SEASON 3
Episode 4 Recipies - Chicken Fajitas
RECIPE: CHICKEN FAJITAS
Ingredients
6 chicken breasts, fat trimmed, cut into chunks, divided
2-3 T extra virgin olive oil
3 pkg fajita seasoning
2 green bell pepper, sliced, divided
2 red bell pepper, sliced, divided
2 orange bell pepper, sliced, divided
2 yellow bell pepper, sliced, divided
2 lg red onions, sliced, divided
3 pkg (8 oz) shredded cheddar cheese, or 1 16 oz block cheese, shredded, divided
Sour Cream
3 pkg flour tortillas, fajita size
8 quart size freezer bags
2 gallon size freezer bags
Directions
Core, de-seed bell peppers and slice. Divide into thirds. Place 1/3 of the pepper in a quart size freezer bag. Repeat with another 1/3 of the peppers with a separate freezer bag. Slice the onions and divide into thirds. Add a third of the onion in each of the bags with the peppers. Press out extra air and seal.
Divide chicken into thirds. Place 1/3 of the chicken in a quart size freezer bag. Press out extra air and seal. Repeat with another 1/3 of the chicken in a separate freezer bag.
Heat skillet to medium high. Add extra virgin olive oil and swirl until bottom of pan is covered. Add chicken and seasoning. Follow directions on seasoning packet if seasoning is being used.
While chicken is cooking, shred cheese (if using block cheese). If grating your own, divide cheese into thirds and repeat steps of dividing and placing 2/3 into freezer bags.
Take a gallon size freezer bag and add package of tortillas, bag of chicken, bag of vegetables, seasoning packet and bag of cheese. Label outside of bag with date. Set aside for freezer.
When chicken is almost cooked through, add vegetables. Add water or oil if mixture seems too dry.
Assemble fajitas with a scoop of fajita mixture, a sprinkle of cheese and a scoop of sour cream.
Episode 3 Recipies - Breaded Tenderloin
RECIPE: BREADED TENDERLOIN SANDWICH
Ingredients
4 (4 oz) slices of pork tenderloin, cut across the grain
1 egg, beaten
2 T milk
¼ t garlic powder
¼ t onion powder
¼ t seasoned salt
¼ t dried marjoram
¼ t dried oregano
1 t salt
¼ t ground black pepper
1 ½ c bread crumbs
½ c peanut oil for frying
4 hamburger buns
Lettuce
Mayo
Pickles
Directions
Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a separate shallow bowl.
Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
Lay breaded tenderloin in bun and top with pickle, lettuce and tomato.
RECIPE: COLE SLAW
Ingredients
1 head cabbage, finely shredded
3-4 carrots, shredded
9 T mayo
3 T sugar
Directions
Combine the cabbage and carrot in a large bowl.
Whisk together the salad dressing and sugar, and pour over cabbage/carrot mixture; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Ingredients
4 (4 oz) slices of pork tenderloin, cut across the grain
1 egg, beaten
2 T milk
¼ t garlic powder
¼ t onion powder
¼ t seasoned salt
¼ t dried marjoram
¼ t dried oregano
1 t salt
¼ t ground black pepper
1 ½ c bread crumbs
½ c peanut oil for frying
4 hamburger buns
Lettuce
Mayo
Pickles
Directions
Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a separate shallow bowl.
Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
Lay breaded tenderloin in bun and top with pickle, lettuce and tomato.
RECIPE: COLE SLAW
Ingredients
1 head cabbage, finely shredded
3-4 carrots, shredded
9 T mayo
3 T sugar
Directions
Combine the cabbage and carrot in a large bowl.
Whisk together the salad dressing and sugar, and pour over cabbage/carrot mixture; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Episode 2 Recipies - Chicken and Noodles
RECIPE: CHICKEN NOODLE SOUP
Ingredients
Fresh chicken
2 chicken bouillon cubes
2 celery stalks, trimmed and thinly sliced
1 large carrot, trimmed, halved and thinly sliced
Salt
1 ½ c flour
1 t salt
1 t fat
2 T water
1 egg
Directions
Wash chicken, remove bag of giblets and pat dry. Lay bird down in crockpot. Sprinkle with salt. Add carrot, celery and bouillon cubes. Fill crockpot with water half way up the bird. Set crockpot to cook for 4 hours on high or 8 hours on low.
While the chicken is cooking, prepare the noodles. Make a well in the flour and add egg, salt and fat. Whisk the egg with a form and then stir dough mixture together. Add water to form a stiff dough. Knead. Divide dough into three parts and roll each as thin as possible. Spread rolled dough on a cloth and allow to partially dry.
While the dough is drying, and when the chicken has finished cooking, prepare a pot of water to cook the noodles. Use a large pot so the noodles have plenty of room to move around while cooking. Bring the water to boil.
While you’re waiting for the noodle water to come to a boil, go back to working with the crockpot. Remove chicken to a carving or cutting board. Scoop out any skin or fat that fell off into the crockpot, leaving the carrots, celery and broth. Roughly chop up chicken, or shred, and return to crockpot.
Cut dough into strips about 1 1/2 inches wide and stack on top of each other. Then cut crosswise into fine shreds. Drop noodles in to the pot of boiling water and cook until noodles begin to float to the top. It will take just a few minutes. Do not overcook the noodles.
Strain a scoop of noodles and add to your bowl. Cover with chicken, broth and vegetables.
RECIPE: CHICKEN & NOODLES
Ingredients
1 (26 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
3 (14.5) oz cans chicken broth
2 c diced, cooked chicken breast
2 t onion powder
1 t seasoning salt
½ t garlic powder
Noodles (store bought or homemade)
Directions
In a large pot, mix the soups, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes, or until noodles have cooked through.
Ingredients
Fresh chicken
2 chicken bouillon cubes
2 celery stalks, trimmed and thinly sliced
1 large carrot, trimmed, halved and thinly sliced
Salt
1 ½ c flour
1 t salt
1 t fat
2 T water
1 egg
Directions
Wash chicken, remove bag of giblets and pat dry. Lay bird down in crockpot. Sprinkle with salt. Add carrot, celery and bouillon cubes. Fill crockpot with water half way up the bird. Set crockpot to cook for 4 hours on high or 8 hours on low.
While the chicken is cooking, prepare the noodles. Make a well in the flour and add egg, salt and fat. Whisk the egg with a form and then stir dough mixture together. Add water to form a stiff dough. Knead. Divide dough into three parts and roll each as thin as possible. Spread rolled dough on a cloth and allow to partially dry.
While the dough is drying, and when the chicken has finished cooking, prepare a pot of water to cook the noodles. Use a large pot so the noodles have plenty of room to move around while cooking. Bring the water to boil.
While you’re waiting for the noodle water to come to a boil, go back to working with the crockpot. Remove chicken to a carving or cutting board. Scoop out any skin or fat that fell off into the crockpot, leaving the carrots, celery and broth. Roughly chop up chicken, or shred, and return to crockpot.
Cut dough into strips about 1 1/2 inches wide and stack on top of each other. Then cut crosswise into fine shreds. Drop noodles in to the pot of boiling water and cook until noodles begin to float to the top. It will take just a few minutes. Do not overcook the noodles.
Strain a scoop of noodles and add to your bowl. Cover with chicken, broth and vegetables.
RECIPE: CHICKEN & NOODLES
Ingredients
1 (26 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
3 (14.5) oz cans chicken broth
2 c diced, cooked chicken breast
2 t onion powder
1 t seasoning salt
½ t garlic powder
Noodles (store bought or homemade)
Directions
In a large pot, mix the soups, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes, or until noodles have cooked through.
Episode 1 Recipies - Baby Food
RECIPE: APPLE PUREE
Ingredients
6 Golden or Red Delicious apples
Directions
Bring 1 inch water to a boil in a pot. Put apples in a steamer basket, set in pot, cover tightly, and steam until tender when pierced with the tip of a knife, 10-12 minutes.
Let cool, reserving cooking liquid. Scrape flesh from skins and puree in food processor until smooth. Add reserved cooking liquid to thin puree, if desired.
Refrigerate in airtight container for up to 3 days, or freeze for up to 3 months.
RECIPE: SWEET POTATO PUREE
Ingredients
2 sweet potatoes, scrubbed
Directions
Preheat oven to 425 degrees. Prick sweet potatoes with a fork and place on a baking sheet.
Roast until wrinkled and tender when pierced with the tip of a knife, 45-60 minutes. Let cool.
Halve sweet potatoes, scoop out flesh from skins, and puree flesh in a food processor until smooth. Add water, breast milk, or formula to thin sweet potatoes to a consistency your baby can handle. As baby gets older and can eat thicker purees, mash some or all of the sweet potato with a fork.
Refrigerate in airtight container for up to 3 days, or freeze for up to 3 months.
RECIPE: ASPARAGUS PUREE
Ingredients
1 bunch asparagus, woody ends snapped off
Directions
Bring 1 in water to a boil in a pot. Put asparagus in a steamer basket, set in pot, cover tightly, and steam until tender and bright green, 7-9 minutes. Rinse asparagus under running cold water to stop the cooking.
Puree asparagus in a food processor until smooth. Additional liquid will not be needed.
Try this puree alone first, but if baby is reluctant to eat it, stirring in some apple or pear puree may tempt him.
Refrigerate in airtight container for up to 3 days, or freeze for up to 3 months.
RECIPE: BABY STOCK
Ingredients
6 spears, asparagus
1 leek, cut into chunks
1 sweet potato, peeled and cut into chunks
4 c water
Directions
Put 1 qt (4 cups) cold water in a medium pot. Add asparagus, leek, and sweet potato and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, and cover pot. Simmer until vegetables are very soft and cooking liquid is lightly flavored and colored, about 1 hour.
Strain the broth through a sieve, reserving vegetables. The vegetables can be pureed or mashed for baby. Serve stock lukewarm or use in other recipes.
To store, refrigerate stock in an airtight container for up to 3 days, or fill ice-cube trays or other containers to freeze for up to 3 months.
Ingredients
6 Golden or Red Delicious apples
Directions
Bring 1 inch water to a boil in a pot. Put apples in a steamer basket, set in pot, cover tightly, and steam until tender when pierced with the tip of a knife, 10-12 minutes.
Let cool, reserving cooking liquid. Scrape flesh from skins and puree in food processor until smooth. Add reserved cooking liquid to thin puree, if desired.
Refrigerate in airtight container for up to 3 days, or freeze for up to 3 months.
RECIPE: SWEET POTATO PUREE
Ingredients
2 sweet potatoes, scrubbed
Directions
Preheat oven to 425 degrees. Prick sweet potatoes with a fork and place on a baking sheet.
Roast until wrinkled and tender when pierced with the tip of a knife, 45-60 minutes. Let cool.
