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Archive | Recipes

Pack Your Easter Basket Full of Sweet Treats

EAS-Sweet-Treats(Family Features) Spring into action and surprise guests at your Easter gathering with eggcellent desserts and treats. From pastel-colored cakes to homemade kid-friendly candies, Wilton has simple ideas to brighten any holiday table and help you make delicious sweet treats that will have your guests hunting for more.

“Holiday get-togethers are the perfect time to try new recipes, have fun in the kitchen and showcase your baking skills,” says Nancy Siler, vice president of consumer affairs at Wilton. “Get the kids involved with candy molds and Easter-themed cupcake kits, or add an element of surprise with a festive cake that reveals its pastel perfection when sliced.”

Try these tips from Wilton to make your desserts hop off the table:

• Celebrate Spring Fashion: Play up seasonal pastel colors by using an ombre technique. Fade through shades of rose, aqua or mint to add personality and chic spring flare to your cake.

• Some ‘Bunny’ Special: Involve kids in the process; let them put their creativity to work by adding finishing touches like seasonal nonpareils, bunny with jelly bean icing decorations and sprinkles.

• Lollipop, Lollipop: Impress guests by creating your own candy lollipops with Wilton’s Easter Candy Making Kit Mega Pack. From Easter eggs to butterflies, there are fun and tasty shapes to tempt guests of all ages.

• Basketful of Fun: Display your Easter candies and sweets in spring floral themed baking cups, and send guests home with leftovers in bunny treat bags and boxes for a festive touch.

For more Easter recipe ideas, baking tips and inspiration, visit www.wilton.com.

 

Spring Ombre Layer Cake

4-1/2 cups sifted cake flour

2 tablespoons baking powder

1 teaspoon salt

1-1/2 cups (3 sticks) butter or margarine, softened

2-1/4 cups granulated sugar

1-1/2 teaspoons Imitation Clear Vanilla Extract

1-1/2 teaspoons almond extract

6 egg whites

1-1/3 cups milk

Rose Icing Color

Homemade Marshmallow Icing

Bunnies with Jelly Beans Icing Decorations

Preheat oven to 350°F. Spray two 9 inch round pans with vegetable pan spray.

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add extracts and beat well. Add egg whites, 2 at a time, mixing until well blended. Add flour mixture to butter mixture in three additions alternately with milk, beating well after each addition and scraping bowl as needed.

Divide batter into 4 equal portions (about 1-2/3 cups batter each). Add a small amount of icing color to one portion of batter. Add increasing amounts of color to each additional portion of batter to create shades of increasingly darker rose. Fill pans with batter.

Bake 17-19 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on rack; remove and cool completely. Wash and dry pans completely. Bake remaining batter as directed above.

To decorate, stack layers on cake board or serving platter, filling between layers with marshmallow icing.  Spoon ice cake; press icing decorations around cake into icing.

 

Homemade Marshmallow Icing

3 tablespoons Meringue Powder

1/2 cup cold water

2 cups granulated sugar

1/3 cup water

1/4 cup light corn syrup

 

In large bowl, whip meringue powder and 1/2 cup cold water with electric mixer until stiff peaks form, about 3 minutes.

In medium saucepan, bring sugar, 1/3 cup water and corn syrup to a boil over high heat. Reduce heat to medium. Stir constantly while sugar boils rapidly for 4 minutes. With mixer on high speed, slowly pour syrup down the side of the bowl into meringue, being careful not to let syrup hit the whip or meringue mixture. Continue beating on high speed for 4 minutes. Use immediately to fill and ice cake.

Makes about 16 servings.

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Healthy foods and creative recipes provide vitamin D when sunshine is scarce

(BPT) – When days are short and sunshine is scarce, it’s only natural to feel a little out of sorts. The sun is the body’s chief source of vitamin D, and for many Americans, clouds and cold temperatures can lead to deficiencies. Fortunately, there are other sources that provide this important vitamin, some of which come in a deliciously edible form.

-HEA-Vitamin-DA handful of all-natural foods, such as eggs, can help you get the vitamin D that you might be missing due to a lack of sunshine. In fact, the USDA recently reviewed egg nutrient data and results showed that one large egg contains 41 IU of vitamin D, 64 percent higher than before. If you live in one of the statistically cloudiest cities in the country, like Syracuse, N.Y., Cleveland, Ohio, or Seattle, Wash. – or even in other places where seasonal gloom makes it hard to catch any rays – make sure you are getting enough of this essential vitamin by making a few adjustments to your diet.

