Grilled Buffalo Chicken Strips

October 3rd, 2011 Ruthie

Grilled Buffalo Chicken Strips

INGREDIENTS

2 tablespoons butter or margarine, melted
1/4 cup original cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 package (1 lb) chicken breast tenders (not breaded)
1/2 cup blue cheese dressing

DIRECTIONS

1. In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
2. Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
4. Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture. Serve chicken with blue cheese dressing

Grilled Bacon and Tomato Pizza Wedges

October 2nd, 2011 Ruthie

Grilled Bacon and Tomato Pizza Wedges

INGREDIENTS

5 slices bacon, cut into 1/2-inch pieces
1/2 cup garlic-and-herbs spreadable cheese (from 6.5-oz container)
1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)
1 large plum (Roma) tomato, cut into 10 thin slices
1 tablespoon extra-virgin olive oil
1/4 cup chopped fresh basil leaves

DIRECTIONS

1. Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
2. Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
3. Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.
Watch pizzas carefully. Each grill heats and cooks differently. If the lowest setting of your grill seems too hot, move pizzas to a cooler part of the grill. You could also turn off a burner if your grill has more than one burner.
To bake pizzas, heat oven to 375°F. Place pizzas on cookie sheet. Bake 6 to 8 minutes or until toppings are warm. Sprinkle basil over pizzas.

Grilled Veggie and Steak Appetizer

October 1st, 2011 Ruthie

Grilled Veggie and Steak Appetizer

INGREDIENTS

1 package (6 oz) small fresh portabella mushrooms
1/2 lb boneless beef sirloin steak (about 3/4 inch thick), trimmed of fat and cut in 3/4-inch cubes
1 cup frozen small whole onions (from 1-lb bag), thawed
1/2 cup plus 2 tablespoons balsamic vinaigrette
1/2 cup halved grape or cherry tomatoes

DIRECTIONS

1. Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill “wok”).
2. Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.
3. Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.

Swiss Steak Supper

September 30th, 2011 Ruthie

Swiss Steak Supper

INGREDIENTS

1 1/2 pounds beef boneless round steak, about 3/4 inch thick
1/2 teaspoon peppered seasoned salt
6 to 8 new potatoes, cut into fourths
1 1/2 cups baby-cut carrots
1 medium onion, sliced
1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
1 jar (12 ounces) home-style beef gravy
Chopped fresh parsley, if desired

DIRECTIONS

1. Remove excess fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook beef in skillet about 8 minutes, turning once, until brown.
2. Layer potatoes, carrots, beef and onion in 3 1/2- to 6-quart slow cooker. Mix tomatoes and gravy; spoon over beef and vegetables.
3. Cover and cook on low heat setting 7 to 9 hours or until beef and vegetables are tender. Sprinkle with parsley.

Cream Cheese-Peanut Butter Pie

September 29th, 2011 Ruthie

Cream Cheese-Peanut Butter Pie

INGREDIENTS

4 oz (half of 8-oz package) cream cheese, softened
1 cup powdered sugar
1/3 cup peanut butter
1/2 cup milk
1 container (8 oz) frozen whipped topping, thawed
1 large graham cracker crumb crust (9 oz)
Chocolate-flavor syrup for decorating

DIRECTIONS

1. In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add peanut butter and milk; beat again until smooth. Fold in whipped topping.
2. Spoon and spread filling in crust. Top with lines or swirls of chocolate syrup. Refrigerate at least 2 hours before serving.

Spiderweb Pot Pies

September 28th, 2011 Ruthie

Spiderweb Pot Pies

INGREDIENTS

3 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 cup Green Giant® Valley Fresh Steamers® Select® frozen baby sweet peas (from 12-oz bag), thawed
1 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
1/2 cup milk
2 cans (10 3/4 oz each) condensed cream of potato soup
1 cup shredded Cheddar cheese (4 oz)
1/2 cup sour cream
12 pitted large ripe olives

