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Archive | Recipes

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
trimmed
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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Indulge in a Special Holiday Moment

(Family Features)

This season is full of hustle and bustle, with everyone working hard to make holiday magic. In all the frenzy to make a big impression, it’s easy to forget to take a moment for yourself.
Brew a cup of coffee and treat yourself to a Cinnamon Latte. Enjoy alongside a piece of Chocolate Maple Cake with Chocolate Maple Mousse. Both are easy to make, giving you an extra moment in your busy day.

Chocolate Maple Cake with Chocolate Maple Mousse
Prep Time: 1 hour, 45 minutes
Yield: 12 servings
Cake:
Crisco® Original No-Stick Cooking Spray
2     ounces unsweetened baking chocolate
1/4     cup butter
1/2     cup sugar
1/2     cup Hungry Jack® Original Syrup
1/4     cup strong brewed Millstone Breakfast Blend K-Cup®
portion pack
1/2     cup buttermilk
1     large egg
1/2     teaspoon vanilla
extract
1     cup Pillsbury BEST®
All Purpose Flour
1/2     teaspoon baking soda
1/2     teaspoon salt
Mousse:
2     cups heavy cream,
divided
2 1/4 teaspoons Hungry
Jack Original Syrup
8     ounces milk chocolate,
chopped
Fresh fruit
Chocolate Maple Cake:
Heat oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
Melt chocolate and butter in small saucepan over low heat. Cool 5 minutes.
Combine sugar, syrup, coffee, buttermilk, egg, vanilla and chocolate mixture in a large bowl.
Combine flour, baking soda and salt in small bowl. Stir flour mixture into chocolate mixture until blended. Pour batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Chocolate Maple Mousse:
Bring 2/3 cup heavy cream to a boil.
Combine syrup and milk chocolate in medium bowl. Pour boiling cream over chocolate mixture. Wait 30 seconds then stir.
Stir in remaining 1 1/3 cups heavy cream to mixture with electric mixer on medium speed. Chill mixture for 1 hour.
Beat mousse until soft peak. Spread over cake. Top with fresh fruit if desired.

Cinnamon Latte

Prep Time: 15 minutes
Yield: 1 serving
1/2    cup milk
3-4    tablespoons cinnamon flavored syrup
1/4    cup hot, fresh strong brewed coffee
Whipped cream
Smucker’s® Sundae Syrup™ Caramel Flavored Syrup, for garnish
Ground cinnamon, for garnish
Pour milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
Pour cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee.
Add steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with caramel flavored syrup. Sprinkle with cinnamon and serve.
Spend another minute with Millstone by going online for a chance to win $10,000, plus other weekly prizes. Promotion open to legal residents of the 50 United States and D.C. 18 years old or older. Void where prohibited. See www.millstone.com for more details and complete Official Rules.

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Mixing up Holiday Cheer with Iced Tea

Festivi-Tea Cosmopolitan

Family Features
Calling all holiday party planners: You can hear those sleigh bells ringing, can’t you? Like the most earnest of elves, you’re likely doing your spirited best to balance tradition with the unexpected. This holiday, invite a surprising guest to stir up your seasonal soiree — iced tea.
Alongside the wintertime warm-ups like hot chocolate and eggnog, more hosts are adding a non-traditional, yet oh-so-celebration-worthy sip to their gatherings.
“Until now, this beverage’s ability to liven up a festive fete has been a well-kept secret by iced tea-lovers,” says Stacy Taffet, Lipton brand. “But this beloved summertime cooler is fast becoming a popular pour at holiday get-togethers, thanks to a dash of cinnamon, nutmeg or apple cider.”
So, wow with what’s now, by serving up a new recipe featuring 100% Natural Lipton® Iced Tea mixed with traditional taste-making spices. They’re perfect for holiday partygoers of all ages.
Have a Berry Merry Cosmo
Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink — Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season.

Festivi-Tea Cosmopolitan
3 servings
Prep time: 5 minutes
1 bottle 100% Natural Lipton Iced Tea  with Pomegranate Blueberry
3 tablespoons 100% cranberry juice
3 tablespoons orange juice
1 tablespoon lime juice
Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses.
Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice.

Winter Berry Hot White Chocolate Tea

A Fruity Take on a Holiday Favorite
Move over, fruit cake! There’s a new take on festive fruity flavors. This savory and sweet recipe mixes together simple ingredients (which you most likely have on hand) with the delicious taste of pomegranate and blueberry.

