Friday, September 19, 2014

Recipe of the Day! Chicken Fajita Bubble-Up Bake

By Betty Crocker Kitchens:


1 can (7.5 oz) Pillsbury™ Country Style™ refrigerated biscuits
1 package Old El Paso™ fajita seasoning mix
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced onion
1 tablespoon vegetable oil
2 boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup water
2 cups shredded Colby-Monterey Jack cheese blend


1 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2 Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside.

3 Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm.

4 Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat.

5 Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces.

6 Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melte

Wednesday, September 10, 2014

Recipe of the Day! Cheesy Turkey Stromboli

by Kraft Recipes

Kraft Recipes Says:

It takes only 15 minutes to wrap the fixins in refrigerated pizza dough. The hard part is waiting for your Cheesy Turkey Stromboli to emerge from the oven!


1 can (11 oz.) refrigerated pizza dough
6 KRAFT Big Slice Colby Jack Cheese Slices
1 pkg. (7.5 oz.) OSCAR MAYER CARVING BOARD Applewood Smoked Turkey Breast, coarsely chopped
1/2 cup coarsely chopped roasted red peppers
1 tsp. dried basil leaves
1 egg
1 Tbsp. water

Heat oven to 375ºF.

Unroll pizza dough on lightly floured surface. Roll out or pat into 12-inch square; top with cheese, turkey, peppers and basil, leaving 1/2-inch rim around all sides. Roll up; pinch seam and ends together to seal.

Place seam side down, on foil-covered baking sheet. Beat egg and water; brush onto dough.

Bake 22 to 25 min. or until golden brown. Cool 10 min. before slicing.

Saturday, August 30, 2014

Recipe of the Day! Salsbury Steak

by Kelly Berenger

Although I love simple grilled steak I do love salsbury steak on occasion. Especially ones that you can make yourself as those are the best! With the gravy and mashed potatoes as a side it's just pure comfort food. - Gale

Kelly says:

"This recipe has been in my family for years. It's easy to cook, but tastes like it took hours to make! I usually make enough extra sauce to pour over mashed potatoes. YUM!"


Original recipe makes: 6 servings

1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder


In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Thursday, August 28, 2014

Recipe of the Day! Chocolate Bread Pudding with Rum Sauce

by Cest la vegan


Makes: 6 servings

For the Pudding:

5 tablespoons cocoa powder
1 tablespoon hot water
2 cups soy milk
1 tablespoon Ener-G Egg Replacer mixed with 1/4 cup warm water (2 eggs worth)
1/2 cup sugar (try Florida Crystals brand)
Dash salt
1 teaspoon vanilla
2 to 3 cups stale bread, torn into small pieces [I used a large loaf of white french bread]

For the Rum Sauce:

3/4 cup margarine, softened (try Earth Balance brand)
1 cup confectioner’s sugar
1/4 cup dark rum
1 tsp. vanilla
1/4 tsp. ground nutmeg


Preheat the oven to 350 degrees and oil a casserole or loaf pan.

In a large bowl, combine the cocoa with the hot water until smooth. Add more water as needed. [I added about 1/4 cup total] Add the soy milk, egg replacer, sugar, salt, and vanilla, and whisk to combine. Mix in the stale bread, transfer the mixture to your prepared pan, and bake 1 hour. [I rotated the pan after 30 minutes]

To make the “sauce”, beat the margarine until light and fluffy. Sift the confectioner’s sugar into the butter, and mix again. Add the rum, vanilla, and nutmeg. [As I re-type this I realize I left the nutmeg out! Not sure it needs it...] Beat on high speed for 5 minutes, and pour over the pudding.

Serve warm. (You can keep leftovers in the fridge for about a day – just reheat them before serving).

Sunday, August 24, 2014

Recipe of the Day! The Great White Pumpkin Cheese Ball


This is a perfect recipe for your Halloween party. Who doesn't like cheese? And it's shaped in a very clever pumpkin as well. Read on... - Gale

Southern Living says:

Give a subtle nod to the Halloween classic "It’s the Great Pumpkin, Charlie Brown" and serve this sharp-cheddar cheese ball with a pepper kick...


2 (10-oz.) blocks extra-sharp white Cheddar cheese, shredded*
1 8-oz.) package cream cheese, softened
2 (4-oz.) goat cheese logs, softened
1/2 teaspoon pepper
Braided pretzel, muscadine vine and leaf
Crackers and assorted vegetables


1. Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkin's entire surface with metal spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a pumpkin stem; place muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.

*Extra-sharp Cheddar cheese may be substituted.

Note: We tested with Cracker Barrel Extra-Sharp Cheddar Cheese. To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf, and store in refrigerator up to two days. Attach stem, vine, and leaf before serving.

Friday, August 22, 2014

Recipe of the Day! One-Pot Pizza Quinoa with Sausage, Onion and Pepper

by betty crocker recipes


1 lb bulk spicy Italian pork sausage
2 tablespoons olive oil
1 red onion, thinly sliced (about 2 cups)
1 green bell pepper, cut into thin strips (about 1 cup)
8 oz sliced fresh mushrooms
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1 package (12 oz) uncooked quinoa, rinsed (2 cups)
4 cups milk
2 cups shredded mozzarella cheese (8 oz)
2 cups cherry tomatoes (10 1/2 oz), quartered
1/2 cup thinly sliced fresh basil leaves (from 1-oz package) Parmesan cheese, if desired


1 In 5-quart nonstick Dutch oven, cook sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.

2 Wipe out Dutch oven with paper towel. Add 1 tablespoon of the oil; heat over medium heat until shimmering. Add onion; cook 3 to 5 minutes or until softened. Add bell pepper; cook 3 to 5 minutes longer or until softened. Using slotted spoon, transfer onion and bell pepper to bowl with sausage; replace foil, and set aside.

3 Increase heat to high. Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning. Cook 5 to 7 minutes or until mushrooms brown and liquid evaporates. Transfer to bowl of sausage and vegetables; cover with foil, and set aside.

4 Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in milk. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat to low. Cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetables.

5 Remove from heat; stir in mozzarella cheese. Top with tomatoes, basil and Parmesan cheese.

Expert Tips:

Like different toppings on your pizza? Feel free to switch up the protein and veggies in this dish to make it your own.

Cooking the quinoa in milk makes it much creamier, but increases the cooking time. If you'd rather use water or broth instead, be sure to reduce cooking time to 10 to 15 minutes.