Tuesday, January 31, 2012

Slow Cooker Cheesy Bean Dip


1 pkg. (16 oz.) mild Mexican pasteurized prepared cheese product with jalapeƱo peppers, cut into cubes
1 can (16 oz.) refried beans
1 can (4.5 oz.) chopped green chiles, undrained
2 lbs. tortilla chips, if desired

Spray inside of 1 1/2- to 2 1/2-quart slow cooker with cooking spray. Mix cheese, beans and chiles in cooker. Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally. Makes 56 servings (2 tablespoons dip and 5 chips each).

Kentucky Bourbon Bacon Chex Mix


1 bag (15 oz) Chex Mix® traditional snack mix
1 cup pecan halves
1/2 lb bacon (6 to 8 slices), crisply cooked and crumbled
1/2 cup packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
2 Tbsp. bourbon
3/4 tsp. chipotle chili powder

Heat oven to 300 degrees. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside. In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated. Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator. Makes 20 servings (1/2 cup each).

Cheddar Beef Bread


2 pkg. 11 oz. each Creamed Chipped Beef, defrosted
2 cups 8 oz. each shredded cheddar cheese
1 can 8 oz. water chestnuts, drained and chopped
1/4 cup chopped green onion
2 tsp. worcestershire sauce
3/4 tsp. onion powder
1/2 tsp. hot red pepper sauce
1/4 tsp. salt
1 lb. (1 Loaf) unsliced Italian bread

Combine Creamed Chipped Beef, 1 1/2 cups Cheddar cheese, water chestnuts, green onion, Worcestershire sauce, onion powder, pepper sauce and salt in large bowl. Slice bread three times vertically and approximately every 1 1/2 inches horizontally to within 1/4' of bottom crust. Bread will have a 'checkerboard' appearance. Stuff all cuts in bread with Creamed Chipped Beef mixture. Wrap bread in aluminum foil, keeping top exposed. Sprinkle remaining cheese on top of stuffed bread. Bake in preheated 400 degree oven for 35 to 40 minutes or until bread is browned and crispy. Makes 10 servings.

Pesto Party Dip


1 container (7 oz.) refrigerated pesto with basil
4 oz. cream cheese, at room temperature
1/2 cup sour cream
2 Tbsp. freshly shredded Parmesan cheese
Assorted fresh vegetables, crackers, bread sticks or shrimp

Place pesto, cream cheese, sour cream and Parmesan cheese in food processor or blender; cover. Process until creamy. Serve with fresh vegetables, crackers, bread sticks or shrimp. Makes 14 servings.

Easy Banana Bread


1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas

In a large bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack. Makes 1 loaf (16 slices).

Twice Baked Potato Casserole


1-1/2 lb. red potatoes (about 6 medium), baked
1/4 tsp. salt
1/4 tsp. pepper
1 lb. sliced bacon, cooked and crumbled
3 cups (24 oz.) sour cream
2 cups (8 oz.) shredded mozzarella cheese
2 cups (8 oz.) shredded cheddar cheese
2 green onions, sliced

Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Makes 6-8 servings.

Flank Steak with Mushroom Sauce


2 Tbsp. olive oil
1 beef flank steak or beef skirt steak (about 1 lb.)
2 Tbsp. butter
8 oz. mushrooms, sliced (about 3 cups)
1 shallot, diced
1 clove garlic, minced
1 Tbsp. chopped fresh rosemary leaves
2 packets Concentrated Beef Broth
1/4 cup water

Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides and until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet. Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted. Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef. Makes 4 servings.

Sunday, January 1, 2012

Baked Macaroni & Cheese


1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 soup can milk
1/8 tsp. ground black pepper
1/3 of a 1-lb. package rotini pasta or medium shell pasta (about 1 1/2 cups), cooked and drained
1 Tbsp. plain dry bread crumbs
2 tsp. butter, melted

Heat the oven to 400 degrees. Stir the soup, milk, black pepper and pasta in a 1-quart casserole. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture. Bake for 20 minutes or until the pasta mixture is hot and bubbling. Makes 4 servings.

Cheddar Penne with Sausage & Peppers


1 Tbsp. olive oil
1 lb. sweet Italian pork sausage, cut into 1/2-inch slices
1 large green pepper, cut into 2-inch-long strips (about 2 cups)
1 large onion, sliced (about 1 cup)
3 cloves garlic, minced
1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 cup milk
2 cups penne pasta, cooked and drained

Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the skillet. Pour off any fat. Add the pepper and onion to the skillet and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the soup and milk and heat to a boil. Return the sausage to the skillet. Reduce the heat to low. Cook until the sausage is cooked through, stirring occasionally. Place the pasta into a large bowl. Add the sausage mixture and toss to coat. Makes 6 servings.

Chicken Tetrazzini


1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
1/4 cup chopped red pepper or drained jarred pimiento (optional)
1/2 of a 1-lb. package spaghetti, cooked and drained
1 can (12.5 oz.) white chunk chicken breast in water, drained

Heat the soup, water, cheese, parsley, red pepper, if desired, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Makes 4 servings.