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Loaded Baked Potato Salad

Loaded Baked Potato Salad

Ingredients
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-cooked eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups (12 ounces) sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Directions
Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.

Recipe found here: Loaded Baked Potato Salad

Classic Pecan Pie

Classic Pecan Pie

1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust

Directions

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

Recipe found here: Classic Pecan Pie

Basil Pasta and Ham Salad

Basil Pasta and Ham Salad

Ingredients

TOMATO BASIL DRESSING:
1 cup chopped fresh tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped green onions
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon salt, optional
1/4 teaspoon pepper

SALAD:
2-1/2 cups uncooked spiral pasta
1 cup cubed fully cooked ham
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup chopped fresh basil

Directions
In a large bowl, combine tomatoes, basil, onions, oil, lemon juice, garlic, sugar, salt and pepper if desired. Cover and refrigerate for at least 15 minutes.

Meanwhile, cook pasta according to package directions until firm to the bite; drain and rinse with cold water. Transfer to a large salad bowl. Stir in the ham, olives and basil. Pour dressing over salad; toss to coat. Yield: 8 servings.

Recipe found here: Basil Pasta and Ham Salad

Roasted Corn Salsa

Roasted Corn Salsa

Ingredients
2 medium ears sweet corn in husks
2 medium tomatoes, chopped
1 small onion, chopped
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped sweet red pepper
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon salt
Dash pepper
Tortilla chips

Directions
Peel back husks of corn but don’t remove; remove silk. Replace husks and tie with kitchen string. Place corn in a bowl and cover with water; soak for 20 minutes. Drain. Grill corn, covered, over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Cool.

Remove corn from cobs and place in a bowl. Add tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Serve with tortilla chips. Yield: about 2-1/2 cups.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Roasted Corn Salsa

Strawberrry-Rosemary Yogurt Pops

Strawberrry-Rosemary Yogurt Pops

Ingredients
1 cup chopped fresh strawberries
2 tablespoons balsamic vinegar
2 tablespoons strawberry preserves
2 fresh rosemary sprigs
1-1/2 cups (12 ounces) vanilla yogurt
6 freezer pop molds or paper cups (3 ounces each) and wooden pop or lollipop sticks

Directions
In a small bowl, mix strawberries, vinegar, preserves and rosemary. Let stand 30 minutes; discard rosemary.

Spoon 2 tablespoons yogurt and 1 tablespoon strawberry mixture into each mold or paper cup. Repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. Yield: 6 pops

Recipe found here: Strawberrry-Rosemary Yogurt Pops

Maple Nut Coffee Cake

Maple Nut Coffee Cake

Ingredients
1 package (16 ounces) hot roll mix
3 tablespoons sugar
3/4 cup warm water (120° to 130°)
6 tablespoons butter, melted
1 egg
1 teaspoon maple flavoring

FILLING:
1/2 cup sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
2 tablespoons butter, melted

GLAZE:
1-1/2 cups confectioners’ sugar
1/4 teaspoon maple flavoring
1 to 2 tablespoons milk

Directions
In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well.

Turn onto a floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 45-60 minutes.

In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each into a 12-in. circle. Place one circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal.

Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge five or six times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, about 30-45 minutes.

Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake. Yield: 16 servings.

Recipe found here: Maple Nut Coffee Cake

One-Pan Spaghetti and Sausage

One-Pan Spaghetti and Sausage

Ingredients
1 Jar (24 oz) pasta sauce
3 Cup(s) water
8 Ounce(s) uncooked spaghetti, broken in half
1 Package(s) JOHNSONVILLE® Three-Cheese Italian Style Premium Cooking Sausage, cut into thin slices
Grated Parmesan cheese

Directions
In a large saucepan, combine pasta sauce and water. Bring to a boil, stirring often.

Stir in spaghetti.

Simmer, uncovered, for 7-9 minutes or until spaghetti is tender, stirring often.

Add sausage. Cook for 2-3 minutes or until heated through.

Sprinkle with Parmesan cheese.

Recipe found here: One-Pan Spaghetti and Sausage

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