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Recipes
Sloppy Joe Mac
By ccavaletti
BROWN meat in large nonstick skillet on medium-high heat; drain
- 1 lb. ground beef
- 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
- 2 cups water
- 1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
- 1 cup tomato sauce
- 2 cups shredded lettuce
- 2 tomatoes, chopped
Asiago Cheese and Black Pepper Scones
By ccavaletti
Mix ingredients together and form 4 large piles on a greased cookie sheet
- 1 Jiffy Biscuit mix
- 1 c shredded asiago cheese
- 1/2 c cream
- 2 Tbsp coarse ground pepper
- a couple pinches of salt
Chicken in a Pot with Garlic
By ccavaletti
Preheat the oven to 325 degrees
- 1 4 1/2-pound chicken
- 2 halved lemons
- 35 unpeeled cloves garlic
- 4 chopped sprigs rosemary
- 4 slices crusty bread
Christmas Cut-out Cookies
By ccavaletti
Cream butter and sugar. Add eggs, blend well
- 1 c butter
- 1 c sugar
- 3 eggs
- 3-3/4 c flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp cream of tartar
- 1-1/2 tsp anise
Sweet and Spicy Pecans
By ccavaletti
Preheat oven to 300 degrees Farenheit and spray a nonstick baking sheet with cooking spray
- 1/2 cup sugar
- 1 and 1/2 tsp each salt and chili powder
- 1/2 tsp cinnamon
- Pinch of cayenne
- 1 egg white
- 2 cup pecan halves
Beef Provencale
By ccavaletti
Heat a large, heavy-bottomed skillet over medium-high heat
- 1 (3 pound) beef chuck roast
- 2 teaspoons kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 3 tablespoons vegetable oil
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
- 1/4 cup cognac or brandy
- 1 tablespoon herbes de Provence
- 5 garlic cloves, peeled and smashed
- 4 medium carrots, peeled and cut into 2-inch pieces
- 1 fennel bulb, trimmed and thinly sliced
- 1 onion, halved and thinly sliced
- 1/3 cup prepared sun-dried tomato tapenade
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 1 packed teaspoon finely grated orange zest
- Hot buttered egg noodles, for serving
Spicy Pork-and-Orange Chopped Salad
By ccavaletti
Toss pork with Szechwan seasoning and salt to coat
- 1 lb pork tenderloin, cut into 1/2-inch pieces
- 2-1/2 tsp Szechwan seasoning blend
- 1/2 tsp salt
- 1 Tbsp olive oil
- 2 oranges
- 1/2 cup bottled low-fat sesame-ginger dressing
- 1 c seeded and chopped cucumber
- 1/4 c chopped fresh cilantro
- 1 romaine lettuce heart, chopped
- 3 c shredded coleslaw mix
- 1/2 c wasabi-and-soy sauce flavored almonds (we just used roasted almonds)
- Garnish: orange slices
Instant Spiced Tea
By ccavaletti
Mix all ingredients and store in an airtight container
- 2 c Tang
- 1-1/2 c instant tea
- 2 small pkg Wyler's lemonade mix
- 1-1/4 c sugar
- 2 tsp cinnamon
Slow-Cooker White Bean Soup
By ccavaletti
Combine the beans, carrots, celery and garlic in a 6- to 8-quart slow cooker
- 1-1/4 c dried cannellini beans, picked over and rinsed
- 3 carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 2 cloves garlic, finely chopped
- 1 15-oz can fire-roasted diced tomatoes
- 2 Tbsp extra-virgin olive oil
- 4 c low-sodium chicken broth
- 2 bay leaves
- Kosher salt and ground black pepper
- 3 ears corn, shucked (I used frozen)
- 4 oz Black Forest ham, diced
- 3 Tbsp chopped fresh chives, plus more for topping
Beef Bruschetta Skillet
By ccavaletti
Brown meat in oil in nonstick skillet on medium-high heat
- 1 lb beef sirloin steak, cut into thin strips
- 2 tsp vegetable oil
- 4 cloves garlic
- 2 cups chopped tomatoes
- 10 oz beef broth
- 1 tsp dried basil leaves
- 1-1/2 cup Minute White Rice, uncooked
- 2 oz cubed Velveeta (1/2 cup)