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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.

Posted in Featured, Hometown Holidays, RecipesComments Off

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.


Posted in Featured, Recipes, SchoolsComments Off

Just a Pinch – Sharing Hometown Recipies

Posted in Church Connection, Home and Garden, News, RecipesComments Off

Red, White and Blueberry pound cake

From the U.S. highbush blueberry council


1 package (10-¾ ounces) frozen pound cake

Raspberry-Orange Sauce (recipe follows)

1 container (8-ounces) whipped cream cheese

3 tablespoons powdered sugar

2 tablespoons orange juice

1-½ cups fresh blueberries, divided

1 cup sliced fresh strawberries


Slice frozen pound cake lengthwise in three layers

Arrange in a single layer on a cookie sheet with top layer cut side up

Pierce layers with fork tines

Spread each with 2 tablespoons of the Raspberry-Orange Sauce

Let stand 10 to 15 minutes so that the cake absorbs the sauce

Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended

To assemble cake: Place bottom layer on a serving plate

Spread evenly with a third of the cream cheese mixture

Arrange a third of the blueberries evenly over cream cheese

Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries

Repeat with center slice of cake

Place top layer cut side down

Spread with remaining cream cheese mixture

Decorate cake to resemble an American flag using remaining blueberries and the strawberries

Serve with remaining Raspberry-Orange Sauce

Number of servings (yield): 8


Raspberry-Orange Sauce


Stir together until smooth ¾ cup seedless raspberry jam and 6 tablespoons orange juice

Quick notes

Yield: about 1 cup

Posted in Bloomin' Summer, Featured, RecipesComments Off

Delicious, No-fuss desserts

Easy trifle

Family Features

Are you hungry for a sweet treat but don’t have the time or energy to create something from scratch?

These no-fuss dessert recipes are sure to delight. Start with convenient ingredients, such as Sara Lee Pound Cake, and make a few easy enhancements. In no time, you can put together an Easy Trifle, Pound Cake S’Mores, or even a Classic Strawberry Shortcake. With a few extra minutes, you can create a delectable Banana Nut Pound Cake Pudding, or Grilled Pound Cake with Ice Cream, Pineapple and Chocolate Drizzle — perfect for sharing any day of the week.

All of these easy recipes can be made with Sara Lee Pound Cake Slices, too. The pre-sliced and individually-wrapped slices are ideal for making perfectly-portioned desserts or snacks.

Get more delicious, no-fuss recipes at www.saraleedesserts.com. And to get recipes and tips delivered to your inbox, sign up for a free newsletter at www.saraleedesserts.com/enews-sign-up.

Easy Trifle

Prep Time: 10 minutes

Serves: 2

2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake

1/2 cup Greek peach yogurt

1 cup light whipped topping, divided

1/4 cup sliced fresh peaches

1/4 cup whole raspberries

1 tablespoon toasted almonds

Thaw 2 pound cake slices according to package directions. Cut thawed pound cake into 1-inch cubes.

Mix yogurt with 1/2 cup light whipped topping, reserving remaining whipped topping for later.

Put two parfait glasses on a work surface. Layer 1/4 of the pound cake cubes into each glass. Top each with 1 tablespoon sliced fresh peaches and whole raspberries, and 1/4 yogurt mixture. Repeat layers, ending with yogurt.

Top with remaining light whipped topping and toasted almonds.

Tip: You can make this recipe for more people, by scaling up the ingredients and presenting in a pretty glass bowl.


Pound Cake S'Mores

Pound Cake S’Mores

Prep Time: 5 minutes

Serves: 2

2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake

1/4 cup mini chocolate chips

1/4 cup mini marshmallows

2 tablespoons chopped roasted peanuts (optional)

Preheat oven to 400°F. Spray an 8×8-inch baking pan with no-stick cooking spray.

Place each pound cake slice on the bottom of the baking pan.

Top each slice with 2 tablespoons mini chocolate chips and 2 tablespoons mini marshmallows.

Bake for 5 minutes or until marshmallows are melted and lightly toasted.

Top with peanuts, if desired.

To cook in microwave:

Thaw 2 pound cake slices according to package directions and place each pound cake slice on a microwave-safe plate.

