Title: Chicken Fingers
Categories: Appetizers
Yield: 8 Servings
1/4 c buffalo wing hot sauce
1 1/4 c panko crispy bread crumbs
1/2 ts paprika
1/4 ts salt
2 tb butter, melted
1 lb boneless skinless chicken breasts, cut into 24 strips
blue cheese dressing
celery sticks
Heat oven to 425°F. Line cookie sheet with foil;
spray foil with cooking spray.
In shallow dish, place buffalo wing sauce. In
another shallow dish, mix bread crumbs, paprika,
salt and butter. Dip chicken into wing sauce;
coat evenly with bread crumb mixture. Place on
cookie sheet.
Bake uncovered 8 to 10 minutes or until chicken
is no longer pink in center and coating is starting
to brown. Serve chicken with dressing and celery
sticks.
Title: BLT Salad
Categories: Salads
Yield: 4 Servings
DRESSING:
1/3 c ranch dressing
1/2 ts grated lemon peel
SALAD:
10 oz salad greens
12 sl cooked bacon, cut into pieces
1 lg tomato, cut into wedges
1 avocado, pitted, peeled and cut into wedges
Mix all dressing ingredients.
In serving bowl, toss salad greens and bacon with
dressing until coated. Garnish with tomato and
avocado.
Title: Parmesan Chicken
Categories: Main Dish
Yield: 6 Servings
1/4 c butter, melted
2 tb dijon mustard
3/4 c dry bread crumbs
1/4 c grated parmesan cheese
6 boneless skinless chicken breast halves
Heat oven to 375°F. Mix butter and mustard in
shallow dish until well mixed. Mix bread crumbs
and cheese in large plastic bag.
Dip one piece of chicken at a time into butter
mixture, coating all sides. Then place in bag of
bread crumbs, seal bag and shake to coat with
crumb mixture. Place chicken in single layer in
ungreased rectangular pan, 13x9x2 inches.
Bake uncovered 20 to 30 minutes, turning once,
until juice of chicken is no longer pink when
centers of thickest pieces are cut.
Title: Broccoli-Rice Bake
Categories: Side Dish
Yield: 8 Servings
1 c uncooked long-grain white rice
2 c water
1 tb butter
1 lg onion, chopped
16 oz prepared cheese product, cut into cubes
10 3/4 oz condensed cream of mushroom soup
2/3 c milk
1/4 ts pepper
2 c fresh broccoli florets
1 c fine soft bread crumbs
1 tb butter, melted
Heat oven to 350°F. Spray 13x9-inch glass baking
dish with cooking spray. Cook rice in water as
directed on package.
Meanwhile, in 10-inch skillet, melt 1 tablespoon
butter over medium-high heat. Add onion; cook,
stirring occasionally, until crisp-tender. Reduce
heat to medium. Stir in cheese, soup, milk and
pepper. Cook, stirring frequently, until cheese
is melted.
Stir in broccoli and rice. Spoon into baking dish.
In small bowl, mix bread crumbs and 1 tablespoon
melted butter; sprinkle over rice mixture.
Bake uncovered 30 to 35 minutes or until light
brown on top and bubbly around edges.
Title: Pie Poppers
Categories: Desserts
Yield: 24 Servings
1 box pie crust
1/2 c prepared pie filling
1/2 c powdered sugar
4 tb milk
Heat oven to 450°F. Remove pie crusts from
pouches; unroll on work surface. Cut each crust
into 12 squares. Place 1 teaspoon filling on each
square.
Bring all sides together in center; press to seal.
With fingers, pinch dough firmly about 1/4 inch
below edges, making a pouch with points extending
over top. Place in ungreased mini muffin cup, and
place popper inside baking cup. Repeat to make 24
poppers.
Bake 11 to 14 minutes or until golden brown. Cool.
Mix powdered sugar and milk until smooth, adding
milk until thin enough to drizzle. Drizzle glaze
over poppers; let stand until set, about 30
minutes.
