Alan's Kitchen Featured Recipe of the Day

Chocolate Chewy Bars

2011-10-12T01:31:00.002-07:00

Makes 12-15 Bars
Prep Time: 10 min.
Baking Time: 25-28

Ingredients:
2 - packages Fudge Frosting Mix
2 - cups graham cracker crumbs
1/4 - cup powdered sugar
1/2 - cup margarine or butter, melted
1 - can (14 oz.) sweetened condensed milk
2 - cups shredded coconut
1 - cup chopped nuts
6 - bars (7/8 oz.) milk chocolate candy bars

Directions:

Preheat oven to 350°.1) Combine 1/3 cup dry frosting mix, firmly packed, with graham cracker crumbs, powdered sugar and margarine or butter. Mix well.

2) Press mixture firmly in bottom of 13"x9" pan. In separate bowl, combine remaining frosting mix, sweetened condensed milk, coconut and nuts. Blend well. Spread over crust mixture.

3) Place pan in oven and bake for 25-28 minutes (edges will pull away from sides of pan). Remove from oven and place candy bars over top. Let stand until candy melts then spread evenly over top. Cool completely before cutting.

Country Chocolate Bars

2011-10-11T01:39:00.002-07:00

Makes 9-12 Bars
Prep Time: 10 min.
Baking Time: 15-18 min.
Cooling Tile: 20 min.

Ingredients:
Crust1 - package Chocolate Chip Cookie Mix
1/4 - cup margarine or butter, softened
1 - egg
2 - Tablespoon instant chocolate pudding mix

Frosting1 - package Fudge Frosting Mix
4 - oz. cream cheese, softened
1/2 - cup chocolate chips

Directions:
Preheat oven to 350°. Grease a 8" square pan.

1) Combine all ingredients for crust and blend well. Press mixture into bottom of prepared pan.

2) Bake for 15-18 minutes. Cool 20 minutes. Over low heat melt chocolate chips and set aside.

3) Mix frosting mix and cream cheese on high until well blended. Add melted chocolate chips. Blend until smooth. Spread over bars, cut and serve.

Country Apple Raisin Muffins

2011-10-10T01:49:00.002-07:00

Makes 6-8 Muffins
Prep Time: 10 min.
Baking Time: 20 min.

Ingredients:
1 package Apple Cinnamon Muffin Mix
1 cup apples, peeled and chopped
1/2 cup raisins
2 Tablespoon milk
1 egg

Directions:
Preheat oven to 400°. Grease a muffin pan or use paper liners.
1) In a large mixing bowl, mix Apple Cinnamon Muffin Mix, apples, raisins, milk and egg together until blended.

2) Pour batter evenly into prepared muffin pan.

3) Place in oven and bake for 20 minutes.

Apple Cinnamon Country Coffee Cake

2011-10-09T01:28:00.001-07:00

Makes 12-15 Servings

Prep Time: 10 min.
Baking Time: 42- 50 min.

Coffee Cake
3 - packages Apple Cinnamon Muffin Mix
1 package (3.4 oz.) instant vanilla pudding mix
1/2 teaspoon nutmeg
1 cup milk
3 eggs

Filling
1 package White Frosting Mix or
1-1/2 cups powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1 egg

Glaze
1 package White Frosting Mix
4 oz. cream cheese, softened or
2-3 Tablespoon water

Preheat oven to 350°. Grease a 13"x9" pan or 10 cup Bundt pan.

For coffee cake, combine muffin mixes, pudding mix and nutmeg. Add milk and eggs, mixing well. Set aside.
For filling, combine cream cheese with frosting mix or powdered sugar. Add egg. Beat until creamy. Pour half of batter into prepared pan; spoon filling over batter. Pour remaining batter over cream cheese mixture.
Bake 42-50 minutes or until toothpick inserted in center comes out clean. Combine ingredients for glaze and drizzle over warm cake. Sprinkle with chopped nuts (optional).

Country Barbecue Pork Sandwiches

2011-10-08T01:43:00.000-07:00

Makes 18 sandwiches
Prep Time: 15 min.
Baking Time: 2 - 2 1/2 hrs.
Cooking Time: 16 - 20 min.

Ingredients
Pork
4 pounds boneless pork shoulder roast
1 large (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
1 cup water

Sauce1/2 cup butter
1 (24-ounce) bottle (3 cups) ketchup
2 tablespoons chili powder
2 teaspoons firmly packed brown sugar
1/2 teaspoon coarse ground pepper
2 tablespoons country-style Dijon mustard
1/3 cup Worcestershire sauce
1/4 cup cider vinegar

Buns
18 hamburger buns

Preheat oven to 325°F.

1) Place pork roast in roasting pan. Sprinkle with onion and garlic. Add water.

2) Cover and bake for 2 to 2 1/2 hours, until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.

3) In a 4-quart saucepan, combine sauce ingredients: butter, ketchup, chili powder, brown sugar, pepper, country-style Dijon mustard, Worcestershire sauce, and cider vinegar.

4) Cook over medium heat for 8 to 10 minutes, stirring occasionally, until sauce comes to a full boil. Reduce heat to low and cook 10 minutes.

5) Stir in shredded pork. Continue cooking for 8 to 10 minutes, until heated through. Serve pork mixture on hamburger buns.

Make Ahead and Take Along:
Prepare pork roast as directed. Place shredded pork in resealable plastic food bags. Prepare sauce as directed. Place in resealable food containers. Pack in coolers to transport.

To reheat, place pork in slow cooker; stir in sauce. Cook on Low heat setting for 4 to 5 hours or until heated through.

Country Roast Beef Special

2011-10-07T01:27:00.001-07:00

Makes 4 sandwiches
Prep Time: 15 min.

Spread1/2 - cup light sour cream
1 - Tablespoon country-style Dijon mustard
1 - teaspoon prepared horseradish
1/4 - teaspoon salt
1/8 - teaspoon pepper

Sandwich1/4 - cup butter, softened
1/2 - teaspoon finely chopped fresh garlic
8 - slices sourdough bread
6 - ounces (12 slices) deli roast beef
8 - slices tomato
12 - slices cucumber

Heat broiler.

1) In a small bowl, mix light sour cream, mustard, horseradish, salt, and pepper.

2) In another small bowl, stir together butter and garlic.

3) Spread 1 side of each bread slice with garlic butter. Place onto ungreased baking sheet. Broil 5 to 6 inches from heat for 3 to 4 minutes, turning once, until bread is toasted.

4) To assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber. Spoon about 2 tablespoons spread over cucumbers. Top with 1 slice bread.

Chicken Sandwich With Spinach

2011-10-06T01:23:00.002-07:00

Makes 2 sandwiches
Prep Time: 10 - 16 min.
Cooking Time: 4 - 6 min.

Chicken1 - Tablespoon butter
2 - (4-ounce) boneless skinless chicken breast halves, flattened to 1/2-inch
1/4 - teaspoon finely chopped fresh garlic
1/8 - teaspoon salt
1/8 - teaspoon coarse ground pepper

Filling1 1/2 - teaspoons country-style Dijon mustard
1 - teaspoon lemon juice
2 - slices round sourdough bread*
8 - spinach leaves, trimmed**
1 - Tablespoon butter

Directions1) In a 10-inch skillet, melt 1 Tablespoon butter until sizzling. Add chicken breasts and garlic. Sprinkle with salt and pepper.

2) Cook for 10 to 16 minutes over medium-high heat, turning once, until chicken is browned and no longer pink.

3) Meanwhile, stir together mustard and lemon juice in small bowl.

4) To assemble sandwiches, cut each slice bread in half; spread 1 side of 2 halves with mustard mixture. Place 4 spinach leaves on each bread half spread with mustard mixture. Place chicken on spinach leaves; top with remaining bread half.

5) Melt 1 tablespoon butter in clean 10-inch skillet until sizzling; add sandwiches. Cook 4 to 6 minutes over medium heat, turning once, until bread is lightly browned.

*Substitute 4 slices English muffin bread. Do not cut each bread slice in half.

**Substitute 1/2 medium cucumber, thinly sliced. Place about 5 slices cucumber on each bread half spread with mustard. Continue as directed above.

Artisan Ham and Cheddar Cheese Sandwich

2011-10-05T01:01:00.001-07:00

Makes: 4 Servings

Prep Time:15 min.
Baking Time: 10 min.

Ingredients

Rosemary Butter4 - Tablespoons salted butter, room temperature
1 - teaspoon fresh rosemary, minced

Apple Mustard1/4 - cup no-sugar-added apple butter
1/4 - cup caramelized onions
1/4 - cup stone-ground mustard

Sandwich
8 - slices white extra sharp cheddar cheese
8 - slices fresh artisan levain bread (or other country-style bread)
1/2 - lb high quality smoked ham, thinly sliced

Directions

Rosemary ButterIn a small bowl, cream together butter and minced rosemary.

Apple Mustard In a blender or small food processor, blend together apple butter, caramelized onions, and mustard until smooth.

Sandwiches Spread rosemary butter on 1 side of each slice of bread. Place bread buttered side down. Spread apple mustard on the inside of one slice of bread for each sandwich.

Layer 1 slice of cheddar on each of the 4 slices of bread, then ham, then another layer of cheddar.

Cooking Sandwiches can be cooked open face on a pre-heated cast-iron pan in a 500°F oven, then closed and served. Or they can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted. Serve immediately.

Tip To make Artisan Ham and Cheddar Cheese Sandwich into a breakfast sandwich, add an egg. While the sandwich is cooking in a hot oven using the open-face technique, cook the egg “over easy” on a skillet over medium heat . Close the sandwich with the egg inside and serve immediately.

Sausage Rolls

2011-10-04T01:36:00.001-07:00

Makes 8 servings
Prep Time: 10 min.
Baking Time: 10 min.

Ingredients:

1 package Refrigerated Dinner Rolls
1 lb. regular pork sausage

Directions:

Preheat oven to 400° F.

Place each roll between sheets of waxed paper and roll thin.

Spread each with sausage and roll up. Place on baking sheet.

Place in oven and bake for 10 minute.

Six-Layer Breakfast Casserole

2011-10-03T01:16:00.000-07:00

Makes 6 servings (1/6 casserole each)
Prep Time: 10 min.
Chilling Time: 1 hr.
Baking Time: 1 hr.

Ingredients

1 package hot pork sausage roll
1 jalapeño pepper, seeded, finely chopped
1 garlic clove, minced
1 cup (4 ounces) shredded sharp cheddar cheese
3 slices wide-pan hearty country white bread (about 5x1-1/4 inches each)
6 eggs
1/4 - cup whipping cream
1/2 - teaspoon ground cumin

Directions
Preheat oven to 325°F.

In a large skillet, cook sausage, pepper and garlic over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return sausage mixture to skillet. Stir in cheese.

Place 1 bread slice on bottom of lightly greased 1-½-quart round casserole or soufflé dish; top with 1/3 of the sausage mixture. Repeat layers twice.

Beat eggs, cream and cumin in large bowl with wire whisk until well blended; pour over ingredients in casserole dish. Press down on sausage mixture with back of spatula to completely cover sausage and bread with egg mixture; cover. Refrigerate 10 minutes.
Bake, covered, 1 hour or until knife inserted in center comes out clean, uncovering after 45 minutes. Let stand 10 minutes before serving.

Make Ahead: Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, bake as directed.

Breakfast Sausage Peppers

2011-10-02T01:34:00.002-07:00

Makes: 6 servings (1 stuffed pepper each)

Prep Time: 15 min.
Baking Time: 25 - 28 min.

Ingredients

6 poblano peppers
1 package hot pork sausage roll
1 cup (4 ounces) shredded cheddar cheese
1/2 - cup chopped onion
6 eggs
1/2 - cup whipping cream
3 tablespoons chopped fresh parsley
2 tablespoons butter
Salt and black pepper to taste

Directions
Preheat oven to 350°F.

