Honey-Beer Braised Ribs

(Courtesy of Taste of Home)

Ingredients:
1/2 c. packed brown sugar
1 tsp. pepper
3/4 tsp. salt
6 lbs. pork baby back ribs
1/4 c. honey
1 bottle (12 oz.) dark beer or beef broth
1/4 c. cider vinegar
1 bottle (18 oz.) barbecue sauce

Directions:
Combine the brown sugar, pepper and salt; rub over ribs.  Place ribs bone side down on a rack in a large shallow roasting pan.  Drizzle with honey.  Combine beer and vinegar; pour around ribs.  Spoon some of the beer mixture over ribs.

Cover tightly with foil and bake at 325 degrees for 1 hour.  Reduce heat to 250 degrees; bake 2 hours longer or until tender.

Preheat a grill to medium heat.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Drain ribs.  Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce.  Serve with remaining barbecue sauce.

S'More Muffins

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. butter, softened
1/4 c. packed brown sugar
4 tsp. sugar
1 egg
1/3 c. sour cream
3 Tbsp. 2% milk
2/3 c. all-purpose flour
1/2 c. graham cracker crumbs
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. baking soda
1/3 c. milk chocolate chips
6 Tbsp. marshmallow creme

Directions:
In a small bowl, cream butter and sugars until light and fluffy.  Beat in the egg, then the sour cream and milk.  Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; beat into creamed mixture until moistened.  Fold in chocolate chips.

Coat 6 muffin cups with cooking spray; fill one-fourth full with batter.  Spoon 1 Tbsp. marshmallow creme into each muffin cup.  Top with remaining batter.

Bake at 400 degrees for 14-16 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.

Strawberry Mallow Pops

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/4 c. honey
2 pkgs. (10 oz. each) frozen sweetened sliced strawberries, thawed
3 c. miniature marshmallows
1 c. heavy whipping cream, whipped
24 popsicle molds or disposable plastic cups (3 oz. each) and popsicle sticks

Directions:
In a small bowl, beat cream cheese and honey until smooth.  Add strawberries with juice; beat until blended. Fold in marshmallows and whipped cream.

Pour 1/4 cupfuls into 24 plastic molds or 3 oz. cups; top with holders or insert popsicle sticks into cups.  Freeze until firm.

Sunrise Sipper

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. grenadine syrup
1 1/2 oz. vodka
1/2 c. orange juice

Directions:
Fill a tall glass with ice.  Add grenadine and vodka.  Top with orange juice.

Note~ For a non-alcoholic version, add 1/3 c. tonic water instead of the vodka.

Orange Sugar Fried Donut Holes

(Courtesy of Sunny Anderson)

Ingredients:
1 orange, zested
2 c. sugar
1/4 tsp. ground cinnamon
1 container (8 large) store-bought buttermilk biscuit dough
Vegetable oil, for frying

Directions:
Place zest, sugar and cinnamon in a plastic bag and shake to combine.

Place oil in a deep pan until it comes about halfway up the side of the pan.  Heat oil to 350 degrees.

Slice biscuit dough in quarters and roll into balls to form 24 donut holes.  Working in batches, place donut holes in hot oil and fry until golden, about 6-8 minutes.  Transfer the hot donuts to the paper bag and shake to coat with orange sugar.  Serve immediately.  

Oatmeal Bars

(Courtesy of Family Circle)

Ingredients:
1 c. all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 c. light brown sugar
3/4 c. (1 1/2 sticks) unsalted butter, softened
1 tsp. vanilla extract
1/4 c. milk
2 c. quick oats
1 1/4 c. semisweet chocolate chips

Directions:
Heat oven to 375 degrees.  Coat a 8x8 baking pan with nonstick cooking spray; set aside.

In a small bowl, whisk flour, baking powder and salt together.  In a large bowl, beat sugar and butter on medium-high speed until fluffy.  Beat in vanilla.  Reduce speed to low and beat in milk, then flour mixture.  Stir in oats and 1 c. chocolate chips.

Spread batter into prepared baking pan.  Bake at 375 degrees for 35 minutes or until wooden pick inserted in the center comes out clean.  Cool completely on a wire rack.  Microwave remaining 1/4 c. chocolate chips for 30 seconds; stir until smooth and drizzle over bars.  Cut into squares.

X On The Peach

(Courtesy of drinkoftheweek.com)

Ingredients:
2 oz. X Rated Fusion
1 oz. peach schnapps
Splash pineapple juice

Directions:
Combine all ingredients and shake with ice.  Strain into a chilled glass.

Note~ My cousin had a version of this at Monks in the Dells.  It was really good!

