Category Archives: Recipes

Beef, Main, Main Dishes

Hamburger Hoagies

Leave a comment

4 Servings   Prep./Total Time 15 mins.

Ingredients

  • 1 pound ground beef
  • 1 teaspoon seasoned salt
  • 1/2 cup spreadable garden vegetable cream cheese
  • 4 hoagie buns, split and toasted
  • 1 jar (12 ounces) beef au jus gravy, warmed

Directions

  • In a large bowl, combine beef and seasoned salt. Shape into four 7-in. x 2-1/2-in. oval-shaped patties.
  • In a large skillet, cook patties over medium-high heat for 3-4 minutes on each side or until a meat thermometer reads 160° and meat juices run clear.
  • Spread cream cheese over cut side of buns. Place a hamburger patty on each bun bottom; replace bun tops. Serve with au jus gravy for dipping. Yield: 4 servings
Beef, Main Dishes, Recipes

All-American Barbecue Sandwiches

Leave a comment

Servings 18     Prep./Total Time 25 mins.

Ingredients

  • 4-1/2 pounds ground beef
  • 1-1/2 cups chopped onion
  • 2-1/4 cups ketchup
  • 3 tablespoons prepared mustard
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 18 hamburger buns, split

Directions

  • In a Dutch oven, cook beef and onion until meat is no longer pink and onion is tender; drain. Combine ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper; stir into beef mixture. Heat though. Serve on buns. Yield: 18 servings.

Adjust recipe to suit the # of servings you want.

Breads, Chicken-Turkey, Main Dishes, Recipes

Biscuit Nugget Chicken Bake

Leave a comment

Servings 4-6    Prep./Total Time: 30 mins.

Ingredients

  • 3 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon paprika
  • TOPPING:
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried minced onion
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon paprika
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

  • In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.
  • In a large resealable plastic bag, combine the cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400° for 5 minutes.
  • Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown. Yield: 4-6 servings.

 

 

Chicken-Turkey, Main Dishes, Recipes

Garlic Ranch Chicken

Leave a comment

 

Servings 4     Prep./Total Time 30 Mins.

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 cup 2% milk
  • 1/2 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 1 tablespoon ranch salad dressing mix
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Directions

  • Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture.
  • In a large skillet, cook chicken in oil and butter over medium heat for 6-8 minutes on each side or until no longer pink. Yield: 4 servings.

 

Chicken-Turkey, Main Dishes, Recipes

Bacon Jack Chicken

Leave a comment

Servings 2  / Prep. Time 30 min.

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon seasoned salt
  • 2 tablespoons butter
  • 3 bacon strips, halved
  • 1/4 cup sliced onion
  • 1/4 cup sliced fresh mushrooms
  • 3 ounces Colby Jack cheese, shredded
  • 1 tablespoon grated Parmesan cheese

Directions

  • Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°; drain. Remove and keep warm.
  • In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and Colby Jack cheese.
  • Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 2 servings.
Beef, Main, Main Dishes, Pasta Dishes

Beefy Tomato and Spinach Rotini

Leave a comment

Prep Time: 25 min.  Total  Time: 25 min.

Serving Size: 6 servings (1-1/3 cups each)

Ingredients

  • 3 cups dry rotini pasta, uncooked
  • 1 pound ground sirloin beef (90% lean)
  • 1/2 cup chopped onion
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano, undrained
  • 1 can (6 oz each) Hunt’s® Tomato Paste-No Salt Added
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1 pkg (6 oz each) baby spinach leave

Directions

  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink; drain. Stir in undrained tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot, stirring occasionally.
  3. Drain pasta. Add to meat mixture; mix lightly. Gently stir in spinach. Cover; cook 3 minutes over medium-low heat just until spinach is wilted, stirring after 2 minutes.
Breads, Fruit Desserts, Recipes

Fresh Fruit Bruschetta

Leave a comment

Prep. Time: 20 min.   Total Time: 20 min

Servings 8 (2 slices each)

Ingredients:

  1. PAM® Butter No-Stick Cooking Spray
  2. 1 prepared round angel food cake (10 inch), cut into 16 slices
  3. 1/4 teaspoon ground cinnamon
  4. 3 large fresh nectarines, peeled, chopped (about 2 cups)
  5. 1/2 cup fresh blueberries
  6. 2 tablespoons firmly packed brown sugar
  7. 1 tablespoon lemon juice
  8. Reddi-wip® Original Dairy Whipped Topping

    9.  