Halve sweet potatoes, scoop out flesh from skins, and puree flesh in a food processor until smooth. Add water, breast milk, or formula to thin sweet potatoes to a consistency your baby can handle. As baby gets older and can eat thicker purees, mash some or all of the sweet potato with a fork.
Refrigerate in airtight container for up to 3 days, or freeze for up to 3 months.
RECIPE: ASPARAGUS PUREE
Ingredients
1 bunch asparagus, woody ends snapped off
Directions
Bring 1 in water to a boil in a pot. Put asparagus in a steamer basket, set in pot, cover tightly, and steam until tender and bright green, 7-9 minutes. Rinse asparagus under running cold water to stop the cooking.
Puree asparagus in a food processor until smooth. Additional liquid will not be needed.
Try this puree alone first, but if baby is reluctant to eat it, stirring in some apple or pear puree may tempt him.
Refrigerate in airtight container for up to 3 days, or freeze for up to 3 months.
RECIPE: BABY STOCK
Ingredients
6 spears, asparagus
1 leek, cut into chunks
1 sweet potato, peeled and cut into chunks
4 c water
Directions
Put 1 qt (4 cups) cold water in a medium pot. Add asparagus, leek, and sweet potato and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, and cover pot. Simmer until vegetables are very soft and cooking liquid is lightly flavored and colored, about 1 hour.
Strain the broth through a sieve, reserving vegetables. The vegetables can be pureed or mashed for baby. Serve stock lukewarm or use in other recipes.
To store, refrigerate stock in an airtight container for up to 3 days, or fill ice-cube trays or other containers to freeze for up to 3 months.
SEASON 2
Episode 15 Recipies - Turkey Burger
Recipe: Turkey Burger
Ingredients
• 1 carrot, peel and finely diced
• 1 celery stalk, finely diced
• 1 clove garlic, minced
• ½ t poultry seasoning
• 1 lb lean ground turkey
• 1-2 t extra virgin olive oil
Directions
Finely dice the carrot and celery. Add minced garlic and poultry seasoning.
Mix everything together, gently, and form four turkey burgers.
Heat the olive oil in a large skillet on medium heat, coating the bottom of the pan. Carefully lay each burger in the pan and leave until cooked half way through. Flip and brown remaining side.
Recipe: Oven Fries
Ingredients
• 6 medium baking potatoes
• 2 T butter, melted
• 2 T canola oil
• 1 t seasoned salt
• Spray oil
Directions
Cut each potato lengthwise into thirds; cute each portion into thirds.
In a large Ziploc bag, combine butter, oil and salt. Add potatoes and shake to coat. Place in a single layer on a greased baking sheet.
Bake uncovered for 20-25 min at 450 degrees.
Ingredients
• 1 carrot, peel and finely diced
• 1 celery stalk, finely diced
• 1 clove garlic, minced
• ½ t poultry seasoning
• 1 lb lean ground turkey
• 1-2 t extra virgin olive oil
Directions
Finely dice the carrot and celery. Add minced garlic and poultry seasoning.
Mix everything together, gently, and form four turkey burgers.
Heat the olive oil in a large skillet on medium heat, coating the bottom of the pan. Carefully lay each burger in the pan and leave until cooked half way through. Flip and brown remaining side.
Recipe: Oven Fries
Ingredients
• 6 medium baking potatoes
• 2 T butter, melted
• 2 T canola oil
• 1 t seasoned salt
• Spray oil
Directions
Cut each potato lengthwise into thirds; cute each portion into thirds.
In a large Ziploc bag, combine butter, oil and salt. Add potatoes and shake to coat. Place in a single layer on a greased baking sheet.
Bake uncovered for 20-25 min at 450 degrees.
Episode 14 Recipies - Roastbeef Stew
Recipe: Beef Roast w/ Vegetables
Ingredients
• Chuck Roast, Arm Roast, etc. 2-3 lb
• 4-6 potatoes, peeled and halved
• 1 lb bag carrots, peeled and halved
• 4-6 onions, peeled and quartered
• Salt
• Pepper
• Beef broth
Directions
Lay roast in bottom of Crock Pot. Season with salt and pepper.
Cut up vegetables and layer on top of roast. Season with salt and pepper. Pour approximately ¼ - ½ c broth on top.
Set Crock pot to cook for minimum of 6-8 hours.
Cook’s Notes
Type of roast isn’t as important since we are roasting the meat over a long period of time.
Recipe: Beef Stew
Ingredients
• Leftover roast and vegetables
• 1/3 c flour
• Salt
• Pepper
• Beef broth
• 2 t Thyme
• 2 T Tomato paste
Directions
Chop up leftover roast and vegetables into bite size pieces. Set aside.
Make a roux by taking the remaining liquid from the cooked roast and heating on the stove on medium to medium high heat. Whisk the flour with the juices until thickened.
Add the tomato paste and mix well. Add the thyme and stir in.
Add leftover roast items and mix together. Let simmer for at least 20 minutes, or add back in to Crock Pot and simmer for several hours.
You may need additional broth and or flour to create enough of a base for your stew.
Cook’s Notes
Type of roast isn’t as important. Cheap cuts are ok. We are roasting the meat over a long period of time.
Ingredients
• Chuck Roast, Arm Roast, etc. 2-3 lb
• 4-6 potatoes, peeled and halved
• 1 lb bag carrots, peeled and halved
• 4-6 onions, peeled and quartered
• Salt
• Pepper
• Beef broth
Directions
Lay roast in bottom of Crock Pot. Season with salt and pepper.
Cut up vegetables and layer on top of roast. Season with salt and pepper. Pour approximately ¼ - ½ c broth on top.
Set Crock pot to cook for minimum of 6-8 hours.
Cook’s Notes
Type of roast isn’t as important since we are roasting the meat over a long period of time.
Recipe: Beef Stew
Ingredients
• Leftover roast and vegetables
• 1/3 c flour
• Salt
• Pepper
• Beef broth
• 2 t Thyme
• 2 T Tomato paste
Directions
Chop up leftover roast and vegetables into bite size pieces. Set aside.
Make a roux by taking the remaining liquid from the cooked roast and heating on the stove on medium to medium high heat. Whisk the flour with the juices until thickened.
Add the tomato paste and mix well. Add the thyme and stir in.
Add leftover roast items and mix together. Let simmer for at least 20 minutes, or add back in to Crock Pot and simmer for several hours.
You may need additional broth and or flour to create enough of a base for your stew.
Cook’s Notes
Type of roast isn’t as important. Cheap cuts are ok. We are roasting the meat over a long period of time.
Episode 13 Recipies - Poppyseed Chicken Casserole
Recipe: Poppy Seed Chicken Casserole
Ingredients
• 5 chicken breasts, cooked and cubed
• 1 pt (16 oz) sour cream
• 1 can cream of chicken soup
• ½ - ¾ c chicken broth
• 1 c melted butter
• 2 ½ c Ritz cracker crumbs
• 2 T Poppy seeds
Directions
Dice and cook the chicken until no more pink in the middle. Lightly spray the bottom of a 9 x 13 pan and line the bottom with the chicken cubes.
Mix the sour cream and cream of chicken soup together. Spread over the cooked chicken.
Crush the crackers. Add the melted butter and poppy seeds and mix together. Spread evenly on top of the sour cream and soup layer. Drizzle chicken broth on top.
Bake 35-40 min at 350 degrees.
Cook’s Notes
Reduced fat or fat free options will alter the taste. I prefer the full fat version.
Recipe: Herbed Green Beans
Ingredients
• 1 lb fresh green beans
• 2 T extra virgin olive oil
• 2 cloves garlic, minced
• 1 t salt
• 1 t thyme
• ½ t dried oregano
• ½ t pepper
Directions
Mix ingredients, minus green beans, together.
Trim edges off beans. Toss with marinade.
Bring 1/2” water to boil in sauté pan. Add beans and cover for 3-5 minutes until crisp tender.
Ingredients
• 5 chicken breasts, cooked and cubed
• 1 pt (16 oz) sour cream
• 1 can cream of chicken soup
• ½ - ¾ c chicken broth
• 1 c melted butter
• 2 ½ c Ritz cracker crumbs
• 2 T Poppy seeds
Directions
Dice and cook the chicken until no more pink in the middle. Lightly spray the bottom of a 9 x 13 pan and line the bottom with the chicken cubes.
Mix the sour cream and cream of chicken soup together. Spread over the cooked chicken.
Crush the crackers. Add the melted butter and poppy seeds and mix together. Spread evenly on top of the sour cream and soup layer. Drizzle chicken broth on top.
Bake 35-40 min at 350 degrees.
Cook’s Notes
Reduced fat or fat free options will alter the taste. I prefer the full fat version.
Recipe: Herbed Green Beans
Ingredients
• 1 lb fresh green beans
• 2 T extra virgin olive oil
• 2 cloves garlic, minced
• 1 t salt
• 1 t thyme
• ½ t dried oregano
• ½ t pepper
Directions
Mix ingredients, minus green beans, together.
Trim edges off beans. Toss with marinade.
Bring 1/2” water to boil in sauté pan. Add beans and cover for 3-5 minutes until crisp tender.
Episode 12 Recipies- Haystack Dinners
Recipe: Haystack Dinner
Ingredients
• ½ - 1 head iceberg lettuce, shredded
• 2 sleeves saltine crackers, crushed
• 1 lb hamburger, browned and drained
• 1 jar spaghetti sauce
• 2 c white rice
• 1 T oil
• Salt
• 1 can cheese soup
• 2 onions, diced
• Green olives
• Peanuts
• Shredded cheddar cheese
Directions
Brown hamburger, drain fat. Add spaghetti sauce.
Make cheese soup on stove. Follow directions on can.
Prep remaining ingredients and place in separate containers for serving.
Build your haystack by adding each ingredient as a layer on top of one another in the following order: lettuce, saltine crackers, hamburger/spaghetti sauce, rice, cheese soup, green olives, peanuts and shredded cheese.
Ingredients
• ½ - 1 head iceberg lettuce, shredded
• 2 sleeves saltine crackers, crushed
• 1 lb hamburger, browned and drained
• 1 jar spaghetti sauce
• 2 c white rice
• 1 T oil
• Salt
• 1 can cheese soup
• 2 onions, diced
• Green olives
• Peanuts
• Shredded cheddar cheese
Directions
Brown hamburger, drain fat. Add spaghetti sauce.
Make cheese soup on stove. Follow directions on can.
Prep remaining ingredients and place in separate containers for serving.
Build your haystack by adding each ingredient as a layer on top of one another in the following order: lettuce, saltine crackers, hamburger/spaghetti sauce, rice, cheese soup, green olives, peanuts and shredded cheese.
