Grandma Johnson’s (GG’s) Recipe Box – Appetizers

Cheese Appetizers – Nordic Ware
Cut off crusts of pullman or unsliced loaf of bread (approx. 1 1/2 lbs) and cut into 1″ square cubes. Yields 75-80 appetizers. Frost three sides of cubes with following mixture:
Combine:
1 egg yolk
1/4 lb butter or margarine, softened
1 jar (approx. 5 oz size) sharp cheddar or Old English cheese spread at room temperature
Freeze in tight container until ready to use. Place desire number of frozen appetizers on a “Nordic Ware sizzling platter” and bake at 350F for 20 minutes. Place in holder and serve.

Bacon Roll Ups – Nordic Ware
Cut bacon slices into thirds and wrap around any of the following, securing with a toothpick:
pineapple chunks
water chestnuts
mandarin oranges
pieces of cooked chicken livers
Broil in oven, turning once, until bacon is crisp. Drain on paper toweling and serve.

Easy to do Hot Entree Combination – Nordic Ware
Purchase approximately 1 lb thinly sliced breakfast steaks, or cut family or sirloin steak into very thin pieces about 1 1/2 – 2 inches wide, 5-6 inches long. (Several shorter strips may be used to get desired length.) Marinate several hours (or overnight) in the following sauce:
1/4 cup soy sauce
2 Tbsp Teriyaki sauce (if available)
1 crushed clove of garlic
1/4 tsp ground ginger
1 Tbsp honey
1/8 tsp onion salt or powder
Thread marinated strips of meat on long wood or metal skewers and broil 2-5 minutes.

Chicken and Vegetable Noodle Soup – Market Pantry

On the Simply Balanced Package
2 Tbsp olive oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
1 tsp fresh thyme
2 (32 oz) containers low sodium chicken broth
1 1/2 cups dried egg noodles
2 cups shredded cooked chicken
chopped fresh parsley
1. Heat oil in large stock pot over medium high heat. Add onion, carrots and celery, saute 5 – 10 minutes or until tender. Add garlic and thyme.
2. Add broth, bring to a boil. Stir in noodles and simmer for 5-6 minutes until tender; add chicken. Serve with fresh parsley.
Makes 6-8 servings.

Some Good Old-Fashioned Appetizers

Hot Dried Beef Dip
1 (8oz) pkg cream cheese
3 tsp milk
1 (3oz) dried beef, chopped
1/4 cup green pepper, chopped
1 small onion, grated
garlic salt
pepper
1/2 cup sour cream
Mix and spread in 8×8 pan. Bake 15 minutes at 350F. Top with 1/2 cup chopped pecans toasted in 2 teaspoons butter. Serve warm.
-Audrey Williams
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Deviled Ham Chip Dip
8 oz Philadelphia cream cheese
1/2 cup salad dressing
2 1/4 oz deviled ham
1 Tbsp pimento (for color)
1/2 tsp onion juice
1/4 tsp Worcestershire sauce
Salt & pepper
Beat all together. Serve on crackers.
-Fern Weaver
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Jezebel
(This is a popular Southern recipe)
1 (18 oz) jar apple jelly
1 (18 oz) pineapple preserves
1 (1.12 oz) can Coleman’s dry mustard
1 (4 oz) jar horseradish
Place all ingredients in blender and mix well. Pour desired amount of mixture over brick of cream cheese. Serve with Pepperidge Farm butterfly crackers, Ritz, etc. Has quite a bite, but is habit forming. This mixture keeps 1 year in refrigerator.
-Heidi Hill
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Chicken Wings
1 cup soy sauce
1 cup sugar
1 cup water
1/4 cup pineapple juice
1 tsp garlic, crushed
1 tsp ginger
Heat above mixture until sugar is dissolved. Pour over 5 pounds of chicken wings. Marinate overnight. Pour off excess liquid and bake at 350F for 45-60 minutes.

Marinated Mushrooms
1 lb fresh mushrooms, sliced 1/4″ thick
1 (8oz) bottle Italian dressing
Leafy greens
Red onion rings
Marinate mushrooms in dressing several hours, turning occasionally. To serve, drain mushrooms and pile on lettuce-lined platter. Garnish with onion rings.
-Nancy Girod
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Fried Walnuts
6 cups boiling water
4 cups walnuts
Put walnuts in boiling water; boil 2 minutes. Drain nuts in sieve. Rinse with hot tap water; drain well.
In large bowl put 1/2 cup sugar; add hot nuts. Stir until well coated. In electric fry pan heat 2 inches of oil to 300F. Add 1/2 of the nuts. Fry 8 minutes. Drain in sieve and put on brown paper; sprinkle with Lawry’s seasoned salt. Fry remaining nuts and sprinkle as above.
-Irene Snow
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Shrimp Dip
1 can shrimp, drained
1 Tbsp grated onion
2 Tbsp French dressing
2 Tbsp salad dressing
8 oz cream cheese
Garlic to taste
Horseradish to taste, optional
Mix all ingredients together and serve on party snacks or vegetables.
– Carol Miner
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Artichoke Dip
1 (14 oz) can artichoke hearts, drained and chopped
1 cup Hellmann’s mayonnaise (no substitute – must be Hellmann’s Mayo)
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Chopped onion (as little or much as you prefer)
Mix all ingredients together. Put in casserole dish and sprinkle with paprika. Bake in 325F oven 10-15 minutes. Keep checking until brown. Serve with crackers or cocktail rye bread.
-Judy Grover
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Spinach Dip
2 (10oz) pkgs frozen chopped spinach, thawed and drained
1 (16 oz) carton sour cream
2 cups Miracle Whip (light)
2 (8 oz) cans water chestnuts, chopped
2 pkgs Lipton dry vegetable soup mix (1.8 oz inner packs)
2 bunches green onions, sliced
2 loaves round sourdough or dark bread
Combine all ingredients except bread. Refrigerate several hours. Slice off top half of bread and make hollow inside bottom half. Cube remaining bread and fill bottom with dip.
-Marilyn Nygaard
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Dilly Vegetable Dip
2/3 cup mayonnaise
2/3 cup sour cream
1 tsp finely chopped onion
1 Tbsp dried parsley
1 tsp dill weed
1 tsp seasoning salt
1/2 tsp Worcestershire sauce
2 drops Tabasco
Mix all together. Chill several hours or overnight. Serve with vegetables.
-Gertrude Link
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Cucumber Sandwiches
1 loaf deli pumpernickle bread
1 (8oz) pkg cream cheese, softened
1 pkg dry Italian dressing mix
Approximately 2 Tbsp milk (for spreading consistency)
Spread bread slice with cream cheese mixture and top each with cucumber slice. Refrigerate at least 5 hours before serving.
-Carol Miner
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Bourbon Dogs
1 1/2 lbs skinless wieners
3/4 cup brown sugar
1 cup catsup
1 cup barbecue sauce
3/4 cup bourbon
3 Tbsp minced onion
Cut wieners into 1 inch pieces. Mix all other ingredients in pan; add wieners and simmer at least 1 hour. Serve hot.
-Marion Hansen
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Cocktail Meatballs
1 cup cornflake crumbs
2 lbs ground beef
1/3 cup dried parsley flakes
2 eggs
2 Tbsp soy sauce
1/2 tsp garlic powder
1/3 cup catsup
2 Tbsp minced onion
Sauce
1 lb jellied cranberry sauce
1 (12 oz) bottled chili sauce
2 Tbsp brown sugar
2 Tbsp lemon juice
-Carol Miner
From “Great Recipes from the Stars O.E.S. No. 238 Robbinsdale, Minnesota”

Copycat Beef Finger Sandwiches
1/2 lb good sliced deli roast beef
1 jar roasted red peppers
1 loaf of French bread (or similar thin sliced bread)
3 oz cream cheese
1 Tbsp sour cream
1 Tbsp mayonnaise
1 tsp creamy horseradish sauce
1 tsp or to taste Knorr pesto mix
1 tsp dill weed (optional)
1 tsp Parmesan cheese (yes the one in the jar is okay it is not necessary to have fresh)
Mix cream cheese and sour cream with pesto seasoning. Spread onto the thin bread. Put a small amount of sliced roast beef and then top with a small bit of roasted red peppers.
-Adapted from a Rochester, Minnesota meat market finger sandwiches

Asparagus Wrap
ginger root
oil or butter
3-4 precooked stalks asparagus
Swiss cheese slice
tortilla, sun dried, if available
Saute ginger root (thinly sliced or grated) in small amount of oil or butter. Remove ginger root. Saute asparagus to desired crispness. Place sliced of Swiss cheese on a tortilla. Top with 3 to 4 stalks of asparagus. Wrap tightly. Serve warmed or cold.
-Jeanette Ertel
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Crab Dip
2 cups mayonnaise
1 can black olives
1 pkg crab meat
16 oz shredded Cheddar cheese
celery, onion, and green pepper to taste
Mix together and let flavors blend. Serve over crackers.
-Jeanette Ertel
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Fruit Leathers
Strawberry Fruit Leathers:
2 qt strawberries
1 (2 oz) pkg powdered pectin
1 cup sugar
1/2 to 1 tsp vanilla or almond extract
Peach Fruit Leathers:
4 lb peaches
1 (2 oz) pkg powdered pectin
1 cup sugar
1/2 to 1 tsp vanilla or almond extract
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp cloves
Cherry Fruit Leathers:
4 lb cherries
1 (2 oz) pkg powdered pectin
1 cup sugar
1/4 tsp allspice or nutmeg
1/2 to 1 tsp vanilla or almond extract
Use fully ripe or slightly overripe fruit. Wash fruit; pit cherries and peaches. Puree fruit. Measure four cups puree. Stir in pectin and sugar. Add spice and extract, if desired; mix well. Line cookie sheets with plastic wrap. Spread puree 1/8 inch thick. Set oven temperature control at lowest temperature. Drying will take from three to six hours. Leathers are done when slightly sticky to the touch, but dry and pliable. (If outsides dry faster than middle, cut away the dry part and continue the rest.) Cut in strips or squares. Wrap individual pieces in plastic. May be stored up to two months without refrigeration, if properly dried. A food dehydrator may also be used to make the leathers. Set temperature control at 140F and dry for 6-10 hours, using the same method as conventional oven.
-Cheryl Heidinger
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Mike’s Mini Frank Wraps
1 lb sliced bacon, cut to length needed
14 oz beef cocktail weiners
3/4 cup brown sugar
toothpicks
Wrap wieners with bacon cuts and secure with toothpicks. Roll in brown sugar to coat. Put in pan lined with Reynolds non stick boil. Bake at 325F for 40 minutes or until sugar is bubbly. Keep warm in crock pot.
-Annette Antiqua
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Olive Cheese Bread
1 (6 oz) can black olives, drained
1 (6 oz) jar pimento-stuffed green olives, drained
2 stalks green onions
1/2 cup butter, at room temperature
1/2 cup mayonnaise
12 oz Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise
Roughly chop both the black olives and pimento-stuffed green olives. Slice the green onions into thin pieces. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20-25 minutes at 325F. The mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers!
-Jeanette Ertel
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Pizza Crackers
1/4 cup bacon bits
1/4 cup chopped onion
2 cup shredded Cheddar cheese or shredded Mozzarella cheese
1 cup barbecue sauce
snack crackers
Mix all ingredients except crackers, in a medium mixing bowl. Spread 1/2 teaspoon mixture on each cracker. Microwave 12 crackers at a time for 45 to 60 seconds on high, or until cheese is melted. Repeat with additional mixture. Makes enough to cover approximately 60 crackers.
-Marcia Engvall
From “Emmanuel Lutheran Church Cookbook 1918-2018” Elk River, Minnesota

Watermelon Pickles
-Mrs. Ruth Gurske
1 qt cider vinegar
3 1/2 lbs white sugar (7 cups)
2 Tbsp whole cloves
2 Tbsp whole black pepper
2 sticks cinnamon
1 (10 oz) jar maraschino cherries
A whole mace or a scant 1/2 Tbsp ground mace
Peel and cut melon into cubes. Soak overnight in 1/2 gallon of water and 1 1/2 Tbsp pure salt.. In the morning, drain well and boil in clear water until done and transparent but not soft through. Make syrup of sugar and vinegar. Add spices, cherries, and juice and melon to boiling syrup. Boil 45 minutes and can.
-Treasury of Treats- Holy Nativity Lutheran Church – about 1965

Shrimp Dip
-Mrs. Carol Youngberg
1 8 oz pkg cream cheese
1/3 cup mayonnaise
3 Tbsp chili sauce
2 tsp lemon juice
1/2 tsp onion juice
1/4 tsp Worcestershire sauce
Mix well & blend in 2 cups small shrimp.
-Holy Nativity Lutheran Church – about 1965

California Dip
-Mrs. Carol Youngberg
1 pt commercial sour cream
1 envelope Lipton’s onion soup mix
Blend thoroughly. Add milk as it thickens.
-Holy Nativity Lutheran Church – about 1965

The Famous Lipton California Dip
-Lipton Soup
In small bowl, blend 1 envelope Lipton Secrets Onion Soup Mix with 1 container (16 oz) sour cream; chill. Makes about 2 cups dip.
For a creamier dip, add more sour cream.
Try these delicious variations:
California Seafood Dip: Add 1 cup finely chopped cooked clams, crabmeat or shrimp, 1/4 cup chili sauce and 1 Tbsp horseradish.
California Bacon Dip: Add 1/3 cup crumbled cooked bacon or bacon bits.
California Blue Cheese Dip: Add 1/4 lb crumbled blue cheese and 1/4 cup finely chopped walnuts.

Chicken Wild Rice Soup

From Lunds-Byerly’s Roasted Wild Rice Package – Minnesota Cultivated

6 Tbsp butter
1 Tbsp minced onion
1/2 cup flour
3 cups low-sodium chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
2 cups shredded rotisserie chicken
3 Tbsp chopped slivered almonds
1/2 tsp salt
1 cup half and half
2 Tbsp dry sherry (optional)
fresh parsley or chives, snipped
Melt butter in saucepan, saute onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in wild rice, carrots, chicken, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley or chives.
Makes 7 cups

Easy Cooking Directions for Wild Rice
Place 1/2 cup uncooked Lunds & Byerlys premium grade wild rice and 4 cups cold water in large saucepan. Add 1 tsp salt (optional). Bring to a hard boil.

Reduce heat, cover tightly and boil gently for 30 minutes.
Shut off heat, let stand on burner for 25-35 minutes until the wild rice reaches desired texture. DRAIN EXCESS WATER.

Note: For firmer rice, shorten standing time. For softer rice, lengthen standing time.
Makes 2 cups of cooked rice.

For great recipes and more, visit http://www.lundsmarket.com or http://www.byerlys.com

 

Northland Sweets

Water-Gate Cake
1 pkg white cake mix
1 cup cooking oil
3 eggs
1 1/2 cup club soda
1/2 cup nuts, chopped fine
1 pkg instant pistachio pudding
Combine all ingredients and mix well. Pour into your favorite greased and floured cake pan. Bake at 350F for 45-50 minutes. Do not open oven door until the cake is done.
Topping:
2 pkgs Dream Whip
1 1/2 cup milk
1 pkg instant pistachio pudding mix
Combine Dream Whip and milk; whip until stiff. Beat in pudding mix. Frost cake and sprinkle with coconut and chopped nuts. If desired, you can decorate with well drained maraschino cherries.
-Jane Bettin
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Dump Cake
1 large can crushed pineapple
1 can cherry pie filling
1 large pkg yellow cake mix
1/2 cup chopped nuts
1 cup butter
Grease 9×13″ cake pan. Dump in undrained crushed pineapple and spread to fill corners. Then dump in cherry pie filling and even around. Dump in dry cake mix, sprinkling it to cover evenly. Scatter nuts over cake mix. Cut butter into patties and place on top. Don’t mix ingredients. Dumping does it. Bake in preheated 350F oven for 1 hour until nicely browned.
-Marla Spicer
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Fruit Cocktail Cake
2 cups flour
1 tsp salt
2 tsp soda
2 cups sugar
1 large can fruit cocktail, well drained
2 eggs
Topping:
1 cup brown sugar
1 cup nuts, chopped
Sift together flour, salt, soda and sugar. Add fruit cocktail and eggs. Beat 3 mins. Pour into greased 9×13″ pan. Top with brown sugar and nuts, mixed together. Bake at 350F for 45 minutes.
-Diane Lietzow
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Tomato Soup Cake
1/4 cup shortening
1 1/2 cup sugar
2 eggs
2 cups cake flour
1 tsp soda
1/4 tsp salt
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1 cup tomato soup
1 cup chopped nuts
Mix together shortening, sugar and eggs. Add flour and spices. Add tomato soup and nuts. Bake in layer pan or loaf pan. Bake at 350F for 25-30 minutes (depending on the depth of the pan).
-Mary Lou Monsrud
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Applesauce Cake
2 cups flour
1 cup sugar
2 eggs
1/2 cup oil
2 tsp cinnamon
2 tsp soda
1 tsp salt
1 can apple pie filling
1 cup raisins, cooked
1/2 cup walnuts
Bake at 350F until done. Frost with caramel frosting.
-Carol Olson
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Butterscotch Bars
2 eggs
1 cup sugar
3/4 cup margarine
2 1/2 cups graham cracker crumbs
1/2 cup nuts
2 cups miniature marshmallows
1 large pkg butterscotch chips
3 Tbsp peanut butter
Beat 2 eggs; add 1 cup sugar, 3/4 cup margarine and boil slowly for 2 mins. Cool. Add 2 1/2 cups graham cracker crumbs, 1/2 cup nuts, 2 cups minature marshmallows and press into 9×13″ greased pan. Melt 1 large pkg butterscotch chips and 3 Tbsp peanut butter. Spread over top.
-Karen Hanson
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Lemon Bars
Crust:
2 cups flour
1/2 cup butter
1/2 cup shortening
1/2 cup powdered sugar
Filling:
4 eggs, beaten – not too much
6 Tbsp Realemon lemon juice
2 cups sugar
4 Tbsp flour
1 tsp baking powder
Put crust together like pie crust. Pat into a 13×9″ cake pan and bake at 350F for 15 minutes. Mix filling ingredients together. Pour over crust and bake at 350F for 25 minutes more. Sprinkle with powdered sugar.
-Diane Cook
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Brownies
1 cup sugar
1/2 cup shortening
2 eggs
1/2 cup cocoa
1/2 cup milk
1 cup flour
1/2 tsp baking powder
1/2 tsp vanilla
Mix above ingredients. Bake in 9×13″ pan at 350F for 20 minutes.
Frosting:
1 1/2 cup sugar
6 Tbsp cocoa
6 Tbsp milk
6 Tbsp margarine
1 1/2 tsp vanilla
Boil 1 minute. Add vanilla; cool and beat until spreadable.
-Sharon Grindahl
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Raspberry Bars
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter
2 Tbsp milk
8 oz raspberry jam
1 egg
1 cup sugar
1 Tbsp melted butter
1 tsp vanilla
1 cup coconut
Sift flour, baking powder and salt together. Cut in 1/2 cup butter and add milk. You can use the mixer. Press mixture into a 9×13″ pan. Bake 8-10 minutes at 350F or until edges begin to brown slightly. Spread jam almost to edges. Beat egg. Add sugar gradually and melted butter and vanilla. Add coconut. Drop over jam and spread to cover. Bake in 350F oven until top is all delicately browned. Cut when cold.
-Jane Bettin
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

