INGREDIENTS
1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
2/3 cup shredded Cheddar or American cheese
2/3 cup crisp rice cereal
1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed
1 cup cubed cooked chicken or turkey
1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds
DIRECTIONS
1. Heat oven to 375°F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup.
2. Cut large pieces of broccoli in half. In large bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
3. Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.
Source: Pilsbury.com
Thursday, September 3, 2009
SPINACH AND ARTICHOKE DIP
1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste
Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
Serve hot with chips or bread.
Yummy! A Party Favorite! May also add Mozzarella Cheese on top and lightly brown.
Source: Cooks.com
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste
Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
Serve hot with chips or bread.
Yummy! A Party Favorite! May also add Mozzarella Cheese on top and lightly brown.
Source: Cooks.com
Tuesday, September 1, 2009
Layered Pumpkin Loaf
Ingredients
1 cup canned pumpkin
1 cup plus
2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
Directions
HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.
Source: My Friend Kathy :)
1 cup canned pumpkin
1 cup plus
2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
Directions
HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.
Source: My Friend Kathy :)
Banana-Rum Ice Cream with Bananas Foster Sauce and Toasted Pecans
Servings: 8
Ingredients:
1/2 cup chopped pecans
Ice Cream:
1 cup cold milk
2 cups cold whipping cream
2 large eggs, lightly beaten
1 cup packed light brown sugar
2 very ripe bananas, mashed
1 tablespoon pure vanilla extract
2 tablespoons dark rum
1 teaspoon fresh lime juice
small dash salt
Sauce:
1/2 cup unsalted butter
1 tsp ground cinnamon
2 cups light brown sugar
1/2 cup dark rum
1/4 cup banana liqueur
6 ripe but still firm bananas, sliced in rounds
Garnishes:
Fresh mint sprigs
Fresh sweetened whipped cream (optional)
Directions:
Place pecans in a medium-sized skillet over medium heat, shaking frequently and watching carefully to avoid burning. When nuts are just becoming fragrant, remove from heat and set aside.
Thoroughly combine all ice cream ingredients in a large mixing bowl. Pour into ice cream freezer canister and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a covered container and place in freezer for at least one hour.
Melt butter in a large skillet over medium heat. Add next four ingredients, stirring to mix well. Cook for a few minutes until sugar has dissolved and mixture starts to thicken, then add bananas. Cook bananas, turning once, until soft. Remove from heat and allow sauce to cool slightly while placing ice cream in bowls.
Using ice cream scoop, divide ice cream between 8 dessert bowls. Ladle equal amounts of bananas foster sauce over the ice cream. Sprinkle with toasted pecans, garnish with mint leaves and serve immediately (if desired, include dollops of fresh sweetened whipped cream). Enjoy!!
Source: MixingBowl.com
Ingredients:
1/2 cup chopped pecans
Ice Cream:
1 cup cold milk
2 cups cold whipping cream
2 large eggs, lightly beaten
1 cup packed light brown sugar
2 very ripe bananas, mashed
1 tablespoon pure vanilla extract
2 tablespoons dark rum
1 teaspoon fresh lime juice
small dash salt
Sauce:
1/2 cup unsalted butter
1 tsp ground cinnamon
2 cups light brown sugar
1/2 cup dark rum
1/4 cup banana liqueur
6 ripe but still firm bananas, sliced in rounds
Garnishes:
Fresh mint sprigs
Fresh sweetened whipped cream (optional)
Directions:
Place pecans in a medium-sized skillet over medium heat, shaking frequently and watching carefully to avoid burning. When nuts are just becoming fragrant, remove from heat and set aside.
Thoroughly combine all ice cream ingredients in a large mixing bowl. Pour into ice cream freezer canister and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a covered container and place in freezer for at least one hour.
Melt butter in a large skillet over medium heat. Add next four ingredients, stirring to mix well. Cook for a few minutes until sugar has dissolved and mixture starts to thicken, then add bananas. Cook bananas, turning once, until soft. Remove from heat and allow sauce to cool slightly while placing ice cream in bowls.
Using ice cream scoop, divide ice cream between 8 dessert bowls. Ladle equal amounts of bananas foster sauce over the ice cream. Sprinkle with toasted pecans, garnish with mint leaves and serve immediately (if desired, include dollops of fresh sweetened whipped cream). Enjoy!!
Source: MixingBowl.com
Pumpkin Apple Butter
Ingredients:
1& 3/4 cup canned pumpkin
1 cup firm apple,peeled and grated
1 cup apple juice
1/2 cup brown sugar
3/4 tsp pumpkin spice
Directions:
Combine all ingrdients in a medium saucepan.Bring to a boil.Reduce heat to low.Cook,stirring occasionally for 1&1/2 hours.Store in fridge in a tight lidded container for up to 1 month.
