Tarragon-Mustard Corn On The Cob

October 15th, 2011 Ruthie

Tarragon-Mustard Corn On The Cob

INGREDIENTS

4 ears corn with husks
1/4 cup margarine or butter
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon leaves
1/8 teaspoon pepper

DIRECTIONS

1. GRILL DIRECTIONS:  To grill corn in husks, tie the tops of husks with a piece of husk or string. Soak ears in cold water 1 to 2 hours.
2. When ready to grill, place corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 15 to 20 minutes or until corn is tender, turning frequently.3. Meanwhile, melt margarine in small saucepan. Stir in mustard, tarragon and pepper. Set aside.
4. Remove corn from grill; peel back husks. With tongs, hold base of corn; grasp top of silk and pull quickly to remove. Brush ears of corn with melted margarine mixture.

Streusel-Topped Pumpkin Pie

October 14th, 2011 Ruthie

Streusel-Topped Pumpkin Pie

INGREDIENTS

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
2 eggs, beaten
1/2 cup granulated sugar
1 can (16 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Topping
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup butter or margarine, softened

DIRECTIONS

1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
3. Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
4. Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.
Serve with whipped cream or vanilla ice cream.

October 13th, 2011 Ruthie

Tuna Melts

INGREDIENTS

1 can Pillsbury® refrigerated crusty French loaf
2 cans (5 oz each) tuna packed in water, drained
1/4 cup mayonnaise
4 slices (3/4 oz each) American cheese, cut in half diagonally

DIRECTIONS

1. Heat oven to 350°F. Lightly spray large cookie sheet with cooking spray.
2. Cut loaf of dough crosswise in half to make 2 loaves. Place loaves seam sides down and 3 inches apart on cookie sheet. With sharp knife, cut 3 diagonal slashes, 1/2 inch deep, on top of each.
3. Bake 23 to 25 minutes or until golden brown. Cool 2 minutes.
4. Meanwhile, in small bowl, mix tuna and mayonnaise until well blended.
5. Set oven control to broil. With serrated knife, cut loaves in half horizontally; place cut sides up on same cookie sheet. Spread 2 heaping tablespoons tuna mixture onto each half loaf. Top each with 2 cheese triangles.
6. Broil 4 to 5 inches from heat 1 to 2 minutes or until cheese is melted.

Baked Fish Sandwiches

October 12th, 2011 Ruthie

Baked Fish Sandwiches

INGREDIENTS

1 can Pillsbury® refrigerated crusty French loaf
1/4 cup tartar sauce
8 frozen breaded fish sticks
1 cup shredded lettuce

DIRECTIONS

1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
2. Cut loaf of dough crosswise into 4 pieces to make buns. Place dough pieces seam sides down and 2 inches apart on cookie sheet. With sharp knife, cut 2 diagonal slashes, 1/2 inch deep, on top of each. Place fish sticks on cookie sheet next to dough.
3. Bake 21 to 24 minutes or until buns are golden brown. Cool 2 minutes.
4. With serrated knife, cut buns in half horizontally. Spread bottom half of each bun with 1 tablespoon tartar sauce. Top each with 2 fish sticks and 1/4 cup lettuce. Cover each with top half of bun.

Slow Cooker Pork Sausage and Squash

October 11th, 2011 Ruthie

Slow Cooker Pork Sausage and Squash

INGREDIENTS

2 tablespoons dried minced onion
1 medium butternut squash (2 lb), peeled, cut into 1-inch cubes
2 medium apples, peeled, cut into 1-inch cubes
1/4 cup real maple syrup or maple-flavored syrup
2 tablespoons frozen apple juice concentrate, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
2 packages (7 oz each) frozen brown-and-serve sausage links (original or maple flavor), thawed, cut up

DIRECTIONS

1. In 3 1/2- to 4-quart slow cooker, layer onion, squash and apples. In small bowl, mix syrup, juice concentrate, salt and pepper; pour over apples.
2. Cover; cook on Low heat setting 5 to 6 hours.
3. Gently stir in sausage. Increase heat setting to High. Cover; cook 20 to 30 minutes or until sausage is thoroughly heated.
Choose firm-textured apple, such as Braeburn or Granny Smith, for this dish instead of a mealy apple, such as Delicious.