“Vitamin D is a nutrient that should not be overlooked,” says registered dietitian Neva Cochran. “In addition to working with calcium to help form and maintain strong, healthy bones, vitamin D also prevents the development of osteoporosis in older adults.”

As you plan your shopping list, include items that offer a boost of vitamin D. A number of oil-rich fish species, like salmon, tuna and sardines are good sources of vitamin D. In the produce department, seek out mushrooms like Portobellos and shiitakes; in the dairy cases, look for eggs, milk and orange juice.

Once you have stocked up on these ingredients, look for recipes that combine them for an extra boost of vitamin D. Cochran suggests trying a recipe like a Cherry Tomato and Portobello Omelet, which includes two of those key ingredients – eggs and mushrooms.

Get more egg recipes and nutrition information by “liking” the Incredible Edible Egg on Facebook, following @IncredibleEggs on Twitter, or visiting the Pinterest page.

 

Cherry Tomato and Portobello Omelet

Ranch dressing adds a flavor spike to the already delicious egg, mushroom, tomato and cheese combination.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 1 serving

Ingredients:

1 teaspoon butter

1 cup thinly sliced baby Portobello mushrooms

2 cherry tomatoes, quartered

2 eggs

2 tablespoons ranch dressing

1/4 cup shredded Cheddar cheese (1 ounce)

1 tablespoon chopped fresh parsley

Directions:

1. Heat butter in 7- to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Add mushrooms; saute until tender, 4 to 5 minutes. Add tomatoes; sauté until heated through, 1 minute. Remove from pan; keep warm.

2. Beat eggs and dressing in small bowl until blended. Heat omelet pan over medium-high heat until hot. Pour in egg mixture. Mixture should set immediately at edges.

3. Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.

4. When top surface of eggs is thickened and no visible liquid egg remains, place mushroom filling on one side of the omelet; sprinkle with cheese and parsley. Fold omelet in half with turner. With a quick flip of the wrist, turn pan and invert or slide omelet onto plate. Serve immediately.

 

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Heart-Smart Recipes You’ll Love

_HEA-RECIPE-AppleCrisp

(Family Features) Eating for heart health is actually easier — and more delicious — than you might think. When you have a good plan and plenty of mouthwatering recipes, you’ll enjoy taking care of your heart.

According to the FDA, diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Here are some tips to help you make these kinds of heart-smart choices:

Choose leaner cuts of meat. You can find plenty of delicious options such as skinless chicken, lean pork and beef. And you can make smart substitutions, too — use ground turkey instead of ground beef to make meatloaf or burgers even leaner.

Add fruits and veggies to every meal. Strawberries in yogurt, blueberries on a salad, carrots and hummus as a snack, roasted sweet potatoes with dinner — it’s easier than you think to add nutrient-dense produce to your diet. Eat plenty of different colored produce for variety and a wider range of health benefits.

Enjoy more whole grains. Whole grains add carbohydrates for energy, fiber to fill you up, and nutrients important for good health. And, according to a recent national survey, 4 out of 5 doctors recommend Post Shredded Wheat as part of a healthy, low-sodium diet, to maintain a healthy heart, reduce the risk of heart disease, and support healthy blood pressure levels. These recipes are a great start to adding more whole grains — and they’re so good, you might forget they are heart smart.

Get more tips and heart-smart recipes at www.PostShreddedWheat.com.

 

 

Apple Crisp

Total Time: 65 minutes

Makes: 6 servings

5 cups peeled apple slices

1/2 cup firmly packed light brown sugar, divided

1 tablespoon lemon juice

1 tablespoon tapioca

1/4 teaspoon ground cinnamon

1 1/2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed

1/4 cup (1/2 stick) margarine, melted

Preheat oven to 350°F.

Mix apples, 1/4 cup sugar, lemon juice, tapioca and cinnamon in large bowl. Let stand 10 minutes.

To make topping, stir crushed cereal, remaining 1/4 cup sugar and margarine in medium bowl until well blended.

Spread apple mixture in ungreased 1 1/2-quart baking dish. Sprinkle evenly with cereal topping.

