1-1/2
cups sugar
4
cups water
2
cups fresh strawberries, hulled
1
Tbsp. finely shredded lemon peel
1
cup lemon juice (4 to 5 lemons)
directions
1. In a small saucepan combine 1 cup of the sugar and 1 cup of the water; cook and stir over medium heat until sugar dissolves. Set aside to cool.
2. In a blender combine remaining 3 cups water, 1/2 cup sugar, and the strawberries; process until smooth. Transfer to a 2-quart pitcher; add cooled syrup, lemon peel, and lemon juice. Stir to combine. Fill pitcher with crushed ice. Makes 8, 8-oz. servings.
3.Make-ahead tip: Prepare lemonade but do not add ice. Cover and chill up to 8 hours. Add ice and serve.
www.bhg.com
June 30, 2011
June 29, 2011
Foil pack veggies
1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
make it
HEAT grill to medium-high heat.
COMBINE vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
kraft kitchens tipsSPECIAL EXTRAToss vegetables and tomatoes with 1 Tbsp. pesto along with the dressing. Or sprinkle cooked vegetable mixture with chopped fresh parsley just before serving. SUBSTITUTEIf you don't have heavy-duty foil, you can use a double layer of regular foil instead.
www.kraftrecipes.com
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
make it
HEAT grill to medium-high heat.
COMBINE vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
kraft kitchens tipsSPECIAL EXTRAToss vegetables and tomatoes with 1 Tbsp. pesto along with the dressing. Or sprinkle cooked vegetable mixture with chopped fresh parsley just before serving. SUBSTITUTEIf you don't have heavy-duty foil, you can use a double layer of regular foil instead.
www.kraftrecipes.com
Foil pack veggies
1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
make it
HEAT grill to medium-high heat.
COMBINE vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
kraft kitchens tipsSPECIAL EXTRAToss vegetables and tomatoes with 1 Tbsp. pesto along with the dressing. Or sprinkle cooked vegetable mixture with chopped fresh parsley just before serving. SUBSTITUTEIf you don't have heavy-duty foil, you can use a double layer of regular foil instead.
www.kraftrecipes.com
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese
make it
HEAT grill to medium-high heat.
COMBINE vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
kraft kitchens tipsSPECIAL EXTRAToss vegetables and tomatoes with 1 Tbsp. pesto along with the dressing. Or sprinkle cooked vegetable mixture with chopped fresh parsley just before serving. SUBSTITUTEIf you don't have heavy-duty foil, you can use a double layer of regular foil instead.
www.kraftrecipes.com
June 28, 2011
Berried delight
make it
MIX graham crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese and 2 Tbsp. milk in large bowl with whisk until well blended. Stir in half the COOL WHIP; spread over crust. Top with berries. Whisk pudding mixes and 3-1/2 cups milk 2 min.; pour over berries.
REFRIGERATE 4 hours. Spread with remaining COOL WHIP just before serving.
kraft kitchens tipsHEALTHY LIVINGSave 50 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding.SPECIAL EXTRAGarnish with additional sliced fresh strawberries just before serving.QUICK CHOCOLATE GARNISHFor a quick chocolate garnish, keep instant chocolate drink mix on hand in a small shaker bottle, such as an empty spice bottle. Sprinkle lightly over desserts, cakes or beverages just before serving.
www.kraftrecipes.com
MIX graham crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
BEAT cream cheese and 2 Tbsp. milk in large bowl with whisk until well blended. Stir in half the COOL WHIP; spread over crust. Top with berries. Whisk pudding mixes and 3-1/2 cups milk 2 min.; pour over berries.
REFRIGERATE 4 hours. Spread with remaining COOL WHIP just before serving.
kraft kitchens tipsHEALTHY LIVINGSave 50 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding.SPECIAL EXTRAGarnish with additional sliced fresh strawberries just before serving.QUICK CHOCOLATE GARNISHFor a quick chocolate garnish, keep instant chocolate drink mix on hand in a small shaker bottle, such as an empty spice bottle. Sprinkle lightly over desserts, cakes or beverages just before serving.
www.kraftrecipes.com
June 27, 2011
Paula Deen's Crock Pot Mac n Cheese
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
www.foodnetwork.com
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
www.foodnetwork.com
Paula Deen's Crock Pot Mac n Cheese
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
www.foodnetwork.com
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
www.foodnetwork.com
June 26, 2011
Ham & Cheese Omelet Bake
INGREDIENTS
1(10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
1(10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
10eggs
1 1/2cups milk
1teaspoon dry ground mustard
Salt and pepper, if desired
2cups diced cooked ham
1/3cup chopped onion
4oz. (1 cup) shredded Cheddar cheese
4oz. (1 cup) shredded Swiss cheese
1(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
DIRECTIONS
1 Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly. 2 Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish. 3 In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture. 4 Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.