Winter Berry Hot White Chocolate Tea
4 servings
Prep time: 5 minutes
Cook time: 8 minutes
1     cup white chocolate chips
1     cup light cream or half-and-half*
1     bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry
1/8     teaspoon ground nutmeg
Place all ingredients in a medium saucepan and warm over medium heat, stirring constantly, until chips are completely melted, about 8 minutes (do not boil).
Serve immediately. If desired, garnish with whipped cream and an additional sprinkle of nutmeg.
Tip: For an adult version, use 1/4 cup vodka or cherry brandy instead of 1/4 cup of light cream.
*Use fat-free half-and-half to make this dessert drink lower in saturated fat and calories.

 

Tea-Spiced Grog

Cinnamon, Spice and Iced Tea
This recipe offers a tasty twist on a long-standing holiday drink tradition: grog. Spice up each cup by bringing together sweet-scented cinnamon and crisp apple cider.

Tea-Spiced Grog
6 servings
Prep time: 5 minutes
Stand time: 20 minutes
2     bottles 100% Natural Lipton Iced Tea with Lemon
1     cup apple cider or apple juice
5     whole cloves
1     cinnamon stick
Bring all ingredients to a boil over high heat in a 2-quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples.
Tip: For spiked grog, add 1/4 cup light rum or brandy.

 

Black Tea Sangria

A Sangria Recipe for All Seasons
This sangria recipe is a great go-to for get-togethers because you can mix it hours in advance, leaving you more time to mix with what matters — your guests.

Black Tea Sangria
6 servings
Prep time: 5 minutes
Chill time: 2 hours
2     bottles 100% Natural Lipton Iced Tea with Lemon
1     cup unsweetened grape juice
1/4     cup orange juice
1     small orange, sliced
1     Gala apple, cored and sliced
1     lime, sliced
Combine all ingredients in large pitcher. Chill at least 2 hours or until ready to serve.
Tip: For an adult version of this sangria, use dry red wine instead of grape juice.

For more holiday recipe ideas, visit www.facebook.com/LiptonIcedTea.

 

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A Holiday Table

Maple and Mustard Pork Crown Roast

FULL OF FLAVOR with Pure Maple Syrup

 

Family Features
Whether you invite a few friends for cocktails and snacks, or you’re hosting the whole crowd for a holiday meal, add warmth and richness to special dishes with pure maple syrup from Canada.
Maple syrup adds more than flavor and sweetness. All-natural pure maple syrup has been shown to be healthier for you than most other sweeteners.
The recipes here show how maple syrup highlights the sweet or savory flavors of holiday appetizers, a pork roast and dessert. And that lets you say Happy Holidays to your friends and family in a most delicious way.
When shopping at the grocery store, be sure to look for “100% pure maple syrup” on bottle labels.
For more holiday recipes, visit www.purecanadamaple.com or follow on Twitter @PureCanadaMaple.

Maple and Mustard Pork Crown Roast

Yield: 18 portions
1     10-pound pork crown roast
6     cloves garlic, cut in half lengthwise
1     cup pure maple syrup from Canada
1/2     cup red wine
1     medium onion, chopped
1/4     cup mixed fresh herbs (rosemary, parsley,
thyme), divided
1/2     cup Dijon mustard
1/2     cup plus 2 tablespoons softened butter, divided
Salt and pepper, to taste
2/3     cup chicken stock
1/2     cup butter
Put roast in large roasting pan. With sharp knife, prick meat in 12 places; insert a garlic slice in each incision.
In bowl, mix maple syrup, wine, onion and 1 tablespoon herbs; pour over pork. Refrigerate 30 minutes, spooning marinade over pork every 10 minutes.
Preheat oven to 350°F.
Pour marinade from pan into bowl; reserve.
Pat roast dry with paper towels. In small bowl, mix mustard, 2 tablespoons butter, salt and pepper. Spread entire roast with mixture; sprinkle with remaining herbs. Bake 60 to 75 minutes, or until 160°F internal temperature.
Remove roast from pan to serving platter; loosely cover with foil. Place pan on stove; add reserved marinade and chicken stock. Over medium-high heat, stir constantly until reduced by half, about 8 minutes. Remove from heat, stir in 1/2 cup butter; pour sauce around the roast. If desired, garnish with fruit and herbs.