Cut off pepper tops. Remove seeds and membranes and discard. Cook peppers in boiling water 5 minutes; drain. Cool.

In large bowl, mix sausage, cheese and onion just until blended. Spoon into polbano peppers; place in shallow foil-lined baking pan.

Bake 25-28 minutes or until sausage is thoroughly cooked.

Meanwhile, beat eggs, cream and parsley in large bowl with wire whisk until well blended. When peppers have baked 20 minutes, melt butter in large skillet over medium heat. Add egg mixture; cook 5-6 minutes or until set, stirring occasionally.

Spoon eggs onto 6 serving plates; season with salt and black pepper. Top with stuffed peppers.

Alan’s Kitchen Tip: To microwave poblano peppers before stuffing as directed, place seeded peppers in 9-inch microwaveable pie plate. Add ¼ cup water. Cover with vented plastic wrap. Microwave on HIGH 4-5 minutes or just until peppers are crisp-tender.

White Cheddar - Eggs on a Roll

2011-10-01T07:50:00.001-07:00

Makes: 12 servings

Prep Time: 10 min.
Cooking Time: 15 min.
Ingredients:

24 slices Quality bacon 1 lb.
12 (2 oz.) fresh baked Kaiser (or sandwich ) roll
2 sticks (1 cup) butter, softened
12 large eggs
12 (1 oz. each) slices Sharp white Cheddar cheese
To taste Kosher salt
To taste Fresh ground pepper

Directions:

Cook bacon until crisp. Drain and keep warm. Toast roll until hot and crispy. Butter each cut side of roll with 1/2 Tablespoon butter.

For each egg, heat 1 teaspoon butter in a non-stick pan over medium heat. Cook eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).

Place a slice of cheese on one cut side of roll. Top with 2 slices bacon and fried egg. Season to taste with kosher salt and pepper. Close with a bun top. Heat in microwave oven for 30 seconds, if desired, to melt cheese. Serve immediately.

Baked Caribbean Chicken

2011-09-08T01:01:00.001-07:00

Makes 4 servings

Prep Time:10 min
Baking Time:24 min - 25 min

Ingredients
2 - Tablespoons No Salt Caribbean Citrus Seasoning Blend
4 - boneless, skinless chicken breasts
2 - Tablespoons red onion cut into 1/4 inch slices
2 - teaspoons fresh ginger, cleaned and chopped fine
1 - garlic clove, chopped fine
cooking spray

Directions

Preheat oven to 350° F. Spray 9 x 9 x 2 inch baking pan with cooking spray.

1) Toss chicken breasts, onion, ginger and garlic with Caribbean Citrus Seasoning Blend.

2) Place vegetables and chicken, smooth side down, in baking pan. Top loosely with foil.

3) Place in oven for 15 minutes. Remove foil. Turn right side up and continue to cook for 10 minutes or until juices run clear.

4) Remove from oven and cover lightly with foil to rest. Spoon vegetables over chicken and serve.

Baked Baja Chicken Breasts with Oranges & Jalapeno

2011-09-07T01:22:00.001-07:00

Baked Baja Chicken Breasts with Oranges & Jalapeno

Makes 4 servings

Prep Time:25 min
Baking Time:30 min - 35 min

Ingredients
3/4 cup fresh orange juice
1/3 cup chopped red onion
1 jalapeno, seeded and chopped
2 cloves garlic, chopped
2 Tbsp. No Salt Fiesta Lime Seasoning Blend
1/2 teaspoon grated lime zest
Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
2 oranges, cut into wedges
1 lime, cut into wedges

Directions
1) In a blender, combine the orange juice, red onion, jalapeno, garlic, No Salt Fiesta Lime Seasoning Blend, and lime zest. Puree until blended.

2) Coat a shallow baking dish with cooking spray. Place chicken in prepared pan and pour orange juice mixture over top. Cover with plastic and marinate for at least 15 minutes and up to 24 hours (refrigerate chicken if marinating longer than 1 hour).

Preheat oven to 375ºF.

1) Bake chicken 30 to 35 minutes, until cooked through. Serve chicken with extra marinade spooned over top and orange and lime wedges on the side.

Lemon Chicken Bake

2011-09-06T08:27:00.000-07:00

Makes 6 Servings

Prep Time:10 min
Baking Time:30 min - 35 min

Ingredients:
6 - (4 oz) boneless skinless chicken breast halves
1/3 - cup all-purpose flour
2 - Tablespoon No Salt Lemon Pepper Seasoning Blend
1 - Tablespoon unsalted margarine
1 - medium fresh lemon, zested and juiced
1 - cup low sodium chicken stock
1 - Tablespoon brown sugar

Directions:
Preheat oven to 375°F.
1) Pat chicken breasts dry. Place flour and Mrs. Lemon Pepper Seasoning Blend in a plate and mix thoroughly. Dredge chicken breasts in flour mixture.

2) Heat margarine in a large skillet and add chicken. Brown chicken on both sides but do not cook through. Transfer chicken to large casserole dish.

3) In a bowl, mix zest and juice from one lemon, chicken stock and brown sugar. Pour over chicken.

4) Place in oven and bake for 30-35 minutes or until chicken breasts are cooked through.

Chicken 'n Rice Bake

2011-09-03T01:07:00.000-07:00

Makes 4 servings

Prep Time: 10 min.
Baking Time: 1 hr.

Ingredients:
2 cups frozen broccoli cuts
2 cups water
1/2 cup sliced water chestnuts
1 (6-ounce) package wild & white rice mix
4 (5 ounces each) boneless skinless chicken breasts
1 cup sour cream
1 tablespoon Dijon-style mustard
1/4 cup sliced almonds
1 tablespoon butter, melted

Directions

Preheat oven to 350°F.

In a 8-inch square baking dish, combine broccoli, water, water chestnuts and rice mix. Arrange chicken breasts on top. Cover with foil and bake for 50 minutes or until most of liquid is absorbed.

Remove chicken breasts. Stir to move center rice to edges, if necessary.

Replace chicken breasts on rice.

In a small bowl, combine sour cream and mustard. Spread evenly over chicken breasts.

In a small bowl, combine almonds and butter. Sprinkle over sour cream mixture.

Continue baking for 10 to 15 minutes or until topping is lightly browned.

Bourbon-Peach Glazed Baked Chicken

2011-09-02T09:33:00.000-07:00

Makes 4 servings

Prep Time: 15 min.
Baking Time: 1 hr: 15 min. to 1 hr: 45 min.

Chicken

1 (3 1/2 to 4-pound) whole frying chicken

Glaze

1/2 cup peach preserves
2 Tablespoons butter
2 Tablespoons bourbon or orange juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 375°F. Place chicken, breast-side up, on rack in roasting pan.

Glaze

In a 1-quart saucepan, you want to combine peach preserves, butter, bourbon or orange juice, Worcestershire sauce, dry mustard, slat, and pepper.
Cook over medium heat, stirring constantly, until butter is melted. Reserve 1/4 cup.

Chicken

Spoon remaining glaze over chicken. Bake, basting occasionally, for 45 minutes to 1 hour or until chicken is golden brown. (If necessary, add water to basting juices to prevent burning.)
Loosely cover chicken with aluminum foil. Continue baking for 30 to 45 minutes, basting occasionally, until chicken is no longer pink.
Skim fat from pan juices. Combine pan juices with reserved glaze in 1-quart saucepan.
Cook over medium-high heat for 1 to 2 minutes, until mixture comes to a boil. Serve with chicken.

Browned Butter Date & Pecan Bars

2011-06-18T01:28:00.001-07:00

Makes 25 bars
Prep Time: 35 min.
Baking Time: 30 to 35 min.
Cooking Time: 10 to 15 min.

Ingredients:

Bars
1 - cup butter
1 - cup firmly packed brown sugar
2 - teaspoons vanilla
2 - eggs
1-1/4 - cups all-purpose flour
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1/2 - cup chopped dates
1/2 - cup chopped pecans

Frosting
1/4 - cup butter
2 - cups powdered sugar
1/2 - teaspoon vanilla
2 to 3 - Tablespoons milk
2 - Tablespoons chopped pecans

Directions:

Preheat oven to 350°F.

1) In a 3-quart heavy saucepan, melt 1 cup butter over medium heat.

2) Cook, stirring constantly and watching closely, until butter just begins to turn golden brown for 10 to 15 minutes.

3) Immediately remove from heat and cool 5 minutes.

4) Stir in brown sugar and 2 teaspoons vanilla. Add eggs, one at a time, mixing well after each addition.

5) Add flour, baking powder and salt; stir until well mixed. Stir in dates and 1/2 cup pecans.

6) Spread batter into greased 8-inch square baking pan.

7) Bake for 30 to 35 minutes or until bars are lightly browned and begin to pull away from sides of pan. Cool completely.

8) Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat.

9) Cook, stirring constantly and watching closely, until butter just begins to turn golden brown for 4 to 6 minutes.

10) Immediately remove from heat; cool 5 minutes.

11) In a small bowl, combine cooled browned butter, powdered sugar and 1/2 teaspoon vanilla . Stir in enough milk for desired frosting consistency.

12) Spread frosting over cooled bars. Sprinkle with 2 Tablespoons chopped pecans. Gently press into frosting and cut into bars.

Picnic Chicken Loaf

2011-06-17T00:53:00.000-07:00

Make 4 servings
Prep Time: 15 min.

Ingredients:

1/2 - loaf soft French bread (from 1-lb, 22-inch loaf)
1/4 - cup honey mustard
2 - Tablespoons chopped fresh or 2 teaspoons dried tarragon or basil leaves
2 - cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
4 - oz Brie cheese, sliced
1/2 - Granny Smith apple, unpeeled, thinly sliced

Directions:

1) Cut bread horizontally in half; spread inside top and bottom evenly with mustard, and sprinkle with tarragon.

2) Layer chicken, brie and apple over bottom; cover with top.

3) Cut loaf into quarters.

Alan’s Kitchen Tip:

Instead of tarragon or basil, try making this sandwich with fresh rosemary.

Sourdough Picnic Loaf

2011-06-16T01:06:00.000-07:00

Makes 6 sandwiches
Prep Time: 10 min.

Ingredients:
1 (16-ounce) round loaf sourdough bread, cut in half horizontally
1/4 cup Italian salad dressing
2 lettuce leaves
1/2 pound thinly sliced Deli Swiss Cheese
1/2 pound thinly sliced deli honey ham or cooked ham
8 ounces deli vinaigrette vegetable salad, coarsely chopped, drained

Direction:

1) Scoop out center of both halves of bread, leaving 1/2-inch shell.

2) Brush both cut-sides of bread with salad dressing.

3) Layer bottom half of bread with 1 lettuce leaf, half cheese, half ham, vegetable salad, remaining ham, remaining cheese and 1 lettuce leaf. Cover with top half of bread.

4) To serve, cut into 6 wedges.

Alan’s Kitchen Tip:

To pack along, wrap uncut sandwich in plastic food wrap. Keep chilled in cooler with ice until serving time.

Apple Cheesecake Cupcakes

2011-06-15T01:42:00.000-07:00

Makes 12 servings

Prep Time: 15 m n. Baking Time:15 to 18 min.

Ingredients12 vanilla wafers
1 pound cream cheese, room temperature
3/4 cup sugar
2 large egg
1 teaspoon vanilla
1 package (20 oz) Sliced Glazed Apples

DirectionsPreheat oven to 375F. Line muffin pan with cupcake liners.

1) Place 1 vanilla wafer in each cup.

2) In large bowl, combine cream cheese, sugar, eggs and vanilla. Beat at medium speed until smooth.

3) Fill muffin pan cups 3/4 full with cream cheese mixture.

Bake for 15 to 18 minutes or until just set in center. Refrigerate cupcakes until cold.