Title: Porcupine Meatballs
Categories: Appetizers
Yield: 10 Servings
1 1/2 c multi-bran cereal
1 lb lean ground beef
2/3 c uncooked parboiled rice
1/2 c milk
1 oz package onion soup mix
1 egg
1 c water
3 c tomato juice
Heat oven to 425°F. Crush cereal. In large bowl,
mix crushed cereal, beef, rice, milk, dry soup mix
and egg. Using wet hands, shape mixture into 30
meatballs. Place in ungreased 13x9-inch baking dish
or 3-quart casserole.
Pour water and tomato juice over meatballs; stir
gently.
Cover and bake 50 to 55 minutes or until rice is
tender and beef is no longer pink in center and
juice is clear.
Title: Fruit Salad
Categories: Salads
Yield: 8 Servings
4 oz refrigerated vanilla pudding
1/2 c thawed whipped topping
1 c seedless green grapes, halved
1 c miniature marshmallows
11 oz mandarin orange segments, drained
8 oz pineapple tidbits in juice, drained
1 c fresh strawberries, sliced
In medium bowl, mix pudding and whipped topping.
Gently stir in grapes, marshmallows, oranges and
pineapple. Add strawberries; toss gently to coat.
Serve immediately or store in refrigerator up to
8 hours.
Title: Peanut Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1/2 c plain panko crispy bread crumbs
1/2 c finely chopped dry-roasted peanuts
1/4 c purchased peanut sauce
2 tb mayonnaise
fresh cilantro
Heat oven to 400°F. Line baking sheet with foil;
spray with cooking spray. Between pieces of plastic
wrap or waxed paper, place each chicken breast smooth
side down; gently pound with flat side of meat mallet
or rolling pin until about 1/2-inch thick.
In shallow dish, mix together 1/4 cup peanut sauce and
mayonnaise. In another shallow dish, mix together
panko and peanuts. Dip chicken in peanut sauce mixture,
then dip in panko mixture. Place on baking sheet.
Bake 15 to 20 minutes, turning once, until juice of
chicken is clear when center of thickest part is cut
and coating is golden brown. Garnish with cilantro.
Title: Potato Casserole
Categories: Side Dish
Yield: 12 Servings
3 packages dried hash-brown potatoes
3 tb butter, melted
24 oz chive-and-onion potato topper
10 3/4 oz condensed cream of mushroom soup
2 c shredded cheddar-american cheese blend
5 c water
1/2 c french fried onions
In 3 1/2- to 4-quart slow cooker, stir dried
potatoes and butter until mixed. Add potato
topper, soup, cheese and water; stir to mix.
Cover; cook on Low heat setting 5 to 6 hours.
Sprinkle french fried onions over potatoes
before serving.
Title: Baked Apples
Categories: Desserts
Yield: 4 Servings
4 md baking apples
2 tb water
1 c vanilla ice cream
1/4 c caramel topping
1 tb apple cider
1 dash ground cinnamon
Cut thin slice off bottom and top of each apple.
Using paring knife or apple corer, remove core
from each apple.
In 8- or 9-inch square microwavable dish, place
apples upright. Pour 2 tablespoons water over
apples. Cover with microwavable plastic wrap,
folding back one edge or corner 1/4 inch to vent
steam. Microwave on High 8 to 10 minutes or
until apples are tender. Reserve 1 tablespoon
cooking liquid. Cut each apple in half.
Place 2 apple halves in each individual serving
bowl. For each serving, spoon 1/4 cup ice cream
between apple halves. In small bowl, stir
caramel topping, 1 tablespoon cooking liquid and
the apple cider; pour over apples. Sprinkle with
cinnamon.
Title: Brie Popovers
Categories: Appetizers
Yield: 24 Servings
2 eggs
1 c all-purpose flour
1 c milk
1 ts sugar
1/2 ts salt
1/2 lb brie cheese,in 24 chunks
Heat oven to 450°F. Generously grease 24 small
muffin cups, 1 3/4x1 inch. In medium bowl, beat
eggs slightly with fork or wire whisk. Beat in
flour, milk, sugar and salt just until smooth. Fill
cups about two-thirds full. Bake 5 minutes.