Brown Sugar Oatmeal Pancakes

(Courtesy of Taste of Home)

Ingredients:
1/2 c. plus 2 Tbsp. quick-cooking oats
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. packed brown sugar
1 egg
2 Tbsp. vegetable oil
1 c. buttermilk

Directions:
In a small bowl, combine the oats, flours, baking soda, salt and sugar.  In a small bowl, beat the egg, oil and buttermilk.  Stir into dry ingredients just until moistened.

Pour batter by 1/3 cupful onto a greased hot griddle.  Turn when bubbles form on top; cook until the second side is golden brown.

PB&J Ice Cream Pie

(Courtesy of Mr Food)

Ingredients:
1 pkg. (16.9 oz.) peanut butter sandwich cookies
5 Tbsp. butter, melted
2/3 c. strawberry topping, divided
1 quart vanilla ice cream, softened
1/3 c. chopped peanuts

Directions:
Place the cookies in a food processor and finely crush.  Place in a medium bowl and add the butter; mix well.

Press half the crumb mixture over the bottom of a 9 inch pie plate to form a crust.  Freeze until firm.

Spoon half the strawberry topping on crust and spread with softened ice cream.  Spoon the remaining strawberry topping over ice cream and sprinkle with remaining crumb mixture, pressing down lightly.  Top with the chopped peanuts.

Cover and freeze for at least 4 hours or until firm.  Just before serving, remove from the freezer and soften for 10 minutes before slicing.

http://www.mrfood.com/Pie/PB-and-J-Ice-Cream-Pie

Ice Cream Cone Pie

(Courtesy of Mr Food)

Ingredients:
12 sugar cones
1 c. coarsely chopped toasted pecans
1/2 c. chocolate chips
5 Tbsp. butter
1/2 gallon any flavor ice cream, softened

Directions:
Put the sugar cones in a plastic bag or between sheets of waxed paper and crush into small pieces with a rolling pin (do not chop in a food processor).  Mix crushed cones and pecans in a medium bowl; set aside.

Put the chocolate chips and butter in a small heavy saucepan and melt over low heat, stirring occasionally.  Pour over the cone mixture, mixing well.  Press half of the mixture evenly over the bottom and up the sides of an ungreased 9 inch pie plate.  Spread ice cream over mixture.  Sprinkle remaining mixture over top of pie, and press down with the back of a spoon.  

Cover and freeze for several hours or until firm.  Pie may be kept frozen for up to 1 month.

http://www.mrfood.com/Pie/Ice-Cream-Cone-Pie-3721

Chocolate Zucchini Cupcakes

(Courtesy of Taste of Home)

Ingredients:
1 1/4 c. butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
3/4 c. baking cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. plain yogurt
1 c. grated zucchini
1 c. grated carrots
1 can (16 oz.) chocolate frosting

Directions:
In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.  Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition.  Fold in zucchini and carrots.

Fill paper-lined muffin cups two-thirds full.  Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.  Frost cupcakes.

Taco Potato Salad

(Courtesy of Mr Food)

Ingredients:
3 lb. white potatoes
2 c. mayonnaise
1 pkg. (1.25 oz.) taco seasoning mix
1 c. shredded Cheddar cheese
1/2 c. sliced scallions (green onions)
1 can (2.25 oz.) sliced black olives, drained
1 c. coarsely crushed ranch-flavored tortilla chips

Directions:
Place potatoes in a large pot with enough water to cover them.  Bring to a boil over high heat and cook 20-25 minutes, or until fork tender.  Drain and let cool.

In a medium bowl, combine mayonnaise and taco seasoning; mix well.

Cut cooled potatoes in chunks and place in a large bowl.  Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined.  Cover and refrigerate until ready to serve.

http://www.mrfood.com/Deli-Salad/Taco-Potato-Salad

Slow Cooked Meat Loaf and Potatoes

(Courtesy of Mr Food)

Ingredients:
2 medium-sized potatoes, peeled and cut into 1 inch cubes
2 lb. lean ground beef
1/2 lb. hot Italian turkey sausage, casings removed
1 large onion, finely chopped
1 1/2 c. ketchup, divided
3/4 c. crushed butter-flavored crackers
2 eggs
2 tsp. salt
1/3 c. packed light brown sugar
1/2 tsp. prepared yellow mustard

Directions:
Place potatoes in the bottom of a 3 1/2 qt. or large slow cooker.

In a large bowl, combine beef, sausage, onion, 3/4 c. ketchup, cracker crumbs, eggs and salt; mix well.  Place over potatoes and pat down to form a loaf.

