Ingredients: (Veal in Mushroom Sauce)
1 can (7.6 fluid ounces) Media Crema
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour, divided
1 pound veal filet, cut into thin strips
1 teaspoon ground black pepper
1 tablespoon vegetable oil
4 cups sliced white mushrooms
1 large onion, sliced
2 tablespoons Beef Ribs Flavor Bouillon, dissolved in 1 cup hot water
1 cup dry white wine
Cooked hot rice or potatoes
Directions: (Veal in Mushroom Sauce)
Combine media crema, mustard and 1 tablespoon flour in small bowl; set aside.
Combine veal, remaining 1 tablespoon flour and pepper in medium bowl. Heat oil in large skillet over medium-high heat. Cook veal, stirring frequently, for 5 minutes or until browned.
Add mushrooms and onion; cook, stirring frequently, for 5 to 8 minutes or until onion is tender. Add bouillon mixture and wine; bring to a boil. Boil for 8 minutes or until half the liquid has evaporated. Add media crema mixture; cook, stirring constantly, for 2 minutes or until sauce has thickened. Serve with rice sprinkled with chopped parsley.
Ingredients: (Pumpkin Apple Dessert Pizza)
1 pkg. (16.5 oz.) Sugar Cookie Bar Dough
1 cup 100% Pure Pumpkin
3 ozs. cream cheese, softened
3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 cup thinly sliced green apple, peeled and cored
1/8 teaspoon ground cinnamon
1/3 cup chopped walnuts
Caramel flavored ice cream topping
Directions: (Pumpkin Apple Dessert Pizza)
Preheat oven to 325° F. Grease 12-inch pizza pan or large baking sheet.
Place whole bar of dough on prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form a 9-inch circle.
Bake for 22 to 25 minutes or until light golden brown. Remove from oven; prick with fork. Cool on pan on wire rack.
Beat pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in small mixer bowl until smooth. Spread over pizza crust to 3/4 inch from edge. Mix apple slices with remaining sugar and dash cinnamon in small bowl; place on pizza. Sprinkle with nuts.
Bake for 8 to 10 minutes; remove from oven. Drizzle with caramel topping. Cut into wedges; serve warm.
Ingredients: (Chocolatey Chocolate Chip Cookie Cups)
1 pkg. (16.5 oz.) Chocolate Chip Cookie Bar Dough
1 cup (6 oz.) Peanut Butter & Milk Chocolate Morsels
Directions: (Chocolatey Chocolate Chip Cookie Cups)
Preheat oven to 350° F. Grease or paper-line 24 mini-muffin cups.
Place squares of dough into prepared muffin cups; press down lightly in center to make a well.
Bake for 9 to 11 minutes or until edges are set. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely
Microwave morsels in small, heavy-duty plastic bag on Medium-High (70%) power for 30 seconds; knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze chocolate into each cup.
For Extra Chocolatey Chocolate Chip Cookie Cups:
Substitute 1 cup (6 oz.) Semi-Sweet Chocolate Morsels for Peanut Butter & Milk Chocolate Morsels.
3/4 cup fat free refried beans, warmed
1/4 teaspoon MAGGI Seasoning Sauce
1/4 cup NESTLÉ Media Crema
2 tablespoons lemon juice
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
4 slices BIMBO Double Fiber Toasted Bread
1 cup cooked, cooled and shredded white fish
1/2 ripe avocado, thinly sliced
1/2 cup finely shredded lettuce
1/2 cup (2 ounces) crumbled añejo cheese
Combine refried beans and seasoning sauce in small bowl; set aside.
Combine media crema, lemon juice and bouillon in small bowl. Add fish to media crema mixture; mix well.
Spread each toast evenly with refried bean mixture. Top with fish mixture, avocado slices, lettuce and cheese.
Serve with fresh salsa.