Top each slice with 2 tablespoons mini chocolate chips and 2 tablespoons mini marshmallows.

Microwave on high for 15 to 20 seconds or until marshmallows and chocolate chips are slightly melted. Top with peanuts, if desired.


Grilled Pound Cake with Ice Cream, Pineapple and Chocolate Drizzle

Grilled Pound Cake with Ice Cream, Pineapple and Chocolate Drizzle

Prep Time: 10 minutes

Serves: 2

2 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1

package of Sara Lee Pound Cake

2 tablespoons unsalted butter, melted

2 1/2-inch pineapple rings

2 small scoops vanilla ice cream (about 1 cup)

1/4 cup chocolate sauce

Thaw 2 pound cake slices according to package directions.

Pre-heat a grill or grill pan to medium.

Brush each slice of pound cake with melted butter.

Grill pineapple slices 3 to 4 minutes per side, or until they are golden brown and caramelized on both sides.

While pineapple is grilling, place pound cake slices on the grill for 1 to 2 minutes per side, or until each side is lightly golden brown.

Top pound cake slices with grilled pineapple and a scoop of vanilla ice cream (or other desired flavor). Finish with a chocolate sauce drizzle.


Banana Nut Pound Cake Pudding

Banana Nut Pound Cake Pudding

Prep Time: 20 minutes

Cook Time: 60 minutes

Serves: 4

4 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake

2 eggs

1 cup half and half

1 teaspoon vanilla extract

1/2 cup brown sugar, packed

2 small ripe bananas, thinly sliced

1/2 cup candied pecans (optional)

Whipped topping (optional)

Preheat oven to 325°F.

Thaw 4 pound cake slices according to package directions. Cut pound cake slices into 1/2-inch squares and place on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.

Whisk eggs, half and half, vanilla and brown sugar until well blended. Set aside.

Spray a 1-quart baking dish with cooking spray. If using, sprinkle 1/4 cup pecans onto prepared baking dish. Top with toasted pound cake and banana slices and pour egg mixture on top. Press down pound cake cubes with back of spoon to submerge completely; let stand 10 minutes. If using, sprinkle with remaining pecans.

Cover baking dish with foil. Bake 30 minutes. Remove cover and continue baking 15 minutes or until eggs are set.

Let cool for 10 minutes before serving. Garnish with whipped cream, if desired.



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Easter basket cupcakes add a special touch

(Family Features)

Go beyond store-bought marshmallow chicks and chocolate rabbits this year. Perfect for some-bunny special – or as a dessert to brighten any holiday table – A Tisket, A Tasket, A Cupcake Easter Basket cupcakes prove that it can be a good idea to put all your eggs in one basket.

“These cupcakes look impressive,” says Nancy Siler, vice president of consumer affairs at Wilton, “yet they require just a few easy steps. Simply bake cupcakes and use your favorite cake mix to help speed up prep time. Cool completely, place into Picket Fence Cupcake Wraps or Basket Cupcake Wraps and pipe with green-tinted icing to create grass. If piping isn’t possible, simply spatula ice the cupcakes; either way, they will impress.”

Wilton has a basketful of ideas for finishing these little cakes. Perch miniature nest decorations filled with jelly beans on the icing grass for a playful take on a robin’s springtime roost. Or, top cupcakes with pre-made icing flowers to echo the cheery hues of spring’s first blossoms. These treats will be the perfect end to any Easter hop-pening.

For more Easter or other holiday recipes and ideas, or to order decorating supplies, visit www.wilton.com.


A Tisket, A Tasket, A Cupcake Easter Basket

Yield: Each cupcake serves 1

White Standard Baking Cups

1 package (about 18 ounces) cake mix, any flavor

Water, vegetable oil and eggs to prepare cake mix

Picket Fence Cupcake Wraps or Basket Cupcake Wraps

1 can (16 ounces) White Decorator Icing

Leaf Green Icing Color

Royal Icing Nests with Jelly Beans, Pink and Purple Posies or Multi-Colored Flower Icing Decorations


Preheat oven to 350°F. Place baking cups in standard muffin pan.

