PUBLISHER'S CORNER
“The true meaning of life is to plant trees under whose shade you do not expect to sit.” ~ Nelson Henderson
Good afternoon and welcome to the newest issue of A to Z Recipes Newsletter. For those in the path of devastation left by "Florence", you have my thoughts and prayers. Even my own daughter has suffered from the flooding, possibly a total loss of one vehicle, and destruction of everything on the ground floor of their residence. Like me, they know that the most precious property is their lives. That is safe therefore they will just work harder to replace any "stuff" lost.
In today's issue we share recipes from some great pals (and a few from moi). My thanks to the following:
Lisa, Belmont, NC
Amy, Gastonia, NC
Jessica, Corfu, Greece
Lynda, MO
Pammie, Swanton, OH
Marilyn, OH
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Want to get to know one another better or share cooking tips? We have a gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
https://www.quicktopic.com/37/H/a8K9wr7j97nV
DID YOU KNOW?
7 Secret Ingredients That Make Cake Mix Taste Homemade
Whole Milk: Substitute the water in the recipe on the side of the box with milk for a dense texture.
Sour Cream: Add the ingredients as directed, then include two dollops of sour cream to make the cake extra moist.
Pudding: Want to kick up the flavor? Combine 2 tablespoons of instant pudding powder (vanilla for vanilla cake, chocolate for chocolate cake) with ½ cup water or milk, 3 eggs and 1/3 cup vegetable oil.
Mayonnaise: Substitute the oil in the cake mix recipe with 1 cup of (yep) mayo. Don’t knock it ’til you’ve tried it.
Coffee: If you love chocolate-covered coffee beans, this one’s for you. Try substituting brewed coffee for water the next time you make a boxed chocolate cake.
Lemon: Squeeze half a lemon and grate 2 tablespoons of zest into your yellow cake mix, then add the other ingredients as usual, to give it a tart kick.
Butter: Swap melted butter for vegetable oil to get that “this took three hours to make” taste. (It’ll take only about 30 minutes.)
Source: Lindsay Champion, Pure Wow
https://www.purewow.com/food/cake-mix-secret-ingredients?utm_source=zergnet&utm_medium=syndication
JUST MAKE ME LAUGH!
Smoking will kill you... Bacon will kill you... But, smoking bacon will cure it.
One day you're the best thing since sliced bread. The next, you're toast.
My wife made me a green hamburger today to celebrate St Patricks Day. I asked her how she colored it and she said she didn't know what I was talking about.
TODAY'S RECIPES
Continental Chicken
~Shared by Lisa, Belmont, NC
6 chicken breasts
Salt-pepper- garlic powder (to taste)
1/2 tsp thyme
1/2 tsp basil
1/2 cup milk (or water)
1 can (10 1/2 ounce cream of chicken soup
1 cup sour cream
Place chicken (seasoned with salt, pepper, and herbs) in crockpot. Combine liquid and soup and pour over chicken. Cover, and cook (low 6-8 hours) (high 2 1/2 - 3 hours) Last 1/2 hour, add sour cream.
Serve chicken with sauce over a bed of rice or cooked noodles. Garnish (if desired) with parsley.
Instant Pot Spaghetti Sauce
~Shared by Amy, Gastonia, NC
INGREDIENTS
2 pounds Italian sausage mild or hot, Optional, casings removed
1 Tablespoon Extra Virgin Olive Oil
1 Onion optional, chopped
3 to 4 cloves Fresh Garlic minced
28 ounces Diced Tomatoes
6 ounces Tomato Paste
30 ounces Tomato Sauce
3 teaspoons Dried Basil
2 teaspoons Dried Parsley Flakes
2 teaspoons Light Brown Sugar
2 teaspoons Sea Salt
1/4 to 1/2 teaspoon Crushed Red Pepper Flakes crushed
1/4 teaspoon Freshly Ground Black Pepper
1/2 cup Red Wine/Cabernet a good Cabernet!