www.pillsbury.com
1(10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
1(10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
10eggs
1 1/2cups milk
1teaspoon dry ground mustard
Salt and pepper, if desired
2cups diced cooked ham
1/3cup chopped onion
4oz. (1 cup) shredded Cheddar cheese
4oz. (1 cup) shredded Swiss cheese
1(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
DIRECTIONS
1 Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly. 2 Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish. 3 In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture. 4 Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.
www.pillsbury.com
Ham & Cheese Omelet Bake
INGREDIENTS
1(10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
1(10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
10eggs
1 1/2cups milk
1teaspoon dry ground mustard
Salt and pepper, if desired
2cups diced cooked ham
1/3cup chopped onion
4oz. (1 cup) shredded Cheddar cheese
4oz. (1 cup) shredded Swiss cheese
1(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
DIRECTIONS
1 Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly. 2 Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish. 3 In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture. 4 Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.
www.pillsbury.com
1(10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
1(10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
10eggs
1 1/2cups milk
1teaspoon dry ground mustard
Salt and pepper, if desired
2cups diced cooked ham
1/3cup chopped onion
4oz. (1 cup) shredded Cheddar cheese
4oz. (1 cup) shredded Swiss cheese
1(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
DIRECTIONS
1 Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly. 2 Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish. 3 In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture. 4 Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.
www.pillsbury.com
June 20, 2011
Strawberry Cream Cheese Poundcake
by Pat Myers of Shawsville, Va.
Ingredients:
1 ½ cups butter, softened
3 cups sugar
8 oz. cream cheese, softened
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp almond extract
½ tsp vanilla extract
2/3 cup strawberry glaze
Directions:
Pre-heat oven to 350 degrees.
Cream butter at medium speed. Gradually add sugar beating until light and fluffy.
Add cream cheese beating until creamy.
Add eggs, one at a time beating just until blended.
Gradually add flour to butter mixture. Beat at low speed and scrape bowl as needed. Stir in extracts.
Pour 1/3 of batter into a greased and floured 10 inch tube pan. Dollop 8 rounded tsps strawberry glaze over batter. Swirl with a knife. Repeat procedure once more.
Bake for one hour to one hour and 10 minutes. Cool completely.
Then, enjoy!!
www.wdbj7.com
Ingredients:
1 ½ cups butter, softened
3 cups sugar
8 oz. cream cheese, softened
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp almond extract
½ tsp vanilla extract
2/3 cup strawberry glaze
Directions:
Pre-heat oven to 350 degrees.
Cream butter at medium speed. Gradually add sugar beating until light and fluffy.
Add cream cheese beating until creamy.
Add eggs, one at a time beating just until blended.
Gradually add flour to butter mixture. Beat at low speed and scrape bowl as needed. Stir in extracts.
Pour 1/3 of batter into a greased and floured 10 inch tube pan. Dollop 8 rounded tsps strawberry glaze over batter. Swirl with a knife. Repeat procedure once more.
Bake for one hour to one hour and 10 minutes. Cool completely.
Then, enjoy!!
www.wdbj7.com
June 11, 2011
Charleston Coconut Pie
4 eggs, beaten
1/2 cup self-rising flour
1 1/3 cups sugar
1/2 stick butter or margarine, melted
2 cups milk
1 teaspoon vanilla
1 8-ounce can flake coconut
Preheat over to 350 degrees. Beat all ingredients together and pour into a greased 10" pie plate. Bake 45 minutes. Though the filling seems unsettled, do not cook pie any longer. Refrigerate it, and it will settle without spoiling its creamy consistency. Top with favorite fruit if desired.
From Kathryn Fields
www.q99fm.com
1/2 cup self-rising flour
1 1/3 cups sugar
1/2 stick butter or margarine, melted
2 cups milk
1 teaspoon vanilla
1 8-ounce can flake coconut
Preheat over to 350 degrees. Beat all ingredients together and pour into a greased 10" pie plate. Bake 45 minutes. Though the filling seems unsettled, do not cook pie any longer. Refrigerate it, and it will settle without spoiling its creamy consistency. Top with favorite fruit if desired.