Reduce oven temperature to 350°F. Bake about
10 minutes longer or until crusty and golden
brown. Cut a small slit in top of each popover.
Insert cheese chunk in each popover. Bake 5
minutes. Immediately remove from pans. Serve hot.
Title: Artichoke Pasta Salad
Categories: Salads
Yield: 6 Servings
8 oz uncooked fusilli pasta
7 oz jar roasted peppers, drained & chopped
2.5 oz jar sliced mushrooms, drained
7 oz jar marinated artichoke hearts, undrained
2 tb shredded Parmesan cheese
1/2 ts pepper
2 tb pine nuts
3 tb chopped fresh basil leaves
Cook and drain pasta as directed on package. Rinse
with cold water; drain.
Meanwhile, in large bowl, mix bell peppers,
mushrooms, artichoke hearts with liquid, cheese and
pepper. Add pasta; toss. Sprinkle with nuts and
basil.
Title: Baked Reuben
Categories: Main Dish
Yield: 6 Servings
2 c original bisquick mix
1 c milk
1 egg
2 ts caraway seed
1/2 lb sliced deli corned beef
1/4 c deli-style mustard
3/4 c shredded Swiss cheese (6 oz)
14 oz can sauerkraut, well drained
1/2 c thousand island dressing
Heat oven to 400°F. Spray 8-inch square glass
baking dish with cooking spray.
In medium bowl, stir Bisquick mix, milk, egg and
1 teaspoon of the caraway seed with fork until
blended. Spread 1 cup batter in baking dish.
Brush corned beef slices with mustard; layer on
top of batter in baking dish. Top evenly with
cheese and sauerkraut. Carefully spread remaining
batter over sauerkraut. Sprinkle with remaining
1 teaspoon caraway seed.
Bake uncovered 28 to 32 minutes or until light
golden brown and center is set. Let stand 5 minutes
before cutting. Serve with thousand island dressing.
Title: Broccoli Mac 'N Cheese
Categories: Side Dish
Yield: 3 Servings
1/2 c uncooked elbow macaroni
10 oz frozen broccoli & cheese sauce
In 2-quart saucepan, cook macaroni as directed on
package. Drain; return to saucepan.
Meanwhile, cook broccoli as directed on box. Stir
broccoli with cheese sauce into macaroni.
Title: Layered Fudge
Categories: Desserts
Yield: 48 Servings
CARAMEL LAYER:
2 c packed dark brown sugar
1/4 c butter (do not use margarine)
3/4 c evaporated milk
2 c miniature marshmallows
12 oz vanilla baking chips
1 ts vanilla
1 c walnut halves or pieces
CHOCOLATE LAYER:
2 c granulated sugar
1/4 c butter (do not use margarine)
3/4 c evaporated milk
2 c miniature marshmallows
12 oz semisweet chocolate chips
1 ts vanilla
8 oz walnut halves or pieces
Line 13x9-inch pan with foil, extending foil over
sides of pan; spray foil with cooking spray.
For Caramel Layer, in heavy 3-quart saucepan, cook
brown sugar, 1/4 cup butter and 3/4 cup evaporated
milk over medium-high heat, stirring constantly,
until sugar is dissolved. Heat to boiling, stirring
constantly. Reduce heat to low; boil gently without
stirring 5 minutes. Remove saucepan from heat. Stir
in 2 cups marshmallows, the vanilla chips and 1
teaspoon vanilla; stir until marshmallows and chips
are melted and mixture is smooth. Stir in walnuts.
Quickly spread mixture in pan. Refrigerate 30
minutes before preparing Chocolate layer.
