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Recipes
Crumble-Top Pumpkin Muffins
By KeyIngredient
Preheat oven to 400. Combine backing mix, oats, sugar and cinnamon
- 4 cup 4 cup all-purpose baking mix
- 2/3 cup 2/3 cup quick or old-fashioned oats
- 23 cup 23 cup sugar
- 1 tsp 1 tsp cinnamon
- 1 can 1 can 30 ox Easy pumpkin Pie mix
- 2 2 eggs
Chocolate Peanut Butter Filled Cookies
By KeyIngredient
A delicious chocolate cookie with a creamy peanut butter filling
- Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup white sugar (+more for rolling)
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- Filling:
- 1/2 cup confectioners' sugar
- 3/4 cup creamy peanut butter
Pepper Steak Tacos - WW
By KeyIngredient
1.Heat oil over med. high heat
- 2 Tsp canola oil
- 2 any color bell peppers, sliced
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 c chopped fresh cilantro
- Juice of 1 lime
- 1 small jalapeno pepper, chopped
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1 1# flank steak
- 8 (6 inch) corn tortillas, heated
- 8 T taco sauce
- 8 T crumbled low-fat goat cheese
Blueberry-Sour Cream Cake
By KeyIngredient
Preheat oven to 350 degrees
- 1 1/2 cup Bisquick
- 2/3 cups sugar
- 1/4 t nutmeg
- 1 large egg
- 3/4 cup sour cream
- 1/3 cup milk
- 1 1/2 t vanilla
- 1 1/2 cups fresh blueberries (or frozen)
- powdered sugar to top or make gooey glaze
Easy Peach Cobbler
By KeyIngredient
Preheat the oven to 350 degrees F
- Two 15-ounce cans sliced peaches in syrup
- 1/2 cup (1 stick) butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- Homemade Whipped Cream, recipe follows
- Cook's Note: If you don't have self-rising flour, substitute 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt
- 2 cups whipping cream, chilled in the fridge
- 4 tablespoons sugar
Baked Spinach Artichoke Dip
By KeyIngredient
Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese
- 1 cup mayonnaise or salad dressing
- 1 cup freshly grated Parmesan cheese
- 1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
- 1 box (9 oz) Green Giant™ frozen chopped spinach, thawed and squeezed to drain
- 1/2 cup chopped red bell pepper
- 1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
- Toasted baguette slices or assorted crackers, if desired
Lime Coconut Squares
By KeyIngredient
LUCY WAVERMAN With the tart lime mellowed by the sweet coconut, these squares always disappear quickly
- 1/2 cup butter, at room temperature
- 1/4 cup icing sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Topping
- Topping
- 2 eggs, beaten
- 1 cup granulated sugar
- 3 tablespoons flour
- 1 tablespoon grated lime rind
- 1/4 cup lime juice
- 1/2 cup toasted coconut
- 3 tablespoons icing sugar
Red Beans & Sausage
By KeyIngredient
1. Rinse and sort beans; soak according to package directions
- 1 pound dried red beans
- 1 tablespoon olive oil
- 1 pound Johnsonville® Andouille Sausage links, cut into 1/4-inch slices
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 celery ribs, finely chopped
- 3 teaspoons garlic powder
- 3 teaspoons Creole seasoning
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 1-1/2 teaspoons pepper
- 6 cups chicken broth
- Hot cooked rice
Brandied Peppercorn Cream
By KeyIngredient
1 Heat to medium-low; add onion, garlic, peppercorns and salt; cook, stirring, for about 5 min or until so...
- 1 tbsp (15 mL) butter
- 1/2 cup (125 mL) finely chopped red onion
- 2 cloves garlic, minced
- 2 tsp (10 mL) cracked black peppercorns
- 2 tsp (2 mL) salt
- 1/2 cup (125 mL) brandy (or red wine)
- 1 cup (250 mL) 35% whipping Cream