Category Archives: Recipes

Appetizers, Recipes

Tex-Mex Appetizer Tart

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INGREDIENTS

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
1/2 cup roasted red bell peppers (from 7.25-oz jar), drained, chopped
1/2 cup mayonnaise
1 can (4.5 oz) Old El Paso® chopped green chiles
1/4 cup chopped fresh cilantro or parsley

DIRECTIONS

1. Heat oven to 375°F. Remove crust from pouch; place flat on ungreased cookie sheet.
2. In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles. Spread over crust to within 1 inch of edge. Fold crust edge over filling to form 1-inch border; flute.
3. Bake 25 to 35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand 10 minutes. Cut into wedges. Serve warm.

 

Desserts, Pies, Recipes

Peanut Butter Cheesecake Pizza Recipe

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Ingredients

  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1 cup peanut butter chips
  • 1 cup chopped unsalted peanuts
  • 1 cup milk chocolate chips
  • 1 teaspoon shortening

Directions

  • Press dough onto an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown.
  • In a small bowl, beat cream cheese until fluffy. Add eggs and sugar; beat until combined. Spread over crust. Sprinkle with peanut butter chips and peanuts.
  • Bake for 15-18 minutes or until center is set. Cool for 15 minutes. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over pizza. Refrigerate leftovers. Yield: 16 slices.

 

 

 

Candy, Christmas Recipes, Desserts, Recipes

‘Tis the Season Heath Bark

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A New Family Favorite

 

8 oz. Dark chocolate baking bar, finely chopped of 1 1/2 C. Semi Sweet Morsels

1/4C. White Morsels

1 tsp. Vegetable Oil

1/2 C. Chopped or crushed Heath Bars

 

Line baking sheet with parchment or was paper.

 

Melt 2/3 of dark chocolate in uncovered, microwave-safe bowl on high power 45 seconds; Stir.  If pieces retain some of their original shape, microwave an additional 10-15 second intervals, stirring just until melted.  Add remaining dark chocolate and stir until melted.  Spread chocolate into 10-by-8 in. rectangle on baking sheet.

 

Microwave white morsels in small, heavy-duty  plastic bag on medium-high power for 30 seconds. Knead bag until morsels are smooth.  Add oil; knead to combine.  Cut tiny corner from bag; squeeze to drizzle over dark chocolate.  Immediately sprinkle chopped heath bars over bark.

 

Refrigerate 30 min. or until firm.  Break into 24 pieces.  Store in airtight container for up to 1week.

Appetizers, Recipes

Jalapeño Popper Cups

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    INGREDIENTS 

    1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
    1 can (4.5 oz) Old El Paso® chopped green chiles, drained
    1/2 cup shredded Cheddar cheese (2 oz)
    1/3 cup mayonnaise or salad dressing
    2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
    1 teaspoon dried minced onion
    20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

    DIRECTIONS

    1. Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.
    2. In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
    3. Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

     

Dips, Recipes

Spinach-Artichoke Dip

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    INGREDIENTS 

    1 box (10 oz) Cascadian Farm® frozen organic cut spinach, cooked, cooled and squeezed to drain
    1/2 cup artichoke hearts (from 14-oz can), drained, finely chopped
    2 medium green onions, chopped (2 tablespoons)
    1 small clove garlic, finely chopped
    1 1/2 cups fat-free sour cream
    1/4 cup freshly grated Parmesan cheese
    1/4 cup fat-free mayonnaise
    1/4 teaspoon coarse salt (kosher or sea salt)
    1/4 teaspoon pepper

    DIRECTIONS

    1. In medium bowl, mix all ingredients. Refrigerate 2 hours before serving.
    2. Serve with crackers or raw vegetables.

     

     

Recipes

Quick and Easy Alfredo Sauce

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Creamy and delicious!

Cream cheese is the secret to this quick Alfredo sauce.”

Ingredients:

1/2 cup butter 

1 (8 ounce) package cream cheese

2 teaspoons garlic powder

 2 cups milk 

6 ounces grated Parmesan cheese

1/8 teaspoon ground black pepper

Directions:

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

 

 

Recipes, Salads, Side Dishes

Mediterranean Salad

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Great especially with any Italian main dish!

1 Head Lettuce torn in pieces 6 Green Onions with tops thinly sliced
1/2 C. Diced celery 2 tbsp. Snipped Parsley
3/4 C. Shredded Cheddar cheese 1/2 C. Oil
1/4 C. Lemon Juice 1/2 tsp. Salt
1/2 tsp. Dill Weed 1/4 tsp. Pepper

 

Combine vegetables and cheese.  In small bow combine remaining ingredients.   Add to salad and toss.  Serves 6-8.

Recipes, Salads, Side Dishes

Oriental (Ramen Noodle) Salad

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6-8 Servings Prep: 15 Min. Ready in: 45 Min.

Ingredients

1 (16 ounce) package broccoli coleslaw mix

2 (3 ounce) packages oriental flavored ramen noodles

1 bunch green onions, chopped

1 cup sunflower seeds

1 cup sliced almonds

1/2 cup white sugar

1/3 cup vegetable oil

1/3 cup cider vinegar

Seasoning pkgs from noodles

Directions

    1. In a large salad bowl, combine first five ingredients.
    2. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

 

 

Desserts, Recipes

Brownies

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Here’s a recipe for your sweet tooth….enjoy!

 

3/4 C. Butter (melted) 3 Eggs
1 C. Flour 2 C. Sugar
4 Squares Unsweetened Chocolate 1 tsp. Vanilla
Nuts (optional)

 

Preheat oven to 325 degrees. Grease 9×12 pan well.

 

Microwave chocolate and butter in large microwaveable  bowl on high 2 min. or until butter is melted.  Stir until chocolate is completely melted.  Stir in sugar, blend in eggs and vanilla. Add flour and nuts, mix well.  Spread into prepared pan.

 

Bake 20 min. or until toothpick inserted in center comes out with fudgy crumbs.  Do not overbake.. Cool in pan or wire rack.

 

 

Desserts, Recipes, Salads, Side Dishes

Five-Cup Salad

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Looking for something easy to take to a pot luck dinner?  Here is a suggestion.

6-8 servings Prep:15 Min. Total Time: 3 Hours + 15 Min.

Ingredients

1 cup crushed pineapple drained

1 cup mandarin oranges drained

1 cup coconut

1 cup mini marshmallows

1 cup sour cream

Directions

Simply mix all ingredients together.  Great light dessert.