4) Heat glazed apples according to package directions.

5) Remove cupcakes from liners and serve topped with warm apples.

Apple Cranberry Crisp

2011-06-14T01:39:00.000-07:00

Makes 4 to 6 servings Prep Time: 15 min.
Baking Time: 25 to 30 min.

Ingredients
1 package (20 oz) Sliced Glazed Apples
1/2 cup dried cranberries
1/3 cup uncooked oats
1/3 cup brown sugar
3 Tablespoons flour
1/2 teaspoon cinnamon
3 Tablespoons cold butter

DirectionsPreheat oven to 375F.

1) Combine apples and cranberries. Spoon into a greased 9-inch pie pan.

2) In small bowl, combine oats, brown sugar, flour and cinnamon.

3) Cut in butter with a pastry blender until mixture resembles small crumbs. Sprinkle over apples.

4) Bake crisp for 25 to 30 minutes or until topping is brown and bubbling around edges.

Apple Cherry Free form Pie

2011-06-13T08:38:00.001-07:00

Makes 5 to 6 servings
Prep Time: 10 min.
Baking Time: 30 to 35 min.

Ingredients:
1 package (20 oz) Sliced Glazed Apples
1 refrigerated piecrust for 9" pie (1/2 of 15 oz. package)
1/2 cup chopped dried cherries
Milk (optional)
Cinnamon and sugar (optional)
1 teaspoon butter

Directions:
Preheat oven to 400F. Place pie crust onto large rimmed baking sheet.
1) In a bowl, combine apples and cherries.

2) Spoon onto the center of the pie crust, leaving a 2" wide border.

3) Fold the edge of the pie crust over the apple filling, pleating the crust and pressing down the edge to hold in place (the crust will not cover all of the filling).

4) Dot the filling with small pieces of butter.

5) Brush the crust with milk and sprinkle with cinnamon and sugar, if desired.

6) Bake pie for 30 to 35 minutes or until crust is golden brown.

Hot Brats

2011-06-11T01:09:00.001-07:00

Ingredients:
2 pounds bratwurst, knockwurst, Polish sausage, or frankfurters, cu in 1inch pieces
2 Tablespoons cooking oil
1 cup beer
1/4 cup packed brown sugar
4 teaspoon cornstarch
1/4 cup vinegar
1/4 cup prepared mustard
4 teaspoon prepared horseradish

Directions:

1) In a large skillet, brown meat pieces in hot oil; drain excess fat.

2) To meat in skillet, add beer. Cover and simmer for 10 minutes.

3) In a bowl, combine brown sugar and cornstarch. Blend in vinegar, mustard, and horseradish.

4) Add to meat. Cook and stir until thickened and bubbly.

5) Pour into fondue pot or chafing dish and keep warm.

6) Serve with wooden picks.

Tropical Fruit Fluff

2011-06-10T05:55:00.000-07:00

Prep Time: 15 min.
Ingredients:

2 - Tablespoon apricot preserves
1 - cup diary sour cream
1/4 - cup flaked coconut
2 - Tablespoon walnuts, chopped
Milk, if necessary

Directions:
Cup up any large pieces of apricot.
1) In a small mixing bowl, combine apricot preserves, sour cream, coconut, and walnuts. Mix well.

2) Stir in a small amount of milk if mixture isn’t of dipping consistency.

3) Serve with chilled fruit such as seedless green grapes, melon balls, fresh pineapple, sliced bananas (dipped in lemon juice to keep from turning brown), and fresh strawberries.

Sausage Sloppy Joes

2011-06-09T15:13:00.000-07:00

Ingredients
1 pkg. Regular Flavor Pork Sausage Roll
1 cup chopped onion
½ cup chopped green bell pepper
1 can (8 ounces) tomato sauce
½ cup chili sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
8 hamburger buns or kaiser rolls, split
1 cup (4 ounces) shredded sharp cheddar cheese

Directions
1. Cook sausage, onion and pepper in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet.

2. Stir in tomato sauce, chili sauce, sugar and Worcestershire sauce. Reduce heat to medium-low; simmer 3-4 minutes or until sausage mixture is thoroughly heated, stirring occasionally.

3. Fill buns with sausage mixture and cheese.

Cook’s Tip: Prepare using 1 pkg. Hot Pork Sausage Roll.

Yield:Makes: 8 servings (1 sandwich each)

Marbled Toffee Bars

2011-06-08T06:50:00.000-07:00

Makes 48 bars

Prep Time: 10 Min.

Baking Time: 12 to 16 min.

Cooling Time: 1 to 2 hrs.

Ingredients:

Crust

3 cups uncooked quick-cooking oats

1/2 cup butter, melted

3/4 cup firmly packed brown sugar

1/3 cup light corn syrup

2 teaspoons vanilla

1/2 teaspoon salt

Topping

1 cup white baking chips

1 cup milk chocolate chips

1/4 cup finely chopped nuts

Directions:

Preheat oven to 400°F. Line 13x9-inch baking pan with aluminum foil, extending ends over pan; grease foil.

1) In a large bowl, combine oats and butter. Mix until well coated.

2) Add brown sugar, corn syrup, vanilla and salt; mix well.

3) Press oat mixture firmly onto foil.

4) Bake for 12 to 16 minutes or until light golden brown.

5) Sprinkle with chips. Let stand 2 to 3 minutes until softened.

6) Spread chips over bar with metal spatula or knife for a marbled effect. Sprinkle with nuts.

7) Cover and refrigerate until chocolate is set (1 to 2 hours).

8) Lift bars from pan, using ends of foil. Carefully peel off foil; cut into bars.

9) Store refrigerated in container with tight-fitting lid.

Trail Ride Snack Mix

2011-06-07T14:46:00.000-07:00

Makes approximately 6 cups Servings
Prep Time: 10 min.

Ingredients

2 cups Beef jerky pieces
2 cups pretzels
1/2 cup peanuts
1/2 cup almonds
1/2 cup raisins
1/4 cup M&M's candies (optional)

Instructions

1) Cut beef jerky into bite-size pieces with kitchen scissors.
2) In a large sealable plastic bag, combine Beef Jerky, pretzels, peanuts, almonds, raisins, and M&M’s.

Strawberry Pink Lemonade

2011-03-26T01:12:00.001-07:00

Makes about 4 servings or 1 quart lemonade
Prep Time: 2 min.

Ingredients:
1 can (6 oz.) frozen lemonade concentrate, partially thawed
2-2/3 cups cold water
1/3 cup Strawberry Syrup

Directions:
1) In pitcher, stir together lemonade concentrate, water and syrup.
2) Serve in tall glasses over crushed ice.

Apple-Walnut Crumb Pie

2011-03-25T01:53:00.001-07:00

Makes 6 servings
Prep Time: 15 min.
Baking Time: 45 min.

Ingredients:
1 (9-in.) frozen pie crust
1 can (21 oz.) apple pie filling
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup mayonnaise
1 cup chopped walnuts
Ice cream (your choice), if desired.

Direction:
Preheat oven to 350° F. Arrange pie crust on baking sheet. Evenly spread apple pie filling into crust. Set aside.
1) In a medium bowl, combine flour with brown sugar.
2) Stir in mayonnaise with fork until mixture is of size coarse crumbs.
3) Stir in walnuts and evenly sprinkle over apples.
4) Place baking sheet in oven and bake for 45 minutes or until golden and bubbling. Cool slightly on wire rack.
5) Serve warm or at room temperature and, if desired, with Ice Cream.

5-Minute Apple Coleslaw

2011-03-24T01:30:00.002-07:00

Makes 8 servings
Prep Time: 5 min.

Ingredients:
1 cup mayonnaise
1 large Granny Smith apple, cored and chopped
1 bag (1 lb.) pre-packaged coleslaw mix

Directions:
1) In large bowl, combine mayonnaise and apple.
2) Stir in coleslaw mix.
3) Chill, if desired.

1-2-3 Savory Potato Salad

2011-03-23T01:29:00.002-07:00

Makes 8 servings
Prep Time: 15 min.
Cooking Time: 10 min.
Cooling Time: 15 min.

Ingredients:
2 lbs. red or new potatoes, cut into 3/4-inch chunks
Chicken or Vegetarian Vegetable Bouillon Cube
1 cup Mayonnaise
Parsley, if desired
Black pepper, if desired

Direction:
1) In 4-quart saucepot, cover potatoes and Bouillon Cube with water.
2) Bring to a boil over high heat. Reduce heat and cook uncovered 10 minutes or until potatoes are tender.
3) Drain; DO NOT RINSE. Let cool slightly.
4) In a large bowl, combine cooled potatoes with mayonnaise in large bowl.
5) Serve chilled or at room temperature. Garnish, if desired, with parsley and black pepper.

BarBQ Cheddar Dip

2011-03-22T01:37:00.003-07:00

Makes: 2/3 cup
Prep Time: 5 min.

Ingredients:
1/2 cup Mayonnaise
1/4 cup shredded cheddar cheese (about 1 oz.)
2 Tablespoon barbecue sauce

Directions
In a medium bowl, combine mayonnaise, Cheddar cheese, and barbecue sauce.
Chill, if desired.
Serve with cut-up fresh vegetables, chips or with grilled chicken, if desired.

Irish Cream Brownies

2011-03-21T01:54:00.001-07:00

Makes 16 brownies
Prep Time: 10 min.
Baking Time: 22 to 25 min.

Ingredients:
Brownie
6 Tablespoons butter
2/3 cup sugar
1/3 cup unsweetened cocoa
1 egg, slightly beaten
1 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup all-purpose flour
1/2 cup liquid Irish cream coffee creamer
Frosting
1 1/2 cups powdered sugar
1 Tablespoon butter, softened
3 Tablespoons liquid Irish cream coffee creamer
Coarse grain green decorator sugar

Directions:
Preheat oven to 350°F. Greased a 9-inch square baking pan.
1) In a 2-quart saucepan, melt 6 Tablespoons butter over low heat.
2) Remove from heat. Stir in sugar and cocoa. Add egg and vanilla and mix well.
3) Add baking powder and baking soda and mix well.
4) Alternately add flour and 1/2 cup coffee creamer, mixing well after each addition.
5) Spread batter into greased 9-inch square baking pan.
6) Bake for 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.
7) In a medium bowl, combine all frosting ingredients (1 1/2 cups powdered sugar, 1 Tablespoon butter, and 3 Tablespoons liquid Irish cream coffee creamer). Mix until smooth.
8) Spread over cooled brownies. Sprinkle with decorator sugar. Cut into bars.

Irish Stew

2011-03-20T01:56:00.001-07:00

Makes 6 (1 1/3-cup) servings
Prep Time: 30 min.
Cooking Time: 30 min.
Low Cooking Time: 1 1/2 hrs to 2 hrs.

Ingredients:
2 Tablespoons butter
1 pound beef stew meat, cut into 1-inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound (3 cups) potatoes, peeled, cut into 1-inch cubes
1 large (1 1/2 cups) onion, coarsely chopped
2 medium (1 cup) carrots, peeled, sliced 1-inch
1 leek, cut in half lengthwise, cut into 1/4-inch slices
3 cloves finely chopped garlic
1 cup dark stout beer or apple juice
1 cup tomato juice
1 can (14 1/2-ounce) beef broth
1 bay leaf
1 Tablespoon sugar
1 Tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves

Directions:
1) In a 4-quart saucepan, melt 1 tablespoon butter over medium-high heat.
2) Add stew meat and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3) Cook for 5 to 7 minutes, stirring occasionally, until browned. Remove meat to plate and set aside.
4) In same 4-quart saucepan, melt remaining 1 tablespoon butter. Add potatoes, onion, carrots, leek and garlic.
5) Cook for 5 to 7 minutes, stirring occasionally, until vegetables start to soften.
6) Return meat to pan and add 1 teaspoon salt, 1/4 teaspoon pepper and all remaining ingredients.
7) Continue cooking for 5 to 6 minutes or until stew comes to a boil.
8) Reduce heat to low. Cover; cook for 1 1/2 to 2 hours or until beef is tender.