Maple and Portobello Strudel

Maple and Portobello Strudel

Yield: 8 portions
1/2     cup (1 stick) butter, divided
4     portobello mushrooms, chopped
1     medium onion, chopped
1     clove garlic, minced
1     medium apple, peeled, cored and grated
1     tablespoon chopped fresh thyme
Salt and freshly ground pepper, to taste
1/4     cup pure maple syrup from Canada
4     sheets phyllo dough
In skillet over medium heat, melt 1/4 cup butter; add mushrooms, onion, garlic, apple and thyme. Cook 10 minutes, stirring occasionally; season with salt and pepper and set aside.
Melt remaining 1/4 cup butter. In bowl, stir butter and maple syrup.
On a work surface, spread out one sheet of phyllo; brush with butter-maple syrup mixture. Stack the next 3 sheets, brushing each layer with butter-maple syrup.
Spread mushroom filling along a short edge of phyllo, then roll up tightly. Brush with remaining butter-maple syrup; wrap well in plastic wrap and freeze for up to 1 week.
About an hour before serving, preheat the oven to 350°F. Line a baking sheet with parchment or foil and place the frozen strudel on it; bake 45 minutes. Let cool 10 minutes; cut into 8 slices.

Maple and Dark Chocolate Cake

Maple and Dark Chocolate Cake

Yield: 8 portions
1 1/3     cups chocolate wafer crumbs
2/3     cup chopped walnuts
3    tablespoons unsalted butter, melted
2 1/4     cups heavy cream, divided
8     ounces semi-sweet chocolate, finely chopped
2     tablespoons strong coffee
2     packets (1/4 ounce each) plain gelatin
1     cup pure maple syrup from Canada
1     cup milk
Preheat oven to 375°F.
In mixing bowl, stir together cookie crumbs, walnuts and butter until well blended. Firmly press onto the bottom of an 8-inch springform pan; bake 10 minutes. Allow to cool.
Meanwhile, in small pan over low heat, heat 1 cup cream just until it steams. Remove from heat, add chocolate and coffee; whisk until smooth. Allow to cool 10 minutes; pour over the crust. Cover with plastic wrap and refrigerate until firm, about 1 hour.
In shallow bowl, add 1/2 cup cold water; evenly sprinkle gelatin over water and set aside to soften, about 1 minute.
In medium pan, over low heat, heat maple syrup, milk and 1 1/4 cups cream until steaming. Add softened gelatin; stir until dissolved. Cool to room temperature, stirring occasionally, about 1 hour; pour over the firm chocolate layer. Cover with plastic wrap and refrigerate until set, about 2 hours.
Run a knife along edge of cake; remove sides of pan and place cake on serving plate. If desired, decorate top with chocolate wafers and maple candy.

Spicy Maple Walnuts, Almonds, Pecans and Pistachios

Spicy Maple Walnuts, Almonds, Pecans and Pistachios

Yield: 2 cups
1/4     cup butter
1     teaspoon ground cinnamon
1     teaspoon ground nutmeg
1     pinch or more cayenne pepper
3     tablespoons pure maple syrup from Canada
2     cups unsalted mixed nuts (walnuts, almonds, pecans, pistachios)
1     teaspoon salt
Preheat oven to 350°F. In pan over medium heat, melt butter. Remove from heat; stir in spices and maple syrup. Add nuts and stir to coat well. Spread nuts on a cookie sheet and bake with oven door partially open, until golden, about 15 minutes. Sprinkle with salt. Transfer nuts to a serving bowl; serve warm.

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Lovin’ Turkey Leftovers

Turkey Casserole

(Family Features)
Make sure you buy a big turkey this year, because you’ll want plenty left over to make these tasty post-holiday recipes.
From a savory sandwich and hearty salads to easy turnovers and a simple casserole, there are plenty of delicious ways to finish off turkey leftovers. You can even keep the flavors of the holidays going with Bobby Flay’s recipe for moist and delicious “Stuffing” Crusted Turkey Cutlets. He uses leftover poultry seasoning for flavor and Hellmann’s® Mayonnaise to keep them tender and juicy.
For more great ways to love your leftovers, visit www.hellmanns.com.