Bake for 45 minutes or until topping is browned and apples are tender when pierced with fork.

 

 

_HEA-RECIPE-MeatloafSavory Meatloaf

Total Time: 75 minutes

Makes: 12 servings

2 eggs

1 cup milk

2 pounds lean ground beef

3 biscuits Post Original Shredded Wheat Cereal, crushed

1 can (8 ounces) stewed tomatoes, undrained

1 medium onion, chopped

1/4 cup chopped green pepper

2 teaspoons Worcestershire sauce

2 teaspoons salt

1/4 teaspoon ground black pepper

Preheat oven to 375°F.

Beat eggs and milk in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.

Shape meat mixture into oval loaf in shallow baking pan.

Bake 1 hour or until cooked through (160°F).

Variation: Prepare as directed, using fat-free milk and substituting 1/2 cup cholesterol-free egg product for the eggs and 2 pounds thawed frozen ground turkey for the ground beef.

 

 

_HEA-RECIPE-PB-BarsGrab ’n Go Peanut Butter Bars

Total Time: 10 minutes

Makes: 16 servings (1 bar per serving)

1/2 cup firmly packed brown sugar

1/2 cup honey

1/2 cup reduced fat peanut butter

3 cups Post Original Shredded Wheat Spoon Size Cereal, coarsely crushed

3/4 cup raisins

Mix sugar, honey and peanut butter in large microwavable bowl. Microwave on high 1 1/2 to 2 minutes or until bubbly at edge; stir until well blended.

Stir in cereal and raisins.

Press firmly into 8-inch square pan sprayed with cooking spray. Cool. Cut into bars.

Store in airtight container.

Take Along Tip: After completely cooled, wrap bars individually in plastic wrap. Leave in bowl on kitchen counter for a great grab-and-go snack.

 

 

_HEA-RECIPE-BananaBreadBanana Bread

Total Time: 65 minutes

Makes: 16 servings (1 slice per serving)

1 3/4 cups flour

1 cup Post Original Shredded Wheat Spoon Size Cereal, finely crushed

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sugar

1/2 cup (1 stick) margarine

2 eggs

1/4 cup fat-free milk

1 cup mashed ripe bananas (about 2 large bananas)

Preheat oven to 350°F. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside.

Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas.

Pour into greased 9×5-inch loaf pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely.

Special Extra: Toast the bread slices and top each with a scoop of vanilla or chocolate sorbet and a drizzle of strawberry sauce for a different kind of banana split.

 

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Sweeten Up Valentine’s Day the Red Velvet Way

 

_VAL-Red-Velvet

(Family Features) Valentine’s Day is the perfect day to show someone how much you care. Whether you want to say “xoxo” to family or “be mine” to a new Valentine, red velvet is the flavor that says it best.

“Amid a sea of pink holiday confections, red velvet stands alone with its vibrant hue and rich taste. It has a unique flavor that is not quite vanilla and not quite chocolate,” said Mary Beth Harrington of the McCormick Kitchens. “Red velvet is also surprisingly versatile, inspiring a range of creative presentations, from creamy hot chocolate to decadent breakfast pancakes to cream-filled cupcakes. Simply said, people love it.”

These Red Velvet Brownie Conversation Hearts are a perfect project for the whole family. You can easily vary the number of drops of red food color to make icing in every shade, from puppy-love pink to ravishing rose. Add the final sweet touch with edible words of love. For a simplified version, glaze the brownie hearts and decorate with red and pink sprinkles.

For colorful images and instructions on how to create more festive sweet treats like these, visit www.McCormick.com or www.Facebook.com/MccormickSpice. Visit the “Red Velvet, My Way” board at www.Pinterest.com/McCormickSpices to find inspiration for a personalized take on red velvet.

 

Red Velvet Brownie Conversation Hearts

Makes about 24 servings | Prep Time: 30 minutes

Cook Time: 25 minutes

1 package (family-size) fudge brownie mix
1/2 cup sour cream
2 eggs
1 bottle (1 ounce) McCormick Red Food Color
8 cups confectioners’ sugar (2 pounds)
1/2 cup water
2 tablespoons light corn syrup
2 teaspoons McCormick Pure Vanilla Extract
McCormick Assorted Food Colors & Egg Dye
Decorating gel or 1 ounce white baking chocolate

Prepare brownie mix as directed on package with sour cream, eggs and red food color. Spoon batter in greased 13 x 9-inch baking pan.