In the same bowl, combine brown sugar, mustard and the remaining 3/4 c. ketchup; mix well.  Spread over the top of the loaf, cover, and cook on the low setting for 6-10 hours.  Drain off excess liquid and serve.

http://www.mrfood.com/Slow-Cooker-Recipes/Slow-Cooked-Meat-Loaf-and-Potatoes-1144

Pigs in Ponchos

(Courtesy of Rachel Ray)

Ingredients:
8 good-quality hot dogs
1 can (16 oz.) vegetarian spicy refried beans
1 large poblano chile pepper
16 flour tortillas (8 inch), heated to soften slightly
1 1/2 c. salsa verde
Yellow mustard, jalapeno mustard or honey mustard
2 1/2 c. shredded monterey jack cheese
Cooking spray

Directions:
Preheat outdoor or indoor grill or a grill pan to medium-high heat.  Parboil the hot dogs for a few minutes to heat through.  In a medium saucepan, heat the beans over medium heat (or cover and heat in the microwave on high for 3 minutes), adding a little water to thin slightly.

Meanwhile, grill the poblano (or cook over and open flame on the stovetop or until the broiler) until evenly charred.  Transfer to a bowl, cover and let cool, then peel and slice.

Make the ponchos: top each of 4 tortillas with a thin layer or salsa verde, a swirl of mustard, a few slices of poblano and lots of cheese, then cover each with another tortilla.  Spread the top tortilla with some beans and set a hot dog at one end.  Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients.  Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortilla.

Berry Breakfast Smoothie

(Courtesy of Taste of Home)

Ingredients:
2 c. cranberry juice
2 containers (6 oz. each) raspberry yogurt
1 c. frozen unsweetened raspberries
1 c. frozen unsweetened blueberries
8 ice cubes

Directions:
In a blender, combine all ingredients; cover and process for 30-45 seconds or until blended.  Pour into chilled glasses; serve immediately. 

Note~ This makes 5 servings. 

Chocolate Marshmallow Squares

(Courtesy of Mr Food)

Ingredients:
1 pkg. (12 oz.) semisweet chocolate chips (2 cups)
1 c. butterscotch chips
1/2 c. peanut butter
1 pkg. (10 1/2 oz.) miniature marshmallows
1 c. salted peanuts

Directions:
Combine the first 3 ingredients in a 3 quart microwave-safe glass bowl.  Microwave at medium power for 3 1/2-4 1/2 minutes or until chips soften, stirring after 2 minutes.  Stir until mixture is smooth.

Stir in marshmallows and peanuts.  Spread mixture into a lightly greased 9x13 baking dish.  Refrigerate until firm.  Cut into 2 inch squares.  Store in the refrigerator.

http://www.mrfood.com/Bar-Cookies/Scotchie-Rockies

Peanut Butter Brownie Bars

(Courtesy of Taste of Home)

Ingredients:
1 pkg. fudge brownie mix (9x13 pan size)
12 peanut butter cups, chopped
1/2 c. salted peanuts, chopped
2 c. (12 oz.) semisweet chocolate chips
1 1/4 c. creamy peanut butter
1 Tbsp. butter
1 1/2 c. crisp rice cereal
1 tsp. vanilla extract
1/8 tsp. salt

Directions:
Prepare brownie batter according to package directions.  Spread into a greased 9x13 baking pan.  Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.

Sprinkle with peanut butter cups and peanuts.  Bake 4-6 minutes longer or until chocolate is melted.  Cool on a wire rack.

Meanwhile, in a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth.  Stir in the cereal, vanilla and salt.  Carefully spread over the brownies.  Cover and refrigerate for at least 2 hours before cutting.

Lemon and Lime Strawberry Ice

(Courtesy of Taste of Home)

Ingredients:
1 c. sugar
3/4 c. water
1 Tbsp. shredded orange peel
2 tsp. shredded lemon peel
1 1/2 tsp. shredded lime peel
1/3 c. orange juice
3 Tbsp. lemon juice
2 Tbsp. lime juice
4 c. sliced fresh strawberries

Directions:
In a small saucepan, combine the first 5 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.  Strain; discard peels.  Add juices to the syrup; cool slightly.

Place half of the juice mixture and strawberries in a blender; cover and pulse until nearly smooth.  Transfer to a 2 quart freezer container.  Repeat with remaining juice mixture and berries.

Cover and freeze for 12 hours or overnight, stirring several times.  Ice may be frozen for up to 3 months.  Just before serving, break apart with a large spoon.

Streusel-Topped Plum Muffins

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. almond extract
1/2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. heavy whipping cream
1 1/2 c. chopped fresh plums
TOPPING:
3 Tbsp. brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1 Tbsp. cold butter
1/3 c. chopped walnuts
1 Tbsp. coarse sugar

Directions:
In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in extracts.  Combine the flour, baking powder and salt; add to creamed mixture alternately with cream.  Fold in plums.  Fill greased or paper-lined muffin cups three-fourths full.

For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly.  Stir in walnuts.  Sprinkle over batter; sprinkle with coarse sugar.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.