1/2 cup Fresh Water
2 teaspoons fennel seeds crushed
Parmesan Rind chunk optional
INSTRUCTIONS
1. Turn your Pressure Cooker to Sauté or Browning mode and allow it to heat.
2. Add a Tablespoon of olive oil to the Pressure Cooker cooking pot and then dump in the sausage/ground beef.
3. Brown the sausage, breaking it up as you stir.
4. (If not using meat start here) Add the rest of the ingredients.
5. Lock on Lid and Close Pressure Valve
6. Cook on high pressure for 10 minutes. When Beep sounds, allow a 15 minute natural release, then carefully do a quick release.
Source: This Old Gal food blog
Bacon Ranch Cheese Ball
~Shared by Jessica, Corfu, Greece
2 (8 oz each) packages cream cheese
1 (1 oz.) packet dry buttermilk ranch dressing mix
½ cup cheddar cheese, grated
¼ cup green onion, thinly sliced
6 pieces of bacon, fried and crumbled
¼ cup chopped black olives, optional
1 cup pecans or almonds, finely chopped for coating
Mix together the cream cheese and dry ranch packet. I put mine in the mixer and used the paddle attatchment. That made it so easy. Otherwise, mix in a bowl until smooth.
Add the cheese, onions, olive if using and bacon. If you are short on time, buy the real bacon bits and add about a ½ cup.
Shape into a ball. Roll it in the nuts to coat the outside. You can make one big ball or two smaller ones.
Keep it stored in the refrigerator.
Recipe adapted from Awesome Recipes.
Source: The Recipe Critic
https://therecipecritic.com/bacon-ranch-cheese-ball/
Taco Soup
~Shared by Lynda, MO
This is the best taco soup I have ever tasted and everyone who has tasted it wants the recipe. This is a recipe that I make flying by the seat of my pants so the amounts can be made to your liking. If you like more meat, then increase the hamburger but this is approximately how I make it.
1 1/2 pounds of hamburger
2 cans Ro-Tel tomatoes with chili peppers
2 cans diced tomatoes
1 can beans in chili sauce (here they are called Ranch beans, no meat)
1 can whole grain corn
1 envelope taco seasoning mix
1 envelope ranch dressing mix
None of the cans need to be drained, just put them in the pot with the taco and ranch dressing mixes. Brown the hamburger, drain and add to the pot. Simmer for 15 - 20 minutes. Serve with corn chips, grated cheese and sour cream. Let everyone top their bowls the way they like them.
You can add salt and pepper if you like, I don't. This is a very quick and easy soup that can also be cooked in a slow cooker. I wouldn't recommend cooking it in the slow cooker all day but 3 or 4 hours on low wouldn't hurt.
Hasenpfeffer
~Shared by Pammie, Swanton, OH
Found this in the Toledo Blade and it looked good so we kept it. We tried it and decided to modify the directions a little to make it workable. We don't think the person who wrote it actually tried to follow the original directions!
1 pound bacon
5 to 6 pounds fresh rabbit, boned and cut into bite-size pieces
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup flour
1/2 cup finely chopped onions
1 clove finely chopped garlic
1/2 cup dry red wine
1/2 cup dry white wine
1 cup chicken stock (or 2 bouillon cubes in a cup of hot water)
2 Tablespoons brandy (I was out of brandy one time and substituted Apricot Brandy and thought it was delicious-of course I drank some while I cooked which may have influenced my taste buds)
1 teaspoon currant jelly
1 small bay leaf
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
2 teaspoons lemon juice (either squeezed fresh or Minute Maid frozen NOT the reconstituted junk)
1/2 cup chopped parsley flakes
Crisp the bacon in a skillet and remove to a platter leaving the fat in the skillet. Roll rabbit pieces in a flour-salt-pepper mixture and lightly brown in the bacon fat. As they are browned, transfer to a platter.
Sauté onion and garlic in fat. Pour in wine and chicken stock. Transfer everything to a heavy 5 quart pan and bring to a boil over high heat.
Stir in brandy, currant jelly, bay leaf, rosemary, and thyme. Return rabbit and juices from platter to pan. Cover and simmer on low heat 1 1/2 hours until tender.
Remove bay leaf, stir in lemon juice and parsley. Taste and adjust seasonings as needed. The sauce will be quite peppery.
