Kielbasa With Potatoes, Peppers & Onions

Ingredients

• 1 tablespoon olive oil
• 1 (16 ounce) packages smoked kielbasa
• 6 medium potatoes
• 1 red bell pepper
• 1 green bell pepper
• 1 large yellow onion
• Old Bay Seasoning
• seasoning salt

Directions

1. Cut potatoes (scrubbed with skins left on) into bite-sized pieces.
2. Thinly slice both bell peppers and the onion.
3. Quarter Kielbasa length-wise and cut into bite-sized pieces.
4. In a large skillet, heat olive oil over medium heat.
5. Place Kielbasa and potatoes in skillet. Season with Old Bay and Seasoning Salt. Cover and cook 25 minute or until potatoes are almost tender. Stir occasionally.
6. Add peppers and onion. Cook 5 minute or until peppers and onion are just tender. Adjust seasoning if needed.

Strawberry Cheesecake Salad

Ingredients

• 12 ounces whipped topping
• 1 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling mix
• 3 (6 ounce) packages strawberry yogurt
• 1 lb fresh strawberries, sliced
• 3 bananas, sliced ( add just before serving or they brown)
• miniature marshmallow ( add just before serving)

Directions

1. Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Taco Cups

SERVINGS: 6
6 5" corn tortillas
1 Tbsp grapeseed or canola oil, plus more for brushing tortillas
½ tsp chili powder
½ tsp cumin
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
1 tsp dried oregano
½ lb lean ground red meat, such as beef or bison
½ lb cremini mushrooms, finely chopped
1 med red bell pepper, diced
½ yellow onion, diced
⅔ c shredded Monterey jack cheese
⅔ c shredded sharp cheddar cheese
½ c sliced cherry tomatoes
⅓ c chopped fresh cilantro

1. HEAT tortillas one at a time in a dry skillet over medium-high heat for 15 to 20 seconds per side, until soft and pliable. Or, stack tortillas and microwave uncovered until warm and flexible, about 25 seconds. Brush both sides of warm tortillas with oil. With the bottom of a glass, gently press tortillas into 6 jumbo sized muffin cups. Don’t worry if some of the tortilla folds inward.
2. PREHEAT oven to 375°F. In a small bowl, stir together chili powder, cumin, onion powder, garlic powder, salt, black pepper, paprika, and oregano. Heat oil in a large skillet over medium heat. Add spice mixture, beef, mushrooms, red pepper and onion. Cook 7 minutes, or until meat is no longer red and mushrooms have softened. In a small bowl, combine Monterey Jack cheese and cheddar cheese. Add a 1-tablespoon layer of cheese to the bottom of each tortilla cup and evenly top with meat mixture. Sprinkle the remaining cheese on top and bake until tortillas begin to brown on edges and cheese is nicely melted, about 15 minutes. Serve topped with cherry tomatoes and cilantro.
Courtesy of prevention.com

Beer Can Chicken - Aka Beer Butt Chicken!!!

Serves 6-8
3 lb whole chicken, rinsed & giblets removed
12 oz can beer or ale
1/2 small onion
1 garlic clove, finely minced
3 tablespoons butter
seasoned salt & pepper to taste
fresh rosemary or thyme (optional)

Prepare an outdoor grill for medium 350 F heat. Cover a baking sheet with aluminum foil to catch drippings.
In a small bowl mix butter, garlic and a generous sprinkle of seasoned salt and pepper. Stir together until smooth.
Loosen the breast skin. Rub half of the garlic butter mixture under the skin. You can also add thin slices of whole onion and fresh herbs like rosemary or thyme. Rub the remaining mixture on the outside skin. Sprinkle the cavity generously with salt and garlic powder.
Open the beer and with a punch can opener make 3 more “dime size” holes around the edge. Pour out (yeah right) half of the beer. Place an onion half on top of the beer can. Lower the chicken on top and slide it down.
Place baking sheet with chicken on the grill. Pull the legs forward to balance the chicken so it stands upright. Cook chicken on “indirect” heat, not directly over the coals or propane. Grill for 80-90 minutes (baste often with pan juices) or until golden brown and juices run clear.
Carefully remove chicken from the grill. Lift the chicken up to remove the can (better if you have an extra set of hands). Let chicken rest for 5 minutes, then carve and serve!

