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Posts Tagged ‘Recipe of the Day’

Spinach-Topped Tomatoes

Spinach-Topped Tomatoes

Ingredients
1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Directions
In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid.
Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture.

Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper.

Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through. Yield: 6 servings.

Recipe found here: Spinach-Topped Tomatoes

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Runza

Runza
Ingredients
4-1/2 cups all-purpose flour, divided
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs

FILLING:
1 pound ground beef
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

Directions
Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes.

Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.

Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350° for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.

Recipe found here: Runza

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Cool and Creamy Watermelon Pie

Cool and Creamy Watermelon Pie

Ingredients
1 package (3 ounces) watermelon gelatin
1/4 cup boiling water
1 carton (12 ounces) frozen whipped topping, thawed
2 cups cubed seeded watermelon
1 graham cracker crust (9 inches)

Directions
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set. Yield: 6-8 servings.

Recipe found here: Cool and Creamy Watermelon Pie

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Cheeseburger Pepper Cups

Cheeseburger Pepper Cups

Ingredients
4 medium sweet red, yellow or green peppers
1/2 pound ground turkey or beef
1/4 cup finely chopped onion
2 cups cooked brown rice
1 can (6 ounces) tomato paste
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup vegetable broth
1 cup (4 ounces) shredded cheddar cheese

Directions
Cut peppers in half lengthwise and remove seeds; set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt and pepper. Spoon into peppers.

Place in a greased 13-in. x 9-in. baking dish; pour broth around the peppers. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 4 servings.

Recipe found here: Cheeseburger Pepper Cups

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BBQ Chicken Sliders

BBQ Chicken Sliders

Ingredients

BRINE:
1-1/2 quarts water
1/4 cup packed brown sugar
2 tablespoons salt
1 tablespoon liquid smoke
2 garlic cloves, minced
1/2 teaspoon dried thyme

CHICKEN:
2 pounds boneless skinless chicken breast halves
1/3 cup liquid smoke
1-1/2 cups hickory smoke-flavored barbecue sauce
16 slider buns or dinner rolls, split and warmed

Directions
In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate.

Place chicken in a large resealable bag; add remaining brine. Seal bag, pressing out as much air as possible; turn to coat chicken. Place in a large bowl; refrigerate 18-24 hours, turning occasionally.

Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine in bag. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

Remove chicken; cool slightly. Discard cooking juices. Shred chicken with two forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns. Yield: 8 servings (2 sliders each).

Recipe found here: BBQ Chicken Sliders

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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

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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

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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

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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

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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

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