Mom's Banana Bread

2011-03-20T01:25:00.001-07:00

Makes 16 (1 loaf) servings
Prep Time: 15 min.
Baking Time: 60 to 70 min.
Cooling Time: 20 min.

Ingredients:
3/4 cup sugar
1/2 cup Butter, softened
2 Eggs
2 ripe (1 cup) bananas, mashed
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Spreadable Butter with Canola Oil

Directions:
Heat oven to 350°F. Grease and flour 8x4-inch loaf pan.
1) In a large bowl, combine sugar, butter and eggs. Beat at medium speed, scraping bowl often, until creamy.
2) Reduce speed to low. Add bananas and vanilla. Beat until well mixed.
3) Stir in all flour, baking soda, salt, and cinnamon.
4) Spoon batter into prepred 8x4-inch loaf pan.
5) Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean.
6) Cool in pan for 10 minutes and remove from pan. Place onto wire cooling rack. Cool completely.
Serve with Spreadable Butter with Canola Oil.

Impossibly Easy Grasshopper Cheesecake

2011-03-19T01:41:00.001-07:00

Makes 10 servings
Prep Time: 10 min.
Baking Time: 35 min.
Cooling Time: 3 hrs. 45 min.

Ingredients:
Cheesecake
3/4 cup Original Bisquick® mix
3/4 cup sugar
1/4 cup green crème de menthe
3 eggs
2 packages (8 oz each) cream cheese, softened
1/4 cup miniature semisweet chocolate chips
Chocolate Ganache
1/2 cup whipping cream
1 cup miniature semisweet chocolate chips

Directions:
Preheat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
1) In a large bowl, beat cheesecake ingredients (Original Bisquick® mix, sugar, green crème de menthe, eggs, cream cheese) with electric mixer on high speed 2 minutes, scraping bowl frequently. Stir in chocolate chips. Pour into pie plate.
2) Place in oven and bake for about 35 minutes or until center is firm and puffed. Cool 45 minutes (cheesecake top will be cracked).
3) In a 1-quart saucepan, heat ganache ingredients over medium heat, stirring constantly, until smooth; remove from heat.
4) Carefully spread over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.

Garden Medley Salad

2011-03-18T01:10:00.001-07:00

Makes 8 servings
Prep Time: 15 min.

Ingredients:
Caraway Vinaigrette
1/4 cup olive or vegetable oil
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
1/2 teaspoon caraway seed
1/2 teaspoon salt
1 clove garlic, finely chopped
Salad
1 medium cucumber
8 cups bite-size pieces salad greens
1 medium tomato, cut into wedges
4 medium green onions, sliced (1/4 cup)

Directions:
1) In tightly covered container, add vinaigrette ingredients of olive or vegetable oil, chopped fresh parsley, red wine vinegar, caraway seed, salt, and clove garlic. Shake until well blended.
2) Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
3) In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

2011-03-17T01:42:00.001-07:00

Makes 8 servings
Prep Time 10 min.
Cooker Time: 8 hrs.

Ingredients:
1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 teaspoon crushed red pepper flakes
1 cup reduced-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley

Directions:
1) In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet.
2) Place beef on onion; sprinkle with red pepper flakes.
3) In small bowl, mix broth and Worcestershire sauce; pour over beef.
4) Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.
5) Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices.
6) In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.

Garlic Shepherd's Pie

2011-03-16T01:56:00.000-07:00

Makes 6 servings
Prep Time: 20 min.
Baking Time:25 to 30 min.

Ingredients:
1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-lb bag)
1 cup sliced mushrooms (3 oz)
2 cups diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
2 Tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 pouch roasted garlic mashed potato mix (from 7.2-oz box)
Water, milk and margarine or butter called for on potato mix box
2 teaspoons shredded Parmesan cheese

Directions;
Preheat oven to 350ºF.
1) In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well.
2) Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
3) While beef mixture is simmering, make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and margarine. Let stand 5 minutes.
4) Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
5) Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
6) Place in oven and bake uncovered for 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Key Lime Bars

2011-03-15T01:30:00.001-07:00

Makes 36 servings
Prep Time: 15 min.
Baking Time: 35 min.
Cooling Time: 3 hrs. 30 min.

Ingredients:
1 1/2 cups coconut cookie crumbs, (17 cookies)
3 Tablespoons butter or margarine, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup Key lime juice or Regular lime juice
1 Tablespoon grated lime peel
Lime peel or strawberries, if desired

Directions:
Preheat oven to 350ºF. Grease square pan, 9x9x2 inches.
1) Mix cookie crumbs and butter thoroughly with fork.
2) Press evenly in bottom of pan and refrigerate while preparing cream cheese mixture.
3) In a small bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
4) Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan.
5) Bake about 35 minutes or until center is set. Cool 30 minutes.
6) Cover loosely and refrigerate at least 3 hours until chilled.
7) For 36 bars, cut into 6 rows by 6 rows.
8) Garnish with lime peel. Store covered in refrigerator.

Cookie-Cheesecake Bars

2011-03-14T01:28:00.001-07:00

Makes 24 servings
Prep Time: 20 min.
Baking Time: 27 to 36 min.
Cooling Time: 1 hr. 15 min.

Ingredients:
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups coarsely crushed creme-filled chocolate sandwich cookies
1 package (8 oz) cream cheese, softened
3/4 cup granulated sugar
1/4 cup all-purpose flour
2 eggs
24 miniature crème-filled chocolate sandwich cookies

Directions:
Preheat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F).
1) In large bowl, beat 2 cups flour, the brown sugar and butter with electric mixer on medium speed, or mix with spoon.
2) Press mixture in ungreased 13x9-inch pan.
3) Bake 15 to 20 minutes or until golden brown. Sprinkle with crushed cookies.
4) In medium bowl, beat cream cheese, granulated sugar, 1/4 cup flour and the eggs with electric mixer on medium speed until thick and fluffy. Pour over crushed cookies.
5) Bake 12 to 16 minutes or until topping is set. Cool 15 minutes.
6) Refrigerate 1 hour or until firm.
7) For bars, cut into 6 rows by 4 rows. Top each bar with miniature cookie.
8) Store covered in refrigerator.

Minty Fudge Cups

2011-03-13T01:26:00.001-07:00

Makes 24 servings
Prep Time: 30 min.
Baking Time: 18 to 20 min.

Ingredients:
Topping
1 package (4.67 ounces) foil-wrapped rectangular chocolate mints
Minty Fudge Filling
2/3 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 Tablespoons butter or margarine, softened
1 egg
Reserved 1/2 cup coarsely chopped mints
Fudge Cups
1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 Tablespoons unsweetened baking cocoa
1/2 teaspoon vanilla
1 tub (16 ounces) Rich & Creamy chocolate frosting

Preheat oven to 350ºF. Line 24 small muffin cups, 1 3/4x1 inch, with paper baking cups, if desired. Coarsely chop enough mints (about 15) to measure 1/2 cup and reserve for Minty Fudge Filling. Coarsely chop remaining mints for topping and set aside.
1) In a small bowl, beat all Minty Fudge Filling ingredients granulated sugar, unsweetened baking cocoa, butter or margarine, and egg. Spoon until well mixed and stir in mints.
2) In a large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon.
3) Stir in flour, powdered sugar, 2 Tablespoons cocoa and the vanilla.
4) Shape dough into 1-inch balls. Press each ball in bottom and up side of each muffin cup.
5) Spoon about 2 teaspoons filling into each cup.
6) Place in oven and bake for 18 to 20 minutes or until almost no indentation remains when filling is touched lightly.
7) Cool slightly and carefully remove from muffin cups to wire rack.
8) Cool completely, about 30 minutes.
9) Frost with frosting and sprinkle with remaining chopped mints.

Incredibly Creamy Potato Soup

2011-03-12T01:59:00.001-07:00

Makes 6 servings
Prep Time: 10 min.
Cooking Time: 25 min.

Ingredients:
1 1/2 cups water
5 medium potatoes, peeled and cut up
1 medium celery stalk, sliced (1/2 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/8 teaspoon white pepper
2 green onions, thinly sliced

Directions:
1) Preheat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery.
2) Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender.
3) Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan and place in blender with liquid. Add 1/4 cup water.
4) Cover and blend about 1 minute until smooth.
5) Stir pureed vegetables back into saucepan. Stir in milk, salt, white pepper, and green onions.
6) Heat over medium heat, stirring occasionally, until hot.

Peanutty Good Luck Snack

2011-03-11T01:04:00.001-07:00

Makes 14 servings
Prep Time: 10 min.

Ingredients:
4 cups Lucky Charms® cereal
1 cup candy-coated peanut butter pieces
1 cup yogurt-covered raisins
1 cup peanuts

Directions:
1) Place Lucky Charms, peanut butter pieces, raisins, and peanuts in a resealable plastic food-storage bag.
2) Seal and shake until mixed.
3) Store at room temperature up to 3 days

Irish Soda Bread

2011-03-10T15:08:00.001-07:00

Makes 1 (14 slices) loaf
Prep Time: 10 min.
Baking Time: 35 to 45 min.Ingredients:
3 Tablespoons butter or margarine, softened
2 1/2 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk

Directions:
Preheat oven to 375ºF. Grease cookie sheet.
1) Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
2) Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth.
3) Shape into round loaf, about 6 1/2 inches in diameter.
4) Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
5) Bake for 35 to 45 minutes or until golden brown.
6) Brush with butter or margarine, softened, if desired.

Herbed Tomato Soup

2011-03-03T01:40:00.001-07:00

Makes 6 (1 1/4-cup) servings
Prep Time: 10 min.
Cooking Time: 12 to 14 min.

Ingredients:
2 tablespoons butter
1 medium (1/2 cup) onion, finely chopped
2 tablespoons all-purpose flour
1 quart tomato juice
1 can (14 1/2-ounce) Italian-style diced tomatoes with basil, garlic and oregano
1/4 teaspoon salt
2 cups milk

Directions:
1) Melt butter in 4-quart saucepan until sizzling and add onion.
2) Cook over medium heat for 2 to 3 minutes, stirring occasionally, until onion is softened.
3) Stir in flour, stirring constantly, until mixture is smooth and bubbly.
4) Add tomato juice, diced tomatoes and salt.
5) Cook for 8 to 10 minutes, stirring occasionally, until mixture comes to a boil.
6) Slowly stir in milk, continue cooking for 3 to 4 minutes or until heated through.
7) Serve immediately.

Spanish Grilled Burgers

2011-03-02T01:08:00.001-07:00

Makes 4 servings
Prep Time: 10 min.
Grilling Time: 10 to 15 min.

Ingredients:
1 pound lean ground beef
1/2 cup chopped stuffed green olives
1/2 cup finely chopped sun-dried tomatoes in oil
1/4 teaspoon pepper
2 slices (3/4-ounce) Deli Provolone Cheese, cut in half
1/4 cup salsa
4 onion buns, cut in half
4 lettuce leaves

Directions:
Preheat gas grill on medium or charcoal grill until coals are ash white.
1) In a large bowl, combine ground beef, 1/4 cup olives, 1/4 cup sun-dried tomatoes and pepper.
2) Mix lightly and shape into 4 (4-inch) patties.
3) Place patties onto grill. Grill, turning once, until desired doneness (10 to 15 minutes).
4) Top with 1 piece cheese during last minute of cooking.
5) In a bowl, combine remaining olives, remaining sun-dried tomatoes and salsa.
6) To serve, place 1 lettuce leaf on bottom half of bun and top with burger, salsa mixture and top half of bun.