No Bake Dream Bars
12 double graham crackers
1/2 cup melted butter or margarine
1 cup sugar
1/2 cup milk
2 eggs, beaten
1 cup grated coconut
1 cup quartered maraschino cherries
1 cup chopped nuts
1 cup coarse graham cracker crumbs
Arrange whole crackers in bottom of 9×13″ pan (to cover entire bottom.) Combine butter, sugar, milk and eggs. Bring to a boil, stirring constantly. Remove from heat and add remaining ingredients. Pour this over crackers in pan. Press remaining crackers in place, covering entire top. Cool, then refrigerate until ready to serve. Cut. Makes 4 dozen bars.
-Sharon Koivu
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Zucchini Bars
3/4 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup coconut
3/4 cup dates, cut up
3/4 cup raisins
2 cups zucchini, peeled and shredded
Cream butter, sugar and eggs until light. Add remaining ingredients, mixing well. Bake in greased 10×15″ jelly roll pan, for 35 minutes at 350F.
-Mary Lou Monsrud
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Quick Rhubarb Dessert
5 cups raw rhubarb
1 cup sugar
1 small pkg strawberry jello
3 cups miniature marshmallows
1 large box white cake mix
Cut 5 cups raw rhubarb into bite size pieces and spread in a greased 9×13″ pan. Over the rhubarb sprinkle 1 cup sugar and 1 small pkg strawberry jello and 3 cups miniature marshmallows. Prepare 1 large pkg white cake mix, according to box directions and pour over rhubarb mixture. Bake 1 hour at 350F. Serve with whipped cream.
-Diane Lietzow
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Rhubarb Dessert
1 cup oatmeal
1 cup wheaties
1 cup brown sugar
1 tsp soda
3/4 cup shortening
2 cups flour
1 tsp vanilla
Salt
Mix as for pie crust; put 1/2 in 9×13″ pan and save 1/2 for the top.
Filling:
3 cups rhubarb
3/4 cup water
1 1/2 cup sugar
1/3 cup Minute tapioca
1 small can crushed pineapple, (13 1/2oz)
Cook until thick; pour over crumbs. Put rest of crumbs on top. Bake 20 minutes at 350F.
-Diane Cook
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Rhubarb Crunch
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
Mix and press 3/4 of this mixture into bottom of cake pan. Cover with 4 cups of cut up rhubarb. Mix:
1 cup water
2 Tbsp cornstarch
1 – 1 1/2 cup sugar
1 tsp vanilla
Cook until thick and pour over rhubarb. Sprinkle rest of oatmeal mixture over the top of this. Bake 45 minutes at 350F. Top with whipped cream or ice cream.
-Mary Bergland
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Easy Cheesecake
1 env unflavored gelatin
1/2 cup sugar
1 cup boiling water
2 8oz pkgs cream cheese, softened
1 tsp vanilla
9″ graham cracker crust
Mix gelatin and sugar in large bowl. Add boiling water until gelatin is dissolved. Beat in cream cheese and vanilla until smooth. Pour into crust. Chill for 2 hours. Top with desired fruit.
-Teri Petersen
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Three Way Party Torte
12 egg whites (1 5/8 cup)
2 tsp vanilla
1 1/2 tsp vinegar
3 cups sifted sugar
1 #2 can (2 1/2 c) drained, crushed pineapple
1 cup maraschino cherries, quartered
3 cup heavy cream, whipped
Bring egg whites to room temp. Add vanilla and vinegar and beat until mixture forms soft peaks. Add sifted sugar, 1 tsp at a time. Continue beating until very stiff and all sugar is dissolved. Spread into 3 9″ round cake pans. Use pans with a blade scraper or line with brown paper. Bake in 300F oven for 1 hour 15 minutes. Cool thoroughly in pans. Turn out. Add pineapple and cherries to whipped cream. Spread between layers and on top and sides; chill in fridge 12 hours or overnight. Garnish with whole maraschino cherries on the stem and cherry flowers. (Make 5 lengthwise cuts not completely through the cherry and spread like a petal).
-Sharon Koivu
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Pudding Cake
1st layer: Combine:
1 1/2 cup flour
1 stick melted butter or margarine
1 cup crushed pecans or walnuts
Pat in 9×13″ pan. Bake at 400F until light brown and then cool.
2nd layer:
1 large pkg cream cheese
1 cup Cool Whip
1 cup powdered sugar
Spread over for 2nd layer.
3rd layer:
1 large or 2 small pkg chocolate instant pudding
2 cups cold milk
Spread over for 3rd layer.
4th layer:
1 large or 2 small pkg vanilla instant pudding
2 cups cold milk
Spread over for 4th layer.
Top with layer of Cool Whip, mixed with 2 Tbsp cocoa.
-Carol Olson
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Cheese Dessert Cookies
2 pkgs 8oz size cream cheese
1 cup sugar
2 eggs
1 tsp vanilla
Beat until creamy. Put a vanilla wafer in each midget paper cup. Put spoonful of cheese mixture in each cup. Bake at 375F for 10-12 mins. Cool on rack. Top with spoon of cherry pie filling. Makes 3-4 dozen.
-Shelby Baehr
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Lime Dessert
2 pkgs lemon pudding, prepared
2 pkg lime Jello
1 cup water
1 cup half ‘n half
Prepare pudding as directed on pkg. Add lime Jello to hot pudding. Add water and half and half. Line 9×13″ pan with a graham cracker crust. Pour in mixture and let set. Serve with whipped cream.
-Carol Olson
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Ice Box Cake
1/2 lb marshmallows
1/2 cup milk
1/2 pint whipping cream
18-20 graham crackers
1/2 cup butter, melted
1 can blueberry or cherry pie filling
Melt marshmallows and milk over low heat; cool. Whip cream and fold into marshmallow mixture. Roll out graham crackers; mix with butter and press into 9×13″ pan. Save some crumbs for top. Put the marshmallow-cream mixture on crumbs in pan; spread evenly. Put blueberries or cherries on top of marshmallow-cream mixture. Sprinkle with rest of crumbs. Set in refrigerator until ready to serve.
-Jane Bettin
The Food Basket – Roseau Jaycee Women – Roseau, Minnesota

Oatmeal Craisins Dried Cranberries White Chocolate Chunk Cookies
-Oceanspray
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 5oz pkg craisins, dried cranberries (about 1 cup)
2/3 cup white chocolate chunks or chips
Preheat oven to 375F. Using an electric mixer, beat butter or margarine and sugar together in a medium bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2 1/2 dozen cookies.

Peanut Butter Brownie Pie
-HyVee brand
1 box (18.3oz) chewy fudge deluxe brownie mix
1/2 cup peanut butter baking chips
2 large eggs
1/4 cup water
2/3 cup vegetable oil
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
1 container (8oz) frozen whipped topping, thawed
1/4 cup mini sweet chocolate chips
1. Preheat oven to 350F. Grease bottom only of 9″ deep dish glass pie plate. Set aside.
2. Prepare brownie mix according to package directions with peanut butter chips, egg, water and oil. Pour into prepared pan.
3. Bake 35-40 minutes or until center is set. Cool slightly, then refrigerate at least 1 hour or until completely cooled.
4. In medium bowl, combine cream cheese powdered sugar and peanut butter, beating until smooth. Fold in whipped topping and spread over cooled brownie. Top with chocolate chips. Refrigerate at least 30 minutes before serving. Store covered in refrigerator.

Avocado Recipes

From the Costco Avocado products

Avocado White Bean Chili
Serves 4
Ingredients:
1 ripe fresh avocado, pitted, peeled and cubed
2 Tbsp olive oil
1 medium onion, diced
1 rib celery, diced
1 to 2 jalapeno peppers, seeded, finely diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
2 (15 oz cans) cannellini beans, drained
3 cups reduced sodium or regular chicken broth
1/2 tsp dried oregano
2 cups shredded cooked chicken
1/4 cup chopped fresh cilantro
Instructions:
Heat oil in a large saucepan or dutch oven over medium heat. Add onion, celery and peppers. Cook, stirring occasionally, until onion is translucent, about 7 minutes. Stir in garlic, cumin, coriander and salt; cook 2 minutes. Stir in 1 can of the beans. Mash with a potato masher or fork until beans are almost completely mashed. Stir in broth, oregano, chicken and remaining can of beans. Bring to a boil. Reduce heat to a simmer; cover for 20 minutes. To serve: stir half of the avocado and cilantro into the chili. Serve in bowls; top with remaining avocado and cilantro.

Avocado Bacon and Cheddar Macaroni & Cheese
Serves 4.
Ingredients
1 tsp salt plus more for cooking pasta
1 lb fusilli (cooked) pasta
3/4 lb low sodium bacon
3 cups half & half
2 cups firmly packed low fat shredded sharp cheddar cheese
1/4 tsp finely ground black pepper
1 ripe fresh avocado , seeded peeled and diced
1 large fresh tomato, finely diced
1/2 cup thinly sliced green onions, white and green parts optional
Instructions:
Bring a large (6 to 8 quart) pot of water to a boil. Salt generously. Stir in pasta and cook, according to package directions. Drain and return to the empty pot. Meanwhile, place a large (12-14 inch) saute pan over high heat for several minutes. When hot, add bacon and saute until browned and crispy, about 5 minutes. Remove pan from heat and using a slotted spoon or spatula, remove bacon from pan and drain on paper towels. Let bacon cool then finely dice. Pour off fat from pan (into a heat proof container) and return pan to medium-high heat. Add heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower heat to medium and continue to simmer until the cream is slightly reduced, about 3 minutes. Pour the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer 1 minute to thicken the sauce and allow pasta to absorb the flavors, stirring now and then. Add cheddar cheese and bacon. Stir well and cook over medium high heat, stirring now and then, until the cheese is melted and the mixture is thickened, about 3 minutes. Season with salt and pepper. Gently stir in the avocado and tomatoes.

Couscous with celery, pistachios and lemon etal

Couscous with celery, pistachios and lemon

Serves 8
1/4 tsp cinnamon
1 tsp coriander
2 tsp ground cumin
2 tsp minced fresh ginger
1 1/2 cups couscous
2 oranges, peeled and cut into segments
3 Tbsp chopped parsley
1 Tbsp chopped green onion
1 1/2 Tbsp lemon juice
1 cup chopped pistachios
3/4 cup diced celery
2 Tbsp vegetable oil
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
1. Continue cinnamon, coriander, cumin, ginger and couscous in medium bowl.; add hot water to cover by 1/2 inch. Cover bowl with plastic wrap and let stand 30 minutes.
2. Fluff couscous with fork; add remaining ingredients. Toss with fork to mix well.
Dole.com

Mango Chipotle Dressing
1/4 cup olive oil
1/4 cup finely chopped fresh mango OR Dole frozen mango chunks
1/4 cup grated Parmesan cheese
3 Tbsp light mayonnaise
1 – 2 Tbsp lime juice
2 – 3 tsp mince chipotle peppers in adobe sauce
1 tsp minced garlic
Salt & ground black pepper to taste
Whisk together all ingredients until blended. Toss with DOLE Italian Blend to coat, as desired. Refrigerate any remaining dressing. Prep 10 minutes. Makes about 1 cup.
Dole.com

 

 

Classic Spaghetti Meat Sauce

Hands on time: 20 minutes – total time: 20 minutes – Makes 8 servings.
1 pkg whole grain spaghetti
1 Tbsp olive oil
2 carrots, chopped
1 onion, chopped
1 lb ground beef, turkey or sausage
2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
2 (15oz) cans tomato sauce or 1 (28oz) can crushed tomatoes
1. Cook pasta according to package directions; drain.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add carrots and onion. Cook and stir 5 minutes until tender. Add ground beef. Cook and stir until beef is brown and fully cooked. Add seasonings and sauce. Heat 1-2 minutes until heated through.
3. Serve pasta.
Make it your own:
* For a more traditional Bolognese meat sauce, add 1/2 cup milk
* Make just the sauce and freeze for later.
* Serve with shredded or grated Parmesan.
-Market Pantry Recipe – Target Brand

Italian seasoning mis

• 2 tablespoons dried onion flakes
• 1 teaspoon salt
• 2 tablespoons dried parsley
• 1/4 teaspoon crushed dried thyme
• 1/4 teaspoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon crushed bay leaf
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried basil

Mix all ingredients together and store in airtight container. Makes about 1/4 cup.
http://www.food.com/recipe/italian-seasoning-mix-16841

* blogger note: some additional herbs you can also add 2 Tbsp dried marjoram, 2 Tbsp dried savory, 2 Tbsp dried rosemary, 1/8 tsp ground black pepper and 1/8 tsp red pepper flakes. Just think of the herbs you like to add to your sauces and add to this shelf ready busy evening short cut for cooking. Remember to add proportionally. Another secret is to add a pinch or two of salt to pull out the bitterness of the canned tomato.

Pampered Chef – Favorites

APPETIZERS

Cool Veggie Pizza (13″ baking stone)
1 pkg (8oz) refrigerated crescent roll dough
2 pkg (8 oz each) cream cheese, softened
2 tsp mayonnaise
1 Tbsp all purpose dill mix or dillweed
Salt & ground black pepper to taste
Preheat oven to 350F. Spread crescent roll dough into a 12″ circle on 13″ baking stone with dough and pizza roller. Pinch seams together to seal. Bake 10-12 minutes or until lightly browned. Remove from oven. Cool completely. Combine remaining ingredients in batter bowl. Spread cream cheese mixture on top of cooled crust.
Toppings (all finely chopped):
zucchini
tomatoes, seeded
green onions
green peppers
mushrooms
cucumbers, seeded
Sprinkle a layer of each vegetable desired over cheese layer. Refrigerate before serving. To serve, cut pizza into wedges or squares. Can be made one day ahead of time. Yield 8-10 servings.

Tomato Bacon Squares (9×13″ stoneware baker)
8 slices bacon, crisply cooked
1 medium tomato, seeded
1/2 small onion, chopped
3/4 cup Swiss cheese, grated
1/2 cup mayonnaise
1 tsp basil
1 pkg (10 oz) refrigerated flaky biscuits
Preheat oven to 375F. Coarsely chop bacon, tomato and onion. Grate cheese. Mix all ingredients except biscuits; set aside. Separate each biscuit into 2 thinner halves. Press biscuit halves into the bottom of a 9×13″ stoneware baker. Push biscuits together to cover bottom completely. Spread bacon mixture over top. Bake 25-30 minutes or until puffed and brown. Cut into 24 squares. Yield 24 appetizers.

Toasty Sandwich Tarts
Method:
Preheat oven to 350F. Use one slice of soft white or wheat bread for each tart. Place about 1 tsp of filling in center of each slice of bread. Fold bread over in center. Use 3″ cut n seal to seal and cut bread. Brush top lightly with melted butter or margarine. Bake 12 minutes or until lightly browned. Serve immediately.
Fillings
Zesty Beef Filling for Tarts
1/2 cup finely chopped cooked beef
1 pkg (3oz) cream cheese, softened
1 Tbsp horseradish
1 Tbsp chopped green onions
Pesto Pepperoni Filling for Tarts
1/4 cup fresh pesto sauce
2 Tbsp chopped pepperoni
2 Tbsp shredded mozzarella cheese
melted butter
1 loaf soft white or wheat bread
Yield 24 appetizers.

Fiesta Platter (Deep Dish Baker)
Guacamole
2 avocados, chopped
1 small onion, chopped
1 Tbsp lemon juice
1/4 tsp salt
1 garlic clove, pressed
Seasoned Refried Beans
1 medium onion, chopped
1 garlic clove, pressed
1 Tbsp oil
2 tsp chili powder
1 tsp cumin
2 cans (16 oz each) refried beans
Layers
1 1/2 cups shredded hot pepper cheese
1 cup sour cream
1 cup shredded lettuce
1 medium chopped tomato
1/4 cup sliced, pitted ripe olives
For guacamole, coarsely chop avocados and onion. Juice lemon. Press garlic. Combine all guacamole ingredients; set aside.
For refried beans, coarsely chop onion. Press garlic. Combine onion, garlic, oil, chili powder and cumin in deep dish baker. Cover with waxed paper. Microwave on high 3-5 minutes, until onion is tender, stirring halfway through cook time. Stir in refried beans. Microwave 4-6 minutes, until thoroughly heated, stirring halfway through cook time.
Sprinkle cheese over bean mixture. Microwave 3-5 minutes until cheese is melted. Spoon guacamole over cheese. Top with sour cream, lettuce, tomatoes and olives. Serve with tortilla chips.
Yield: 10-12 servings.
Oven variation: Preheat oven to 400F. Saute onion and seasonings in 10″ frying pan. Stir in beans and heat through. Spread been mixture in deep dish baking pan and top with cheese. Bake in oven until cheese is melted and bubbly, 15-20 minutes. Proceed as above.

BRUNCH

Pull Apart Pizza (13″ baking stone)
1 pkg (10 oz) refrigerated flaky biscuits
1 Tbsp olive oil
1/2 green pepper, chopped
1/2 red pepper, chopped
1 small onion, chopped
1 tsp Italian seasoning
1/4 tsp garlic salt
1/2 cup shredded mozzarella cheese
Preheat oven to 400F. Separate dough into 10 biscuits. Place 2 biscuits in the center of 13″ baking stone. Arrange remaining biscuits around center biscuits, with edges touching. Press out to a 10″ circle. Brush with olive oil. Coarsely chop peppers and onion. Top crust with vegetables. Sprinkle with seasonings; top with cheese. Bake 12-15 minutes or until golden brown. Yield: 4- servings.

Italian Seasoning I (This is the recipe that I like to use)
Recipe by Suzanne
“Excellent seasoning for all recipes that call for italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store bought dried herbs – of course, the ones you grow and dry yourself are better!”
Ingredients
Original recipe makes 10 tablespoons
2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp dried rosemary
2 Tbsp dried marjoram
2 Tbsp dried cilantro
2 Tbsp dried thyme
2 Tbsp dried savory
2 Tbsp red pepper flakes

Directions

1. In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.

http://allrecipes.com/Recipe/Italian-Seasoning-I/

Broccoli Ham Ring (13″ baking stone)
1/2 cup (4oz) ham, chopped
1/4 lb fresh broccoli, chopped
1/4 cup onion, chopped
1/2 cup fresh parsley, snipped
1 1/2 cups (6oz) grated Swiss cheese
2 Tbsp Dijon style mustard
1 tsp lemon juice
2 pkg (8oz ea) refrigerated crescent roll dough
Preheat oven to 350F. Coarsely chop ham, broccoli and onion. Finely snip parsley. Combine all ingredients except crescent roll dough in bowl; set aside. Arrange crescent triangles in a circle on 13″ baking stone with bases overlapping in center and points to the outside. There should be a 3″ diameter circle in center. Spread filling over base. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered. Bake 25-30 minutes or until golden brown. Yield 8 servings.

Apple Bundles (Deep Dish Baker)
2 large apples
1 pkg (8oz) refrigerated crescent roll dough
1 medium orange, zested and juiced
2 Tbsp butter or margarine, melted
1/2 cup sugar
1 tsp cinnamon
Preheat oven to 375F. Prepare apple slices by coring and paring. Cut thin slices in half. Unroll dough; separate into 8 triangles. Cut each in half to make 16 triangle strips. Place 3-4 apple slices at the wide end of each strip and roll up. Arrange bundles in deep dish baker. Zest 1 tsp orange rind, set aside. Juice orange. Pour into deep dish baker, but not over bundles. Drizzle bundles with butter. Mix zest, sugar and cinnamon; spoon over bundles. Bake 25-30 minutes or until golden brown. Serve warm either plain, with whipped cream or ice cream. Yield 6-8 servings.

Zucchini Bake (9×13 baker)
Crust
2 pkgs (8 oz ea) refrigerated crescent roll dough
Filling
8 cups zucchini, sliced
2 cups onion, chopped
1/2 cup fresh parsley, snipped
2 garlic cloves, pressed
1/4 cup butter or margarine
3/4 tsp ground black pepper
1 tsp basil
1/2 tsp oregano
4 eggs, beaten
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
3/4 tsp salt
Preheat oven to 375F. Spread dough into and up sides of 9×13″ baker. Pinch all seams to seal. Set aside. Slice zucchini with grater/slicer. Chop onion using food chopper. Finely snip parsley with cutters; press garlic with press. Melt butter in stir fry skillet. Saute next seven ingredients until zucchini is tender. Combine eggs, both cheese and salt in batter bowl. Gently toss zucchini with egg mixture. Pour into crust and bake 35-40 minutes or until center is set. Yield 10-12 servings.

DESSERT

Banana Split Brownie Pizza (15″ baking stone)
1 pkg (approximately 19.5 oz) brownie mix
2 pkg (8 oz each) cream cheese, softened
2/3 cup sugar
1 can (8oz) crushed pineapple, drained
bananas, sliced
strawberries, sliced
1/2 cup nuts, chopped
1 oz semi-sweet chocolate
1 Tbsp butter or margarine
Preheat oven to 375F. Prepare brownie mix according to package directions in bowl. Place parchment paper on 15″ baking stone. Pour brownie mixture on paper and spread into 14″ circle. (Do not bake without parchment paper or batter will run off stone while baking.) Bake 15-20 minutes or until set. Cool completely. Mix cream cheese and sugar until smooth. Spread over brownie “crust”. Slice banana and strawberries with egg slicer. Chop nuts units food chopper. Arrange fruits and nuts on top of cream cheese mixture. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza using v-shaped cutter. Chill. Cut into wedges with a pizza cutter to serve. Yield 16 servings.

Cremesicle Ice (ice shaver needed)
1 can (6oz) frozen orange juice concentrate, thawed
2 cups half and half
1/2 cup water
1/3 cup sugar
1 Tbsp vanilla
Place juice concentrate, half and half, sugar and vanilla in bowl. Mix with 10″ wire whisk until sugar is dissolved. Divide the mixture evenly among 3 tubs. Freeze until firm. Remove from tubs and shave in shaver. Serve with a spoon. Yield 6 servings.

Dessert Pizza (13″ baking stone)
1 pkg (18 oz) refrigerated sugar cookie dough
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
Assorted fresh fruits: (select at least three)
Apple, sliced
Strawberries, sliced
Banana, sliced
Kiwi, sliced
Blueberries
Preheat oven to 350F. Remove 1 cup of cookie dough and reserve for another use. Press remaining sugar cookie dough into a 12″ circle on 13″ baking stone using a roller. Bake 10-15 minutes or until golden brown. Remove from oven and cool for 10 minutes. Loosen cookie from stone by sliding a knife between cookie base and stone. Cool completely. Combine cream cheese and sugar in batter bowl. Spread mixture over cooled crust.
To prepare fruit for topping: peel, core and slice apple. Cut apple slices in half with paring knife. Slice strawberries and banana with egg slicer. Crinkle cut kiwi into slices using garnisher. Arrange fruit on cream cheese mixture. Chill. Cut into wedges or squares with pizza cutter. Serve wtih mini-serving spatula. Yield 10-12 servings.

Mom’s Apple Crisp
4-6 large Granny Smith apples
8 graham cracker squares (2 1/2″ each)
1/4 cup packed brown sugar
1/2 cup rolled oats
1/2 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter or margarine, melted
Peel, core and slice apples. Prepare enough apples to fill the deep dish baker 3/4 full. Finely chop graham crackers with food chopper. Combine crumbs, sugar, oats, flour and spices. Add butter; mix well. Spoon mixture over apple slices. Microwave on HIGH 12-15 minutes or until apples are tender; turning dish after 6 minutes. Cool slightly. Serve with whipped cream or ice cream. Yield 6-8 servings.
Oven variation: Preheat oven to 350F. Assemble Apple Crisp. Bake 30-35 minutes or until apples are tender.