Bake and cool and directed on package. Cut out cooled brownie with heart-shaped cookie cutters. Place brownies on wire rack set over baking sheet.
For the icing, mix confectioners’ sugar, water and corn syrup in medium saucepan. Cook on medium-low heat until sugar is melted, stirring occasionally. Stir in vanilla. Tint with desired food color. Spoon or pour icing over top and sides of brownies. (If icing becomes too stiff, gently reheat to pouring consistency.) Let stand until icing is set. Use decorating gel to write on brownies. Or melt white chocolate as directed on package. Pour into small resealable plastic bag. Snip off a tiny piece of the corner. Squeeze chocolate through hole in plastic bag to write on brownies.

Test Kitchen Tip: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove brownie from pan. Place on cutting board and cut out with cookie cutters.

Easy Pink Frosting: Brownie may frosted with Easy Pink Frosting instead of prepared icing. Stir 6 drops desired McCormick Assorted Food Color & Egg Dye into 1 container (16 ounces) white frosting until well blended. Add additional drops of food color until desired shade is reached. Spread on cooled brownie. Cut out with heart-shaped cookie cutters.

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Share Sweets from the Heart this Valentine’s Day

(Family Features) What better way to show love and affection on Valentine’s Day than by sharing a delicious gift made from the heart? A sweet treat is the perfect way to say “I love you” to the important people in your life.

A national survey by Wilton found that a quarter of women under age 55 bake as part of their Valentine’s Day celebration. And although women typically spend less than men on Valentine’s Day gifts, they give to more people in their lives – including a spouse or boyfriend, children, extended family, friends and co-workers. Among the most popular treats to prepare and share are cookies, cakes and cupcakes.

Try these tips from Wilton and get ready to bake to your heart’s content.

Let your love take shape with the Valentine Cookie Pan; heart shapes and thoughtful sayings like “Be Mine” will surely make that special someone know how much you care.

Go for a dip and jazz up everyday cookies by giving them a chocolate dunk and sprinkle toppings.

Show your true colors and surprise your sweetie by filling the center of a yellow cupcake with pink or red batter. It’s easy to do with the new Two Tone Cupcake Pan.

Dress up with baking cups and picks, which are the ideal accessories for your cupcakes; red gingham or pink polka dot baking cups adds festive flair.

Sweep ‘em off their feet with a stylish presentation – pretty patterned window boxes and heart shaped bags are the perfect way to present your Valentine treats.

 

Sweetheart Surprise Cupcakes

Gingham Baking Cups

2 packages (16.5-18.25 oz. ea.) white cake mix

Eggs, oil and water to prepare mixes

Red-Red and Rose Icing Colors

1 can (16 oz.) White Ready-To-Use Decorator Icing

Micro Hearts, Fill Your Heart Mix, Chocolate Hearts Mix or Valentine Nonpareils Sprinkles or Red or Pink Sugars

Directions:

VAL-Share-sweetsPreheat oven to 350°F. Place baking cups into standard muffin pan from the Two-Tone Cupcake Pan kit.

Prepare white cake mix following package instructions. Remove about 1-1/2 cups batter from bowl; divide into 2 smaller bowls. Tint one smaller bowl of batter red, the other rose.

Place cupcake insert into first row of baking cups; fill center 2/3 full with red or rose batter. Fill remaining cup 2/3 full with white batter. Remove insert; wash and dry. Repeat with remaining baking cups.

Bake 18 to 20 minutes or until cake tester or toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely. Repeat with remaining batter.

Tint portions of icing red and rose; reserve some white. Pipe tip 1M or tip 12 icing swirl onto cooled cupcakes. Add sprinkles or sugars.

Makes about 24 cupcakes.

For more Valentine’s Day recipes, baking tips and gift inspiration, visit www.wilton.com.

 

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Score big with these game day entertaining tips

(BPT) – With football and basketball season in full swing, it’s the perfect time to invite family and friends over to root on the home team. Hosting a crowd-pleasing party can be simple with a little preparation. Score big with these simple game day entertaining tips.