Best Chicken EVER
~Shared by Marilyn, OH
2 cups buttermilk
2 eggs
1 tsp. paprika
1 tsp. hot sauce (I used some Louisiana Hot Sauce)
salt and pepper to taste
2 tsp. baking powder
1 1/2 tsp. baking soda
flour
1 lb of chicken wings, or chicken breast (or even legs)
vegetable or canola oil for frying (I use canola oil)
Wash the chicken and dry it with paper towels.
Mix the liquid ingredients and spices together until fully combined.
In another bowl, combine baking powder and baking soda, and then whisk into buttermilk until it becomes foamy.
In a shallow dish put about 2 cups of flour alongside the buttermilk mixture.
Dredge chicken in flour on all sides, then dip into buttermilk mixture and make sure it’s coated well all around.
Dredge chicken in flour one more time, then place the chicken on a plate, and repeat with all chicken pieces.
In a frying pan, heat up lots of oil, at least an inch. Make sure the oil is hot enough.
Do not put too many pieces at once, leave enough room in between chicken, because you don’t want them to stick together.
The first side will take longer to cook (about 7 min), and the second side will cook faster, 3 to 5 minutes.
Repeat with remaining chicken.
After chicken is fried, place them on paper towels to soak up some of the oil and sprinkle some salt over it.
Tammy's Fruit Pizza
~Shared by Marilyn, OH
2 tubes refrigerated sugar cookie dough
2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1 cool whip
fresh fruit
Pat cookie dough onto bottom of 15 x 10 x 1 inch baking pan.
Bake at 350 for 10 to 12 min. or until golden brown.
Cool completely.
In large mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Add cool whip. Spread over cooled crust. Arrange fruit (see below for favorites).
** I cut cookie crust before adding fruit, a lot easier**
~Favorite Fruits Used~
Kiwi
Strawberries
Mandarin oranges
pineapples
red grapes
blueberries
banana
Witch Hats and Broomsticks!
~Shared by Marilyn, OH
Witch Brooms:
1 bag mini peanut butter cups
1 bag stick pretzels
Witch Hats:
1 pkg Oreo peanut butter fudge creams (or similiar)
1 can white frosting
purple food coloring
1 bag Hersheys Kisses
1 Ziploc baggie
For the Brooms: Unwrap cups, Turn upside Down, Insert Pretzel Stick in center.
For the Hats: Start by coloring the frosting the desired color, then scoop into the baggie.
Snip corner of the baggie and pipe frosting onto the center of the cookie.
Twist a Hershey Kiss as you press it into the frosting, to help create an even "hat band".
Family’s Favorite Potato Stacks
~Shared by Marilyn, OH
3 teaspoons butter
2 teaspoons Parmesan cheese
1 teaspoon garlic powder
1 teaspoon thyme leaves
salt
freshly ground black pepper
8-10 gold potatoes, cut into 1/16 inch slices
First, preheat your oven to 350°F.
Then, melt butter and use it to butter your muffin tin.
Next, cut your gold potatoes into thin slices.
When finished, place them in a large mixing bowl.
Then, add melted butter, Parmesan cheese, and spices.
Toss the mixture so that the potatoes are coated evenly.
Now, layer potatoes into stacks and place them into each individual muffin cup in muffin tin.
Sprinkle salt and pepper on top. Place the muffin tin in the oven.
Bake for 55-60 minutes, or until edges are golden brown and the center is tender.
Once done, take them out of the oven and let them cool for about 5 minutes.
Garnish the finished potato stack with Parmesan cheese, thyme, or rosemary. And enjoy!
Yield ~ feeds 4-6 people
Chocolate Zucchini Cake with Custard Sauce
~Shared by Marilyn, OH
1-3/4 cups sugar
1/4 cup canola oil
1/2 cup butter, softened
1/2 cup buttermilk
2 eggs
2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups finely shredded zucchini
3/4 cup semisweet chocolate chips
1/2 cup sliced almonds
Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan*.
In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture.
Stir in zucchini, chocolate chips and almonds. Transfer to prepared pan.
