Strawberry-Rhubarb Ice Pop

(Courtesy of Taste of Home)

Ingredients:
3 c. chopped fresh or frozen rhubarb (1/2 inch pieces)
1/4 c. sugar
3 Tbsp. water
1 c. (8 oz.) strawberry yogurt
1/2 c. unsweetened applesauce
1/4 c. finely chopped fresh strawberries
2 drops red food coloring (optional)

Directions:
In a large saucepan, bring the rhubarb, sugar and water to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is blended and thick.  Cool.  Set aside 3/4 c. (save the remaining rhubarb for another use).

In a large bowl, combine the yogurt, applesauce, strawberries, reserved rhubarb mixture and food coloring (if desired).  Fill molds or cups with about 1/4 cup fruit mixture; top with holders or insert a popscicle stick into each cup.

Note~ If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.  Drain in a colander, but do not press liquid out.

White Strawberry Sangria

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1 (750 ml) bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc

1/2 c. strawberry schnapps

1/4 c. sugar

2 c. sliced fresh strawberries

Ice cubes

Whole strawberries (optional)

 

Directions:

In a 2 quart pitcher, stir together wine, strawberry schnapps and sugar until sugar is dissolved.  Add sliced strawberries.  Cover and chill for 1-4 hours.  Serve in glasses over ice.  If desired, garnish with whole strawberries.

Hawaiian Lemonade

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1/2 of a 12 oz. can frozen lemonade concentrate, thawed (3/4 c.)

3/4 c. water

1/4 c. vodka (optional)

1 (12 oz.) can apricot nectar, chilled (1 1/2 c.)

1 (12 oz.) can unsweetened pineapple juice, chilled (1 1/2 c.)

2 c. ice cubes

1 1/4 c. ginger ale (chill in bottle)

Lemon slices (optional)

Edible flowers (optional)

 

Directions:

Combine lemonade concentrate, water and vodka (if desired) in a punch bowl; add apricot nectar, pineapple juice and ice cubes.  Slowly pour ginger ale down sides of bowl;  stir gently to mix.  If desired, garnish with lemon slices and edible flowers.

Strawberry Lemonade

(Courtesy of Better Homes and Gardens)

Ingredients:

1 1/2 c. sugar

4 c. water

2 c. fresh strawberries, hulled

1 Tbsp. finely shredded lemon peel

1 c. lemon juice (4-5 lemons)

Directions:

In a small saucepan, combine 1 c. sugar and 1 c. water; cook and stir over medium heat until sugar dissolves.  Set aside to cool.

In a blender combine the remaining 3 c. water, 1/2 c. sugar and 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.  If you are making it ahead, do not add ice until ready to serve.  Cover and chill up to 8 hours.

Bacon and Egg Macaroni Salad

(Courtesy of Mr Food)

Ingredients:
1 lb. elbow macaroni
8 hard-boiled eggs, chopped
1/2 lb. bacon, cooked and crumbled
1 c. chopped celery
1/2 c. finely chopped red onion
2 c. mayonnaise
1 tsp. salt
3/4 tsp. black pepper

Directions:
In a large pot of boiling water, cook macaroni over high heat 7-9 minutes, or just until tender.  Drain, rinse, and let cool.

Place macaroni in a large bowl, add remaining ingredients, and mix well.  Cover and refrigerate at least 1 hour before serving.

http://www.mrfood.com/Misc-Salads/Bacon-and-Egg-Macaroni-Salad

Turkey Macaroni Salad

(Courtesy of Mr Food)

Ingredients:
1 lb. elbow macaroni
6 hard-boiled eggs, chopped
1 c. chopped celery
2 c. mayonnaise
4 c. cooked turkey chunks
1 tsp. salt
1 tsp. black pepper

Directions:
In a large pot of boiling water, cook macaroni just until tender; drain, cool, and place in a large bowl.

Add remaining ingredients and mix together.  Serve immediately or refrigerate until ready to serve.

http://www.mrfood.com/Deli-Salad/Turkey-Macaroni-Salad-3012

Country Coleslaw

(Courtesy of Mr Food)

Ingredients:
1 c. mayonnaise
3 Tbsp. fresh lemon juice
2 Tbsp. sugar
1 tsp. salt
6 c. shredded cabbage
1 c. (about 3) shredded carrots
1/2 c. chopped or thinly sliced green bell pepper

Directions:
In a large bowl, combine mayonnaise, lemon juice, sugar and salt.  Add cabbage, carrots and green pepper; toss to coat well.  Cover and chill until ready to serve.