So-Easy Chicken Pot Pie

October 9th, 2011 Ruthie

So-Easy Chicken Pot Pie

INGREDIENTS

1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cups cubed cooked chicken
1 can Pillsbury® refrigerated original breadsticks

DIRECTIONS

1. Heat oven to 375°F. In 2-quart saucepan, stir together soup, vegetables and chicken. Heat to boiling, stirring occasionally. Spoon into ungreased 11×7-inch (2-quart) glass baking dish.
2. Meanwhile, unroll dough; separate at perforations into 12 strips. Twist each strip; arrange over hot chicken mixture.
3. Bake uncovered 14 to 18 minutes or until breadsticks are light brown.
If mixed vegetables aren’t your family’s favorite, try other frozen vegetables such as 2 cups of whole kernel corn, green beans or peas.

Pineapple-Teriyaki Chicken

October 7th, 2011 Ruthie

Pineapple-Teriyaki Chicken

INGREDIENTS

1/2 cup purchased teriyaki baste and glaze
1/4 cup pineapple preserves
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
4 boneless skinless chicken breasts*
1/2 teaspoon black and red pepper blend
1/4 teaspoon salt
4 slices (3/4 inch thick) fresh pineapple

DIRECTIONS

1. Heat gas grill or coals. In small saucepan, mix teriyaki glaze, pineapple preserves and lime juice. Cook over low heat, stirring occasionally, until preserves are melted. Stir in cilantro.
2. Sprinkle all sides of each chicken breast with pepper blend and salt.
3. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 minutes, turning once.
4. Meanwhile, cut 18-inch square sheet of heavy-duty foil. Place pineapple slices in single layer on foil. Brush each with teriyaki mixture.
5. After chicken has cooked 10 minutes, place foil with pineapple on grill next to chicken. Brush chicken with teriyaki mixture. Cook 5 to 10 minutes longer or until chicken is fork-tender and juices run clear, brushing occasionally with teriyaki mixture. Cut pineapple slices into wedges, if desired.
6. Heat any remaining teriyaki mixture to boiling. Serve warm mixture with chicken and pineapple.

Grilled Chicken Breasts with Mandarin Orange Salsa

October 6th, 2011 Ruthie

Grilled Chicken Breasts with Mandarin Orange Salsa

INGREDIENTS

Salsa:
1 (11-oz.) can mandarin orange segments, drained
1 (8-oz.) can crushed pineapple in unsweetened juice, drained
2 tablespoons fresh lemon juice
1 tablespoon chopped, seeded jalapeño chile
1/4 teaspoon salt
Chicken:
1 tablespoon olive oil
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)

DIRECTIONS

1. Heat gas or charcoal grill. In medium bowl, combine all salsa ingredients; mix well. Set aside.
2. Brush oil over all sides of chicken breast halves. Sprinkle with 1/4 teaspoon salt, the pepper and ground red pepper.
3. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once. Serve salsa with chicken.

Grilled Pork Tenderloin with Pineapple Salsa

October 5th, 2011 Ruthie

Grilled Pork Tenderloin with Pineapple Salsa

INGREDIENTS

1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 lb pork tenderloin
1 kiwifruit, peeled, chopped
1 slice (1/2-inch-thick) pineapple, rind removed, cut into 1/2-inch pieces
1 tablespoon orange marmalade
1 teaspoon finely chopped jalapeño chile

DIRECTIONS

1. Heat gas or charcoal grill. In small bowl, mix gingerroot, salt and cumin. Rub pork with ginger mixture.

2. Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
3. Meanwhile, in small bowl, stir remaining ingredients until marmalade is completely mixed in
4. Cut pork into thin slices. Serve pineapple salsa with pork

Zesty Grilled Chicken Nachos

October 4th, 2011 Ruthie

Zesty Grilled Chicken Nachos

INGREDIENTS

1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed
6 cups tortilla chips
8 oz. (2 cups) finely shredded Cheddar cheese

DIRECTIONS

1. Heat gas or charcoal grill. Cut 18×18-inch sheet of heavy-duty foil. Spray foil with cooking spray. With 2 forks, shred thawed chicken.
2. Spread about half of chips evenly in center of sprayed foil. Top with half of the chicken and half of the cheese. Repeat layers. Wrap packet securely using double-fold seals, allowing room for heat expansion.
3. When grill is heated, place packet, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until thoroughly heated and cheese is melted.
4. To serve, open packet carefully to allow steam to escape. If desired, top with chunky-style salsa, chopped tomato, diced avocado, chopped cilantro, sliced green onions, sour cream and/or guacamole.

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