Ingredients: (Abuelita Chimichangas)
Nonstick cooking spray
4 medium bananas, sliced
1/2 cup chopped walnuts (optional)
3 tablespoons Chocolate Syrup
6 frozen phyllo dough sheets, defrosted according to package directions
1 tablespoon cinnamon-sugar (1 tablespoon granulated sugar plus 1 teaspoon ground cinnamon)
Directions: (Abuelita Chimichangas)
Preheat oven to 350° F. Spray baking sheet with nonstick cooking spray.
Combine bananas, nuts and Abuelita syrup in medium bowl; stir gently to coat.
Place 1 phyllo sheet on flat kitchen surface. Fold in half; spray with cooking spray. Place about 1/3 cup banana mixture on bottom third of short end of phyllo sheet; spread to within 1 inch from each side. Fold bottom of dough over filling; fold dough in on both sides then roll up burrito-style. Repeat process with remaining phyllo sheets and banana mixture; place on baking sheet seam-side-down. Spray chimichangas with cooking spray; sprinkle evenly with cinnamon-sugar.
Bake for 15 to 20 minutes or until golden brown. Serve immediately.
Ingredients: (Cheddar Corn Dip)
2 packages Refrigerated Linguine (9 oz.), prepared according to package directions
4 ounces salami, sliced
4 ounces roast beef, sliced
1 green pepper, chopped
1/2 red onion, chopped
1 tomato, sliced
1/2 pound romaine lettuce, sliced
1/4 cup Freshly Shredded Parmesan Cheese (5 oz.)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup light Italian dressing
Instructions: (Cheddar Corn Dip)
Combine salami, roast beef, bell pepper, onion, tomato, lettuce, cheese, salt, pepper and salad dressing in large bowl. Toss with pasta until evenly mixed.
Ingredients: (Zesty BBQ Ribs)
2 racks (about 4 pounds total) baby back ribs
2 1/2 teaspoons packed brown sugar
1 1/4 teaspoons House Blend 100% Pure Instant Coffee Granules or Instant Coffee Granules
1 1/4 teaspoons sea or kosher salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons ground coriander
3/4 teaspoon freshly ground black pepper
1/4 teaspoon Baking Cocoa
1 teaspoon vegetable oil
1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine
2 tablespoons canola oil
2 tablespoons chopped onion
2 cups ketchup
1 1/2 cups apple cider vinegar
3/4 cup packed brown sugar
1 1/2 tablespoons Granulated Chicken Flavor Bouillon
3 tablespoons Dijon mustard
2 teaspoons chili powder
2 teaspoons chipotle adobo sauce
Instructions: (Zesty BBQ Ribs)
FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.
COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.
PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.
PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.
FOR BBQ SAUCE:
HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.
Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!
Ingredients: (Mini Morsel Shortbread Squares)
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels, divided
Directions: (Mini Morsel Shortbread Squares)
Preheat oven to 350° F.
Beat butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup mini morsels. Press onto bottom of ungreased 13 x 9-inch baking pan.
Bake for 30 to 33 minutes or just until top is light brown. Immediately sprinkle withremaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into squares.
Ingredients:(Chicken Tortilla Stew)
4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
3 cans (14 fl. oz. each) reduced sodium chicken broth
2 cans (10 oz. each) mild red or green chili enchilada sauce
1 can (12 fl. oz.) Evaporated Milk
2 cups matchstick or shredded carrots
1 cup uncooked long or medium grain rice
1 1/2 teaspoons ground cumin
2 cups frozen whole-kernel corn, thawed
1 1/2 cups broken tortilla chips
Tip : Fresh cilantro leaves, sliced green onions (optional)
Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.
Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stove top.
Direction:(Chicken Tortilla Stew)
Combine broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.
Spoon into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.
Ingredients:(Take-Two Turkey Tetrazzini)
8 oz. dry spaghetti
1 pkg. (16 oz.) frozen vegetable blend (peas, carrots, corn, beans)
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) Evaporated Milk
3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
2 cups (about 10 oz.) cooked turkey, cut into 1/2-inch pieces
Instructions:(Take-Two Turkey Tetrazzini)
Preheat oven to 350° F. Lightly grease 13 x 9-inch baking dish.