From Kathryn Fields
www.q99fm.com
June 10, 2011
Onion & Garlic Mixture
Ingredients
2 cups chopped onion (1 large onion) 1 tablespoon vegetable oil 3 garlic cloves, chopped
Preparation
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.
Southern Living
AUGUST 2009
.
www.myrecipes.com
2 cups chopped onion (1 large onion) 1 tablespoon vegetable oil 3 garlic cloves, chopped
Preparation
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.
Southern Living
AUGUST 2009
.
www.myrecipes.com
Chicken & green chile enchiladas
YIELD: Makes 4 to 6 servings
COURSE: Main Dishes
Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas
Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
Southern Living
AUGUST 2009
www.myrecipes.com
COURSE: Main Dishes
Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas
Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
Southern Living
AUGUST 2009
www.myrecipes.com
June 9, 2011
Strawberry lemonade slushie
2 juice of lemons
4 strawberries
2 cups ice
1-2 cups water
3 Tablespoons raw sugar
A.) Melt the sugar in 1/4 cup hot water and put the strawberries, juice of lemons and sugar water in the blender, top with ice and 1 cup of water
B.) Turn blender on and slowly add the second cup of water, you may need the whole second cup or not maybe more maybe less.
C.)Once the slushie is blending in a wave like motion it is done and ready to roll.
vigoacuisine.com
4 strawberries
2 cups ice
1-2 cups water
3 Tablespoons raw sugar
A.) Melt the sugar in 1/4 cup hot water and put the strawberries, juice of lemons and sugar water in the blender, top with ice and 1 cup of water
B.) Turn blender on and slowly add the second cup of water, you may need the whole second cup or not maybe more maybe less.
C.)Once the slushie is blending in a wave like motion it is done and ready to roll.
vigoacuisine.com
June 8, 2011
Cha-Cha Chicken Salad
www.myrecipes.com
YIELD: Makes 6 to 8 servings
COURSE: Salads
Ingredients
1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches
Preparation
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
Patricia Greene, Murfreesboro, Tennessee, Southern Living
YIELD: Makes 6 to 8 servings
COURSE: Salads
Ingredients
1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches
Preparation
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
Patricia Greene, Murfreesboro, Tennessee, Southern Living
June 7, 2011
Martha Stewart's Turkey Caesar Sandwiches
1 tablespoon grated Parmesan cheese
2 tablespoons light mayonnaise
2 teaspoons freshly squeezed lemon juice
1 dash Worcestershire sauce
Salt and ground pepper
2 slices multigrain bread
2 or 3 leaves romaine lettuce
3 ounces thinly sliced smoked turkey
Directions
In a small bowl, combine Parmesan, mayonnaise, lemon juice, and Worcestershire; season with salt and pepper. Spread on both bread slices.
Break lettuce into large pieces; layer half on 1 slice of bread. Top with turkey, remaining lettuce, and bread.
Cook's Note
If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).
www.marthastewart.com
2 tablespoons light mayonnaise
2 teaspoons freshly squeezed lemon juice
1 dash Worcestershire sauce
Salt and ground pepper
2 slices multigrain bread
2 or 3 leaves romaine lettuce
3 ounces thinly sliced smoked turkey
Directions
In a small bowl, combine Parmesan, mayonnaise, lemon juice, and Worcestershire; season with salt and pepper. Spread on both bread slices.
Break lettuce into large pieces; layer half on 1 slice of bread. Top with turkey, remaining lettuce, and bread.
Cook's Note
If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).
www.marthastewart.com
June 6, 2011
Hashbrown potato soup
1 bag frozen O'Brien Hash browns (or you can just use the plain ones)
6 cups chicken broth
2 packages McCormick's Country gravy mix
Bring about 3 cups of the broth to a boil and slowly mix in the gravy mix to dilute it. Then add to a pot with the rest of the broth and hash browns. Bring to a boil, cover and turn heat down to simmer for 45 minutes. Garnish each serving with shredded cheese and bacon bits. Also mighty tasty with corn bread muffins!!!
www.q99fm.com
6 cups chicken broth
2 packages McCormick's Country gravy mix
Bring about 3 cups of the broth to a boil and slowly mix in the gravy mix to dilute it. Then add to a pot with the rest of the broth and hash browns. Bring to a boil, cover and turn heat down to simmer for 45 minutes. Garnish each serving with shredded cheese and bacon bits. Also mighty tasty with corn bread muffins!!!
www.q99fm.com
June 5, 2011
Strawberry Pie
1 9-inch graham cracker crust
6 cups of strawberries
1 cup of sugar
3 tbsp. cornstarch
1/2 cup water
1 pk (3 oz) cream cheese softened
Mash enough strawberries to measure 1 cup. Mix sugar, corn starch and water in 2 qt. saucepan. Stir in mashed strawberries gradually and cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese with 1 teaspoon sugar and 1 teaspoon vanilla. Spread onto bottom of pie shell. Remove green tops and cut strawberries evenly. Fill pie shell with whole strawberries, tops down. Pour cooled berry mixture over top and refrigerate until set, about 3 hours.