Pineapple-Raspberry Parfaits

(Courtesy of Eating Well)

Ingredients:
2 containers (8 oz. each) nonfat peach yogurt (2 cups)
1/2 pint fresh raspberries (about 1 1/4 c.)
1 1/2 c. fresh, frozen or canned pineapple chunks

Directions:
Divide and layer yogurt, raspberries and pineapple into 4 glasses.  Serve.

Note~ Each glass is only 109 calories, has 0 g. fat, 2 mg. cholesterol, 23 g. carbohydrates, 5 g. protein, 3 g. fiber, 58 mg. sodium, 113 mg. potassium.

Amaretto Apple Streusel Cupcakes

(Courtesy of Cooking Light)

Ingredients:
Cooking spray
6 3/4 oz. all-purpose flour (about 1 1/2 c.)
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
3/4 c. granulated sugar
1/4 c. (2 oz.) less-fat cream cheese, softened
1/4 c. butter, softened
2 Tbsp. amaretto
1 tsp. vanilla extract
1 large egg
1/2 c. reduced-fat sour cream
1/4 c. 2% reduced-fat milk
3/4 c. finely chopped Gala apple
1 Tbsp. all-purpose flour
STREUSEL:
2 Tbsp. all-purpose flour
2 Tbsp. brown sugar
1/4 tsp. ground cinnamon
2 Tbsp. butter, chilled
2 Tbsp. sliced almonds
GLAZE:
1 c. powdered sugar
4 tsp. 2% reduced-fat milk

Directions:
Preheat oven to 350 degrees.

Place muffin cup liners in 12 muffin cups; coat with cooking spray.

Weigh or lightly spoon a 6.75 ounces flour into dry measuring cups; level with a knife.  Combine 6.75 oz. flour, baking powder, salt and baking soda in a small bowl, stirring with a whisk.  Combine granulated sugar, cream cheese, and 1/4 c. butter in a large bowl; beat with a mixer at high speed until well blended.  Add amaretto, vanilla and egg to sugar mixture; beat with a mixer at medium speed until well blended.  Combine sour cream and 1/4 c. milk in a small bowl; stir with a whisk until well blended.  Combine apple and 1 Tbsp. flour in a small bowl; toss well.

Add the flour mixture and sour cream mixture alternately to sugar mixture, beginning and ended with flour mixture.  Beat just until blended.  Fold in apple mixture.  Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 Tbsp. flour, brown sugar and ground cinnamon in a small bowl.  Cut in 2 Tbsp. butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds.  Sprinkle streusel evenly over cupcakes.  Bake at 350 degrees for 27 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

To prepare glaze, combine powdered sugar and 4 tsp. milk in a small bowl, stirring with a whisk.  Drizzle glaze over cupcakes.

Note~ Can replace amaretto with 1/2 tsp. almond extract.

Fresh Fruit Yogurt Pops

(Courtesy of Vegetarian Times)

 

Ingredients:

2 c. low-fat vanilla yogurt

1 tsp. vanilla extract

1 Tbsp. fresh lemon juice

1/4 c. corn syrup

2 c. fresh summer fruit, such as raspberries, pitted cherries etc.

 

Directions:

Place yogurt, vanilla, lemon juice, corn syrup and 1 c. fruit in a blender or food processor, and puree until smooth.  Add remaining fruit and pulse 3-4 times, or until fruid is broken down into small pieces.

 

Pour mixture into 8 frozen-pop molds (1/2 c. each).  Insert sticks/wooden sticks.  Freeze at least 4 hours.

S'Mores Pudding Dessert

(Courtesy of Kraft)

 

Ingredients:

4 c. miniature marshamallows

1 1/4 c. milk, divided

10 1/2 honey grahams, divided

1 tub (8 oz.) whipped topping, thawed, divided

3 squares Baker's semi-sweet chocolate, divided

1 pkg. (8 oz.) cream cheese, softened

1 pkg. (3.9 oz.) chocolate instant pudding

1/2 c. fresh raspberries

 

Directions:

Microwave marshmallows and 1/4 c. milk in a large microwaveable bowl on high for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minutes.  Stir until mixture is well blended.  Refrigerate 10 minutes or until completely cooled.  Meanwhile, line 9 inch square pan with plastic wrap, with ends of wrap extending over sides.  Arrange half the grahams on bottom of prepared pan, breaking as necessary to fit.

 

Add 1 c. whipped topping to marshamllow mixture; whisk until well blended.  Spread over grahams in pan.  Refrigerate until ready to use.

 

Melt 2 chocolate squares as directed on package.  Beat cream cheese in large bowl with mixer until creamy.  Gradually beat in remaining milk.  Add dry pudding mix; beat 2 mintues.  Whisk in melted chocolate and 1 c. of remaining whipped topping; pour into pan.  Top with remaining grahams.  Refrigerate 3 hours or until firm.  Meanwhile, shave remaining chocolate squares into curls. 

 

Invert dessert onto plate; remove plastic wrap and pan.  Top dessert with remaining whipped topping, berries and chocolate curls.