Note~  A small head of cabbage will yield about 8 cups of shredded cabbage.

http://www.mrfood.com/Deli-Salad/Country-Coleslaw-3931

Buffalo Chicken Strips

(Courtesy of Mr Food)

Ingredients:
1 Tbsp. corn oil or margarine
1 1/2 lb. boneless, skinless chicken breasts, cut into 15 strips
1/4 c. hot cayenne pepper sauce

Directions:
In a large skillet, melt corn oil or margarine over medium-high heat.

Add chicken and hot pepper sauce and cook 6-8 minutes, turning occasionally, until chicken is no longer pink and sauce thickens and coats chicken.  Serve immediately.

Dirt Cups

(Courtesy of Mr Food)

Ingredients:
1 (4 serving size) pkg. instant chocolate pudding and pie filling
1 1/2 c. milk
1 (8 oz.) container frozen whipped topping, thawed
1 (16 oz.) pkg. cream-filled chocolate sandwich cookies, finely chopped
10 (6-8 oz.) plastic or paper cups
Gummy worms and frogs, candy flowers, chopped peanuts and/or granola for decoration (optional)

Directions:
In a large bowl, whisk pudding and milk until smooth.  Allow pudding to thicken 5 minutes, then stir in whipped topping and half of the crushed cookies.

Place 1 Tbsp. of remaining crushed cookies into individual cups.  Fill each cup 3/4 full with pudding mixture, then top with remaining crushed cookies.

Cover and chill about 1 hour before serving.  Decorate as desired.

Note~ You can make "sand cups" by substituting vanilla pudding for the chocolate pudding and cream-filled vanilla sandwich cookies or vanilla wafers (finely crushed) for the chocolate sandwich cookies. 

http://www.mrfood.com/Misc-Desserts/Dirt-Cups-2143

Baked Sweet Potato Fries

(Courtesy of Mr Food)

Ingredients:
4 large sweet potatoes (about 2 lbs.), peeled and cut lengthwise into 1/2 inch thick strips
1/3 c. vegetable oil
1/2 tsp. salt

Directions:
Preheat oven to 450 degrees.

In a large bowl, combine potatoes and oil; toss to coat completely.  Spoon potatoes onto rimmed baking sheets in a single layer.

Bake 15-18 minutes, or until golden.  Turn potatoes over and bake 5-8 minutes, or until golden.

Drain on paper-towl lined platter.  Sprinkle sweet potato fries with salt.  

http://www.mrfood.com/Potatoes-Rice/Baked-Sweet-Potato-Fries-by-Mr-Food

Bacon Corn Bread

(Courtesy of Mr Food)

Ingredients:
1 c. yellow cornmeal
1 c. all-purpose flour
1 1/4 c. milk
1/4 c. real bacon bits
1/4 c. butter, melted
1 egg
1 Tbsp. baking powder
1 tsp. salt

Directions:
Preheat oven to 425 degrees.  Coat an 8 inch square baking dish with cooking spray.

In a large bowl, combine all ingredients; mix well and place in baking dish.

Bake 25-30 minutes, or until a wooden toothpick inserted in the center comes out clean.  Cut into squares and serve warm.

http://www.mrfood.com/Bread/Bacon-Corn-Bread

Strawberry-Orange Smoothie

(Courtesy of Betty Crocker)

 

Ingredients:

2 c. plain or creamy vanilla yogurt

1 bag frozen strawberries (can use organic if you wish)

2 Tbsp. orange juice

1 Tbsp. honey

 

Directions:

In a blender, place all ingredients.  Cover; blend on medium speed until smooth.  Add more honey to taste if desired.

 

Pour into 3 glasses.  Serve immediately.

Dilly Grilled Veggies

(Courtesy of Taste of Home)

Ingredients:
2 c. sliced fresh mushrooms
2 c. sliced fresh zucchini
2 c. fresh broccoli florets
1/2 medium sweet red pepper, cut into strips
2 Tbsp. olive oil
2 Tbsp. minced fresh dill or 2 tsp. dill weed
1/8 tsp. garlic salt
1/8 tsp. pepper

Directions:
Place vegetables on a double thickness of heavy-duty foil (about 18 inches square).  Drizzle with oil; sprinkle with dill, garlic salt and pepper.  Fold foil around vegetables and seal tightly.

Grill, covered, over medium heat for 15 minutes or until vegetables are tender.  Open foil carefully to allow steam to escape.

Cheese and Herb Mini Sweet Peppers

(Courtesy of Better Homes and Gardens)

Ingredients:

30 red, yellow and/or orange mini sweet peppers (about 12 oz. total)

18 oz. semi-soft goat cheese (chevre)

1/4 c. snipped fresh chives, tarragon, basil or thyme

Fresh basil leaves

Directions:

Preheat oven to 350 degrees.  Leaving the stem intact, cut a slit along the top of each pepper.  Remove the seeds; set aside.  In a small bowl, combine goat cheese and snipped herbs.  Spoon cheese mixture into prepared pepper.  Arrange filled peppers close together on a baking sheet.  Bake for 8-10 minutes or until cheese is heated through and pepper are crisp-tender.