Episode 11 Recipies - Pork Cutlets
RECIPE: PECAN CRUSTED PORK CUTLETS
Ingredients
4 thinly sliced pork cutlets
½ c plain bread crumbs
¼ c pecans, toasted and chopped
Salt and pepper to taste
Olive oil and butter for pan frying
Directions
Heat large skillet to medium. Mix bread crumbs and pecans.
Add butter and oil to skillet and melt. Swirl around until mixed and heating through.
Dredge pork cutlets through breading. Add to skillet. Cook for 5-6 minutes or until cooked half way through. Flip and leave until completely cooked through.
RECIPE: ROASTED BRUSSELS SPROUTS
Ingredients
Brussels Sprouts
Olive oil
Coarse salt
Directions
Preheat oven to 450 degrees.
Trim ends of Brussels sprouts and halve. Toss with olive oil and coarse salt. Lay in rimmed baking sheet in a single layer. Roast for 25-30 minutes.
Ingredients
4 thinly sliced pork cutlets
½ c plain bread crumbs
¼ c pecans, toasted and chopped
Salt and pepper to taste
Olive oil and butter for pan frying
Directions
Heat large skillet to medium. Mix bread crumbs and pecans.
Add butter and oil to skillet and melt. Swirl around until mixed and heating through.
Dredge pork cutlets through breading. Add to skillet. Cook for 5-6 minutes or until cooked half way through. Flip and leave until completely cooked through.
RECIPE: ROASTED BRUSSELS SPROUTS
Ingredients
Brussels Sprouts
Olive oil
Coarse salt
Directions
Preheat oven to 450 degrees.
Trim ends of Brussels sprouts and halve. Toss with olive oil and coarse salt. Lay in rimmed baking sheet in a single layer. Roast for 25-30 minutes.
Episode 10 Recipies - Fondue
RECIPE: PIZZA FONDUE
Ingredients
1 onion, finely diced
½ lb ground beef
½ lb Italian sausage
2 - 10.5 oz cans pizza sauce
1 t oregano
¼ t garlic powder
1 – 2 c pkg grated cheddar cheese
1 – 2 c pkg grated mozzarella cheese
1 loaf French bread, cubed
Directions
Brown onion, ground beef and Italian sausage in large skillet until meat is no longer pink. Drain fat.
While meat is browning, cut French loaf into bite size cubes. Set aside.
Add pizza sauce, oregano and garlic powder and heat through.
Add cheese and heat through until melted. Transfer to fondue pot or small Crock Pot.
RECIPE: CHOCOLATE FONDUE
Ingredients
2 – 12 oz bags milk chocolate chips
1 – 12 oz bag dark chocolate chips
1 ½ c heavy cream
1 t vanilla extract
1/3 c brewed coffee
Assorted items to dip: marshmallows, graham crackers, strawberries, bananas, etc.
Directions
Melt chocolate chips and heavy cream in saucepan over medium heat.
One melted, add vanilla and coffee. Stir to mix through. Continue to stir until mixture becomes creamy.
Transfer to fondue pot or keep on stove top on warm.
Ingredients
1 onion, finely diced
½ lb ground beef
½ lb Italian sausage
2 - 10.5 oz cans pizza sauce
1 t oregano
¼ t garlic powder
1 – 2 c pkg grated cheddar cheese
1 – 2 c pkg grated mozzarella cheese
1 loaf French bread, cubed
Directions
Brown onion, ground beef and Italian sausage in large skillet until meat is no longer pink. Drain fat.
While meat is browning, cut French loaf into bite size cubes. Set aside.
Add pizza sauce, oregano and garlic powder and heat through.
Add cheese and heat through until melted. Transfer to fondue pot or small Crock Pot.
RECIPE: CHOCOLATE FONDUE
Ingredients
2 – 12 oz bags milk chocolate chips
1 – 12 oz bag dark chocolate chips
1 ½ c heavy cream
1 t vanilla extract
1/3 c brewed coffee
Assorted items to dip: marshmallows, graham crackers, strawberries, bananas, etc.
Directions
Melt chocolate chips and heavy cream in saucepan over medium heat.
One melted, add vanilla and coffee. Stir to mix through. Continue to stir until mixture becomes creamy.
Transfer to fondue pot or keep on stove top on warm.
Episode 9 Recipies - Christmas Party
RECIPE: CREAM CHEESE PINWHEELS
Ingredients
1 pkg flour tortillas, burrito or fajita size
1 - 16 oz container sour cream
2 - 8 oz packages of reduced-fat cream cheese, softened
2 c finely shredded cheddar cheese
1 small can diced green chilies
1 small can diced black olives
1 t garlic powder
½ t seasoned salt
Directions
Combine sour cream, cream cheese, green chilies, black olives, cheese and garlic powder and mix until everything is blended well.
Spread mixture on tortilla, leaving one edge empty. Roll up tortilla in the direction of the empty edge. Lay on tray with seam side down.
Repeat with remaining tortillas. Refrigerate for at least 4 hours or overnight. Slice into small pinwheels and serve.
RECIPE: MARTHA’S DIP
Ingredients
2 - 8 oz packages of reduced-fat cream cheese, softened
2 packages Budding honey ham, chopped
1 package (5-6) green onions, thinly sliced
2 T creamy horseradish
1 t garlic powder
½ t seasoned salt
Directions
Mix all ingredients together. Chill for a minimum of four hours or overnight. Serve with crackers.
RECIPE: SPINACH DIP
Ingredients
2 c plain yogurt
10 oz frozen spinach, thawed and excess water removed
1/3 c finely chopped onion
1 pkg dry vegetable soup mix
1 can water chestnuts, drained and diced
Hawaiian bread bowl
Hawaiian bread rolls
Directions
Mix all ingredients together. Chill for at least four hours or overnight. Serve with Hawaiian bread.
Ingredients
1 pkg flour tortillas, burrito or fajita size
1 - 16 oz container sour cream
2 - 8 oz packages of reduced-fat cream cheese, softened
2 c finely shredded cheddar cheese
1 small can diced green chilies
1 small can diced black olives
1 t garlic powder
½ t seasoned salt
Directions
Combine sour cream, cream cheese, green chilies, black olives, cheese and garlic powder and mix until everything is blended well.
Spread mixture on tortilla, leaving one edge empty. Roll up tortilla in the direction of the empty edge. Lay on tray with seam side down.
Repeat with remaining tortillas. Refrigerate for at least 4 hours or overnight. Slice into small pinwheels and serve.
RECIPE: MARTHA’S DIP
Ingredients
2 - 8 oz packages of reduced-fat cream cheese, softened
2 packages Budding honey ham, chopped
1 package (5-6) green onions, thinly sliced
2 T creamy horseradish
1 t garlic powder
½ t seasoned salt
Directions
Mix all ingredients together. Chill for a minimum of four hours or overnight. Serve with crackers.
RECIPE: SPINACH DIP
Ingredients
2 c plain yogurt
10 oz frozen spinach, thawed and excess water removed
1/3 c finely chopped onion
1 pkg dry vegetable soup mix
1 can water chestnuts, drained and diced
Hawaiian bread bowl
Hawaiian bread rolls
Directions
Mix all ingredients together. Chill for at least four hours or overnight. Serve with Hawaiian bread.
Episode 8 Recipies - Christmas Gifts
RECIPE: PEPPERMINT BARK
Ingredients
1 pkg Almond bark, white
1 pkg candy canes, crushed
Directions
Break apart Almond Bark pieces and melt in pan. Remove from heat. Add candy piece and stir until well blended.
Spread onto rimmed cookie sheet covered in wax paper. Chill in freezer until set. Peel off wax paper. Break into small pieces. Store in airtight container up to one month.
RECIPE: PARTY MIX
Ingredients
4 c rice Chex cereal
4 c corn Chex cereal
4 c wheat chex cereal
4 c cheerios
2 c pretzels
2 c peanuts
1 c butter, melted
2 T Worcestershire sauce
1 t seasoned salt
1 ½ t garlic salt
1 T onion salt
Directions
Melt butter in bottom of roasting pan. Add Worcestershire sauce, seasoned salt, garlic salt and onion salt. Stir until thoroughly mixed. Add cereals, pretzels and peanuts and stir until everything is coated.
Roast on 200 for 1 hour, stirring every 15 minutes. Cool completely before storing. Store in air tight container for up to one month.
Ingredients
1 pkg Almond bark, white
1 pkg candy canes, crushed
Directions
Break apart Almond Bark pieces and melt in pan. Remove from heat. Add candy piece and stir until well blended.
Spread onto rimmed cookie sheet covered in wax paper. Chill in freezer until set. Peel off wax paper. Break into small pieces. Store in airtight container up to one month.
RECIPE: PARTY MIX
Ingredients
4 c rice Chex cereal
4 c corn Chex cereal
4 c wheat chex cereal
4 c cheerios
2 c pretzels
2 c peanuts
1 c butter, melted
2 T Worcestershire sauce
1 t seasoned salt
1 ½ t garlic salt
1 T onion salt
Directions
Melt butter in bottom of roasting pan. Add Worcestershire sauce, seasoned salt, garlic salt and onion salt. Stir until thoroughly mixed. Add cereals, pretzels and peanuts and stir until everything is coated.
Roast on 200 for 1 hour, stirring every 15 minutes. Cool completely before storing. Store in air tight container for up to one month.
Episode 7 Recipies - Thanksgiving
CRANBERRY PECAN TURKEY PANINI
Ingredients:
4 large slices sourdough bread
8 oz reduced-fat cream cheese, softened
¼ c pecans, toasted and finely chopped
¼ c dried cranberries, or cranberry dressing/salad
6 oz leftover Thanksgiving turkey
1 avocado, thinly sliced
Alfalfa sprouts
Olive oil for grill pan
Directions
Lay pieces of bread out for layering. Turn on stove to medium and preheat grill pan and grill press.
Mix cream cheese, pecans and cranberries together. Spread on the inside of each piece of bread.
Layer turkey, avocado and sprouts. Top with second piece of bread.
Spray grill pan with olive oil and grill until browned and grill marks are present. Flip and grill until other side is finished.
Cut sandwiches in half for four servings.
TURKEY SALAD SANDWICHES
Ingredients
4 c leftover Thanksgiving turkey, cut into small pieces
¼ - ½ c pecans, toasted and chopped
¼ - ½ c raisins or dried cranberries
1 small granny smith apple, cored and finely diced
1 ½ - 2 c mayo
½ t sea salt
½ lemon, juiced
Additional sandwich toppings: lettuce, tomato, onion
Directions
Combine all ingredients in mixing bowl. Refrigerate for at least 2 hours before serving.
Ingredients:
4 large slices sourdough bread
8 oz reduced-fat cream cheese, softened
¼ c pecans, toasted and finely chopped
¼ c dried cranberries, or cranberry dressing/salad
6 oz leftover Thanksgiving turkey
1 avocado, thinly sliced
Alfalfa sprouts
Olive oil for grill pan
Directions
Lay pieces of bread out for layering. Turn on stove to medium and preheat grill pan and grill press.