Picnic Pasta Salad

2011-03-01T01:37:00.001-07:00

Makes 12 servings
Prep Time: 20 min.
Chill Time: 2 hrs.

Ingredients:
1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 cup sliced fresh mushrooms (3 ounces)
5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 medium red onion, chopped
1 can (2 1/4 ounces) sliced ripe olives, drained

Directions:
1) Cook and drain pasta as directed on package. Rinse with cold water; drain.
2) In large bowl, mix tomato sauce, dressing, basil and oregano.
3) Add pasta and mushrooms, tomatoes, cucumber, onion, and olives. Toss.
4) Cover and refrigerate about 2 hours until chilled but no longer than 48 hours.

Hurry-Up Potato Salad

2011-02-28T01:36:00.001-07:00

Makes 12 servings
Prep Time: 10 min.
Cooking Time: 13 min.
Chill Time: 1 hr.

Ingredients:
8 cups frozen diced hash brown potatoes with onions and peppers
1 cup shredded carrot
1 cup sour cream
1/2 cup mayonnaise or salad dressing
1 teaspoon curry powder, if desired
1/2 teaspoon salt
1/2 teaspoon ground mustard
3 chopped hard-cooked eggs

Directions:
1) Heat 1 inch water (salted if desired) to boiling in 4-quart saucepan.
2) Add potatoes. Cover and heat to boiling; reduce heat.
3) Simmer 6 to 8 minutes or until potatoes are tender; drain.
4) In a large glass or plastic bowl, mix carrot, sour cream, mayonnaise or salad dressing, curry powder, salt, mustard, and eggs. Fold in potatoes.
5) Cover and refrigerate at least 1 hour.

Pineapple Tea

2011-02-27T01:00:00.003-07:00

Makes 12 servings
Prep Time 10 min.

Ingredients:
3 cans (12 ounces each) unsweetened pineapple juice concentrate, thawed
1 1/2 cups lemon juice
1 cup sugar
12 cups iced tea

Directions:
1) In a large pitcher, mix juice concentrate, lemon juice and sugar until sugar is dissolved.
2) Stir in tea.
3) Cover and store in refrigerator.

Oven-Fried Picnic Chicken

2011-02-26T01:40:00.001-07:00

Makes 8 servings

Prep Time: 10 min.
Baking Time: 45 to 50 min.

Ingredients:
2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)
1 cup corn flakes cereal
1 cup Original Bisquick® mix or Gold Medal® all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
Cooking spray

Directions:
Preheat oven to 400ºF.
1) Into shallow glass or plastic bowl, pour buttermilk. Add chicken and turn to coat. Let stand for 5 minutes.
2) Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin.
3) Add Bisquick mix and dressing mix (dry) to cereal in bag.
4) Remove chicken from buttermilk and discard buttermilk. Add chicken to cereal mixture. Seal bag and shake to coat.
5) Place chicken on cookie sheet. Spray with cooking spray.
6) Bake for 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Alan’s Kitchen Tip
Bake it the night before, then pack it up for a picnic in the park the next day!

Egg & Cheese Sandwich

2011-02-25T01:32:00.001-07:00

Makes 4 sandwiches
Prep Time: 15 min.
Broil Time: 5 min.

Ingredients:
4 English muffins, split
4 teaspoons prepared mustard
2 eggs, hard-cooked, sliced*
4 slices (3/4-ounce) Deli American Cheese
8 slices (1-ounce) deli ham

Directions:
1) Heat broiler. Place muffin halves onto ungreased baking sheet.
2) Broil 3 to 5 inches from heat until light golden brown for 1 to 2 minutes.
3) Spread each muffin half with 1/2 teaspoon mustard.
4) Remove 4 muffin halves from baking sheet.

Breakfast Scramble Wrap

2011-02-24T01:30:00.001-07:00

4 servings
Prep Time: 20 min.

Ingredients:
1/4 cup sour cream
1/4 cup chunky salsa
8 Eggs
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped cilantro
1/4 cup sliced green onion
1/4 cup chopped red bell pepper
3 ounces Cheddar Cheese, shredded
4 (10-inch) spinach or tomato-flavored flour tortillas, warmed

Directions:1) Combine sour cream and salsa in small bowl. Cover; refrigerate until serving time.
2) Heat 10-inch nonstick skillet over medium-low heat.
3) In a small bowl, combine eggs, dry mustard, salt and pepper. Beat with wire whisk until well mixed.
4) Pour egg mixture into skillet and cook for 1 minute or until eggs begin to set.
5) Gently stir until eggs are completely cooked for 1 to 2 minutes.
6) Remove from heat and stir in cilantro, green onion, red bell pepper, and Cheddar Cheese.
7) For each wrap, place 3/4 cup cooked egg mixture onto each tortilla.
8) Fold 2 opposite edges of tortilla over filling. Starting at 1 open end, roll up tortilla to enclose filling.
9) Place onto microwave-safe plate; microwave on HIGH (100% power) until heated through for 1 to 2 minutes.
10) Cut each wrap in half and serve with sour cream and salsa mixture.

Get Up 'n Go Breakfast Sandwiches

2011-02-23T13:28:00.004-07:00

Makes 8 sandwiches
Prep Time: 15 Minutes
Baking Time: 20 min.

Ingredients:
1 can (16.3 oz) refrigerated buttermilk or southern style biscuits
8 thin slices Canadian bacon (about 4 1/2 oz)
8 slices (1 oz each) American cheese
8 thin slices tomato, if desired
Directions:
1) Bake biscuits as directed on can. Cool completely, about 20 minutes.
2) Split warm biscuits. Fill each with 1 slice Canadian bacon and 1 slice cheese cut to fit.
3) Wrap sandwiches individually in microwavable plastic wrap.
4) Place in large resealable freezer plastic bag; seal bag and freeze. For best quality, use within 3 months.
Prepare for Breakfast
1) To heat 1 frozen sandwich, loosen wrapping.
2) Microwave on High 45 to 60 seconds or until thoroughly heated and cheese is melted.
3) Let stand 30 to 60 seconds to cool slightly before serving.
4) Add tomato slice to each sandwich.

Slow Baked Beef Brisket

2011-02-11T01:13:00.001-07:00

Makes 8 to 10 servings
Prep Time: 15 min.
Marinate Time: 8 hrs. or overnight
Baking Time: 6 hrs.

Ingredients:
1 beef brisket
Marinate:
1/2 cup sugar
1/4 cup salt
Pepper to taste
Barbecue Sauce
2 cups barbecue sauce
1/2 cup vinegar
1 cup ketchup
3/4 cup water
1 jar (any size, any kind) jam

Directions:
1) In a large bowl, coat brisket with sugar, salt and pepper. Let meat marinate in this combination in the refrigerator overnight.
Preheat oven to 300° F.
2) Place brisket in baking bag and add barbecue sauce, vinegar, ketchup, water, and jam.
3) Slow cook in oven at 300° F. for 2 hours.
4) Reduce heat to 250° F. and finish cooking for about 4 hours, or until done.

Quick Southwest Chili

2011-02-10T09:58:00.000-07:00

Makes 8 to 10 servings
Prep Time: 10 min.
Cooking Time: 15 min.

Ingredients:
1 1/2 pounds ground beef or ground turkey
1 small onion, diced
2 cans kidney beans
1 can pinto beans or 3 cans black beans
1 can whole kernel corn
1 can pitted black olives (optional)
1 can Rotel tomatoes
1 can stewed tomatoes
1 package Taco seasoning
1 package ranch dressing

Directions:
1) In a large pot, fry the ground beef with the onion.
2) When done, drain the grease and then add kidney beans, pinto or black beans, corn, olives, Rotel, tomatoes, taco seasoning, and ranch dressing, Stir to mix well.
3) Heat for 15 minutes or until all ingredients are hot.

Gorgonzola Ziti

2011-02-08T01:48:00.001-07:00

Makes 4 servings
Prep Time: 15 min.

Ingredients
8 ounces (2 1/2 cups) uncooked dried ziti pasta
1/4 cup dried Italian bread crumbs
1/4 cup sliced green onions
1 tablespoon Butter, melted
1/2 cup milk
4 ounces cream cheese, cubed
2 ounces (1/2 cup) Gorgonzola cheese, crumbled
1/4 teaspoon salt

Directions
Cook pasta according to package directions. Drain.
1) Meanwhile, combine bread crumbs, 2 Tablespoons green onions and butter in small bowl. Set aside.
2) Place remaining green onions, milk, cream cheese and Gorgonzola cheese in 12-inch nonstick skillet.
3) Cook for 2 to 3 minutes over medium-high heat, stirring occasionally, until cheese is melted . Remove from heat.

Chicken & Vegetables With A Twist

2011-02-07T01:46:00.001-07:00

Makes 6 servings
Prep Time: 5 min.
Cooking Time 11 to 17 min.

Ingredients:
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables
4 Tablespoons Buttery Taste Spread
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 bag (16-ounce) frozen vegetable mixture (broccoli, carrots and water chestnuts )
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese

Directions:
Cook fusilli pasta according to package directions. Drain and set aside. Keep warm.
1) Melt 3 tablespoons Buttery Taste Spread in 10-inch skillet until sizzling. Add garlic, chicken and thyme.
2) Cook for 5 to 8 minutes over medium-high heat, stirring constantly, until chicken is no longer pink.
3) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.
4) Stir in cooked fusilli, remaining Buttery Taste Spread and Parmesan cheese.

Beany Pork Mini Pizzas

2011-02-06T01:26:00.001-07:00

Makes 8 servings (2 mini pizzas each)
Prep Time: 10 min.
Baking Time: 20 min.

Ingredients:
8 English muffins
1/2 pound Italian pork sausage (mild or hot), remove casings if present
1 can (15 oz each) Pork and Beans
1 can (14.5 oz each) Petite Diced Tomatoes, drained well
16 thin slices Pepper Jack cheese

Directions:
Preheat oven to 350° F. Split English muffins in half. Place on baking sheet and bake for 10 to 12 minutes or until toasted.
1) Meanwhile, cook sausage in large skillet over medium-high heat until crumbled and no longer pink, stirring occasionally. Drain.
2) Pour extra sauce off top of pork and beans in can and discard.
3) Add beans and drained tomatoes to skillet. Cook 2 minutes or until hot.
4) Spoon 1/4 cup bean mixture onto each muffin half.
5) Top each with 1 slice cheese.
6) Bake for 10 minutes or until cheese melts.

Sausage & Mango Pizza

2011-02-05T08:18:00.001-07:00

4 servings (2 slices each)

Ingredients
1 Tablespoon butter or margarine
1 large sweet onion, cut in half, thinly sliced
1 package Hot or Original Sausage Crumbles
1 cup mango chutney
1 package (14 ounces) Italian pizza crust (12- inch)
1/2 cup (2 ounces) crumbled feta cheese
2 Tablespoons chopped cilantro

DirectionsPreheat oven to 425° F.
1) Melt butter in a large skillet over medium heat.
2) Add onion, cook and stir for 7-8 minutes or until onion starts to brown.
3) Add sausage; cook and stir for 4-5 minutes or until sausage is hot and onions are caramelized.
4) Spread chutney on pizza crust to within 1-inch from edge.
5) Spoon sausage mixture onto crust.
6) Sprinkle evenly with feta cheese.
7) Bake for 10-12 minutes or until crust is warmed and cheese is soft.
8) Sprinkle cilantro over pizza and cut pizza into 8 slices.

AK’s Tip: If mango chutney is not available substitute apricot preserves.