Use tongs to arrange warm peppers on a serving dish, stacking peppers into a pyramid shape (optional).  Garnish with fresh basil leaves.

June Bug

(Courtesy of Better Homes and Gardens)

Ingredients:
3 c. ginger ale
4 Tbsp. grenadine
4 Tbsp. orange juice
3 scoops orange sherbet


Directions:
Blend together all ingredients.  Pour into ice-filled cocktail glasses.  To make this alcoholic, add white rum.

Mexican Stuffed Shells

(Courtesy of http://thewaytohisheart.wordpress.com)

Ingredients:
1 lb. ground beef
1 pkg. low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 c. salsa
1 c. taco sauce 
1 c. cheddar cheese
1 c. Monterey Jack cheese
3 green onions
Sour cream
Black olives


Directions:
In a frying pan, cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until the cheese is melted.  Blend well.  Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to package directions; drain.  Set shells out individually on cutting board/ baking sheet so that they don't stick together.


Pour salsa on bottom of 9x13 baking dish.  Stuff each shell with the meat mixture.  Place shells in the pan open side up.  Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.


After 30 minutes, add shredded cheeses and bake 10-15 more minutes, with the foil removed.  Top with any condiments you'd like (green onions, black olives etc.).  Serve with sour cream and/ or more salsa.

Watermelon Slush

(Courtesy of Mr Food)

Ingredients:
1 (10 oz.) can frozen nonalcoholic margarita mix
3 c. seeded watermelon cubes
2 c. frozen watermelon cubes or ice cubes

Directions:
In a blender, combine margarita mix and 3 c. watermelon cubes; process until smooth.

Add frozen watermelon and pulse until mixture is slushy.  Serve immediately.

Note~ To make frozen watermelon cubes, simply freeze seeded watermelon cubes in a shallow pan for 1-2 hours.

http://www.mrfood.com/Cold-Beverages/Watermelon-Slush

Chipotle Cheeseburgers

(Courtesy of Taste of Home)

Ingredients:
1 small onion, finely chopped
2 Tbsp. minced fresh cilantro
1 chipotle pepper in adobo sauce, finely chopped
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. seasoned salt
1/4 tsp. pepper
1 lb. ground beef
4 slices part-skim mozzarella cheese
4 hamburger buns, split and toasted
Lettuce leaves and tomato slices, optional


Directions:
In a small bowl, combine the first 7 ingredients.  Crumble beef over mixture; mix well.  Shape into 4 patties.


Grill, covered, over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a thermometer reads 160 degrees and juices run clear.  Top with cheese.  Cover and cook for 1-2 minutes longer or until cheese is melted.  Serve on buns with lettuce and tomato, if desired.

Peanut Butter Custard Blast

(Courtesy of Taste of Home)

Ingredients:
2 c. cream-filled chocolate sandwich cookie crumbs
2 Tbsp. sugar
1/3 c. butter, melted
FILLING:
1 1/2 c. sugar
1/3 c. cornstarch
2 Tbsp. all-purpose flour
1/2 tsp. salt
6 c. 2% milk
6 egg yolks, beaten
1 c. creamy peanut butter
TOPPING:
2 c. heavy whipping cream
1 Tbsp. confectioners' sugar
6 peanut butter cups, chopped
1/2 c. chopped salted peanuts
2 Tbsp. chocolate syrup

Directions:
In a small bowl, combine cookie crumbs and sugar; stir in butter.  Press onto the bottom of a greased 9x13 baking dish.  Bake at 375 degrees for 8 minutes or until set.  Cool on a wire rack.

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt.  Stir in milk until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.  Remove from the heat.  Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat.  Stir 1 cup into peanut butter until smooth.  Gently stir peanut butter mixture into the pan.  Pour over crust.  Cool to room temperature.  Cover and refrigerate for at least 2 hours.

In a large bowl, beat cream until it begins to thicken.  Add confectioners' sugar; beat until stiff peaks form.  Spread over peanut butter mixture.  Sprinkle with peanut butter cups and peanuts.  Drizzle with chocolate syrup.

Creamy Pasta with Bacon

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (9 oz.) refrigerated linguine
1 medium onion, chopped
1 Tbsp. canola oil
2 garlic cloves, minced
2 Tbsp. all-purpose flour
1 1/2 c. heavy whipping cream
3 eggs, beaten
8 cooked bacon strips, chopped
1/2 c. grated Parmesan cheese


Directions:
Cook linguine according to package directions.  Meanwhile, in a large skillet, saute onion in oil until tender.  Add garlic; cook 1 minute longer.