Mix cream cheese, pecans and cranberries together. Spread on the inside of each piece of bread.
Layer turkey, avocado and sprouts. Top with second piece of bread.
Spray grill pan with olive oil and grill until browned and grill marks are present. Flip and grill until other side is finished.
Cut sandwiches in half for four servings.
TURKEY SALAD SANDWICHES
Ingredients
4 c leftover Thanksgiving turkey, cut into small pieces
¼ - ½ c pecans, toasted and chopped
¼ - ½ c raisins or dried cranberries
1 small granny smith apple, cored and finely diced
1 ½ - 2 c mayo
½ t sea salt
½ lemon, juiced
Additional sandwich toppings: lettuce, tomato, onion
Directions
Combine all ingredients in mixing bowl. Refrigerate for at least 2 hours before serving.
Episode 6 Recipies - Tomato Soup
Tomato Soup
Ingredients
• 1 can tomato soup
• 1 can milk
• 2 T fresh basil
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1 can diced tomatoes
Directions
Add the can of diced tomatoes, with juice, in a sauce pan on medium heat, cooking until tender.
Add spices and the tomato soup. Heat through until steamy.
Add the milk and heat until it bubbles. Remove from the heat and serve.
Grilled Cheese Croutons
Ingredients
• 8 slices white bread
• ¼ c unsalted butter, softened
• 1 t thyme
• 4-8 processed cheese slices (depending on whether you want 1 or 2 slices per sandwich)
Directions
Heat griddle over medium-high heat.
Combine butter and thyme. Spread over 4 slices of bread and add to griddle, butter side down. Layer cheese slices. Cover with remaining 4 slices of bread and spread.
Heat until bottom side is toasted, flip and heat other side.
Remove sandwiches from pan. Cool slightly. Cut into 1” squares.
Ingredients
• 1 can tomato soup
• 1 can milk
• 2 T fresh basil
• ¼ tsp onion powder
• ¼ tsp garlic powder
• 1 can diced tomatoes
Directions
Add the can of diced tomatoes, with juice, in a sauce pan on medium heat, cooking until tender.
Add spices and the tomato soup. Heat through until steamy.
Add the milk and heat until it bubbles. Remove from the heat and serve.
Grilled Cheese Croutons
Ingredients
• 8 slices white bread
• ¼ c unsalted butter, softened
• 1 t thyme
• 4-8 processed cheese slices (depending on whether you want 1 or 2 slices per sandwich)
Directions
Heat griddle over medium-high heat.
Combine butter and thyme. Spread over 4 slices of bread and add to griddle, butter side down. Layer cheese slices. Cover with remaining 4 slices of bread and spread.
Heat until bottom side is toasted, flip and heat other side.
Remove sandwiches from pan. Cool slightly. Cut into 1” squares.
Episode 5 Recipies - Spaghetti Pie
Spaghetti Pie
Ingredients
• 6 oz spaghetti, cooked, drained and cooled
• 2 T butter
• 2/3 c Parmesan cheese
• 2 eggs
• 1 lb ground beef
• 1/3 c chopped onion
• ¼ c green pepper
• 15 oz jar spaghetti sauce
• 1 c cottage cheese
• 1 c mozzarella cheese
Directions
Mix spaghetti, butter, Parmesan cheese and eggs in 10-in pie plate.
Brown beef, onion and pepper. Drain and add spaghetti sauce.
Spread cottage cheese over spaghetti crust. Add hamburger mixture.
Bake uncovered at 350 degrees for 20 minutes. Take out and sprinkle with mozzarella cheese and bake until cheese melts; another 5-10 minutes.
Garlic Bread
Ingredients
French bread
½ c butter, softened
Fresh parsley
Garlic
Directions
Mix butter, parsley and garlic together. Spread on bread. Bake until bubbly and brown on top.
Ingredients
• 6 oz spaghetti, cooked, drained and cooled
• 2 T butter
• 2/3 c Parmesan cheese
• 2 eggs
• 1 lb ground beef
• 1/3 c chopped onion
• ¼ c green pepper
• 15 oz jar spaghetti sauce
• 1 c cottage cheese
• 1 c mozzarella cheese
Directions
Mix spaghetti, butter, Parmesan cheese and eggs in 10-in pie plate.
Brown beef, onion and pepper. Drain and add spaghetti sauce.
Spread cottage cheese over spaghetti crust. Add hamburger mixture.
Bake uncovered at 350 degrees for 20 minutes. Take out and sprinkle with mozzarella cheese and bake until cheese melts; another 5-10 minutes.
Garlic Bread
Ingredients
French bread
½ c butter, softened
Fresh parsley
Garlic
Directions
Mix butter, parsley and garlic together. Spread on bread. Bake until bubbly and brown on top.
Episode 4 Recipies - Potato Soup
Potato Soup
Ingredients
• 3 c diced, pared potatoes
• ½ c diced celery
• ½ c diced onion
• 1 ½ c water
• 2 chicken bouillon cubes
• ½ t salt
• 2 c milk
• 1 c sour cream
• 2 T flour
• 1 t chopped chives
Toppings
• Crumbled bacon
• Sliced green onions
• Sour cream
• Chives
• Shredded cheddar cheese
Directions
Combine potatoes, celery, onion, water, bouillon cubes and salt in a large sauce pan. Cover; cook for about 20 minutes or until potatoes are tender, not mushy.
Add 1 c milk, heat. Mix sour cream, flour, chives and remaining milk in a medium bowl. Stir sour cream mixture into soup base gradually. Cook over low heat, stirring constantly until thickened.
Serve with toppings.
Ingredients
• 3 c diced, pared potatoes
• ½ c diced celery
• ½ c diced onion
• 1 ½ c water
• 2 chicken bouillon cubes
• ½ t salt
• 2 c milk
• 1 c sour cream
• 2 T flour
• 1 t chopped chives
Toppings
• Crumbled bacon
• Sliced green onions
• Sour cream
• Chives
• Shredded cheddar cheese
Directions
Combine potatoes, celery, onion, water, bouillon cubes and salt in a large sauce pan. Cover; cook for about 20 minutes or until potatoes are tender, not mushy.
Add 1 c milk, heat. Mix sour cream, flour, chives and remaining milk in a medium bowl. Stir sour cream mixture into soup base gradually. Cook over low heat, stirring constantly until thickened.
Serve with toppings.
Episode 3 Recipies - Sloppy Joes & Potato Salad
Sloppy Joe Sandwiches
Ingredients
• 1 lb hamburger, cooked and drained
• 1 onion, chopped
• ½ c ketchup
• 2 T brown sugar
• 2 T apple cider vinegar
• 2 T mustard
• 1 t Worchester sauce
• 1 t salt
• Oatmeal
Directions
Brown hamburger and drain. Add remaining ingredients. If the mixture is too greasy, add oatmeal. Heat through and serve on bun.
Cook’s Notes:
This can be made in advance and it can be frozen.
Potato Salad
Ingredients
• 6 large potatoes, peeled and cooked
• 5 boiled eggs
• 1 medium onion, chopped
• ¾ c sugar
• 1 c salad dressing
• 2 T apple cider vinegar
• 2 tsp mustard
Directions
Dice the potatoes, eggs and onion.
Mix the salad dressing, sugar, vinegar and mustard. Pour over potato mixture and gently stir until everything is coated.
Chill for several hours.
Ingredients
• 1 lb hamburger, cooked and drained
• 1 onion, chopped
• ½ c ketchup
• 2 T brown sugar
• 2 T apple cider vinegar
• 2 T mustard
• 1 t Worchester sauce
• 1 t salt
• Oatmeal
Directions
Brown hamburger and drain. Add remaining ingredients. If the mixture is too greasy, add oatmeal. Heat through and serve on bun.
Cook’s Notes:
This can be made in advance and it can be frozen.
Potato Salad
Ingredients
• 6 large potatoes, peeled and cooked
• 5 boiled eggs
• 1 medium onion, chopped
• ¾ c sugar
• 1 c salad dressing
• 2 T apple cider vinegar
• 2 tsp mustard
Directions
Dice the potatoes, eggs and onion.
Mix the salad dressing, sugar, vinegar and mustard. Pour over potato mixture and gently stir until everything is coated.
Chill for several hours.
Episode 2 Recipies - Mac n Cheese
Homemade Macaroni & Cheese
Ingredients
1 T salt
1 lb elbow macaroni
1 T oil
1 can evaporated milk
1 can chicken stock
½ c Half & Half
3 T butter
1/3 c flour
½ t dry mustard
½ c grated Parmesan cheese
1/3 lb mild cheddar cheese
1/3 lb extra sharp cheddar cheese
1/3 lb Monterey jack cheese
Directions
Bring 2 quarts of water to boil for the macaroni. Add the salt, pasta and oil and cook to al dente according to the package instructions. Drain pasta and keep to the side.
In a separate pot heat the milk, chicken broth and half and half. Heat until steamy, but not boiling. You can also do this step using the microwave and a large microwave safe bowl.
In the pasta pot heat the butter until melted. Whisk in the flour and then the hot milk mixture. Continue to whisk until thick and bubbly over medium to medium high heat. Whisk in dry mustard and Parmesan. Turn off heat and mix in remaining cheeses.
Add drained pasta to sauce and stir until everything is well coated and combined.
Remember: this recipe is a work in progress. I encourage you to try different kinds of cheese in different combinations.
Ingredients
1 T salt
1 lb elbow macaroni
1 T oil
1 can evaporated milk
1 can chicken stock
½ c Half & Half
3 T butter
1/3 c flour
½ t dry mustard
½ c grated Parmesan cheese
1/3 lb mild cheddar cheese
1/3 lb extra sharp cheddar cheese
1/3 lb Monterey jack cheese
Directions
Bring 2 quarts of water to boil for the macaroni. Add the salt, pasta and oil and cook to al dente according to the package instructions. Drain pasta and keep to the side.
In a separate pot heat the milk, chicken broth and half and half. Heat until steamy, but not boiling. You can also do this step using the microwave and a large microwave safe bowl.
In the pasta pot heat the butter until melted. Whisk in the flour and then the hot milk mixture. Continue to whisk until thick and bubbly over medium to medium high heat. Whisk in dry mustard and Parmesan. Turn off heat and mix in remaining cheeses.
Add drained pasta to sauce and stir until everything is well coated and combined.
Remember: this recipe is a work in progress. I encourage you to try different kinds of cheese in different combinations.
Episode 1 Recipies - Buffalo Chicken Sandwich
Blue Cheese Coleslaw
Ingredients
· 1 cup crumbled blue cheese
· 2 lemons, juiced
· ½-1 cup mayonnaise
· salt and black pepper to taste
· 6 stalks celery, thinly sliced
· 4 green onions with tops, thinly sliced
· 1 (16 ounce) package shredded coleslaw mix with red and green cabbage and carrots
Directions
Chop celery and green onions. Mix those two ingredients and the coleslaw mix in a bowl.