For Chocolate Layer, in heavy 3-quart saucepan, cook
granulated sugar, 1/4 cup butter and 3/4 cup
evaporated milk over medium-high heat, stirring
constantly, until sugar is dissolved. Heat to
boiling, stirring constantly. Reduce heat to low;
boil gently without stirring 5 minutes. Remove
saucepan from heat. Stir in 2 cups marshmallows,
the chocolate chips and 1 teaspoon vanilla; stir
until marshmallows and chips are melted and mixture
is smooth. Beat 30 seconds with spoon until glossy.
Quickly spread mixture on top of caramel layer.
Sprinkle walnuts over fudge; press gently into
fudge. Cover; refrigerate 1 hour 30 minutes.
Remove fudge from pan by lifting foil; remove foil
from sides of fudge. With long knife, cut fudge
into 12 rows by 8 rows. Store in tightly covered
container in refrigerator.
Title: Crab Cakes
Categories: Appetizers
Yield: 6 Servings
1/3 c mayonnaise
1 lg egg
1 1/4 c soft bread crumbs
1 ts ground mustard
1/4 ts salt
1/4 ts ground cayenne
1/8 ts pepper
2 md green onions, chopped
18 oz canned crabmeat, well drained & flaked
1/4 c plain bread crumbs
2 tb vegetable oil
In medium bowl, mix mayonnaise and egg with wire
whisk. Stir in remaining ingredients except plain
bread crumbs and oil. Shape mixture into 6 patties,
about 3 inches in diameter (mixture will be moist).
Coat each patty with plain bread crumbs.
In 12-inch nonstick skillet, heat oil over medium
heat. Cook patties in oil about 10 minutes, gently
turning once, until golden brown and hot in center.
Reduce heat if crab cakes become brown too quickly.
Title: Baby Romaine Salad
Categories: Salads
Yield: 10 Servings
3 red grapefruit
1/4 c sherry vinegar
2 tb honey
2 tb finely chopped shallots
1 tb finely chopped fresh thyme
1/2 ts salt
1/2 ts pepper
1/3 c extra-virgin olive oil
10 c baby romaine lettuce
1/2 c pine nuts, toasted
Peel each grapefruit down to flesh, leaving no
white pith. With sharp knife and between walls of
membrane, cut segments straight down. Gently remove
sections. Squeeze remaining membranes to extract
juice; set grapefruit segments aside. In small
bowl, mix reserved juice, vinegar, honey, shallots,
thyme, salt and pepper with whisk; slowly add oil,
stirring constantly with whisk.
In large bowl, toss lettuce with grapefruit
segments, pine nuts and dressing. Serve immediately.
Refrigerate any remaining dressing.
Title: Spanakopita Pie
Categories: Main Dish
Yield: 6 Servings
1 lb lean ground beef
1 c chopped onion
9 oz frozen spinach, thawed & squeezed dry
1/4 c chopped fresh italian parsley
1/2 ts salt
1/4 ts pepper
15 oz diced tomatoes, undrained
12 sheets frozen phyllo, thawed
6 tb butter, melted
1/4 c italian style bread crumbs
1 c crumbled feta cheese
Heat oven to 350°F. Spray 9-inch pie plate with
cooking spray.
In 10-inch skillet, cook beef and onion over
medium-high heat, stirring frequently; drain. Stir
in spinach, parsley, salt, pepper, and all but 1/2
cup of the tomatoes. Cook and stir until hot; set
aside.
Cover phyllo sheets with damp paper towel. Arrange
sheets, layering 3 at a time, in an X shape and
then in a + shape to create a spoke pattern on
work surface, brushing each with butter and
sprinkling with 1 teaspoon of the bread crumbs
as it is added. Transfer all layers of phyllo to
pie plate, gently easing dough down sides of pie
plate and allowing excess dough to hang over
edge. Place beef mixture in pie plate; top with
feta cheese. Fold overhanging phyllo up and
over filling, leaving 2- to 3-inch center of
filling uncovered. Spoon remaining 1/2 cup
tomatoes in center. Brush phyllo with butter.