In a small bowl, whisk flour and cream until smooth; stir into the pan.  Bring to a boil, stirring constantly.  Reduce heat; cook and stir for 1 minute or until thickened.  


Remove from the heat.  Stir in a small amount of the hot mixture into the eggs; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.


Drain linguine; add to the pan.  Stir in bacon and cheese; heat through.

Chicken Enchilada Bake

(Courtesy of Taste of Home)

Ingredients:
4 1/2 c. cubed cooked rotisserie chicken
1 c. (28 oz.) green enchilada sauce
1 1/4 c. (10 oz.) sour cream
9 corn tortillas (6 inches), cut into 1 1/2 inch pieces
4 c. (16 oz.) shredded Monterey Jack cheese


Directions:
In a greased 9x13 baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.  Repeat layers.


Cover and bake at 375 degrees for 40 minutes.  Uncover; bake 10 minutes longer or until bubbly.  Let stand for 15 minutes before serving.

Strawberry & Wine Sorbet

(Courtesy of Taste of Home)

Ingredients:
3/4 c. sugar
1/2 c. water
1 1/2 lb. fresh strawberries, hulled
1 c. white wine
1/2 c. honey
1/4 c. lemon juice


Directions:
In a small saucepan, bring sugar and water to a boil.  Cook and stir until sugar is dissolved; set aside to cool.


Place the remaining ingredients in a food processor; add sugar syrup.  Cover and process for 2-3 minutes or until smooth.  Strain and discard the seeds and pulp.  Transfer puree to a 9x13 dish.  Freeze for 1 hour or until edges begin to firm.  Stir and return to freezer.  Freeze 2 hours longer or until firm.


Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.

Coffee-Flavored Beef Roast

(Courtesy of Taste of Home)

Ingredients:
6 medium red potatoes, cut into wedges
6 medium carrots, cut into 1-inch lengths
2 beef sirloin tip roasts (2-3 lb. each) 
1 tsp. salt, divided
1/2 tsp. pepper, divided
2 tsp. canola oil
1 medium onion, halved and sliced
2 c. whole fresh mushrooms, quartered
2 garlic cloves, minced
1 1/2 c. brewed coffee
1 tsp. chili powder
3 Tbsp. cornstarch
1/4 c. cold water


Directions:
Place potatoes and carrots in a 6 quart slow cooker.  Sprinkle beef with half of the salt and pepper.  In a large skillet, brown beef in oil on all sides.  Transfer to slow cooker.


In the same skillet, saute onion in the drippings for 2 minutes.  Add mushrooms and garlic; cook 2 minutes longer.  Stir int he coffee, chili powder and remaining salt and pepper.  Pour over meat.  Cover and cook on low for 6-8 hours or until meat is tender.


Remove meat and vegetables to a serving platter; keep warm.  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth; gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with meat and vegetables.

Buffalo Burger Topping

(Courtesy of Taste of Home)


Ingredients:
2 Tbsp. butter, softened
2 Tbsp. brown sugar
3/4 c. mayonnaise
1/4 c. Louisiana-style hot sauce
1 celery rib, finely chopped
6 Tbsp. crumbled blue cheese


Directions:
In a small bowl, beat butter and brown sugar until light and fluffy.  Add mayonnaise and hot sauce; beat until smooth.  Chill until serving.  Spoon onto your favorite burger; top with celery and cheese.

Brie and Chive Toasts with Arugula

(Courtesy of Bon Appetit)

Ingredients:
20 (3/4 inch thick) slices French bread baguette
1 c. chopped fresh chives
3/4 lb. Brie, rind removed
60 arugula leaves (about 2 c. packed)
Black pepper

Directions:
Preheat oven to 400 degrees.  Arrange baguette slices on a large baking sheet.  Toast until golden, about 5 minutes.  Cool toasts.  Maintain oven temperature.  

Sprinkle each toast with 1 tsp. chives, then spread with 1 heaping tablespoon cheese.  Top with 1 tsp. chives and sprinkle with pepper.  Bake until toasts are warm and the cheese begins to melt, about 2 minutes.  Transfer toasts to serving platter.  Top each with 3 arugula leaves.  Serve warm.

Orange Blossom Cocktail

(Courtesy of Bon Appetit)

 

Ingredients:
10 Tbsp. fresh orange juice, chilled
10 Tbsp. Grand Marnier or other orange liqueur, chilled
10 Tbsp. mandarin-flavored vodka (such as Absolut Mandarin), chilled
2 1/2 tsp. orange flower water (available at liquor stores or specialty foods aisle of supermarket)
5 c. champagne or sparkling wine (from two 750 ml bottles), chilled
10 orange peel strips (optional)


Directions:
Pour 1 Tbsp. orange juice, 1 Tbsp. Grand Marnier and 1 Tbsp. vodka in each of 10 champagne flutes.  For each drink, stir in 1/4 tsp. orange flower water and fill with 1/2 c. champagne.  Garnish drinks with orange strips, if desired.