Whisk the lemon juice and mayonnaise together in a bowl. Gradually add more mayonnaise to suite your taste. Pour on top of the salad ingredients.
Add the crumbled blue cheese and gently mix everything together. Serve immediately.
Buffalo Crockpot Chicken
Ingredients
· 4 skinless, boneless chicken breast halves
· 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
· 1/2 (1 ounce) package dry ranch salad dressing mix
· 2 tablespoons butter
· 1 pkg cream cheese, softened (optional)
Directions
Add the chicken to the Crockpot. Pour in almost the full bottle of the wing sauce. Sprinkle half of the ranch dressing mix over everything. Cover and cook on low for approximately 6-7 hours.
Once the chicken is cooked add the butter and shred with two forks. Add the remaining wing sauce. Add the cream cheese if you would like to thicken up the sauce and make it a bit creamy.
Serve on sandwiches or as a dip with tortilla chips.
Ingredients
· 1 cup crumbled blue cheese
· 2 lemons, juiced
· ½-1 cup mayonnaise
· salt and black pepper to taste
· 6 stalks celery, thinly sliced
· 4 green onions with tops, thinly sliced
· 1 (16 ounce) package shredded coleslaw mix with red and green cabbage and carrots
Directions
Chop celery and green onions. Mix those two ingredients and the coleslaw mix in a bowl.
Whisk the lemon juice and mayonnaise together in a bowl. Gradually add more mayonnaise to suite your taste. Pour on top of the salad ingredients.
Add the crumbled blue cheese and gently mix everything together. Serve immediately.
Buffalo Crockpot Chicken
Ingredients
· 4 skinless, boneless chicken breast halves
· 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
· 1/2 (1 ounce) package dry ranch salad dressing mix
· 2 tablespoons butter
· 1 pkg cream cheese, softened (optional)
Directions
Add the chicken to the Crockpot. Pour in almost the full bottle of the wing sauce. Sprinkle half of the ranch dressing mix over everything. Cover and cook on low for approximately 6-7 hours.
Once the chicken is cooked add the butter and shred with two forks. Add the remaining wing sauce. Add the cream cheese if you would like to thicken up the sauce and make it a bit creamy.
Serve on sandwiches or as a dip with tortilla chips.
SEASON 1
Episode 15 Recipes - Breakfast on the Go
EPISODE: BREAKFAST ON THE GO
Egg Muffins
Ingredients
Directions
Preheat oven to 350 degrees.
In a bowl, beat the eggs. Add salt and pepper. Spoon by 1/3 cup in each well.
Divide toppings and cheese between each muffin.
Bake at 350 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.
Cook’s Notes
You can substitute other filling options based on preference. Consider using bacon, bulk pork sausage, green pepper, tomato, pepper jack cheese, or American cheese.
Recipe: Yogurt Parfait
Ingredients
Directions
Add ½ c yogurt in each cup. Add preferred toppings. Add another ½ c yogurt to each cup. Add remaining granola and fruit.
Recipe: Coffee Shop Oatmeal
Ingredients
Directions
Add toppings to ready-made oatmeal.
Egg Muffins
Ingredients
Directions
Preheat oven to 350 degrees.
In a bowl, beat the eggs. Add salt and pepper. Spoon by 1/3 cup in each well.
Divide toppings and cheese between each muffin.
Bake at 350 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.
Cook’s Notes
You can substitute other filling options based on preference. Consider using bacon, bulk pork sausage, green pepper, tomato, pepper jack cheese, or American cheese.
Recipe: Yogurt Parfait
Ingredients
Directions
Add ½ c yogurt in each cup. Add preferred toppings. Add another ½ c yogurt to each cup. Add remaining granola and fruit.
Recipe: Coffee Shop Oatmeal
Ingredients
Directions
Add toppings to ready-made oatmeal.
Episode 14 Recipes - Oodles of Noodles
EPISODE: NOODLES
Recipe: Beef & Noodles
Ingredients
Directions
Place chuck roast in bottom of Crockpot or oven safe dish with lid. Lay sliced onion on top. Pour 2 c beef broth on top of onions and roast. If using a Crockpot, cook on low for 6-8 hours or until meat falls apart. If using the oven, bake at 250 degrees for 6-8 hours or until meat falls apart.
Remove beef to cutting board. Remove any fat pieces from broth and pour broth into large pot. Add additional 6 c beef broth. Bring broth to a boil. Reduce heat down to a simmer. Shred beef and add to pot.
Dump bag of noodles into pot. Cook until noodles become tender. Serve over mashed potatoes.
Recipe: Easy Beef Stroganoff
Ingredients
Directions
Bring a large pot of water to boil. Cook egg noodles in boiling water until done; about 8 minutes. Drain.
Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 T butter over medium heat until soft; remove from pan.
Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened.
Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling.
Serve sauce over noodles.
Recipe: Beef & Noodles
Ingredients
Directions
Place chuck roast in bottom of Crockpot or oven safe dish with lid. Lay sliced onion on top. Pour 2 c beef broth on top of onions and roast. If using a Crockpot, cook on low for 6-8 hours or until meat falls apart. If using the oven, bake at 250 degrees for 6-8 hours or until meat falls apart.
Remove beef to cutting board. Remove any fat pieces from broth and pour broth into large pot. Add additional 6 c beef broth. Bring broth to a boil. Reduce heat down to a simmer. Shred beef and add to pot.
Dump bag of noodles into pot. Cook until noodles become tender. Serve over mashed potatoes.
Recipe: Easy Beef Stroganoff
Ingredients
Directions
Bring a large pot of water to boil. Cook egg noodles in boiling water until done; about 8 minutes. Drain.
Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 T butter over medium heat until soft; remove from pan.
Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened.
Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling.
Serve sauce over noodles.
Episode 13 Recipes - Soups
EPISODE: SOUPS ON
Recipe: Broccoli Cheese Soup
Ingredients
• ¼ c butter
• ¼ c flour
• 3 c chicken stock
• 3 c milk
• ¼ t salt
• 2-3 heads of fresh broccoli florets
• Small box of processed cheese, cubed
• 1 c cheddar cheese, shredded
Directions
Melt the butter in a large pot over medium heat and mix in the flour. Reduce heat to low, and cook, stirring constantly, for about 2 minutes.
Mix in the chicken stock, milk and salt. Bring to a boil. Reduce heat to low and simmer, for about 10 minutes.
Bring a pot of lightly salted water to boil. Place the broccoli in the boiling water and cook for about 2 minutes, or until broccoli is tender. Remove from heat, drain and set aside.
Gradually mix both cheeses in the large pot until melted. Mix in the broccoli. Continue cooking for about 5 minutes.
Recipe: Chili
Ingredients
• 1 lb ground beef
• 1 medium onion, chopped
• 1/3 c chili powder
• 1 can kidney beans, drained and rinsed
• 1 large can petite diced tomatoes
• 1 can of tomato sauce
Directions
Brown hamburger and onion.
Add remaining items in large pot. Add hamburger and onion.
Cook’s Notes
Adjust amount of chili powder to suite personal taste.
Serve with the following toppings: sour cream, shredded cheddar cheese, diced onion and saltine crackers.
Possible sides for chili: peanut butter sandwiches, cinnamon rolls or cornbread.
Recipe: Broccoli Cheese Soup
Ingredients
• ¼ c butter
• ¼ c flour
• 3 c chicken stock
• 3 c milk
• ¼ t salt
• 2-3 heads of fresh broccoli florets
• Small box of processed cheese, cubed
• 1 c cheddar cheese, shredded
Directions
Melt the butter in a large pot over medium heat and mix in the flour. Reduce heat to low, and cook, stirring constantly, for about 2 minutes.
Mix in the chicken stock, milk and salt. Bring to a boil. Reduce heat to low and simmer, for about 10 minutes.
Bring a pot of lightly salted water to boil. Place the broccoli in the boiling water and cook for about 2 minutes, or until broccoli is tender. Remove from heat, drain and set aside.
Gradually mix both cheeses in the large pot until melted. Mix in the broccoli. Continue cooking for about 5 minutes.
Recipe: Chili
Ingredients
• 1 lb ground beef
• 1 medium onion, chopped
• 1/3 c chili powder
• 1 can kidney beans, drained and rinsed
• 1 large can petite diced tomatoes
• 1 can of tomato sauce
Directions
Brown hamburger and onion.
Add remaining items in large pot. Add hamburger and onion.
Cook’s Notes
Adjust amount of chili powder to suite personal taste.
Serve with the following toppings: sour cream, shredded cheddar cheese, diced onion and saltine crackers.
Possible sides for chili: peanut butter sandwiches, cinnamon rolls or cornbread.
Episode 12 Recipes - Potatoes
EPISODE: POTATOES
Recipe: Sweet Potato Crunch
Ingredients
• 40 oz can sweet potatoes/yams (drained) OR 3 c cooked sweet potatoes
• ½ c brown sugar
• 2 eggs, slightly beaten
• 3 T melted butter
• ½ t salt
• ½ c milk
• 1 tsp vanilla
Crunch topping
• 3 T melted butter
• ½ c brown sugar
• 1/3 c flour
• 1 c pecans, chopped
Directions
Preheat oven to 350 degrees.
Mix first list of ingredients together and pour in a 9x13-in baking dish, greased.
Mix ingredients together for crunch topping. Cover over first mixture.
Bake in oven at 350 degrees for 45 minutes.
Cook’s Notes
Disclaimer: the 40 oz can of sweet potatoes/yams SHOULD have been drained before pouring into the mixing bowl. The dish will not set properly if the juice is added. It will however, still taste pretty good.
Recipe: Party Potatoes
Ingredients
• Instant potatoes for 12 servings + ingredients needed for potatoes
• 1 c sour cream
• 8 oz cream cheese, softened
• 1 t garlic salt
• Parsley + paparika
Directions
Prepare instant potatoes according to package directions; mix until slightly stiffer than the directions listed.
Add softened cream cheese, sour cream and garlic salt. You can add dry parsley if desired.
Put into 9x13-in pan. Sprinkle with paprika. Bake at 350 degrees for 45 minutes.
Cook’s Notes
Dish can be frozen weeks before baking. Add 1 hour baking time if frozen.
Recipe: Sweet Potato Crunch
Ingredients
• 40 oz can sweet potatoes/yams (drained) OR 3 c cooked sweet potatoes
• ½ c brown sugar
• 2 eggs, slightly beaten
• 3 T melted butter
• ½ t salt
• ½ c milk
• 1 tsp vanilla
Crunch topping
• 3 T melted butter
• ½ c brown sugar
• 1/3 c flour
• 1 c pecans, chopped
Directions
Preheat oven to 350 degrees.