ON THE LIGHT SIDE
No Bake Lemon Cheesecake (springform pan)
1 cup (approximately 12) graham cracker squares, chopped
2 Tbsp fat free margarine*
1/2 cup boiling water
1 pkg (3oz) lemon gelatin
1 pkg (3oz) light cream cheese, softened
1 lemon
2 cups (16 oz) fat free sour cream
1 container (8oz) light frozen whipped topping, thawed
Strawberries for garnish
Coarsely chop graham crackers. Combine with margarine in bowl. Press crumb mixture into bottom of springform pan. Mix boiling water and gelatin dessert powder until gelatin is dissolved. Cut cream cheese into small cubes. Add to hot gelatin. Whisk until dissolved. Zest 1 tsp lemon rind. Set aside.
Juice lemon to get approximately 3 Tbsp of juice. Combine lemon mixture, lemon zest, lemon juice and sour cream with 10″ whisk in bowl. Fold in whipped topping. Pour over crust. Chill until set, approximately 30 minutes. Slice strawberries with egg slicer. Arrange on top of cheesecake.
*Vegetable oil spread is a reduced calorie margarine.
Yield 12 servings, approximately 136 calories and 4 grams of pat per serving

Grasshopper Torte (springform pan)
1 cup (approximately 12) chocolate graham cracker squares, crushed
1 Tbsp fat free margarine
1 jar (7.5 oz) marshmallow creme
1 Tbsp 2% fat milk
3 cups frozen nonfat vanilla yogurt, partially thawed
1 pkg (8oz) light frozen whipped topping, thawed
1/2 tsp peppermint extract
8 drops green food coloring
Coarsely chop graham crackers. Reserve 1 Tbsp crumbs; combine remaining crumbs and margarine. Press into bottom of springform pan. Whisk together marshmallow cream and milk in bowl with 10″ whisk. Whisk in frozen yogurt until well blended. Fold in whipped topping, extract and food coloring. Pour over crust. Sprinkle with reserved crumbs. Cover and freeze until firm; 8 hours or overnight.
Yield 12 servings, approximately 175 calories and 3 grams of fat per serving.

Garden Fresh Appetizers
1 medium cucumber, sliced
2 1″ pieces green pepper, chopped
1 medium carrot, chopped
1 small garlic clove, pressed
1 green onion, thinly sliced
1 pkg (3oz) fat free cream cheese, softened
1 Tbsp skim milk
Dash hot pepper sauce
Dill sprigs, optional
Use lemon zester to score vertical strips off cucumber. Slice cucumber into 1/4 ” slices. Set aside. Finely chop green pepper and carrot with a chopper. Press garlic clove. Mix green pepper, carrot, garlic, onion, cheese, milk and hot pepper sauce until well blended. Using small stainless scoop, spoon mixture onto cucumber slices. Garnish with dill sprigs.
Yield: 10 appetizers, approximately 11 calories and less than 1 gram of fat per appetizer

Light Crab Spread
Bread
1 pkg (10 oz) refrigerated French bread dough
Spread
1/4 cup onion, finely chopped
1 garlic clove, pressed
1 pkg (8oz) light cream cheese, softened
1 Tbsp skim milk
1 medium tomato, seeded and chopped
1/2 small green pepper, chopped
3/4 cup fresh parsley, divided
1 tsp lemon juice
1/8 tsp salt
4 oz imitation crab meat, flaked
Fresh vegetables, optional
Preheat oven to 375F. Spray Valtrompia Bread Tube with vegetable oil spray. Place bread dough in tube and bake 50 minutes. Let cool before thinly slicing with serrated bread knife.
Finely chop onion with food chopper. Press garlic. Combine onions, garlic, cream cheese, and mix until well blended. Spread in mini baker. Coarsely chop tomato and green pepper with food chopper. Finely snip parsley. Combine tomato, green pepper, two tablespoons parsley, lemon juice and salt. Spoon on top of cheese mixture. Top with imitation crab meat. Sprinkle with remaining parsley. Chill. Serve with Valtrompia bread slices or fresh vegetables.
Yield 10-15 appetizer servings, approximately 110 calories and 3 grams of fat per serving.

From their recipe collections specials
Asian Style Wontons – a flavorful chicken mixture fills crispy wonton cups for an easy appetizer with flair
24 square wonton wrappers
1 can (5 oz) chunk white chicken, drained and flaked
1/2 cup fat free mayonnaise
1 1/2 tsp Asian seasoning mix
1 1″ piece peeled fresh gingerroot, pressed
1 can (8oz) sliced water chestnuts, drained and chopped
1/4 cup grated carrot
1/4 cup finely diced red bell pepper
1 Tbsp snipped fresh cilantro or parsley
Additional cilantro or pastry
1. Preheat oven to 350F. Press one wonton wrapper into each cup of mini muffin pan. Lightly spray wontons with vegetable oil. Bake 8-10 minutes or until edges are light golden brown, remove from oven. Remove wonton cups from pan to cooling rack; cool completely.
2. In bowl combine chicken, mayonnaise, seasoning mix and gingerroot pressed with garlic press; mix well. Chop water chestnuts using a food chopper. Grate carrot. Finely dice bell pepper. Snip cilantro. Add water chestnuts, carrot, bell pepper and cilantro to bowl; mix well.
3. Using a small scoop, fill each wonton cup with chicken mixture. Garnish with additional cilantro leaves, if desired.
Yield 24 appetizers.
Cook’s Tips:
To press gingerroot in the garlic press, simply place a 1/2″ piece of the peeled gingerroot in the hopper of the ginger press. Squeeze to release the delicate yellow flesh and juice.
If desired, 2 Tbsp chopped peanuts can be used to garnish the filled wonton cups instead of cilantro or parsley.
–Season’s Best – Spring/Summer 2004

Tomato Bruschetta
3 medium ripe tomatoes, peeled & chopped
1 small onion
2 Tbsp chopped fresh basil or 2 tsp dried basil
1 clove garlic, pressed
1/4 tsp salt
1/4 tsp ground black pepper
3 French baguettes
2 Tbsp olive oil
Peel tomatoes with 3″ paring knife. Cut tomatoes in half squeeze out seeds. Chop tomatoes and onion. Add basil to tomato mixture. Press garlic. Add garlic and seasonings to tomato mixture. Stir until combined. Preheat oven to 400F. Slice bread into 1/3 ” thick pieces; place on 13″ baking stone. Lightly brush surface of bread with olive oil. Bake 10 minutes or until lightly browned. Remove bread from oven and scoop tomato mixture on top of toast. Serve warm.
-Pampered Chef – garlic press packaging

Mini Reuben Pizzas
These little pizzas, modeled after popular Reuben sandwiches, make fun appetizers for casual gatherings.
4 oz thinly sliced deli corned beef, chopped (about 1 cup)
3/4 cup (3 oz) shredded Swiss cheese
1/4 cup light Thousand Island salad dressing
1 garlic clove, pressed
4 flat pita bread rounds (without pockets)
1 can (8oz) sauerkraut, drained and squeezed dry
1 Tbsp snipped fresh parsley
1. Preheat oven to 425F. Chop corned beef using food chopper. Grate cheese using cheese grater. Toss corned beef and cheese in bowl; set aside.
2. In small bowl, combine salad dressing and garlic pressed with garlic press; mix well using a scraper. Place pita rounds on rectangular stone. Spread dressing mixture evenly over pita rounds using a small spreader.
3. Drain sauerkraut in small colander, squeeze dry and arrange evenly over pita rounds. Sprinkle corned beef mixture over sauerkraut. Bake 10-12 minutes or until cheese is melted and edges are lightly browned. Snip parsley using kitchen shears; sprinkle over pizzas. Cut pizzas into quarters using pizza cutter; serve warm. Yield 8 servings.
Cook’s Tip: For pizzas with tender crusts, be sure to choose pita bread rounds without pockets for this recipe.
–Season’s Best – Spring/Summer 2004

Mediterranean Dip Duo
Salsa
1/2 medium cucumber, seeded and coarsely chopped
1/2 cup chopped red onion
1 plum tomato, seeded and diced
1 can (3.25oz) pitted ripe olives, drained
2 Tbsp olive or vegetable oil
1 garlic clove, pressed
1 tsp Italian seasoning
1 pkg (4oz) crumbled feta cheese
Hummus Dip
1 container (8oz) sour cream
1 container (7-8 oz) original hummus spread
Baked Pita Chips (below)
1. For salsa, remove seeds from cucumber. Coarsely chop cucumber and red onion using the food chopper. Slice tomato in half crosswise, remove seeds using a corer and dice. Slice olives using an egg slicer. Place cucumber, onion, tomato and olives in bowl. Stir in oil, garlic pressed with garlic press and seasoning mix. Gently stir in feta cheese.
2. For hummus dip, whisk sour cream and hummus spread in small bowl using whisk.
3. To serve, spoon salsa and dip into serving bowls. Serve with baked pita chips, if desired.
Yield 12 servings.

Baked Pita Chips
6 whole pita pocket bread rounds
1. Preheat oven to 400F. Split each pita pocket in half horizontally; cut each round into eight wedges using pizza cutter. Arrange half of the pita wedges in a single layer on large round stone.
2. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely on cooling rack. Repeat with remaining pita wedges.
Yield 96 pita chips (12 servings).
–Season’s Best – Spring/Summer 2004

Canape French Bread
This shaped cocktail bread can be used for a wide variety of appetizers
1 pkg (11 oz) refrigerated French bread dough
1. Preheat oven to 375F. Lightly spray inside of scalloped bread tube and lids with nonstick cooking spray. Place lide on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Remove from oven; cool 10 minutes.
2. Remove bread from tube to cooling rack; cool completely. Cut bread into 1/4 ” thick slices with serrated bread knife.
Yield 24 slices (1 loaf)
Cook’s Tip: To toast bread slices, preheat oven to 350F. Arrange slices in single layer on flat baking stone. Bake 10-12 minutes or until light golden brown. Cool completely.
–Season’s Best – Spring/Summer 2004

Zesty Crab Nachos
A spicy crab topping is a welcome variation for this casual party pleaser. Guests can serve themselves.
1 pkg (8oz) imitation crabmeat, coarsely chopped
1/4 cup thinly sliced green onions with tops
2 Tbsp snipped fresh cilantro
1 lime
1 cup (4oz) shredded Mexican cheese blend
1 tsp chili powder
1 tsp ground cumin
1/2 tsp red pepper flakes
1 avocado, peeled, seeded and diced
1/2 pkg (13.5 oz) round tortilla chips (about 8 cups)
Sour cream (optional)
1. Preheat oven to 375F. Coarsely chop crabmeat with food chopper. Thinly slice green onions. Snip cilantro using kitchen shears. Zest lime to measure 1 tsp zest. Juice lime using juicer to measure 1 Tbsp lime juice; set juice aside. In bowl, combine crabmeat, green onions, cilantro, lime zest, cheese, chili powder, cumin and red pepper flakes. Mix well.
Cook Tips: The crab mixture can be made several hours in advance. Cover and refrigerate until ready to use. Chopped, cooked shrimp can be substituted for crabmeat, if desired.
–Season’s Best – Spring/Summer 2004

Thai Vegetable Pizza
Traditional Thai ingredients are used to top a cooled pizza crust for an appetizer that bursts with flavor and color.
1 pkg (10 oz) thin pre-baked pizza crust
2 garlic cloves, pressed
1/3 cup creamy peanut butter
2 Tbsp reduced sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp honey
1 tsp finely chopped, peeled fresh gingerroot
1/2 cup diced red bell pepper
2 green onions with tops, thinly sliced
1 large carrot, peeled and cut into julienne strips (1/2 cup)
1 cup fresh sprouts
Snipped fresh cilantro and chopped peanuts (optional)
1. Preheat oven to 425F. Place pizza crust on large round stone. Press garlic onto crust; spread evenly over crust using a large spreader. Bake 8-10 minutes or until crisp. Remove from oven to cooling rack; cool completely.
2. In small bowl, combine peanut butter, soy sauce, vinegar and honey. Finely chop gingerroot using food chopper, add to peanut butter mixture and whisk using steel whisk.
3. Dice bell pepper and thinly slice green onions. Cut carrot into julienne strips using a peeler, cut strips into 1″ pieces. Spread peanut butter mixture over crust. Sprinkle bean sprouts, bell pepper, green onions and carrot. Sprinkle with cilantro and chopped peanuts, if desired. Cut into wedges using a pizza cutter; serve immediately. Yield 16 servings.
Cook’s Tip: For a heartier pizza, top pizza with 1 cup chopped cooked chicken.
–Season’s Best – Spring/Summer 2004

Layered Sun Dried Tomato Dip
Gourmet ingredients such as sun-dried tomatoes and basil pesto make this warm dip suitable for an elegant holiday event.
1 pkg (8oz) 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 oz) grated fresh Parmesan cheese
1 container (8oz) sour cream
1 garlic clove, pressed
2 tsp Italian seasoning
1/4 cup pitted ripe olives, sliced
1 Tbsp finely chopped fresh basil leaves
Additional chopped sun-drained tomatoes (optional)
Toasted Canape French bread slices (see above)
1. Preheat oven to 350F. In bowl, combine half of the cream cheese and pesto; mix well using scraper. Spread over bottom of an oval baker.
2. Blot excess oil from tomatoes using paper towel. Dice tomatoes using a utility knife. Grate Parmesan cheese. In clean batter bowl, combine remaining cream cheese, tomatoes, Parmesan cheese, sour cream, pressed garlic 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 an egg slicer. Finely chop basil with a pizza cutter. Sprinkle olives and basil over dip. Garnish with additional chopped sun-dried tomatoes, if desired. Serve with toasted Canape French bread slices, if desired.
Yield 16 servings.
Cook’s Tips: 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.
–Season’s Best – Spring/Summer 2004

Garden Ranch Pizza
After one taste of this pizza, featuring fresh vegetables and a creamy ranch sauce, you just might consider it your favorite.
2 pkgs (10 oz each) refrigerated pizza crust
1/2 cup mayonnaise
1/2 pkg (1 oz) ranch seasoning and salad dressing mix (2 Tbsp)
1 garlic clove, pressed
2 cups (8oz) shredded mozzarella cheese, divided
1 cup coarsely chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot, sliced
1/2 cup pitted ripe olives, sliced
1/4 cup (1 oz) grated fresh Parmesan cheese
1. Preheat oven to 425F. Unroll both packages of pizza dough and arrange side by side on large baking stone, shaping into a circle. Using lightly floured roller, roll dough to edge of baking stone, pressing seams to seal.
2. In bowl, combine mayonnaise, seasoning mix and pressed garlic; mix well using steel whisk. Spread mixture evenly over crust to within 1/2 ” of the edge. Top with half of the mozzarella cheese.
3. Coarsely chop broccoli using a food chopper. Dice bell pepper using a utility knife. Crinkle cut carrot. Slice olives using egg slicer. Sprinkle broccoli, bell pepper, carrot and olives over pizza; top with remaining mozzarella cheese. Grate Parmesan cheese over pizza.
4. Bake 18-22 minutes or until edges are golden brown. Remove from oven; let stand 10 minutes. Cut into wedges using a pizza cutter; serve using a mini spatula.
Yield 16 servings.
–Season’s Best – Spring/Summer 2004

Zucchini Tapas Omelet
Tapas were made popular in Spain as appetizers that fill the gap between work and a late dinner.
1 medium zucchini, thinly sliced
1 small onion, chopped
8 eggs
3/4 cup (3oz) grated fresh Parmesan cheese, divided
1 small garlic clove, pressed
1/2 tsp dried oregano leaves
1/8 – 1/4 tsp red pepper flakes
1/4 tsp salt
2 plum tomatoes, seeded and diced
1. Using a mandolin fitted with a thin slicing blade, slice zucchini. Chop onion using a food chopper. Whisk eggs in bowl using a steel whisk. Grate Parmesan cheese. Add 1/2 cup of cheese and pressed garlic; mix well.
–Season’s Best – Spring/Summer 2004

Spinach & Crab Appetizer Squares
Crabmeat, fresh spinach and diced tomatoes top a flaky crust for a winning appetizer.
2 pkgs (8oz each) refrigerated crescent rolls
1 lemon
1 pkg (8oz) imitation crab meat, coarsely chopped, divided
1 pkg (8oz) cream cheese, softened
2 Tbsp mayonnaise
1 garlic clove, pressed
2 cups packed baby spinach leaves, thinly sliced
2 plum tomatoes, diced
1 tsp dill weed
1. Preheat oven to 375F. Unroll one package of crescent dough across one end of stoneware pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Roll dough to seal seams and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven to cooling rack; cool completely.
2. Zest lemon. Juice the lemon to measure 1 Tbsp juice. Coarsely chop crab meat. Combine cream cheese, mayonnaise, 1 tsp lemon zest, juice and pressed garlic; whisk until smooth. Add half of the crab meat; mix well. Spread crab meat mixture evenly over crust using large spreader.
3. Thinly slice spinach and dice tomatoes, sprinkle over crab meat mixture. Top with remaining crabmeat. Sprinkle with dill and remaining lemon zest, if desired. Cut into squares with knife; serve using a mini spatula.
Yield 24 appetizers.
Cook tips: To soften cream cheese, microwave on High 30 seconds or until softened.
–Season’s Best – Spring/Summer 2004

Candy Apple Dessert Squares
Brownies are topped with a rich caramel mixture and sprinkled with apple pieces and peanut butter cups for a sweet ending to any meal.
1 pkg (19-21 oz) brownie mix (plus ingredients to make cake-like brownies)
1 pkg (8oz) cream cheese, softened
1/2 cup caramel ice cream topping, divided
1 firm, red apple
1 Granny Smith apple
6 peanut butter cup candies (0.6 oz each) coarsely chopped
1/4 cup peanuts, chopped
1. Preheat oven to 350F. Lightly spray stoneware pan with vegetable oil spray. Prepare brownie mix according to package directions for cake-like brownies; pour batter into pan, spreading evenly. Bake 20-25 minutes or until tester comes out clean. Remover from the oven, cool completely.
2. Place cream cheese and 1/4 cup of the ice cream topping in small bowl; whisk until smooth using steel whisk. Spread cream cheese mixture evenly over brownie using a large spreader.
3. Core and slice apples, leaving peels on. Cut apples into small pieces using a wedger. Sprinkle apples evenly over cream cheese mixture. Coarsely chop candies using a crinkle cutter. Coarsely chop peanuts using a food chopper. Sprinkle candies and peanuts over apples; drizzle with remaining ice cream topping. Cut dessert into squares using utility knife. Serve with mini spatula.
Yield 24 servings.
Cooks tip: To easily drizzle ice cream topping over apples, place a small, resealable plastic food storage bag inside of an orange juice type cup. Pour topping into corner of bag. Twist top of bag; secure with a food clip. Cut a small piece off corner of bag to allow topping to run through.
If desired, this recipe can be prepared in the regular baker. Prepare and bake brownies at 350F 25-30 minutes or until cake tester inserted in center comes out clean. Proceed as recipe directs.
–Season’s Best – Spring/Summer 2004

Chocolate Dessert Topping
Chocolate bananas and cinnamon team up for a rich, warm topping for ice cream.
3 medium bananas, sliced
1 jar (17 oz) butterscotch caramel ice cream topping
1/2 cup semi sweet chocolate morsels
1 tsp cinnamon
1 tsp rum extract
1 quart fat-free vanilla frozen yogurt
1/2 cup sliced almonds, toasted (optional)
1. Slice bananas using egg slicer. Set aside.
2. Combine ice cream topping, chocolate morsels and cinnamon in stir fry skillet. Heat over low heat 2-3 minutes, stirring frequently until chocolate is melted and mixture is smooth. Add bananas and rum extract; mix gently using small scraper.
3. Scoop ice cream into small bowls using ice cream dipper. Spoon sauce over ice cream. Sprinkle with almonds; if desired.
Yield 8 servings.
Cook’s tips: to toast almonds, preheat oven to 350F. Spread almonds in a single layer small bar pan. Bake 6-8 minutes or until almonds are lightly toasted and fragrant. Remove from oven, cool completely.
–Season’s Best – Spring/Summer 2004

Southwestern Fajita Sub
Turkey, cheese and grilled vegetables fill crusty bread loaves for a light and satisfying sandwich.
2 pkg (11 oz each) refrigerated French bread dough
1 egg white
1 Tbsp plus 1 tsp Pampered Chef southwestern seasoning mix*, divided
1 each medium green and red bell pepper, cut into 1/2 in strips
1 small onion, sliced
1 lime
1/3 cup thick and chunky salsa
1 garlic clove, pressed
8 oz sliced deli turkey breast
1 cup (4oz) shredded cheddar cheese
Additional salsa and sour cream (optional)
1. Preheat oven to 350F. Place bread dough, seam sides down and 3″ apart, along length of Stoneware bar size pan. Using a serrated knife, make four diagonal cuts, 1/2″ deep, on top of each loaf of dough. In small bowl, whisk egg white and 1 tsp of the seasoning mix; brush over dough using pastry brush. Bake 25-27 minutes or until light golden brown. Immediately remove bread from pan to cooling rack; set aside.
2. Slice bell peppers into 1/2″ strips. Using a mandolin fitted with the V blade, slice onion; cut slices in half. Using juicer, juice lime to measure 1 Tbsp juice.
3. Heat stir fry skillet over medium high heat until hot; spray with vegetable oil. Add bell peppers, onion and remaining seasoning mix to skillet; stir fry 2-3 minutes or until vegetables are crisp-tender. Add lime juice, salsa and pressed garlic to skillet; stir fry 1 minute. remove from heat.
4. Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open. Arrange turkey evenly over each loaf; top with vegetable mixture. Grate cheese over vegetable mixture using cheese grater. Place loaves on bar pan; bake 8-10 minutes or until cheese is melted. Remove from oven; cut into slices. Serve with additional salsa and sour cream, if desired.
Yield 8 servings.
Cook’s tip: If desired, sliced deli roast beef can be substituted for the turkey.
–Season’s Best – Spring/Summer 2004

*By BRKETO (Guest Post at Thrifty Fun)

05/21/2007

ALMOST Southwest Seasoning Recipe
Ingredients:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Directions:
Combine.