Nutrition Info (4 oz cooked portion half dark/light, no skin)
Calories: 195
Carbs: 0 grams
Protein: 29 grams
Fat: 8 grams
Courtesy http://www.foodnetwork.com/rec…/beer-can-chicken-recipe.html

Shrimp Salad on Cucumber Slices

Ingredients:

3/4 lb cooked shrimp, peeled (weight after peeled)
2 celery stalks, chopped
1 tbsp red onion, chopped
3 tbsp fat free Greek yogurt
Goya Adobo
salt and fresh ground pepper
1 large Cucumber, sliced
1 tsp minced garlic
chopped chives for garnish

Directions:

Combine shrimp, celery, onion, yogurt, and season to taste with adobo and pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.
source: www.food.com

Bacon Cheeseburger Roll-Up

What You Need

1 lb.  lean ground beef

4 slices   Bacon, chopped

1 small  onion, chopped

1/2 lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1 pkg.  (13.8 oz.) refrigerated pizza crust

Make It

HEAT oven to 400°F.
BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown. 

Adapted from Kraft.com 

Pork & Shrimp Spring Roll With Peanut Sauce

"This is Emeril Legasse's recipe from his 2005 television show on Vietnamese cuisine, and includes the ingredients for the fresh rolls called "Goi Cuon" and the sauce called "Nuoc Leo." These rolls turn out exactly like the ones you get in the finest restaurants

 

Ingredients

• 1 lb pork tenderloin, trimmed
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 1/2 tablespoons vietnamese fish sauce
• 1 tablespoon sugar
• 1/4 teaspoon black pepper, freshly ground
• peanut oil (optional) or olive oil (optional)
• 1/2 lb fine rice vermicelli ( bun)
• 12 (10 inch) rice paper sheets ( banh trang)
• 1 lb shrimp, boiled and sliced in 1/2 lengthwise
• 1 medium cucumber, halved lengthwise and then thinly sliced on the diagonal
• 1 1/2 cups romaine lettuce, thinly shredded
• 48 mint leaves
• 24 fresh cilantro stems
• 48 Thai basil
• 1 carrot, cut into julienne

Peanut Sauce (Nuoc Leo)

• 1 tablespoon peanut oil
• 3 garlic cloves, minced
• 1 teaspoon chili paste
• 1 tablespoon tomato paste
• 1/2 cup plus 2 tablespoons chicken stock ( or water)
• 1/2 teaspoon white sugar
• 2 tablespoons peanut butter
• 1/4 cup hoisin sauce 1/4 cup unsalted dry roasted peanuts, finely chopped 1 fresh red thai chili pepper, seeded and thinly sliced (optional) sriracha sauce ( optional, for garnishing)

Directions

1. Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
2. Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding. Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
3. Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
4. Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately – either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
5. Directions for Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
6. May be served warm or at room temperature.
7. Yield: about 1 1/4 cups.

Adapted from food.com

Pineapple Lush Dip

What You Need

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1

can  (20 oz.) DOLE Crushed Pineapple in Juice, undrained

1

cup  thawed COOL WHIP Whipped Topping

Make It

ADD dry pudding mix to pineapple in medium bowl; whisk 2 min.
STIR in COOL WHIP. 

Courtesy of Kraft 

Ham and Noodle Casserole

Ingredients

• 8 ounces egg noodles
• 1 1/2 cups chopped cooked ham
• 1 cup shredded cheddar cheese
• 1 (10 1/2 ounce) cans cream of chicken soup
• 1/2 cup low-fat milk
• 1 tablespoon margarine or 1 tablespoon butter

Directions

1. Cook noodles according to package directions. Drain.
2. Place half of noodles in buttered 2 quart casserole dish.
3. Combine ham and cheese; sprinkle half of ham mixture over noodles.
4. In small bowl, combine soup and milk.
5. Spoon half of soup mixture over ham layer.
6. Then again: noodles, ham/cheese, soup.
7. Dot with butter.
8. Cover loosely with foil.
9. Bake at 375 for 30 minutes.