Turkey Casserole

Serves: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
4     cups leftover prepared stuffing, divided
4     cups coarsely chopped leftover cooked turkey (about 1 pound)
3/4     cup Hellmann’s® or Best Foods Real Mayonnaise, divided
1/4     cup whole berry cranberry sauce
2     cups leftover mashed potatoes
1 1/2     cups shredded mozzarella cheese
(about 6 ounces)
Preheat oven to 375°F.
Spray 8-inch baking dish with no-stick cooking spray. Spoon in 2 cups stuffing, then top with turkey.
Combine 1/4 cup mayonnaise with cranberry sauce; evenly spread over turkey.
Combine remaining 1/2 cup mayonnaise, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining 2 cups stuffing.
Bake 40 minutes or until heated through. Let stand 10 minutes before serving. If desired, garnish with dried cranberries.

“Stuffing” Crusted Turkey Cutlets

A Bobby Flay Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
2     cups panko or plain dried bread crumbs
3     tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/4     cup Hellmann’s® or Best Foods Real Mayonnaise
2     tablespoons Dijon mustard
1    teaspoon poultry seasoning
4     turkey cutlets (about 1/2 inch thick)
4     tablespoons canola oil, divided
Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.

Blushing Cranberry and Pear Turkey Salad

Serves: 4
Prep Time: 10 minutes
1/2     cup Hellmann’s® or Best Foods Real Mayonnaise
1/2     cup whole berry cranberry sauce or cranberry relish
4     cups torn romaine lettuce leaves
2     cups baby spinach leaves or mixed salad greens
2     cups diced cooked turkey
1     medium pear, cored and thinly sliced
1/4     cup toasted chopped pecans
1/4     cup thinly sliced red onion
In medium bowl, combine mayonnaise and cranberry sauce; set aside.
In large bowl, combine romaine, spinach and turkey. Just before serving, toss with mayonnaise mixture. Top with pear slices, pecans and onion. Garnish, if desired with dried cranberries.
Note: Recipe can be doubled.

Turkey Turnovers

Serves: 8
Prep Time: 15 minutes
Cook Time: 12 minutes
2     cups shredded cooked turkey
1     cup shredded cheddar cheese (about 4 ounces)
1     cup chopped cooked broccoli
1/2     cup Hellmann’s® or Best Foods Real Mayonnaise
1/2     teaspoon salt
1/4     teaspoon ground black pepper
2     packages (8 ounces each) refrigerated crescent rolls
Preheat oven to 375°F.
Combine all ingredients except crescent rolls in large bowl.
Separate each package crescent rolls into 4 squares; press diagonal perforations to seal.
Spoon turkey filling onto center of each square. Fold dough diagonally over filling to form triangles; press edges firmly to seal.
Arrange turnovers on baking sheet; brush tops lightly with additional mayonnaise.
Bake 12 minutes or until golden. Serve warm.

Leftover Turkey Super Sandwiches

Serves: 4
Prep Time: 10 minutes
4     tablespoons Hellmann’s® or Best Foods Real Mayonnaise
8     slices whole grain bread
1/2     cup prepared stuffing
1/2     pound sliced leftover or deli turkey
1/2     cup cranberry sauce or whole berry cranberry sauce
1     small apple, cored and sliced
Spread mayonnaise generously on 4 bread slices. Layer stuffing, turkey, cranberry sauce and apple on bread slices. Top with remaining 4 bread slices.

 

Turkey Fiesta Salad

Serves: 4
Prep Time: 10 minutes
1/2     cup Hellmann’s® or Best Foods Real Mayonnaise
1/2     cup prepared salsa
6     cups torn romaine lettuce leaves
2     cups diced cooked turkey
4     slices bacon, crisp-cooked and crumbled
Combine mayonnaise and salsa in small bowl; set aside.
Combine remaining ingredients in large bowl. Just before serving, toss with mayonnaise mixture.
Serve, if desired, with your favorite salad fixings, such as chopped tomatoes, black beans, shredded cheese, sliced pitted ripe olives, sliced green onions and/or tortilla chips.