This recipe for Almost Emeril`s Southwest Seasoning serves/makes 0.5 cup

http://www.thriftyfun.com/tf45030184.tip.html

Classic Deli Wraps
A signature sandwich spread and whole wheat tortillas make these cool ham wraps as unique as they are delicious.
1 container (8oz) light cream cheese spread
2 Tbsp Dijon mustard
1 Tbsp honey
1 1/2 cups thinly iceberg lettuce
1 large tomato, seeded and diced
1 medium green bell pepper, diced
6 (8″) whole wheat flour tortillas
8 oz thinly sliced deli ham
3/4 cup (3oz) shredded Swiss cheese
6 slices bacon, crisply cooked, drained and crumbled
1. Combine cream cheese, mustard and honey in small bowl; mix well using a small scraper. Slice lettuce and dice tomato and bell pepper.
2. Using a medium scoop, top each tortilla with a level scoop of cream cheese mixture; spread to within 1/4″ of edge using a small spreader. Cover with 1/4 cup lettuce, pressing lightly. Place two ham slices over lettuce. Grate 2 Tbsp cheese over ham using a cheese grater. Top evenly with tomato, bell pepper and bacon.
3. Roll up each tortilla tightly. To serve, cut each wrap diagonally in half with serrated bread knife.
Yield 6 servings.
Cook’s tip: Mix and match ingredients to design your own wrap creation. Experiment with different flavors of flour tortillas such as spinach or sun-dried tomato. Spread tortillas with flavored soft cream cheese or hummus and top with your favorite greens. Layer your favorite deli meats and cheeses over the top. Sprinkle with vegetables such as thinly sliced red or green onions, chopped cucumber, alfalfa sprouts or shredded carrot. Roll up tightly and enjoy your tailored specialty.
–Season’s Best – Spring/Summer 2004

Chocolate Peanut Butter Fondue
This simply sweet dessert will remind you of a favorite candy bar.
2 bars (4 oz each) fine quality milk chocolate, chopped
1/2 cup half and half
1/4 cup creamy peanut butter
Assorted dippers such as apple wedges, assorted cookies, pretzels, marshmallows, pineapple chunks or pound cake cubes
1. Small (2 qt) saucepan, bring 1″ of water to a simmer over low heat. In double boiler, combine chocolate, half and half and peanut butter; mix well. Set double boiler over simmering water in saucepan. Heat chocolate mixture 7-10 minutes or until chocolate is melted and mixture is smooth, stirring occasionally.
2. Pour chocolate mixture into a small bowl; place in a fondue pot. Serve immediately with assorted dippers. Stir fondue frequently to ensure a smooth consistency.
Yield: 1 1/2 cups (12 servings).
–Season’s Best – Spring/Summer 2004

Florentine Garden Ring
This luncheon specialty, featuring ham, Swiss cheese and spinach, comes together in no time with impressive results.
8 oz deli ham, coarsely chopped
1/3 cup chopped onion
1/2 cup finely chopped carrot
1/2 cup pitted ripe olives, sliced
1 1/2 cups (6 oz) shredded Swiss cheese, divided
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1/3 cup mayonnaise
2 garlic cloves, pressed
2 pkg (8oz each) refrigerated crescent rolls
2 plum tomatoes, sliced
1. Preheat oven to 375F. Chop ham and onion and finely chop carrot using a food chopper. Slice olives using an egg slicer. Grate cheese. In a bowl combine ham, onion, carrot, olives, 1 1/4 cups of the cheese, spinach, mayonnaise and pressed garlic; mix well.
2. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on a large round stone with wide ends 4″ from edge of baking stone. (Points will extend off the edge of the baking stone.) Using a roller, roll wide ends of dough toward center to create a 5″ opening.
3. Spoon spinach mixture evenly over dough in a continuous circle. Slice tomatoes using a utility knife; arrange in an overlapping circular pattern over filling. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.
Yield 8 servings.
Cook’s tip: If desired, 1 cup chopped cooked chicken or turkey can be substituted for the ham.
–Season’s Best – Spring/Summer 2004

Rustic Focaccia
The robust flavors of onions and garlic shine through in this traditional Italian style flatbread.
2 pkgs (10 oz each) refrigerated pizza crust
2 Tbsp olive oil
1 tsp Italian seasoning
2 garlic cloves, pressed
1 cup (4 oz) shredded mozzarella cheese, divided
1 can (3.25 oz) pitted ripe olives, drained and sliced
1/2 cup chopped onion
2 plum tomatoes, thinly sliced
1/4 cup (1 oz) grated fresh Parmesan cheese
Additional Italian seasoning
1. Preheat oven to 400F. Unroll both packages of pizza dough and arrange side by side on large stone, shaping into a circle. Using a lightly floured roller, roll dough to edge of baking stone, pressing seams to seal.
2. In medium bowl, combine oil, seasoning mix and pressed garlic; mix well using a scraper. Spread oil mixture evenly over crust using scraper; top with 3/4 cup of mozzarella cheese.
3. Slice olives using an egg slicer. Chop onion. Thinly slice tomatoes using a utility knife. Sprinkle olives and onion over dough; top with tomatoes and remaining mozzarella cheese. Grate Parmesan cheese over dough; top with tomatoes and remaining mozzarella cheese. Grate Parmesan cheese over dough. Sprinkle with additional seasoning mix.
4. Bake 23-26 minutes or until cheese is melted and crust is golden brown. Remove from oven; let stand 10 minutes. Cut into squares using pizza cutter.
Yield 16 servings.
–Season’s Best – Spring/Summer 2004

Bananas Foster Dip
Bananas and pecans enhance rich caramel for a light, irresistible dip.
1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 lemon
1 tsp ground cinnamon
1 jar (12 oz) hot caramel ice cream topping
2 apples, cut into wedges, or butter cookies
1. Preheat oven to 350F. Chop pecans and banana using a food chopper. Zest lemon to measure 1 tsp zest; chop zest using a utility knife. Juice lemon to measure 1 Tbsp juice.
2. Combine banana, lemon zest, juice, cinnamon and ice cream topping in a medium bowl; mix well using a small scraper. Pour mixture into a small microwave safe bowl. Sprinkle pecans over caramel mixture. Bake 10-12 minutes or until bubbly and heated through. Cut apples into wedges using a crinkle cutter. Serve dip with apples or butter cookies.
Yield 16 servings.
Cook’s tip: 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.
–Season’s Best – Spring/Summer 2004

Glazed Apple Wreath
Fresh apples top a ring of creamy filling surrounded by flaky pastry for an attractive dessert.
1 lemon
4 oz cream cheese, softened
1 egg yolk
1/4 cup granulated sugar
1/4 cup all purpose flour, divided
2 pkg (8 oz ea) refrigerated crescent rolls
2 firm, red apples such as Braeburn, cored and coarsely chopped
1/3 cup apricot preserves
1/2 tsp ground cinnamon
1/2 cup powdered sugar
2 Tbsp sliced almonds, grated
1. Preheat oven to 375F. Zest lemon to measure 1 tsp zest. Juice lemon to measure 1 Tbsp juice; set juice aside. In medium bowl, combine cream cheese, lemon zest, egg yolk, granulated sugar and 2 Tbsp of the flour; whisk until smooth using a steel whisk.
2. Unroll crescent dough; separate into 16 triangles. Arrange eight triangles in a circle on large stone with wide ends 3 inches from edge of baking stone and points toward the outside. (Points will extend off the edge of the baking stone.) Arrange remaining triangles in center, matching wide ends with triangles already in place. Using a roller, roll over the seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center of triangles. Spread cream cheese mixture over center of dough in a continuous circle.
3. Core apples using a utility knife. Coarsely chop apples using food chopper. In clean batter bowl, combine apples, preserves, cinnamon and remaining flour; toss lightly and spoon over ice cream cheese mixture.
4. Beginning with last triangle placed in center of baking stone, bring point of opposite triangle straight across filling. Next, bring point of opposite triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of outside and inside triangles to form a wreath. Tuck last end under first.
5. Bake 25-30 minutes or until golden brown. Meanwhile, in small bowl, whisk powdered sugar and 2-3 tsp lemon juice until smooth. Drizzle glaze over wreath. Grate nuts over wreath using a cheese grater. Let stand until glaze is set. Cut into wedges using utility knife; serve using a mini spatula. Yield 10 servings.
–Season’s Best – Spring/Summer 2004

Key Lime Mousse Cake
A simple yellow cake becomes a dynamic dessert when topped with luscious, lime-flavored cream.
1 pkg (9oz) yellow cake mix
2 Tbsp all purpose flour
1/2 cup water
1 egg
1 cup thawed, frozen limeade concentrate, divided
1 container (12 oz) frozen whipped topping, thawed, divided
1 pkg (8 oz) cream cheese, softened
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
1 lime
2 Tbsp white chocolate morsels, grated (optional)
1. Preheat oven to 325F. Grease and flour springform pan. In small batter bowl, combine cake mix and flour; mix well using a steel whisk. Add water and egg; whisk until smooth. Pour batter into pan. Bake 25-28 minutes or until cake tester inserted in center comes out clean. Remove from oven to cooling rack; cool completely.
2. Brush cake with 1/2 cup of limeade concentrate using a pastry brush. Using a star tip decorator, fill with 1 cup of the whipped topping and set aside for garnish. In medium bowl, microwave cream cheese on HIGH 30 seconds or until softened; whisk until smooth. Gradually add remaining limeade concentrate, whisking until smooth. Add remaining whipped topping and pudding mix; mix until smooth. Spoon filling over cake; spread evenly.
3. Zest lime. Using a mandolin fitted with a V-shaped blade, slice lime. cut slices in half. If desired, grate chocolate morsels over filling using a cheese grater. Run releasing tool around edge of cake; remove collar. Using reserved whipped topping, pipe rosettes around top edge of cake. Place lime halves between rosettes; sprinkle lime zest over cake.
Yield 12 servings.
Cook’s tip: For a cooler serving temperature, refrigerate cake 30 minutes.
–Season’s Best – Spring/Summer 2004

Triple Berry Trifle
Fresh berries and angel food cake come together for a light dessert with a patriotic twist.
1 prepared angel food cake (13 oz)
1 lemon
1 quart strawberries, (about 1 pound), hulled and chopped
1/2 cup powdered sugar
1 pint blueberries, divided
1 container (8 oz) frozen light whipped topping, thawed, divided
2 containers (6oz each) blended fruit raspberry low fat yogurt
Raspberries for garnish (optional)
1. Cut angel food cake into 1″ cubes with serrated bread knife; place in large colander bowl and set aside.
2. Zest lemon using zester to measure 1 tsp zest. Juice lemon using juicer to measure 2 Tbsp juice. Reserve one strawberry for garnish. Hull remaining strawberries. Coarsely chop strawberries using a food chopper. In medium bowl, combine lemon zest, juice, strawberries and powdered sugar; mix well using a scraper. Reserve 1/4 cup of blueberries for garnish. Add remaining blueberries to strawberry mixture; mix gently.
3. In small bowl, combine 2 cups of the whipped topping and yogurt using a small scraper. Using a star tip decorator fill with remaining whipped topping.
4. To assemble trifle, place one-third of the cake cubes into the bottom of a trifle dish. Top with one third of the berry mixture and one third of the yogurt mixture, spreading evenly. Repeat layers two more times. Pipe rosettes of reserved whipped topping around the edge of the bowl. Create a strawberry fan, reserved blueberries and raspberries, if desired. Refrigerate 30 minutes or until ready to serve.
Yield 10 servings.
Cook’s tips: When purchasing strawberries, look for firm, ripe berries with bright green tops. Refrigerate them in their original container after purchasing.
To create a strawberry fan using an egg slicer. Place the strawberry green side down; slice most of the way through strawberry with the wires. Remove the strawberry from the wires and gently fan out the slices.
–Season’s Best – Spring/Summer 2004

Coconut Cream Pastry
This delightful dessert is your key to the tropics any time of year.
1 pkg (15 oz) refrigerated pie crusts (2 crusts)
1 pkg (8 oz) cream cheese, softened
1 can (8oz) pineapple chunks in juice, undrained
1 lime
1 container (12 oz) frozen whipped topping, thawed
1 pkg (3.4 oz) coconut cream instant pudding and pie filling
1/2 cup sweetened flaked coconut, toasted, divided
1 large orange, sliced
2 kiwi, peeled and sliced
1. Preheat oven to 375F. Let pie crusts stand at room temperature 15 minutes. Lightly sprinkle large baking stone with flour. Gently unfold one pie crust and place in center of baking stone. Unfold second crust and place over first crust, matching edges and pressing to seal. Using a roller, roll crusts to edge of baking stone.
2. Fold 1/2 inch of crust edge under, forming an even border; press to seal. Flute edge, if desired; use pastry tool to prick entire surface of crust. Bake 20-25 minutes or until light golden brown. Remove from oven; cool completely.
3. Place cream cheese in medium bowl; whisk until smooth using whisk. Drain pineapple, reserving juice. Chop pineapple. Zest lime; set aside for garnish. Juice lime to measure 1 Tbsp juice. Add pineapple, 1/4 cup of pineapple juice and lime juice to cream cheese; whisk until smooth. Add whipped topping, pudding mix and half of the coconut; mix until well blended using small scraper. Spread filling evenly over crust.
4. Using a utility knife, cut peel off orange and slice orange in half lengthwise; slice crosswise into 1/4 inch thick slices. Slice kiwi using egg slicer. Arrange orange and kiwi slices over filling. Sprinkle remaining coconut around edge of filling. Sprinkle reserved lime zest over fruit. Refrigerate 30 minutes. Cut into wedges and serve.
Yield 16 servings.
Cook’s Tips: To toast coconut in the microwave oven, place coconut in small dish; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 10 second interval. Cool completely.
To prepare the orange for this recipe, cut a thin slice from both ends of orange. With flat side down, cut peel from orange, removing the white pith.
–Season’s Best – Spring/Summer 2004

Decadent Chocolate Dessert Pizza
Chocolate, bananas and strawberries come together for an indulgent dessert that’s easy to prepare.
1 pkg (18 oz) refrigerated chocolate chip cookie dough
1/3 cup semi sweet chocolate morsels, melted
1 pkg (8oz) cream cheese, softened
12-14 strawberries, hulled and halved
1 large banana, sliced
1/4 cup sliced almonds, chopped
1. Preheat oven to 350F. Shape cookie dough into a ball and place in center of large stone. Using lightly floured roller, roll dough to a 12″ circle, about 1/4 inch thick. Bake 12-15 minutes or until edges are set. (Cookie will be soft. Do not overbake.) Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a utility knife; cool completely on baking stone.
2. Place chocolate morsels in bowl; microwave, uncovered, on HIGH 30-60 seconds or until chocolate is melted and smooth, stirring after each 20 second interval. Add cream cheese; whisk until well blended using whisk. Spread chocolate mixture over cookie to within 1/2 inch of edge using scraper.
3. Reserve one strawberry for garnish. Hull remaining strawberries. Slice banana with egg slicer. Arrange strawberries around edge of pizza; arrange banana slices in center of pizza. Chop almonds using food chopper; sprinkle over banana slices. Create a strawberry fan with reserved strawberry. Garnish pizza with strawberry fan. Cut into wedges using pizza cutter; serve using a mini spatula.
Yield 16 servings.
Cook’s tips:
To toast almonds, spread almonds in a single layer over bottom of small baking dish. Bake at at 350F for 10-12 minutes or until golden brown; cool completely.
To create a strawberry fan using an egg slicer, open the slicer and place the strawberry stem end down; slice most of the way through strawberry with the wires Remove the strawberry from the wires and gently fan out.
–Season’s Best – Spring/Summer 2004

Homemade Taco Chips
8 (7 inch) flour tortillas (* I prefer the corn tortillas)
Preheat oven to 400F. Cut each tortilla ino 8 triangles using a pizza cutter. arrange half of the tortilla triangles in single layer over a flat baking stone. Bake 8-10 minutes or until the edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with the remaining tortilla triangles.
*Blogger sprays tortilla triangles with cooking spray before baking and lightly dust with salt.
–Season’s Best – Fall/Winter 2001

Barbecue Beef Bundles
These hearty, barbecue beef-filled bundles are an easy snack or a fun kid’s lunch.
3/4 lb lean (90%) ground beef
1 cup ketchup
3 Tbsp barbecue seasoning mix
2 tsp vinegar
3/4 cup (3oz) shredded cheddar cheese, divided
1/2 cup thinly sliced green onions with tops
1/2 cup finely chopped red bell pepper
1 garlic clove, pressed
1 pkg (17.3 oz) grand size flaky or buttermilk biscuits (8 biscuits)
1 pkg (10.2 oz) grand size flaky or buttermilk biscuits (5 biscuits)
1. Cook ground beef in large (10″) skillet over medium heat 8-10 minutes or until beef is no longer pink, breaking into crumbles; drain and set aside.
2. Preheat oven to 350F. In small bowl, combine ketchup, seasoning mix and vinegar; mix well using scraper and set aside.
3. Grate cheese. Slice green onions and finely chop bell pepper using knife. In medium bowl, combine cooked beef, 1/2 cup of the cheese, green onions, bell pepper, pressed garlic and half of the barbecue sauce; mix well using scraper.
4. Separate 12 biscuits and place on cutting board. (Discard remaining biscuit or set aside for another use.) Using a roller, roll each biscuit into a 5″ disk, flouring dough as needed using a flour/sugar shaker. Using a large scoop, divide beef mixture evenly onto center of each biscuit.
5. Gather up edges of dough over filling; pinch lightly to seal. Place biscuits, seam side down, into stoneware muffin pan. Do not press down into cup. Using a serrated bread knife, cut through top of each bundle, making a crisscross pattern.
6. Bake 25-30 minutes or until golden brown. Remove from oven; sprinkle remaining cheese evenly over bundles. Remove from pan to cooling rack. Serve with remaining barbecue sauce. Yield 12 servings.
–Season’s Best – Fall/Winter 2001

Barbecue Seasoning Mix or Magic Dust Seasoning Mix (this is the mix that I like to use- I reduce the sugar)

Author: Shellie Deringer – SavingWithShellie.com

Ingredients

• Magic Dust Seasoning Mix
• Makes about 2 cups
• Ingredients:
• ½ cup Paprika
• ¼ cup Kosher Salt
• ¼ cup Sugar
• ¼ cup Cumin
• ¼ cup Granulated Garlic
• ¼ cup Chili Powder
• 2 tablespoons Mustard Powder
• 2 tablespoons Ground Black Pepper
• 2 tablespoons Cayenne Pepper

Instructions

1. In a medium bowl, combine all the ingredients and gently whisk together. Using a funnel, spoon the mixture into 4oz mason jars. Cover and seal.
2. Rubsteaks with Olive Oil then, generously coat with Magic Dust Seasoning. Marinate 1 hour before grilling.http://www.yummly.com/recipe/external/Magic-Dust-Seasoning-Mix-752119

Cool Asian Pizza
Fresh veggies top this crunchy cold pizza with a creamy, Asian flavored spread.
1 pkg (8oz) reduced fat refrigerated crescent rolls
1 pkg (8oz) fat free cream cheese, softened
1-2 tsp Asian seasoning mix
1 small garlic clove, pressed
1/2 cup coarsely chopped broccoli
1/2 cup sliced cucumber
1/2 cup diced red pepper
1 small carrot, grated
1. Preheat oven to 350F. Lightly sprinkle rectangle stone with flour using flour/sugar shaker. Unroll crescent rolls onto baking stone; press seams to seal. Roll out to edges of baking stone using baking roller. Bake 15-18 minutes or until golden brown. Cool completely on cooling rack.
2. In small bowl, combine cream cheese, seasoning mix and pressed garlic. Spread evenly over crust using a large spreader. Cut pizza into squares using pizza cutter.
3. Chop broccoli using a food chopper. Score cucumber lengthwise at 1/2 ” intervals using lemon zester. Cut cucumber in half crosswise; remove seeds using a corer. Slice cucumber using a mandolin with a v-shaped slicing blade; cut slices into quarters using a knife. Dice bell pepper. Sprinkle broccoli, cucumber and bell pepper over pizza. Grate carrot over vegetables using a cheese grater fitted with coarse grating drum. Serve using a mini spatula.
Yield 12 servings.
Cook’s tip: In desired, a round stone can be substituted for the rectangular stone. Unroll crescent dough; separate into 8 triangles. Arrange triangles in a circle with points in center and wide ends toward the outside. Roll out dough to a 12″ circle, pressing seams together to seal. Proceed as recipe directs.
–Season’s Best – Fall/Winter 2001

Asian Spice Mix – this is one that I like to use

By JanetB-KY

Added July 13, 2007 | Recipe #24029

Ingredients:

Yield: 1/3 cup

• 3 tablespoons wasabi powder
• 2 tablespoons ground ginger
• 2 teaspoons garlic powder
• 1 teaspoon white pepper
• 1 teaspoon salt

Directions:

1. Combine all ingredients.
2. Store in a sealed container.
   http://www.food.com/recipe/asian-spice-mix-240299

or

Five-spice mix

By Cassie Best

Makes 1 small jar

An ancient spice mix used in Chinese cooking that combines sweet cinnamon and cloves, fennel seeds and star anise, and tongue-tingling Sichuan pepper.

