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Recipes
Forget-me-cookies
By jenlin
Preheat oven to 350 degrees
- 6 large egg whites - room temperature
- 1 1/2 cups sugar
- 1 cup chocolate-covered toffee bits
- 1 cup finely chopped toasted pecans
Mediterranean Bruschetta
By jenlin
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- FOR THE BREAD:
- 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
- 1/4 cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- FOR THE TOPPING:
- 1 (15-ounce) container whole milk ricotta cheese
- 2 large tomatoes, seeded and diced (about 2 cups)
- 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black peppe
Grilled Eggplant Dip
By jenlin
Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper
- 1 red bell pepper
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper
- 1 large eggplant, ends trimmed, sliced lengthwise 1-inch thick
- 2 cloves garlic
- 1/4 cup tahini
- 1/4 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- Grated zest of 1 lemon
- 1 tablespoon chopped fresh oregano
- 1 teaspoon hot smoked paprika
- 1/4 cup chopped fresh flat-leaf parsley
- 6 pita breads or 3 large lavash, heated on the grill
Cheesy Country Ham Dip
By jenlin
Preheat the oven to 350 degrees F
- One 10-ounce package sliced country ham, such as Smithfield
- Two 8-ounce blocks cream cheese, at room temperature
- 1 cup shredded extra-sharp Cheddar
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 large shallot, grated (about 1/3 cup)
- Freshly ground black pepper
- 1 cup pecans, chopped
- 1 tablespoon unsalted butter, melted
- 1 teaspoon Worcestershire sauce
- Butter crackers, corn tortilla chips (not too thin) and sliced celery, for serving
Scallop and Shrimp Salad
By jenlin
In a large pot, bring the chicken broth to a boil over high heat
- 4 cups chicken broth
- 1/2 pound orzo pasta (about 1 cup)
- 1/2 pound scallops
- 1/2 pound shrimp, peeled and deveined
- 2 zucchini, sliced lengthwise, about 1-inch wide
- 1 Japanese eggplant, sliced lengthwise, about 1-inch wide
- 2 Roma tomatoes, halved lengthwise
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3 ounces arugula (about 3 cups)
- 3/4 cups chopped fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 2 lemons, juiced
- 2/3 cup extra-virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Scented Cinnamon Cutouts
By jenlin
In medium bowl, combine cinnamon, cloves and nutmeg
- 1 4 4 ounce can cinnamon - 1 cup
- 1 tablespoon cloves*
- 1 tablespoon nutmeg*
- 3/4 cup applesauce
- 2 tablespoons white glue
- 1 drinking straw
- Ribbon
Slow-Cooker Corned Beef and Cabbage
By jenlin
Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightl...
- 2 tablespoons whole peppercorns
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole mustard seeds
- 4 cloves garlic, smashed
- 3 bay leaves
- One 3- to 4-pound flat-cut corned beef, rinsed
- 1 tablespoon dark brown sugar
- 6 orange or rainbow carrots, peeled and halved
- 6 medium red potatoes, halved
- 1 head green cabbage, cored and cut into 12 pieces
- 2 tablespoons rice wine vinegar
- Homemade or prepared horseradish mustard, for serving, recipe follows
- 2 tablespoons minced fresh chives
- 1/2 cup Dijon mustard
- 3 tablespoons prepared horseradish, plus more if desired
- 1 teaspoon brown sugar
Creamy Cheese Broccoli Rice Bake
By jenlin
Ingredients 1 tablespoon butter Heat oven to 350°F
- Garnish, if desired:
- 1 tablespoon butter
- 1 medium onion, chopped (1/2 cup)
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 1/3 cup milk
- 3 cups cooked white or brown rice
- 1 package (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli cuts, thawed
- Coarsely crushed cheese-flavored snack crackers
Summer Squash Stacks With Roasted Red Pepper Sauce
By jenlin
Preheat oven to 350°. Brush squash and zucchini with oil; place in a single layer in a jelly-roll pan
- 1 medium-size yellow squash, cut diagonally into 8 (1/4-inch-thick) slices (about 3/4 lb.)
- 2 medium zucchini, cut diagonally into 16 (1/4-inch-thick) slices (about 1 lb.)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (8.8-oz.) package fresh mozzarella cheese
- 16 basil leaves
- Roasted Red Bell Pepper Sauce
- 1 (7-oz.) jar roasted red bell peppers, drained
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon sugar
Caprese Wreath
By jenlin
Preheat the oven to 400 degrees F
- 1 baguette, cut into 1/2-inch-thick slices
- 1 /4 cup plus 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 pint Sweet 100 or grape tomatoes
- 2 teaspoons honey
- 1 cup pesto
- 1 /2 cup pearl-size mozzarella balls
- 2 bunches fresh basil, for garnish