Ingredients:(Mediterranean Pasta Salad)
1 package Three Cheese Tortellini (20 oz.), prepared according to package directions
2 cups grapes, halved
1 cup (4 ounces) crumbled feta cheese
1 cup bottled Italian vinaigrette dressing
3/4 cup chopped roasted red peppers
1/2 cup thinly sliced salami
1/2 cup thinly sliced basil
Instructions:(Mediterranean Pasta Salad)
Combine prepared pasta, grapes, cheese, dressing, peppers, salami and basil in medium bowl. Refrigerate for 1 hour.
Tip: To save time, use jarred, roasted red peppers.
Ingredients: (Loaded Potato Potluck Favorite)
8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
1 cup Evaporated Milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
Sliced green onions (optional)
Directions: (Loaded Potato Potluck Favorite)
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
Preheat oven to 350° F. Grease 2 1/2- to 3-quart casserole dish
Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.
Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese,remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
Ingredients: (Slow Cooker Chicken Posole)
4 cups warm water
4 teaspoons Chicken Flavor Bouillon
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, finely chopped
2 fresh jalapeño chiles, seeded and chopped
1 can (29 ounces) hominy, rinsed and drained
1 can (14.5 ounces) diced tomatoes
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1 lemon, sliced
2 cups sliced green cabbage
1/2 cup sliced radishes
Directions: (Slow Cooker Chicken Posole)
Place water and bouillon in 5-quart slow cooker; stir until bouillon is dissolved.
Add chicken, onion, garlic, jalapeños, hominy, tomatoes, oregano and red pepper flakes.
Cook on low for 4 hours or until chicken is tender.
Ingredients:(Colorful Tuna Noodle Casserole)
3 cups dried medium egg noodles
1 cup frozen green beans
Nonstick cooking spray
1 slice whole-grain bread, crumbled into coarse bread crumbs
2 teaspoons butter or margarine, melted
2 stalks celery, sliced
3/4 cup chopped red or green bell pepper
1/2 cup chopped onion
1 can (12 fluid ounces) Evaporated Fat Free Milk
1 can (10 3/4 ounces) light condensed cream of mushroom soup
1 can (9 ounces) tuna packed in water, drained and flaked
Instructions:(Colorful Tuna Noodle Casserole)
Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking. Drain; set aside.
Preheat oven to 375° F. Spray 2-quart casserole dish with nonstick cooking spray. Coat bread crumbs with melted butter.
Coat large, nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add celery, bell pepper and onion. Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender. Stir in pasta, evaporated milk, soup and tuna; mix well. Cook for 2 minutes. Pour into prepared casserole dish. Sprinkle with bread crumbs.
Ingredients:(Dark Chocolate Truffles)
2/3 cup heavy whipping cream
1 2/3 cups (10-oz. pkg.) Dark Chocolate Morsels
Finely chopped toasted nuts, toasted flaked coconut and Baking Cocoa for coating truffles
Instructions:(Dark Chocolate Truffles)
Line baking sheet with parchment or wax paper.
Heat cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.
Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.
Ingredients:(Veggie Skewers with Zesty Creamy Sauce)
1 red or yellow bell pepper, cut into 1-inch cubes
1 small red onion, peeled, halved and cut into thick wedges
2 medium yellow zucchini, cut in rounds
16 button mushrooms, cleaned
8 cherry tomatoes
8 (10-inch) skewers
1/4 cup Original Liquid Coffee Creamer
15 basil leaves
2 ounces cream cheese, at room temperature
6 ounces Greek yogurt
1/2 cup (2 ounces) crumbled blue cheese
1 clove garlic
3/4 teaspoon guajillo chile powder
1/4 teaspoon salt
1 teaspoon fresh rosemary leaves
Instructions:(Veggie Skewers with Zesty Creamy Sauce)
Thread bell pepper, onion, zucchini, mushrooms and tomatoes onto skewers, alternating colors and tastes.
Combine Coffee-mate, basil, cream cheese, yogurt, blue cheese, garlic, guajillo powder and salt in a food processor; pulse until smooth. Place in a serving bowl; sprinkle with rosemary and set aside.
Preheat grill to medium-high. Brush skewers with olive oil. Grill, turning occasionally, for about 10 minutes or until marked and tender on all sides.
Serve vegetables with yogurt dipping sauce.