Ingredients

• 2 tbsp cinnamon or 2 cinnamon sticks
• 1 tbsp fennel seed
• 6 star anise
• 2 tsp Sichuan peppercorns
• 1 tsp whole clove

Method

1. Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don’t be tempted to skip this stage, as it really enhances the flavours.
2. Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

Recipe from Good Food magazine, June 2013

http://www.bbcgoodfood.com/recipes/3161676/fivespice-mix

Broccoli & Ham Quiche
This speedy quiche gets a jump-start in the microwave oven. Instant mashed potato flakes keep the crust dry and crisp.
1/2 pkg (15 oz) refrigerated pie crusts (1 crust)
3 eggs
1/2 cup instant mashed potato flakes, divided
1 pkg (9oz) frozen broccoli spears or florets, thawed and drained
3/4 cup (4oz) diced cooked deli ham
1 can (10 3/4 oz) reduced fat, reduced sodium condensed cream of celery soup
1 Tbsp Dijon mustard
1 garlic clove, pressed
2 tsp all purpose dill mix
3/4 cup (3oz) shredded Swiss or cheddar cheese
8 cherry tomatoes (optional)
Additional dill mix (optional)
1. Preheat oven to 400F. Let pie crust stand at room temperature 15 minutes. Unfold crust onto large cutting board; roll lightly to smooth seams and form an even circle using a roller. Place crust in deep dish baker, pressing dough into bottom and up sides.
2. Using steel whisk, beat eggs in small bowl. Brush pastry crust lightly with some of the egg mixture using pastry brush. Sprinkle half of the potato flakes evenly over bottom of crust.
3. Coarsely chop broccoli using a food chopper. Dice ham. In medium bowl, combine broccoli, ham, soup, mustard, pressed garlic, remaining potato flakes and dill mix; mix well using a scraper. Microwave filling on HIGH 4 minutes or until hot. Add egg mixture to broccoli mixture; stir well. Grate cheese. Add to broccoli mixture; mix well. Pour filling into baker, spreading evenly.
4. Using a pastry tool, decoratively flute edge of crust. If desired, cut cherry tomatoes in half using utility knife; arrange, cut side up, over filling in a circular pattern. Sprinkle tomato halves with additional dill mix, if desired. Bake 35-40 minutes or until light golden brown and set in center. Cut into wedges and serve.
Yield 16 servings.
–Season’s Best – Fall/Winter 2001

All Purpose Dill Mix
1½ tbsp. parsley flakes
1½ tbsp. dried, minced or flaked onion
¼ tsp. dried dill weed or dill seed
½ tsp. salt
½ tsp. seasoned salt
Mix all items together and store in an airtight container.

Beau Monde seasoning
Notes: This is a seasoning mix manufactured by Spices Islands that combines salt, onion, and celery flavors. Substitutes: equal parts onion powder and celery salt OR Bon Appetit seasoning (similar, but also hard to find) OR onion salt OR celery salt OR Penzey’s English Prime Rib Rub.
Both from Yahoo Answers.

Ham & Cheddar Snack Squares
Saltine crackers form an easy crust in these flavorful squares created in a square stoneware pan.
56 square (about 2″) saltine crackers, divided
1 1/2 cups (6oz) shredded cheddar cheese, divided
1 cup sour cream
2 eggs
1/8 tsp coarsely ground black pepper
1 1/2 cups (8oz) coarsely chopped cooked deli ham
1/2 cup diced red bell pepper
2 Tbsp snipped fresh parsley
1. Preheat oven to 400F. For crust, arrange 40 of the crackers evenly over the bottom of a stoneware bar pan (5 rows of 8 crackers each). Grate cheese. Place remaining crackers in resealable plastic food storage bag; crush into fine crumbs using a roller. Combine cracker crumbs with 1 cup of the cheese; sprinkle evenly over cracker crust.
2. In medium bowl, combine sour cream, eggs and black pepper; whisk until smooth using a steel whisk. Coarsely chop ham using a food chopper. Dice bell pepper using a utility knife; stir ham and bell pepper into sour cream mixture using a scraper. Scoop filling evenly over cheese mixture; spread evenly using a large spreader.
3. Bake 22-25 minutes or until golden brown and set; remove to cooling rack. Snip parsley using kitchen shears; sprinkle parsley and remaining cheese over filling. Cut into squares using a chef’s knife. Serve using a mini spatula.
Yield 20 servings.
–Season’s Best – Fall/Winter 2001

Tex-Mex Chicken Melts
These zesty appetizers are packed with flavor.
Canape Bread
1 pkg (11 oz) refrigerated French bread dough
Filling
1/2 cup chopped onion
1/2 cup diced green bell pepper
1 cup (4oz) shredded cheddar cheese, divided
1 can (10oz) chunk white chicken, drained and flaked
1/4 cup mayonnaise
1 Tbsp southwestern seasoning mix
1 garlic clove, pressed
2 plum tomatoes, sliced
2 Tbsp snipped fresh parsley
1. For canape bread, preheat oven to 375F. Using a spritzer, lightly spray inside of a bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Cool 10 minutes. remove bread from tube onto cooling rack. Cool completely.
2. Cut bread into 1/4 ” slices with serrated knife. Arrange 20 slices on a rectangular stone.
3. For filling, finely chop onion using a food chopper. Finely dice bell pepper using utility knife. Grate cheese. In medium bowl, combine onion, bell pepper, 1/2 cup of cheese, chicken, mayonnaise, seasoning mix and pressed garlic; mix well.
4. Using a medium scoop, divide filling evenly among bread slices. Slice tomatoes using a mandolin fitted with a v-shaped blade. Place one tomato slice over filling on each bread slice. Snip parsley using kitchen shears. In a small bowl, toss remaining cheese and parsley to combine. Sprinkle over tomato slices. Bake 15-18 minutes or until golden brown. Serve hot using mini spatula.
Yield 20 servings.
Cook’s tip: a Cajun herb seasoning mix can be substituted for southwestern seasoning mix.
–Season’s Best – Fall/Winter 2001

Cajun Spice Mix

Recipe by Bobbie Jean

“This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!”

Ingredients
Original recipe makes 1 /4 cup
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)
Directions:
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
http://allrecipes.com/Recipe/Cajun-Spice-

Mix-2/Pepperoni Pizza Pinwheels
These crusty spiral rolls are hearty and easy to create with our pizza crust & roll mix.
1 pouch (16 oz) pkg of pizza crust & roll mix (including yeast packet)
1 1/4 cups very warm water (120-130F)
1 Tbsp vegetable oil
2 garlic cloves, pressed
1 cup (4 oz) shredded mozzarella cheese, divided
3 plum tomatoes, sliced
1 tsp Italian seasoning mix
1 pkg (3.5 oz) thinly sliced pepperoni
1/4 cup (1 oz) grated fresh Parmesan cheese
1 can (8oz) pizza sauce, warmed (optional)
1. Preheat oven to 350F. Brush cups of stoneware muffin pan with vegetable oil using a pastry brush. In a medium bowl, combine pizza crust mix, yeast packet, water and 1 Tbsp oil. Mix dough according to package directions for pizza crust. Generously flour flat side of large shaker. Using lightly flour roller, roll out dough to edges of cutting board. Press garlic over dough; spread evenly over dough using a scraper.
2. Grate half of the mozzarella cheese over dough using a cheese grater. Slice tomatoes using a mandolin fitted with a v-shaped blade; arrange in a single layer over cheese and sprinkle with seasoning mix. Arrange pepperoni slices evenly over tomato slices. Grate remaining mozzarella cheese over pepperoni. Starting at longest edge, roll dough up tightly; pinch seam to seal.
3. Using a serrated bread knife, slice roll into 12 1 1/2″ thick slices. Place slices, cut side up, into cups of muffin pan. Grate Parmesan cheese; sprinkle evenly over rolls.
4. Bake 30-35 minutes or until deep golden brown. Remove to cooling rack; cool 5 minutes before removing from pan. Serve with warmed pizza sauce for dipping, if desired.
Yield 12 servings.
Cook’s tip: One pkg (16 oz) hot roll mix can be substituted for the Pizza Crust & roll mix, if desired.
–Season’s Best – Fall/Winter 2001

Chicken Caesar Salad Pizza
Nobody will guess this recipe is light! Chicken, romaine lettuce and Caesar salad tops a baked and cooled crust, resulting in a lively cold pizza.
Crust
1 pouch (16 oz) pizza crust & roll mix (including yeast packet)
1 1/4 cup very warm (120-130F)
1 Tbsp vegetable oil
Salad Toppings
1/2 cup (2 oz) shredded fresh Parmesan cheese, divided
1/2 cup fat free Caesar salad dressing
1 tsp lemon pepper seasoning mix
1 garlic clove, pressed
1 pkg (8oz) fat free cream cheese, softened
3 boneless, skinless chicken breast halves, cooked (about 12 oz)
4 cups thinly sliced romaine lettuce
1/2 cup diced red bell pepper
1 can (3.5 oz) pitted ripe olives, drained and sliced
1. Preheat oven to 425F. For crust, combine pizza crust mix, yeast packet, water and oil. Mix dough according to package directions for pizza crust. Roll out dough to edge of large round stone using lightly floured roller. Bake 18-20 minutes or until crust is golden brown; remove to cooling rack.
2. Grate Parmesan cheese. In small bowl, combine 1/4 cup of cheese, dressing, seasoning mix and pressed garlic; mix well.
3. Place cream cheese in medium bowl; add half of the dressing mixture and mix well. Chop half of the chicken using a food chopper, add to cream cheese mixture. Slice remaining chicken into thin strips; set aside.
4. Slice lettuce and dice bell pepper. Slice olives with egg slicer. Place lettuce, bell pepper and olives in large colander bowl. Add remaining dressing mixture; toss to coat.
5. Spread cream cheese mixture over crust using large spreader. Top with salad mixture. Arrange chicken strips over salad; sprinkle with remaining Parmesan cheese. Cut with pizza cutter; and serve.
Yield 12 servings.
Cook’s tip: One package (10 oz) refrigerated pizza crust can be substituted for the pizza crust & roll mix, if desired. Roll out dough to edge of baking stone as directed. Bake 12-14 minutes or until golden brown.
–Season’s Best – Fall/Winter 2001

Florentine Brunch Casserole
16 slices firm white bread
3 Tbsp butter or margarine, divided
1 can ( 10 3/4 oz) condensed cream of celery soup
1/3 cup milk
1/4 tsp coarsely ground black pepper
1/3 cup finely chopped onion
1 red bell pepper, diced (about 1 cup)
1/2 cup (4 oz) diced cooked deli ham
10 eggs, lightly beaten
1 cup (4oz) shredded cheddar cheese, divided
1 pkg (5oz) fresh spinach leaves, washed and stemmed
1. Preheat oven to 375F. Cut crusts off bread using serrated bread knife; cube crusts to measure 2 cups. Arrange bread slices in an overlapping pattern against side of an oval baker; place bread cubes in bottom. Place 2 Tbsp of butter in a small microwave cooker; microwave, covered, on HIGH 30 seconds or until melted. Lightly brush butter over bread slices using a pastry brush. Bake 15-20 minutes or until edges of bread are golden brown.
2. Meanwhile, in small bowl, whisk soup, milk and black pepper until smooth using a steel whisk; set aside. Finely chop onion using a food chopper. Dice bell pepper and ham. Melt remaining butter in stir fry skillet over medium heat; add onion and bell pepper. Cook 5 minutes or until vegetables are crisp-tender; stir in ham. Whisk eggs in a small bowl; add to skillet. Cook over medium-high heat, stirring occasionally with a scraper, until eggs are set but still moist.
3. Stir in soup mixture; cook 1 minute or until hot. Grate cheese. Gently stir in 3/4 cup of the cheese. Fold half of the spinach into egg mixture. Cook about 1 minute, stirring gently until spinach is wilted. Repeat with remaining spinach.
4. Spoon egg mixture into center of baking dish, mound slightly in center. Top with remaining 1/4 cup cheese. Serve immediately using a spoon. Yield 8 servings.
–Season’s Best – Fall/Winter 2001

Apple Cranberry Popover Puff
This is an easy and impressive shell to hold just about any kind of filling. This sweet version brings apples, cranberries and a hint of orange into the spotlight.
Popover Puff
3 Tbsp butter or margarine, divided
1 cup milk
6 eggs
1 cup all purpose flour
1/2 tsp salt
Apple Cranberry Filling
1 orange
1/2 cup dried cranberries or raisins
1 pkg (3oz) vanilla cook and serve pudding mix (not instant)
1 tsp cinnamon
4 firm, red apples such as Jonathan
1/4 cup sliced almonds, toasted (see Cook’s Tip)
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping (optional)
1. Preheat oven to 450F. For popover puff, place butter in a small microwave cooker; microwave, covered on HIGH 30 seconds or until melted. Measure 1 Tbsp of the butter into bottom of the pampered chef deep dish baker (stoneware pie pan); brush over bottom only using a pastry brush. In a medium bowl, combine milk, eggs and remaining butter using steel whisk. In small bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350F; continue baking 10-15 minutes or until puffed and golden brown.
2. Meanwhile, prepare apple cranberry filling. Zest an orange to measure 1 Tbsp zest. Juice orange using a juicer; add enough water to juice to measure 1 cup. In a large microwave safe dish, combine orange zest, orange juice, cranberries, pudding mix and cinnamon; mix well using scraper. Core and slice apples, leaving peel on. Cut apples in half and separate slices into pudding mixture. Microwave, covered on HIGH 4 minutes; stir gently. Continue microwaving 4-5 minutes or until glaze is thickened and clear; stir gently to evenly coat apples with glaze.
3. Remove puff from oven to cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, use a paring knife to cut around sides of puff to loosen from the baker.
4. Spoon filling into center of puff. Sprinkle toasted almonds around edges of filling. Sprinkle entire puff with powdered sugar using flour/sugar shaker. Cut and serve. If desired, serve with ice cream using and ice cream dipper or whipped topping using a decorator.
Yield 12 servings.
Cook’s tip: To toast almonds, spread almonds in a single layer over bottom of a small bar pan. Bake at 350F for 10-12 minutes or until light golden brown. If desired, place almonds in oven during last ten minutes while puff is baking.
–Season’s Best – Fall/Winter 2001

Lemony Chicken Popover Puff
This savory version of the “Popover Puff” (or Dutch Baby* blogger note) technique features a hot, creamy chicken filling flavored with all purpose dill mix. Serve in a deep dish baker (stoneware pie pan type dish) , this one dish wonder is sure to be a hit.
Popover Puff
3 Tbsp butter or margarine, divided
1 cup milk
61. eggs
1 cup all purpose flour
Chicken & Vegetable Filling
2 medium carrots, peeled
1 cup sugar snap peas or small broccoli florets
1/2 cup chopped onion
1 Tbsp butter or margarine
1 lemon
1 cup diced red pepper
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups diced cooked chicken (12 oz)
1 1/2 tsp all purpose dill mix
1/2 cup (2 oz) shredded cheddar cheese
1. Preheat oven to 450F. For popover puff, place butter in a small microwave cooking dish; microwave, covered on HIGH 30 seconds or until melted. Measure 1 Tbsp of butter into bottom of a deep dish baker (stoneware pie pan), brush over bottom only using a pastry brush. In a medium bowl, combine milk, eggs and remaining butter using a steel whisk. In small batter bowl, stir together flour and salt. Add flour mixture to egg mixture; whisk 1 minute or until smooth. Pour batter into baker. Bake 20 minutes. Reduce oven temperature to 350F; continue baking 10-15 minutes or until puffed and golden brown.
2. Meanwhile, prepare chicken and vegetable filling. Using a crinkle cutter, cut carrots in half lengthwise then crosswise into 1/4″ slices for a total of 1 cup. Cut snap peas in half using a utility knife. Chop onion using a food chopper. Place carrots, snap peas, onion and butter in microwave cooker. Microwave, covered, on HIGH 2-3 minutes or until vegetables are crisp-tender; set aside.
3. Juice lemon to measure 2 Tbsp juice. Finely dice bell pepper using utility knife. In clean medium bowl, combine lemon juice, bell pepper, soup, chicken and dill mix; mix well. Microwave on HIGH 4-5 minutes or until hot, stirring once. Grate cheese and add half of the vegetable mix with the cheese to the filling; mix gently.
4. Remove puff from oven to cooling rack; let stand 3 minutes or until puff begins to fall, forming a shell. If necessary, using a paring knife to cut around sides of puff to loosen from baker.
5. Spoon filling into center of puff. Arrange remaining vegetable mixture around edges of filling. Slice and serve.
Yield 8 servings.
–Season’s Best – Fall/Winter 2001

 Maple Pecan Brunch Ring
This maple-glazed coffee cake is generously coated with pecans and brown sugar. Serve warm.
2 Tbsp butter or margarine, melted
3/4 cup coarsely chopped pecans
1/2 cup firmly packed brown sugar
2 tsp cinnamon
2 pkg (17.3 oz each) refrigerated grand-size flaky biscuits (16 biscuits)
1/2 cup maple flavored syrup
1. Preheat oven to 350F. Place butter in small microwaveable bowl. Microwave, covered on HIGH 30 seconds or until melted; set aside. Chop pecans with food chopper. In medium bowl, combine pecans, brown sugar and cinnamon; mix well. set aside.
2. Separate 1 pkg of the biscuits. Split each biscuit horizontally in half for a total of 16 biscuits. Place in a single layer on a cutting board. Brush biscuits with half of the melted butter using a pastry brush; sprinkle evenly with half of the sugar mixture. Arrange biscuits on a large baking stone in an overlapping circular pattern, 2 inches from edge of baking stone.
3. Separate remaining package of biscuits and split in half as directed in Step 2. Brush biscuits with remaining melted butter and sprinkle with remaining sugar mixture. Arrange a second ring of biscuits inside the first ring. (Biscuits will overlap, and there should be a 5 inch diameter opening in center of baking stone.)
4. Bake 30-35 minutes or until deep golden brown. Remove to cooling rack. Cool 10 minutes. Brush with maple syrup. Slice and serve.
Yield 16 servings.
–Season’s Best – Fall/Winter 2001

Lemon Pepper Crab Canapes
These light appetizer bites are impressive and easy to make.
Canape Bread
1 pkg (11 oz) refrigerated French bread dough
Filling
1 pkg (8oz) imitation crabmeat, chopped
1 can (5 oz) sliced water chestnuts, drained and chopped
1 lemon
1 green onion with top, thinly sliced
1 small carrot, grated
1/3 cup light mayonnaise
2 tsp lemon pepper seasoning
1 cucumber, sliced
1. For canape bread, preheat oven to 375F. Lightly spray inside of bread tube and lids with vegetable oil. Place lid on top. Bake, upright, 50-60 minutes. Cool 10 minutes. Remove bread from tube onto cooling rack. Cool completely. Cut into 1/4 inch slices using serrated bread knife.
2. For filling, chop crabmeat and water chestnuts using a food chopper. Zest lemon to measure 1 Tbsp zest. Juice lemon to measure 1 Tbsp juice. Slice green onion using utility knife. Grate carrot using a cheese grater fitted with coarse grating drum. In medium bowl combine crabmeat, water chestnuts, lemon zest, lemon juice, green onion, carrot, mayonnaise and seasoning mix; mix well.
3. Score cucumber lengthwise at 1/2 inch intervals. Cut cucumber in half lengthwise; remove seeds using a corer. Slice cucumber using a mandolin fitted with a v-shaped blade. Arrange bread slices on round platter; top each bread slice with 1 cucumber slice. Using small scoop, place one scoop crab mixture in center of each cucumber slice. If desired, garnish with small leaves of fresh parsley. Serve using small spatula.
Yield 12 servings.
Cook’s tips: If desired, 1/4 tsp coarsely ground black pepper can be substituted for the lemon pepper mix.
To serve crab salad on toasted canape bread slices, preheat oven to 375F. Arrange bread slices in single layer on flat baking stone. Bake 10-12 minutes or until light golden brown. Cool completely. Proceed as recipe directs.
–Season’s Best – Fall/Winter 2001

Easy Artichoke Melts
You’ll be amazed that this simple recipe makes 24 tasty, bite-sized melts in our small bar pan.
6 slices firm white bread
1 can (14oz) artichoke hearts in water; drained and chopped
3/4 cup (3 oz) grated fresh Parmesan cheese, divided
1/4 cup mayonnaise
1 garlic cloves, pressed
Pitted ripe olives, sliced (optional)
Fresh parsley, snipped (optional)
1. Preheat oven to 350F. Using a serrated bread knife, cut crusts from bread; cut each slice into 4 square, for a total of 24 squares. Place squares over bottom of small bar pan.
2. Chop artichoke hearts using food chopper. Grate cheese using cheese grater. In small bowl, combine artichokes, 1/2 cup of the cheese, mayonnaise and pressed garlic; mix well using scraper.
3. Using a small scoop, place one scoop artichoke mixture onto each bread square; sprinkle with remaining cheese. If desired, top with olives sliced with egg slicer, or parsley snipped with kitchen shears. Bake 25-30 minutes or until edges of bread are golden brown. Remove to cooling rack. Serve using a mini spatula.
Yield 24 servings.
–Season’s Best – Fall/Winter 2001

 Southwestern Snack Squares
Your guests will love this innovative and delicious variation of the ever popular layered Mexican dip.
2 Tbsp cornmeal
2 pkg (8 oz ea) refrigerated crescent rolls
1 can (16oz) refried black beans or refried beans
2 Tbsp southwestern seasoning mix
6 oz sharp cheddar cheese, shredded (1 1/2 cups)
2 plum tomatoes, chopped
2 green onions with tops, sliced
1/2 cup pitted ripe olives, chopped
1 cup salsa (optional)
Preheat oven to 350F. Sprinkle stoneware bar pan with cornmeal. Unroll crescent rolls; place longest sides of dough over shortest side of pan. Press perforations to seal using dough and pizza roller; roll dough slightly up sides of pan. Bake 18-20 minutes or until golden brown. Cool completely. In 1 quart batter bowl, combine refried beans and seasoning; spread over crust. Shred cheese over bean mixture. Dice tomatoes and slice green onions with 8″ knife. Chop olives. Sprinkle vegetables over cheese. Cut with a pizza cutter; serve using a mini spatula. Top each serving with salsa, if desired. Yield 24 servings.
Cook’s tips: Substitute 2 tsp chili powder for Pampered Chef Southwestern seasoning mix, if desired.
Top southwestern snack squares with your favorite ingredients, such as chopped avocado, onion or jalapenos or sour cream.
–Season’s Best – Spring/Summer 1999

Thai Peanut Dip with Wonton Chips
Who says peanut butter is just for kids… This zesty peanut dip turns crispy wonton chips or fresh vegetables into a party!
Wonton Chips
18 (3″ square) wonton wrappers
Vegetable oil
Peanut Dip
1/2 cup creamy peanut butter
1 container (8oz) plain lowfat yogurt
2 Tbsp soy sauce
2 Tbsp packed brown sugar
1/8 tsp ground red pepper
2 garlic cloves, pressed
1 piece (1/2 ” chunk) fresh ginger root, pressed
1 Tbsp cilantro, snipped (optional)
Assorted cut up fresh vegetables, such as carrot sticks, red bell pepper strips, pea pods, or celery fans (optional)
For chips, preheat oven to 375F. Cut each wonton wrapper in half diagonally using a pizza cutter; arrange in single layer on flat baking stone. Spray the chips with vegetable oil. Bake 8-10 minutes or until lightly browned and crisp. Remove from oven and cool on a rack.
For dip, in 1 quart bowl whisk together peanut butter, yogurt, soy sauce, brown sugar and red pepper until smooth using a 10″ wire whisk.