Prepare cake mix following package instructions; place batter in prepared pan.

Bake 18-20 minutes, or until toothpick inserted in center comes out clean; cool completely. Insert cooled cupcakes into cupcake wraps. Tint icing green; pipe tip 233 “grass” over tops of cooled cupcakes. Arrange icing decorations on icing.

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Tantalizing Tomato Tidbits

Appetizers to get the party started


(Family Features)

Great appetizers are full of flavor to stimulate the appetite, but not so rich that they spoil it. To get that balance, look to fresh, flavorful ingredients like Florida tomatoes.

Ripe tomatoes add beautiful color, great taste, and a host of healthy nutrients — like vitamin C — to any appetizer. Chef Justin Timineri, known as the Florida Chef, and Florida Tomatoes have created some mouthwatering appetizer recipes using the versatile, tantalizing tomato.

—Tomato Cobb Salad Wrap — Turn a favorite salad into a tasty finger food by wrapping up Cobb salad ingredients in a flour tortilla.

—Tomato and Avocado Salsa — Whether you make it mild or spice it up, this salsa will make a lot of mouths happy. Try serving it in individual, wide mouthed glasses so guests can dip and re-dip as much as they like.

—Hot Artichoke Dip Stuffed Tomatoes — A savory party favorite, this dip gets extra flavor by being paired up with juicy baked tomatoes.

—Bruschetta with Tomatoes, Blue Cheese and Pecans — Sweet, savory, crunchy, salty — this appetizer has it all.

To get more appetizer and party-ready recipes, as well as sign up for a free newsletter, visit www.floridatomatoes.org.



Don’t Refrigerate

For the best tomato flavor, never refrigerate them. A chilled tomato will not finish ripening because cold halts the ripening process. Cold also kills the flavor of tomatoes, so even when the tomatoes are fully ripe, keep them out of the refrigerator.



How Much?

1 medium tomato, seeded = approximately 3/4 cup chopped.

1 large tomato, seeded = 1 cup chopped.

1 pound of tomatoes = approximately 2 1/2 cups chopped, or 2 cups puréed.



Tomato and Avocado Salsa

Yield: 4 to 6 servings

2             large Florida tomatoes, diced

1             large avocado, peeled, seeded and diced

1/2             cup red onion, chopped

1/2             cup bell pepper, chopped

1/4             cup fresh cilantro, chopped

1             lime, juiced

1             teaspoon powdered cumin

Your favorite hot sauce (for heat)

Kosher salt and fresh ground pepper to taste

In medium mixing bowl, combine all ingredients. Stir to combine.

Taste and adjust seasoning with salt, pepper and hot sauce.

Serve at room temperature for best flavor.

For hotter version, substitute 1 seeded fresh jalapeño pepper for green pepper. Also, if you prefer, use toasted cumin seed instead of ground cumin.



Hot Artichoke Dip Stuffed Tomatoes

Yield: 4 servings

1             package (8 ounces) low-fat cream cheese, softened

2             large fresh Florida tomatoes, seeds removed  and diced

1/4             cup low-fat mayonnaise

1/2             cup Parmesan or Romano cheese, grated

1             clove garlic, minced

1             tablespoon fresh basil

1             can low-sodium artichoke hearts, drained and chopped fine

1             cup fresh spinach, chopped

1             lemon, juiced

Kosher salt and fresh

ground pepper to taste

4             large fresh Florida tomatoes

1/4             cup mozzarella cheese,  shredded

Preheat oven to 375°F.

In medium mixing bowl, combine cream cheese, diced tomatoes, mayonnaise, Parmesan cheese, garlic and fresh basil. Stir in chopped artichoke hearts and spinach. Taste mixture and adjust seasoning with lemon juice, kosher salt and fresh ground pepper. Set stuffing mixture aside.

Rinse whole tomatoes under cold running water and pat dry with clean paper towels. Slice off top of each tomato with a serrated knife; cut in half. Squeeze each half to loosen seeds. Using a spoon, scoop out 1/3 of the insides of tomato. Fill tomatoes with stuffing mixture. Top each stuffed tomato with shredded mozzarella.

