Post by Deleted on Mar 7, 2016 3:27:50 GMT -6
Taco Chicken Chili Boats
1 onion, diced
1.25 lb ground white turkey (ourchased when on sale and frozen)
2 (16 ounce) cans chili beans with sauce
2 (15 ounce) cans cannellini beans
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (14.5 ounce) can diced tomatoes, not drained
1 (12 ounce) bottle Bud Light Lime® beer
1 (6 ounce) can tomato paste
1 (1.25 ounce) package taco seasoning
1 (1.25 ounce) package dry ranch seasoning mix
1/2 C Yoplait® yogurt
salt & pepper to taste
2 packages Old El Paso™ mini soft tortilla taco boats
Yoplait® yogurt for the topping
In a stockpot over medium heat, cook the ground turkey and onion until onions are translucent and the turkey is cooked through.
Add the beans, corn and tomatoes; stir.
Pour in the beer and tomato paste, stir again.
Stir in the taco and ranch seasonings.
Stir in the yogurt, and salt & pepper if needed.
Continue to cook over medium heat for another 15 minutes.
With a slotted spoon, take a scoop of chili and place in an Old El Paso™ mini taco boat.
Top with cheddar cheese, yogurt, and enjoy!
This can be made ahead of time and kept warm in a slow cooker until ready to serve in the taco boats.
To freeze stop at #7, freeze. Reheat after the mix has come to room temp and go wiht #7 and 8.
I’d love to know your favorite game day recipe and who are you watching the big game with?
This is a sponsored conversation written by me on behalf of General Mills. The opinions and text are all mine.
Post by Deleted on Mar 7, 2016 3:28:04 GMT -6
A & W Coney Island Sauce
2 small onions -- finely chopped
5 pounds hamburger
64 ounces Hunt's Tomato Paste
64 ounces Hunt's Tomato Purée
1 1/2 cups granulated sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus 1 teaspoon salt
Brown hamburger and onions in a very large skillet; drain. Add remaining
ingredients and simmer for 3 1/2 hours, stirring frequently as it will
tend to stick.
This freezes very well. To get that authentic taste, use only Kogel franks
and rehydrate dry minced onions in boiling water.
Post by Deleted on Mar 7, 2016 3:29:05 GMT -6
Lemon-Cranberry Cornmeal Cookies
Baked Goods Desserts Low Sodium Nut free Vegetarian
10 min 40 min Makes: 40 cookies
1 1/4 cups all-purpose flour 300 mL
1 cup cornmeal 250 mL
1 tsp baking soda 5 mL
1/4 tsp salt 1 mL
3/4 cup unsalted butter, room temperature 175 mL
1 cup sugar 250 mL
1/4 cup firmly packed brown sugar 60 mL
1 tbsp finely grated lemon zest 15 mL
3 egg yolks
2 tbsp lemon juice 30 mL
1 tsp vanilla extract 5 mL
1 cup dried cranberries 250 mL
Add all ingredients
Preheat oven 350°F (180°C). Whisk flour with cornmeal, baking soda and salt. Set aside.
In another bowl, with hand mixer, cream butter with both sugars and lemon zest until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Beat in lemon juice and vanilla. Stir in flour mixture just until combined. Fold in cranberries.
Drop rounded tablespoons of dough onto parchment paper-lined baking sheets, leaving 2-in. (5-cm) space between dough. Bake 12 min., or until bottoms are lightly golden and tops are set. Cool on baking sheet 2 min. then transfer to wire rack to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.
Post by Deleted on Mar 7, 2016 3:29:55 GMT -6
Make Ahead Chicken Patties
1½ lbs. chicken breast, chopped into ½-inch pieces
1/3 cup finely diced green bell pepper
2 green onions, thinly sliced (green part only)
¾ teaspoon salt
½ teaspoon ground black pepper
5 hamburger buns
sliced tomato (optional)
sliced cheese (optional)
wax paper, cut into ten 5" x 6" pieces
2 quart-size freezer bags
Combine the chicken, green pepper, onion, salt and pepper in a large bowl.
Spray ten wax paper pieces with cooking spray and lay out on the counter (spray side up).
Place 1/2 cup of chicken mixture onto five pieces of wax paper. Flatten the chicken mixture with your fingers so it is evenly flat and top each chicken pattie with wax paper (sprayed side down). Keep refrigerated until ready to use.