Ice Shaver Recipes

Raspberry Slush
Dole Country Raspberry frozen juice concentrate
Raspberry gingerale
Mix juice according to can, freeze in ice shaver tubs, shave ice and add ginger ale.

Frosty Citrus Cooler
6 oz frozen orange juice concentrate
6 oz frozen lemonade concentrate
2 cups apple juice
ginger ale or 7 up
Thaw juice concentrates and mix together with apple juice. Divide the mixture evenly among the 3 ice shaver tubs. Freeze. Shave. Pour pop over top.

Creamsicle Ice (see Cremesicle Ice above)

Bacardi Frozen Slush
Barcardi frozen concentrate tropical fruit mixer in the frozen juice section or grocery stories, has flavors such as Strawberry, Peach, or Pina Colada. Mix 1 can mixer with 2 cans water, freeze & shave.

Strawberry Pineapple Slush
10 oz can Barcardi strawberry daiquiri mix
10 oz water
12 oz frozen Dole pineapple juice
12 oz water
7 up
Mix together, freeze in ice shaver tubs. Shave and add pop.

Pineapple Ice
1 cup water
2 cups unsweetened pineapple juice
3/4 cup sugar
1 cup orange juice
Combine water and sugar in small saucepan. Bring to boil stirring constantly until sugar dissolves, reduce heat and simmer 5 minutes. Cool. Combine syrup, pineapple juice and orange juice. Freeze in tubs, Shave.

Cool Cinnamon Ice
1 cup cranberry juice cocktail
1/3 cup sugar
1/3 cup red hot candies
4 whole cloves
3 cups water
1 Tbsp lemon juice
2 Tbsp Tan
Mix all ingredients and heat until red hots melt. Strain out whole cloves. Cool. Freeze and shave.

Jello Slush
1 3oz pkg any flavor jello
1 cup boiling water
1 cup sugar
2 cups cold water
1 46oz can unsweetened pineapple juice
Mix Jello, boiling water and sugar until dissolved. Add cold water and pineapple juice. Freeze & shave.

Schwan’s Vita Sun
Schwan’s sells Vita-Sun drink concentrate in a variety of flavors. Mix 1 carton Vita-Sun with 1/2 carton water. Pour small amount of this over plain shaved ice. Instant snow cones!

Kool Aid Slush
Freeze Kool-Aid in ice shaver tubs and pour same flavor over it after it’s been shaved. The less liquid used, the more like a snow cone, the more liquid, the more like a Slush Puppy.

Peachy-Peachy Slush
1 3oz pkg peach flavored jello
1/2 cup sugar
1 cup boiling water
Mix these together until jello is dissolved.
Add:
2 cups cold water
1 46oz can Libby’s peach nectar
Freeze in 7 ice shaver cups. Shave and slush down with 7Up.
This is excellent with a shot of Peachtree Schnapps.

Bourbon Slush
2 quarts cranberry juice cocktail
1 quart 7Up
1 cup sugar
1 cup bourbon (for virgin slush, add 1 cup 7Up)
Mix together & freeze in ice shaver tubs.

Fantastic Margaritas
Mix Bacardi Margarita mix as directed in the Bacardi frozen slush. Shall all 3 tubs. Mix in 1 cup of cactus juice margarita flavored Schnapps and slush down with Squirt until the right frozen consistency.

Champagne Punch
2 cups water
23 oz pineapple juice
1 Tbsp lime juice
1 14oz bottle carbonated water
6oz can frozen lemonade
1/2 plus 2 Tbsp sugar
1 28oz bottle champagne, chilled
Combine water and lemonade. Stir in pineapple juice, sugar and lime juice. Chill. To serve, slowly pour in champagne and carbonated water. Pour over shaved orange juice.

Vodka Slush
1 6oz can frozen orange juice concentrated, thawed
2 6oz cans frozen lemonade concentrate, thawed
Add all the water called for from the concentrates.
1 46oz can sweetened pineapple juice
2 cups iced tea
1 1/2 cups sugar
2 1/2 cups vodka or 7Up
Mix all ingredients together in a large bowl and freeze in shaver cups.
Blogger Note: Add a little grenadine if you wish.

Snow Cone Tip:
For easy shaving of ice, add 1 tsp sugar to each shaver tub when freezing water to shave for snow cones!!

Authentic Lemon Ice
-using Pampered Chef Ice Shaver
2 cups water
2/3 cup sugar
1 cup lemon juice (use the juice of 2 lemons plus enough reconstituted juice to yield 1 cup)
zest of 2 lemons, cut finely
Heat water and sugar to boiling. Simmer for 5 additional minutes. Remove from heat, stir in lemon juice and lemon zest. Cool to room temperature. Divide mixture evenly among the three ice shaver tubs. Freeze until firm. Shave frozen mixture in ice shaver, scoop into small cups, serve with a spoon or a straw.

Health-Wise “Snow Cups”
-using Pampered Chef Ice Shaver
1 can (6 oz) frozen juice concentrate*
water
Freeze water in the 3 ice shaver cups until solid. Prepare juice by mixing concentrate with 1 or 2 cans of water. Set aside.
Remove ice from cups and shave. Scoop ice into glass. Pour a small amount of prepared juice over ice. Serve with a spoon or straw as desired.
*Use any variety from apple juice to grape juice to orange juice; frozen non-alcoholic Daiquiri mixes to Pina Colada mix. Have FUN!

Frozen Margarita Fruit Platter
-using Pampered Chef Ice Shaver
1 can (10 oz) frozen margarita mix (non-alcoholic), thawed
1 cup water
1 cup lemon lime soda
Assorted fruits
1 pint strawberries
1 small bunch grapes
1/4 watermelon
1/2 medium honeydew melon
1 small cantaloupe
Freeze Chillzanne Platter 4-6 hours. Combine margarita mix and water. Divide mixture evenly between two ice shaver tubs. Freeze until firm. Cut assorted fruit using egg slicer, garnisher and small stainless steel scoop to measure 8 cup capacity. Place in batter bowl and freeze 30 minutes. Arrange frozen fruit on chilled Chillzanne Platter. Remove frozen margarita mixture from tubs and shave with ice shaver. Place shaved ice in batter bowl and add lemon lime soda. Pour over frozen fruit. Cover with Chillzanne Lid and wait 5 minutes. Serve with a spoon.
Yield 8 servings or 16 sample servings.
Variation: Reduce lemon-lime soda to 3/4 cup and add 1/4 cup tequilla
Approximately 169 calories & 1 gram of fat per serving.

Scandi Entertaining

Sesame Spinach Spread
1 cup sour cream
1 cup chopped green onions
1 tsp garlic salt
1/4 tsp pepper
1 tsp sesame seeds, toasted
1 pkg (10oz) frozen chopped spinach, thawed, well drained
1 can (8oz) sliced water chestnuts, drained, chopped
In medium bowl stir together sour cream, green onions, garlic salt, pepper, spinach and water chestnuts. Sprinkle with sesame seeds. Serve with crackers.
(Suggested Keebler “Toasteds” crackers: Buttercrisp Crackers, Harvest Wheat Crackers, Toasted Sesame Crackers)

Spicy BBQ Cocktail Meatballs
1 1/2 lbs lean ground beef
1 1/2 lbs lean ground pork
2 cups finely crushed BBQ potato chips
1 cup shredded Pepper Jack Cheese
1/2 (4oz) can diced jalapenos, drained
2 large eggs, beaten
1 (18oz) bottle Sweet ‘N Tangy spicy barbecue sauce
1. In large bowl, combine beef, pork, potato chips, cheese jalapenos and eggs; salt and pepper as desired. Mix by hand or with spoon until well combined.
2. Shape mixture into 1 1/4 inch meatballs. Place on 2 greased large baking sheets. Bake in a preheated 400F oven until cooked through and lightly browned, turning over halfway through (about 15 minutes).
3. Transfer cooked meatballs to a 5 quart or larger slow cooker. Cover with barbecue sauce and simmer on low for several hours.
-Target Brand Essential Everyday

Bacon, Tomato, Avocado Quesadilla
Preparation time 30 minutes
4 (10″) flour tortillas
2 Tbsp butter, softened
8 slices (3/4 cup) bacon, crisply cooked, chopped
1 large (1 cup) tomato, seeded, chopped
1 medium avocado, pitted, peeled, sliced
Spread 1 side of each tortilla with 1 1/2 tsp softened butter.
Place tortillas, buttered-side down, onto large cutting board. Place 2 slices cheese onto half of each tortilla. Top evenly with bacon, tomato and avocado. Fold each tortilla in half over filling.
Heat 12″ skillet over medium heat; place 2 quesadillas into skillet. Cook, turning once, until golden brown on each side and cheese is melted (5-6 minutes). Repeat with remaining quesadillas. Cut each quesadilla into 4 wedges.
4 (4 wedge) servings.
-Land O’Lakes Butter

Apple Puff Pancake
Prep time: 15 minutes, Total time: 30 minutes
4 Tbsp butter
1/2 cup all purpose flour
1/2 cup milk
2 eggs
1/4 cup maple flavored syrup
1 medium (1 cup) apple, peeled, quartered, sliced
2 Tbsp firmly packed brown sugar
1/4 tsp ground cinnamon
powdered sugar
Heat oven to 425F. Melt 2 Tbsp butter in 9″ glass pie pan in oven (4-5 minutes). Brush melted butter over bottom of pan.
Meanwhile, combine flour, milk and eggs in medium bowl; beat with wire whisk until well mixed. Carefully pour batter into hot pie pan. Bake 14-17 minutes or until puffed and light golden brown.
Meanwhile, melt remaining 2 Tbsp butter in 8″ nonstick skillet over medium heat. Add maple syrup, apple slices, brown sugar and cinnamon Cook until apple is tender (4-5 minutes); keep warm.
Spoon apple mixture over puffed pancake; sprinkle with powdered sugar. Serve immediately.
2 Servings
-Land O’Lakes Butter

Southern Style Potatoes O’Brien
1/4 cup vegetable oil
4 cups hash brown potatoes
1/2 cup chopped onions
1/2 cup chopped green peppers
1/3 cup chopped red peppers
1/4 cup chopped parsley
Seasoning to taste
1. Heat oil in large skillet over medium high heat.
2. Combine all ingredients and add to hot oil. Fry 10-12 minutes, turning frequently.
3. Season to taste and serve.
-Lynden Farms

Fresh Veggie Pockets
4 whole wheat pita breads, halved crosswise
1/2 cup light soft cream cheese
3 Tbsp salted sunflower seeds, coarsely chopped
1/2 tsp dried dillweed
2 large tomatoes, sliced
1 large cucumber, sliced
1 ripe avocado, peeled, pitted, sliced
2 cups (8oz) shredded extra sharp Cheddar cheese
In a small bowl, combine cream cheese, sunflower seeds, and dillweed. Spread mixture inside each pita half. Evenly fill each half with tomato, cucumber, avocado and cheese. 4 servings.
-Crystal Farm Cheese

Buffalo Chicken Pasta
Serves 4
28 frozen popcorn chicken bites or chicken nuggets (we sometimes use pheasant breast here)
3.1/2 (16oz) pkg penne rigate
2 Tbsp butter
1 cup sliced celery
1/2 cup chopped onions
1 Tbsp chopped garlic
1 cup half & half
1/2 cup blue cheese crumbles
1/4 cup Louisiana style hot sauce
1. Prepare chicken and pasta according to package directions. Drain pasta.
2. Meanwhile, in large skillet, melt butter over medium high heat. Add celery, onions and garlic; salt and pepper to taste. Saute until celery is softened (about 5-7 minutes).
3. Stir in half & half, blue cheese and hot sauce. Bring to a boil, reduce heat and simmer 2-3 minutes. Add pasta and chicken, toss to coat. Continue simmering until heated through and sauce has thickened.
-Target Brand- Everyday Essentials

Mini Pigs in a Wrap*
2 pkg cocktail weiners
2 pkg crescent rolls (Pillsbury)
Cut each rectangle of crescent roll into 3 triangle pieces. Wrap these triangles around hot dogs starting at wide end. Put these into 375F oven for 10-12 minutes.
-Pillsbury
http://www.pillsbury.com/recipes/mini-crescent-dogs/e8abc84e-8a0e-42d6-ae7e-23b677a161ac
*this is a favorite for Christmas Eve get togethers

Pickled Fish
Ingredients
6-8 lbs fish, any kind
8 cups water
1 3/4 cups salt
White vinegar
2 1/2 cups white sugar
1 1/2 cups brown sugar
1/8 cup pickling spices
1 3/4 cup Silver Satin wine
Sliced onion
Directions
Soak fish for 48 hours in 8 cups water and 1 3/4 cups salt (or strong enough to float an egg). Keep in a cool place. After 48 hours, rinse and drain well. Soak 24 hours in white vinegar to cover fish. Drain and discard vinegar. Cut fish into small pieces. Stir and bring to a boil 4 cups white vinegar, white sugar, brown sugar and pickling spices; let cool then add Silver Satin wine and sliced onion. Fill glass jar alternately with fish and sliced onion then fill jars with the cooled mixture. Refrigerate. Should be ready to eat in 10-14 days.
-Adrianne Henschke of Litchfield
February 2015 – Senior Prospective Newspaper

Apple Pie Cake
Ingredients
1/4 cup butter
1 cup sugar
1 egg
1/4 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup flour
1 tsp soda
1/2 cup walnuts, chopped
2 Tbsp hot water
1 tsp vanilla
2 1/2 cups apples, chopped
Directions
Cream sugar and butter; add egg. Sift dry ingredients together and add to mixture. Add apples, water, nuts and vanilla. Bake in greased 9″ pie pan at 350F for 45 minutes. Serve with whipped cream or ice cream.
-Carol Eiden of Cologne
February 2015 – Senior Prospective Newspaper

Sauerkraut Salad
1 32oz pkg of Krrrisp Kraut sauerkraut
1 cup diced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup sugar
1/3 cup cooking oil
1/3 cup vinegar
Directions:
Rinse and drain sauerkraut, squeeze out excess moisture. In a large bowl combine sauerkraut, celery, onion and green pepper. In a small bowl combine sugar, oil and vinegar, mix well. Add to the sauerkraut mixture. Cover and marinate in refrigerator at least 4 hours before serving, or overnight.
Serve as a salad or as a condiment with brats, hamburgers or hot dogs.
-Krrrrisp Kraut by Flanagan

Ultimate Party Meatballs*
1 14oz can Oceanspray jellied or whole berry cranberry sauce (or grape jelly)
1 12oz can bottle chili sauce
1 2lb bag frozen, pre-cooked, cocktail size meatballs
Combine the sauces in a large saucepan. Cook over medium low heat, stirring until smooth. Add meatballs. Cover and cook 15 minutes or until the meatballs are heated through, stirring occasionally.
Makes 30 servings.
*Blogger Note: to use at the lake I put the two sauce containers into the crockpot at the medium setting. Then I put the meatballs into the pot and turn the temp up to the higher setting for about 20 minutes before carting it off to the party to plug in at the low setting. If bringing this to the fish house get the temp high before taking it out to the house as you will need it to stay warm for quite a while without the electricity.  This is also great for any leftover cranberry sauce you have from Thanksgiving.
-From the Oceanspray can

Tortellini-Asparagus Salad
1 (9oz) pkg refrigerated cheese tortellini
8 oz fresh asparagus, trimmed & cut into 2″ pieces
1/2 cup bottled ranch salad dressing
1/2 cup ReaLime juice
2 Tbsp grated Parmesan cheese
cracked pepper
Cook tortellini with asparagus in large saucepan according to package directions for pasta. Drain. Meanwhile combine ranch dressing, ReaLime and Parmesan cheese in a large bowl. Add pasta mixture, toss gently to coat. Chill 2 to 8 hours. Before serving sprinkle with pepper. Serves 6.
-From the ReaLime bottle

Duck Nuggets
1 or 2 breasted ducks (ducks that are not divers are better)*
bacon
olives, water chestnuts, onions (pickled or regular)
In a bowl with water and salt, brine the duck breasts. The longer you do this the better. We generally like to leave these brining in the refrigerator for two or three days. Cut the duck pieces into small bite sizes. Cut bacon into halves. Wrap the duck around one of your center choices (olive, water chestnut, onion) then wrap the bacon around the duck and secure with a toothpick. Grill these on medium flame for about 5 minutes or until the bacon and duck are cooked.
* Pheasant also works for this recipe.

Holiday Creamed Onions (Seneca Foods)
1 jar Aunt Nellie’s Holland Style whole onions, drained
2 cups half & half or light cream
2 Tbsp dry sherry
1/4 cup flour
2 Tbsp grated Parmesan cheese
pinch of nutmeg
salt & freshly ground white pepper
1/4 cup unsalted butter/margarine
1/4 tsp paprika
1/4 tsp dry mustard
In small saucepan, heat half & half and sherry just to simmering, set aside. In 3 quart saucepan, melt butter; add flour and cook, stirring constantly, 1 minute. Gradually whisk in half & half mixture; stir over medium heat until sauce thickens. Stir in cheese, dry mustard, nutmeg, salt and pepper. Add onions to sauce, pour into quiche pan or 9 or 10 inch pie pan; sprinkle with paprika. Bake at 350F 10 minutes, uncovered, until sauce is bubbly. Makes approximately 6 servings.
– http://www.senecafoods.com

Cocktail Onions (This version from Martha Stewart Living – March 2016)*
Bring 1/2 cup white vinegar, 1 cup dry vermouth, 3 Tbsp sugar and 1 Tbsp coarse salt to a boil. Pack 1 lb frozen pearl onions and 1 tsp each of coriander seeds and black peppercorns into a glass jar. Pour in liquid, let cool completely. Cover, refrigerate 1 week before using.
*We use cocktail onions for pheasant wraps (the other wrap is green olives with pimentos).

Thousand Island Dressing*
2 parts mayonnaise
1 part ketchup
2 parts sweet pickle relish
Mix all the items together and you are ready for a great salad or Reuben sandwiches.
*For camping and early spring cabin opening we used the food packets that had been saved from fast food places. So two packets of mayonnaise and relish with one packet of ketchup. The recipes below also work with food packets.

Dressing for fresh fried fish
2 parts mayonnaise
1 part yellow mustard
or
1 part mayonnaise
1 part sweet pickle (or dill pickle) relish
Mix these together. They are a great dipping sauce for fried fish. This like a tartar sauce for when you are serving fish… even good on potatoes.

Dressing for fried potatoes or hash browns
1 part mayonnaise
1 part ketchup
or
1 part ketchup
1 part yellow mustard
Depending on the family member, each of these is popular for dipping and dressing potatoes and hamburger.
Mix together.