Place stuffed tomatoes in baking dish and put into preheated oven. Bake for 10 to 15 minutes or until bubbly and golden brown. Remove from oven and let cool slightly. Serve warm with tortilla chips, crisp flatbreads, or sliced vegetables.



Bruschetta with Tomatoes, Blue Cheese and Pecans

Yield: 4 servings

2             ounces cream cheese, softened

1/2             cup crumbled blue cheese

2             tablespoons coarsely chopped


4             slices crusty, firm-textured bread, cut about 3/4 inch thick

2             cloves garlic peeled and halved

2             large Florida tomatoes, sliced  about 1/8 inch thick

Freshly ground pepper to taste

Chopped fresh basil or dried basil for garnish

In small bowl, mash cheeses together with fork, leaving mixture somewhat chunky. Mix in pecans.

Preheat broiler. Arrange bread on small baking sheet and broil slices for about 1 minute on each side, just until golden. Watch carefully so bread doesn’t burn.

Rub one side of each piece of bread with garlic.

Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top. Pepper tomatoes lightly, then garnish with basil and serve.



Tomato Cobb Salad Wrap

Yield: 4 servings

4             large (10-inch) flour tortillas

6             tablespoons prepared blue cheese dressing

8             ounces sliced cooked turkey breast

3             medium, fully ripened fresh Florida tomatoes (about 1 pound), cut into thin slices

4             leaves Boston, iceberg or  leaf lettuce

1             ripe Hass avocado, peeled and cut into thin slices

4             strips cooked bacon

Spread each tortilla with 1 1/2 tablespoons of dressing.

Top with layers of turkey, tomato, lettuce, avocado and bacon, dividing evenly.

Roll up tortillas. If desired, tie each wrap with chives, or secure with long toothpicks, and cut each sandwich in half.

To serve, stand both halves of each sandwich on cut ends. Garnish with tomato wedges, green onions and avocado.


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Game-Winning Dips and Healthy Tips

Enjoy a game-day party and keep your resolutions on track

(Family Features)

Two of the most popular New Year’s resolutions are losing weight and eating healthier. But by the time the big game rolls around, many people are ready for a break — or looking for an excuse to cheat. But kickoff does not have to be a signal to punt your healthy-eating habits.
Registered dietitian Jodie Shield knows it can be a struggle to celebrate and stay healthy. She’s put together some win-win tips and recipes — healthy and delicious — that are sure to keep fans cheering for more:
—Know your game plan. If you’re the home team (i.e. the party host), you get to call the plays. Serve entrees that are lean and festive, such as Touchdown Turkey Chili. Or prepare a thin whole wheat crust pizza using reduced-fat mozzarella cheese, tomato sauce and lots of sliced veggies.
—Offer a starting line-up of healthier appetizers. Whip some traditional game day favorites into shape. Instead of nachos, serve baked chips with salsa. Pass on the salt and butter and sprinkle a dash of Parmesan cheese over popcorn. Forget the fried chicken wings and serve baked chicken tenders seasoned with Hidden Valley Salad Dressing & Seasoning Mix.
—Think fresh. Skip the super subs and set up a sandwich bar with lean deli meats such as turkey breast and ham, low-fat cheese slices and prepped veggies — like sliced tomato and shredded lettuce — and low-fat toppings.
—Pass on super big portions. No matter what foods are served, remember you don’t have to eat the whole thing. Grab a small plate and load half of it up with fresh veggies and baked chips.
—Get in on the action. During halftime, grab your guests and head outdoors for a quick game of touch football. You can always record the commercials so you don’t miss out.

7 Layer Fiesta Ranch Dip

Prep Time: 10 minutes
Makes: 10 (1/4 cup) servings
1     16-ounce can fat-free refried beans
1/2     cup guacamole
1     package Hidden Valley Fiesta Ranch Dips Mix
1     cup fat-free sour cream or plain nonfat yogurt
1     cup shredded reduced-fat cheddar cheese
6     green onions, chopped
1     medium tomato, chopped
1/4     cup sliced black olives (optional)
1. Spread each of the ingredients in the order listed over a 9-inch serving platter or pie dish.
2. Chill for an hour and serve.