Mix first list of ingredients together and pour in a 9x13-in baking dish, greased.
Mix ingredients together for crunch topping. Cover over first mixture.
Bake in oven at 350 degrees for 45 minutes.
Cook’s Notes
Disclaimer: the 40 oz can of sweet potatoes/yams SHOULD have been drained before pouring into the mixing bowl. The dish will not set properly if the juice is added. It will however, still taste pretty good.
Recipe: Party Potatoes
Ingredients
• Instant potatoes for 12 servings + ingredients needed for potatoes
• 1 c sour cream
• 8 oz cream cheese, softened
• 1 t garlic salt
• Parsley + paparika
Directions
Prepare instant potatoes according to package directions; mix until slightly stiffer than the directions listed.
Add softened cream cheese, sour cream and garlic salt. You can add dry parsley if desired.
Put into 9x13-in pan. Sprinkle with paprika. Bake at 350 degrees for 45 minutes.
Cook’s Notes
Dish can be frozen weeks before baking. Add 1 hour baking time if frozen.
Episode 11 Recipes - Apple
APPLE EPISODE
APPLE CRANBERRY CRUNCH
Ingredients
• 5-6 apples, Macintosh, Cortland or Granny Smith, cored, peeled and thinly sliced
• 1 c fresh cranberries
• ¼ c sugar
• 1 ½ t ground cinnamon
• ½ t ground nutmeg
• 2/3 c quick cooking oats
• 2/3 c flour
• 1 c brown sugar
• ½ c butter, chopped
• 1 c pecans, chopped
Directions
Preheat oven to 375 degrees. Grease a 9x13-in baking dish.
In a large bowl, mix together apples, cranberries, sugar, cinnamon and nutmeg. Place evenly in baking dish.
In the same bowl, combine oats, flour, sugar and butter. Mix with a fork until mixture is crumbly. Stir in pecans. Sprinkle mixture over apples.
Bake in preheated oven for 40-50 minutes or until topping is golden brown and apples are tender.
Stovetop Applesauce
Ingredients
• 4 apples peeled, cored and chopped
• ¾ c water
• ¼ c sugar
• ½ t ground cinnamon
Directions
Combine all ingredients in a sauce pan. Cover and cook over medium heat for 15-20 minutes, or until apples are soft. Allow to cool and then mash with a fork or potato masher.
APPLE CRANBERRY CRUNCH
Ingredients
• 5-6 apples, Macintosh, Cortland or Granny Smith, cored, peeled and thinly sliced
• 1 c fresh cranberries
• ¼ c sugar
• 1 ½ t ground cinnamon
• ½ t ground nutmeg
• 2/3 c quick cooking oats
• 2/3 c flour
• 1 c brown sugar
• ½ c butter, chopped
• 1 c pecans, chopped
Directions
Preheat oven to 375 degrees. Grease a 9x13-in baking dish.
In a large bowl, mix together apples, cranberries, sugar, cinnamon and nutmeg. Place evenly in baking dish.
In the same bowl, combine oats, flour, sugar and butter. Mix with a fork until mixture is crumbly. Stir in pecans. Sprinkle mixture over apples.
Bake in preheated oven for 40-50 minutes or until topping is golden brown and apples are tender.
Stovetop Applesauce
Ingredients
• 4 apples peeled, cored and chopped
• ¾ c water
• ¼ c sugar
• ½ t ground cinnamon
Directions
Combine all ingredients in a sauce pan. Cover and cook over medium heat for 15-20 minutes, or until apples are soft. Allow to cool and then mash with a fork or potato masher.
Episode 10 Recipes - Victory Garden
VICTORY GARDEN EPISODE
Sautéed Yellow Squash
1 tablespoon butter
4 small yellow squash
1 large white or yellow onion
1 cup Cheddar or Mozzarella cheese
Slice the yellow squash no wider than 1/4 inch. Thinly slice the onion. Melt the butter in a sauté pan/skillet. Sauté squash and onion until cooked through. Add cheese right before serving.
Cook’s Notes
Squash should be small and have a flexible give. Squash that are large will have lots of seeds and squash that have a hard exterior are too tough to eat.
Servings: 4
Spinach Caprese Salad
4 cups baby spinach leaves, rinsed, drained
4 Roma tomatoes, sliced 1/4 inch thick
1 container fresh mozzarella cheese balls, drained
1/3 cup fresh basil leaves, chopped
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Toss ingredients together and serve.
Servings: 6
Sautéed Yellow Squash
1 tablespoon butter
4 small yellow squash
1 large white or yellow onion
1 cup Cheddar or Mozzarella cheese
Slice the yellow squash no wider than 1/4 inch. Thinly slice the onion. Melt the butter in a sauté pan/skillet. Sauté squash and onion until cooked through. Add cheese right before serving.
Cook’s Notes
Squash should be small and have a flexible give. Squash that are large will have lots of seeds and squash that have a hard exterior are too tough to eat.
Servings: 4
Spinach Caprese Salad
4 cups baby spinach leaves, rinsed, drained
4 Roma tomatoes, sliced 1/4 inch thick
1 container fresh mozzarella cheese balls, drained
1/3 cup fresh basil leaves, chopped
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Toss ingredients together and serve.
Servings: 6
Episode 9 Recipies - Pies
PIE EPISODE
Lemon Raspberry Pie
1 pkg frozen raspberries, thawed
3 T sugar
1 T cornstarch
3 egg yolks
½ cup lemon juice from concentrate
1 14oz container sweetened condensed milk
1 container whipped topping
1 prebaked pie crust
Set oven to 350 degrees.
Add thawed raspberries to medium pot. Add sugar. Stir. Add corn starch.
In small mixing bowl, beat egg yolks. Add sweetened condensed milk and lemon juice. Stir.
Pour filling in prebaked pie shell. Put in oven and bake for 8 minutes.
Spoon raspberries on top of pie and chill for a minimum of 4 hours.
Add Cool Whip. Slice and serve.
Servings: 8
Peanut Butter Pie
3/4 cup powdered sugar
1/2 cup peanut butter
2/3 cup sugar
3 tablespoons corn starch
3 egg yolks
1 tablespoon flour
1 pinch salt
2 cans evaporated milk
2 tablespoons butter
1 teaspoon vanilla
1 10 oz. container Cool Whip
1 pre-baked pie shell
Cream powdered sugar and peanut butter together until crumbly.
Mix sugar, corn starch, egg yolks, flour and salt together in pan. Add evaporated milk and cook together until thick, stirring frequently. Add butter and vanilla. Cool completely.
Sprinkle 2/3 of crumbs in a baked pie shell. Pour cooled custard (pudding) over crumbs. Top with small container of Cool Whip. Sprinkle rest of crumbs on top.
Servings: 8
Lemon Raspberry Pie
1 pkg frozen raspberries, thawed
3 T sugar
1 T cornstarch
3 egg yolks
½ cup lemon juice from concentrate
1 14oz container sweetened condensed milk
1 container whipped topping
1 prebaked pie crust
Set oven to 350 degrees.
Add thawed raspberries to medium pot. Add sugar. Stir. Add corn starch.
In small mixing bowl, beat egg yolks. Add sweetened condensed milk and lemon juice. Stir.
Pour filling in prebaked pie shell. Put in oven and bake for 8 minutes.
Spoon raspberries on top of pie and chill for a minimum of 4 hours.
Add Cool Whip. Slice and serve.
Servings: 8
Peanut Butter Pie
3/4 cup powdered sugar
1/2 cup peanut butter
2/3 cup sugar
3 tablespoons corn starch
3 egg yolks
1 tablespoon flour
1 pinch salt
2 cans evaporated milk
2 tablespoons butter
1 teaspoon vanilla
1 10 oz. container Cool Whip
1 pre-baked pie shell
Cream powdered sugar and peanut butter together until crumbly.
Mix sugar, corn starch, egg yolks, flour and salt together in pan. Add evaporated milk and cook together until thick, stirring frequently. Add butter and vanilla. Cool completely.
Sprinkle 2/3 of crumbs in a baked pie shell. Pour cooled custard (pudding) over crumbs. Top with small container of Cool Whip. Sprinkle rest of crumbs on top.
Servings: 8
Episode 8 Recipies - Salads
SALAD EPISODE
Broccoli Salad
5 heads fresh broccoli, washed, cut into bite size pieces
1 large red onion, diced
1/2 lb. bacon, cooked, crumbled
3/4 cup raisins
3/4 cup sesame seeds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons red wine vinegar
1 large Red Delicious apple, diced
Toss broccoli, onion, sesame seeds, apple and bacon together.
Mix mayo, sugar and red wine vinegar. Pour over other ingredients and toss to coat.
Refrigerate at least 4 hours or overnight before serving.
Cook’s Notes
Can use the apple as a substitute for bacon. I use it in addition to the bacon.
SERVINGS: 8
Spinach and Strawberry Salad
INGREDIENTS:
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup Canola oil
1/4 cup white wine vinegar
1/2 cup sugar
1 tablespoon poppy seeds
1 cup sliced almonds
2 tablespoons sugar
In a large bowl, toss together the spinach and strawberries.
In a small saute pan, cook almonds and sugar over medium heat. Add drops of water if necessary to start sugaring process.
In a medium bowl, whisk together oil, vinegar, sugar and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Cook’s Notes
Sugar coated almonds can be done ahead of time and stored in a sealed container for up to two weeks.
SERVINGS: 8
Broccoli Salad
5 heads fresh broccoli, washed, cut into bite size pieces
1 large red onion, diced
1/2 lb. bacon, cooked, crumbled
3/4 cup raisins
3/4 cup sesame seeds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons red wine vinegar
1 large Red Delicious apple, diced
Toss broccoli, onion, sesame seeds, apple and bacon together.
Mix mayo, sugar and red wine vinegar. Pour over other ingredients and toss to coat.
Refrigerate at least 4 hours or overnight before serving.
Cook’s Notes
Can use the apple as a substitute for bacon. I use it in addition to the bacon.
SERVINGS: 8
Spinach and Strawberry Salad
INGREDIENTS:
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup Canola oil
1/4 cup white wine vinegar
1/2 cup sugar
1 tablespoon poppy seeds
1 cup sliced almonds
2 tablespoons sugar
In a large bowl, toss together the spinach and strawberries.
In a small saute pan, cook almonds and sugar over medium heat. Add drops of water if necessary to start sugaring process.
In a medium bowl, whisk together oil, vinegar, sugar and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Cook’s Notes
Sugar coated almonds can be done ahead of time and stored in a sealed container for up to two weeks.
SERVINGS: 8
Episode 7 Recipies - Pasta
PASTA EPISODE
Satay Chicken Pasta Salad
8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp peanut butter
1 c carrot strips
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional)
Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside.
Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside.
Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife.
Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
Cook's Notes: If desired, one 1-in. piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.
Yield: 6 servings (8 cups)
Gemelli w/ Chicken Sausage & Roasted Vegetables
8 ounces Gemelli pasta
2 links chicken sausage
2 tablespoons extra virgin olive oil
1/2 red bell pepper
1/2 orange bell pepper
1/2 yellow bell pepper
1/2 large red onion
6 sprigs fresh thyme
fresh parmesan cheese
Bring a pot of water to boil. Add pasta and a pinch of salt. Cook pasta as directed on packaging.
While pasta is cooking, cut chicken sausage on diagonal and slice. Cut bell peppers and onion into bite size pieces. Brown chicken sausage until warmed through. Add extra virgin olive oil, peppers, onions and thyme. Season with coarse salt and cracked pepper.
Drain pasta and toss with sausage and vegetables.
Grate fresh parmesan on top before serving.
Cook’s Notes
Tried this with a variety of different flavors of chicken sausage. Alter the seasoning, if needed, to adapt to the type of chicken sausage used.
SERVINGS: 4
Satay Chicken Pasta Salad
8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp peanut butter
1 c carrot strips
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional)
Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside.
Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside.
Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife.
Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
Cook's Notes: If desired, one 1-in. piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.
Yield: 6 servings (8 cups)
Gemelli w/ Chicken Sausage & Roasted Vegetables
8 ounces Gemelli pasta
2 links chicken sausage
2 tablespoons extra virgin olive oil
1/2 red bell pepper
1/2 orange bell pepper
1/2 yellow bell pepper
1/2 large red onion
6 sprigs fresh thyme
fresh parmesan cheese
Bring a pot of water to boil. Add pasta and a pinch of salt. Cook pasta as directed on packaging.
While pasta is cooking, cut chicken sausage on diagonal and slice. Cut bell peppers and onion into bite size pieces. Brown chicken sausage until warmed through. Add extra virgin olive oil, peppers, onions and thyme. Season with coarse salt and cracked pepper.
Drain pasta and toss with sausage and vegetables.
Grate fresh parmesan on top before serving.
Cook’s Notes
Tried this with a variety of different flavors of chicken sausage. Alter the seasoning, if needed, to adapt to the type of chicken sausage used.
SERVINGS: 4
Episode 6 Recipies - Chocolate
CHOCOLATE EPISODE
Chocolate Peanut Clusters
16 oz Great Value Party Peanuts
1 pkg Almond Bark chocolate
Break chocolate pieces apart and put in 2 qt pot. Cook on medium high heat, stirring frequently until chocolate has melted. Add peanuts and stir until all peanuts are coated in chocolate. Place on waxed paper lined cookie sheets and cool.
You can also place the trays in the freezer. Store in an air tight container.
Cook’s Notes
For more uniform peanut clusters, use a small cookie scoop to scoop and drop on the lined cookie sheets. Adjust your chocolate to peanut ratio to meet your needs.
Warm Nutty Caramel Brownies
1 pkg (12 oz) semi-sweet chocolate morsels, divided
1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 oz each) milk chocolate-covered chewy caramels, divided (40 pieces total)
Vanilla ice cream (optional)
Preheat oven to 375°F. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix 'N Scraper(R).
Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.
Servings: 24 servings
Chocolate Peanut Clusters
16 oz Great Value Party Peanuts
1 pkg Almond Bark chocolate
Break chocolate pieces apart and put in 2 qt pot. Cook on medium high heat, stirring frequently until chocolate has melted. Add peanuts and stir until all peanuts are coated in chocolate. Place on waxed paper lined cookie sheets and cool.
You can also place the trays in the freezer. Store in an air tight container.
Cook’s Notes
For more uniform peanut clusters, use a small cookie scoop to scoop and drop on the lined cookie sheets. Adjust your chocolate to peanut ratio to meet your needs.
Warm Nutty Caramel Brownies
1 pkg (12 oz) semi-sweet chocolate morsels, divided
1 pkg (18-21 oz) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 oz each) milk chocolate-covered chewy caramels, divided (40 pieces total)
Vanilla ice cream (optional)
Preheat oven to 375°F. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix 'N Scraper(R).
Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.
Servings: 24 servings
Episode 5 Recipies - Picnics
PICNIC EPISODE
Cherry Chicken Lettuce Wraps
2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 lbs. skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
1 lb. dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 leaves of lettuce
Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together.
To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.
Servings: 12 (enough to serve 2-3 people)
Mango Salsa
2 mangos - peeled, seeded and chopped
1 finely chopped red bell pepper
1 finely chopped orange bell pepper
1 finely chopped yellow bell pepper
1 cup strawberries, diced
1 banana, diced
1 red onion, finely diced
½ cup chopped cilantro
1 lime, juiced
1 bag blue corn chips
Finely chop all ingredients and add to mixing bowl. Juice lime over top of mixture. Transfer to serving bowl. Add chips.
Cherry Chicken Lettuce Wraps
2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 lbs. skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
1 lb. dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 leaves of lettuce
Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together.
To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.
Servings: 12 (enough to serve 2-3 people)
Mango Salsa
2 mangos - peeled, seeded and chopped
1 finely chopped red bell pepper
1 finely chopped orange bell pepper
1 finely chopped yellow bell pepper
1 cup strawberries, diced
1 banana, diced
1 red onion, finely diced
½ cup chopped cilantro
1 lime, juiced
1 bag blue corn chips
Finely chop all ingredients and add to mixing bowl. Juice lime over top of mixture. Transfer to serving bowl. Add chips.
Episode 4 Recipes - Tex Mex
TEX MEX FOOD EPISODE
Chicken Enchilada Soup
-------------------
1 teaspoon ground cumin
1 1/4 cup chicken broth
1 can red enchilada sauce
1 cup fat-free half and half
1 jalapeno pepper, seeded and minced
1 can green enchilada sauce
4 chicken breast halves, cooked
1 tomato
1 cup Cheddar cheese, shredded
10 corn tortillas cut into 1/2 in strips
-------------------
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.
Family Size Baked Burrito
-------------------
fresh cilantro, snipped
1/2 lime
1 onion, chopped
1 tablespoon Southwestern Seasoning Mix
1 can bean dip or refried beans
1 garlic clove, pressed
black olives, sliced
1 lbs. 90% lean ground beef browned
lettuce, shredded
2 plum tomatoes, thinly sliced
3/4 cup thick and chunky salsa
1 1/2 cups shredded Colby & Monterey Jack cheese blend, divided 6 oz
4 burrito-size flour tortillas 11-11 1/2 inches
-------------------
Preheat oven to 425°F. Using Ultimate Slice & Grate fitted with adjustable thin slicing blade, thinly slice tomatoes; set aside. Dice chicken using Chef's Knife. Chop onion using Food Chopper. Juice lime half into Classic Batter Bowl using Citrus Press. Add chicken, onion, salsa, seasoning mix and garlic pressed with Garlic Press. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally using Mix ‘N Scraper®. Stir in 1/2 cup of the cheese.
Arrange tortillas in an overlapping circular pattern on Large Round Stone, covering entire surface of baking stone. (Tortillas will extend off edge of baking stone by 5 inches). Starting in center, spread bean dip over tortillas using Large Spreader, forming a 10 x 10-inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles using Utility Knife; serve with assorted toppings and Avocado Lime Sauce, if desired.
Yield: 8 servings or 16 sample servings
Cook's Tip: To make Avocado Lime Sauce, mash 1 ripe avocado in Classic Batter Bowl using Nylon Masher. Stir in 1/4 cup sour cream, 1 tablespoon lime juice and 1/4 teaspoon salt. Drizzle over burrito.
Mexican Chocolate Cake
-------------------
2 pkg devil's food cake mix 18.25 oz
4 teaspoons Korintje Cinnamon
2 cup miniature semi-sweet chocolate morsels divided
1/2 cup sliced almonds
2 16 oz container Great Value lite sour cream 16 oz container
6 eggs
2 container frozen whipped topping thawed, divided
2 tablespoon sugar
-------------------
Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper®. Pour batter into pan; spread evenly using Small Spreader.
Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Large Round Platter. Cool slightly.
Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.
Cook's Tip: If using a microwave oven without a built-in turntable, rotate the pan after 7 minutes of cooking.
To bake cake in a conventional oven, preheat oven to 325°F. Bake 50-55 minutes or until wooden pick inserted into center of cake comes out clean. Proceed as recipe directs.
Chicken Enchilada Soup
-------------------
1 teaspoon ground cumin
1 1/4 cup chicken broth
1 can red enchilada sauce
1 cup fat-free half and half
1 jalapeno pepper, seeded and minced
1 can green enchilada sauce
4 chicken breast halves, cooked
1 tomato
1 cup Cheddar cheese, shredded
10 corn tortillas cut into 1/2 in strips
-------------------
Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.
Family Size Baked Burrito
-------------------
fresh cilantro, snipped
1/2 lime
1 onion, chopped
1 tablespoon Southwestern Seasoning Mix
1 can bean dip or refried beans
1 garlic clove, pressed
black olives, sliced
1 lbs. 90% lean ground beef browned
lettuce, shredded
2 plum tomatoes, thinly sliced
3/4 cup thick and chunky salsa
1 1/2 cups shredded Colby & Monterey Jack cheese blend, divided 6 oz
4 burrito-size flour tortillas 11-11 1/2 inches
-------------------
Preheat oven to 425°F. Using Ultimate Slice & Grate fitted with adjustable thin slicing blade, thinly slice tomatoes; set aside. Dice chicken using Chef's Knife. Chop onion using Food Chopper. Juice lime half into Classic Batter Bowl using Citrus Press. Add chicken, onion, salsa, seasoning mix and garlic pressed with Garlic Press. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally using Mix ‘N Scraper®. Stir in 1/2 cup of the cheese.
Arrange tortillas in an overlapping circular pattern on Large Round Stone, covering entire surface of baking stone. (Tortillas will extend off edge of baking stone by 5 inches). Starting in center, spread bean dip over tortillas using Large Spreader, forming a 10 x 10-inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.
Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles using Utility Knife; serve with assorted toppings and Avocado Lime Sauce, if desired.
Yield: 8 servings or 16 sample servings
Cook's Tip: To make Avocado Lime Sauce, mash 1 ripe avocado in Classic Batter Bowl using Nylon Masher. Stir in 1/4 cup sour cream, 1 tablespoon lime juice and 1/4 teaspoon salt. Drizzle over burrito.
Mexican Chocolate Cake
-------------------
2 pkg devil's food cake mix 18.25 oz
4 teaspoons Korintje Cinnamon
2 cup miniature semi-sweet chocolate morsels divided
1/2 cup sliced almonds
2 16 oz container Great Value lite sour cream 16 oz container
6 eggs
2 container frozen whipped topping thawed, divided
2 tablespoon sugar
-------------------
Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper®. Pour batter into pan; spread evenly using Small Spreader.
Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Large Round Platter. Cool slightly.
Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.
Cook's Tip: If using a microwave oven without a built-in turntable, rotate the pan after 7 minutes of cooking.
To bake cake in a conventional oven, preheat oven to 325°F. Bake 50-55 minutes or until wooden pick inserted into center of cake comes out clean. Proceed as recipe directs.
Episode 3 Recipies - Comfort Foods
COMFORT FOOD EPISODE
Beef Patties w/ Tomato & Cheese Topping
-------------------
1/8 tsp. pepper
6 slices American cheese
1 onion, finely chopped
3/4 tsp. salt
2 cans condensed tomato soup
1/2 cup bread crumbs
1 egg, beaten
1 1/2 lbs. 90% lean ground beef
1 1/2 tbsp. mustard
-------------------
Preheat oven to 400 degrees.
Combine meat, bread crumbs, salt, pepper, onion and egg together in a bowl. Use your hands to mix it up. Shape into 6 patties and place into a shallow baking pan.
Spread mustard on top. You can also just squeeze mustard from the bottle, drizzling a small amount on top of each patty. I like to make designs on top of the patties. (No one is going to see them, but it gives me something fun to do while cooking.) Lay a slice of cheese on top of each patty. (Or use whatever cheese you have in the house. Sometimes I use shredded cheese if I don't have cheese slices.)
Pour tomato soup over top.
Bake 35-40 minutes at 400 degrees.
Recommended side dish: fried potatoes.
Hashbrown Casserole
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2 tablespoons minced dried onion
1 1/2 cup cornflakes cereal, crushed
1 1/2 cups Great Value lite sour cream
2 cans Healthy4You condensed cream of chicken soup
6 tablespoons butter, divided
1 2-lb pkg frozen hashbrown or cubed potatoes, thawed
8 ounces extra sharp Cheddar cheese, shredded
-------------------
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the soup, sour cream, 2 T of the butter (softened), dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese.
Melt 4 T butter, add crushed cornflakes. Stir to coat. Sprinkle on top of casserole.
Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.
Peach Cobbler
-------------------
1 pinch salt
1 cup self-raising flour
1 29 oz can sliced peaches with juice
1/2 cup butter, melted
1 cup skim milk
1 cup sugar
-------------------
Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches.
Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.
Cook's notes:
Add 1 1/2 teaspoons baking powder + 1/2 teaspoon of salt to regular flour if you do not have self-rising flour.
Beef Patties w/ Tomato & Cheese Topping
-------------------
1/8 tsp. pepper
6 slices American cheese
1 onion, finely chopped
3/4 tsp. salt
2 cans condensed tomato soup
1/2 cup bread crumbs
1 egg, beaten
1 1/2 lbs. 90% lean ground beef
1 1/2 tbsp. mustard
-------------------
Preheat oven to 400 degrees.
Combine meat, bread crumbs, salt, pepper, onion and egg together in a bowl. Use your hands to mix it up. Shape into 6 patties and place into a shallow baking pan.
Spread mustard on top. You can also just squeeze mustard from the bottle, drizzling a small amount on top of each patty. I like to make designs on top of the patties. (No one is going to see them, but it gives me something fun to do while cooking.) Lay a slice of cheese on top of each patty. (Or use whatever cheese you have in the house. Sometimes I use shredded cheese if I don't have cheese slices.)
Pour tomato soup over top.
Bake 35-40 minutes at 400 degrees.
Recommended side dish: fried potatoes.
Hashbrown Casserole
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2 tablespoons minced dried onion
1 1/2 cup cornflakes cereal, crushed
1 1/2 cups Great Value lite sour cream
2 cans Healthy4You condensed cream of chicken soup
6 tablespoons butter, divided
1 2-lb pkg frozen hashbrown or cubed potatoes, thawed
8 ounces extra sharp Cheddar cheese, shredded
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the soup, sour cream, 2 T of the butter (softened), dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese.
Melt 4 T butter, add crushed cornflakes. Stir to coat. Sprinkle on top of casserole.
Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.
Peach Cobbler
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1 pinch salt
1 cup self-raising flour
1 29 oz can sliced peaches with juice
1/2 cup butter, melted
1 cup skim milk
1 cup sugar
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Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches.
Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.
Cook's notes:
Add 1 1/2 teaspoons baking powder + 1/2 teaspoon of salt to regular flour if you do not have self-rising flour.
Episode 2 Recipies - Gameday
GAME DAY FOOD EPISODE
Classic Mini Cheeseburgers
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24 hamburger dill pickle slices
3 lbs. 90% lean ground beef
1/2 cup fresh parsley, finely chopped
2 onion, finely chopped
6 slices American cheese
2 teaspoons salt
4 garlic cloves, pressed
1 pkg hot dog buns
-------------------
Preheat oven to 450°F. Finely chop onion and parsley using Food Chopper. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.
Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about 1/4 in. from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside.
Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.
Yield: 24 mini burgers
Mini Pesto Pizzas
-------------------
1/2 cup Parmesan cheese, grated fresh
2/3 cup prepared basil pesto
2 pkg refrigerated pizza crust 13.8 oz
4 plum tomatoes
1/2 cup walnuts
2 cup mozzarella cheese, grated
-------------------
Preheat oven to 425°F. Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; set aside. Grate Parmesan cheese using Microplane® Adjustable Grater. Coarsely chop walnuts using Food Chopper. Combine walnuts and Parmesan cheese in Prep Bowl; mix well.
Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 15 disks (about 1/2 in. thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams.
Spread 1 tsp pesto over each crust with back of Easy Adjustable Measuring Spoon. Divide mozzarella cheese evenly among pizzas. Top each pizza with one tomato slice and Parmesan mixture. Bake 12-15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.
Yield: 15 servings
Bread Bowl Artichoke Dip
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1 lemon
1 can artichoke hearts in water divided
1 16 oz container Great Value lite sour cream
parmesan cheese, grated
1 envelope Knorr's vegetable soup mix
1/2 cup skim milk
4 ounces reduced-fat cream cheese, softened
2 16-oz sourdough bread rounds about 6-in. diameter, divided
1 garlic clove, pressed
-------------------
Preheat oven to 450°F. Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Yield: 12 servings (about 2 cups dip)
Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.
Classic Mini Cheeseburgers
-------------------
24 hamburger dill pickle slices
3 lbs. 90% lean ground beef
1/2 cup fresh parsley, finely chopped
2 onion, finely chopped
6 slices American cheese
2 teaspoons salt
4 garlic cloves, pressed
1 pkg hot dog buns
-------------------
Preheat oven to 450°F. Finely chop onion and parsley using Food Chopper. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.
Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about 1/4 in. from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside.
Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.
Yield: 24 mini burgers
Mini Pesto Pizzas
-------------------
1/2 cup Parmesan cheese, grated fresh
2/3 cup prepared basil pesto
2 pkg refrigerated pizza crust 13.8 oz
4 plum tomatoes
1/2 cup walnuts
2 cup mozzarella cheese, grated
-------------------
Preheat oven to 425°F. Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; set aside. Grate Parmesan cheese using Microplane® Adjustable Grater. Coarsely chop walnuts using Food Chopper. Combine walnuts and Parmesan cheese in Prep Bowl; mix well.
Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 15 disks (about 1/2 in. thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams.
Spread 1 tsp pesto over each crust with back of Easy Adjustable Measuring Spoon. Divide mozzarella cheese evenly among pizzas. Top each pizza with one tomato slice and Parmesan mixture. Bake 12-15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.
Yield: 15 servings
Bread Bowl Artichoke Dip
-------------------
1 lemon
1 can artichoke hearts in water divided
1 16 oz container Great Value lite sour cream
parmesan cheese, grated
1 envelope Knorr's vegetable soup mix
1/2 cup skim milk
4 ounces reduced-fat cream cheese, softened
2 16-oz sourdough bread rounds about 6-in. diameter, divided
1 garlic clove, pressed
-------------------
Preheat oven to 450°F. Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.
In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Yield: 12 servings (about 2 cups dip)
Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.
Episode 1 Recipes - Corn
CORN EPISODE
Corn Salsa
1 can black beans, drained and rinsed
2 limes fresh squeezed
1/2 tsp. cumin
1 red bell pepper diced
1 bunch fresh cilantro chopped
1 bunch green onions chopped
1 can sweet white corn drained
Combine all ingredients in bowl.
Best served with lime tortilla chips.
Corn Casserole
1 can creamed corn
1 pkg corn bread mix
1 16 oz container lite or regular sour cream
1 can whole kernal corn, drained
1/2 cup butter
2 eggs, beaten
Preheat oven to 350 degrees F and lightly grease a 9x9 inch baking dish, or 9 x 13 inch baking dish (size depends on how thick you like the casserole).
In a medium bowl, mix together butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Corn Dogs
1/2 stick butter, melted
1 cup all-purpose flour
1 pkg jumbo hot dogs
2 boxes corn muffin mix
2 eggs
3/4 cup skim milk
Preheat oven to 425 degrees F.
In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, or it will slide off the dog while it's baking, leaving the dog exposed. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
You can also pour the batter into a tall drinking glass. Dunk each hot dog and then place on the cookie sheet.
If you like corn dogs on a stick, save up disposable chop sticks from your local Chinese take out restaurant. Soak the sticks ahead of time, at least 15 minutes, before inserting into hot dog.
Corn Salsa
1 can black beans, drained and rinsed
2 limes fresh squeezed
1/2 tsp. cumin
1 red bell pepper diced
1 bunch fresh cilantro chopped
1 bunch green onions chopped
1 can sweet white corn drained
Combine all ingredients in bowl.
Best served with lime tortilla chips.
Corn Casserole
1 can creamed corn
1 pkg corn bread mix
1 16 oz container lite or regular sour cream
1 can whole kernal corn, drained
1/2 cup butter
2 eggs, beaten
Preheat oven to 350 degrees F and lightly grease a 9x9 inch baking dish, or 9 x 13 inch baking dish (size depends on how thick you like the casserole).
In a medium bowl, mix together butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Corn Dogs
1/2 stick butter, melted
1 cup all-purpose flour
1 pkg jumbo hot dogs
2 boxes corn muffin mix
2 eggs
3/4 cup skim milk
Preheat oven to 425 degrees F.
In a shallow dish, combine muffin mix with flour, then stir in eggs, milk and melted butter. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, or it will slide off the dog while it's baking, leaving the dog exposed. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.
You can also pour the batter into a tall drinking glass. Dunk each hot dog and then place on the cookie sheet.
If you like corn dogs on a stick, save up disposable chop sticks from your local Chinese take out restaurant. Soak the sticks ahead of time, at least 15 minutes, before inserting into hot dog.