Margie’s Mist
Similar to a very famous liqueur
10 oz water
1 1/4 cups sugar
14 oz vodka
6 heaping Tbsp Ovaltine
Drop of rum extract
1 pint whipping cream
Simmer water and sugar. Cool. Mix remaining ingredients with water and sugar mixture in a 2 quart container. Store in refrigerator. Shake well before serving.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Hot Buttered Rum Mix
A winter recipe to enjoy on a snowy day, by a crackling fire.
1/4 pound (1 stick) butter, softened
1 pound dark brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Rum
Cream butter and sugar. Add spices. Mix well. Store in covered container in refrigerator.
To serve, put 1 heaping tablespoon of mixture in a cup. Add 1 1/2 oz dark rum. Fill with boiling water. Can be garnished with a cinnamon stick and lemon.
Makes 12 – 14 servings.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Wine Cooler
A good refresher for a summer day.
Red wine
Seven Up
Ice cubes
Choose your favorite red wine – Rose, Pink Chablis, Burgundy or Cold Duck. Place ice cubes in a tall glass. Fill 1/2 with wine and 1/2 with Seven-Up.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Kool-Aid Punch for the Lake Crowd
1 large pkg cherry Kool-Aid
1 large pkg strawberry Kool-Aid
3 quarts water
2 cups sugar
1 6oz can frozen orange juice
1 6oz can frozen lemonade
1 quart ginger ale
Mix all ingredients, except ginger ale, which should be added just before serving.
Makes 48 half cup servings.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Orange Julia
1 6 oz can frozen orange juice
1 cup milk
1 cup water
1/4 – 1/2 cup sugar
1 tsp vanilla
10 ice cubes
Mix all ingredients in blender at low speed, gradually adding ice cubes. Blend until smooth.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Easiest Lemonade
Juice of 1 large lemon
1/2 cup sugar
1 quart water
Mix. Chill. Serve over ice cubes.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Ginger Tea
A refreshing, cool drink.
3 tea bags
1 cup boiling water
Juice of 2 oranges
Juice of 2 lemons
1/2 cup sugar
1 28 oz bottle ginger ale, chilled
Make a cup of strong tea by putting 3 tea bags into 1 cup boiling water. Remove bags. Add fruit juices and sugar. Chill. Just before serving, add ginger ale.
Makes about 5 8oz servings.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Fruit Crush
The base for this refreshing summer drink may be stored in your freezer until needed. Great to have on hand when you’re expecting company.
3 cups water
2 cups sugar
1 46oz can pineapple juice
1 1/2 cups orange juice
1/4 cup lemon juice
3 ripe bananas, mashed
3 quarts ginger ale or sparkling water, chilled
In a large kettle, mix water and sugar. Bring to a boil. Remove from heat. Stir in fruit juices and mashed bananas. (Bananas can be mashed in a blender or a food processor, with a small amount of juice.) Pour into 4 ice cube freezer trays. Freeze until firm. When frozen, they can be put into plastic bags for easy cooler storage or transport.
To serve, take from freezer about 15 minutes before putting into glasses. Break up mixture, and fill glasses 1/3 full of fruit crush. Fill remainder of glass with ginger ale or sparkling water. Stir.
Makes 6 quarts or 24 servings.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Cranberry Slush
A cooling red punch.
1 quart Ocean Spray cranberry juice cocktail
1 12oz can frozen lemonade
12 oz (1 1/2 cups) bourbon
Mix all ingredients in a 1 gallon container, such as an ice cream pail. Freeze.
Remove from freezer when ready to use.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Caesar Pepperoni Pasta Salad
Betty Crocker Suddenly Salad recipe
1 pkg Suddenly Caesar pasta salad mix
Cold water and vegetable oil call for on package
1 cup ready to eat pepperoni slices, cut in half
1 medium tomato, coarsely chopped (3/4 cup)
1 jar (2 1/2 oz) sliced mushrooms, drained
Make salad as directed on package. Stir in remaining ingredients. Store covered in refrigerator.
4 to 5 main dish servings.

Caesar’s Fillets
Attention all microwave owners – try this recipe with your next catch.
1 pound fish fillets
1/2 cup Caesar salad dressing
1/2 cup seasoned bread croutons
1/2 cup shredded Cheddar cheese
Dry fish fillets well. Moisten thoroughly with Caesar dressing. Lay single layer in a microwave pan. Cover with bread crumbs. Top with Cheddar cheese. Cover.
Microwave on high until fish flakes easily with a fork, or until cheese is melted. Check after 5 minutes. Let stand a minute. Check again.
Serves 2-3.
-from North Country Cabin Cooking by Mary Brubacher & Margie Knoblauch

Mango Shrimp Salsa
From Clancy’s – Aldi
16 oz medium easy peel raw shrimp, thawed & peeled
3 Tbsp & 1 tsp extra virgin olive oil, divided
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp crushed red pepper
pinch chili powder
1/4 tsp garlic powder
3/4 tsp Iodized salt, divided
1/4 tsp & pinch ground black pepper, divided
2 ripe mangos, peeled & diced
1/2 red onion, diced
3 Tbsp freshly squeezed lime juice
2/3 cup chopped cilantro
10 oz big dippers tortilla chips
In a large bowl, combine the shrimp with 1 tsp oil, paprika, cumin, crushed red pepper, chili powder, garlic powder, 1/4 tsp salt & a pinch of pepper. Toss until thoroughly combined.
In a medium skillet over medium-high heat, heat 2 Tbsp oil, saute shrimp until opaque. Chill 20 for 20 minutes.
In a medium bowl, combine the mango, red onion, lime juice, remaining oil, salt & pepper.
Chop the shrimp, toss with the mango mixture.
Add the cilantro and toss until combined. Serve with chips.

Fruit Cocktail Appetizer
-Catherine Lundquist
2 cup crushed pineapple
1 can grapefruit
3 Tbsp lemon juice
20 or 30 after dinner mints, pillow type
Mix fruit and crushed mints together. Let stand until mints dissolve. Chill. Garnish with mint leaves and cherries. Serves about 8. Mints give a wonderful flavor. Oranges may be added for color.
-Aldersgate Methodist Church- St Louis Park, MN circa 1946

Slow Cooker Chicken Fajitas
Hands on: 10 minutes
Total time: 3 hours 10 minutes
Makes 4 servings
Ingredients
3 frozen boneless skinless chicken breasts
3 bell peppers, sliced (any combination of green, red, yellow or orange)
1 small onion, sliced
1 (10 oz) can diced tomatoes with green chilies
2 tsp chili powder
2 tsp cumin
Tortillas, sour cream & guacamole
Directions
1. Combine all ingredients except tortillas and toppings in slow cooker (6 quart size).
2. Cook on Low 8-9 hours or High 3-4 hours.
3. Shred chicken, serve in tortillas with sour cream and guacamole.
Tip: Don’t have chili powder and cumin? – Substitute 1 (1.25 oz) packet fajita or taco seasoning.
-Market Pantry (Target Brand)

Chicken Bacon Ranch Wraps
Hands on time: 20 minutes
Total time: 25 minutes
Makes 4 wraps
Ingredients
8 slices turkey bacon
2 tsp oil
1 lb boneless, skinless chicken breasts, cut into 1/2 inch strips
1/2 cup reduced fat ranch dressing
4 high fiber flour tortillas (9 inch), warmed
1 cup reduced fat mild cheddar shredded cheese
1 tomato, chopped
Shredded lettuce
1. Cook bacon in large non-stick skillet over medium heat, turning occasionally, until crisp; drain on paper towels.
2. Heat oil in skillet; add skillet. Cook over medium-high heat 4-7 minutes, stirring occasionally, until fully cooked. Remove from heat, stir in dressing.
3. Arrange chicken and bacon in tortillas. Sprinkle with cheese, tomato and lettuce. Wrap and secure with toothpick, if desired.
-Market Place (Target Brand)

Bacon Cheeseburger Rotini
Hands on time: 15 minutes
Total time: 30 minues
Makes 4 servings
Ingredients
8 slices bacon
1 lb ground beef
2 cups water
1 can (10.75 oz) condensed tomato soup
1/4 cup ketchup
2 12 cups rotini
1 cup cheddar jack finely shredded cheese
Directions
1. Cook bacon in large skillet over medium heat until crisp, drain on paper towels. Discard fat from skillet; add beef. Cook over medium-high heat until fully cooked; drain.
2. Stir in water, soup, ketchup and rotini; heat to boiling. Reduce heat; cover. Simmer 15 minutes until pasta is tender, stirring halfway through.
3. Sprinkle with cheese, crumble bacon onto cheese. Let stand 2 minutes to melt cheese.
-Market Pantry (Target brand)

Mushroom Chicken Risotto
Ingredients
1 Tbsp olive oil
3 (about 3/4 lb) boneless marinated chicken breasts, cut into chunks
1 tsp minced garlic
1 (8 oz) pkg fresh sliced mushrooms
1 (10 oz) can cream of mushroom soup
2 1/4 cups milk
3/4 cup (3 oz) finely shredded Parmesan cheese
1 cup long grain rice
1 cup frozen peas, thawed
Additional finely shredded Parmesan cheese, if desired
In a deep (12 inch) saute pan, heat oil over medium-high heat until hot. Cook & stir chicken, garlic & mushrooms 6-8 minutes or until chicken is no longer pink & vegetables are tender. Stir in soup, milk and cheese, bring to boil. Stir in rice. Cover; cook on low heat 20 minutes or until rice is tender. Gently stir in peas. Serve hot, garnished with more cheese. 1 servings.
-Crystal Farms

California Chicken Salad with Dried Cranberries
Chicken Salad:
3 cups shredded cooked chicken
1/2 cup diced cranberries
1/2 cup chopped yellow or orange bell peppers
1/4 cup diced green onions
2 Tbsp diced black olives
12 cup ranch dressing (regular or light)
Sandwich:
8 slices whole grain bread
4 large Romaine lettuce leaves
1 large avocado, peeled, cut into 1/8 inch slices
Directions
In a large bowl, stir together all chicken ingredients; set aside. To assemble sandwiches: Place 1 large lettuce leaf on top of 1 slice bread. Top with about 1/4 of the avocado slices. Place about 1 cup salad on sandwich; top with 1 piece of bread. Secure sandwich with wooden pick. Refrigerate leftovers. Makes 4 sandwiches.
-Ocean Spray

Light Style Breakfast Wraps
Serves 4
Prep time: 10 minutes
Cook time: 5 minutes
3 eggs
3 egg whites
1 1/2 cups (6 oz) reduced fat Colby jack cheese, divided
1/2 cup chopped Canadian bacon or cooked ham
1/4 cup thinly sliced diced green onion
1/4 tsp hot pepper sauce
4 (6-8 inch) whole wheat flour tortillas or flavored wraps
Beat together eggs and egg whites in a medium bowl. Stir in 1 cup cheese, Canadian bacon, green onion and if desired hot sauce. Coat a large nonstick skillet with cooking spray, place over medium-high heat. Add egg mixture, cook until eggs are desired consistency, stirring frequently. Heat tortillas according to package directions. Spoon egg mixture down center of tortillas; top with remaining 1/2 cup cheese. Roll up.
-sargento.com

Sweet Minis Stuffed with Cream Cheese
Fresh pesto ingredients:
1 cup fresh cilantro
1 small garlic clove
2/3 cup toasted walnuts
small pinch of sea salt
1/4 cup Parmesan cheese
1/2 cup olive oil
1 Tbsp fresh orange juice
Additional ingredients (not to be used in blender):
1 lb bag of sweet mini peppers
8 oz cream cheese or goat cheese
Put all ingredients into a blender or a food processor and puree.
Preheat oven to 350F. Leaving stem on the peppers, slice peppers and remove the seeds. Fill each pepper with cheese. Arrange peppers on a baking sheet, drizzle with a touch of olive oil and bake for about 8-10 minutes until peppers are tender and touch crispy. Remove from oven and arrange on a platter. Spoon pesto on top of each pepper.
-Aldi Sweet Peppers

Baked Florentine Chicken
4 skinless, boneless chicken breasts
1 egg
1/2 cup Italian bread crumbs
1/2 cup shredded 6 cheese Italian
14 cup finely chopped toasted walnuts
1 Tbsp butter or margarine, melted
Hot cooked spinach fettuccine
Warm spaghetti sauce
Additional shredded cheese
Serves 4
Directions
Heat oven to 400F. Lightly beat egg in shallow dish with 2 Tbsp water. In another shallow dish, combine bread crumbs, 1/2 cup cheese and walnuts. Dip each chicken breast in egg, then crumb mixture. Place in 2 quart baking dish. Drizzle with butter. Bake for 20 minutes or until chicken is tender and no longer pink inside. Serve hot over fettuccine, topped with sauce and cheese
-crystalfarms.com

Santa Fe Pinto Beans with Pork Kabobs
Serves 6-7 servings
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp vegetable oil
1 can (14.5 oz) chicken broth
1/2 tsp ground cumin
1 can (16 oz) reduced sodium pinto beans, drained & rinsed
1 can (15 oz) reduced sodium black beans, drained & rinsed
1 can (10 oz) diced tomatoes with green chilies, undrained
1 can (11 oz) whole kernel corn, drained
1 Tbsp red wine vinegar
In a large skillet, saute the green pepper, onion, and garlic in oil for 3 minutes. Stir in the broth cumin. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add pinto beans, black beans, tomatoes, corn and vinegar. Heat thoroughly. Serve with grilled pork tenderloin kabobs.
-bushbeans.com

Stuffed Greek Chicken Wrap
Servings 4
1 (16 oz) garbanzo beans, drained
4 or 6 (8 inch) flour tortillas
1 cup romaine lettuce, shredded
1/4 cup Italian or Greek dressing
1/4 cup plain yogurt
1 cup chicken, cooked & shredded
1 small cucumber, peeled, seed & diced (about 1/2 cup)
1/4 cup red onion, thinly sliced
1 small tomato, cored & chopped (about 1/2 cup)
1/2 cup crumbled feta cheese
6 Kalamata olives, pitted & chopped or sliced
Place half the beans in a saucepan; mash gently with a potato masher or the back of a fork. Stir in remaining whole beans; heat through. Cover and set aside. Arrange tortillas on counter, place lettuce evenly in the center of each. Mix yogurt and dressing in a small bowl. Combine dressing mixture last. Divide mixture onto prepared tortillas. Fold in sides of tortilla and roll up lightly. Serve warm or cold.
-bushbeans.com

Ultra Creamy Mashed Potatoes
Prep 15 minutes
Cook 20 minutes
Makes 6 servings
3 1/2 cups chicken broth
5 large potatoes, cut into 1 inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 Tbsp butter
Generous dash ground black pepper
1. Heat the broth & potatoes in a 3 quart saucepan over medium-high heat to a boil.
2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
3. Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with reserved bacon.
-www.swansonbroth.com

Black Bean Soup
1 cup chicken broth
1 (15.5 oz) can black beans, rinsed & drained
1/2 cup salsa
Cilantro, avocado, lime juice or sour cream, if desired
1. Combine broth and beans in saucepan. Bring to a boil; reduce heat and simmer 5 minutes. While cooking, mash some of the beans with a fork or spoon.
2. Stir in salsa, heat. Add chopped cilantro, avocado, lime juice or sour cream for additional flavor.
-Market Pantry (Target Brand)

Berries & Spinach Salad
Hands on Time: 5 minutes
Total time: 5 minutes
Makes 4 servings
Ingredients
1 bag (6 oz) baby spinach leaves
1/3 cup poppyseed dressing
1 1/3 cups frozen triple berry fruit blend, partially thawed
1/2 cup slivered almonds, toasted, if desired
1. Toss spinach and dressing in large bowl. Arrange on serving plates.
2. Sprinkle each with berries and almonds. Serve immediately.
Tips:
* Great with balsamic dressing in place of poppy seed dressing.
* Delicious tossed with diced, fully cooked chicken.
-Market Pantry (Target brand)

Triple Berry Smoothies
Hands on time: 5 minutes
Total time: 5 minutes
Makes 4 servings
2 cups triple berry fruit blend (Market Pantry)
1 1/2 cups fruit juice
1 carton (6 oz) yogurt
1. Combine all ingredients in blender.
2. Blend on HIGH until smooth, stopping as necessary to scrape down sides.
-Market Pantry (Target brand)

Asparagus & Yellow Tomato Sauce
Serves 4-6
12 oz whole wheat rotini, cooked according to pkg directions
2 Tbsp unsalted butter
1 cup olive oil
2 cloves garlic, mixed
1/4 cup red onion, diced
2 cans asparagus, cut into 1 inch pieces
1 cup yellow tomatoes, diced
2 Tbsp fresh basil, chopped
1/2 tsp dried dill
Salt & pepper to taste
In a large non-stick skillet, melt the butter and oil over medium-high heat. Add garlic and onion; saute until fragrant, 2-3 minutes. Add asparagus and saute until crisp-tender, 2-3 minutes more. Add tomatoes, basil, and dill; saute until warm, about1 minute more. Toss with warm pasta and season with salt and pepper.
-Organic Brand – Aldi

Salsa Chicken Skillet
4 servings
2 Tbsp olive oil
1 lb boneless, skinless chicken breast, cut into 1/2″ pieces
1/2 lb fresh mushrooms, sliced
1 medium green pepper,chopped
1 small onion, chopped
2 ribs celery, chopped
1 garlic clove, chopped
1/2 cup frozen corn, thawed & drained
1 15 oz can reduced sodium black beans, drained
2 cups salsa, mild or spicy
2 cups cooked white rice
1/4 cup sour cream
1/4 cup shredded Cheddar cheese
Heat 1 Tbsp of the oil in a 10″ skillet over medium-high heat. Add chicken pieces; brown slightly. Remove chicken and set aside. Wipe skillet; heat remaining olive oil. Add mushrooms, green pepper, onion, celery, garlic, corn and beans. Bring to simmer. Stir in chicken and salsa; return to simmer. Cook 5-7 minutes. Serve over rice, topping with sour cream & cheese.
Bush’s Baked Beans at http://www.bushbeans.com

Bleu Cheese Dip with Celery & Onion
Preparation time: 5 minutes
Makes 4 cups
Refrigeration time: 1 hour
1 8 oz pkg cream cheese, room temperature
1 cup crumbled Bleu cheese
1 cup mayonnaise
1 cup sour cream
2/3 cup finely chopped celery
1/3 cup finely chopped sweet onion
2 garlic cloves, minced
1 tsp celery salt
1 tsp black pepper
celery sticks
1. Mix all ingredients together in large bowl.
2. Transfer to serving bowl; cover with plastic wrap and refrigerate for at least 1 hour.
3. Stuff fresh celery sticks with dip and top with slivered almonds or serve dip with celery sticks and/or other dippers of your choice.
Make ahead top: Dip may be prepared ahead of time and refrigerated for up to 3 days.
– Dandy Celery

Cheesy Corn Drop Biscuits
Makes 12 biscuits
2 cups all purpose baking mix
3/4 cup shredded Cheddar cheese
1/2 cup milk
1 (15.25 oz) can no salt Added Whole Kernel Corn, drained
2 Tbsp melted butter
1. Heat oven to 450F. Lightly grease or spray baking pan with cooking spray.
2. Stir all ingredients except melted butter until soft dough forms.
3. Drop by spoonfuls onto baking pan. Drizzle melted butter over tops of biscuits.
4. Bake 8-10 minutes or until golden brown.
-Market Pantry (Target brand)

Black Bean Tortilla Chili
4 servings
2 Tbsp olive oil
2 (6 or 8 inch) corn tortillas, cut into 2 inch strips
2 medium onions, chopped
1 large red bell pepper, chopped
4 cloves garlic, chopped
1 (15 oz) can corn, undrained
2 Tbsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/4 to 1/2 tsp cayenne pepper
1 (15oz) can black beans, drained
1 (16oz) can tomato sauce
salt & pepper
1/4 cup shredded Monterey Jack cheese
2 green onions, chopped
1/4 cup sour cream
2 Tbsp fresh cilantro, chopped
Heat half the oil in a 2 quart saucepan over medium high heat. Add cut tortillas  and lightly brown. Remove to a paper towel lined plate; let drain. Heat remaining oil in saucepan. Add onion, red pepper, garlic, corn and seasonings. Cook 4 minutes; stir often. Add beans and tomato sauce. Season with salt and pepper to taste. Simmer 20 minutes. Serve topped with tortilla strips, cheese, green onions, sour cream and cilantro.
Chef tips: you can subtly spice this dish up by replacing the Monterey Jack cheese with Jalapeno Monterey Jack cheese.
-Bush’s Baked Beans

Fruit Salad with Vanilla
From Taste of Home
Makes 10 servings
Peach pie filling is the secret ingredient in this crowd-pleasing salad. Make it throughout the year using whatever fruits are in season. – Nancy Dodson, Springfield, IL
1 lb fresh strawberries, quartered
1 1/2 cups seedless red and/or green grapes, halved
2 medium bananas, sliced
2 kiwifruit, peeled, sliced and quartered
1 cup cubed fresh pineapple
1 can (21 oz) peach pie filling
3 tsp vanilla extract
In a large bowl, combine the strawberries, grapes, bananas, kiwi and pineapple. Fold in pie filling and vanilla. Chill until serving.

Caesar Pepperoni Pasta Salad
-Betty Crocker Suddenly Salad
1 pkg Betty Crocker Suddenly Salad Caesar pasta salad mix
Cold water & vegetable oil call for on package
2 cups broccoli flowerets
1 cup ready to eat pepperoni slices, cut in half
1 medium tomato, coarsely chopped (3/4 cup)
1 jar (2 1/2 oz) sliced mushrooms, drained
Make salad as directed on package. Stir in remaining ingredients. Store covered in refrigerator.
4-5 main dish servings
-General Mills

Italian Tortellini Vegetable Salad
8 Servings
Prep time: 25 minutes
1 (9oz) pkg refrigerated cheese filled tortellini
1 (9oz) pkg refrigerated spinach filled tortellini
2 cups small fresh cauliflower florets
2 cups small fresh broccoli florets
1 cup oil-packed julienne-cut sun-dried tomatoes (from 6.5 oz jar), drained
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 medium yellow bell pepper, chopped
2 (6oz) jars marinated artichoke hearts, drained, coarsely chopped & reserving 1/4 cup liquid
1 (8oz) bottle Italian salad dressing
1. Cook tortellini in large saucepan as directed on package, adding cauliflower and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, in large bowl, combine tomatoes, onion, parsley, bell pepper and artichokes. Add tortellini, cauliflower and broccoli to salad; stir gently. Add salad dressing and reserved 1/4 cup artichoke liquid; toss to mix. Serve immediately, or cover and refrigerate until serving time.
-Pillsbury

Antipasto Pasta Salad
Prep time: 15 minutes
Start to finish: 1 hour 15 minutes
1 box (8.3oz) suddenly pasta creamy Italian pasta salad mix
1/2 cup mayonnaise or salad dressing
1 cup 1/4 inch strips salami
1 cup 1/4 inch strips provolone cheese
1 cup 1/4 inch strips red bell pepper (1 medium)
1. Make pasta salad as directed on pkg using mayonnaise. Stir in remaining ingredients.
2. Cover and refrigerate at least 1 hour. 4 servings.
-Betty Crocker Kitchens

Lamb Loin Chops with Baby Potatoes & Carrots
-Minneapolis Star & Tribune
Serves 4.
Note: Plan ahead, as the lamb chops need to marinate at least two hours. From, “The Ultimate One-Pan Oven Cookbook,” by Julia Konovalova.
3 garlic cloves, finely minced
2 1/2 large fresh sprigs rosemary, leaves chopped, divided
5 fresh thyme springs, divided
salt & pepper
Zest & juice of 1/2 lemon
olive oil
8 lamb loin chops (about 2 lb)
1 1/2 lb mini potatoes (a mixture of colors looks nice), unpeeled
3/4 lb baby carrots
Directions:
In large bowl, combine garlic, chopped leaves or 2 rosemary sprigs, 3 sprigs thyme, 1/4 tsp salt, 1/4 tsp pepper, lemon zest and juice and 3 Tbsp olive oil. Add lamb chops to bowl and mix to mate sure that the chops are covered by the marinade. Cover bowl and refrigerate for at least 2 hours, but preferably 4-6 hours.
To roast vegetables: Preheat oven to 400F. Cut smaller potatoes in half and larger one in quarters. Place potatoes in a 9×13 inch roasting pan, with carrots scattered around. Add chopped leaves or remaining 1/2 rosemary sprig, remaining 2 sprigs of thyme, 1/8 tsp salt and 1 Tbsp olive oil, and mix together. Cover roasting pan tightly with foil and bake for 30 minutes.
Meanwhile, take the chops from the refrigerator and bring to room temperature for 30 minutes. After vegetables are done baking, remove pan from oven and remove foil. Place lamb on top of the vegetables and spoon all the remaining marinade over them. Bake uncovered for 20 minutes, then flip the chops. Bake for another 10 minutes if you like your lamb on the rare side, until the internal temperature of the meat reaches 145F. Add another 5 minutes for medium, until the internal temperature reaches 155F – 160F.