Touchdown Turkey Chili

Touchdown Turkey Chili

Prep Time: 15 minutes
Cook Time: High heat cooks for 4 hours; Low heat cooks for 8 hours
Makes: 8 (1 cup) servings
1     tablespoon olive oil
1     medium onion, chopped
1     medium green bell pepper, chopped
2     pounds lean ground turkey breast
2     cans (14.5 ounces each) Mexican-style diced tomatoes
1     can (6 ounces) reduced sodium tomato paste
1     can (15 ounces) black beans, rinsed and drained
1     cup low sodium tomato juice
1     package Hidden Valley Fiesta Ranch Dips Mix
1. Heat olive oil in a large nonstick pan over medium-high heat.
2. Add onions and bell pepper and sauté until crisp-tender, about 5 minutes.
3. Remove and place in slow cooker.
4. Add ground turkey breast to the same pan and cook until crumbled and browned, about 8 to 10 minutes.
5. Add the turkey to the slow cooker along with all of the remaining ingredients.
6. Cover the slow cooker and cook for 4 hours on high heat or 8 hours on low heat.

Cheesy Ranch Popcorn

Prep Time: 5 minutes
Cook Time: 3 1/2 minutes
Makes: 6 (2 cup) servings
1     bag (3 ounces) reduced-fat, low sodium butter-flavored microwave popcorn
1/4 pack (0.25 ounces) Hidden Valley Salad Dressing & Seasoning Mix
3     sprays from olive oil mister
3     tablespoons grated Parmesan cheese
1. Pop popcorn according to package directions. Immediately open the bag and pour the popcorn into a large serving bowl.
2. Spray the popcorn with three sprays from the olive oil mister, toss with salad dressing and seasoning mix and then toss with the Parmesan cheese. Serve immediately.

Hold That Line Hummus Dip

“No need to pass on fabulous dips to maintain your diet,” said Shield. “Thanks to the protein and fiber in chickpeas, hummus is light, yet heart-healthy enough to satisfy hungry sports fans. Try this easy recipe for happy game day guests.”
Prep Time: 10 minutes
Makes: 8 (1/4 cup) servings
2     cans (15 1/2 ounces each) chickpeas, rinsed and drained
4     garlic cloves
1/3     cup lemon juice
1     package Hidden Valley Salad Dressing & Seasoning Mix
4     tablespoons cold water
1/2  cup tahini (sesame seed paste)
Dash of paprika for garnish
1. In a food processor, puree the chickpeas, garlic, lemon juice, salad dressing and seasoning mix and water until very smooth, about 3 minutes.
2. Add tahini paste and process an additional 2 minutes.
3. Spread hummus into a shallow serving bowl.
4. Sprinkle top with paprika.

Play Good Defense and Substitute
The best way to tackle those creamy, high-calorie dips is to make smart substitutions. Here are a few options to help you get started:
Instead of:     Use:
Guacamole     Salsa
Pesto        Chopped tomatoes and basil
Sour cream    Plain fat-free yogurt
Cheese     Reduced-fat cheese
Cream        Fat-free evaporated milk

For more recipes and tips, visit www.hiddenvalley.com.

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Keeping Resolutions While on the Go

Spicy tequila lime shrimp salad

Inspiring Recipes by Chef Candice Kumai

(Family Features)

Year after year, saving money and eating healthier rank high on the list of New Year’s resolutions, but as many know all too well, busy schedules can make it hard to keep these resolutions up.

“Pretty Delicious” author and “Top Chef” alum Candice Kumai has partnered with The Glad Products Company to create delicious recipes that help bring healthy food out of the kitchen, and in turn, help to save you both the cost and calories associated with eating lunch out.

Chef Kumai’s recipes are inspired by Glad To Go reusable lunch and snack containers, which feature a detachable 1.5-ounce “To Go” cup that snaps into the lid — allowing you to confidently transport foods that you haven’t been able to before. Just imagine — no more dressing leak disasters when bringing a salad to work.

“Now there’s no excuse for us to break our New Year’s resolutions,” says Kumai. “My recipes are not only healthy, delicious, convenient meal time options, but they fit into our everyday lives while helping to save money, time and calories and reduce waste.”