Source: Mixingbowl.com
1& 3/4 cup canned pumpkin
1 cup firm apple,peeled and grated
1 cup apple juice
1/2 cup brown sugar
3/4 tsp pumpkin spice
Directions:
Combine all ingrdients in a medium saucepan.Bring to a boil.Reduce heat to low.Cook,stirring occasionally for 1&1/2 hours.Store in fridge in a tight lidded container for up to 1 month.
Source: Mixingbowl.com
Butterscotch Rum Bundt Pound Cake
Servings: about 12
Prep time: 10 min
Cook time: 50-60 min
Total time: about an hour
Ingredients:
1 (11-ounce) package (1 2/3 cups) Nestle Butterscotch morsels, divided use
1 (18.25-ounce) package yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze (recipe below)
Additional chopped nuts (optional)
Directions:
Preheat oven to 350. Grease 10-inch bundt pan.
Microwave 1 1/3 cups (reserve 1/3 cup for glaze) morsels in medium, microwave-safe bowl on medium-high (or 70%) power for 1 minute then stir. Then microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to cake plate and pour glaze over cake; sprinkle with chopped nuts.
For Glaze:
Microwave remaining 1/3 cup morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on medium-high (or 70%) power for 30 seconds then stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Source: Mixingbowl.com
Prep time: 10 min
Cook time: 50-60 min
Total time: about an hour
Ingredients:
1 (11-ounce) package (1 2/3 cups) Nestle Butterscotch morsels, divided use
1 (18.25-ounce) package yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze (recipe below)
Additional chopped nuts (optional)
Directions:
Preheat oven to 350. Grease 10-inch bundt pan.
Microwave 1 1/3 cups (reserve 1/3 cup for glaze) morsels in medium, microwave-safe bowl on medium-high (or 70%) power for 1 minute then stir. Then microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to cake plate and pour glaze over cake; sprinkle with chopped nuts.
For Glaze:
Microwave remaining 1/3 cup morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on medium-high (or 70%) power for 30 seconds then stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Source: Mixingbowl.com
Spicy Mac & Cheese
Ingredients:
400g penne pasta or macaroni
2-3 tomatoes
40g unsalted butter
1 1/2 Tbsp cornflour
600ml reduced fat milk
75g cheddar cheese grated
75g mozzarella cheese grated
75g romano cheese grated
1/4 tsp ground black pepper
1/4 tsp white pepper
1/4 tsp cayenne pepper - optional
1/4 tsp nutmeg
1 clove garlic - optional
salt, sugar
1-2 Tbsp breadcrumbs
Directions:
Place penne in boiling water and cook until al dente.
Slice tomatoes thinly and sprinkle with salt and sugar and allow to stand.
Sauce: Melt butter, add cornflour, stir for about 3-4 minutes. Add milk a little at a time, add cheese. Stir to get a smooth consistency. Add nutmeg, white pepper and cayenne and stir into the sauce.
Mix the penne and sauce together and pour into the dish.
Place the tomato slices on top with a sprinkling of breadcrumbs, black pepper and extra cheddar cheese.
Bake in a very hot oven or under the grill, long enough to brown the top and warm the tomatoes.
Source: epicurean.com
400g penne pasta or macaroni
2-3 tomatoes
40g unsalted butter
1 1/2 Tbsp cornflour
600ml reduced fat milk
75g cheddar cheese grated
75g mozzarella cheese grated
75g romano cheese grated
1/4 tsp ground black pepper
1/4 tsp white pepper
1/4 tsp cayenne pepper - optional
1/4 tsp nutmeg
1 clove garlic - optional
salt, sugar
1-2 Tbsp breadcrumbs
Directions:
Place penne in boiling water and cook until al dente.
Slice tomatoes thinly and sprinkle with salt and sugar and allow to stand.
Sauce: Melt butter, add cornflour, stir for about 3-4 minutes. Add milk a little at a time, add cheese. Stir to get a smooth consistency. Add nutmeg, white pepper and cayenne and stir into the sauce.
Mix the penne and sauce together and pour into the dish.
Place the tomato slices on top with a sprinkling of breadcrumbs, black pepper and extra cheddar cheese.
Bake in a very hot oven or under the grill, long enough to brown the top and warm the tomatoes.