Bake 55-60 minutes or until a toothpick inserted in center comes out clean.
Cool 10 minutes before removing from pan to a wire rack to cool.
*Note: For easier removal of cake, use solid shortening to grease tube pans.
CUSTARD SAUCE:
1/2 cup sugar
2 Tbsp all-purpose flour
2 Tbsp cornstarch
3 cups whole milk
3 egg yolks
4 Tbsp butter
1/2 teaspoon almond extract
In a large saucepan, mix sugar, flour and cornstarch. Whisk in milk.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly.
Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract.
Serve warm with individual cake slices. Cover and refrigerate leftover sauce. Enjoy!
Pizza Monkey Bread
~Shared by Marilyn, OH
1/3 cup olive oil
1 teaspoon Italian seasoning
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
2 cans (16.3 ozs each) large refrigerated flaky biscuits (8 count)
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
30 slices pepperoni, halved
1/2 cup marinara sauce
Additional marinara sauce, warmed
Preheat oven to 350°.
In a large microwave-safe bowl, combine first four ingredients; microwave, covered, on high for 30 seconds. Cool slightly.
Cut each biscuit into four pieces; add to oil mixture and toss to coat.
Add cheeses and pepperoni; toss to combine.
In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers.
Bake about 40 minutes or until golden brown. Cool in pan 10 minutes.
Run a knife around sides and center tube of pan. Invert onto a serving plate.
Serve with additional warmed sauce. Enjoy!
Tips:
Craving garlic breadsticks? Double or triple the amount.
For a delicious twist, try replacing the marinara with pesto. Bonus-it's colorful!
Cheesy Mashed Potato Pancakes
~Shared by Marilyn, OH
4 cups mashed potatoes*
2 cups (8 oz) shredded mozzarella cheese
1 large egg
1/4 cup flour (or up to 1/2 cup flour for creamier potatoes)
2 to 3 Tbsp chives, chopped
1/2 cup plain bread crumbs
Light Olive oil or Canola oil to sauté
Sour cream to serve
In a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, 1/4 cup flour and 2 Tbsp chopped chives.
Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
Place a heaping tablespoonful of potato mixture between your palms and form into a round, 1/3" thick patty.
Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. I usually have 2 skillets going at once to finish sooner.
*This recipe works best with mashed potatoes that are not ultra creamy and buttery, and if they are, you may need a little more flour for them to hold a patty shape.
And is not intended for use with instant mashed potatoes.
Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.
Best Beef and Broccoli
~Shared by Marilyn, OH
3 Tbsp cornstarch, divided
1/2 cup water, plus 2 Tbsp, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb chuck steak, cut into thin 3-inch strips
2 Tbsp vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce, recommend reduced sodium
2 Tbsp brown sugar
1 teaspoon ground ginger
hot cooked rice
In a bowl, combine 2 Tbsp cornstarch, 2 Tbsp water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 Tbsp oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice ~ Enjoy! Serves 4
PUBLISHER'S CHOICE
Jalapeño Infused Bloody Mary
Oh goodness! This reminds me of some of our a2z road trips. Lordy, isn't it time for another??
Ingredients
1 cup tomato juice
1 ounce Jalapeño Infused Vodka (recipe below)
1 tsp Worcestershire Sauce
1/4 tsp salt
pinch of pepper
1 tsp pickle juice
1 tsp olive juice
1 tsp lemon juice
1 tsp lime juice
Fill a pint glass 3/4 of the way full with ice. Combine all ingredients and stir well. Garnish with all sorts of delicious things. Enjoy!
Jalapeño Infused Vodka
Makes about 5 ounces, enough for 5 of the above Bloody Marys
2 jalapeños sliced if you like things less spicy, remove the seeds
1 cup vodka
Instructions
To make vodka: Put the jalapeño slices in the jar. Fill the jar vodka.
Let the vodka rest for at least 24 hours.
Fill a pint glass 3/4 of the way full with ice. Combine all ingredients and stir well. Garnish with all sorts of delicious things. Enjoy!
