Apricot Ham Rolls
1-2/3 cups apricot nectar, divided
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 cup uncooked Minute® White Rice
2 tablespoons minced fresh parsley
8 thin slices fully cooked ham
2 tablespoons maple syrup
In a large saucepan over medium heat, combine 1-1/3 cups apricot nectar, mustard and salt; bring to a boil. Stir in rice. Remove from heat; cover and let stand for 6-8 minutes or until the liquid is absorbed. Add parsley and fluff with a fork.
Place about 1/4 cup of rice mixture on each slice of ham. Overlap two opposite corners of ham over rice mixture; secure with a toothpick.
In a large skillet over medium-high heat, combine syrup and remaining nectar; bring to a boil. Add ham rolls; reduce heat. Cover and simmer for about 5 minutes or until heated through, basting occasionally with the sauce. Remove toothpicks. Yield: 4 servings.
Recipe found here: Apricot Ham Rolls
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Buttermilk Pecan Chicken
1 cup ground pecans
1/4 cup sesame seeds, optional
1 tablespoon paprika
2 teaspoons salt
1/8 teaspoon pepper
1 cup all-purpose flour
1/2 cup buttermilk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, melted
18 pecan halves
In a shallow bowl, combine the pecans, sesame seeds if desired, paprika, salt and pepper. Place flour and buttermilk in separate bowls. Coat chicken with flour, dip in buttermilk, then coat with pecan mixture.
Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Top each with three pecan halves. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 170°. Yield: 6 servings.
Recipe found here: Buttermilk Pecan Chicken
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Easy Peach Cobbler
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
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1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3/4 cup hulled and sliced strawberries
Cherries, strawberries or other fruit (optional)
Vanilla ice cream or whipped cream (optional)
1. Preheat oven to 350 degrees. Put butter in an 8×8-inch pan and place in the oven until the butter has just melted. Remove from the oven and set aside.
2. Whisk the flour, sugar, baking powder and salt in a large bowl to blend. Using a rubber spatula, cut through the batter a couple of times to incorporate the butter and push the batter into the corners of the pan.
3. Drain any liquid from the strawberries and arrange them neatly over the batter.
4. Bake until the entire top is golden brown, about 50 minutes. Serve warm with vanilla ice cream, optional.
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Upside-Down Berry Cake
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 package yellow cake mix (regular size)
1-1/4 cups water
2 tablespoons canola oil
1-1/2 cups miniature marshmallows
In a well-greased 13×9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers. Yield: 15 servings.
Recipe found here: Upside-Down Berry Cake
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Raisin Cinnamon Rolls
2 medium potatoes, peeled and diced
1 package (1/4 ounce) active dry yeast
1/2 teaspoon plus 1/4 cup sugar, divided
1/2 cup evaporated fat-fat milk
1/4 cup honey
3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon butter flavoring
5 cups all-purpose flour
2 egg whites, lightly beaten, divided
1-1/4 cups packed brown sugar
1/2 cup raisins
2 teaspoons ground cinnamon
1-1/2 cups confectioners’ sugar
3 tablespoons fat-free milk
1/2 teaspoon vanilla extract
In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110°-115° if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes.
Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x 13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls. Yield: 18 rolls.
Recipe found here: Raisin Cinnamon Rolls
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Jumbo Caramel Banana Muffins
1/4 cup shortening
1 cup sugar
1-1/2 cups mashed ripe bananas (about 3 large)
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon 2% milk
1/2 cup confectioners’ sugar
In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners’ sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Yield: 6 muffins.
Recipe found here: Jumbo Caramel Banana Muffins
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