Archive for January, 2014

Buffalo Chicken Dip

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips, optional

Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.

Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices. Yield: about 2 cups.

Recipe found here: Buffalo Chicken Dip


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Raspberry Cream Croissants

Raspberry Cream Croissants

4 to 6 croissants
1/2 cup seedless raspberry jam
Whipped cream in a can or whipped topping
1-1/4 cups fresh or frozen unsweetened raspberries, thawed
Confectioners’ sugar, optional

Cut the croissants in half horizontally; spread cut halves with jam. Spread whipped cream over bottom halves; top with raspberries. Replace tops. Dust with confectioners’ sugar if desired. Serve immediately. Yield: 4-6 servings.

Recipe found here: Raspberry Cream Croissants

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Pulled Pork Subs

Pulled Pork Subs

1 small onion, finely chopped
1 boneless pork shoulder butt roast (2-1/2 pounds)
1 bottle (18 ounces) barbecue sauce
1/2 cup water
1/4 cup honey
6 garlic cloves, minced
1 teaspoon seasoned salt
1 teaspoon ground ginger
8 submarine buns, split

Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.

Remove meat; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. Yield: 16 servings.

Recipe found here: Pulled Pork Subs

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Sweet & Spicy Jalapeno Poppers

Sweet & Spicy Jalapeno Poppers

6 jalapeno peppers
4 ounces cream cheese, softened
2 tablespoons shredded cheddar cheese
6 bacon strips, halved widthwise
1/4 cup packed brown sugar
1 tablespoon chili seasoning


Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.

Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 18-20 minutes or until bacon is firm. Yield: 1 dozen.

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

Recipe found here: Sweet & Spicy Jalapeno Poppers

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Perfectly Chocolate Cake

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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Ranch Potato Wedges

Ranch Potato Wedges

5 Yukon gold potatoes, cut into wedges
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon chili powder
2 cups Daisy Brand Sour Cream
1 packet dry ranch dip mix
1/2 cup heavy cream
1/4 cup bacon bits
1/4 cup sliced green onions

Pre-heat the oven to 425 degrees. In a large bowl, combine the potatoes, oil, salt, pepper and chili powder.

Toss until the potatoes are evenly coated with the seasoning. Spread the potatoes out on a sheet tray lined with parchment paper. Bake the potatoes for 25-30 minutes or until tender when pierced with a fork.

While the potatoes are cooking, mix the sour cream, the dip mix and the heavy cream in a medium bowl; combine well. Once the potatoes are done, transfer the wedges to a serving platter. Spoon the sour cream sauce over the potatoes. Top the wedges with bacon bits and green onions.

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Stromboli Ring

Stromboli Ring

1 pound Johnsonville® Mild Ground Italian Sausage
1-1/2 cups (6 ounces) shredded Monterey Jack or part-skim mozzarella cheese
2 eggs
1/2 teaspoon Italian seasoning
1 loaf (1 pound) frozen bread dough, thawed
1 tablespoon grated Parmesan cheese
Marinara sauce, warmed, optional

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning.

On a lightly floured surface, roll dough into an 18-in. x 6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals.

Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired. Yield: 12 servings.

Recipe found here: Stromboli Ring

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