Bake 40 to 50 minutes or until golden brown. Let
stand 5 minutes before serving.
Title: Southwestern Quinoa
Categories: Side Dish
Yield: 8 Servings
1 tb vegetable oil
2 lg onions, chopped
1 1/2 c uncooked quinoa, rinsed
1/2 ts salt
1/2 ts dried oregano leaves
3 c chicken broth
15 oz spicy chili beans, undrained
7 oz roasted red bell peppers, drained & chopped
1/4 c chopped fresh cilantro
In 10-inch skillet, heat oil over medium heat. Cook
onion in oil about 5 minutes, stirring occasionally,
until translucent.
Spray 3- to 4-quart slow cooker with cooking spray.
In slow cooker, mix onions, quinoa, salt, oregano,
broth and beans.
Cover; cook on Low heat setting 2 hours 30 minutes
to 3 hours 30 minutes.
With large fork, gently stir roasted peppers into
mixture in slow cooker. Cover; cook 10 minutes
longer or until thoroughly heated. Stir in
cilantro.
Title: Bananas Foster Pie
Categories: Desserts
Yield: 8 Servings
SAUCE:
3/4 c caramel topping
1 tb dark rum
1/4 ts ground cinnamon
FILLING:
1 box refrigerated pie crusts, softened as directed on box
2 md bananas, cut into 1/8-inch slices
1 1/4 c milk
4 serving size banana instant pudding
1 c whipping cream
banana slices
Heat oven to 450°F. In small bowl, mix all sauce
ingredients until well blended; set aside.
Make pie crust as directed on box for One-Crust
Baked Shell using 9-inch glass pie plate. Bake 9
to 11 minutes or until golden brown. Cool
completely, about 30 minutes.
In medium bowl, toss banana slices with 3
tablespoons of sauce until coated. Layer bananas
in bottom of cooled baked shell.
In large bowl, beat milk and pudding mix with wire
whisk 2 minutes or until thickened. In small bowl,
beat whipping cream with electric mixer on high
until stiff peaks form. Fold into pudding until
well combined. Spread evenly over bananas.
Refrigerate 2 to 4 hours or until firm.
Top individual servings of pie with additional
banana slices and sauce. Store in refrigerator.
Title: Appetizer Cheesecake
Categories: Appetizers
Yield: 24 Servings
1 c crushed round crackers
3 tb butter, melted
16 oz cream cheese, softened
1/4 c whipping heavy cream
2 eggs
2 c shredded swiss cheese
1 c chopped fully cooked ham
1/2 c chopped roasted red bell peppers
4 md green onions, sliced
2 tb chopped fresh thyme leaves
13 oz assorted crackers
Heat oven to 350°F. Mix crushed crackers and
butter until well blended. Press evenly in bottom
of springform pan, 9x3 inches. Bake 8 to 10 minutes
or until golden brown.
Meanwhile, beat cream cheese in large bowl with
electric mixer on medium speed until smooth. Add
whipping cream and eggs; beat until smooth. Stir
in cheese, ham, bell peppers, onions and thyme.
Spoon evenly over crust in pan.
Bake 45 to 55 minutes or until center is set. Run
knife around edge of cheesecake to loosen. Cool
completely, about 1 hour. Cover and refrigerate at
least 2 hours but no longer than 48 hours.
Remove side of pan. Place cheesecake on serving
platter. Cut into wedges. Serve with crackers.
Title: Mediterranean Salad
Categories: Salads
Yield: 6 Servings
1/3 c tarragon vinegar
2 tb canola oil
2 tb chopped fresh oregano leaves
1/2 ts sugar
1/2 ts salt
1/2 ts ground mustard
1/2 ts pepper
2 cloves garlic, minced
3 lg tomatoes, sliced
2 lg yellow bell peppers, sliced
6 oz washed fresh spinach leaves
1/2 c crumbled feta cheese
kalamata olives
In small bowl, mix vinegar, oil, oregano, sugar,
salt, mustard, black pepper and garlic. In glass
or plastic container, place tomatoes and bell
peppers. Pour vinegar mixture over vegetables.
