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Posts Tagged ‘Recipe of the Day’

Texas Taco Dip Platter

Texas Taco Dip Platter

Ingredients
2 pounds ground beef
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato puree
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (10-1/2 ounces) corn chips
2 cups hot cooked rice

TOPPINGS:
2 cups (8 ounces) shredded cheddar cheese
1 medium onion, chopped
1 medium head iceberg lettuce, shredded
3 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup picante sauce, optional

Directions
In a large skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add next seven ingredients; simmer for 1-1/2 hours.

Add beans and heat though. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired. Yield: 10-12 servings.

Recipe found here: Texas Taco Dip Platter

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Cinnamon-Apple Pork Chops

Cinnamon-Apple Pork Chops

Ingredients
2 tablespoons reduced-fat butter, divided
4 boneless pork loin chops (4 ounces each)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 medium tart apples, thinly sliced
2 tablespoons chopped pecan

Directions
In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.

Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings

Recipe found here: Cinnamon-Apple Pork Chops

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Mini Reuben Skewers

Mini Reuben Skewers With Dipping Sauce

Ingredients
1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/3 cup Wish-Bone® Thousand Island Dressing
1 can (8 oz.) sauerkraut, drained and coarsely chopped
4 thin slices rye bread, crust removed
8 ounces sliced cooked corned beef or pastrami
8 ounces sliced Swiss cheese

Directions
TOTAL TIME: 10 min

Combine Hellmann’s® or Best Foods® Real Mayonnaise, Dressing and sauerkraut in medium bowl; set aside.
Evenly top 2 bread slices with cheese, corned beef, then remaining bread. Cut each sandwich into 20 cubes and secure with wooden toothpicks. Serve with dipping sauce.

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Raspberry Peach Pie

Raspberry Peach Pie

Ingredients
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cold water

FILLING:
4 medium peaches, peeled and sliced
1-1/3 cups sugar
5 teaspoons lemon juice
1/4 cup cornstarch
1/3 cup water
3 cups fresh raspberries

Directions
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.

Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.

Refrigerate for at least 4 hours or overnight. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Raspberry Peach Pie

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lasagna rolls

Lasagna Rolls

Ingredients
6 lasagna noodles
1 pound ground beef
1 jar (14 ounces) spaghetti sauce
1 teaspoon fennel seed, optional
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions
Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and fennel seed if desired; heat through.

Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in.-square baking dish. Top with remaining sauce and cheese.

Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted. Yield: 6 servings.

Recipe found here: Lasagna Rolls

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Cheesy Stuffed Peppers

Cheesy Stuffed Peppers

Ingredients
6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Directions
Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender.
Meanwhile, brown beef, onion and salt in a skillet; drain.

Cool slightly. Stir in the cheese, tomatoes and rice.

Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6 servings.

Recipe found here: Cheesy Stuffed Peppers

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Slow-Cooked Sloppy Joes

Slow-Cooked Sloppy Joes

Ingredients
2 pounds ground beef
1 cup chopped green pepper
2/3 cup chopped onion
2 cups ketchup
2 envelopes sloppy joe mix
2 tablespoons brown sugar
1 teaspoon prepared mustard
12 hamburger buns, split

Directions
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, sloppy joe mix, brown sugar and mustard.

Transfer to a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until flavors are blended. Spoon 1/2 cup onto each bun. Yield: 12 servings.

Recipe found here: Slow-Cooked Sloppy Joes

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