Its FOOTBALL season again!!! Make game day a good time by serving up this easy recipe for Cheddar Cheese Football Spread that'll have the gang cheering for YOU. So who is your season pick??? Cheddar Cheese Football Spread Serves: 10 2 cups (8 ounces) finely shredded sharp Cheddar cheese 1 (8-ounce) package cream cheese, softened 3 tablespoons sour cream 1/3 cup real bacon bits 3 to 4 scalliions (green onions), divided 1/2 teaspoon dry mustard 1 ( … Read More
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.
1 lb. ground beef, crumbled
2 Tbsp. olive oil
½ tsp. chile flakes
1 large yellow onion, chopped
1 large bell pepper, chopped
1 lb. zucchini (about 2 medium zucchini), sliced into half-moons
4 to 6 garlic cloves, diced
2 lb. fresh tomatoes, chopped
⅓ cup loosely packed fresh oregano leaves, or 1 tsp. dried oregano
6 to 8 oz. fresh leafy greens, such as kale, chard, or spinach, stemmed and chopped
1 can (6 ounces) tomato paste
½ tsp. sugar
~ Salt and pepper
1 package (8 or 9 ounces) lasagne noodles, either fresh, dried (precooked and drained), or no-boil
½ lb. mozzarella, shredded or chopped
1 lb. ricotta
½ cup freshly grated Parmesan
½ cup loosely packed fresh basil leaves, chiffonaded, for garnish (optional)
Cook the meat: In a large skillet, brown the ground beef for a few minutes, until the meat is evenly browned. Turn off the heat and set aside.
Make the sauce: Put the olive oil in a large Dutch oven. Over medium to medium-high heat, sauté the chile flakes and onion for a few minutes, then add the bell pepper and zucchini for a few more minutes. Add the garlic, then add the tomatoes and oregano. Simmer for about 15 minutes, until the tomatoes have released their juices and the sauce is watery, then add the greens, if using. Cook until the greens have wilted, then add the tomato paste and cook until the sauce thickens, about five to 10 minutes. Add the browned meat, then stir in the sugar and add salt and pepper to taste.
Assemble the lasagne: Preheat the oven to 375 degrees. Put a little olive oil in the bottom of a 9-by-13-inch baking dish, then place one layer of noodles across the bottom of the dish. Start layering the sauce, mozzarella and ricotta, and remaining noodles in any order you like, so long as you finish with some sauce or cheese on top.
Cook the lasagne: Bake for 30 to 50 minutes, depending upon the type of noodles, until the noodles are cooked through and the sauce is bubbling. Add the Parmesan at the very end, just as the dish is finishing cooking, so the cheese melts on contact with the hot dish.
Serve the lasagne: Let cool for 10 to 15 minutes before cutting into squares. Pass the chiffonaded basil at the table, along with extra Parmesan, salt, and pepper if desired.
2 cups rolled oats
1/2 cup wheat germ
1 cup sliced almonds
1/2 cup of semi- or bitter-sweet chips or chunks (about 3 ounces)
1/2 cup dried cranberries or cherries
1 can (14 ounces) sweetened condensed milk
Adjust oven rack to lower-middle position and preheat oven until 325 degrees.
Grease a 9-inch baking pan with vegetable cooking spray. For bars’ easy removal, line pan bottom and up the two sides with a 9- by 18-inch strip of heavy-duty foil. Grease foil with vegetable cooking spray.
Mix all ingredients in a medium bowl. Turn into prepared pan and pat down until firmly packed. Bake until golden brown about 30 minutes. Transfer pan to freezer to cool. When firm, use foil handles to remove bars from pan. Remove foil and use a long, sharp knife to cut bar into 24 1- by 4-inch bars. Can be stored in an airtight container up to 1 week.
1/4 cup butter
4 large tart apples – peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1.In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2.Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
One-Pot Pasta with Chicken and Mushrooms
1 tbsp vegetable or olive oil
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
1 onion, chopped
1.5 cups sliced mushrooms
1 can diced tomatoes
1 cup water
1 tsp dried basil
2 cups smallish pasta, such as shells, bow ties, fusilli or elbows
1/2 tsp salt
black pepper to taste
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken chunks and cook, stirring, for 5 to 7 minutes or until just beginning to brown. With a slotted spoon, remove chicken chunks to a bowl leaving the as much of the oil behind in the pan as possible.
