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OUR FAVORITE RECIPES OF 2019
THANKSGIVING BITES WITH CRANBERRY GLAZE
November 2019
Ingredients:
· 2¾ cups plus 2 tablespoons water, divided
· 2 cups Instant Mashed Potatoes
· 6 oz box Chicken Stuffing Mix
· 1 cup milk
· 4 tablespoon butter, unsalted
· 2 cups Turkey, Deli sliced or cooked, diced
· ½ cup Cheddar cheese
· 2 eggs
· ½ teaspoon salt
· ½ teaspoon pepper
· 1 cup Bread crumbs
· 1 14 oz. can Jellied Cranberry Sauce
· 3 tablespoons sugar
· 2 tablespoons cornstarch
Instructions
1. Preheat oven to 450 degrees and spray cookie sheet with non-stick cooking spray
2. In a large saucepan, bring 2¼ cups water to boil
3. Add instant potatoes, stuffing, milk and butter. Mix together
4. Add turkey, cheddar cheese, eggs, salt and pepper. Stir until well combined.
5. Roll into bite sized balls and coat with bread crumbs. Place on a cookie sheet.
6. In a small saucepan, combine cranberry sauce, ½ cup water and 3 tablespoons sugar, simmer over medium heat.
7. Combine 2 tablespoons corn starch and 2 tablespoons water, whisk making a thickener
8. Add to cranberry sauce, boil for 5 minutes, remove from heat and set aside.
9. Bake the bites at 450 degrees for 15-20 minutes or until golden brown
10. Serve with Cranberry Glaze
Notes :This recipe is perfect as an appetizer or a great way to use up leftovers after your Thanksgiving feast.
Adapted from ALDI Less than 30 minutes to prepare! Serves: 6-8 servings
BAKING MIX FRUIT COBBLER FROM JEANNIE CAMPBELL
(THIS IS FOR A 8X8 OR 9X9 BAKING DISH, DOUBLE THE RECIPE FOR A 9X13)
September 2019
Ingredients:
1/2 cup milk
2/3 cup white sugar
1/4 cup melted butter
1/2 cup water
1/3 cup white sugar
2 1/2 cups fresh or frozen (thawed) fruit
One cup Bisquick (baking mix)
Directions:
1. Preheat oven to 375°F. Grease a 8 x 8 or 9 x 9 baking dish.
2. Whisk the milk, butter, 1/3 cup sugar, and baking mix together in a bowl until no large lambs remain. Pour the batter into the prepared baking dish.
3. Whisk 2/3 cup sugar with the water in a clean bowl until mixed. Gently fold in the fruit until evenly coated. Spread the fruit mixture over the baking mix batter.
4. Bake in the preheated oven for about 40 minutes. Batter will rise to the top and should be golden brown.
Our favorites are black raspberry, peach, blackberry, blueberry, and peach-blueberry. Cherries would probably work well also.
CARROT SALAD BY DERRICK PETRY
September
2019
INGREDIENTS
-2 pounds carrots, peeled and thinly sliced
-1/2 cup of slivered almonds
-2 cloves garlic, minced
-1/4 cup virgin olive oil
-salt and pepper to taste
-1 tablespoon cider vinegar
-1 teaspoon of honey (we probably add more)
-1/3 cup dried cranberries
-4 ounces of goat cheese (or blue cheese if you like)
DIRECTIONS
1 Preheat oven to 400 degrees
2 Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, mix, and spread on an uncreased baking sheet. Sprinkle salt and pepper.
3 Bake carrots in oven until soft and edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4 Once cool, return carrots to mixing bowl, drizzle with honey and vinegar, toss until coated. Add cranberries and cheese, toss until evenly mixed.
TOMATO AND WATERMELON SALAD
July 2019
(Serves 6-8)
Ingredients
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
1 pint cherry tomatoes, stemmed, washed and dried
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
Maldon sea salt
Freshly ground black pepper
1 to 2 teaspoons superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes
Directions
In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.
Recipe courtesy Alex Guarnaschelli
CHOCOC BITES
June 2019
Chococo Treats
Ingredients:
1 box sugar cookie mix
1 Tbs. cocoa powder
⅓ c. chocolate chips
1 16 oz can chocolate icing
1 c. plain or toasted coconut flakes
Directions:
Mix dough per instructions, then mix in cocoa powder and chocolate chips. Bake according to package directions.
When cookies are completely cool, frost with icing and decorate with coconut.
BITE SIZE APPLE PIES
April 2019
In a saucepan, combine 5 C. torn spinach, 15 oz. can garbanzo beans, about 2 T. water, 3 T. olive oil, 2 cloves minced garlic (I used minced onion), and 1/4 tsp. salt. Cook over medium heat for 5 minutes. Cool. Blend until smooth.