Buffalo Ranch Popcorn

(Courtesy of Taste of Home)

Ingredients:
16 c. popped popcorn
1/3 c. buffalo wing sauce
2 Tbsp. butter, melted
1/8 tsp. cayenne pepper
1 Tbsp. ranch salad dressing mix
Additional cayenne pepper to taste


Directions:
Place popcorn in a large bowl.  In a small bowl, combine the wing sauce, butter and cayenne; drizzle over the popcorn and toss to coat.  Sprinkle with the dressing mix and additional cayenne to taste; toss to coat.

Frosty Orange Creme Layered Dessert

(Courtesy of Kraft)

Ingredients:
2 c. orange sherbet, softened
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 c. orange juice
1 tub (8 oz.) cool whip, thawed


Directions:
Line a 9x5 loaf pan with foil.  Spread sherbet onto bottom of prepared pan to form even layer.  Freeze 10 minutes.


Meanwhile, beat cream cheese in a large bowl with mixer until creamy.  Gradually add condensed milk and juice, beating until blended.  Stir in cool whip; spread over sherbet in pan.


Freeze 3 hours.  To unmold, invert pan onto plate; remove foil.

Aquarium Cups

(Courtesy of Kraft)

Ingredients:
3/4 c. boiling water
1 pkg. (3 oz.) berry blue Jello 
Ice cubes
1/2 c. cold water
1/2 c. chopped strawberries
4 bite-size fish-shaped chewy fruit snacks


Directions:
Add boiling water to gelatin in a medium bowl; stir 2 minutes or until completely dissolved.  Add enough ice cubes to cold water to measure 1 1/4 cups.  Add to gelatin; stir until slightly thickened.  Remove any unmelted ice.  If gelatin is still thin, refrigerate until slightly thickened.


Place berries in 4 clear plastic cups; cover with gelatin.  Press fruit snacks into gelatin until completely submerged.


Refrigerate for 1 hour or until firm.

Bears at the Beach Cupcake

(Courtesy of Kraft)

Ingredients:
1 pkg. (2 layer size) white cake mix
2 1/4 c. cool whip, divided
6 drops blue food coloring
1/2 c. graham cracker crumbs
24 miniature marshmallows
48 Teddy Grahams


Directions:
Prepare cake batter and bake as directed on package for 24 cupcakes.  Cool in pans 15 minutes.  Remove from pans to wire racks; cool completely.


Remove 1 1/4 c. cool whip; set aside.  Tint remaining cool whip with food coloring.  Spread top of each cupcake with some of each color cool whip to resemble the ocean and its beach.  Sprinkle 1 tsp. graham crumbs over white cool whip on each cupcake for sand.


Insert 1 small cocktail umbrella into marshmallows; insert into each cupcake for the umbrella.  Decorate cupcakes with Teddy Grahams however you would like.

Chipotle Beef Tenderloin

(Courtesy of Taste of Home)

Ingredients:
3/4 c. chopped sweet onion
3/4 c. chopped green pepper
1 jalapeno pepper, seeded and minced
1 chipotle pepper in adobo sauce, minced
2 Tbsp. olive oil
3 c. seeded chopped tomatoes
1 Tbsp. chipotle hot pepper sauce
2 tsp. sugar
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
2 Tbsp. minced fresh cilantro
1 tsp. liquid smoke, optional
6 beef tenderloin steaks (1 1/2 inches thick and 6 oz. each)
2 tsp. steak seasoning


Directions:
In a Dutch oven, saute the onion, green pepper, jalapeno and chipotle pepper in oil until tender.  Add the tomatoes, pepper sauce, sugar, salt, chili powder and cumin.  Bring to a boil.  Reduce the heat; simmer, uncovered, for 30 minutes or until thickened, stirring frequently.


Remove from the heat; stir in the cilantro and liquid smoke, if desired. 


Meanwhile, sprinkle steaks with steak seasoning.  Grill over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium 160 degrees, well done 170 degrees).  Serve with sauce.

Cajun Shrimp Skewers

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. olive oil
1 Tbsp. onion powder
1 Tbsp. paprika
1 Tbsp. lemon juice
1 garlic clove, minced
1/2 tsp. dried thyme
1/4 tsp. crushed red pepper flakes
1/4 tsp. coarsely ground pepper
1/4 tsp. cayenne pepper
1 lb. uncooked jumbo shrimp, peeled and deveined
1 medium lemon, cut into wedges


Directions:
In a large resealable plastic bag, combine the first 9 ingredients.  Add the jumbo shrimp; seal the bag and turn to coat.  Refrigerate for at least 30 minutes.


