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Recipes
PHILADELPHIA Summer Potato Salad
By ldelmas
Place potatoes in 2-qt. microwaveable dish
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Sausage Paella Recipe
By ldelmas
Saute sausage and onion in 1 tablespoon olive oil until lightly browned
- 1/2 JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope, coin sliced
- 1/2 cup onion, sliced
- 1 teaspoon garlic, minced
- 1 cup chicken stock
- 1 pouch (8.8 ounce) Spanish Style Ready Rice
- 1 pouch (8.8 ounce) Garden Vegetable Ready Rice (or other flavor)
- 1/2 cup peas, frozen
- 4 ounces pre-cooked, cleaned shrimp, defrosted
- roasted red pepper, if desired
Chocolate-Mint Hearts Recipe
By ldelmas
In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir
- 1 package (10 ounces) mint chocolate chips, divided
- 1/4 cup butter, softened
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup shortening
- Colored sprinkles, optional
Crab Rangoons
By ldelmas
Serves 20
- 4 oz cream cheese, softened
- 4 oz imitation crab meat, finely chopped
- 1 1/2 tsp Sriracha sauce
- 1/4 tsp salt
- 2 scallions finely chopped
- 20 wonton wrappers
Hummingbird Cake
By ldelmas
Preheat the oven to 350 degrees F
- Nonstick baking spray
- 2 sticks (1 cup) butter, softened
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/3 cup buttermilk
- 1 1/2 cups mashed ripe banana (about 4 medium)
- One 8-ounce can crushed pineapple
- Frosting, recipe follows
- Optional garnishes: sweetened flaked coconut, chopped macadamia nuts
- 2 sticks (1 cup) butter, softened
- Two 8-ounce packages cream cheese, softened
- 2 cups confectioners' sugar
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
Contest-Winning Barbecued Chicken Recipe
By ldelmas
Pat chicken pieces dry. In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce
- SPICE RUB:
- 2 broiler/fryer chickens (3 to 4 pounds each), cut up
- 2 tablespoons onion powder
- 4 teaspoons salt or salt substitute
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1-1/2 teaspoons chili powder
- 1-1/2 teaspoons pepper
- 1/4 teaspoon ground turmeric
- Pinch cayenne pepper
- SAUCE:
- 2 cups ketchup
- 3 tablespoons brown sugar
- 2 tablespoons dried minced onion
- 2 tablespoons thawed orange juice concentrate
- 1/2 teaspoon liquid smoke, optional
Vermont Maple-Pumpkin Pie
By ldelmas
HEAT oven to 350°F. MIX crumbs and butter; press onto bottom and up side of 9-inch pie plate
- 35 NILLA Wafers, finely crushed (about 1-1/4 cups)
- 1/4 cup butter, melted
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar, divided
- 3 eggs, divided
- 1-1/4 cups canned pumpkin
- 1 cup canned evaporated milk
- 1-1/2 tsp. pumpkin pie spice
- 3/4 cup thawed COOL WHIP Whipped Topping
- 3 Tbsp. chopped PLANTERS Walnuts
- 1/4 cup maple syrup
Vegan Butter Pecan Ice Cream
By ldelmas
1) Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup mixed roasted nuts (with some extra pecans in the mix)
- 1/4 cup liquid sweetner (agave or honey)
- Pinch of cinnamon
- 1 teaspoon of vanilla extract
- Add 3 to 4 cups of ice
Ham & Cream Cheese Stuffed Raisin Bread French Toast with Pineapple Sauce
By ldelmas
Preheat the oven to 350°F
- Pineapple Sauce:
- 16 slices of your favorite raisin bread
- 4 eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 tsp. vanilla extract
- 1 (8-oz.) package cream cheese
- 1-1/2 lbs. sliced ham (recommended: Smithfield Honey Glazed Spiral Ham)
- 3 cups crushed cereal (like Corn Flakes)
- 3 tablespoons of butter
- 1/4 of a pineapple, peeled and diced
- 1-1/2 cups pineapple juice
- 2 Tbsp. honey
- 1 Tbsp. light brown sugar
- 1 Tbsp. cornstarch
- 2-1/2 Tbsp. cold water
Braised Fennel with Peppers & Herbs
By ldelmas
Preparation Serves 4 Preheat oven to 350°F
- 1 3/4 cups chopped fennel bulb
- 1 cup halved cherry tomatoes
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 Tbsp chopped fresh basil leaves
- 1 1/2 tsp fresh marjoram leaves
- 2 Tbsp white balsamic vinegar
- 1 Tbsp olive oil
- 1/4 tsp pepper
- 1/8 tsp salt
- 2 garlic cloves, crushed
- Preparation Serves 4