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Quick and Easy Cranberry Cake Packs a Punch

by Janet Tharpe

Carol Junkins is crazed for cranberries. The home cook features this tart fruit in a decadent cake, which begins with a time-saving yellow cake mix. The cranberry-lemon combo is both tart and refreshing and tastes lighter than it looks.
Don’t let the multiple ingredient components – filling, topping and glaze – in the recipe scare you. The cake comes together in a snap.
See step-by-step photos of Carol Junkins’ Cranberry Lemon Crumble Cake recipe and thousands more recipes from other hometown Americans at:
www.justapinch.com/CranberryLemon
You’ll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use “just a pinch”…

-Janet

Quick and Easy Cranberry Cake Packs a Punch

“I love the flavors of lemon and cranberry together in this cake!”
Carol Junkins
Hanson, MA  (Pop. 9,313)

What You Need

Filling
2 c fresh cranberries
1/2 c sugar
2/3 c water
Cake
1 pkg lemon cake mix
1 tsp ground ginger
1 1/3 c water
1/3 c vegtable oil
3 lg eggs
1/2 c Craisins (dried cranbrries)
Topping
1/2 c chopped walnuts
1/4 c light brown sugar
3 tbsp melted butter
1/2 tsp ground cinnamon
1/2 c quick oatmeal
Lemon Glaze
2 c confectioners’ sugar, sifted
2 tbsp fresh lemon juice (from 1 lemon)
1 tsp grated lemon zest

Directions
• Preheat oven to 350 degrees F.
• For the filling, mix cranberries, sugar and water in heavy saucepan and stir constantly over medium heat until all the cranberries are popped and mixture thickens. Pour into a glass pan and put in freezer to cool.
• For the cake, mix cake mix, ginger, water, vegetable oil, eggs and craisins in large bowl.
• For the topping, mix nuts, brown sugar, melted butter, cinnamon and oatmeal together. Now pour half of the cake batter into a 9” bundt pan, add the filling on top, then pour the rest of batter in. Crumble your topping on, and bake for 35-40 minutes.
• When cooled, pour glaze over top.
Submitted by: Carol Junkins, Hanson, MA  (Pop. 9,313)

www.justapinch.com/cranberrylemon
© 2011 Just A Pinch Recipe Club. Used by Permission.

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Sweet Potato Side Dish Gets Dessert Makeover

by Janet Tharpe

What happens when you take a sweet potato souflee and convert it into a luscious cheesecake? Sheer decadence, that’s what! The baked sweet potatoes keep this cheesecake nice and moist, and along with the marshmallow fluff swirled into the batter, lend flavor and sweetness. The gingersnap cookies and macadamia nuts kick up the crust.
This creative confection is a perfect way to spice up the holiday desserts table, while still featuring familiar flavors.
See step-by-step photos of Jessica Silva’s Sweet Potato Marshmallow Swirl Cheesecake recipe and thousands more recipes from other hometown Americans at:
www.justapinch.com/marshmallowswirl
You’ll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use “just a pinch”…
  – Janet

Sweet Potato Marshmallow Swirl Cheesecake

 

“I wanted to turn my yummy sweet potato souflee into a dessert. Here’s what I came up with! ”
Jessica Silva
East Berlin, CT (Pop. 1,133)

What You Need
1 c finely crushed gingersnap cookies (30 cookies)
1/2 c butter, melted
1 c macadamia nuts, coarsely chopped
2 lb sweet potatoes
3 1/2 pkg (8 oz) cream cheese softened, divided
2 tbsp butter, softened
3/4 c white sugar
1/4 c brown sugar
1 tsp pumpkin pie spice
2 tsp vanilla extract
1/3 c sour cream
1/4 c heavy cream
3 eggs
7 oz marshmallow fluff
1 egg
1 tsp vanilla extract
1 1/2 tbsp all purpose flour

Directions
•    Preheat oven to 350 degrees F.
•    Cut potatoes in half and place cut side down in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool, peel and puree.
•    Combine gingersnap cookies, melted butter and nuts. Press into bottom of a 9 ½ inch or 10 inch springform pan. Bake for 10 minutes.
•    In a large mixing bowl, beat 3 pkgs cream cheese and butter until light and fluffy. Add sugars, sweet potato puree, pumpkin pie spice, vanilla, sour cream and heavy cream. Beat until smooth. Add in 3 eggs, one at a time, blending well after each. Pour filling into prepared crust.
•    In another bowl, combine 1/2 pkg cream cheese, marshmallow fluff, vanilla extract, 1 egg and flour, until well-mixed.
•    Add drops of marshmallow mixture on top of cheesecake and swirl with butter knife.
•    Fill pie plate with water and place on bottom oven rack. Place cheesecake on the middle rack. Bake for about 1 hour, 10 minutes, or until the center is almost firm. Turn off oven and let cake cool with the door open.