For additional recipes, lunchtime tips, coupon offerings and more, visit www.Facebook.com/Glad.

Spicy Tequila Lime Shrimp Salad

Prep Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4
For the shrimp
2     tablespoons extra virgin olive oil
1     garlic clove, minced
1/2     teaspoon ground cumin
Pinch red pepper flakes
1     pound medium shrimp, deveined
3     tablespoons high-quality tequila
Salt, to taste
1     teaspoon dried chipotle powder
2     to 3 tablespoons fresh cilantro, chopped
For the salad
4     cups dark, leafy mixed greens
1/2     cup roasted red peppers, sliced thin
1/2     cup black beans, drained and rinsed
1     avocado, sliced thin
For the dressing
1/2     cup nonfat plain Greek yogurt
3     tablespoons high-quality tequila
1     tablespoon grated lime zest
1     teaspoon hot sauce
2     tablespoons fresh lime juice
Pinch of sea salt to taste

Add olive oil to a large skillet over medium heat. Once oil is hot, add chopped garlic and cook for about 1 minute. Add cumin and red pepper flakes, and let flavors blend together.

Add shrimp and toss. Carefully add tequila and cook until alcohol burns off. Season with salt, and add dried chipotle powder. Once shrimp are cooked, add chopped cilantro, toss and put aside on a plate.

Toss mixed greens in a large salad bowl and add in roasted red peppers and black beans. In medium bowl, whisk all of the dressing ingredients together and alter to desired taste by adding additional hot sauce and salt. Top with avocado slices and sautéed shrimp.

Roasted Fig and Blue Cheese Salad

Roasted Fig and Blue Cheese Salad

Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
For the figs
2     cups fresh black mission figs, sliced in half
2     tablespoons balsamic vinegar
2     tablespoons extra virgin olive oil
1     teaspoon honey
1/4     teaspoon sea salt
For the salad
1/2     cup blue cheese, cut into elegant wedges or thin slices
6     cups mixed salad greens with arugula
1/2     cup candied walnuts
Sea salt to taste
For the dressing
3     tablespoons honey
2     tablespoons Dijon mustard
1/4     cup balsamic vinegar
1/4     teaspoon sea salt

To roast figs, preheat the oven to 350°F. Remove stems off end of each fig, then slice fig in half. Roast for approximately 30 minutes or until a bit golden brown. Remove and cool slightly.

In small mixing bowl, mix 2 tablespoons balsamic vinegar, olive oil and honey. Add figs and toss to coat evenly. Marinate for 5 to 10 minutes.

Whisk honey, mustard, 1/4 cup balsamic vinegar and sea salt together to create dressing.

Place greens in large salad bowl; toss in candied walnuts. Serve with two fig halves on top of each salad with a blue cheese wedge.

Spinach Salad with Walnuts, Strawberries and Goat Cheese

Spinach salad with walnuts, strawberries, and goat cheese

Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4
For the salad
1/2     cup walnuts
4     cups fresh spinach, stems
8     large strawberries, hulled and
thinly sliced
1/4     cup crumbled goat cheese
For the dressing
3     tablespoons honey
2     tablespoons Dijon mustard
1/4     cup balsamic vinegar
1/4     teaspoon sea salt

Heat the oven to 375°F.

Place walnuts on rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Transfer to a plate to cool.

Toss spinach with strawberries in a large bowl.

In small bowl, whisk together honey, mustard, vinegar and salt. Sprinkle walnuts on top of spinach and strawberries mix.

Serve sprinkled with goat cheese, with remaining dressing on the side.

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Delicious and Aromatic, These Holiday Dishes Delight

(Family Features)

There is something about warm, delectable dishes and the aroma of a freshly prepared meal that really bring loved ones closer. This season, when planning your holiday menu, consider adding some scrumptious dishes made with quality ingredients that are sure to become fast favorites with your family.
Try the recipes below to help take your holiday dishes to a new level, perfect for the season. Find more holiday recipes at www.JohnsonvilleKitchens.com.