Easy Cheesy Vegetable Soup

2011-02-03T01:31:00.001-07:00

Makes 4 servings
Prep Time 15 Minutes

Ingredients:
4 oz reduced-fat prepared cheese product (from 16-oz loaf), cubed
3 1/2 cups fat-free (skim) milk
1/2 teaspoon chili powder
2 cups cooked brown or white rice
1 bag (1 lb) frozen cauliflower, carrots and snow pea pods (or other combination), thawed, drained

Directions:
1) In a 3-quart saucepan, heat cheese and milk over low heat, stirring occasionally, until cheese is melted.
2) Stir in chili powder.
3) Stir in rice and vegetables and cook until hot.

2011-02-02T01:27:00.000-07:00

Turkey Cucumber Dill Sandwiches
Makes 4 sandwiches
Prep Time: 15 Minutes
Ingredients:
1/4 cup mayonnaise or salad dressing
1 tablespoon dried dill weed
8 slices multigrain bread
1/2 pound sliced cooked deli turkey
4 slices (1 ounce each) Havarti or Muenster cheese
16 thin slices cucumber
4 lettuce leaves
Directions:
1) In a small bowl, mix mayonnaise and dill weed.
2) Spread on one side of each bread slice.
3) Top 4 slices with turkey, cheese, cucumber and lettuce.
Top with remaining bread.

Quick Italian Soup

2011-02-01T01:26:00.001-07:00

Makes 6 servings
Prep Time: 15 min.
Cooking Time: 20 min.
Ingredients:
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 box Hamburger Helper® lasagna
5 cups hot water
1 can (14.5 oz) whole tomatoes, undrained
1 cup frozen corn
2 Tablespoons grated Parmesan cheese
1 small zucchini, chopped (1 cup)
Additional grated Parmesan cheese, if desired

Directions:
1) In a 4-quart Dutch oven, cook beef and onion over medium-high heat for 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2) Stir in hot water, contents of sauce mix pouch (from Hamburger Helper box), tomatoes, corn and cheese; break up tomatoes. Heat to boiling, stirring constantly.
3) Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
4) Stir in contents of uncooked pasta pouch (from Hamburger Helper box) and zucchini.
5) Cover and cook for 10 minutes longer.
6) Sprinkle each serving with additional grated Parmesan cheese.

Santa Fe Nectarine Salad

2011-01-31T01:46:00.001-07:00

Makes 6 servings
Prep Time: 15 min.

Dressing
1/2 cup peach preserves
1/4 cup lime juice
2 Tablespoons oil
1/4 teaspoon ground ginger
1/4 teaspoon salt
Salad
2 cups finely shredded coleslaw blend (from 16-oz. pkg.)
2 cups torn mixed romaine and leaf lettuce (from 10-oz. pkg.)
2 medium nectarines or peaches, pitted, thinly sliced
1 cup seedless red grapes
1 to 2 jalapeño chiles, finely chopped, if desired
2 Tablespoons chopped fresh cilantro, if desired

Directions:
1) In small bowl, combine peach preserves, lime juice, oil, ground ginger, and salt to make the dressing. Mix well.
2) In large bowl, combine coleslaw blend, lettuce, nectarines or peaches, grapes, jalapeño chiles, and cilantro to make salad ingredients.
3) Just before serving, add dressing and toss gently to mix.

Chicken and Black Bean Salad

2011-01-30T01:34:00.001-07:00

Prep Time 25 Minutes
Makes 4 servings

Ingredients:
1 package (1 lb) boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil or vegetable oil
8 cups torn leaf lettuce (1 medium head)
1 can (15 oz) black beans, drained, rinsed
1 pint grape tomatoes, cut in half (about 2 cups)
1 large carrot, sliced (1 cup)
8 green onions, chopped
1 cup finely shredded Mexican cheese blend (4 oz)
1/2 cup honey Dijon dressing

Directions:
1) Sprinkle both sides of chicken breasts with salt and pepper. Cut into strips.
2) In a 12-inch nonstick skillet, heat oil over medium-high heat.
3) Stir in chicken and cook for 3 to 5 minutes or until golden brown.
4) Turn chicken strips over and cook for 3 to 4 minutes longer until chicken is no longer pink in center. Transfer to paper towel-lined plate.
5) Just before serving, on each of 4 plates, layer one-fourth of lettuce, beans, tomatoes, carrot, green onions, cheese and chicken.
6) Drizzle each salad with 2 Tablespoons dressing.

Asian Chicken and Orange Salad

2011-01-29T01:36:00.001-07:00

Makes 6 servings
Prep Time: 15 min.

Ingredients:
3 Tablespoons unseasoned rice or white vinegar
2 Tablespoons Soy Sauce
2 Tablespoons honey
2 Tablespoons Vegetable Oil
1 Tablespoon toasted sesame oil
8 cups chopped romaine lettuce (1-inch pieces)
1 can (8 oz each) Sliced Water Chestnuts, drained
1 small red onion, sliced thin
1 small orange, peeled and sectioned or 1 can (11 ounces) mandarin oranges, drained
3 cups shredded or sliced cooked chicken
1 cup Chow Mein Noodles
1 teaspoon sesame seeds, toasted
Black pepper, optional

Directions:
1) In a small bowl, whisk together vinegar, soy sauce, honey, vegetable oil and sesame oil for the dressing. Set aside.
2) Toss lettuce with water chestnuts and half of the onion; arrange on large platter.
3) Top with remaining onion, orange sections and chicken.
4) Drizzle with dressing. Sprinkle with rice noodles and sesame seeds.
5) Season with pepper, if desired.

Grilled Turkey Club Sandwich

2011-01-28T01:13:00.001-07:00

Makes 1 serving
Prep Time: 5 min.
Cooking Time: 4 to 6 min.

Ingredients:
2 slices white bread
1 2% Milk Singles
1 slice tomato
6 slices Deli Fresh Shaved Smoked Turkey Breast
3 slices Fully Cooked Bacon
1 Tablespoon Mayonnaise

Directions:
1) Fill bread slices with singles, tomato, turkey, and bacon.
2) Spread outside of sandwich with mayo.
3) In a skillet, cook on medium heat 2 to 3 min. on each side or until golden brown on both sides.
Serve with fresh crisp CLAUSSEN Pickles.

Grilled Turkey Club Sandwich

2011-01-27T01:00:00.001-07:00

Makes 1 serving
Prep Time: 5 min.
Cooking Time: 4 to 6 min.

Ingredients:
2 slices white bread
1 2% Milk Singles
1 slice tomato
6 slices Deli Fresh Shaved Smoked Turkey Breast
3 slices Fully Cooked Bacon
1 Tablespoon Mayonnaise

Directions:
1) Fill bread slices with singles, tomato, turkey, and bacon.
2) Spread outside of sandwich with mayo.
3) In a skillet, cook on medium heat 2 to 3 min. on each side or until golden brown on both sides.

Hearty Grilled Cheese Sandwich

2011-01-26T01:53:00.000-07:00

Makes 1 serving
Prep Time: 5 min.
Grilling Time: 6 min.

Ingredients:
2 slices multi-grain bread
2 tsp. MIRACLE WHIP Dressing
1 Singles
4 slices Deli Fresh Shaved Smoked Turkey Breast
1 thin slice red onion
2 tsp. soft margarine

Directions:
1) Spread bread slices with dressing; fill with Singles, turkey and onion.
2) Spread outside of sandwich with margarine.
3) In a skillet, cook on medium heat 3 minutes on each side or until golden brown on both sides.

Chicken, Cranberry, Feta & Toasted Walnut Salad

2011-01-25T01:45:00.001-07:00

Makes 4 servings
Prep time 10 min

Ingredients:
1 bag (10 oz.) mixed salad greens
1 cup dried cranberries
1 package (6 oz.) Deli Fresh Oven Roasted Chicken Breast Cuts
1 package (4 oz.) Traditional Crumbled Feta Cheese
1/2 cup Walnut Pieces, toasted
1/2 cup Tangy Tomato Bacon Dressing

Directions:
1) In a large salad bowl, toss greens with cranberries, chicken, cheese and walnuts.
2) Add dressing and mix lightly. Serve immediately.

Quick & Creamy Chicken Stew

2011-01-24T01:18:00.001-07:00

Makes 4 (1-1/2 cups each) servings
Prep Time: 10 min.
Cooking Time: 18 min.

Ingredients:
3/4 lb. new potatoes (about 8), quartered
2 Tablespoon water
1 Tablespoon oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced fat condensed cream of chicken soup
1/4 cup Light Zesty Italian Dressing
2 cups frozen peas and carrots
1/2 cup Reduced Fat Sour Cream

Directions:
1) In a microwaveable dish, place potatoes. Add water; cover with lid. Microwave on HIGH for 7 minutes or until potatoes are tender.
2) Meanwhile, in a large saucepan, heat oil on medium-high heat.
3) Add chicken and cook for 7 minutes or until evenly browned, stirring occasionally.
4) Add potatoes, soup, dressing and frozen vegetables to saucepan. Bring to boil and cover.
5) Simmer on medium-low heat for 3 minutes or until chicken is done and vegetables are heated through.
6) Stir in sour cream and cook for 1 minute or until heated through, stirring occasionally.

Bacon & Baked Potato Soup

2011-01-23T01:30:00.002-07:00

Makes 6 (about 1 cup each) servings
Prep Time: 15 min.
Cooking Time: 30 min.

Ingredients:
1 Tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices Center Cut Bacon, crisply cooked, crumbled and divided
3/4 cup Cheddar CLASSIC MELTS Cheddar & American, divided
2 Tablespoon green onion slices, divided
1/4 cup Sour Cream

Directions:
1) In a heavy saucepan or Dutch oven, melt butter.
2) Add onions and celery; cook and stir 5 min. or until crisp-tender.
3) Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly.
4) Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
5) Reserve 2 Tablespoon each of the bacon and cheese and 1 Tablespoon of the green onions for toppings; set aside.
6) Add remaining bacon, cheese and green onions to soup just before serving.
7) Cook until cheese is melted, stirring constantly.
8) Serve topped with reserved bacon, cheese, green onions and sour cream.

Chicken Casserole with Broccoli

2011-01-22T01:35:00.004-07:00

Makes 6 to 8 servings
Prep Time: 10 min.
Baking Time: 35 to 40 min.
Cooling Time: 5 min.

Ingredients:
1-1/2 cups pre-cooked chopped chicken, or 2 cans (4.5 oz.) chunk chicken, drained
1 package (10 oz.) frozen chopped broccoli (rinsed, drained)
1-1/2 cups shredded cheddar cheese
1 cup "JIFFY" Baking Mix
1 cup milk
3 eggs
1/4 teaspoon seasoning salt
1/4 teaspoon pepper

Directions:
Preheat oven to 400° F. and grease a 2 quart casserole dish.
1) In prepared dish, place chicken, broccoli and cheese .
2) In a separate bowl, combine baking mix, milk, eggs, salt and pepper until blended.
3) Pour into dish over chicken, broccoli and cheese.
4) Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
5) Let cool 5 minutes before serving.

Corny Bean Dogs

2011-01-21T01:33:00.001-07:00

Makes 6 servings
Prep Time: 10 min.
Baking Time: 20 min.

Ingredients:
1 package (1 lb.) hotdogs
2 Tablespoon margarine or butter
2 Tablespoon onion, chopped
2 Tablespoon green pepper, chopped
1 package "JIFFY" Corn Muffin Mix
1 egg
1/3 cup milk
1 can (16 oz.) pork and beans

Directions:
Preheat oven to 425°F. and grease a 11"x7" pan.
1) Cut hotdogs lengthwise and place in prepared pan.
2) In sauce pan melt margarine or butter. Add onions and pepper sautéing until tender.
3) In a mixing bowl, combine with muffin mix, egg and milk.
4) Spread mixture over hotdogs and bake 20 minutes or until golden brown.
5) Cool slightly, cut and serve with hot pork and beans.

Corn Bread Salad

2011-01-20T01:59:00.001-07:00

Makes 8 servings
Prep Time: 10 min.
Chilling Time: 30 min.