Lipton Onion Burgers
-Lipton Soup
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 lbs ground beef
1/2 cup water
In large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Makes 8 servings.
*Also terrific with Lipton Recipe Secrets Beefy Onion, Onion-Mushroom or Beefy Mushroom Soup Mix.

English Muffin Pizza
-Lunds-Byerly’s
12 oz pasta sauce (1/2 jar)
6 English muffins
1 pkg shredded cheese or your choice
1 sm stick pepperoni or topping of your choice
Cut English muffins in half. Spread pasta sauce over the tops. Cover with cheese, add your favorite toppings. Bake in 350F oven for 5-10 minutes.

Bacon & Cheese Cornbread
-Lunds-Byerlys
1 pkg corn muffin mix
1/2 cup grated sharp Cheddar cheese
6 slices crisply cooked & crumbled bacon
Combine ingredients on cornbread muffin mix per instructions on the package. Reserve small amount of shredded cheese and bacon for topping; stir remaining cheese and bacon into muffin mix. Pour batter into a greased and floured 8″ square baking dish. Bake at 400F for 15 minutes; sprinkle reserved cheese and bacon over top and bake 10 minutes longer, or until cornbread is brown and firm.

Pasta Bake
-Lunds-Byerlys
1 lb pasta (your favorite shape)
2 24oz jars pasta sauce
1 14.5oz can diced tomatoes
2 cups shredded mozzarella cheese
1 lb block cheese – whole milk mozzarella
Combine pasta sauce and diced tomatoes. Simmer on stove for 45 minutes. Stir occasionally (the longer the sauce simmers the better it tastes). In the meantime, cook pasta according to package. Slice cheese block into semi-thick slices. Pre-heat oven to 375F. In 9×13 deep casserole dish, layer as follows cover bottom of dish with sauce, then a layer of pasta, then a layer of sauce, then a layer of shredded cheese, then another layer of pasta, layer of sauce, then the last layer, spread the cheese slices over entire casserole. Cover and bake at 375F for 20 minutes. Remove foil and bake an additional 25 minutes.
Tips: to avoid dryness, be generous with sauce layers, pasta really soaks it up while baking. Use toothpicks at each end to keep the foil from sticking to the cheese.

Berries & Spinach Salad
-Market Pantry
Hands on time: 5 minutes
Total time: 5 minutes
Makes 4 servings
1 bag (6oz) baby spinach leaves
1/3 cup poppy seed dressing
1 1/3 cups frozen triple berry fruit  blend, partially thawed (blackberry, strawberry, blueberry)
1/2 cup slivered almonds, toasted, if desired
1. Toss spinach and dressing in large bowl. Arrange on serving plates.
2. Sprinkle each with berries and almonds. Serve immediately.
Tips:
Great with balsamic dressing in place of the poppy seed dressing.
Delicious tossed with diced, fully cooked chicken.

Triple Berry Smoothies
-Market Pantry
Hands on time: 5 minutes
Total time: 5 minutes
Makes 4 servings
2 cups triple berry fruit blend (strawberry, blackberry, blueberry)
1 1/2 cups fruit juice
1 carton (6 oz) yogurt
1. Combine all ingredients in blender.
2. Blend on HIGH until smooth, stopping as necessary to scrap down sides.

Stuffed Greek Chicken Wrap
-Bush’s Beans
1 (16 oz) can garbanzo beans, drained
4 or 6 (8 inch) flour tortillas
1 cup romaine lettuce, shredded
1/4 cup Italian or Greek dressing
1/4 cup plain yogurt
1 cup chicken, cooked and shredded
1 small cucumber, peeled, seeded and diced (about 1/2 cup)
1/4 cup red onion, thinly-sliced
1 small tomato, cored & chopped (about 1/2 cup)
1/2 cup crumbled feta cheese
6 Kalamata olives, pitted & chopped or sliced
Place half the beans to a saucepan; mash gently with a potato masher or the back of a fork. Stir in remaining whole beans; heat through. Cover and set aside. Arrange tortillas on counter, place lettuce evenly in the center of each. Mix yogurt and dressing a small bowl. Combine remaining ingredients with bean mixture, adding the yogurt and dressing mixture last. Divide mixture onto prepared tortillas. Fold in sides of tortilla and roll up tightly. Serve warm or cold.

Loaded “Baked Potato” Dip*
-Triscuit (www.triscuit.com)
Prep time: 10 min
Total time: 30 min
Makes 22 servings
2 Tbsp dip & 10 crackers each
1/2 cup instant potato flakes
1/2 cup milk
1 cup reduced fat sour cream
4 oz (1/2 of 8 oz pkg) Neufchatel cheese, softed
2 green onions, sliced, divided
1 cup shredded reduced fat colby & Monterey jack cheeses
2 Tbsp real bacon bits
Brown rice Triscuit thin crisps sour cream & chive
Heat oven to 350F Mix potato flakes and milk in large bowl, let stand 5 min or until milk is absorbed. Add sour cream, Neufchatel and half of the onions; mix well.
Spoon into 9″ pie plate; sprinkle with shredded cheese and bacon bits. Bake 15-20 minutes or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with crackers.
*substitute prepared mashed potatoes for the flakes and reduce milk to 2 Tbsp

Bleu Cheese Dip with Celery & Onion
-Dandy Celery
Preparation Time: 5 minutes
Refrigeration Time: 1 hour
Makes 4 cups
1 (8oz) pkg cream cheese, room temperature
1 cup crumbled Bleu cheese
1 cup mayonnaise
1 cup sour cream
2/3 cup finely chopped celery
1/3 cup finely chopped sweet onion
2 garlic cloves, minced
1 tsp celery salt
1 tsp black pepper
celery sticks
1. Mix all ingredients together in large bowl.
2. Transfer to serving bowl; cover with plastic wrap & refrigerate for at least 1 hour.
3. Stuff fresh celery sticks with dip & top with slivered almonds or serve dip with celery slices and/or other dippers of your choice.
Make ahead tip: Dip may be prepared ahead of time and refrigerated for up to 3 days.

Cheesy Corn Drop Biscuits
-Market Pantry
2 cups all purpose baking mix
3/4 cup shredded Cheddar cheese
1/2 cup milk
1 (15.25oz) can no salt added whole kernel corn, drained
2 Tbsp melted butter
1. Heat oven to 450F. Lightly greased or spray baking pan with cooking spray.
2. Stir all ingredients except melted butter until soft dough forms.
3. Drop by spoonfuls onto baking pan. Drizzle melted butter over top of biscuits.
4. Bake 8-10 minutes or until golden brown.

Black Bean Tortilla Chili
-Bush’s Beans http://www.bushesbeans.com
4 servings
2 Tbsp olive oil
2 (6 or 8 inch) corn tortillas, cut into 2 inch strips
2 medium onions, chopped
1 large red bell pepper, chopped
4 cloves garlic, chopped
1 (15oz) can corn, undrained
2 Tbsp chili powder
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1/4 – 1/2 tsp cayenne pepper
1 (15 oz) can black beans, drained
1 (16 oz) can tomato sauce
salt & pepper
1/4 cup shredded Monterey Jack cheese
2 green onions, chopped
1/4 cup sour cream
2 Tbsp fresh cilantro, chopped
Heat half the oil in a 2 qt saucepan over medium high heat. Add cut tortillas and lightly brown. Remove to a paper towel lined plate; let drain. Heat remaining oil in saucepan. Add onion, red pepper, garlic, corn and seasonings. Cook 4 minutes; stir often. Add beans and tomato sauce. Spoon with salt & pepper to taste. Simmer 20 minutes. Serve topped with tortilla strips, cheese, green onions, sour cream and cilantro.
Chef tips: You can subtly spice this dish up by replacing the Monterey Jack cheese with Jalapeno Monterey Jack cheese.

Pasta Club Salad
http://www.sargento.com
Serves 8
Prep time: 20 min
12 oz spiral or tube pasta, cooked & drained
3 cups cooked, diced chicken or turkey
8 strips bacon, crisply cooked, crumbled
1 cup ranch salad dressing
2 large tomatoes, seed & chopped
1 1/2 cups (6 oz) shredded sharp Cheddar cheese, divided
1 pkg (10oz) salad greens
Toss pasta with chicken, bacon & dressing. Refrigerate, covered, 1 hour or longer. Just before serving, toss pasta mixture with tomatoes and 1 cup cheese. Arrange salad greens on serving plates. Top with pasta mixture and sprinkle with remaining cheese.

Mint Brownie Ice cream Dessert
-Essential Everyday
Active time: 30 minutes  Total time: several hours  Amount: 20 servings
1 (19.8oz) pkg chocolate fudge brownie mix
2 1/2 cups semi-sweet chocolate chips, divided
1 (14 oz) can sweetened condensed milk
1 (48 oz) container mint chocolate chip ice cream, softened
1 (8 oz) container Creamy Whipped topping

Lipton Onion Dip
1 envelope Lipton Recipe Secrets onion soup mix
1 container (16 oz) sour cream
1. In medium bowl; blend all ingredients; chill if desired.
2. Serve with your favorite dippers.
Makes 2 cups. Prep time: 5 minutes.
New twist: Salsa Onion Dip: Stir in 1/2 cup of your favorite salsa.
-Lipton Recipe Secrets

Slow Cooker Pot Roast
1 Tbsp oil
3 – 3 1/2 lb boneless pot roast
4 carrots, sliced
4 medium all purpose potatoes, cut into 1 inch pieces
2 envelopes Lipton Recipe Secrets onion soup mix
3/4 cup water
1. In large skillet, heat oil and brown roast.
2. In slow cooker, arrange vegetables; top with roast.
3. Combine soup mix with water and add to slow cooker. Cook covered on LOW 8-10 hours or HIGH 4-6 hours. Remove roast and vegetables.
4. To thicken gravy, stir in 1/4 cup water blended with 2 Tbsp all purpose flour. Cook on HIGH until thickened.
8 Servings – Prep Time: 10 minutes, Cook Time: 4 hours
-Lipton Recipe Secrets

Souperior Meat Loaf
1 envelope Lipton Recipe Secrets onion soup mix
2 lbs ground beef
3/4 cup plain dry bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
1. Preheat oven to 350F. Combine all ingredients in large bowl.
2. Shape into loaf in 13 x 9 inch baking roasting pan.
3. Bake uncovered 1 hour or until done. Let stand 10 minutes.
8 servings; Prep time: 10 minutes; Cook time: 1 hour (slow cooker adaptable)
-Lipton Recipe Secrets

Onion Roasted Potatoes
1 envelope Lipton Recipe Secrets onion soup mix
4 medium all purpose potatoes, cut into large chunks (about 2 lbs)
1/3 cup vegetable oil
1. Preheat oven to 425F. In a 13 x 9″ baking pan or roasting pan, combine all ingredients.
2. Bake, stirring occasionally, 35 minutes or until potatoes are tender golden brown.
Makes 4 servings. Prep time: 10 minutes, Cook time: 35 minutes
-Lipton Recipe Secrets

Lipton Onion Burgers
Combine 1 envelope soup. Mix 2 lbs ground beef and 1/2 cup water; shape into 8 patties. Grill or broil until done. Makes 8 servings.
-Lipton Recipe Secrets

Onion Soup
Directions
Empty 1 envelope soup mix into medium saucepan. Stir in 4 cups (32 oz) water and bring to a boil, stirring occasionally.
Reduce heat and simmer uncovered, stirring occasionally, 10 minutes.
Makes 3 1/2 cups
-Lipton Recipe Secrets

Crabbies
Judy Dunn – Published in the Kandi Co-Op Cookbook of 2008
6 English muffins
1- 5 oz jar old English cheese spread
1- (6 1/2 oz) can crab meat, drained
2/3 stick soft margarine
1 1/2 Tbsp mayonnaise
1/2 tsp garlic salt
1/2 tsp seasoned salt
Split muffin in half. Cream all ingredients together and spread evenly on muffin halves. Cut each half into sixths. Place on cookie sheet & freeze. When hard, put in a plastic bag or covered container and keep in freezer until needed.

To serve: Broil frozen wedges approximately 3-6 minutes or until lightly browned. Serve hot. Serves 8-12.

Edie’s Overnight Buns
by Diane Maurice – KPC Manager – Published in the Kandi Co-Op Cookbook of 2008
1/2 cup butter flavored Crisco
1 Tbsp salt
1 cup sugar
2 eggs
Blend together until fluffy .
1 pkg quick rise yeast & 1 tsp sugar dissolved in 1/4 cup warm water
Add 3 cups warm water and 10-12 cups flour, more or less to make soft, but not sticky dough. Knead well. Put in bowl that has been well sprayed, spray the top of dough and cover with plastic wrap. Punch down every 45 minutes for 4 times. Make into buns. Spray and cover with plastic to prevent from drying out. Let rise about 1 hour. Bake at 350F until golden brown. Brush with margarine while hot. Enjoy.

Freezer Crescent Rolls
by Diane Maurice – KPC Manager – Published in the Kandi Co-Op Cookbook of 2008
3 tsp active dry yeast
2 cups warm water (110 – 115F)
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 all purpose flour
In a large mixing 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 to a firm dough.
Turn onto a heavily floured surface; knead 8-10 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 re-sealable 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 350F for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.

Frozen Bread Caramel Rolls
by Arlene Preslicka – Published in the Kandi Co-Op Cookbook of 2008
2 loaves of frozen bread
1 cup brown sugar
2 Tbsp milk
1 small vanilla pudding mix (not instant)
1/2 cup melted butter
1/2 cup Karo syrup
Cinnamon to taste
2 Tbsp milk
Thaw loaves, don’t allow to rise. Break 1 loaf in bottom of greased 9×13 inch pan. Tear apart into 1 or 2 inch chunks. Melt butter, remove and add brown sugar, pudding mix, syrup, milk and cinnamon. Pour over broken bread. Break second loaf on top. Let rise 2 1/2 to 3 hours. Bake at 350F about 30 minutes.

Oatmeal Bread
by Hazel Vegdahl – Published in the Kandi Co-Op Cookbook of 2008
1 cup oatmeal
2 cups white flour
1 cup whole wheat flour
1/2 cup molasses
1 Tbsp oil
1 pkg yeast
1 1/4 cup water
I make this in a bread machine and take it out after kneading and put it in a bread pan. Let rise until double size. Bake at 350F for 45 minutes.

Banana Muffins
By Hazel Vegdahl – Published in the Kandi Co-Op Cookbook of 2008
1 large ripe banana
1/4 tsp soda
Let stand 10 minutes.
Add:
1/2 cup sugar
1/2 cup mayonnaise
1 cup flour
1/2 cup chocolate chips
Spoon in muffin tins and bake 20 minutes at 350F.

Boudro’s Guacamole – San Antonio – Alamo, Texas
– We watched this make at the table treat – The only difference was that we used roasted tomato picante instead of toasted tomatoes
1 lime (juice of)
1 orange (juice of)
1 avocado (diced)
1 1/2 tsp kosher salt
1 Tbsp sweet onion, chopped
1 Tbsp toasted tomato (we like roast tomato picante)
1 Tbsp cilantro
(We like to add a diced clove of garlic in this recipe)
Mix all together. Makes about 1 cup.

Spicy Shrimp Sauce
1/2 cup ketchup
2 Tbsp prepared horseradish
1 Tbsp Worcestershire sauce
Mix all ingredients and serve with cooked chilled shrimp.

Noodle Ramen Salad
4 (3oz) pkg chicken flavored ramen, crumbled
16 oz bag broccoli coleslaw
1 cup oil
1/2 cup red wine vinegar
1/2 cup sugar
1/2 cup sunflower seeds
1/2 cup slivered almonds
Place noodles in bottom of shallow container; spread broccoli slaw on top and set aside. In a separate bowl, mix oil, vinegar, sugar and noodle flavor packets together. Pour over noodles and slow but do not mix. Cover and refrigerate for at least 18 hours, toss mixture with sunflower seeds & almonds before serving. Makes 10 servings.

South Padre Island Salad
1 small head lettuce
1 small head cauliflower
1/2 cup diced celery
1/4 cup onion, diced
1/4 cup diced bell pepper (optional)
1 cup crisp crumbled bacon
1/2 cup roasted sunflower seeds
4 oz shredded cheddar cheese
Dressing
2 cups mayonnaise
1/4 cup sugar
1/4 cup Parmesan cheese
Toss together all salad ingredients. Set aside. Mix remaining ingredients together for salad dressing. Toss salad with dressing just before serving.
Yields 6 servings.
-Brownsville Junior Service League
Brownsville, Texas

Confederate Air Force Wings
25 chicken wings
3 Tbsp honey
1/2 cup pineapple juice
2/3 cup soy sauce
1/2 tsp ginger
2 cloves garlic, chopped
Split wings, discard tips. Mix remaining ingredients together. Pour over chicken and marinate overnight. Bake on a cookie sheet at 350F for 1 hour, turning 2-3 times.
-Brownsville Junior Service League

Patio Bloody Mary Mix
1 (23 oz) can tomato juice
1 (10 oz) can beef broth
1 (16 oz) can orange juice
1/4 cup lemon juice
1/4 cup Worcestershire sauce
Salt
Dash of Tabasco sauce
Vodka
Celery Ribs
Mix all ingredients well. Use 1 1/2 oz vodka and ice for each serving. Serve with a celery rib for a swizzle stick.
-Brownsville Junior Service League
Brownsville, Texas

Vodka Slush
1 (6 oz) can frozen orange juice concentrate, thawed
2 (6 oz) cans frozen lemonade concentrate, thawed
2 (6 oz) cans frozen limeade concentrate, thawed
1 cup sugar
3 1/2 cups water
2 cups vodka
2 (28 oz) bottles lemon-lime soda, chilled
Combine first 6 ingredients, mixing well. Freeze 48 hours, stirring occasionally. For each serving, spoon 3/4 cup frozen mixture into a tall glass, fill with soda. Serve at once. Great for lunch or brunch.
-Brownsville Junior Service League
Brownsville, Texas

South Texas Sangria
3 lemons, cut into 1/4 inch slices
6 oranges, cut into 1/4 inch slices
2 apples, cut into thin slices
1 lime, cut into 1/4 inch slices
1 cup sugar, more to taste
1 gallon dry red wine
8 oz brandy
Chilled club soda to taste
Combine lemons, oranges, apples, lime and sugar in a large pitcher. Pour in wine and brandy; stir well. Refrigerator for at least 1 hour. Add chilled club soda to taste
Yield 18 servings
-Brownsville Junior Service League
Brownsville, Texas

Rio Grande Tea
2 cups brewed tea
1 1/2 cups unsweetened orange juice
3/4 cup unsweetened pineapple juice
5 whole cloves
1 (3 inch) stick cinnamon
1/4 tsp whole allspice
Orange slices (optional)
Combine first 6 ingredients in a medium saucepan. Bring to a boil. Remove from heat; cover and let stand 20 minutes. Remove and discard spices using a slotted spoon. Cover and chill. Serve over ice, garnish with orange slices, if desired. Yield 4 servings.
-Brownsville Junior Service League
-Brownsville, Texas 1996

Grecian Kale Wrap
– L’oven Fresh – Aldi brand
Prep time 8 minutes
Total time 8 minutes
Yields 2 wraps
Dressing:
1/2 cup sour cream
1/2 cup mayonnaise
1/2 tsp minced garlic
1 1/2 tsp lemon juice
3 Tbsp feta crumbles
1/2 tsp oregano
1 Tbsp finely chopped dill
salt & pepper, to taste
Salad:
5 cups kale, ribs removed & coarsely chopped
1/4 cup diced red bell pepper
1/2 cup diced cucumber
2 Tbsp finely chopped red onion
1/2 cup diced tomato
2 L’oven Fresh sun dried tomato wraps
Directions:
1. For the dressing: In a medium bowl, whisk dressing ingredients until thoroughly combined.
2. For the salad: In a large bowl, combine kale, red pepper, cucumber, red onion and tomato. Add dressing and toss together.
3. To assemble wrap: Place salad equally in the center of each wrap. Fold sides of wrap in, tuck and roll the wrap, finishing with the seam on the bottom.
4. To serve: Cut in half and use a toothpick to hold together.
Recipe courtesy of ALDI Test Kitchen.