Risotto with Italian Sausage, Mushrooms, Peas and Asparagus

Yield: 6 to 8 servings
5 1/4     cups (42 ounces) chicken stock
3     sprigs fresh herbs; basil, oregano or thyme, (optional)
4     tablespoons olive oil
1     medium yellow onion, finely chopped
1     package (19 ounces, casings removed) Johnsonville Mild Italian Sausage
2     cups white button mushrooms, wiped clean and sliced about 1/4 inch thick
2     cups Arborio rice or medium grain risotto rice
1/2     cup dry white wine
1/2     pound asparagus, stemmed and cut into 1-inch pieces
1/2     cup peas; fresh, shelled or frozen
Salt and freshly ground pepper to taste
1/3     cup shredded Parmesan cheese
Shaved or shredded Parmesan for garnish
Pour stock into sauce pan. If using fresh herbs, add to stock and bring to gentle simmer. Cover until ready to use.
In large sauce pan, heat oil over medium heat, add onion. Sauté until tender and translucent, about 5 minutes.
Add sausages. Using wooden spoon, break up sausage as it cooks into bite size pieces until browned, about 5 minutes.
Add mushrooms; cook, stirring until just wilted, about 2 minutes. Mix in rice; cook, stirring until kernels are hot and coated with oil; about another 2 minutes. Add wine; stir continuously until liquid is absorbed.
Using a ladle, add hot stock about 1/2 cup at a time, stirring constantly and making sure stock has been absorbed before adding more to rice. Continue adding 1/2 cup of stock and stirring rice constantly and gently. When rice is about half cooked or only 1 1/2 cups of stock remains, add asparagus pieces into rice and continue stirring.
When you have about 1 cup of liquid left, stir peas into rice and season with salt and pepper to taste. Continue stirring. Risotto is done when rice kernels are creamy on the outside and firm yet tender to the bite, about 20 to 25 minutes total.
When risotto is just right, remove from the heat; stir in shredded Parmesan cheese. Spoon into large soup bowls. Top with shaved Parmesan; serve immediately.

Spicy Sausage Queso

Yield: 6 cups
1     package (16 ounces) Johnsonville Hot
All Natural Ground Italian Sausage
2     pounds Velveeta process cheese, cubed
1     jar (16 ounces) chunky salsa
2     teaspoons fennel seed, crushed
2     teaspoons garlic powder
1/4     teaspoon dried basil Garlic toast
In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage. Microwave 2 minutes longer, or until heated through. Serve with garlic toast.

Italian Sausage Stuffing

Yield: 12 servings
1     package (16-ounces) Johnsonville Italian All Natural Ground Sausage
1/4     cup olive oil, separated
2     loaves (12 ounces each) focaccia bread
1     teaspoon ground black pepper
1     cup shredded Parmesan
1     small green pepper, diced
1/2     cup oil-packed sun-dried tomatoes, chopped
5     large fresh basil leaves, chopped
2     cloves garlic, minced
2     large eggs
1 1/2     cups white wine, or chicken stock
2     tablespoons butter, cut into small pieces
In skillet, cook and crumble sausage in 1 tablespoon olive oil until no longer pink; set aside.
In large bowl, combine bread cubes and remaining oil. Sprinkle with pepper; toss to coat. Transfer to lightly oiled 15 x 10-inch baking pan. Bake at 350˚F for 10 minutes or until crisp and lightly browned, stirring once. Remove pan to wire rack to cool slightly.
In very large bowl, combine bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and wine or stock; pour over bread mixture and toss to coat. Transfer to buttered 13 x 9-inch baking dish. Dot with butter, bake, uncovered, at 350˚F for 35 to 40 minutes or until heated through and top is starting to appear slightly toasted.

Italian Sausage Appetizer Bread

Yield: 16 appetizer servings
1    package (16 ounces) Johnsonville Italian
All Natural Mild Ground Sausage
1    loaf (1 pound) frozen white bread dough, thawed
4    ounces cream cheese, softened
2    garlic cloves, minced
1    jar (7 ounces) roasted red peppers, well drained and sliced
1/3    cup Kalamata olives, pitted and sliced
2    cups (8 ounces) Swiss cheese, shredded
1    teaspoon poppy seeds
In skillet, brown sausage until no longer pink; drain.
On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
Transfer dough to greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and cheese.
Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.

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