Cover and refrigerate at least 1 hour to blend
flavors.
Line serving platter with spinach. Drain the
vegetables; place on spinach. Sprinkle with
cheese; garnish with olives.
Title: Spaghetti Pie
Categories: Main Dish
Yield: 6 Servings
CRUST:
7 oz uncooked vermicelli
1 egg
1/3 c grated Parmesan cheese
FILLING:
1 lb lean ground beef
1/2 c chopped green bell pepper
1/4 c chopped onion
14 oz pasta sauce
TOPPING:
1/4 c cream cheese
1 c shredded mozzarella cheese
Cook and drain vermicelli as directed on package.
Meanwhile, heat oven to 350°F. Spray 9 1/2-inch
glass deep-dish pie plate with cooking spray.
In large bowl, beat egg. Stir in Parmesan cheese.
Add cooked vermicelli; toss to coat. Spoon mixture
evenly into pie pan, pushing mixture up sides of
pan to form crust.
In 12-inch skillet, cook ground beef, bell pepper
and onion over medium-high heat, stirring frequently,
until beef is thoroughly cooked; drain. Stir in
pasta sauce. Spoon evenly into vermicelli-lined pie
pan.
In small bowl, mix topping ingredients. Drop mixture
by rounded teaspoons over filling.
Bake 25 to 30 minutes or until pie is thoroughly
heated and crust is light golden brown. Let stand 10
minutes. To serve, cut into wedges.
Title: Asparagus Fettuccine
Categories: Side Dish
Yield: 6 Servings
1/4 c sun-dried tomatoes (not in oil)
8 oz uncooked fettuccine
1 ts olive oil
1 lb thin asparagus, in 2" pieces
1 lb mushrooms, sliced
2 cloves garlic, finely chopped
3 tb chopped fresh parsley
2 tb chopped fresh basil leaves
2 tb cornstarch
1/2 ts salt
1/4 ts pepper
1 c dry white wine
1 c chicken broth
1/4 c pine nuts
1/4 c freshly grated parmesan cheese
Pour enough boiling water over dried tomatoes to
cover. Let stand 10 minutes; drain. Chop tomatoes.
Cook and drain fettuccine as directed on package.
While fettuccine is cooking, heat oil in 12-inch
skillet over medium heat. Cook asparagus,
mushrooms, garlic, parsley and basil in oil 5
minutes, stirring occasionally. Stir in tomatoes.
Simmer 2 to 3 minutes or until tomatoes are
heated.
Beat cornstarch, salt and pepper into wine and
broth in small bowl with wire whisk; stir into
vegetable mixture. Heat to boiling over medium
heat, stirring constantly, until mixture is
smooth and bubbly; boil and stir 1 minute.
Serve over fettuccine. Sprinkle with nuts and
cheese.
Title: Gelatin Dessert
Categories: Desserts
Yield: 6 Servings
2 boxes cherry flavor gelatin
2 1/2 c hot water
7 oz sweetened condensed milk
1 envelope unflavored gelatin
1 c hot water
whipped cream
4 crushed peppermints
In large bowl, mix cherry gelatin and 2 1/2 cups
hot water until well combined. Cool to room
temperature.
Pour 1/4 cup cherry gelatin into each of 4 glass
containers. Place glasses on small tray;
refrigerate about 20 minutes.
Meanwhile, in medium bowl, mix condensed milk,
unflavored gelatin and 1 cup hot water until
well combined.
When cherry layer is set, slowly pour 1/4 cup
milk mixture on top of cherry layer in each glass.
Refrigerate about 20 minutes.
When milk layer is set, slowly pour 1/4 cup
cherry gelatin on top of milk layer in each glass.
Refrigerate about 20 minutes.
To serve, garnish with whipped cream and crushed
peppermints.