Goes well with crackers like Pepper Jack Nut-thins for contrasting taste. You can add some milk (or other liquid) if it's too thick. Or use this as a base for other ingredients to spice it up.
ST. PATRICK'S HEALTHY DIP
CONTRIBUTED BY SYLVIA HESS
March 2019
Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it for your family.
Ingredients
12 large eggs
8 ounces salted potato chips
(preferably kettle-cooked style)
1 large yellow onion
Olive or vegetable oil, for cooking
Preparation
1. Preheat oven to 350º F.
2. In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat, and set aside.
3. Heat 2 tablespoons of oil in an ovenproof (preferably nonstick) 10-12-inch skillet with 2-inch sides over medium-high heat. Add the onions and saute just until translucent. Add the egg and potato chip mixture and let cook, stirring slightly to distribute onions and potatoes.
4. Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.
5. Remove from oven and turn out onto a serving platter. Slice and serve immediately.
CHILLED RASPBERRY SOUP
February 2019
Ingredients
1/3 cup cranberry juice
1/3 cup sugar
5-1/3 cups plus 12 fresh raspberries, divided
1-1/3 cups plus 2 tablespoons sour cream, divided
Directions
1. In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours.
2. To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.
© 2019 RDA Enthusiast Brands, LLC
3-INGREDIENT POTATO CHIP OMELET
January 2019
Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it for your family.
Ingredients
12 large eggs
8 ounces salted potato chips
(preferably kettle-cooked style)
1 large yellow onion
Olive or vegetable oil, for cooking
Preparation
1. Preheat oven to 350º F.
2. In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat, and set aside.
3. Heat 2 tablespoons of oil in an ovenproof (preferably nonstick) 10-12-inch skillet with 2-inch sides over medium-high heat. Add the onions and saute just until translucent. Add the egg and potato chip mixture and let cook, stirring slightly to distribute onions and potatoes.
4. Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.
5. Remove from oven and turn out onto a serving platter. Slice and serve immediately.
OUR FAVORITE RECIPES OF 2019
THANKSGIVING BITES WITH CRANBERRY GLAZE
November 2019
Ingredients:
· 2¾ cups plus 2 tablespoons water, divided
· 2 cups Instant Mashed Potatoes
· 6 oz box Chicken Stuffing Mix
· 1 cup milk
· 4 tablespoon butter, unsalted
· 2 cups Turkey, Deli sliced or cooked, diced
· ½ cup Cheddar cheese
· 2 eggs
· ½ teaspoon salt
· ½ teaspoon pepper
· 1 cup Bread crumbs
· 1 14 oz. can Jellied Cranberry Sauce
· 3 tablespoons sugar
· 2 tablespoons cornstarch
Instructions
1. Preheat oven to 450 degrees and spray cookie sheet with non-stick cooking spray
2. In a large saucepan, bring 2¼ cups water to boil
3. Add instant potatoes, stuffing, milk and butter. Mix together
4. Add turkey, cheddar cheese, eggs, salt and pepper. Stir until well combined.
5. Roll into bite sized balls and coat with bread crumbs. Place on a cookie sheet.
6. In a small saucepan, combine cranberry sauce, ½ cup water and 3 tablespoons sugar, simmer over medium heat.
7. Combine 2 tablespoons corn starch and 2 tablespoons water, whisk making a thickener
8. Add to cranberry sauce, boil for 5 minutes, remove from heat and set aside.
9. Bake the bites at 450 degrees for 15-20 minutes or until golden brown
10. Serve with Cranberry Glaze
Notes :This recipe is perfect as an appetizer or a great way to use up leftovers after your Thanksgiving feast.
Adapted from ALDI Less than 30 minutes to prepare! Serves: 6-8 servings
BAKING MIX FRUIT COBBLER FROM JEANNIE CAMPBELL
(THIS IS FOR A 8X8 OR 9X9 BAKING DISH, DOUBLE THE RECIPE FOR A 9X13)
September 2019
Ingredients:
1/2 cup milk
2/3 cup white sugar
1/4 cup melted butter
1/2 cup water
1/3 cup white sugar
2 1/2 cups fresh or frozen (thawed) fruit
One cup Bisquick (baking mix)
Directions:
1. Preheat oven to 375°F. Grease a 8 x 8 or 9 x 9 baking dish.
2. Whisk the milk, butter, 1/3 cup sugar, and baking mix together in a bowl until no large lambs remain. Pour the batter into the prepared baking dish.
3. Whisk 2/3 cup sugar with the water in a clean bowl until mixed. Gently fold in the fruit until evenly coated. Spread the fruit mixture over the baking mix batter.
4. Bake in the preheated oven for about 40 minutes. Batter will rise to the top and should be golden brown.
Our favorites are black raspberry, peach, blackberry, blueberry, and peach-blueberry. Cherries would probably work well also.