Ingredients:
1 package "JIFFY" Corn Muffin Mix
1 egg
1/3 cup milk
1/2 cup celery, chopped
1 green pepper, seeded and chopped
3 green onions and tops, chopped
4 radishes, chopped
2 medium tomatoes, chopped
1/2 cup mayonnaise
1/2 cup prepared cucumber salad dressing
1 teaspoon prepared mustard
8 lettuce leaves

Directions:
Prepare corn bread and bake according to package directions. Cool completely.
1) Crumble corn muffins into large bowl.
2) Add celery, peppers, onions, radishes and tomatoes. Toss lightly.
3) In separate bowl, combine mayonnaise, cucumber dressing and mustard.
4) Pour over salad and mix well. Chill and serve on lettuce leaf.

Chili Corn Muffin Casserole

2011-01-19T01:03:00.002-07:00

Makes 6 to 8 servings
Prep Time: 10 min.
Baking Time: 15 to 25 min.

Ingredients:
Beef Mixture
1-1/2 lbs. ground beef
1 package taco seasoning mix (reserve 1 tsp.)
1 can (10-3/4 oz.) condensed tomato soup
2 cans (16 oz.) chili beans

Topping
1 package "JIFFY" Corn Muffin Mix
1 cup cheddar cheese
1 egg
1/3 cup milk
1 teaspoon reserved taco seasoning mix

Directions:
Preheat oven to 400ºF. and grease 3 quart casserole dish.
In skillet, brown ground beef and drain. Add taco seasoning mix, soup and chili beans. Let simmer while preparing topping. Combine topping ingredients, blend well. Pour meat mixture into prepared dish and spoon topping over meat mixture. Bake uncovered 15-25 minutes, or until lightly browned.

Chicken and Biscuit

2011-01-18T01:52:00.001-07:00

Makes 4 to 6 Servings
Prep Time: 10 min.
Baking Time: 25 to 28 min.

Ingredients:1 can (10-3/4 oz.) cream of mushroom soup
1/3 cup milk
2 Tbsp. flour
2 cups frozen mixed vegetables, thawed
1/2 cup chopped onions
1 tsp. seasoned salt
1/2 tsp. garlic powder
1-1/2 cups cooked chicken, diced
1 pkg. "JIFFY" Buttermilk Biscuit Mix
1/2 cup milk
1 egg, lightly beaten

Directions:
Preheat oven to 400°F. and grease an 8" square pan.
1) In a large bowl, mix soup and 1/3 cup milk together. Slowly add in flour.
2) Stir in mixed vegetables, onions, seasoned salt, garlic powder and chicken. Pour into prepared pan.
In a medium bowl, mix biscuit mix, 1/2 cup milk and egg. Pour over vegetable mixture. Bake for 25 to 28 minutes.

Baked Turkey, Cheddar and Bacon Sandwich

2011-01-17T01:12:00.001-07:00

Makes 6 servings
Prep Time: 10 min.
Baking Time: 32 min.
Standing Time: 5 min.

Ingredients:
2 cups Original Bisquick® mix
1 cup milk
1 egg
4 ounces thinly sliced cooked deli turkey
1 1/2 cups shredded Cheddar cheese (6 ounces)
5 slices precooked bacon

Directions:
Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
1) In a medium bowl, stir Bisquick mix, milk and egg with wire whisk or fork until blended.
2) Spread half of the batter in baking dish.
3) Top with turkey, 1 cup of the cheese and the bacon.
4) Spread remaining batter over bacon.
5) Bake uncovered about 29 minutes or until golden brown and center is set.
6) Sprinkle with remaining 1/2 cup cheese.
7) Bake about 3 minutes longer or until cheese is melted.
8) Let stand 5 minutes before cutting.

Turkey Salad Sandwiches

2011-01-16T01:08:00.001-07:00

Makes 4 sandwiches
Prep Time: 20 min.

Ingredients:
1 1/2 cups diced cooked turkey
1/2 cup diced unpeeled apple
1/2 cup mayonnaise or salad dressing
1 1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
2 green onions, chopped (2 tablespoons)
8 slices whole grain bread

Directions:
1) In medium bowl, mix turkey, apple, mayonnaise or salad dressing, curry powder, ginger, pepper, celery, and green onions.
2) Spread turkey mixture on 4 slices bread.
3) Top with remaining bread.

Chicken Sandwiches with Maple-Mustard Spread

2011-01-15T09:07:00.000-07:00

Makes 4 servings
Prep Time: 15 min.
Ingredients:
3 Tablespoons mayonnaise or salad dressing
2 Tablespoons country-style Dijon mustard
2 Tablespoons real maple syrup
1 small shallot, finely chopped (about 3 tablespoons)
8 slices rustic bread
4 slices (1 oz each) Swiss cheese
2 cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 medium ripe avocado, pitted, peeled and sliced

Recipe Directions:
1) In small bowl, mix mayonnaise, mustard, maple syrup and shallot.
2) Spread on all 8 slices of bread.
3) Top 4 slices of bread with cheese, chicken and avocado.
4) Top with remaining bread slices.

Caramel Cream Brownie Trifle

2011-01-01T01:00:00.001-07:00

Makes 20 servings
Prep Time: 20 min.
Cooling Time: 3 hrs.
Total Time: 3 hrs, 20 min.
Ingredients:1 box (1 lb 2.3 oz) fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts

Directions:Preheat oven to 350ºF.
1) Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
2) Make pudding mix as directed on box for pudding, using milk and refrigerate.
3) Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
4) In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
5) Cover and refrigerate at least 2 hours before serving but no longer than 24 hours.
Store covered in refrigerator.

Green Beans with Lemon-Herb Butter

2010-12-31T01:16:00.001-07:00

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 10 min.
Total Time: 20 min.
Ingredients:1 package (12 oz) fresh green beans
3 Tablespoons butter
1 teaspoon grated lemon peel
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
Lemon slices, if desired

Directions:1) Cook green beans as directed on package and drain.
2( Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat.
3) Stir in lemon peel, marjoram and salt.
4) Pour over beans and toss to coat. Garnish with lemon slices.

Seven-Layer Holiday Pasta Salad

2010-12-30T01:57:00.000-07:00

Makes 8 servings
Prep Time: 30 min.
Chilling Time: 8 hrs.
Total Time: 8 Hrs. 30 min.Ingredients:2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 Tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 Tablespoon bacon flavor bits or chips
2 Tablespoons finely chopped fresh parsley

Directions:Cook and drain pasta as directed on package. 1) Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2) While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3) In a medium bowl, mix mayonnaise, yogurt, sugar and curry powder.
4) Stir in pasta. Layer pasta evenly over onion in serving bowl.
5) Sprinkle with cheese. Top with bacon bits and parsley.
6) Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Creamy Ranch Mashed Potatoes

2010-12-29T01:18:00.001-07:00

Makes 10 servings
Prep Time: 15 Minutes
Total Time: 15 MinutesIngredients:2 cups milk
3/4 cup water
2 Tablespoons butter or margarine
1 package (1 oz) Ranch salad dressing and seasoning mix (milk recipe)
1 cup sour cream
1 box (7.2 oz) home-style creamy butter mashed potatoes
4 slices bacon, cooked, crumbled
2 Tablespoons thinly sliced green onions

Directions:1) In 3-quart saucepan, heat milk, water and butter (or margarine) to boiling.
2) Stir in ranch dressing mix and sour cream. Beat until smooth.
3) Stir in 3 slices of the bacon and both pouches of potatoes just until moistened.
4) Let stand 1 minute. Stir with fork until smooth.
5) Spoon potatoes into serving dish.
6) Top with remaining crumbled bacon and the green onions.

Festive Pizza Appetizers

2010-12-28T01:57:00.001-07:00

Makes 60 appetizers
Prep Time 15 Minutes
Total Time 15 Minutes
Ingredients:1 container (8 ounces) dill dip or spinach dip
1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
2 cups chopped fresh vegetables
1/2 cup finely shredded Cheddar cheese (2 ounces)

Directions:

1) Spread dill dip over pizza crust within 1/2 inch of edge.

2) Sprinkle with vegetables and cheese.

3) Cut into 1 1/2-inch diamond shapes.

Honey Mustard Ham With Sauteed Apples

2010-12-27T01:17:00.001-07:00

Makes 4 servings
Prep Time: 5 min.
Cooking Time: 8 to 10 min.
Total Time :12 to 15 min.
Ingredients:

3 Tablespoons honey mustard
2 Tablespoons stick Fresh Buttery Spread
2 medium red cooking apples, cored, cut into thin rings

DirectionsHeat broiler.
1) Place ham steak on broiler pan; spread with honey mustard.
2) Broil 4 to 6 inches from heat for 8 to 10 minutes or until browned and bubbly.
3) Meanwhile, melt Fresh Buttery Spread in 10-inch skillet until sizzling. Add apples.
4) Cook over medium heat for 6 to 8 minutes, stirring occasionally, until tender.
5) Serve apples with ham steak. 1 1/4 pound (1/2-inch thick) ham steak

Cheesy Ham Loaf

2010-12-26T01:42:00.002-07:00

Makes 6 servings
Prep Time: 20 min.
Baking Time: 1 hr.
Total Time 1:20

Ham Loaf
1/4 cup dried breadcrumbs
1/4 cup ketchup
1/4 cup finely chopped onion
1 egg, beaten
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3/4 pound ground ham
1/2 pound lean ground pork
2 ounces (1/2 cup) Cheddar Cheese, shredded
Glaze
1/2 cup peach preserves*
2 tablespoons firmly packed brown sugar
2 tablespoons lemon juice
1/2 teaspoon dry mustard

Directions:Preheat oven to 350°F. Spray 8-inch square baking dish with no-stick cooking spray. Set aside. 1) In large bowl, combine breadcrumbs, ketchup, onion, egg, dry mustard and pepper.
2) Add ham, pork and cheese; mix lightly.
3) Shape mixture into 7x3 1/2-inch loaf.
4) Place loaf in prepared baking dish.
5) Bake for 55 to 60 minutes or until thoroughly cooked and juices run clear.
6) Meanwhile to make glaze, in 1-quart saucepan, combine peach preserves, brown sugar, lemon juice, and mustard.
7) Cook over low heat for 3 to 4 minutes, stirring occasionally, until preserves melt and sugar is dissolved.
8) Pour half of glaze into small dish. Brush loaf with glaze 2 to 3 times during last 30 minutes of baking.
9) Let baked ham loaf stand for 10 minutes before serving; cut into slices. Serve with remaining heated glaze, if desired.
*Substitute 1/2 cup apricot preserves. Ingredients:

Apricot Barbecue Baked Chicken

2010-12-25T01:17:00.001-07:00

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 1 hr.
Total Time: 1 hr. 10 min.
Ingredients:1 whole Fresh Young Chicken
Salt (to taste)
Pepper (to taste)
1/2 cup apricot preserves
1/4 cup ketchup
2 Tablespoons mustard
1 Tablespoon vinegar
1 Tablespoon horseradish
1 teaspoon cinnamon

Directions:Preheat oven to 350°F. 1) Remove giblets from chicken (discard or save for another use if desired).
2) Sprinkle chicken inside and out with salt and pepper to taste.
3) Truss chicken by tying string around drumsticks. Fold wing tips under wings and tuck wings under back.
4) Spray shallow baking pan with nonstick cooking spray. Place chicken in pan with breast side up.
5) In a mixing bowl, combine apricot preserves, ketchup, mustard, vinegar, horseradish, and cinnamon. Mix well.
6) Reserve two-thirds of sauce and use remaining third to baste chicken during baking.
7) Place chicken in oven and bake for 1 hour, basting with sauce several times during last 30 minutes, or until chicken is done (internal temp 180°F).
8) Remove chicken to warm platter. Let stand 10 minutes before carving.
9) Heat reserved barbecue sauce to serve with chicken.