DIRECTIONS

1. Heat oven to 350°F. Line 3 cookie sheets with cooking parchment paper. Unroll 1 dough sheet on work surface. Cut dough in half; cut each half into 9 strips. Place strips on 1 cookie sheet; refrigerate until ready to use.
2. Unroll remaining dough sheets. Place 4 1/2-inch round biscuit cutter on dough; place 3 1/2-inch round biscuit cutter inside larger cutter. Cut out thin 4 1/2-inch ring of dough between cutters. Repeat process, making a total of 6 large dough rings. Place on cookie sheet; refrigerate. Place 2 1/2-inch round biscuit cutter on dough; place 1 1/2-inch round biscuit cutter inside larger cutter. Cut out thin 2 1/2-inch ring of dough between cutters. Repeat process, making a total of 6 medium dough rings.
3. Place 1 1/2-inch round cutter on dough; place 1-inch round cutter inside larger cutter. Cut out thin 1 1/2-inch ring of dough between cutters. Repeat process, making a total of 6 small dough rings. Cut out 6 tiny circles from remaining dough.
4. In 3-quart saucepan, mix chicken, peas, corn, milk and soup. Cook over medium heat until bubbly; stir in cheese and sour cream. Spoon 3/4 cup hot chicken mixture into each of 6 (1-cup) individual baking dishes (ramekins) or custard cups. Place cups at least 4 inches apart on 2 cookie sheets.
5. Place 3 dough strips crisscrossing over rim of each pot pie to look like spider legs, with ends extending onto cookie sheet. Onto each pot pie, place large, medium and small dough rings. Place tiny dough circle in center of each.
6. Bake 20 minutes or until crust is golden brown. Cut each olive in half; set aside 6 olive halves for spider bodies. Cut remaining olive pieces into 48 small pieces for spider legs. Arrange olive half and 8 pieces on each pot pie to look like a spider.

Lasagna Shells

September 20th, 2011 Ruthie

Ingredients

 18 jumbo shells

1 1/2 pounds ground beef

2 tablespoons chopped onions

1 (12 ounce) can tomato paste

1 (14 ounce) can tomato sauce

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

2 eggs

3 cups cottage cheese

1 (16 ounce) package shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

            Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).   Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
  2. While the shells are cooking,  heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9×13-inch baking dish.
  3. Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
  4. Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, about 30 minutes.

Halloween Marsh-Monsters

September 11th, 2011 Ruthie

Halloween Marsh-Monsters

INGREDIENTS

8 thick pretzel rods
8 large marshmallows
Candy corn, miniature candy-coated chocolate baking bits, string licorice, Bugles® corn snacks, gummy peach rings, fruit snacks, candy sprinkles, as desired
1 container (1 lb) vanilla creamy ready-to-spread frosting
Assorted food colors

DIRECTIONS

1.  Gently push 1 pretzel into 1 flat side of each marshmallow; set aside. Plan and assemble decorations for each marshmallow.
2. In 1-cup microwavable measuring cup, microwave 1/2 cup frosting uncovered on High 10 to 20 seconds or until smooth and melted when stirred. Add 1 to 2 drops food color as desired–green for witches or Frankenstein, red for devils, yellow for pumpkins or cats.
3. Dip and decorate 1 marshmallow at a time. Hold pretzel, and dip marshmallow into frosting to coat all sides. Immediately add decorations to create features–candy corn for noses, baking bits for eyes, string licorice for whiskers. To make witch’s hat, push corn snack through center of peach ring. For devil’s or witch’s cape, use fruit snack cut in half crosswise at an angle; attach at base of marshmallow while frosting is soft. Set pretzels in drinking glass to dry before storing. Store in airtight container.

Halloween Soup

September 10th, 2011 Ruthie

Halloween Soup

INGREDIENTS

1 slice (3/4 oz) American cheese
1 can (19 oz) Progresso® Vegetable Classics hearty tomato soup

DIRECTIONS

1. With cookie cutter or knife, cut cheese into desired Halloween shape. Set cheese aside.
2. In 1-quart saucepan, cook soup over medium heat, stirring occasionally, until hot.
3. Top individual servings of soup with cheese cutout and remaining cheese slice

Crescent Mummy Dogs

September 8th, 2011 Ruthie

Crescent Mummy Dogs

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

DIRECTIONS

1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles.  Press perforations to seal.  If using dough sheet: Unroll dough; cut into 4 rectangles.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.  Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
4. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

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