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Archive for January, 2014

Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients
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

Directions
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

Ingredients
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

Directions
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

Ingredients
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

Directions
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

Ingredients
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

Directions

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

Ingredients
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
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Directions
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.

VARIATIONS:
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.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
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

Ingredients
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

Directions
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

Ingredients
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

Directions
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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Pastry for a Single-Crust Pie

Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, cut up
1/4 cup ice water

Directions
In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

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Banana-Butterscotch Cream Pie

Banana-Butterscotch Cream Pie

Ingredients
1 Pastry for a Single-Crust Pie or half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
1 teaspoon unflavored gelatin
1 tablespoon cold water
1 1/2 cups packed dark brown sugar
1/4 cup butter
1 cup whipping cream
1 1/2 cups whole milk
1/4 cup cornstarch
1 tablespoon all-purpose flour
salt
3 egg yolks, lightly beaten
1 egg, lightly beaten
1 teaspoon vanilla
3 bananas
2 ounces white baking chocolate, melted and slightly cooled
2 ounces dark chocolate, melted and slightly cooled

Directions
Preheat oven to 450 degrees F. If using, prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil.

Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. (If using refrigerated piecrust, follow package directions.)
In a 6-ounce custard cup stir gelatin into the cold water; set aside to soften.

In a large saucepan combine 1 cup of the brown sugar and the butter. Cook and stir over medium heat for 10 to 12 minutes or until mixture is slightly dark brown in color and smells almost burnt. Immediately add cream (mixture may sputter). Remove from heat.

In another small saucepan heat milk just until bubbly around the edges. Remove from heat.

In a medium bowl stir together the remaining 1/2 cup brown sugar, cornstarch, flour, and salt. Add egg yolks, egg, and vanilla. Whisk about 1 minute or until fluffy. Gradually stir hot milk into egg mixture. Add egg mixture to cream mixture in saucepan. Cook and stir over medium heat about 15 minutes or until thickened and bubbly. Remove from heat; stir in gelatin mixture.

Cut bananas into 1/2-inch slices; fold into cream mixture. Pour into pastry shell. Cover surface of filling with plastic wrap and chill pie for 4 to 24 hours.

Before serving, fill a small, heavy resealable plastic bag with melted white chocolate. Fill another bag with melted dark chocolate. Snip a small hole in one corner of each bag. Pipe chocolates over pie.

Recipe found here: Banana-Butterscotch Cream Pie

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Slow Cooker Creole Chicken With Sausage

Slow Cooker Creole Chicken With Sausage

Ingredients
1 1/2 pounds boneless chicken thighs, cut into chunks
12 ounces smoked andouille sausage, cut in 1- to 2-inch lengths
1 cup chopped onions
3/4 cup chicken broth or water
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 teaspoons Cajun or Creole seasoning
dash cayenne pepper, to taste
1 green bell pepper, chopped
salt and pepper, to taste
hot cooked white or brown rice or cooked drained spaghetti

Directions
In a slow cooker, combine the chicken thigh pieces, andouille sausage pieces, chopped onions, broth or water, tomatoes (with their juices), tomato paste, Creole seasoning, and cayenne pepper.

Cover and cook the chicken and sausage mixture on LOW for 6 to 7 hours. Add the chopped green bell pepper about an hour before the dish is done. Taste and add salt and pepper, as needed.

Serve this flavorful chicken and sausage dish over hot boiled rice, or serve it with spaghetti or angel hair pasta.

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