filled tortellini
2 Tbsp. chopped fresh parsley
1 tsp. freshly grated nutmeg
1/2 tsp. pepper
Freshly grated Parmesan cheese

Cover and cook garlic, celery, onion and carrot in margarine in 6 quart Dutch oven over medium-low heat 10 minutes. Stir in chicken broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer 20 minutes, stirring occasionally, until the tortellini are tender. Stir in parsley, nutmeg and pepper. Cover and cook 10 minutes. Top each serving with grated cheese. Makes 8 servings.