From Josey Bozzo
www.q99fm.com
6 cups of strawberries
1 cup of sugar
3 tbsp. cornstarch
1/2 cup water
1 pk (3 oz) cream cheese softened
Mash enough strawberries to measure 1 cup. Mix sugar, corn starch and water in 2 qt. saucepan. Stir in mashed strawberries gradually and cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool. Beat cream cheese with 1 teaspoon sugar and 1 teaspoon vanilla. Spread onto bottom of pie shell. Remove green tops and cut strawberries evenly. Fill pie shell with whole strawberries, tops down. Pour cooled berry mixture over top and refrigerate until set, about 3 hours.
From Josey Bozzo
www.q99fm.com
June 4, 2011
Red, White, & Blue Pie
INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
3 lb fresh strawberries
1/2 cup fresh blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 cups water
1 box (4-serving size) strawberry gelatin
DIRECTIONS
1 Heat oven to 450°F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
2 Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
3 In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.
Draining strawberries upside down after cleaning eliminates the moisture best so the pie won't be soggy.
www.pillsbury.com
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
3 lb fresh strawberries
1/2 cup fresh blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 cups water
1 box (4-serving size) strawberry gelatin
DIRECTIONS
1 Heat oven to 450°F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
2 Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
3 In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.
Draining strawberries upside down after cleaning eliminates the moisture best so the pie won't be soggy.
www.pillsbury.com
June 3, 2011
Graduation cap candy
Ingredients
24 miniature peanut butter cups
1 tube (6 ounces) decorating frosting in color of your choice
24 After Eight thin mints
24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips
Directions
Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Yield: 2 dozen.
www.tasteofhome.com
24 miniature peanut butter cups
1 tube (6 ounces) decorating frosting in color of your choice
24 After Eight thin mints
24 milk chocolate M&M's in color of your choice or 24 semisweet chocolate chips
Directions
Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop. Yield: 2 dozen.
www.tasteofhome.com
June 2, 2011
Graduation brownies
24 ServingsPrep: 55 min. Bake: 25 min./batch + cooling55 25 80 Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)
48 fudge graham cookies or graham cracker halves
1 cup chocolate frosting
48 pieces red shoestring licorice
48 Skittles bite-size candies
Directions
Prepare brownie batter according to package directions for cake-like brownies. Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 21-24 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely (remove paper liners while cupcakes are still warm).
Slice 1/8-in. from the top of each cupcake to level. Invert cupcakes; attach a cookie to each with a small amount of frosting. For tassel, place a licorice piece and a candy on top of each cookie, attaching with frosting. Let stand until set. Yield: 4 dozen.
Nutrition Facts: 1 serving (2 each) equals 833 calories, 17 g fat (5 g saturated fat), 28 mg cholesterol, 216 mg sodium, 166 g carbohydrate, 1 g fiber, 4 g protein.
www.tasteofhome.com
1 package fudge brownie mix (13-inch x 9-inch pan size)
48 fudge graham cookies or graham cracker halves
1 cup chocolate frosting
48 pieces red shoestring licorice
48 Skittles bite-size candies
Directions
Prepare brownie batter according to package directions for cake-like brownies. Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 21-24 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely (remove paper liners while cupcakes are still warm).
Slice 1/8-in. from the top of each cupcake to level. Invert cupcakes; attach a cookie to each with a small amount of frosting. For tassel, place a licorice piece and a candy on top of each cookie, attaching with frosting. Let stand until set. Yield: 4 dozen.
Nutrition Facts: 1 serving (2 each) equals 833 calories, 17 g fat (5 g saturated fat), 28 mg cholesterol, 216 mg sodium, 166 g carbohydrate, 1 g fiber, 4 g protein.
www.tasteofhome.com
June 1, 2011
Oooey Gooey Fudge brownies
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips
1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2 Make and bake brownies as directed on box. Cool completely.
3 Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4 Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
www.bettycrocker.com
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips
1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2 Make and bake brownies as directed on box. Cool completely.
3 Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4 Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.
www.bettycrocker.com
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