Category Archives: Recipes

Desserts, Recipes

Winner’s Circle Torte

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This one’s for all the chocolate lovers out there.  Another possible sweet treat for Mom.

 

Crust:

1 3/4 C. Very finely chopped Pecans

2/3 C. Sugar

1/4 C. Butter, melted

Filling:

2 C. Whipping Cream

16oz. Real Semi-sweet Chocolate Chips

Garnish:

1 1/3 C. Whipping Cream

 

Heat oven to 350 degrees.

 

Crust: Stir together crust ingredients in medium bow.  Firmly press on bottom and up sides of 10-in. tart pan with removable bottom.  Place tart pan onto baking sheet.   Bake 15 to 18 min. or until lightly browned.  Cool completely.

Filling: Heat 2 cups whipping cream in 2-qt. saucepan over med heat just to a boil (5-8min.) Remove from heat; stir in chocolate until completely melted (2-3min.) Pour into cooled crust.  Refrigerate until set (at least 2 hrs.)

Garnish: Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form.  Garnish tort.

Desserts, Fruit Desserts, Recipes

Strawberry Cream Freeze

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Total time 6hrs. 20min. Prep.time 20 min.
Servings  8  

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups  thawed COOL WHIP Whipped Topping

20 NILLA Wafers, coarsely broken

1 cup  sliced fresh strawberries

1/2 cup strawberry ice cream topping

Make It

MAKE THE FILLING:

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.

SERVE IT YOUR WAY!

PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.

MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.

WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings. >

 

 

Beef, Main Dishes, Recipes

SIMPLY BETTER CHEESEBURGERS

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Servings 4 Cook Time 15 min. Prep. Time 5 min.

Ingredients:

1 lb. ground beef

1/4 cup FRENCH’S® Extra Tenderizing™ Worcestershire Sauce

1/2 tsp. garlic salt

4 slices American cheese

4 Kaiser rolls, split and toasted

Lettuce, tomatoes

Directions:

Combine beef, Worcestershire and garlic salt; shape into 4 burgers.

GRILL burgers over medium heat for 15 min. or until no longer pink in center, turning once. Top each burger with 1 slice cheese. Grill 1 min. longer.

PLACE burgers on rolls with lettuce and tomatoes. Splash on more Worcestershire to taste.

 

 

Tips from French’s

Tip: Baste burgers with 2 Tbsp. each FRENCH’S® Worcestershire Sauce and melted butter during grilling.

 

Bloody Mary Burger: combine 1 lb. ground beef, 2 Tbsp. FRENCH’S® Worcestershire Sauce, 2 Tbsp. FRANK’S® REDHOT® Cayenne Pepper Sauce, 1 Tbsp. drained horseradish and 1/2 tsp. celery salt. Shape into burgers; grill.

 

Mexican Burger: combine 1 lb. ground beef, 1/4 cup FRENCH’S® Worcestershire Sauce, 1/2 cup shredded Cheddar, 2 tbsp. chopped cilantro and 1 Tbsp. Mexican seasoning. Shape into burgers; grill. Serve burgers on rolls and top with salsa.

 

Italian Burger: combine 1 lb. ground beef, 1/4 cup FRENCH’S® Worcestershire Sauce, 1/4 cup grated Parmesan, 1 tsp. minced garlic and 1 tsp. Italian seasoning. Shape into burgers; grill. Serve burgers on rolls and top with mozzarella cheese and marinara sauce.

 

Bacon Onion Burger: Combine 1 lb. ground beef, 1/4 cup FRENCH’S® Worcestershire Sauce, 1/2 cup sautéed chopped onions and 1/4 cup minced, cooked bacon. Shape into burgers; grill. Top with American cheese and serve on rolls.

 

Southern Burger: Combine 2 lbs. ground beef, 1 lb. country-style sausage, 1/4 cup FRENCH’S® Worcestershire Sauce, 1 clove garlic, minced. Shape into 6 burgers; grill.

 

 

 

Chicken-Turkey, Main Dishes, Recipes

SAUCY DIJON HERB CHICKEN

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Servings 4 Cook time 20 min. Prep. Time 5 min.

 

Ingredients:

1/2 cup chicken broth

1/3 cup FRENCH’S® Dijon Mustard

1/3 cup light mayonnaise

1 tbsp. minced herbs (parsley, basil, or chives)

4 (6 oz.) boneless skinless chicken breasts

1 tbsp. oil

1 tsp. minced garlic

Directions:

MIX broth, mustard, mayonnaise and herbs until well blended; set aside.

COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.

STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.

 

Tips from French’s

Oven Bake: Mix sauce ingredients. Pour over chicken in greased baking dish. Bake at 375 °F for 30 min. until cooked through.

Chicken-Turkey, Main Dishes, Recipes

CHICKEN WITH CREAMY DIJON HERB SAUCE

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Servings4 Cook Time 20 min. Prep. Time 5 min.