On 8 metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 inches from the heat for 5-8 minutes or until shrimp turn pink, turning once.

Barn-Raising Breakfast

(Courtesy of Mr Food)

1 lb. ground breakfast sausage
1/2 c. diced onion
1 (8 oz.) pkg. crescent roll dough
1 (10 oz.) pkg. refrigerated shredded potatoes, browned
1 1/2 c. shredded sharp cheddar cheese, divided
1/4 c. diced red bell pepper
6 eggs
1/4 c. milk
1/2 tsp. salt
1/4 tsp. black pepper

Directions:
Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

In a large skillet over medium-high heat, cook sausage and onion until browned.

Unroll dough and aly flatt across bottom of prepared baking dish.  Evenly spoon sausage mixture on dough.  Top with browned potatoes, 1 c. cheese and red pepper.

In a medium bowl, whisk together eggs, milk, salt and black pepper; pour over red pepper.  Sprinkle with remaining cheese.

Bake 30-35 minutes or until browned and the eggs are set.  Let cool 5 minutes then serve.

http://www.mrfood.com/Eggs/Barn-Raising-Breakfast

"No Bake" Baked Potato Salad

(Courtesy of Mr Food)

Ingredients:
8 potatoes (about 3 lbs.), scrubbed and cut into 1-inch cubes
1 Tbsp. salt
1 (16 oz.) container sour cream
1/4 c. real bacon bits
4 scallions (green onions), thinly sliced
1/2 tsp. black pepper

Directions:
Place potatoes in a large pot and add enough water to cover them.  Add salt and bring to a boil over high heat.

Cook potatoes 10-15 minutes, or until fork-tender; drain well and allow to cool slightly.

In a large bowl, combine remaining ingredients; mix well.  Add potatoes and mix until well combined.

Serve warm, or cover and chill until ready to use.

http://www.mrfood.com/Deli-Salad/No-Bake-Baked-Potato-Salad-1801

Strawberry and Cream Rollups

(Courtesy of Mr Food)

Ingredients:
1/4 c. strawberry preserves (not jam or jelly)
2 oz. cream cheese, softened
1 (8 oz.) pkg. refrigerated crescent rolls
1 tsp. confectioners' sugar

Directions:
Preheat oven to 375 degrees.

In a small bowl, combine strawberry preserves and cream cheese; mix well.

Unroll crescent rolls and separate into 8 triangles.  Spread strawberry mixture evenly over each triangle.  Roll each triangle from the wide end to the point and place seam side down on an ungreased baking sheet; curve into crescents (if you want).

Bake 12-15 minutes, or until golden.  Allow to cool slightly then sprinkle with confectioners' sugar and serve warm.

http://www.mrfood.com/Misc-Breakfast-Recipes/Strawberry-and-Cream-Roll-Ups-6025

Cincinnati Chili

(Courtesy of Mr Food)

Ingredients:
1 lb. lean ground beef
1 small onion, chopped
1 Tbsp. unsweetned cocoa
2 tsp. chili powder
1/2 tsp. ground red pepper
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/4 c. water
1 Tbsp. sugar
1/2 tsp. salt

Directions:
In a large saucepan or soup pot, brown beef with onion over medium heat 6-8 minutes, or until no pink remains in meat.

Drain off any excess liquid then return saucepan to stove and add remaining ingredients; mix well.

Bring to a boil then reduce heat to low and simmer for 30 minutes, stirring occasionally.

http://www.mrfood.com/Chili/Cincinnati-Chili-at-Mr-Food

Sunny Mimosas

(Courtesy of Mr Food)

Ingredients:
2 qts. orange juice, chilled
1 (750 ml) bottle champagne or sparkling wine, chilled
1 orange, thinly sliced or strawberries

Directions:
In a large pitcher, combine orange juice and champagne.  Immediately pour into champagne or wine glasses.

Garnish each serving with an orange slice or a strawberry.

Note~ For a nonalcoholic version of this, mix the orange juice with ginger ale or sparkling cider instead of champagne.

http://www.mrfood.com/Cold-Beverages/Sunny-Mimosas

Greek Pasta Salad

(Courtesy of Better Homes and Gardens)

Ingredients:
12 oz. dried mostaccioli or penne (about 4 c. uncooked)
2 c. cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 c. pitted kalamata olives, halved
1/2 c. olive oil
1/2 c. lemon juice
2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
1 Tbsp. anchovy paste, optional
4-6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 c. crumbled feta cheese (4 oz.)
Fresh oregano leaves

Directions:
Cook pasta according to package directions.  Drain in a colander.  Rinse with cold water; drain again.