Frozen Mojito Cake-Tails

(Courtesy of Rachel Ray)

Ingredients:
2 sticks (8 oz.) butter
3 c. salted pretzels, finely crushed
1 c. plus 6 Tbsp. sugar
2 pkgs. (8 oz. each) cream cheese, softened
Grated peel of 3 limes, plus 1/2 c. lime juice
2 Tbsp. white rum
3 Tbsp. finely chopped fresh mint, plus sprigs for garnish
2 c. heavy cream

Directions:
In a medium skillet, melt the butter over medium-low heat.  Stir in the pretzels and 2 Tbsp. sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly.  Press about 2 Tbsp. into the bottom of each cup of a 12 cup muffin pan.  Freeze about 30 minutes.

Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2-3 minutes.  Mix in the remaining 1 1/4 c. sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.

In a separate bowl, beat the heavy cream until stiff peaks form.  Fold into the cream cheese mixture.

Divide the cream cheese mixture evenly among the muffin cups; smooth the tops.  Cover with plastic wrap and freeze for at least 8 hours or overnight.

To serve, run a wet knife around each cake, then invert the pan onto a clean work surface.  Set each cake upright and top with a mint sprig.

Gluten-Free Angel Food Cake

(Courtesy of Taste of Home)

 

Ingredients:

1 1/2 c. egg whites (about 10)

3/4 c. plus 1/2 c. sugar, divided

1/4 c. cornstarch

1/4 c. white rice flour

1/4 c. tapioca flour

1/4 c. potato starch

1 1/2 tsp. cream of tartar

3/4 tsp. salt

3/4 tsp. vanilla extract

Assorted fresh fruit, optional

 

Directions:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.  In another large bowl sift 3/4 c. sugar, cornstarch, flours, potato starch together twice; set aside.

 

Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form.  Gradually add remaining sugar, about 2 Tbsp. at a time, beating on high until stiff peaks form.  Gradually fold in flour mixture, about 1/2 c. at a time.

 

Gently spoon into an ungreased 10 inch tube pan.  Cut through the batter with a knife to remove air pockets.  Bake on the lowest oven rack at 350 degrees for 45-50 minutes or until lightly browned and entire top appears dry.  Immediately invert pan' cool completely, about 1 hour.

 

Run a knife around the side and center of the tube.  Remove cake to a serving plate.  Top with fresh fruit if desired. 

Chicken Jambalaya

(Courtesy of Fitness)

 

Ingredients:

8 oz. skinless, boneless chicken breast halves

16 oz. pkg. frozen bell peppers and onions

8 oz. smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices

2 c. water

14.5 oz. diced tomatoes with jalapeno peppers, undrained

8 oz. pkg. jambalaya rice mix

 

Directions:

Cut chicken into 1/2 inch strips.  Place frozen vegetables into a 3 1/2-4 qt slow cooker and top with chicken strips and turkey sausage.  Add water, undrained tomatoes, and seasoning packet from rice.  Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/2-3 hours.  Stir in rice.  Cover and cook about 45 minutes more on the high-heat setting, or until most of the liquid is absorbed and the rice is tender.

Caramel Crunch Cake

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (18 1/4 oz.) devil's food cake mix
1 1/3 c. water
5 egg whites
1 can (14 oz.) fat-free sweetened condensed milk
1/2 c. fat-free caramel ice cream topping
5 fun-size Butterfinger candy bars, crushed
1 carton (8 oz.) frozen fat-free whipped topping, thawed

Directions:
In a large bowl, combine the cake mix,w ater and egg whites; beat on low speed for 30 seconds.  Beat on medium speed for 2 minutes.  Pour into a 9x13 baking pan coated with cooking spray.

Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.  Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars.  Spread with whipped topping; sprinkle with the remaining candy bars.  Refrigerate until serving.

Frozen S'More Pops

(Courtesy of Kraft)

Ingredients:
4 oz. Baker's semisweet chocolate, melted
2/3 c. canned sweetened condensed milk
1 pkg. (8 oz.) cream cheese, softened
1 1/4 c. cold 2% milk
1 pkg. (3.9 oz.) chocolate instant pudding
1 1/2 c. thawed whipped topping
1 c. miniature marshmallows
9 graham crackers, broken in half (18 squares)

Directions:
Mix melted chocolate and condesned milk; set aside.  Beat cream cheese in a large bowl with mixer until creamy.  Gradually beat in 2% milk.  Add dry pudding mix; beat 2 minutes.  Stir in whipped topping and marshmallows.

Spread bottoms of graham squares with chocolate mixture.  Place 9 squares, chocolate-sides up, in a 9 inch pan.  Cover with pudding mixture and remaining graham squares, chocolate sides down.  Freeze 4 hours.