Source: Wine and Glue
Baked Chicken Tenders Recipe with Easy Dipping Sauce
This Baked Chicken Tenders Recipe with Easy Dipping Sauce need to be part of your weeknight dinner line up! This chicken tender recipe is so delicious and way lighter than traditional fried chicken tenders and barbecue sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 592 kcal
Ingredients
For Chicken Tenders
2 lbs chicken tenders salt and pepper
1 cup all purpose flour
3 eggs
1 TBSP milk I used skim
2 cups corn flakes cereal
1 cup bread crumbs
1 TBSP sweet paprika
1 TBSP chicken stock base
2 TBSPs grill seasoning see note
1/4 cup vegetable oil
For Dipping Sauce
1/2 cup Yoplait nonfat yogurt
1 1/2 TBSPs hot sauce
1 garlic clove minced
1/4 tsp salt
1/4 tsp Worcestershire sauce
Instructions
Preheat your oven to 400 degrees.
In a food processor, to make the breading mixture, combine the cereal, bread crumbs, paprika, chicken stock base, grill seasoning, and vegetable oil.
Pour the flour out onto a large plate. Whisk the eggs with the milk in a medium sized bowl and put it next to the flour. Finally pour the breading mixture on a large plate next to the eggs. Place a large baking sheet next to the breading mixture.
Season the chicken tenders lightly with salt and pepper and working in batches dip them in the flour, then the eggs, then the breading mixture and place them on the baking dish. Bake for 15 minutes or until cooked through.
While the chicken is baking, mix together the yogurt, hot sauce, garlic, salt, and Worcestershire sauce.
Recipe Notes
What type of grill seasoning you get greatly impacts the final taste of this recipe, so make sure you get one you like!
Please note that the nutritional information on these does not account for the dipping sauce and it does account for all of the breading, eggs, and flour, though you do not use all of it.
Nutrition Facts Baked Chicken Tenders Recipe with Easy Dipping Sauce Amount Per Serving Calories 592 Calories from Fat 177 % Daily Value* Total Fat 19.7g 30% Saturated Fat 3.3g 17% Polyunsaturated Fat 9.9g Monounsaturated Fat 4.4g Cholesterol 280mg 93% Sodium 890mg 37% Potassium 94mg 3% Total Carbohydrates 44.1g 15% Dietary Fiber 2.5g 10% Sugars 3.1g Protein 55g 110% Vitamin A 25.9% Vitamin C 11.2% Calcium 4.1% Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.
Source: Wine and Glue
Burrito Casserole
1 lb ground beef (I use ground turkey...I dare you to try it - it's delicious in this recipe)
1/2 onion, diced
1 (1.25 oz) package taco seasoning
6 flour tortillas
1 (16oz) can refried beans
2-3 cups shredded sharp cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Preheat oven to 350 degrees. In a large skillet brown meat with onion. Drain. Add taco seasoning and refried beans. In a separate bowl combine mushroom soup and sour cream.
Spread half the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and place them in an even layer of the sour cream mixture. Put half of the meat mixture over top of the tortillas. Top with half of the cheese. Repeat layers one more time.
Put in oven and bake, uncovered, for 20-30 minutes. Enjoy!!
Source: Blog Chef
Caramel Pecan Pie Muffins
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 9 muffins
Ingredients
non-stick cooking oil spray
1 cup chopped pecans, plus 9 whole ones for decorating the top
1 packed cup brown sugar
½ cup all-purpose flour
2 large eggs
1 + 1/2 sticks melted butter (10.75 tablespoons or 5.3 ounces)
salted caramel sauce, optional for drizzling over the top (like J.M. Smuckers)
Instructions
Preheat the oven to 350 degrees F. Fit a muffin pan with 9 paper liners and spray with nonstick cooking spray. In a large bowl mix the pecans, sugar, and flour together. In a separate mixing bowl beat the eggs until foamy then stir in the melted butter. Make a well in the center of the flour mixture and pour in the egg mixture. Stir just until combined. Fill each liner almost to the top - 7/8's full. Place a pecan on the top of each one. Bake about 20 minutes or until a toothpick comes out clean from the center. Cool in the pan. To serve drizzle the tops with salted caramel.