  • Create a game plan. Organize the menu ahead of time so you’re not scrambling to finish everything at the last minute. Tackle recipes that can be made prior to the big event, and prep any ingredients so they’re ready to cook on the day of the party.
  • Block extra mess and stress. Finger foods are a great way to reduce utensil and dish use. Look to serve items that can be eaten in one bite, and set out napkins for party guests to use.
  • Score with decor. Print out team logos and glue or tape to cups. Purchase green or yellow felt fabric—green to evoke a football field, yellow to evoke the hardwood of a basketball court—from the local craft store to use as a tablecloth. Tie team-colored ribbon bows on your door-knocker, around lamp shades or any other object you can think of, to show your team spirit.
  • Snack sack. Pick foods that are easy to make and fit with the overall game theme. Save time and money by using household staples as ingredients, like Pringles crisps. These quick and easy Loaded Twice-Baked Taters are sure to be a fan favorite.

 

Loaded Twice-Baked Taters

Ingredients:

2 6.38-ounce cans of

Pringles Loaded Baked

Potato flavor

1-1/2 cup skim milk

1 egg

1 slice of American cheese

Sour cream, dried chives and bacon bits, for garnish

Directions:

SUP-Game-day-tipsHeat oven to 350 F. Place one 6.38-ounce can of Pringles Loaded Baked Potato crisps in a food processor and pulse until well crushed. Add milk, egg and cheese into mixture and puree until well mixed.

Take Pringles from remaining can and place 48 crisps on a cookie sheet with the curve of the crisp facing up, and edges facing down. With a very small spoon, place a rounded scoop onto each crisp. Bake in the oven for about 15 minutes.

Remove and let cool for about 5 minutes before serving. Add a dollop of sour cream and sprinkle with dried chives and bacon bits. Serve immediately.

 

 

Add some New Orleans flavor to your game day recipes

 

(BPT) – When it comes to planning for the big football game in New Orleans this year, instead of turning to grease-heavy and heartburn-inducing foods, why not consider some tasty and healthier options that will have everyone giving you a high score for food options?

SUP-New-Orleans2New Orleans-based executive chef Tory McPhail, of the iconic Commander’s Palace restaurant, has the perfect New Orleans-style recipe incorporating pistachios into your menu. Pistachios are a great snack, and, better yet, they’re what athletes turn to when it comes to peak performance.

Director of Sports Nutrition at USC, Becci Twombley, recommends snacking with a purpose. “On the big day, people are snacking and eating more, so why not consider snacking on something like pistachios that provides you with added nutrients,” asks Twombley. Add protein-rich snacks, like one ounce of pistachios, which contains six grams of protein, to help you feel full faster.

Whether you’re a pro athlete or are calling the shots from the sofa, don’t let what you eat during the big day throw you off-course for the new year. Enter pistachios, your guilt-free solution; they are high in protein, lowest in fat among all nuts and low in calories. Looking for an added bonus? You’ll actually eat less because the act of shelling pistachios slows you down and allows you to feel full before you’ve downed a whole bag.

Take your guests by surprise and add some New Orleans flair into your dishes. “Eat your pistachios like we would eat our crawfish, by first tasting the shell and all to get the seasoning, then peeling off the shell to get the crunchy pistachio inside,” says McPhail. Looking for additional game day recipe ideas or want to pair your pistachios with a drink?-Visit the American Pistachio Growers’ website at www.AmericanPistachios.org to find out how your game day snacks can go from boring to gourmet, but don’t fret – even a novice in the kitchen can make this recipe.

Creole Black Skillet Pistachios:

Ingredients:

2 tablespoons vegetable oil

2 tablespoons garlic, minced

2-tablespoons Louisiana hot sauce, such as Crystal Hot Sauce or Tabasco

1 tablespoons Worcestershire sauce

2 tablespoons bourbon

1 pound-salt-roasted pistachios in the shell

1 tablespoons black pepper

2 teaspoons creole seasoning blend

2 tablespoons sugar

Directions:

SUP-New-Orleans1Bring all your premeasured-ingredients close to the stove, since this recipe goes really quickly and takes only about 30 seconds of cooking. Place a medium-size cast-iron skillet on the stove over medium-high heat for 3 minutes or until hot and starting to smoke. Add the oil to the black skillet and swirl across the bottom to coat. Add the garlic and swirl until the garlic starts to turn golden brown. Immediately add the hot sauce and Worcestershire and shake to reduce by half.