Remove dessert from freezer 5 minutes before serving.  Let stand at room temperature to soften slightly.  Using serrated knife to cut dessert into 18 bars, following lines in top crackers.  Insert wooden pop sticks into end of each frozen bar just before serving.

Sugar and Spice Pork Ribs

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1/3 c. sugar

2 Tbsp. paprika

1 Tbsp. seasoned salt

1 Tbsp. hickory-flavored salt

2 tsp. garlic powder

2 tsp. ground black pepper

4 lbs. pork loin back ribs

4 c. hickory wood chips

1 c. bottled barbecue sauce

 

Directions:

For rub, in a small bowl combine sugar, paprika, seasoned salt, hickory-flavored salt, garlic powder and pepper.  Remove 1/4 c. of the rub (store remaining rub in a tightly covered container).

 

Pul membrane off of the back of the ribs; trim fat from ribs.  Sprinkle with 1/4 c. rub evenly over both sides of ribs; rub in with your fingers.  Wrap ribs tightly in plastic wrap; refrigerate for 8-24 horus.

 

At least 1 hour before grilling, soak wood chips in enough water to cover.  Drain before using.

 

Prepare grill and wood chips for indirect grilling.  Test for medium heat above the drip pan.  Place ribs, bone sides down, on the grill rack over the drip pan (or place the ribs in a rib rack; place on grill rack over the drip pan).  Cover and grill for 1 1/4 to 1 1/2 hours or until ribs are tender; brush once with barbecue sauce during the last 15 minutes of grilling.  Add additional coals and wood chips as needed to maintain temperature and smoke.

 

In a small saucepan heat remaining barbecue sauce until bubbly; pass with ribs.

Red Carpet Chicken Cordon Bleu

(Courtesy of Mr Food)

Ingredients:
1 egg
1/2 c. Italian-flavored bread crumbs
4 boneless skinless chicken breast halves (1-1 1/4 lbs. total), pounded to 1/4 inch thickness
1/4 tsp. salt
1/8 tsp. black pepper
4 square slices (4 oz.) Swiss cheese
4 slices (1/4 lb.) deli ham
Nonstick cooking spray

Directions:
Preheat the oven to 325 degrees.  Coat a 7x11 baking dish with nonstick cooking spray.

Beat the egg in a shallow dish.  Place the bread crumbs in another shallow dish. 

Season the chicken with salt and pepper.  Place 1 cheese slice and 1 ham slice on top of each chicken breast.  Roll up and secure each breast with a toothpick; dip in the beaten egg then in the bread crumbs, coating completely.  Place the chicken roll-ups in the baking dish then coat lightly with nonstick cooking spray.

Bake for 30-35 minutes, or until no pink remains in the chicken and the coating is golden.  Remove the toothpicks before serving.

http://www.mrfood.com/Chicken/Red-Carpet-Chicken-Cordon-Bleu

Salsa Roll Ups

(Courtesy of Kraft)

Ingredients:
4 oz. (1/2 of 8 oz. pkg.) neufchatel cheese, softened
3 Tbsp.  salsa
4 flour tortillas (6 inches)
1/2 c. finely shredded four cheese
1/4 tsp. chili powder

Directions:
Mix neufchatel and salsa; spread onto tortillas.  Top with remaining ingredients. 

Roll up tortillas tightly.  Cut each crosswise into 5 slices.

Chocolate Ribbon Bars

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (10-11 oz.) butterscotch chips
1 c. peanut butter
8 c. crisp rice cereal
2 c. (12 oz.) semisweet chocolate chips
1/4 c. butter, cubed
2 Tbsp. water
3/4 c. confectioners' sugar

Directions:
In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth.  Gradually stir in cereal until well coated.  Press half of the mixture into a greased 9x13 pan; set remaining mixture aside.

In another large microwave-safe bowl, melt semisweet chocolate chips and butter.  Stir in water until blended.  Gradually add the confectioners' sugar, stirring until smooth.

Spread over cereal layer.  Cover and refrigerate for 10 minutes or until chocolate layer is set.  Spread remaining cereal mixture over the top.  Chill before cutting.

Sausage Pancakes

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
2 c. buttermilk
2 Tbsp. vegetable oil
1 lb. bulk pork sausage, cooked and drained
1 1/2 c. pancake syrup

Directions:
In a large bowl, combine the flour, baking powder, salt and baking soda.  In another bowl, beat the eggs, buttermilk and oil.  Stir into dry ingredients just until moistened.  Fold in sausage.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top.  Cook until second side is golden brown.  Serve with syrup.