    Directions
      1. Preheat oven to 400°F. Spray baking sheet with cooking spray. Place cake slices in single layer on baking sheet. Spray each slice evenly with cooking spray. Sprinkle each evenly with cinnamon. Bake 7 minutes, or until lightly browned.
      2. Combine nectarines, blueberries, sugar and juice in medium bowl. Spoon mixture evenly onto toasted cake slices. Bake 5 minutes, or until fruit is hot.
      3. Top each slice with a serving of Reddi-wip, just before serving.

     

 

Breads, Fruit Desserts, Recipes

Fruit Bruschetta

Leave a comment

     

    Ingredients:

    1 package (10.75 oz) frozen pound cake loaf, cut into fourteen 1/2-inch slices
    2/3 cup soft cream cheese with strawberries, raspberries or pineapple
    1 can (11 oz) mandarin orange segments, well drained
      Assorted bite-size pieces fresh fruit (kiwifruit, strawberry, raspberry, pear, apple)
      Chocolate-flavor syrup, if desired
      Toasted coconut or sliced almonds, if desired

Directions:

  1. Set oven control to broil. Place pound cake slices on rack in broiler pan. Broil with tops 4 to 5 inches from heat 3 to 5 minutes, turning once, until light golden brown.
  2. 2 Spread each slice with about 2 teaspoons cream cheese. Cut slices diagonally in half to make 28 pieces. Top with orange segments and desired fruit. Drizzle with syrup; sprinkle with coconut. Arrange on serving platter.

 

You can drizzle the fruit with caramel topping instead of the chocolate syrup.

Toast the pound cake up to a day ahead of time. You can assemble the bruschetta up to 4 hours before your party. Cover and refrigerate until serving time.

 

Main Dishes, Recipes, Seafood

Salmon with Creamy Lime Sauce

Leave a comment

Ingredients

  • 1 medium lime
  • 1/2 cup reduced fat sour cream
  • 1-1/2 teaspoons ground cumin, divided
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon salt, divided
  • Dash ground black pepper
  • 1 pound fresh salmon fillet, with skin
  • 2 tablespoons Pure Wesson® Canola Oil

 

Directions

  1. Grate 1/2 teaspoon peel from lime and squeeze 1 teaspoon juice. Stir together sour cream, lime peel, lime juice, 1/2 teaspoon cumin, sugar, 1/8 teaspoon salt and pepper in small bowl. Set Lime Sauce aside.
  2. Rinse and pat dry salmon. Sprinkle flesh side with remaining 1 teaspoon cumin and remaining 1/8 teaspoon salt. Heat oil in 10-inch nonstick skillet over medium-high heat. Add fillet, skin-side down, and cook 4 minutes. Carefully turn fillet. Continue cooking 2 to 3 minutes more or until fish flakes easily with fork (145°F).
  3. Cut fillet into 4 pieces. Serve with Lime Sauce on top or on side of salmon.

 

Desserts, Fruit Desserts, Recipes

Inside-Out Chocolate Strawberries

Leave a comment

 

Ingredients

 

 

Directions

REMOVE stems and part of inner parts of strawberries to form a small bowl. Cut a sliver off of bottom of each strawberry so that strawberry will stand on end; discard slivers.

 

PLACE morsels and cream in small, microwave-safe bowl. Microwave on HIGH (100%) power for 30 seconds; stir until creamy. If necessary, microwave at additional 10-second intervals, stirring just until morsels are melted. Let cool slightly.

 

PLACE cream cheese and powdered sugar in large mixer bowl. Beat until creamy; beat in chocolate mixture.

 

PLACE cream cheese mixture in large pastry bag with star tip or spoon into gallon-size heavy-duty plastic bag with a 1/4-inch-wide opening cut at one corner. Pipe mixture into strawberry cups, filling cups completely and then mounding mixture on top of each strawberry. Refrigerate for at least 1 hour. For best flavor, consume within 24 hours.

 

Prep: 25 mins/Cooking: 1 min

Level: Easy/ Cooling: 60 mins

Yields: 24 to 36 strawberries