 

Ingredients:

1/2 cup chicken broth

6 tbsp. FRENCH’S® Dijon Mustard

1/3 cup cream cheese spread, softened

1 tbsp. minced herbs (parsley, basil or chives)

1 tbsp. oil

4 (6 oz.) boneless skinless chicken breasts

1 tsp. minced garlic

Directions:

MIX broth, mustard, cream cheese and herbs until well blended; set aside.

COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.

STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.

 

Tips from French’s

Tip: Substitute 2 tbsp. prepared pesto sauce for the herbs.

Oven Bake: Mix sauce ingredients. Pour over chicken in greased baking dish. Bake at 375 °F for 30 min. until cooked through.

Recipes, Side Dishes

Baked Beans

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1 Lg. Can Cheap Pork and Beans 1 Med. Onion Diced
1/3 Green Pepper Sliced 1/3 C. Brown Sugar
2 Tbsp. Molasses 2 Tbsp. Ketchup
1 Tbsp. Mustard  

I had a request for this recipe so I tried to pass it on as best I could.  It’s one of those things I’ve been doing for so many years, I never even thing about proportions.  This should be pretty close though.  Since I use all my own ingredients, I don’t waste money on expensive pork and beans.

All the measurements in this recipe are approximate.  I have never really measured these ingredients.  I just pour some in and let it cook a long time to let the flavors mix (I tried to visualize what I do In order to write this recipe).

If you like your beans thicker cook them uncovered, but if you like them thinner then cover while cooking.  Bring to a boil and then just turn them to low and let them go.

Works great in a crock pot too.  Dump everything in, stir and turn pot on high for 45 min.  Then continue to let the beans cook on low for the rest of the day.

I chop up bacon and fry it to crumble over the top before serving.

Main Dishes, Recipes, Seafood

Lemon Garlic Tilapia

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Prep Time 10 Min./Cook Time 30 MIn.

Ingredients

  • 4 tilapia fillets
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter, melted
  • 1 clove garlic, finely chopped
  • 1 teaspoon dried parsley flakes
  • pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
  2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
  3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
  4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

 

Pasta Dishes, Recipes, Salads, Side Dishes

Italian Pasta Salad

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Found this recipe in some old boxes in the basement.  Sounds good so I thought  I’d share it.

 

12 oz. Spiral Pasta 1 Bunch fresh Broccoli
1 Bunch of fresh Cauliflower 8 oz. Shredded Mozzarella cheese
8 oz. Shredded Cheddar cheese 2.25 oz. sliced Black Olives
Approx. 30 sliced Green Olives 16 oz. Seven Seas Viva Italian Dressing

 

Directions:  To 4 qts. Boiling water, add spiral pasta.  Cook for 7-9 min. (do not over cook) Wash and clean broccoli  and cauliflower.  Cut stems off close to tops and cut tops into bite size pieces.  Slice green olives.  Drain liquid off the black olives.  When the pasta is done, drain and rinse with cold water.  Place pasta in a 2 qt. mixing bowl.  Add broccoli, cauliflower, olives and cheeses.  Shake Italian dressing well and pour entire bottle over salad.  Toss well, cover and refrigerate at least 2 hrs., stirring at least twice so that the dressing flavors the salad.  May be prepared the day before and will keep 2-3 days in the refrigerator.  Serves approx. 6 people and the recipe can, of course, be doubled.

Note:  This is particularly good in the summer when it is hot outside.  You can add green peppers, mushrooms or chives if desired.  Ham and salami are also good if you want a quick lunch dish.

Chicken-Turkey, Main Dishes, Recipes

Creamy Chicken Florentine

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total time 22 min
prep 10 min
Servings 4 servings, 1-1/4 cups each

What You Need

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup  halved red pepper strips

1 pkg. (6 oz.) baby spinach leaves

1 tub  (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

2 cups hot cooked penne pasta

2 Tbsp.  toasted pine nuts

Make It

COOK chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. liquid.

ADD cooking creme; cook and stir 3 min.

STIR in pasta; top with nuts.

Substitution: COOK (uncooked deveined peeled) shrimp and peppers in large nonstick skillet on medium heat 2 to 3 min. or until shrimp turns pink.

Cakes, Desserts, Fruit Desserts, Recipes

Angel Lush Pineapple Cake

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1 can (20 oz.) Crushed Pineapple, undrained 1 pkg. (3-4 oz.) Vanilla Instant Pudding
1 C. Thawed Cool Whip 1 pkg. (10 oz.) Round Angel Food Cake cut in 3 layers

 

Mix pineapple and dry pudding mix in medium bowl.  Gently stir in whipped topping.

Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.

Refrigerate  1 hour or until ready to serve.

Garnish with your favorite seasonal berries.

Serves 10