Twixy Shortbread Bars

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1 1/2 c. butter, softened

1/2 c. sugar

1 1/2 tsp. vanilla

3 c. all-purpose flour

1 can (13.4 oz.) dulce de leche

3/4 c. whipping cream

6 Tbsp. butter

3 Tbsp. light-colored corn syrup

12 oz. semi-sweet chocolate, chopped

3/4 tsp. vanilla

 

Directions:

In a large bowl, beat 1 1/2 c. butter with an electric mixer on medium to high speed for 30 seconds.  Add sugar and 1 1/2 tsp. vanilla; beat until combined, scraping sides of bowl occasionally.  Beat in as much of the flour as you can with the mixer; stir in any remaining flour by hand.  Cover and chill for 30-60 minutes or until dough is easy to handle.

 

Preaheat oven to 350 degrees.  Line a 9x13 baking pan with foil, extending foil over edges of pan.  Press dough evenly into bottom of prepared baking pan.  Bake for 20-25 minutes or until top is lightly browned.  Cool in pan on a wire rack.

 

Spread dulce de leche in an even layer atop cooled crust.  In a medium saucepan, heat whipping cream, 6 Tbsp. butter and corn syrup to boiling over medium heat, stirring to dissolve syrup.  Remove from heat.  Add chocolate and vanilla to saucepan.  Do not stir.  Let stand 5 minutes.  Stir until smooth.  Let stand 10 minutes at room temperature to cool slightly.  Slowly pour chocolate mixture over dulce de leche layer, spreading evenly.  Cover and chill 1-2 hours or until chocolate layer is set.

 

Layer bars between sheets of waxed paper in an airtight container; cover.  Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.  Use the foil to lift uncut bars out of pan.  Cut into bars. 

 

Buffalo Chicken Dip

(Courtesy of Kraft)

Ingredients:

1 pkg. (8 oz.) cream cheese, softened

1 pkg. (6 oz.) oven roasted chicken breast

1/2 c. hot pepper sauce for Buffalo wings

1/4 c. natural blue cheese crumbles

2 green onions, sliced

Directions:

Spread cream cheese onto bottom of microwaveable 9 inch pie plate.  Mix chicken and sauce; spoon over cream cheese.  Top with blue cheese and onions.

Microwave on high 2 minutes or until heated through.

Serve warm with celery sticks and crackers.

Peanut Butter Cocoa Krispies Smores Bars

(Courtesy of www.loveveggiesandyoga.com)

Ingredients:
5-6 full-size graham crackers
1 1/2 c. mini marshmallows
1 c. white chocolate chips
1 c. semi-sweet chocolate chips (or 8 squares Baker's semisweet chocolate), melted
1 c. peanut butter, melted
1 Tbsp. butter, melted
1/2 tsp. vanilla extract
1 1/2 c. Cocoa Rice Krispies cereal (or regular Rice Krispies)

Directions:
Preheat oven to 375 degrees.  Line a 8x8 or 9x9 baking pan with foil and cooking spray (do not skip this step or use wax/parchment paper).

Line the pan with 1 flat layer of graham crackers.  You will need to break/cut the graham crackers to fill in odd-shaped places.  Sprinkle the marshmallows over the graham cracker layer and bake 6-7 minutes or until the marshmallows have begun to puff up or are showing first signs of browning.  Remove from the oven and sprinkle white chocolate chips over the top and bake for 2 minutes more and remove from oven and allow pan to cool a bit.

Make peanut butter cocoa krispie layer by placing chocolate chips, peanut butter and butter in a microwave-safe bowl and heating for 45-60 seconds, then removing and stirring.  Microwave again for 30 more seconds, or until mixture has fully melted.  Stir until completely melted and smooth.  Add the vanilla extract and Cocoa Krispies and stir to coat.  Pour this mixture over the top of the melted marshamllow and white chocolate chip layer.

Place the pan in the freezer for 20 minutes or in the refrigerator for at least 1 hour to completely set up before slicing and serving.  Store bars in an airtight container on the countertop, or freezer for up to 3 months for longer-term storage, knowing that the crackers may not be as crunchy if frozen for long periods.

Note~  Can make vegan by using suitable crackers, cereal and marshmallows.  Also replacing the butter with margarine and using vegan white chocolate chips or omitting them.  To make gluten-free, use gluten-free cereal and graham crackers.  Be sure to read all labels if making this suitable for a dietary concern.

Light Cool N Easy Pie

(Courtesy of Kraft)

Ingredients:
2/3 c. boiling water
1 pkg. (0.3 oz.) cherry-flavored Jello sugar free gelatin
Ice cubes
1/2 c. cold water
1 tub (8 oz.) fat free whipped topping, thawed, divided
1 ready-to-use reduced-fat graham cracker crumb crust

Directions:
Add boiling water to gelatin mix in a large bowl; stir 2 minutes until completely dissolved.  Add enough ice to cold water to measure 1 cup.  Add to gelatin; stir until slightly thickened.  Remove any unmelted ice.  Add 2 cups whipped topping; stir until well-blended.  Refrigerate 30 minutes or until mixture is thick enough to mound.