CARROT SALAD BY DERRICK PETRY
September
2019
INGREDIENTS
-2 pounds carrots, peeled and thinly sliced
-1/2 cup of slivered almonds
-2 cloves garlic, minced
-1/4 cup virgin olive oil
-salt and pepper to taste
-1 tablespoon cider vinegar
-1 teaspoon of honey (we probably add more)
-1/3 cup dried cranberries
-4 ounces of goat cheese (or blue cheese if you like)
DIRECTIONS
1 Preheat oven to 400 degrees
2 Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, mix, and spread on an uncreased baking sheet. Sprinkle salt and pepper.
3 Bake carrots in oven until soft and edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4 Once cool, return carrots to mixing bowl, drizzle with honey and vinegar, toss until coated. Add cranberries and cheese, toss until evenly mixed.
TOMATO AND WATERMELON SALAD
July 2019
(Serves 6-8)
Ingredients
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
1 pint cherry tomatoes, stemmed, washed and dried
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
Maldon sea salt
Freshly ground black pepper
1 to 2 teaspoons superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes
Directions
In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.
Recipe courtesy Alex Guarnaschelli
CHOCOC BITES
June 2019
Chococo Treats
Ingredients:
1 box sugar cookie mix
1 Tbs. cocoa powder
⅓ c. chocolate chips
1 16 oz can chocolate icing
1 c. plain or toasted coconut flakes
Directions:
Mix dough per instructions, then mix in cocoa powder and chocolate chips. Bake according to package directions.
When cookies are completely cool, frost with icing and decorate with coconut.
BITE SIZE APPLE PIES
April 2019
In a saucepan, combine 5 C. torn spinach, 15 oz. can garbanzo beans, about 2 T. water, 3 T. olive oil, 2 cloves minced garlic (I used minced onion), and 1/4 tsp. salt. Cook over medium heat for 5 minutes. Cool. Blend until smooth.
Goes well with crackers like Pepper Jack Nut-thins for contrasting taste. You can add some milk (or other liquid) if it's too thick. Or use this as a base for other ingredients to spice it up.
ST. PATRICK'S HEALTHY DIP
CONTRIBUTED BY SYLVIA HESS
March 2019
Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it for your family.
Ingredients
12 large eggs
8 ounces salted potato chips
(preferably kettle-cooked style)
1 large yellow onion
Olive or vegetable oil, for cooking
Preparation
1. Preheat oven to 350º F.
2. In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat, and set aside.
3. Heat 2 tablespoons of oil in an ovenproof (preferably nonstick) 10-12-inch skillet with 2-inch sides over medium-high heat. Add the onions and saute just until translucent. Add the egg and potato chip mixture and let cook, stirring slightly to distribute onions and potatoes.
4. Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.
5. Remove from oven and turn out onto a serving platter. Slice and serve immediately.
CHILLED RASPBERRY SOUP
February 2019
Ingredients
1/3 cup cranberry juice
1/3 cup sugar
5-1/3 cups plus 12 fresh raspberries, divided
1-1/3 cups plus 2 tablespoons sour cream, divided
Directions
1. In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours.
2. To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.
© 2019 RDA Enthusiast Brands, LLC
3-INGREDIENT POTATO CHIP OMELET
January 2019
Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it for your family.
Ingredients
12 large eggs
8 ounces salted potato chips
(preferably kettle-cooked style)
1 large yellow onion
Olive or vegetable oil, for cooking
Preparation
1. Preheat oven to 350º F.
2. In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat, and set aside.
3. Heat 2 tablespoons of oil in an ovenproof (preferably nonstick) 10-12-inch skillet with 2-inch sides over medium-high heat. Add the onions and saute just until translucent. Add the egg and potato chip mixture and let cook, stirring slightly to distribute onions and potatoes.
4. Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.
5. Remove from oven and turn out onto a serving platter. Slice and serve immediately.
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This is your Feature description. Write a short blurb explaining what the feature is and why it matters for visitors, customers or clients. Don’t be afraid to toot your own horn! Take this opportunity to emphasize the important benefits or key advantages.
OUR FAVORITE RECIPES
BAKING MIX FRUIT COBBLER FROM JEANNIE CAMPBELL
(THIS IS FOR A 8X8 OR 9X9 BAKING DISH, DOUBLE THE RECIPE FOR A 9X13)
September 2019
Ingredients:
1/2 cup milk
2/3 cup white sugar
1/4 cup melted butter
1/2 cup water
1/3 cup white sugar
2 1/2 cups fresh or frozen (thawed) fruit
One cup Bisquick (baking mix)
Directions:
1. Preheat oven to 375°F. Grease a 8 x 8 or 9 x 9 baking dish.
2. Whisk the milk, butter, 1/3 cup sugar, and baking mix together in a bowl until no large lambs remain. Pour the batter into the prepared baking dish.
3. Whisk 2/3 cup sugar with the water in a clean bowl until mixed. Gently fold in the fruit until evenly coated. Spread the fruit mixture over the baking mix batter.
4. Bake in the preheated oven for about 40 minutes. Batter will rise to the top and should be golden brown.
Our favorites are black raspberry, peach, blackberry, blueberry, and peach-blueberry. Cherries would probably work well also.
CARROT SALAD BY DERRICK PETRY
September
2019
INGREDIENTS
-2 pounds carrots, peeled and thinly sliced
-1/2 cup of slivered almonds
-2 cloves garlic, minced
-1/4 cup virgin olive oil
-salt and pepper to taste
-1 tablespoon cider vinegar
-1 teaspoon of honey (we probably add more)
-1/3 cup dried cranberries
-4 ounces of goat cheese (or blue cheese if you like)
DIRECTIONS
1 Preheat oven to 400 degrees
2 Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, mix, and spread on an uncreased baking sheet. Sprinkle salt and pepper.
3 Bake carrots in oven until soft and edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4 Once cool, return carrots to mixing bowl, drizzle with honey and vinegar, toss until coated. Add cranberries and cheese, toss until evenly mixed.
TOMATO AND WATERMELON SALAD
July 2019
(Serves 6-8)
Ingredients
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
1 pint cherry tomatoes, stemmed, washed and dried
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
Maldon sea salt
Freshly ground black pepper
1 to 2 teaspoons superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes
Directions
In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.
Recipe courtesy Alex Guarnaschelli
CHOCOC BITES
June 2019
Chococo Treats
Ingredients:
1 box sugar cookie mix
1 Tbs. cocoa powder
⅓ c. chocolate chips
1 16 oz can chocolate icing
1 c. plain or toasted coconut flakes
Directions:
Mix dough per instructions, then mix in cocoa powder and chocolate chips. Bake according to package directions.
When cookies are completely cool, frost with icing and decorate with coconut.
BITE SIZE APPLE PIES
April 2019
In a saucepan, combine 5 C. torn spinach, 15 oz. can garbanzo beans, about 2 T. water, 3 T. olive oil, 2 cloves minced garlic (I used minced onion), and 1/4 tsp. salt. Cook over medium heat for 5 minutes. Cool. Blend until smooth.
Goes well with crackers like Pepper Jack Nut-thins for contrasting taste. You can add some milk (or other liquid) if it's too thick. Or use this as a base for other ingredients to spice it up.
ST. PATRICK'S HEALTHY DIP
CONTRIBUTED BY SYLVIA HESS
March 2019
Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it for your family.
Ingredients
12 large eggs
8 ounces salted potato chips
(preferably kettle-cooked style)
1 large yellow onion
Olive or vegetable oil, for cooking
Preparation
1. Preheat oven to 350º F.
2. In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat, and set aside.
3. Heat 2 tablespoons of oil in an ovenproof (preferably nonstick) 10-12-inch skillet with 2-inch sides over medium-high heat. Add the onions and saute just until translucent. Add the egg and potato chip mixture and let cook, stirring slightly to distribute onions and potatoes.
4. Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.
5. Remove from oven and turn out onto a serving platter. Slice and serve immediately.
CHILLED RASPBERRY SOUP
February 2019
Ingredients
1/3 cup cranberry juice
1/3 cup sugar
5-1/3 cups plus 12 fresh raspberries, divided
1-1/3 cups plus 2 tablespoons sour cream, divided
Directions
1. In a blender, combine the cranberry juice, sugar and 5-1/3 cups raspberries; cover and process until blended. Strain and discard seeds. Stir in 1-1/3 cups sour cream. Cover and refrigerate for at least 2 hours.
2. To serve, pour 1/4 cup of soup into 12 cordial glasses. Top each with a raspberry and 1/2 teaspoon sour cream.
© 2019 RDA Enthusiast Brands, LLC
3-INGREDIENT POTATO CHIP OMELET
January 2019
Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it for your family.
Ingredients
12 large eggs
8 ounces salted potato chips
(preferably kettle-cooked style)
1 large yellow onion
Olive or vegetable oil, for cooking
Preparation
1. Preheat oven to 350º F.
2. In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat, and set aside.
3. Heat 2 tablespoons of oil in an ovenproof (preferably nonstick) 10-12-inch skillet with 2-inch sides over medium-high heat. Add the onions and saute just until translucent. Add the egg and potato chip mixture and let cook, stirring slightly to distribute onions and potatoes.
4. Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.
5. Remove from oven and turn out onto a serving platter. Slice and serve immediately.