Add the onion and mushrooms to the pot and cook until softened – 5 to 7 minutes. Add the tomatoes, water and basil, bring to a boil, then stir in the uncooked pasta. Cover with a lid, lower the heat to medium low and cook for about 10 minutes or until the pasta is tender but not mushy, stirring once in a while. Drain any excess water.
Return the chicken to the pan, and cook for about 3 minutes, until the mixture is completely heated through. Season with salt and pepper and serve immediately.
Servings: Makes about 4 servings.
This may be the first recipe I try on my unsuspecting St. Marys coworkers…LOL!
2 loaves (16-oz. each) frozen bread dough
3/4 cup granulated sugar
1 tablespoon HERSHEY’S Cocoa
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter or margarine, melted and divided
1/2 cup packed light brown sugar
1/4 cup water HERSHEY’S MINI KISSES Brand Milk Chocolates
1. Thaw loaves as directed on package; let rise until doubled.
2. Stir together granulated sugar, cocoa and cinnamon. Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.
3. Heat oven to 350°F. Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball. Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.
4. Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm. 12 servings.
6 eggs, separated
1/4 tsp cream of tartar
1 cup granulated sugar
1/2 cup all-purpose flour
1 tbsp orange zest
1 cup ground almonds
1/2 tsp almond extract
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1 cup 35% cream
1 tbsp granulated sugar
4 peaches, sliced
Position oven rack in lower third of oven. Preheat to 325F. For easier removal of cake, flip base of a 9-in. springform pan upside down. Spray the bottom of pan, then line with parchment.
Beat egg whites with cream of tartar in the bowl of a stand mixer at medium speed until it starts to froth, 1 to 2 min. Gradually add 1/4 cup sugar. Beat until soft peaks form when beaters are lifted, 2 to 3 min. Scrape into another bowl. Set aside.
Beat remaining 3/4 cup sugar with egg yolks on high in same unwashed bowl until thick and pale, 1 to 2 min. Using a large spatula, stir in flour, zest, almonds, almond extract, salt and butter. Stir one-third of egg whites into yolk mixture. Fold in remaining egg whites until no white streaks remain. Scrape batter into prepared pan.
Bake in lower third of oven until centre of cake is firm when touched, 50 to 55 min. Loosely tent foil over pan after 30 min to prevent over-browning. Transfer cake to a rack to cool for 10 min. Run a knife around the edges of cake, then remove the side band, base and parchment. Gently transfer to rack to cool completely.
Whip cream with 1 tbsp sugar in a medium bowl until thick, about 4 min. Top cake with cream and peach slices. Slice into wedges.
3 pounds beef chuck roast
1/4 cup water
3 tablespoons red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 large onion, chopped
1 cup oil for frying
20 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese
1 19 oz can LA VICTORIA® Red Enchilada Sauce (mild)
Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides.
Once the water has boiled away, pour in the beef broth, vinegar, chili powder and cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
Preheat oven to 375 degrees F (190 degrees C).
Spread 4 tablespoons of LA VICTORIA® Red Enchilada Sauce down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8×11 inch baking dish. Repeat for each tortilla. Continue until you are out of filling. Top with remaining LA VICTORIA® Red Enchilada Sauce and sprinkle with Monterey Jack cheese. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling. Yields 10 servings.
I make this a lot during summer months. Season as you would stuffed green peppers. Simple for dinner and uses those big zucchini!
1 large zucchini
1 can chopped tomatoes
1 C. cooked rice
1 lb. hamburger meat
1 medium chopped onion
Slice zucchini in half and scoop out seeds. Brown hamburger and onions and drain. Add
remaining ingredients and mix together in same pan. Fill zucchini boats and top with favorite
cheese. Bake on a cookie sheet for 30 minutes at 350 degrees F