Submitted by: Jessica Silva, East Berlin, CT  (Pop. 1,133)

www.justapinch.com/marshmallowswirl
© 2011 Just A Pinch Recipe Club. Used by Permission.

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Vampires and Werewolves — They Won’t Bite, but You Will

Clockwise from upper left: Vicious-Delicious Vampire Cake, Freaky Fingers Candy Straws, Freaky Fingers Strawberry Cooler, Fright Nite Cupcakes, Vampire Fang Cookies and Vampire’s Bite Cupcakes

(Family Features)

Vampires Invade!

It’s fright night! Vampire-themed goodies cast a spooky spell on ghoulish guests this Halloween. To charm your gathering long past dawn, entertaining experts from Wilton recommend serving an array of lip-smacking snacks and a sip of “blood red” Strawberry Cooler. These supernatural recipe sensations are sure to summon vampires of all ages to enjoy your devilishly delicious treats … and maybe a few tricks.

 

Vicious-Delicious Vampire Cake

Makes about 16 servings
Pound Cake (recipe available at www.wilton.com)
Dimensions 3-D Skull Pan
Buttercream icing
Black Icing Color
Red Sparkle Gel
Black string licorice
Prepare pound cake in Skull Pan following recipe instructions. Cool completely. Assemble skull halves, attaching with icing, on cake board or serving plate.
Tint small amount of icing black with icing color. Tint remainder of icing gray with small amount of black icing color.
Fill in indented mouth and eye area with black icing; smooth with finger dipped in cornstarch. Build up cheeks and nose with gray tinted icing. Cover skull with tip 18 gray stars. Add tip 8 black outline eyebrows. Pipe tip 5 white teeth, fangs and eye highlights. Add red Sparkle Gel lips. Insert licorice for hair.

 

Vampire Fang Cookies

Makes about 2 dozen cookies
Roll-Out Cookie Dough (recipe available at www.wilton.com)
Lips Comfort-Grip Cutter
Royal icing
Black Icing Color
Red Icing Color
White spice drops
Granulated sugar
White candy-coated gum pieces
Red Sparkle Gel
Prepare and roll out cookie dough. Cut cookies using Lips Comfort-Grip Cutter. Bake and cool.
Tint royal icing black and red. Use tip 8 and outline lips with red royal icing; fill in with tip 3 black icing; pat smooth with finger dipped in cornstarch. Roll out spice drops on surface sprinkled with granulated sugar; cut into triangles for fangs. Arrange gum “teeth” and spice drop fangs. Overpipe red lips with red Sparkle Gel.

 

Fright Nite Cupcakes

Each serves 1
Favorite cupcake recipe or mix
Buttercream icing
Knife Royal Icing Decorations
Red Decorating Gel
Bake favorite cupcakes in Halloween baking cups. Cool completely. Spatula ice cupcake top. Insert knife icing decoration; add red decorating gel.

 

Vampire’s Bite Cupcakes

Each serves 1
Favorite cupcake recipe or mix
Take A Bite Mark baking cups
Buttercream icing
Red Decorating Gel
Red Colored Sugar
Bake favorite cupcakes in Take A Bite Mark baking cups. Cool completely. Pipe tip 22 white buttercream swirl on cupcake top. Add red decorating gel to cut area on baking cup. Sprinkle with red colored sugar.

 

Freaky Fingers Strawberry Cooler

Make about 6-1/2 cups
1     package (16 ounces) frozen strawberries with no sugar added, thawed but still cool
1     package (.14 ounce) unsweetened strawberry soft drink mix
4     cups water
1-1/2     cups lemon-lime soda
1/3     cup granulated sugar
Freaky Fingers Candy Straws
(see below)
In the bowl of food processor, pulse frozen strawberries until completely pureed. Strain strawberries to remove seeds.
In large pitcher, combine strawberry puree, soft drink mix, water, lemon-lime soda and sugar; stir until sugar dissolves. Pour into glasses; add ice, if desired, and Freaky Fingers Candy Straws. To drink, bite end from finger candy and sip.

 

Freaky Fingers Candy Straws

Makes 6 fingers per mold
White Candy Melts
Skeleton Fingers Pretzel Mold
Drinking straws
Melt Candy Melts following package instructions; pour into Skeleton Fingers Mold. Insert drinking straw where pretzel fits in mold; rotate straw to cover with melted candy. Refrigerate until set, about 15 minutes. Remove from mold.