Pull the pan away from the stove, deglaze with the bourbon-and swirl while returning to the stove; flambe by lighting the bourbon-sauce mixture with a match to burn off the alcohol. When the fire goes out and the sauce is reduced, add the pistachios and-shake in the black pepper, creole seasoning and sugar while tossing the pan to coat evenly. Remove the pistachios from the skillet; immediately put in a serving bowl so the seasoning doesn’t become too dark or bitter.

 

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Home Cooking That’s Flavorful and Healthier

HEA-feaure-stewFamily Features

All across the country, food lovers are cooking up something wholesome and flavorful. They are making a commitment to eating better on their own terms by making more meals at home. They are finding that home cooking with real ingredients is inherently healthier — and it’s surprisingly easy. With a few simple changes, you can make a big difference in the healthfulness of everyday meals.

“By adding herbs and spices, it’s easy to make healthy foods more flavorful. And it’s a smart way to freshen up your family’s standby recipes while gradually reducing reliance on sugar, sodium or fat,” said Chef Mark Garcia, of the McCormick Kitchens.

For freshened-up family favorites, try making these simple, healthful changes that are simply delicious:

• Replace the heavy breading on chicken tenders with a flour mixture spiced with paprika, black pepper and oregano. Bake it in the oven to reduce fat and calories.

•  For a healthier take on beef stew, use low sodium broth and serve over whole grain pasta or brown rice instead of mashed potatoes.

• For a delicious twist on traditional chili, try using boneless, skinless chicken breasts with black beans and corn. Pump up the authentic Southwest flavor with cumin, garlic powder and red pepper.

Get more recipes like these at www.mccormick.com. You can also join the conversation on Twitter @Spices4Health.

Hearty Beef Stew with Roasted Vegetables

Roasting the vegetables before adding them to the stew brings out delicious caramelized flavors.

Makes 6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

4 cups cubed winter vegetables (cut into

1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes

1 medium onion, cut into 1/2-inch pieces

2 tablespoons olive oil, divided

1 1/2 pounds boneless beef sirloin steak, cut

into 1-inch cubes

3/4 cup chicken stock OR chicken broth can be used

1/4 cup dry red wine or apple juice

1/2 teaspoon salt

1/2 teaspoon McCormick Black Pepper, Coarse Ground

1/2 teaspoon McCormick Thyme Leaves

3 McCormick Bay Leaves

Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Arrange in single layer on large baking sheet. Roast 20 minutes or until vegetables are golden brown.

Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet. Add roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves before serving.

Serving Suggestion: Serve stew over cooked brown rice or whole grain pasta.

Nutrition information, per serving: Calories: 261; Fat: 10g; Carbohydrates: 16g; Cholesterol: 56mg; Sodium: 328mg; Fiber: 3g; Protein: 25g

HEA-feaure-chickenOven-Fried Chicken

Boneless chicken is seasoned and oven-fried for great taste that’s quick and easy enough for any day of the week.

Makes 5 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

1/4 cup flour

1 1/2 teaspoons Lawry’s Seasoned Salt

1/2 teaspoon McCormick Oregano Leaves

1/4 teaspoon McCormick Black Pepper, Ground

1 1/4 pounds boneless skinless chicken breast

halves or thighs

1/4 cup milk

1 tablespoon butter, melted

Preheat oven to 425°F. Spray 15x10x1-inch baking pan with no stick cooking spray.

Mix flour, seasoned salt, oregano and pepper in shallow dish. Moisten chicken with milk. Coat evenly with flour mixture. Place chicken in single layer on prepared pan. Drizzle with melted butter.

Bake 15 to 20 minutes or until chicken is cooked through.

Test Kitchen Tip: For quicker, more uniform cooking, slice thick chicken breasts in half horizontally or pound chicken breasts thin.

Flavor Variation: Use 1 teaspoon McCormick Perfect Pinch Italian Seasoning or Rosemary Leaves, crushed, in place of the oregano.