Prepare pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.
Meanwhile, Heat oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.
Pour cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
Ingredients:(Baked Ziti with Pumpkin and Sausage)
Nonstick cooking spray
4 cups (12 oz.) dry regular or whole-wheat ziti
1 can (15 oz.) Pure Pumpkin
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1 can (12 fl. oz.) Evaporated Fat Free Milk
4 links (12 oz.) fully-cooked Italian-seasoned chicken sausage, cut into 1/4-inch slices
1 pkg. (6 oz.) or about 4 cups pre-washed baby spinach
1 cup (4 oz.) shredded part-skim or 2% milk reduced-fat mozzarella cheese
1/2 cup (1.5 oz.) shredded Parmesan cheese
Instructions:(Baked Ziti with Pumpkin and Sausage)
Preheat oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.
Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.
Meanwhile, Combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.
Spread half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased side down.
Bake for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.
Ingredients:(Layered Monterey Pumpkin Dip)
1 can (15 oz.) Pumpkin
1 pkg. (8 oz.) 1/3 less fat cream cheese
3 tablespoons sliced jalapeños juice
1 container (8 oz.) reduced fat sour cream
1 can (4 oz.) diced green chiles
2 tablespoons chopped, sliced jalapeños
1/4 teaspoon garlic salt
1 medium tomato, seeded and chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
2 green onions, sliced
1/4 cup finely chopped red onion
Instructions:(Layered Monterey Pumpkin Dip)
Combine pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish.
Combine sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips.
Ingredients:(Tex-Mex Pasta Bake)
1 package (9 ounces) Creamed Spinach, defrosted*
1 package (8 ounces) cream cheese, softened
1 package (16 ounces) dry penne pasta, prepared according to package directions
1 jar (16 ounces) salsa
1 pound ground beef, cooked, drained and crumbled
1 can (14.5 ounces) tomato sauce
1 tablespoon chili powder
1 cup (4 ounces) shredded cheddar cheese
Instructions:(Tex-Mex Pasta Bake)
Preheat oven to 400° F.
Combine creamed spinach and cream cheese in medium bowl. Combine pasta, salsa, beef, tomato sauce and chili powder in large bowl. Spoon half of pasta mixture into 13 x 9-inch baking pan; top with spinach mixture. Top with remaining pasta; cover.
Bake for 30 minutes; uncover. Sprinkle with cheddar cheese; bake for an additional 10 minutes or until bubbly.
For Freeze Ahead:
Prepare as above; do not bake. Do not sprinkle with cheddar cheese. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Preheat oven to 400° F.
Bake, uncovered, for 45 to 55 minutes; uncover. Sprinkle with cheddar cheese; bake for an additional 10 minutes or until bubbly.
Defrost Creamed Spinach in microwave on MEDIUM (50%) power for 5 to 6 minutes.
Ingredients:(Baked Ziti With Italian Sausag)
8 ounces dry ziti pasta
2 teaspoons extra virgin olive oil
12 ounces mild Italian sausage links, casings removed
6 ounces sliced mushrooms
1/4 teaspoon fennel seed (optional)
2 containers (15 ounces each) Marinara Sauce (15 oz.)
1 1/2 cups (6 ounces) shredded mozzarella cheese
2 tablespoons Freshly Shredded Parmesan or Romano Cheese
Instructions:(Baked Ziti With Italian Sausag)
Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
Prepare pasta according to package directions.
Heat oil in large saucepan over medium-high heat. Add sausage; cook, stirring frequently, until no longer pink. Drain. Add mushrooms and fennel; cook, stirring frequently, until mushrooms are tender. Add sauce; cook, stirring occasionally, until heated through. Remove from heat.
Add pasta to sauce mixture; toss well to coat. Spoon into prepared baking dish; sprinkle evenly with mozzarella cheese and Parmesan cheese.
Bake for 15 to 17 minutes or until cheese is bubbly. Cool for 5 minutes before serving.
For Freeze Ahead:
Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.