Source: epicurean.com
Cayenne Pepper Oil
Ingredients:
3 Whole Cayenne Peppers
Olive Oil
Rosemary
Celery Seed
Dill
Wine Bottle
Place all dry ingredients in Wine Bottle, will with olive oil
3 Whole Cayenne Peppers
Olive Oil
Rosemary
Celery Seed
Dill
Wine Bottle
Place all dry ingredients in Wine Bottle, will with olive oil
Salsa for Canning
Ingredients:
About 15 pounds of Fresh Ripe Tomatoes
3 Large Green Peppers (chopped)
1 Large Onion (chopped)
1 Clove Garlic (finely chopped)
1/4 Cup Fresh Cilantro Leaves (chopped)
1/2 Cup Fresh Cayenne Peppers (chopped) Note: Substitute any kind or amount of pepper you like or even a combination of types - some of my favorites include Cayenne, Thai Dragon, and Tabasco.
2 small cans of Tomato Paste (or 1 bigger one)
1 Teaspoon Salt
2 Teaspoons Coarse Black Pepper
1/4 Cup Vinegar
Directions:
This recipe will make between 6 or 8 pint size canning jars.
1. Make sure you have good canning jars Have enough new lid inserts with the rubber gaskets built in. Make sure that the lids fit the jars - there are different brands and sizes.
2. Use a bleach solution to wash and sterilize your working area (countertop, etc.)
3. Sterilize the jars and lids by boiling them in water for about 15 minutes. Set them aside to air dry on a clean towel.
4. Fill one of the 8 quart saucepans with water and bring to a boil.
5. While waiting for the water to boil, wash the tomatoes, Green Peppers, Hot Peppers, and Cilantro Leaves to remove any dirt or other garden residue off them.
6. Place a Colander over the other 8 quart sauce pan (preferably in the sink). Have a clean towel laying next to the sink where the pan and colander are (important for next step).
7. This Part Requires Fast Work - Be Prepared!!Place a few tomatoes in the boiling water for a few seconds. Use the Tongs to remove them from the boiling water and place them on the towel as soon as you see the skins start to split open. Keep repeating this process until all the tomatoes have been scalded this way.
8. While working over the colander, use a sharp knife to peel each tomato and cut it into 1/2 square inch chunks. Note: Tomatoes are very juicy, so juice runs through the colander into the pan while you are peeling and cutting. Throw peelings in trash or garbage disposal. The purpose of the colander is to catch the peelings if you slip a little. Each time the colander is full of chopped tomatoes and no skin, dump it into the pan with the tomato juice. Keep doing this until all the tomatoes are chopped. The end result is a big pan full of chopped tomatoes and juice.
9. Put the tomatoes and juice on the stove and turn the temperature high enough to bring it to a simmer. While it is heating up, chop the green peppers, onion, garlic, and hot peppers and add to the tomato mixture. It may be a good idea to wear rubber gloves while chopping the cayenne peppers or other hot peppers.
10. Add the two cans of tomato paste, salt and black pepper. Stir the mixture frequently. Do not let it boil hard - slow simmer is best. We just want it cooked enough to kill bacteria, yet leave the ingredients in recognizable chunks.
11. Turn off the heat and add the fresh Cilantro leaves and vinegar. You do not want to boil off the vinegar - the vinegar's purpose is to add a little acidity to the mixture because many varieties of tomatoes do not have enough acid for good canning.
12. Fill the canner kettle with water (just over half full so that there will be room for 6 to 8 jars completely submerged in the boiling water. Turn on the heat to bring to a vigorous boil and move on to step 13 while you are waiting for it to boil.
13. Use a canning funnel and ladle to fill the jars to a level of about 1/2 inch from the top. The funnel will help keep from getting salsa on the rims of the jar. Use a butter knife to poke up and down in each jar to work out any air bubbles.
14. Place the lids on the jars and screw them down tightly. MAKE SURE THE RIMS ARE VERY CLEAN BEFORE PUTTING THE LIDS ON!!!
15. Make sure the canning kettle water is boiling vigorously. CAREFULLY Place the jars on the canning rack and gently lower it into the boiling water making sure that the jars are submerged without overflowing the kettle.
16. Boil the jars in this "water bath" for 1/2 hour. Then gently remove the jars and set them aside to cool. As they cool you will hear each jar make a snap or pop sound (that is the signal that the jar sealed properly). Proper Seal is important. After the jars are completely cool, you should be able to push on the lid and hear nothing. If the lid will make a popping noise as you push on it, you did not get a good seal and that jar cannot be saved for a long period (use that one right away within a week or two).