Nutrition information, per serving: Calories: 190; Fat: 6g; Carbohydrates: 6g; Cholesterol: 80mg; Sodium: 457mg; Fiber: 0g; Protein: 28g

 

HEA-feaure-chicken-chiliChicken Chili with Black Beans and Corn

Make a batch of this Super Spice-rich chili for your next get-together. It doubles easily if you are expecting a crowd.

Makes 8 (1-cup) servings

Prep Time: 15 minutes

Cook Time: 30 minutes

1 tablespoon vegetable oil

1 pound boneless skinless chicken breasts,

cut into 1-inch cubes

1 cup chopped green bell pepper

1 cup chopped onion

1 tablespoon McCormick Paprika

1 1/2 teaspoons McCormick Oregano Leaves

1 teaspoon McCormick Cumin, Ground

1 teaspoon McCormick Garlic Powder

1/4 teaspoon McCormick Red Pepper, Crushed

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) great Northern beans,

drained and rinsed

1 can (14 1/2 ounces) diced tomatoes, undrained

1 cup chicken broth

1 cup frozen corn

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well.

Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

Nutrition information, per serving: Calories: 188; Fat: 4g; Carbohydrates: 20g; Cholesterol: 37mg; Sodium: 413mg; Fiber: 6g; Protein: 18g

 

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A tasty twist on turkey leftovers

(Family Features) When you’re planning your big turkey dinner, the one thing you want to be sure to do is get a turkey big enough for some delicious leftovers. While turkey sandwiches are good, there’s a lot more you can do with this tasty bird.

Breakfast or Brunch — Wake the family up to a hearty breakfast casserole that’s a creamy blend of turkey, sour cream, cream of chicken soup, cheese and hash browns. It has a crunchy topping with a surprise ingredient; and you can finish it off with a dollop of fresh and flavorful Wholly Guacamole. Make it ahead of time so all you have to do is pop it into the oven in the morning.

Lunch — Enjoy lunch on the lighter side with a turkey salad sandwich. Instead of mayo, this dish gets flavor and 20 nutrients from the avocado in Wholly Guacamole. For extra zip, go with the spicy variety.

Dinner — For another make-ahead meal, try a zesty turkey and corn enchilada casserole. This dish is easy to put together, and you may have all the ingredients in your pantry already. A cornbread base, your favorite enchilada sauce, turkey, cheese, and a generous serving of your favorite guac all add up to a new family favorite.

Get more leftover ideas with a twist at www.eatwholly.com.

Turkey Potato Cheesy Breakfast Casserole

Serves: 8

2 cups cubed turkey

1 cup low-fat sour cream

1 10-ounce can cream of chicken soup

1/4 cup milk

1 cup shredded cheddar cheese, divided

1 bag (30 ounces) frozen hash brown potatoes, thawed

1/2 onion, diced

1/2 cup corn flake cereal

1 cup Wholly Guacamole

In mixing bowl, combine turkey, sour cream, soup, milk, 1/2 cup cheese, hash browns and onion.

Spread in bottom of 2 quart dish (greased).

Bake, uncovered, at 350°F for 1 hour.

Add additional 1/2 cup of cheese and corn flake cereal, and bake another 5 to 10 minutes until bubbly and slightly browned.

Let cool for 10 minutes and serve with a dollop of Wholly Guacamole.

 

Guacamole Turkey Salad

Serves: 6

2 tablespoons canola oil

1/2 teaspoon salt, divided

1 cup of turkey, diced

1/4 teaspoon black pepper

3/4 teaspoon cumin, ground

1 lime zested

2 limes, juiced, divided

1/4 teaspoon sugar

1/4 teaspoon Mexican chili powder

1/4 cup red bell pepper, diced

1/4 cup yellow bell pepper,   diced

1/4 cup red onion, diced

2 tablespoons cilantro, rough chop

1 cup Wholly Guacamole dip

 

Mix oil, 1/4 teaspoon salt, black pepper, cumin, sugar, chili powder, lime zest and juice of 1 1/2 limes.

Add to turkey and allow to marinate for at least 20 minutes — do not exceed 30 minutes.

Mix in bell peppers, onion, cilantro, dip, turkey, the rest of the lime juice and remaining salt.

Serve in a pita, on a whole wheat bun, as a lettuce wrap, or with crackers.