Source: Food Network via Reeni, Cinnamon Spice & Everything Nice
Stuffed Churro Cookies
Prep 40 min
Total 2 hr 20 min
Ingredients 8
Servings 20
Ingredients
4 oz (half of 8-oz package) cream cheese, softened
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 egg, beaten
2 tablespoons butter, melted
1 cup semisweet chocolate chips
1 tablespoon vegetable oil
Steps
1 Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
2 In small bowl, beat cream cheese, 2 tablespoons of the sugar and 1 teaspoon of the cinnamon until well blended. Spoon cream cheese mixture into small resealable food-storage plastic bag; partially seal bag. Cut off corner of bag; set aside.
3 Unroll 1 pie crust on lightly floured work surface. Using rolling pin, roll pie crust into 12-inch round. Using 2 1/2-inch round cookie cutter, cut out 20 rounds from pie crust, rerolling scraps if needed. Repeat rolling and cutting with second pie crust.
4 Place 10 rounds on each cookie sheet. Pipe slightly less than 1 teaspoon cream cheese mixture in center of each round. Brush edge of rounds with beaten egg. Top each with another dough round, pressing down on outer edges with fork to seal.
5 Brush tops of cookies with melted butter. In small bowl, mix remaining 2 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle on tops of cookies.
6 Bake 16 to 18 minutes or until golden brown around edges. Remove to cooling rack to cool completely, about 30 minutes.
7 In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture can be stirred smooth. Pick up cookie by edges, and carefully dip halfway into chocolate; gently shake off excess. Place on cooking parchment paper or waxed paper. Repeat with remaining cookies. Refrigerate dipped cookies 20 to 30 minutes or until chocolate is set. Store covered in refrigerator.
Source: Pillsbury
One-Pot Green Chile Chicken Pasta
Prep 30 min
Total 30 min
Ingredients 13
Servings 6
Ingredients
1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon chopped garlic
3 1/2 cups water
1/2 cup medium green salsa verde (from 16-oz jar)
1 can (4.5 oz) Old El Paso chopped green chiles
8 oz uncooked penne pasta (about 2 1/2 cups)
1 package (1 oz) Old El Paso original taco seasoning mix
4 oz cream cheese, cubed (from 8-oz package)
1 cup shredded Mexican cheese blend (4 oz)
2 cups chopped cooked chicken
2 tablespoons chopped fresh cilantro leaves
Diced tomatoes, sliced green onion, if desired
Steps
1 In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
2 Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
3 Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.
Source: Pillsbury
One-Pot Chicken Piccata Pasta
Prep 15 min Total 30 min
Ingredients 11
Servings 6
Ingredients
1 tablespoon olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
8 oz uncooked spaghetti (from 16-oz box), broken in half
1/4 cup capers, drained
1/2 cup heavy whipping cream
Chopped Italian (flat-leaf) parsley, if desired
Steps
1 In 4-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink. Add garlic; cook 30 to 60 seconds, stirring constantly, until fragrant.
2 Add chicken broth, lemon juice, spaghetti and capers; heat to boiling. Reduce heat to medium; simmer 10 to 12 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente. Stir in whipping cream; cook just until heated through. Stir in grated lemon peel; serve warm. Garnish with parsley.
Source: Pillsbury
Bow Ties and Spinach Salad
Serves 6 to 8
Ingredients:
6 oz Skinner® Bow Ties
2 cups fresh spinach leaves, chopped
1 cup cherry tomatoes, halved
1/4 cup green onion, sliced
1/4 cup light olive oil
2 Tbsps lemon juice
1 tsp Dijon mustard
2 each garlic cloves, chopped
1/2 tsp salt
1/2 tsp sugar
toasted pine nuts (optional)
Directions:
1. Prepare pasta according to package directions.
2. In large bowl, combine cooked pasta, spinach, tomatoes and green onions.
3. In small bowl, combine all remaining ingredients except pine nuts; mix well.
4. Pour dressing over spinach mixture; toss well. Top with pine nuts if desired. Serve immediately.
Source: Skinner Pasta