In a large bowl, toss together the cooked pasta, tomatoes, cucumber, green onions and olives.

In a screw-top jar, combine the olive oil, lemon juice, basil, 2 Tbsp. oregano, anchovy paste (if using), garlic, salt and pepper.  Cover and shake well.  Drizzle over pasta mixture; toss to coat.

Cover and chill in frefrigerator for at least 2 hours or up to 24 hours.  To serve, add feta cheese; toss.  Sprinkle with fresh oregano leaves.

Dutch Noodles

(Courtesy of Mr Food)

Ingredients:
1 (8 oz.) pkg. medium egg noodles
1/4 c. (1/2 stick) butter
2 tsp. caraway seeds
2 Tbsp. fresh lemon juice
2 tsp. fresh parsley
1 tsp. salt
1/4 tsp. black pepper

Directions:
Cook noodles according to package directions.  Drain and place in a large serving bowl; keep warm.

Meanwhile, in a medium saucepan, melt butter over medium heat.  Add caraway seeds and saute for 3 minutes.  Stir in lemon juice, parsley, salt and pepper.

Pour sauce over cooked noodles, and serve immediately.

http://www.mrfood.com/Pastas/Dutch-Noodles

Pork Ragout

(Courtesy of Cooking Light)

Ingredients:
1 lb. boned pork loin
1 (4 oz.) link hot turkey Italian sausage
1 c. chopped onion
1 Tbsp. chopped fresh or 1 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. fat-free, less-sodium chicken broth
3/4 c. Zinfandel or other dry red wine
1 (28 oz.) can Italian-style whole tomatoes, undrained and chopped
4 c. hot cooked penne (about 8 oz. uncooked tube-shaped pasta)
1/4 c. (1 oz.) grated fresh Romano cheese


Directions:
Trim fat from pork; cut pork into 1/4 inch cubes.


Remove casing from sausage.  Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble.  Remove sausage from pan with a slotted spoon.  Add onion to pan; saute for 4 minutes or until lightly browned.  Add pork and saute for 5 minutes.  Add sausage, rosemary, salt and pepper.  Stir in broth and wine, scraping pan to loosen browned bits.  Bring to a boil; cook for 5 minutes.  Add tomatoes, and bring to a boil.  Reduce heat and simmer for 30 minutes.  Serve over pasta, and sprinkle with cheese.  Garnish with rosemary sprigs, if desired.

Jalapeno Popper Mega Burger

(Courtesy of Taste of Home)

Ingredients:
1 medium ripe avocado, peeled and cubed
1 medium tomato, finely chopped
1 small onion, finely chopped
1 can (4 oz.) diced jalapeno pepper, drained, divided
1 Tbsp. lime juice
1 garlic clove, minced
2 lb. ground beef
4 oz. reduced-fat cream cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1 Tbsp. steak seasoning
4 kaiser rolls, split
4 Bibb lettuce leaves

Directions:
In a small bowl, combine the avocado, tomato, onion, 1/4 c. jalapenos, lime juice and garlic; set aside.

Shape beef into 8 patties.  In another bowl, combient he cheeses and remaining jalapenos.  Spoon onto the center of 4 patties.  Top with the remaining patties and press edges firmly to seal; sprinkle burgers with steak seasoning.

Grill burgers, covered, over medium heat for 6-7 minutes on each side or until a meat thermometer reads 160 degrees.  Serve on rolls with lettuce leaves and avocado mixture.

Campfire Potatoes

(Courtesy of Taste of Home)

Ingredients:
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 Tbsp. butter
1/3 c. shredded cheddar cheese
2 Tbsp. minced fresh parsley
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
1/3 c. chicken broth

Directions:
Place the potatoes and onion on a large piece of heavy-duty foil (about 20x20 inches); dot with butter.  Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.

Fold foil up around potatoes and add broth.  Seal the edges of foil well.  Grill, uncovered, over medium heat for 35-40 minutes or until potatoes are tender.

Greek Grilled Chicken Pitas

(Courtesy of Taste of Home)

Ingredients:
1/2 c. balsamic vinaigrette
1 lb. boneless skinless chicken breast halves
CUCUMBER SAUCE:
1 c. plain Greek yogurt
1/2 c. finely chopped cucumber
1/4 c. finely chopped red onion
1 Tbsp. minced fresh parsley
1 Tbsp. lime juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
PITAS:
8 pita pockets
1/2 c. sliced cucumber
1/2 c. grape tomatoes, chopped
1/2 c. sliced red onion
1/2 c. crumbled feta cheese

Directions:
Pour vinaigrette into a large resealable plastic bag.  Add the chicken; seal bag and turn to coat.  Refrigerate for at least 4 hours or overnight.  In a small bowl, combine the sauce ingredients; chill until serving.