Heat the oven on Broil. Spray sheet pan with cooking spray. Remove the wax paper and place the chicken patties on the sheet pan. Place the sheet pan on the center rack of the oven. Broil for about 8 minutes or until lightly browned. Flip the patties over and cook for 3 - 6 minutes or until lightly browned. (The chicken is done when the juices run clear.)
You can also cook the chicken patties on the grill about 5 minutes on each side over medium heat. (Every grill is different, so watch carefully. Remove the chicken from the grill when the juices run clear.)
Label the freezer bags. (Include the cooking directions on each bag).
Place the chicken patties in freezer bags removing as much air as possible.
Freeze up to 2 months. If you use a vacuum sealer, they can be frozen up to 9 months.
Thaw the chicken patties in the refrigerator for 24 hours before cooking them.
Post by Deleted on Mar 7, 2016 3:30:07 GMT -6
Frozen Mud Pie
SERVES 6; CHILL TIME 8 Hr
Frozen Mud Pie is a crunchy-sweet treat that'll take you back to childhood. This tastes even better with a glass of cold milk.
1 tablespoon instant coffee granules
3 tablespoons coffee-flavored liqueur (see Option)
1 quart chocolate ice cream, softened
1 container (8 ounces) frozen whipped topping, thawed and divided
1/2 cup plus 2 tablespoons chopped pecans, divided
1 prepared 9-inch chocolate
graham cracker pie crust
1/4 cup semisweet chocolate chips, melted
In a large bowl, dissolve the coffee granules in the coffee liqueur. Add the ice cream, half of the whipped topping, and 1/2 cup pecans; mix well. Pour into the pie crust, cover, and freeze for at least 4 hours.
Top with the remaining whipped topping and sprinkle with the remaining 2 tablespoons pecans.
Drizzle with the melted chocolate, and freeze for 4 more hours, or until firm. Serve, or cover and keep frozen until ready to serve.
Option: If you don’t have coffee-flavored liqueur on hand, you can dissolve the coffee granules in a tablespoon of hot water.
Post by Deleted on Mar 7, 2016 3:30:20 GMT -6
Frozen Pineapple-Lemon Pie
SERVES ; CHILL TIME 6 Hr; COOK TIME 5 Min; READY IN 6 Hr 5 Min
Don't feel like heating up the kitchen but wanna put a great-tasting dessert on the table for your family? Well, everybody will have room for this one 'cause it's light and refreshing. And it keeps well in the freezer, so you can whip it up when you have the time. It's just the right top-off for a patio barbecue.
1 (20 ounce) can crushed pineapple in heavy syrup, drained (reserve 1 tablespoon syrup)
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped walnuts
Grated peel of 1 lemon
2 teaspoons lemon juice
1 prepared 9-inch graham cracker pie crust
In a large bowl, combine pineapple, whipped topping, nuts, lemon peel, lemon juice, and 1 tablespoon reserved pineapple syrup.
Stir until well blended and spoon into crust. Cover and freeze for several hours until firm, or overnight. Let stand at room temperature 10 minutes before serving.
Post by Deleted on Mar 7, 2016 3:30:37 GMT -6
Bo's Desserts Pumpkin Cheesecake
2 cups graham cracker crumbs
3/4 cup ground toasted hazelnuts (see note)
1/2 cup granulated sugar
1/2 cup melted butter or margarine (1 stick)
32 ounces cream cheese -- softened
2 cups granulated sugar
1 tablespoon vanilla extract
1/2 cup sour cream
1/2 cup whipping cream
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup all-purpose flour
3 cups canned pumpkin (slightly less than one
Preheat oven to 400 degrees F.
To make crust: Lightly spray the bottom and sides of two 10-inch
springform pans with nonstick cooking spray. Line sides of the pans with
parchment or wax paper.
In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and
melted butter. Mix well and divide evenly between prepared pans. Press
firmly over the bottom and 1/2 inch up the sides of the pans.
To make filling: In a large bowl, use a heavy-duty electric mixer to
combine cream cheese, sugar and vanilla extract. Mix until smooth; add
sour cream and whipping cream. Scrape the sides of the bowl and continue
beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a
time, beating well after each addition; beat in pumpkin. Divide evenly
between prepared pans.