Molasses-Pepper Glazed Chicken & Squash

2010-12-24T01:53:00.000-07:00

Makes 6 servings
Prep Time: 20 min.
Baking Time: 55 to 60 min.

Ingredients:
Chicken2 pounds (4 cups) butternut squash, peeled, cut into 2-inch pieces
2 Tablespoons butter, melted
1/2 teaspoon salt
6 chicken leg quarters, skinned* (about 7 ounces each)
Glaze1/3 cup molasses
3 Tablespoons soy sauce
1 1/2 teaspoons coarse ground pepper
1 teaspoon ground ginger

Directions:Preheat oven to 375°F. 1) Toss together squash, butter and salt in 15x10x1-inch jelly-roll pan.
2) Place chicken in pan, meat-side down.
3) Bake for 35 minutes or until chicken begins to brown. Turn chicken. Stir squash mixture.
4) Meanwhile to make the glaze, in small bowl, stir together molasses, soy sauce, pepper, and ginger.
5) Drizzle chicken and squash with glaze. Continue baking for 20 to 25 minutes or until chicken is no longer pink and squash is tender.
6) Remove chicken and squash to serving platter. Spoon pan juices over chicken.
*Substitute 6 split chicken breasts.

Malaysian Chicken on Fresh Greens

2010-12-23T01:21:00.001-07:00

Makes 6 servings.
Prep Time: 20 min.
Chilling Time: 30 min.

Ingredients:1/2 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon peanut butter
1 teaspoon Ginger, Ground
1/2 teaspoon Garlic Powder
1/2 teaspoon Red Pepper, Crushed
2 packages (6 ounces each) grilled chicken breast strips
6 cups mixed salad greens
1/2 cup coarsely shredded carrots
1/2 cup alfalfa or bean sprouts
1/2 cup thinly sliced radishes

Directions:1) In a large bowl, mix rice vinegar, sesame oil, soy sauce, peanut butter, ginger, garlic powder and red pepper until well blended.
2) Add chicken breast strips and toss to coat chicken with marinade. Cover.
3) Refrigerate 30 minutes to 1 hour, stirring occasionally.
4) In a large bowl, toss salad greens, carrots, sprouts and radishes . Top with chicken mixture before serving.

Chicken, Vegetables and Twist Pasta

2010-12-22T01:12:00.001-07:00

Makes 6 servings
Prep Time:15 min.
Cooking Time 11 to 17 min.

Ingredients:
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables4 Tablespoons Fresh Buttery Spread
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 bag (16-ounce) frozen vegetable mixture (broccoli, carrots and water chestnuts )
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese

Directions1) Cook fusilli pasta according to package directions. Drain and set aside. Keep warm.
2) Meanwhile, melt 3 tablespoons Fresh Buttery Spread in 10-inch skillet until sizzling and add garlic, chicken and thyme.
3) Cook over medium-high heat for 5 to 8 minutes, stirring constantly, until chicken is no longer pink.
4) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.
5) Stir in cooked fusilli, remaining Fresh Buttery Spread and Parmesan cheese.

Cream of Peanut Soup 2

2010-12-21T02:24:00.002-07:00

Makes 6 Cups
Prep Time: 20 min
Cook Time: 15 min
Ingredients:
2 Tablespoons butter
1 stalk celery
1/2 medium onion
1 1/2 Tablespoons all purpose flour
4 cups chicken or vegetable broth
1 cup Creamy Peanut Butter
1 cup milk
Snipped chives
Chopped peanuts for garnish

Directions:
1) In a medium saucepan, melt butter. Cook celery and onion until onion is tender, but not browned.
2) Stir in flour and cook about one minute.
3) Whisk in chicken broth, cooking until thickened and bubbly. Remove from heat.
4) Puree mixture in batches, in a blender, until smooth. Return to saucepan.
5) Add the peanut butter and milk, stirring to blend thoroughly.
6) Heat through, but do not boil. Serve hot or cold.
7) Garnish with snipped chives and chopped peanuts, if desired.

Grilled Chicken Breast with Zesty Peanut Sauce

2010-12-20T01:14:00.001-07:00

Makes: 8 Servings
Prep Time: 20 min.
Marinate: 1 hr.
Cooking Time: 16 min.
Grilling Time: 8 to 12 min.

Ingredients:8 large boneless, skinless chicken breast halves
MARINADE
1 tablespoon brown sugar
2 tablespoons Extra Crunchy Peanut Butter
1/4 cup Pure Canola Oil
1/2 cup soy sauce
1/3 cup fresh lime juice
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
PEANUT SAUCE
1 cup Extra Crunchy Peanut Butter
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons finely minced fresh gingeroot
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/2 cup chicken stock
1/2 cup heavy cream
Chopped fresh cilantro, for garnish

Directions:
1) Wash, trim and pound chicken to flatten to a consistent thickness.
2) In a small bowl, mix brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt to make marinade.
3) Place chicken in a shallow dish (or food storage bag). Cover with marinade.
4) Marinate 1 hour at room temperature or as long as overnight in refrigerator.
When ready to cook: heat grill.
5) In a heavy saucepan, combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne to make peanut sauce.
6) Cook over medium heat, stirring constantly, about 15 minutes or until thickened.
7) Whisk in chicken stock and cream. Cook 1 minute more, whisking. (Keep warm while grilling chicken.)
8) Remove chicken from marinade and place on hot grill. Grill for 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
9) Spoon peanut sauce over hot chicken and sprinkle with cilantro.

Baked Peaches with OREO Topping

2010-12-19T01:51:00.001-07:00

Makes 4 Servings
Prep Time: 5 min.
Baking Time: 18 min.

Ingredients:
6 Oreo Cookies
12 Ritz Crackers
4 teaspoon butter, softened
2 cans (14 fl. oz. each) peach halves in light syrup in Fruit Juice, drained, juice reserved

Directions:
Preheat oven to 400°F.
1) Place cookies and crackers in food processor container. Cover.
2) Process until finely chopped. Add butter; process just until combined.
3) In a shallow baking dish, add peach halves, cut-sides up, . Top each with 1 Tablespoon of the crumb mixture.
4) Place baking dish in oven and bake for 15 min. or until heated through.
5) Broil 2 to 3 min. or until topping is lightly browned.
6) Serve warm drizzled with the reserved peach juice, if desired.

Thai Peanut Burgers

2010-12-18T01:49:00.001-07:00

Makes 4 Burgers
Prep Time: 15 min.
Cooking Time: 10 min.

Ingredients:
1/2 cup Extra Crunchy Peanut Butter
1 Tablespoon lime juice
1/2 Tablespoon soy sauce
1/2 Tablespoon finely grated fresh ginger
1/2 Tablespoon chopped cilantro
1/4 teaspoon cayenne pepper
1 pound lean ground beef or turkey
4 hamburger buns
Thai hot sauce

Directions:
1) In a large bowl, whisk together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper until well blended.
2) Add ground meat and mix well.

3) Form into 4 patties. Grill, broil or pan fry to desired doneness.

4) Serve on buns with Thai hot sauce and your choice of condiments.

Peanut Butter Caramel Bars

2010-12-17T01:22:00.001-07:00

Makes 60 bars
Prep Time: 25 min.
Baking Time: 15 to 20 min.
Cooking Time: 6 to 11 min.
Chilling Time: 3 hrs.

Ingredients:
Crust
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 egg
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups pecan halves
Topping
1 package (14-ounce) caramels, unwrapped
2 tablespoons Half & Half
1 teaspoon vanilla
1 package (11.5-ounce) milk chocolate chips

Directions
Preheat oven to 375°F.
1) In large bowl, combine sugar, brown sugar, butter and peanut butter.
2) Beat at medium speed, scraping bowl often, until creamy.
3) Add egg and continue beating until well mixed.
4) Reduce speed to low; add flour, baking powder and salt. Beat until dough forms.
5) Press dough evenly into ungreased 15x10x1-inch baking pan.
6) Sprinkle pecans evenly over dough.
7) Place baking pan in oven and bake for 15 to 20 minutes or until crust is lightly browned around edges.
8) Meanwhile, place caramels and half & half in 2-quart heavy saucepan.
9) Cook for 6 to 11 minutes over medium heat, stirring constantly, until smooth. Stir in vanilla.
10) Drizzle caramel mixture evenly over pecans; sprinkle with chocolate chips.
11) Cool completely, for about 3 hours, at room temperature. Cut into bars.

Peanut Butter Cheesecake Squares

2010-12-16T01:08:00.001-07:00

Makes 12 to 15 Servings
Prep Time: 10 min.
Baking Time: 25 to 30 min.
Chilling Time: 3 hrs. or overnight

Ingredients:
Crust
2 pkgs. "JIFFY" Chocolate Muffin Mix
6 Tablespoons butter or margarine, melted
Filling2 packages (8 oz.) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup peanut butter
1 cup mini chocolate chips

Directions:
Preheat oven to 350°F., grease 13"x9" baking pan.
1) In a mixing bowl, combine muffin mix and melted butter or margarine.
2) Press into bottom of prepared pan and bake for 10 minutes.
3) Beat cream cheese, sugar and vanilla until well blended. Add eggs one at a time.
4) Mix in peanut butter. Spread mixture over crust.
5) Sprinkle with chocolate chips and bake for 25 to30 minutes.
6) Refrigerate 3 hours or overnight before serving.

Fudge Sundae Pie

2010-12-15T01:19:00.001-07:00

Makes 8 Servings
Prep Time: 15 min.
Baking Time: 10 min.
Freezing Time: 2 hrs. or overnight

Ingredients:
Crust1 package "JIFFY" Pie Crust Mix
1 Tablespoons peanut butter
3 Tablespoons cold water
1/4 cup chopped nuts (reserving 1 Tablespoons for topping)
Filling3/4 cup fudge topping
1/4 cup peanut butter
3 Tablespoons light corn syrup
1 quart ice cream, softened
1 container (16 oz.) whipped topping, thawed

Directions:
Preheat oven to 450°F.
1) In a bowl, cream pie crust mix and peanut butter together.
2) Add water and chopped nuts. Stir until dough holds together.
3) Form dough into ball and cut in half. Roll one half to fit an ungreased 9" pie pan.
4) Prick well with fork and bake 10 minutes. Set aside to cool. (Use remaining dough for another pie or tart shells.)
5) For filling, mix topping, peanut butter and corn syrup together until well blended.
6) Spread half of filling on top of pie crust. Spread ice cream over filling.
7) Heat remaining fudge mixture in microwave 15 seconds and spread over ice cream.
8) Cover with whipped topping and reserved nuts. Freeze.
9) Remove from freezer 15 minutes before serving for easier cutting.

Frozen Peanut Butter Pie

2010-12-14T01:00:00.001-07:00

Makes 9 to 12 Servings
Prep Time: 15 min.
Baking Time: 6 to 8 min.
Freeze Time: 2 hrs. or overnight

Ingredients:
Crust
1 package "JIFFY" Sugar Cookie Mix
6 Tablespoons peanut butter
1/4 cup butter or margarine, melted
Filling1 package (8 oz.) cream cheese, softened
1-1/4 cups peanut butter
3/4 cup powdered sugar
1 Tablespoons vanilla extract
1 container (16 oz.) whipped topping, thawed

Directions:
Preheat oven to 350°F.
Crust
1) In a bowl, combine mix, peanut butter, and butter or margarine. Blend well.
2) Press into bottom and up sides of 9" pie pan.
3) Bake for 6 to 8 minutes. Set aside and cool.
Filling
4) In a mixing bowl, beat together cream cheese, peanut butter, powdered sugar and vanilla.
5) Fold in half of whipped topping and spoon into prepared crust. Top with remaining whipped topping.
6) Freeze for 2 hours or overnight.
7) Let stand for 25-30 minutes before serving.