 

Clockwise from upper left: Wickedly Wonderful Werewolf Pops, Frightfully Fun Werewolf Cake and Werewolf Furry Finger Cookies

Werewolves Are on the Prowl!

To raise a few hairs at your Halloween bash, add a collection of werewolf treats that are sure to satisfy your hungry pack. Party guests will be digging their fangs into Wickedly Wonderful Werewolf Pops and Werewolf Furry Finger Cookies. So bring your appetite because the Wilton Test Kitchen has baked up a cauldron of confections for this spooky season … take a bite.

Wickedly Wonderful Werewolf Pops

Makes about 8 pops
           Round Cookie Pop Pan
    2     tablespoons margarine or butter
    2     cups miniature marshmallows
    3     cups crisp chocolate-coated rice cereal
    8     8-inch Cookie Sticks
           Dark Cocoa Candy Melts
   Yellow Candy Melts
            Brown candy-coated chocolates
            Candy corn
Spray Round Cookie Pop Pan and spatula or wooden spoon with vegetable pan spray.
In large microwave-safe bowl, melt margarine and marshmallows together; stir to combine. Add cereal; stir until well coated. Press into prepared pan, leaving top edge uneven. Insert Cookie Sticks. Let cool; remove from pan. Repeat with remaining cereal mixture, reheating mixture in microwave if needed to make it easier to work with. Reserve any leftover cereal.
With knife, cut dark cocoa Candy Melts into fourths; with melted candy, attach 2 to the top of each pop, pointed side up, for ears. Cut 1/4 off yellow Candy Melts; attach 2 larger pieces with melted candy for eyes. Attach candy-coated chocolate pupils and nose. Cut pointed end from candy corn; attach for teeth with melted candy. Add additional small pieces of cereal mixture for eyebrows. Arrange pops in seasonal container.

Frightfully Fun Werewolf Cake

Makes about 16 servings
Pound Cake (recipe available at www.wilton.com)
        3-D Cuddly Bear Set
        White Rolled Fondant
    2     dowel rods
        Chocolate Buttercream Icing (recipe available at www.wilton.com)
        Rotary Cutter
    2     each Bright Green and Purple Sugar Sheets! Edible Decorating Paper
        Piping Gel (optional)
    1     each Bright Yellow, Light Pink, White and Black Sugar Sheets! Edible Decorating Paper
        Flaked coconut
        Brown and Black Icing Color
Bake and cool pound cake recipe in 3-D Cuddly Bear baking pan following pan instructions. Cool completely. Roll two 3 inch x 1-1/4-inch fondant logs; insert dowel rods, leaving 2 inches of dowel rod exposed. Insert into cake for arms.
Spatula ice cake and arms with chocolate buttercream icing, building up ears to a point at top of head. With Rotary Cutter, cut two purple shirt shapes and two green pants shapes from Sugar Sheets! Attach to front and back of bear, wrapping around to meet, using piping gel, if desired. Cut out pink triangles for ears, yellow eyes, black circle pupils and nose, black mouth and white triangle fangs; attach.
Tint coconut with brown and black icing color; press into icing for fur. Tint small amount of chocolate icing black; add tip 22 pull-out star claws on ends of arms.

Werewolf Furry Finger Cookies

Makes about 3 dozen cookies
 Finger Cookie Pan
    1     cup (2 sticks) butter, softened
    1-1/2     cups granulated sugar
    1     egg
    1-1/2     teaspoons vanilla extract
    1/2     teaspoon almond extract (optional)
    2-3/4     cups all-purpose flour
    1     teaspoon salt
    3     tablespoons cocoa powder
        Flaked coconut
        Brown Icing Color
        Black spice drops
Preheat oven to 350°F. Lightly spray Finger Cookie Pan cavities with vegetable pan spray.
In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour, salt and cocoa powder; add to butter mixture. Beat until well blended. Press dough into prepared pan cavities, filling 2/3 full.
Bake 9 to 10 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid.
In resealable plastic bag, place coconut with icing color; knead until color is evenly blended. Dry on parchment or waxed paper. Attach in small clumps on cooled cookies with melted candy. Roll out spice drops on surface sprinkled with granulated sugar; cut into fingernail shapes. Attach to cookies with melted candy.

For additional Halloween ideas and directions for making all your vampire and werewolf goodies, go to www.wilton.com.

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