St. Patricks Day Grasshopper Fudge Cake

Ingredients

• 1 (18 1/4 ounce) boxes Betty Crocker super moist white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 2 teaspoons mint extract
• 3 egg whites
• 12 drops green food coloring
• 2 (16 ounce) jars hot fudge topping
• 8 ounces frozen whipped topping, thawed
• 5 drops yellow food coloring
• Andes mints candies, unwrapped and cut into pieces

Directions

• Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
• Spray bottom only of pan with baking spray with flour.
• Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
• Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
• Pour remaining batter into pan.
• Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
• Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
• Turn pan 1/4 turn; repeat cutting for swirled design.
• Bake 28-33 minutes or until toothpick inserted in center comes out clean.
• Run knife around side of pan to loosen cake.
• Cool completely, about 1 hour.
• Carefully spread fudge topping evenly over the cake.
• In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
• Spread whipped topping mixture evenly over fudge.
• Garnish with candy pieces.
• Store covered in refrigerator.

Best Ever Banana Cake With Cream Cheese Frosting

Ingredients

• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk

Frosting

• 1/2 cup butter, softened
• 1 (8 ounce) packages cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar

Ingredients

Garnish

• chopped walnuts

Directions

1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.

Cream Puffs

Ingredients

Puffs

1

cup water

1/2

cup butter or margarine

1

cup Gold Medal™ all-purpose flour

4

eggs

Eggnog Fluff Filling, if desired

1

package (4-serving size) vanilla instant pudding and pie filling mix

1

cup milk

1

teaspoon rum extract

1

teaspoon ground nutmeg

1/4

teaspoon ground ginger

2

cups whipping cream

Powdered sugar

Peppermint Whipped Cream Filling, if desired

2

cups whipping cream

1/4

cup granulated or powdered sugar

1

teaspoon peppermint extract

5

or 6 drops red or green food color

Directions

• 1 Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
• 2 On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• 3 Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator.
• Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils
• Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.

Beef Burgundy Potpie

ingredients

• 4 slices bacon, chopped
• 11/2 pounds boneless beef chuck, cut into 1/2-inch pieces
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 3/4 cup dry red wine
• One 15-ounce jar whole small onions, drained
• One 10-ounce package cremini mushrooms, halved
• 1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 package (15-ounce) refrigerated pie crust
• 1 egg, slightly beaten

directions

Preheat the oven to 375 degrees F.

Cook the bacon in a large skillet over medium-high heat until browned and crisp, 5 to 6 minutes. Transfer to paper towels to drain.

Add the beef to the drippings in the skillet and cook, turning occasionally, until browned, about 5 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the flour and cook 1 minute. Add the broth, wine, whole onions, mushrooms, thyme, salt, and the reserved bacon; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture begins to thicken, about 5 minutes. Spoon into an 1 1/2-quart baking dish.

Unroll the pie crust. Place the crust over the filling leaving a 1-inch overhang, trim off any excess dough. Fold overhang under and flute. Cut six 1/2-inch slits in top of dough to allow steam to escape. Brush the top of the dough with the beaten egg. Bake until crust is golden brown and filling is hot and bubbly, about 40 minutes. Loosely cover edges of crust with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before serving.

Slow-Cooker Split Pea Soup

What You Need

2cans  (14.5 oz. each) fat-free reduced-sodium chicken broth

2cups  water

1/2cup  Lite House Italian Dressing

1lb.  dried split peas, rinsed

4 carrots, peeled, sliced

1 onion, chopped

2oz.   Slow Cooked Ham, finely chopped

2 bay leaves

Make It

BRING first 3 ingredients to boil in saucepan. Place remaining ingredients in slow cooker. Add broth mixture; cover with lid.
COOK on LOW 8 to 10 hours (or on HIGH 4 to 5 hours); stir.
DISCARD bay leaves. Remove 1 cup soup; place in shallow bowl. Mash peas and vegetable pieces in soup in bowl with fork. Return to slow cooker; stir.