Drain and discard marinade.  If grilling the chicke, moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.  Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-7 minutes on each side or until a meat thermometer reads 170 degrees.

Cut chicken into strips.  Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with the sauce. 

Beer-Battered Fish Tacos with Tomato Avocado Salsa

(Courtesy of Eating Well)

Ingredients:
Tomato and Avocado Salsa (see recipe below)
3 Tbsp. all-purpose flour
1/8 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. cayenne pepper, or to taste
1/3 c. beer
8 oz. tilapia fillet, cut crosswise into 1 inch wide strips
2 tsp. canola oil
4 corn tortillas

Directions:
Combine flour, cumin, salt and cayenne in a medium bowl.  Whisk in beer to create a batter.

Coat tilapia pieces in the batter.  Heat oil in a large nonstick skillet over medium-high heat.  Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2-4 minutes per side.  Serve the fish with tortillas and salsa

TOMATO AND AVOCADO SALSA:
1 large tomato, diced
1/4 c. diced red onion
1/2 jalapeno, minced
2-3 Tbsp. lime juice
1/4 tsp. kosher salt
1/8 tsp. freshly ground pepper
1/2 avocado, diced
1/4 c. chopped fresh cilantro
Pinch of cayenne, if desired

Directions:
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl.  Stir in avocado and cilantro.  Add cayenne, if using.

Fruit-Filled Cupcakes

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) strawberry cake mix
2 c. (16 oz.) sour cream
2 eggs
1/3 c. strawberry preserves
1 can (16 oz.) vanilla frosting, divided
Red food coloring, optional
Red nonpareils and pink jimmies, optional

Directions:
In a large bowl, combine the cake mix, sour cream and eggs.  Beat on low speed for 30 seconds; beat on medium speed for 2 minutes.

Place 27 paper or foil liners in heart shape or standard muffing tins.  If using standard tins, tuck a 1/2 inch foil ball or marble between liner and the cup to form a heart shape.  Fill cups half full with batter.  Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 tsp. preserves.  Top with remaining batter.

Bake at 350 degrees for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely. 

If desired, place a third of the frosting in a small bowl; tint pink with the red food coloring.  Frost cupcakes with white frosting; if desired, pipe the edges with pink frosting.  Decorate with nonpareils and jimmies if desired.

Tortilla Chip Crusted Chicken

(Courtesy of Mr Food)

Ingredients:
1 lb. chicken breast tenders
1/2 tsp. salt
1/4 tsp. black pepper
1/3 c. all-purpose flour
1/2 tsp. dried oregano
1/2 tsp. chili powder
1/4 tsp. ground cumin
2 large eggs
2 cloves garlic, pressed
2 c. crushed tortilla chips
Cooking spray

Directions:
Preheat oven to 425 degrees.  Sprinkle chicken with salt and pepper.

Stir together 1/3 c. flour and the next 3 ingredients in a small bowl.

Whisk eggs just until foamy in another small bowl, and stir in pressed garlic.

Place a lightly greased wire rack in a 10x15 inch rimmed baking sheet.  Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips.  Lightly coat chicken on each side with cooking spray; arrange chicken on a wire rack.  Bake 18-20 minutes or until golden and done, turning once after 12 minutes.

http://www.mrfood.com/Chicken/Tortilla-Chip-Crusted-Chicken-5688

French Toast Rollups

(Courtesy of Mr Food)

Ingredients:
1 (8 oz.) pkg. cream cheese, softened
1 egg yolk
1 c. sugar, divided
24 slices white sandwich bread, crusts removed
1 Tbsp. ground cinnamon
3 Tbsp. butter, melted

Directions:
In a medium bowl, beat cream cheese, egg yolk and 1/4 c. sugar until smooth; set aside.

Roll out each bread slice with a rolling pin.  Spread cream cheese mixture over bread, distributing evenly.  Roll up each slice jelly-roll style and place seam-side down over a baking sheet.

In a shallow dish, combine remaining 3/4 c. sugar and the cinnamon.  Brush butter over rollups, then roll them in the cinnamon sugar mixture, until completely coated.  Repeat with remaining rollups, placing them on the baking sheet after coating.

Cover and freeze for at least 2 hours.

Just before serving, preheat oven to 400 degrees.  Bake rollups for 10-12 minutes, or until golden.

Note~ Rollups will keep in the freezer for up to 2 months prior to baking.

http://www.mrfood.com/Pancake-and-Waffle-Recipes/French-Toast-Rollups-from-Mr-Food