17. After the jars are completely cool, give the lids one more twist to tighten them further. Label the lids with the following information: "Salsa" or "Hot Salsa" and the date canned. Store in a cool dark place for up to 3 years.
About 15 pounds of Fresh Ripe Tomatoes
3 Large Green Peppers (chopped)
1 Large Onion (chopped)
1 Clove Garlic (finely chopped)
1/4 Cup Fresh Cilantro Leaves (chopped)
1/2 Cup Fresh Cayenne Peppers (chopped) Note: Substitute any kind or amount of pepper you like or even a combination of types - some of my favorites include Cayenne, Thai Dragon, and Tabasco.
2 small cans of Tomato Paste (or 1 bigger one)
1 Teaspoon Salt
2 Teaspoons Coarse Black Pepper
1/4 Cup Vinegar
Directions:
This recipe will make between 6 or 8 pint size canning jars.
1. Make sure you have good canning jars Have enough new lid inserts with the rubber gaskets built in. Make sure that the lids fit the jars - there are different brands and sizes.
2. Use a bleach solution to wash and sterilize your working area (countertop, etc.)
3. Sterilize the jars and lids by boiling them in water for about 15 minutes. Set them aside to air dry on a clean towel.
4. Fill one of the 8 quart saucepans with water and bring to a boil.
5. While waiting for the water to boil, wash the tomatoes, Green Peppers, Hot Peppers, and Cilantro Leaves to remove any dirt or other garden residue off them.
6. Place a Colander over the other 8 quart sauce pan (preferably in the sink). Have a clean towel laying next to the sink where the pan and colander are (important for next step).
7. This Part Requires Fast Work - Be Prepared!!Place a few tomatoes in the boiling water for a few seconds. Use the Tongs to remove them from the boiling water and place them on the towel as soon as you see the skins start to split open. Keep repeating this process until all the tomatoes have been scalded this way.
8. While working over the colander, use a sharp knife to peel each tomato and cut it into 1/2 square inch chunks. Note: Tomatoes are very juicy, so juice runs through the colander into the pan while you are peeling and cutting. Throw peelings in trash or garbage disposal. The purpose of the colander is to catch the peelings if you slip a little. Each time the colander is full of chopped tomatoes and no skin, dump it into the pan with the tomato juice. Keep doing this until all the tomatoes are chopped. The end result is a big pan full of chopped tomatoes and juice.
9. Put the tomatoes and juice on the stove and turn the temperature high enough to bring it to a simmer. While it is heating up, chop the green peppers, onion, garlic, and hot peppers and add to the tomato mixture. It may be a good idea to wear rubber gloves while chopping the cayenne peppers or other hot peppers.
10. Add the two cans of tomato paste, salt and black pepper. Stir the mixture frequently. Do not let it boil hard - slow simmer is best. We just want it cooked enough to kill bacteria, yet leave the ingredients in recognizable chunks.
11. Turn off the heat and add the fresh Cilantro leaves and vinegar. You do not want to boil off the vinegar - the vinegar's purpose is to add a little acidity to the mixture because many varieties of tomatoes do not have enough acid for good canning.
12. Fill the canner kettle with water (just over half full so that there will be room for 6 to 8 jars completely submerged in the boiling water. Turn on the heat to bring to a vigorous boil and move on to step 13 while you are waiting for it to boil.
13. Use a canning funnel and ladle to fill the jars to a level of about 1/2 inch from the top. The funnel will help keep from getting salsa on the rims of the jar. Use a butter knife to poke up and down in each jar to work out any air bubbles.
14. Place the lids on the jars and screw them down tightly. MAKE SURE THE RIMS ARE VERY CLEAN BEFORE PUTTING THE LIDS ON!!!
15. Make sure the canning kettle water is boiling vigorously. CAREFULLY Place the jars on the canning rack and gently lower it into the boiling water making sure that the jars are submerged without overflowing the kettle.
16. Boil the jars in this "water bath" for 1/2 hour. Then gently remove the jars and set them aside to cool. As they cool you will hear each jar make a snap or pop sound (that is the signal that the jar sealed properly). Proper Seal is important. After the jars are completely cool, you should be able to push on the lid and hear nothing. If the lid will make a popping noise as you push on it, you did not get a good seal and that jar cannot be saved for a long period (use that one right away within a week or two).
17. After the jars are completely cool, give the lids one more twist to tighten them further. Label the lids with the following information: "Salsa" or "Hot Salsa" and the date canned. Store in a cool dark place for up to 3 years.