 

Turkey and Corn Enchilada Casserole

Serves: 6

First Layer

1 15-ounce can corn, drained

1 15-ounce can creamed corn

8 ounces sour cream (non-  fat)

1/2 cup ricotta (low-fat)

1 8 1/2-ounce package corn bread mix

Second Layer

1 cup turkey, shredded

1 cup shredded cheese

1 cup enchilada sauce, divided

Wholly Guacamole dip, for garnish

Mix together all first layer ingredients in a casserole dish.

Bake at 350°F for 30 minutes or until firm.

Take out of oven, poke fork holes all around it.

Pour 1/2 cup red enchilada sauce over corn bread.

Top with turkey and cheese.

Put back in oven until cheese melts.

Top with remaining enchilada sauce, guacamole dip; serve.

 

 

Quick Turkey Tidbits

Need some more inspiration for turkey leftovers? Try one of these easy snack ideas:

 

Turkey nachos — Shredded turkey, peppers, onions, black olives and cheese on lime-flavored nacho chips. Top with chunky guac, salsa or sour cream.

 

Turkey bites — Top your favorite crackers with a little turkey and a slice of pepper Jack cheese. Microwave until the cheese starts to melt. Add a dollop of salsa or guac.

 

Mini mexi-pizzas — Split an English muffin, and spread a little salsa on each half. Top with turkey and shredded cheese. Broil until cheese is bubbly. Top with a dollop of sour cream or guac.

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Surprise Lunch Box Treats

(Family Features) Summer break vanished in the blink of an eye, like it seems to every year, and it’s school time again. Although the kids may really be ready to return to a regular routine, chances are you might sense a bit of reluctance to leave the ease of summer behind.

So sweeten the trip back to school with a special lunchbox treat.

Making lunch time something your kids look forward to is something you can do every day of the school year. You can bet they won’t be swapping lunches when theirs is so special every day!

Try some of these tips that make the lunch break special:

Pack their favorite sandwich filling—if they love PBJ or cheese everyday, that’s okay!—but cut sandwiches in halves or quarters, or use a cookie cutter for fun shapes.

Use small self-sealing bags to pack bite-size servings of fruits and vegetables, such as baby carrots, cherry tomatoes, grapes and orange segments.

Make a snack mix of dried cereal, raisins, nuts and mini marshmallows.

Decorate the lunch bag with special stickers, or include a note with a special greeting for lunchtime.

Make kitchen time with your kids so they can share the fun in baking treats to tote to school or enjoy for after school with their friends.

Wrap up a home-baked treat—cookies, bars, muffins or these fun and fabulous Surprise Prize Cupcakes.

These frosted cupcakes will be prized. Each holds a surprise of chocolate chip cookie dough baked inside chocolate cupcake batter, so each bite is a delight. Since the recipe makes two dozen, there are plenty to share and enjoy after school, too.

When you’re planning special treats for the lunch box, or want to bake with the kids after school, take a sweet trip through the creative ideas at www.VeryBestBaking.com.

 

Surprise Prize Cupcakes

Makes 24 cupcakes

1 package (18.25 ounces) plain chocolate cake mix

1 1/3 cups water

3 large eggs

1/3 cup vegetable oil

1 package (16.5 ounces) Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough

1 container (16 ounces) prepared chocolate frosting

Nestlé Toll House Semi-Sweet Chocolate Mini Morsels

PREHEAT oven to 350° F. Paper-line 24 muffin cups.

BEAT cake mix, water, eggs and oil in large mixer bowl on low speed for 30 seconds.  Beat on medium speed for 2 minutes or until smooth. Spoon about 1/4 cup batter into each cup, filling about 2/3 full.

CUT cookie dough into 24 pieces; roll each into a ball. Place one ball of dough in each muffin cup, pressing it to the bottom.

BAKE for 19 to 22 minutes or until top springs back when gently touched.  Let stand for 15 minutes. Remove to wire rack to cool completely. Spread with frosting and sprinkle with morsels.

Nutrition Information per serving: 310 calories; 140 calories from fat; 16 g total fat; 5 g saturated fat; 0g trans fat; 35 mg cholesterol; 300 mg sodium; 43 g carbohydrate; 1 g fiber; 29 g sugars; 3 g protein; 0% DV vitamin A; 0% DV vitamin C; 4% DV calcium; 8% DV iron

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

 

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Just a Pinch – Sharing Hometown Recipies

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