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Never-Fail Scalloped Potatoes

Never-Fail Scalloped Potatoes

Ingredients
2 tablespoons butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Directions
In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.

Recipe found here: Never-Fail Scalloped Potatoes

Sticky-Bun Pumpkin Muffins

Sticky-Bun Pumpkin Muffins

Ingredients
2 cups pecan halves and pieces
1/2 cup butter, melted
1/2 cup firmly packed light brown sugar
2 tablespoons light corn syrup
3 1/2 cups all-purpose flour
3 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 (15-oz.) can pumpkin
1 cup canola oil
4 large eggs

Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jelly-roll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

TRY THIS TWIST!
Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

Fresh Southern Peach Cobbler

Fresh Southern Peach Cobbler

INGREDIENTS:
8 fresh peaches – peeled, pitted and
sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Tarragon Vegetable Grilled Cheese on Sourdough

Tarragon Vegetable Grilled Cheese on Sourdough

Ingredients
2 tablespoons softened butter, divided
1 teaspoon olive oil
1/3 cup diced (1/2-in.) zucchini
1/3 cup diced (1/2-in.) onion
1/3 cup diced (1/2-in.) mushrooms
2 teaspoons finely chopped tarragon
Kosher salt
Freshly ground black pepper
4 slices sourdough bread
2 slices (1 oz.) each sharp cheddar and jack cheese

Preparation
1. Melt 1 tsp. butter with oil in a large nonstick frying pan over medium heat. Cook vegetables, stirring, until barely tender, about 5 minutes. Stir in tarragon, season to taste with salt and pepper, and scoop out of pan into a bowl.

2. Butter 1 side of bread slices with remaining butter. Put 2 slices in pan, buttered side down, and top with cooked vegetables. Layer with cheeses and sprinkle with pepper to taste. Set remaining bread slices, buttered side up, on top. Cook sandwiches, turning once, until golden brown and cheese is melting, about 8 minutes.

Swiss Cheese Fondue

Swiss Cheese Fondue

Ingredients
1 garlic clove, halved
2 cups white wine, chicken broth or unsweetened apple juice, divided
1/4 teaspoon ground nutmeg
7 cups (28 ounces) shredded Swiss cheese
2 tablespoons cornstarch
Cubed French bread

Directions
Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine).

Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.

Recipe found here: Swiss Cheese Fondue

Banana-Chocolate Chip Pancakes

Banana-Chocolate Chip Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk*
1 medium (1/2 cup) firm ripe banana, mashed
1 Land O Lakes® Egg
2 tablespoons Land O Lakes® Butter with Canola Oil, melted
1/4 cup mini real semi-sweet chocolate chips

Land O Lakes® Butter with Canola Oil
Pancake syrup, warmed

Directions
Heat lightly greased griddle or skillet to 350ºF or until drops of water sizzle.

Stir together flour, sugar, baking powder, baking soda and salt in bowl. Add buttermilk, banana, egg and melted Butter with Canola Oil; beat with whisk just until smooth (batter will be thick). Stir in chocolate chips.

Spoon 1/4 cup batter, for each pancake, onto hot griddle; spread to form 4-inch circle. (If batter is too thick, stir in 1 to 2 tablespoons buttermilk.) Cook pancakes 2-3 minutes or until bubbles form on top. Turn pancakes; continue cooking 2-3 minutes or until browned. Keep warm. Repeat with remaining batter.

Serve warm pancakes with Butter with Canola Oil and syrup.

Recipe found here: Banana-Chocolate Chip Pancakes

Buffalo Chicken Empanadas with Blue Cheese Sauce

Buffalo Chicken Empanadas with Blue Cheese Sauce

Ingredients
1 small onion, chopped
1 small green pepper, chopped
4-1/2 teaspoons canola oil
2 garlic cloves, minced
3 cups finely chopped rotisserie chicken
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/2 cup Buffalo wing sauce
1/4 teaspoon salt
1/4 teaspoon pepper
5 sheets refrigerated pie pastry
2 eggs
2 tablespoons water
1 cup heavy whipping cream
1 cup (4 ounces) crumbled blue cheese

Directions
In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.

In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.

On a lightly floured surface, unroll one pastry. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess dough and reroll scraps. Repeat with remaining pastry.
Beat eggs and water; brush over edges of pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough over filling. Press edges with a fork to seal.

Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° for 9-12 minutes or until golden brown.

Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve with empanadas. Yield: 8 dozen (1 cup sauce).

Make Ahead: Unbaked empanadas may be frozen for up to 2 months. Bake as directed for 12-16 minutes.

Recipe found here: Buffalo Chicken Empanadas with Blue Cheese Sauce

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