Jalapeno Popper Dip
Ingredients:
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Source: MixingBowl.com
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
Source: MixingBowl.com
Pizza Pockets
Ingredients
1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade
Directions
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Source: FoodNetwork.com
1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade
Directions
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Source: FoodNetwork.com
Loaded Baked Potato Pizza
Ingredients
1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust
1 medium white potato
1 tablespoon CRISCO(r) Pure Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 oz) Green Giant(r) frozen broccoli and cheese sauce
2/3 cup sour cream
1 tablespoon ranch dressing
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
5 slices cooked bacon, coarsely chopped
1 small tomato, seeded, chopped (1/2 cup)
2 medium green onions, chopped (2 tablespoons)
Directions
Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(r) Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle. Bake 10 to 13 minutes or until crust is light golden brown. Remove from oven; set aside.
Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven. Microwave 4 to 5 minutes, turning once, until tender. Cover; let stand 5 minutes. When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes (1 cup). In small bowl, mix potato, oil, salt and pepper; set aside.
Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside.
In another small bowl, mix sour cream and ranch dressing. Spread mixture over pizza crust to within 1/2-inch of edges of crust. Sprinkle 1/2 cup of the cheese evenly over sour cream mixture. Sprinkle with bacon.
Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.
Source: FoodNetwork.com
1 can (13.8 oz) Pillsbury(r) refrigerated classic pizza crust
1 medium white potato
1 tablespoon CRISCO(r) Pure Olive Oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 box (10 oz) Green Giant(r) frozen broccoli and cheese sauce
2/3 cup sour cream
1 tablespoon ranch dressing
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
5 slices cooked bacon, coarsely chopped
1 small tomato, seeded, chopped (1/2 cup)
2 medium green onions, chopped (2 tablespoons)
Directions
Heat oven to 375 degrees F. Spray large cookie sheet with CRISCO(r) Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 13x9-inch rectangle. Bake 10 to 13 minutes or until crust is light golden brown. Remove from oven; set aside.
Meanwhile, pierce potato with fork; place on microwavable paper towel in microwave oven. Microwave 4 to 5 minutes, turning once, until tender. Cover; let stand 5 minutes. When potato is cool enough to handle, peel potato and cut into 1/4-inch cubes (1 cup). In small bowl, mix potato, oil, salt and pepper; set aside.
Cook broccoli in microwave as directed on box. Empty from pouch into another small bowl to cool slightly; set aside.
In another small bowl, mix sour cream and ranch dressing. Spread mixture over pizza crust to within 1/2-inch of edges of crust. Sprinkle 1/2 cup of the cheese evenly over sour cream mixture. Sprinkle with bacon.
Spread broccoli mixture and potato mixture evenly over bacon. Sprinkle tomato, onions and remaining 1/2 cup cheese evenly over potato mixture.
Bake 15 to 22 minutes longer or until crust is golden brown and cheese is melted. Let stand 5 minutes before cutting.
Source: FoodNetwork.com
Cheesy Stuffed Shells
Ingredients
For the Sauce
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper
For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray
Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of
the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.
Source: FoodNetwork.com
For the Sauce
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper
For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray
Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.
Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of
the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.
Source: FoodNetwork.com
Baked Potato Soup
Ingredients
4 ounces bacon, small dice
1 medium yellow onions, finely chopped
5 medium garlic cloves
1 medium russet potato, large dice
2 medium red potatoes, large dice
1 tablespoon red wine vinegar
2 quart (8 cups) chicken stock
1 sourdough baguette, cut into 1-inch pieces
1/2 cup shredded aged cheddar cheese
Sour cream, for garnish
3 green onions, thinly sliced, for garnish
Directions
Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.
Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.
When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.
Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.
Source: Foodnetwork.com, Aida Mollenkamp - One Dish Wonders
4 ounces bacon, small dice
1 medium yellow onions, finely chopped
5 medium garlic cloves
1 medium russet potato, large dice
2 medium red potatoes, large dice
1 tablespoon red wine vinegar
2 quart (8 cups) chicken stock
1 sourdough baguette, cut into 1-inch pieces
1/2 cup shredded aged cheddar cheese
Sour cream, for garnish
3 green onions, thinly sliced, for garnish
Directions
Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.
Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.
When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.
Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.
Source: Foodnetwork.com, Aida Mollenkamp - One Dish Wonders
Super Apple Pie
Ingredients
For the crust:
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
For the filling:
3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
1/2 cup sugar, divided
3 tablespoons tapioca flour
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground grains of paradise
Directions
For the crust:
Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
For the crust:
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
For the filling:
3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
1/2 cup sugar, divided
3 tablespoons tapioca flour
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground grains of paradise
Directions
For the crust:
Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie. Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
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