Place in oven side by side. Bake 20 minutes, then lower oven temperature
to 200 degrees F for 1 hour or until the cheesecakes feel firm to the
touch. Turn oven off and let cheesecakes cool in the oven with the door
slightly ajar for about 1 hour. This should prevent cracking (if a crack
should appear, blend some sour cream, powdered sugar and vanilla and
spread over the top when ready to serve). Cool, cover and refrigerate or
Unwrap frozen cheesecake and thaw either overnight in refrigerator or at
room temperature for several hours; cover leftover cake with plastic wrap
and store in refrigerator.
NOTE: To toast hazelnuts, spread the shelled nuts in a shallow pan or
roast in a 275 degree F oven for 20 to 30 minutes or until the skins
crack. To remove skins, rub nuts while warm with a rough cloth.
Makes two 10-inch cheesecakes, 32 servings Since this makes two
cheesecakes, you could serve one and freeze the other for
use later. If serving fresh, make up to 5 days in advance.
For longer storage, cover top tightly with aluminum foil
and freeze for up to 2 months.
Post by Deleted on Mar 7, 2016 3:30:54 GMT -6
Crunchy Ice Cream Squares
1/2 cup butter
1 c nuts
1 cup flaked coconut
1 cup brown sugar -- packed
2 1/2 cups Rice Chex® -- crushed
2 quarts vanilla ice cream
Melt butter. Lightly brown nuts and coconut. Stir in brown sugar and crushed cereal. Press half of mixture into bottom of 9x13 in pan. Spread softened ice cream evenly over crunchy mixture. Cover with remaining crumbs. Freeze until firm. Cut in squares and serve with chocolate sauce.
": Con Mucho Gusto The Desert Club of Mesa Arizona"
Post by Deleted on Mar 7, 2016 3:31:44 GMT -6
Sun-Dried Tomato, White Bean and Ham Soup
SERVINGS: 8 servings
2 onions, diced
1 bulb fennel, diced
6 cloves garlic, minced
2 tablespoons light olive oil
1 cup dry white wine
1 cup oil-packed sun-dried tomatoes, julienned
3 (15-ounce) cans cannellini beans, drained and rinsed
1 cup diced HORMEL® CURE 81® Ham
4 cups water
4 teaspoons HERB-OX® Chicken Instant Powder
2 tablespoons Worcestershire sauce
1 tablespoon rice wine vinegar
½ teaspoon dried thyme leaves
1. In large saucepan, sauté onions, fennel and garlic in oil over medium heat 5 minutes or until tender. Add wine and sun-dried tomatoes. Increase heat to high. Cook 5 minutes longer or until liquid is reduced by half.
2. Reduce heat to medium-high. Add beans, ham, water and bouillon to saucepan. Bring to a boil. Reduce heat to low; simmer 25 to 30 minutes. Stir in Worcestershire sauce, vinegar and thyme.
Make a batch of soup ahead of time and freeze it to take along camping! Frozen containers of soup also make for great ice packs in your cooler. When ready to eat, simply heat over fire or grill and enjoy!
Post by Deleted on Mar 7, 2016 3:31:59 GMT -6
ROASTED-BANANA PECAN CHEESECAKE
MAKES 8 SERVINGS.
3 bananas, unpeeled
1 3/4 cups crushed pecan shortbread cookies
3 tbs butter, melted
3 pkgs 8 oz each cream cheese
1/2 cup sugar
1/4 cup plus 2 tbs brown sugar
1 tsp vanilla
4 eggs, beaten
1/2 cup chopped pecans
1/2 tsp cinnamon
12 pecan halves, toasted
Heat oven to 4OO degrees. Place bananas in a baking dish. Bake 12 min. Cool. Reduce oven to 325 degrees. Place a greased springform pan on a baking sheet. Mix cookie crumbs and butter. Press on bottom of pan. Bake 8 min. Beat together cheeses, sugar, 1/4 cup brown sugar, vanilla, and eggs. Reserve 1/2 cup cheese mixture, pour remaining into crust. *Puree peeled bananas, add to reserved cheese mixture. Stir in chopped pecans, cinnamon, and remaining sugar. Pour over plain mixture. Swirl. Place springform pan in a baking pan, add hot water to baking pan. Bake 45 min. Remove pan from water bath. Cool 1 hour, refrigerate. Top with pecan halves. SERVE & ENJOY...