Spoon into crust.  Refrigerate 4 hours or until firm.

Top with the remaining whipped topping just before serving.

Maple-Smoked Salmon

(Courtesy of Better Homes and Gardens)

Ingredients:
6-8 alder or apple wood chunks
1 fresh or frozen salmon fillet (with skin), about 1 inch thick (2 lbs.)
1/2 c. pure maple syrup
2 Tbsp. water
1 Tbsp. coarsely cracked mixed peppercorns
1/4 tsp. salt
2 Tbsp. pure maple syrup

Directions:
Thaw salmon, if frozen.  Rinse salmon and pat dry with paper towels.  At least 1 hour before smoke cooking, soak wood chunks in enough water to cover.  Drain before using.

Place salmon in a resealable plastic bag set in a shallow dish.  For marinade, in a small bowl combine 1/2 c. maple syrup, water, peppercorns and salt.  Pour marinade over salmon; seal bag.  Marinate in refrigerator for 1 hour, turning bag occasionally.  Drain salmon, discarding marinade.

In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions.  Pour water into pan.  Place salmon, skin side down, on grill rack over water pan.  Cover and smoke for 45-60 minutes or until fish begins to flake when tested with a fork.  Brush salmon with 2 Tbsp. maple syrup.  Cover and smoke 5 minutes more.

Homemade Fudge Pops

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter, cubed
1/2 c. all-purpose flour
4 c. milk
1 1/3 c. packed brown sugar
1/3 c. baking cocoa
1 tsp. salt
2 tsp. vanilla extract
20 popsicle molds or disposable plastic cups (3 oz. each) and popsicle sticks


Directions:
In a large saucepan, melt butter over medium heat.  Stir in flour until smooth; gradually add milk.  Stir in the brown sugar, cocoa and salt.  Bring to a boil; cook and stir for 2 minutes or until thickened.


Remove from the heat; stir in the vanilla.  Cool for 20 minutes, stirring several times.


Pour 1/4 cupfuls into molds or cups; top with holders or insert popsicle sticks.  Freeze until firm.

Tequila Sangria

(Courtesy of Darryl Robinson)

Ingredients:
2-3 pineapple slices
2-3 orange slices
2-3 blackberries
2-3 lime wedge
2 oz. (or 1/4 c.) tequila
1 oz. (or 2 Tbsp.) peach, pear, ginger or elderflower flavored liqueur
1 oz. (or 2 Tbsp.) simple syrup
2 oz. (or 1/4 c.) pineapple juice
Splash orange juice
Ice, as needed
Red wine, as needed (recommended rioja)

Directions:
In desired drinking glass, add the fruit. 

Add the tequila, liqueur, simple syrup, pineapple juice and orange juice.  Add ice to glass and stir to mix ingredients.  Top glass with red wine and enjoy.

Note~ You can use any fruit combination you would prefer.

Root Beer Float

(Courtesy of Parents)

 

Ingredients:

8 maraschino cherries, stemmed, drained and patted dry

4 c. root beer (before using, chill in bottle with cap loosened)

2 1/2 c. vanilla ice cream, softened

 

Directions:

Place a cherry in each of 8 molds or paper cups (6-7 oz.).  Fill halfway with root beer.  Tilt to get the angled design and freeze until almost firm, 1-2 hours.

 

Add ice cream and insert stiks.  Cover and freeze for 1 hour.  Slowly add more root beer, skimming off any foam, until the molds are full.  Cover; freeze for at least 6 hours, or until firm.

 

Remove from the freezer.  Let stand at room temperature for about 5 minutes before unmolding.

 

 

Papaya-Mango Ice Cream Daiquiri

(Courtesy of Better Homes and Gardens)

 

Ingredients:

2 c. mango-flavored juice blend or mango nectar, chilled

2 c. fresh golden and/or red papaya, peeled, seeded and chopped

1 c. vanilla ice cream

1/4-1/2 c. golden rum

2 Tbsp. honey

Papaya, mango and/or lime slices (optional)

 

Directions:

Combine mango-juice blend, chopped papaya, ice cream, rum and honey in a blender container.  Cover and blend until smooth.  Pour into 4-6 tall chilled glasses.  Garnish each glass with the papaya, mango, and/or lime slices, if desired.  Serve immediately.

Citrus-Melon Sorbet

(Courtesy of Taste of Home)

Ingredients:
1/4 c. orange juice
2 Tbsp. lime juice
3 c. diced cantaloupe
3/4 c. sugar
1 tsp. grated lemon peel
1 tsp. grated lime peel

Directions:
In a blender, combine all ingredients.  Cover and process for 1-2 minutes or until smooth.  Transfer puree to a 9x13 dish.  Cover and freeze for 45 minutes or until edges begin to firm; stir.

Freeze 2 hours longer or until firm.  Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth.