Makes 6 servings
Prep Time: 15 min.
Dressing
1/2 cup peach preserves
1/4 cup lime juice
2 Tablespoons oil
1/4 teaspoon ground ginger
1/4 teaspoon salt
Salad
2 cups finely shredded coleslaw blend (from 16-oz. pkg.)
2 cups torn mixed romaine and leaf lettuce (from 10-oz. pkg.)
2 medium nectarines or peaches, pitted, thinly sliced
1 cup seedless red grapes
1 to 2 jalapeño chiles, finely chopped, if desired
2 Tablespoons chopped fresh cilantro, if desired
Directions:
1) In small bowl, combine peach preserves, lime juice, oil, ground ginger, and salt to make the dressing. Mix well.
2) In large bowl, combine coleslaw blend, lettuce, nectarines or peaches, grapes, jalapeño chiles, and cilantro to make salad ingredients.
3) Just before serving, add dressing and toss gently to mix.
Monday, January 31, 2011
Sunday, January 30, 2011
Chicken and Black Bean Salad
Prep Time 25 Minutes
Makes 4 servings
Ingredients:
1 package (1 lb) boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil or vegetable oil
8 cups torn leaf lettuce (1 medium head)
1 can (15 oz) black beans, drained, rinsed
1 pint grape tomatoes, cut in half (about 2 cups)
1 large carrot, sliced (1 cup)
8 green onions, chopped
1 cup finely shredded Mexican cheese blend (4 oz)
1/2 cup honey Dijon dressing
Directions:
1) Sprinkle both sides of chicken breasts with salt and pepper. Cut into strips.
2) In a 12-inch nonstick skillet, heat oil over medium-high heat.
3) Stir in chicken and cook for 3 to 5 minutes or until golden brown.
4) Turn chicken strips over and cook for 3 to 4 minutes longer until chicken is no longer pink in center. Transfer to paper towel-lined plate.
5) Just before serving, on each of 4 plates, layer one-fourth of lettuce, beans, tomatoes, carrot, green onions, cheese and chicken.
6) Drizzle each salad with 2 Tablespoons dressing.
Makes 4 servings
Ingredients:
1 package (1 lb) boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil or vegetable oil
8 cups torn leaf lettuce (1 medium head)
1 can (15 oz) black beans, drained, rinsed
1 pint grape tomatoes, cut in half (about 2 cups)
1 large carrot, sliced (1 cup)
8 green onions, chopped
1 cup finely shredded Mexican cheese blend (4 oz)
1/2 cup honey Dijon dressing
Directions:
1) Sprinkle both sides of chicken breasts with salt and pepper. Cut into strips.
2) In a 12-inch nonstick skillet, heat oil over medium-high heat.
3) Stir in chicken and cook for 3 to 5 minutes or until golden brown.
4) Turn chicken strips over and cook for 3 to 4 minutes longer until chicken is no longer pink in center. Transfer to paper towel-lined plate.
5) Just before serving, on each of 4 plates, layer one-fourth of lettuce, beans, tomatoes, carrot, green onions, cheese and chicken.
6) Drizzle each salad with 2 Tablespoons dressing.
Saturday, January 29, 2011
Asian Chicken and Orange Salad
Makes 6 servings
Prep Time: 15 min.
Ingredients:
3 Tablespoons unseasoned rice or white vinegar
2 Tablespoons Soy Sauce
2 Tablespoons honey
2 Tablespoons Vegetable Oil
1 Tablespoon toasted sesame oil
8 cups chopped romaine lettuce (1-inch pieces)
1 can (8 oz each) Sliced Water Chestnuts, drained
1 small red onion, sliced thin
1 small orange, peeled and sectioned or 1 can (11 ounces) mandarin oranges, drained
3 cups shredded or sliced cooked chicken
1 cup Chow Mein Noodles
1 teaspoon sesame seeds, toasted
Black pepper, optional
Directions:
1) In a small bowl, whisk together vinegar, soy sauce, honey, vegetable oil and sesame oil for the dressing. Set aside.
2) Toss lettuce with water chestnuts and half of the onion; arrange on large platter.
3) Top with remaining onion, orange sections and chicken.
4) Drizzle with dressing. Sprinkle with rice noodles and sesame seeds.
5) Season with pepper, if desired.
Prep Time: 15 min.
Ingredients:
3 Tablespoons unseasoned rice or white vinegar
2 Tablespoons Soy Sauce
2 Tablespoons honey
2 Tablespoons Vegetable Oil
1 Tablespoon toasted sesame oil
8 cups chopped romaine lettuce (1-inch pieces)
1 can (8 oz each) Sliced Water Chestnuts, drained
1 small red onion, sliced thin
1 small orange, peeled and sectioned or 1 can (11 ounces) mandarin oranges, drained
3 cups shredded or sliced cooked chicken
1 cup Chow Mein Noodles
1 teaspoon sesame seeds, toasted
Black pepper, optional
Directions:
1) In a small bowl, whisk together vinegar, soy sauce, honey, vegetable oil and sesame oil for the dressing. Set aside.
2) Toss lettuce with water chestnuts and half of the onion; arrange on large platter.
3) Top with remaining onion, orange sections and chicken.
4) Drizzle with dressing. Sprinkle with rice noodles and sesame seeds.
5) Season with pepper, if desired.
Friday, January 28, 2011
Grilled Turkey Club Sandwich
Makes 1 serving
Prep Time: 5 min.
Cooking Time: 4 to 6 min.
Ingredients:
2 slices white bread
1 2% Milk Singles
1 slice tomato
6 slices Deli Fresh Shaved Smoked Turkey Breast
3 slices Fully Cooked Bacon
1 Tablespoon Mayonnaise
Directions:
1) Fill bread slices with singles, tomato, turkey, and bacon.
2) Spread outside of sandwich with mayo.
3) In a skillet, cook on medium heat 2 to 3 min. on each side or until golden brown on both sides.
Serve with fresh crisp CLAUSSEN Pickles.
Prep Time: 5 min.
Cooking Time: 4 to 6 min.
Ingredients:
2 slices white bread
1 2% Milk Singles
1 slice tomato
6 slices Deli Fresh Shaved Smoked Turkey Breast
3 slices Fully Cooked Bacon
1 Tablespoon Mayonnaise
Directions:
1) Fill bread slices with singles, tomato, turkey, and bacon.
2) Spread outside of sandwich with mayo.
3) In a skillet, cook on medium heat 2 to 3 min. on each side or until golden brown on both sides.
Serve with fresh crisp CLAUSSEN Pickles.
Thursday, January 27, 2011
Grilled Turkey Club Sandwich
Makes 1 serving
Prep Time: 5 min.
Cooking Time: 4 to 6 min.
Ingredients:
2 slices white bread
1 2% Milk Singles
1 slice tomato
6 slices Deli Fresh Shaved Smoked Turkey Breast
3 slices Fully Cooked Bacon
1 Tablespoon Mayonnaise
Directions:
1) Fill bread slices with singles, tomato, turkey, and bacon.
2) Spread outside of sandwich with mayo.
3) In a skillet, cook on medium heat 2 to 3 min. on each side or until golden brown on both sides.
Prep Time: 5 min.
Cooking Time: 4 to 6 min.
Ingredients:
2 slices white bread
1 2% Milk Singles
1 slice tomato
6 slices Deli Fresh Shaved Smoked Turkey Breast
3 slices Fully Cooked Bacon
1 Tablespoon Mayonnaise
Directions:
1) Fill bread slices with singles, tomato, turkey, and bacon.
2) Spread outside of sandwich with mayo.
3) In a skillet, cook on medium heat 2 to 3 min. on each side or until golden brown on both sides.
Wednesday, January 26, 2011
Hearty Grilled Cheese Sandwich
Makes 1 serving
Prep Time: 5 min.
Grilling Time: 6 min.
Ingredients:
2 slices multi-grain bread
2 tsp. MIRACLE WHIP Dressing
1 Singles
4 slices Deli Fresh Shaved Smoked Turkey Breast
1 thin slice red onion
2 tsp. soft margarine
Directions:
1) Spread bread slices with dressing; fill with Singles, turkey and onion.
2) Spread outside of sandwich with margarine.
3) In a skillet, cook on medium heat 3 minutes on each side or until golden brown on both sides.
Prep Time: 5 min.
Grilling Time: 6 min.
Ingredients:
2 slices multi-grain bread
2 tsp. MIRACLE WHIP Dressing
1 Singles
4 slices Deli Fresh Shaved Smoked Turkey Breast
1 thin slice red onion
2 tsp. soft margarine
Directions:
1) Spread bread slices with dressing; fill with Singles, turkey and onion.
2) Spread outside of sandwich with margarine.
3) In a skillet, cook on medium heat 3 minutes on each side or until golden brown on both sides.
Tuesday, January 25, 2011
Chicken, Cranberry, Feta & Toasted Walnut Salad
Makes 4 servings
Prep time 10 min
Ingredients:
1 bag (10 oz.) mixed salad greens
1 cup dried cranberries
1 package (6 oz.) Deli Fresh Oven Roasted Chicken Breast Cuts
1 package (4 oz.) Traditional Crumbled Feta Cheese
1/2 cup Walnut Pieces, toasted
1/2 cup Tangy Tomato Bacon Dressing
Directions:
1) In a large salad bowl, toss greens with cranberries, chicken, cheese and walnuts.
2) Add dressing and mix lightly. Serve immediately.
Prep time 10 min
Ingredients:
1 bag (10 oz.) mixed salad greens
1 cup dried cranberries
1 package (6 oz.) Deli Fresh Oven Roasted Chicken Breast Cuts
1 package (4 oz.) Traditional Crumbled Feta Cheese
1/2 cup Walnut Pieces, toasted
1/2 cup Tangy Tomato Bacon Dressing
Directions:
1) In a large salad bowl, toss greens with cranberries, chicken, cheese and walnuts.
2) Add dressing and mix lightly. Serve immediately.
Monday, January 24, 2011
Quick & Creamy Chicken Stew
Makes 4 (1-1/2 cups each) servings
Prep Time: 10 min.
Cooking Time: 18 min.
Ingredients:
3/4 lb. new potatoes (about 8), quartered
2 Tablespoon water
1 Tablespoon oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced fat condensed cream of chicken soup
1/4 cup Light Zesty Italian Dressing
2 cups frozen peas and carrots
1/2 cup Reduced Fat Sour Cream
Directions:
1) In a microwaveable dish, place potatoes. Add water; cover with lid. Microwave on HIGH for 7 minutes or until potatoes are tender.
2) Meanwhile, in a large saucepan, heat oil on medium-high heat.
3) Add chicken and cook for 7 minutes or until evenly browned, stirring occasionally.
4) Add potatoes, soup, dressing and frozen vegetables to saucepan. Bring to boil and cover.
5) Simmer on medium-low heat for 3 minutes or until chicken is done and vegetables are heated through.
6) Stir in sour cream and cook for 1 minute or until heated through, stirring occasionally.
Prep Time: 10 min.
Cooking Time: 18 min.
Ingredients:
3/4 lb. new potatoes (about 8), quartered
2 Tablespoon water
1 Tablespoon oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced fat condensed cream of chicken soup
1/4 cup Light Zesty Italian Dressing
2 cups frozen peas and carrots
1/2 cup Reduced Fat Sour Cream
Directions:
1) In a microwaveable dish, place potatoes. Add water; cover with lid. Microwave on HIGH for 7 minutes or until potatoes are tender.
2) Meanwhile, in a large saucepan, heat oil on medium-high heat.
3) Add chicken and cook for 7 minutes or until evenly browned, stirring occasionally.
4) Add potatoes, soup, dressing and frozen vegetables to saucepan. Bring to boil and cover.
5) Simmer on medium-low heat for 3 minutes or until chicken is done and vegetables are heated through.
6) Stir in sour cream and cook for 1 minute or until heated through, stirring occasionally.
Sunday, January 23, 2011
Bacon & Baked Potato Soup
Makes 6 (about 1 cup each) servings
Prep Time: 15 min.
Cooking Time: 30 min.
Ingredients:
1 Tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices Center Cut Bacon, crisply cooked, crumbled and divided
3/4 cup Cheddar CLASSIC MELTS Cheddar & American, divided
2 Tablespoon green onion slices, divided
1/4 cup Sour Cream
Directions:
1) In a heavy saucepan or Dutch oven, melt butter.
2) Add onions and celery; cook and stir 5 min. or until crisp-tender.
3) Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly.
4) Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
5) Reserve 2 Tablespoon each of the bacon and cheese and 1 Tablespoon of the green onions for toppings; set aside.
6) Add remaining bacon, cheese and green onions to soup just before serving.
7) Cook until cheese is melted, stirring constantly.
8) Serve topped with reserved bacon, cheese, green onions and sour cream.
Prep Time: 15 min.
Cooking Time: 30 min.
Ingredients:
1 Tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices Center Cut Bacon, crisply cooked, crumbled and divided
3/4 cup Cheddar CLASSIC MELTS Cheddar & American, divided
2 Tablespoon green onion slices, divided
1/4 cup Sour Cream
Directions:
1) In a heavy saucepan or Dutch oven, melt butter.
2) Add onions and celery; cook and stir 5 min. or until crisp-tender.
3) Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly.
4) Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 minutes, stirring frequently.
5) Reserve 2 Tablespoon each of the bacon and cheese and 1 Tablespoon of the green onions for toppings; set aside.
6) Add remaining bacon, cheese and green onions to soup just before serving.
7) Cook until cheese is melted, stirring constantly.
8) Serve topped with reserved bacon, cheese, green onions and sour cream.
Saturday, January 22, 2011
Chicken Casserole with Broccoli
Makes 6 to 8 servings
Prep Time: 10 min.
Baking Time: 35 to 40 min.
Cooling Time: 5 min.
Ingredients:
1-1/2 cups pre-cooked chopped chicken, or 2 cans (4.5 oz.) chunk chicken, drained
1 package (10 oz.) frozen chopped broccoli (rinsed, drained)
1-1/2 cups shredded cheddar cheese
1 cup "JIFFY" Baking Mix
1 cup milk
3 eggs
1/4 teaspoon seasoning salt
1/4 teaspoon pepper
Directions:
Preheat oven to 400° F. and grease a 2 quart casserole dish.
1) In prepared dish, place chicken, broccoli and cheese .
2) In a separate bowl, combine baking mix, milk, eggs, salt and pepper until blended.
3) Pour into dish over chicken, broccoli and cheese.
4) Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
5) Let cool 5 minutes before serving.
Prep Time: 10 min.
Baking Time: 35 to 40 min.
Cooling Time: 5 min.
Ingredients:
1-1/2 cups pre-cooked chopped chicken, or 2 cans (4.5 oz.) chunk chicken, drained
1 package (10 oz.) frozen chopped broccoli (rinsed, drained)
1-1/2 cups shredded cheddar cheese
1 cup "JIFFY" Baking Mix
1 cup milk
3 eggs
1/4 teaspoon seasoning salt
1/4 teaspoon pepper
Directions:
Preheat oven to 400° F. and grease a 2 quart casserole dish.
1) In prepared dish, place chicken, broccoli and cheese .
2) In a separate bowl, combine baking mix, milk, eggs, salt and pepper until blended.
3) Pour into dish over chicken, broccoli and cheese.
4) Bake for 35 to 40 minutes or until knife inserted in center comes out clean.
5) Let cool 5 minutes before serving.
Friday, January 21, 2011
Corny Bean Dogs
Makes 6 servings
Prep Time: 10 min.
Baking Time: 20 min.
Ingredients:
1 package (1 lb.) hotdogs
2 Tablespoon margarine or butter
2 Tablespoon onion, chopped
2 Tablespoon green pepper, chopped
1 package "JIFFY" Corn Muffin Mix
1 egg
1/3 cup milk
1 can (16 oz.) pork and beans
Directions:
Preheat oven to 425°F. and grease a 11"x7" pan.
1) Cut hotdogs lengthwise and place in prepared pan.
2) In sauce pan melt margarine or butter. Add onions and pepper sautéing until tender.
3) In a mixing bowl, combine with muffin mix, egg and milk.
4) Spread mixture over hotdogs and bake 20 minutes or until golden brown.
5) Cool slightly, cut and serve with hot pork and beans.
Prep Time: 10 min.
Baking Time: 20 min.
Ingredients:
1 package (1 lb.) hotdogs
2 Tablespoon margarine or butter
2 Tablespoon onion, chopped
2 Tablespoon green pepper, chopped
1 package "JIFFY" Corn Muffin Mix
1 egg
1/3 cup milk
1 can (16 oz.) pork and beans
Directions:
Preheat oven to 425°F. and grease a 11"x7" pan.
1) Cut hotdogs lengthwise and place in prepared pan.
2) In sauce pan melt margarine or butter. Add onions and pepper sautéing until tender.
3) In a mixing bowl, combine with muffin mix, egg and milk.
4) Spread mixture over hotdogs and bake 20 minutes or until golden brown.
5) Cool slightly, cut and serve with hot pork and beans.
Thursday, January 20, 2011
Corn Bread Salad
Makes 8 servings
Prep Time: 10 min.
Chilling Time: 30 min.
Ingredients:
1 package "JIFFY" Corn Muffin Mix
1 egg
1/3 cup milk
1/2 cup celery, chopped
1 green pepper, seeded and chopped
3 green onions and tops, chopped
4 radishes, chopped
2 medium tomatoes, chopped
1/2 cup mayonnaise
1/2 cup prepared cucumber salad dressing
1 teaspoon prepared mustard
8 lettuce leaves
Directions:
Prepare corn bread and bake according to package directions. Cool completely.
1) Crumble corn muffins into large bowl.
2) Add celery, peppers, onions, radishes and tomatoes. Toss lightly.
3) In separate bowl, combine mayonnaise, cucumber dressing and mustard.
4) Pour over salad and mix well. Chill and serve on lettuce leaf.
Prep Time: 10 min.
Chilling Time: 30 min.
Ingredients:
1 package "JIFFY" Corn Muffin Mix
1 egg
1/3 cup milk
1/2 cup celery, chopped
1 green pepper, seeded and chopped
3 green onions and tops, chopped
4 radishes, chopped
2 medium tomatoes, chopped
1/2 cup mayonnaise
1/2 cup prepared cucumber salad dressing
1 teaspoon prepared mustard
8 lettuce leaves
Directions:
Prepare corn bread and bake according to package directions. Cool completely.
1) Crumble corn muffins into large bowl.
2) Add celery, peppers, onions, radishes and tomatoes. Toss lightly.
3) In separate bowl, combine mayonnaise, cucumber dressing and mustard.
4) Pour over salad and mix well. Chill and serve on lettuce leaf.
Wednesday, January 19, 2011
Chili Corn Muffin Casserole
Makes 6 to 8 servings
Prep Time: 10 min.
Baking Time: 15 to 25 min.
Ingredients:
Beef Mixture
1-1/2 lbs. ground beef
1 package taco seasoning mix (reserve 1 tsp.)
1 can (10-3/4 oz.) condensed tomato soup
2 cans (16 oz.) chili beans
Topping
1 package "JIFFY" Corn Muffin Mix
1 cup cheddar cheese
1 egg
1/3 cup milk
1 teaspoon reserved taco seasoning mix
Directions:
Preheat oven to 400ºF. and grease 3 quart casserole dish.
In skillet, brown ground beef and drain. Add taco seasoning mix, soup and chili beans. Let simmer while preparing topping. Combine topping ingredients, blend well. Pour meat mixture into prepared dish and spoon topping over meat mixture. Bake uncovered 15-25 minutes, or until lightly browned.
Prep Time: 10 min.
Baking Time: 15 to 25 min.
Ingredients:
Beef Mixture
1-1/2 lbs. ground beef
1 package taco seasoning mix (reserve 1 tsp.)
1 can (10-3/4 oz.) condensed tomato soup
2 cans (16 oz.) chili beans
Topping
1 package "JIFFY" Corn Muffin Mix
1 cup cheddar cheese
1 egg
1/3 cup milk
1 teaspoon reserved taco seasoning mix
Directions:
Preheat oven to 400ºF. and grease 3 quart casserole dish.
In skillet, brown ground beef and drain. Add taco seasoning mix, soup and chili beans. Let simmer while preparing topping. Combine topping ingredients, blend well. Pour meat mixture into prepared dish and spoon topping over meat mixture. Bake uncovered 15-25 minutes, or until lightly browned.
Tuesday, January 18, 2011
Chicken and Biscuit
Makes 4 to 6 Servings
Prep Time: 10 min.
Baking Time: 25 to 28 min.
Ingredients:1 can (10-3/4 oz.) cream of mushroom soup
1/3 cup milk
2 Tbsp. flour
2 cups frozen mixed vegetables, thawed
1/2 cup chopped onions
1 tsp. seasoned salt
1/2 tsp. garlic powder
1-1/2 cups cooked chicken, diced
1 pkg. "JIFFY" Buttermilk Biscuit Mix
1/2 cup milk
1 egg, lightly beaten
Directions:
Preheat oven to 400°F. and grease an 8" square pan.
1) In a large bowl, mix soup and 1/3 cup milk together. Slowly add in flour.
2) Stir in mixed vegetables, onions, seasoned salt, garlic powder and chicken. Pour into prepared pan.
In a medium bowl, mix biscuit mix, 1/2 cup milk and egg. Pour over vegetable mixture. Bake for 25 to 28 minutes.
Prep Time: 10 min.
Baking Time: 25 to 28 min.
Ingredients:1 can (10-3/4 oz.) cream of mushroom soup
1/3 cup milk
2 Tbsp. flour
2 cups frozen mixed vegetables, thawed
1/2 cup chopped onions
1 tsp. seasoned salt
1/2 tsp. garlic powder
1-1/2 cups cooked chicken, diced
1 pkg. "JIFFY" Buttermilk Biscuit Mix
1/2 cup milk
1 egg, lightly beaten
Directions:
Preheat oven to 400°F. and grease an 8" square pan.
1) In a large bowl, mix soup and 1/3 cup milk together. Slowly add in flour.
2) Stir in mixed vegetables, onions, seasoned salt, garlic powder and chicken. Pour into prepared pan.
In a medium bowl, mix biscuit mix, 1/2 cup milk and egg. Pour over vegetable mixture. Bake for 25 to 28 minutes.
Monday, January 17, 2011
Baked Turkey, Cheddar and Bacon Sandwich
Makes 6 servings
Prep Time: 10 min.
Baking Time: 32 min.
Standing Time: 5 min.
Ingredients:
2 cups Original Bisquick® mix
1 cup milk
1 egg
4 ounces thinly sliced cooked deli turkey
1 1/2 cups shredded Cheddar cheese (6 ounces)
5 slices precooked bacon
Directions:
Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
1) In a medium bowl, stir Bisquick mix, milk and egg with wire whisk or fork until blended.
2) Spread half of the batter in baking dish.
3) Top with turkey, 1 cup of the cheese and the bacon.
4) Spread remaining batter over bacon.
5) Bake uncovered about 29 minutes or until golden brown and center is set.
6) Sprinkle with remaining 1/2 cup cheese.
7) Bake about 3 minutes longer or until cheese is melted.
8) Let stand 5 minutes before cutting.
Prep Time: 10 min.
Baking Time: 32 min.
Standing Time: 5 min.
Ingredients:
2 cups Original Bisquick® mix
1 cup milk
1 egg
4 ounces thinly sliced cooked deli turkey
1 1/2 cups shredded Cheddar cheese (6 ounces)
5 slices precooked bacon
Directions:
Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
1) In a medium bowl, stir Bisquick mix, milk and egg with wire whisk or fork until blended.
2) Spread half of the batter in baking dish.
3) Top with turkey, 1 cup of the cheese and the bacon.
4) Spread remaining batter over bacon.
5) Bake uncovered about 29 minutes or until golden brown and center is set.
6) Sprinkle with remaining 1/2 cup cheese.
7) Bake about 3 minutes longer or until cheese is melted.
8) Let stand 5 minutes before cutting.
Sunday, January 16, 2011
Turkey Salad Sandwiches
Makes 4 sandwiches
Prep Time: 20 min.
Ingredients:
1 1/2 cups diced cooked turkey
1/2 cup diced unpeeled apple
1/2 cup mayonnaise or salad dressing
1 1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
2 green onions, chopped (2 tablespoons)
8 slices whole grain bread
Directions:
1) In medium bowl, mix turkey, apple, mayonnaise or salad dressing, curry powder, ginger, pepper, celery, and green onions.
2) Spread turkey mixture on 4 slices bread.
3) Top with remaining bread.
Prep Time: 20 min.
Ingredients:
1 1/2 cups diced cooked turkey
1/2 cup diced unpeeled apple
1/2 cup mayonnaise or salad dressing
1 1/2 teaspoons curry powder
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 medium stalk celery, chopped (1/2 cup)
2 green onions, chopped (2 tablespoons)
8 slices whole grain bread
Directions:
1) In medium bowl, mix turkey, apple, mayonnaise or salad dressing, curry powder, ginger, pepper, celery, and green onions.
2) Spread turkey mixture on 4 slices bread.
3) Top with remaining bread.
Saturday, January 15, 2011
Chicken Sandwiches with Maple-Mustard Spread
Makes 4 servings
Prep Time: 15 min.
Ingredients:
3 Tablespoons mayonnaise or salad dressing
2 Tablespoons country-style Dijon mustard
2 Tablespoons real maple syrup
1 small shallot, finely chopped (about 3 tablespoons)
8 slices rustic bread
4 slices (1 oz each) Swiss cheese
2 cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 medium ripe avocado, pitted, peeled and sliced
Recipe Directions:
1) In small bowl, mix mayonnaise, mustard, maple syrup and shallot.
2) Spread on all 8 slices of bread.
3) Top 4 slices of bread with cheese, chicken and avocado.
4) Top with remaining bread slices.
Prep Time: 15 min.
Ingredients:
3 Tablespoons mayonnaise or salad dressing
2 Tablespoons country-style Dijon mustard
2 Tablespoons real maple syrup
1 small shallot, finely chopped (about 3 tablespoons)
8 slices rustic bread
4 slices (1 oz each) Swiss cheese
2 cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 medium ripe avocado, pitted, peeled and sliced
Recipe Directions:
1) In small bowl, mix mayonnaise, mustard, maple syrup and shallot.
2) Spread on all 8 slices of bread.
3) Top 4 slices of bread with cheese, chicken and avocado.
4) Top with remaining bread slices.
Saturday, January 1, 2011
Caramel Cream Brownie Trifle
Makes 20 servings
Prep Time: 20 min.
Cooling Time: 3 hrs.
Total Time: 3 hrs, 20 min.
Ingredients:1 box (1 lb 2.3 oz) fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts
Directions:Preheat oven to 350ºF.
1) Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
2) Make pudding mix as directed on box for pudding, using milk and refrigerate.
3) Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
4) In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
5) Cover and refrigerate at least 2 hours before serving but no longer than 24 hours.
Store covered in refrigerator.
Prep Time: 20 min.
Cooling Time: 3 hrs.
Total Time: 3 hrs, 20 min.
Ingredients:1 box (1 lb 2.3 oz) fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 oz) frozen whipped topping, thawed
1 cup chopped walnuts
Directions:Preheat oven to 350ºF.
1) Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
2) Make pudding mix as directed on box for pudding, using milk and refrigerate.
3) Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
4) In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
5) Cover and refrigerate at least 2 hours before serving but no longer than 24 hours.
Store covered in refrigerator.
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