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Hot Dog Kebabs
Hot Dog Kebabs

Hot Dog Kebabs - Monday, September 1, 2014

Serves: 4 servings

Not your usual kebabs, these Hot Dog Kebabs are fun and colorful, and they taste great, too! You'll love the flavor-packed sauce over bite-sized pieces of hot dogs, bell peppers, corn, and onions for a sure-fire hit with the kids and everybody!

What You'll Need:
1/2 cup chili sauce
3 tablespoons brown sugar
2 tablespoons deli mustard
1 (16-ounce) package quarter-pound hot dogs, cut into 16 pieces (see Note)
2 ears fresh corn, cut into 1-inch slices

1 green bell pepper, cut into 12 pieces

1 small red onion, peeled and cut into half-moons
1 red bell pepper, cut into 12 pieces
4 (12-inch) metal skewers




What To Do:
  1. Preheat grill to medium heat.  
  2. In a medium bowl, combine chili sauce, brown sugar, and mustard; mix well and set aside.  
  3. On each skewer, thread a piece of hot dog, corn, green pepper, onion, and red pepper; repeat 2 more times and end with an additional piece of hot dog.  
  4. Brush skewers with half the chili sauce mixture, then grill 4 to 5 minutes. Brush with remaining sauce, then turn kebabs and grill 4 to 5 more minutes, or until vegetables are tender and hot dogs are heated through.

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Kitchen Sink Macaroni Salad
Kitchen Sink Macaroni Salad

Kitchen Sink Macaroni Salad - Friday, August 29, 2014

Serves: 10 servings

It's a picnic any time you serve our Kitchen Sink Macaroni Salad! Chock full of so many flavors, textures, and colors, it's a chilled pasta salad that does double duty as a side dish or a main dish.

What You'll Need:
1 (16-ounce) package elbow macaroni, cooked according to package directions, rinsed, and cooled
1 cup diced salami
1 cup diced Cheddar cheese
1 cup frozen peas, thawed
1 (6-ounce) can pitted black olives
1 cup diced celery
1/2 cup diced red onion
1/2 cup diced dill pickles
1 cup mayonnaise
2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon black pepper

What To Do:
  1. In a large bowl, combine pasta, salami, cheese, peas, olives, celery, onion, and pickles.
  2. In a small bowl, combine mayonnaise, dry mustard, salt, and pepper; mix well. Stir into pasta mixture; cover.
  3. Refrigerate at least 2 hours, or until ready to serve.

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Pineapple Pistachio Pie
Pineapple Pistachio Pie

Pineapple Pistachio Pie - Thursday, August 28, 2014

Serves: 8 servings

Satisfy your sweet tooth with nature's sweetness by making our delicious Pineapple Pistachio Pie! You can even freeze it to enjoy a cool treat during those summer months. This pie is a perfect finisher to any meal!

What You'll Need:
1 (11.2-ounce) package shortbread cookies
3/4 cup chopped walnuts, divided
1/2 stick butter, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/4 cup lime juice
1 (4-serving size) package instant pistachio pudding and pie filling
1 (8-ounce) can crushed pineapple, undrained
1 cup (1/2 pint) heavy cream
What To Do:
  1. Preheat oven to 350 degrees F.  
  2. In a food processor, combine cookies and 1/4 cup walnuts; process until finely crushed. Stir in butter and press into bottom and up sides of a 9-inch deep-dish pie plate to form a crust.  
  3. Bake 10 minutes, then remove from oven and allow to cool.  
  4. Meanwhile, in a large bowl with an electric mixer on medium speed, beat cream cheese about 1 minute, or until fluffy. Add sweetened condensed milk, lime juice, and pudding mix and continue beating 2 to 3 minutes, or until smooth. Stir in remaining walnuts and the pineapple with its juice.  
  5. In a medium bowl with an electric mixer on medium speed, beat heavy cream 5 to 6 minutes, or until stiff peaks form. Fold whipped cream into pudding mixture and pour into pie crust. Cover and chill at least 6 hours, or overnight.

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Baked Ham & Swiss Sliders
Baked Ham & Swiss Sliders

Baked Ham & Swiss Sliders - Wednesday, August 27, 2014

Serves: 12 servings

Make sure you've got two empty hands, 'cause you're gonna want to grab two of these Baked Ham Swiss Sliders! These mini-sized sandwiches bake all together in a casserole dish, and will remind you of your favorite ham and cheese sandwich, but only much, much better.

What You'll Need:
1 stick butter
1 large onion, minced
3 heaping tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
3 teaspoons poppy seeds
1 package of 12 Hawaiian Sweet rolls
1 1/2 pound sliced ham
8 slices Swiss cheese





What To Do:
  1. In a large skillet over medium heat, melt butter. Add onion and cook 5 minutes. Stir in mustard, Worcestershire sauce, and poppy seeds and cook about 10 minutes, or until onions are soft.  
  2. Preheat oven to 350 degrees F.  
  3. Slice rolls in half all at once and place bottom half in a 9- x 13-inch casserole dish. Spread 3/4 of onion mixture over rolls; top with ham, cheese, and top half of buns, then top with remaining onion mixture. Cover with aluminum foil.  
  4. Bake 15 to 20 minutes, or until heated through. Remove from oven, and slice down between the rolls to make individual sliders. 

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Mighty Marshmallow Crescent Puffs
Mighty Marshmallow Crescent Puffs

Mighty Marshmallow Crescent Puffs - Tuesday, August 26, 2014

Serves: 16 servings

How do you bake up some kitchen magic of your own? Make Mighty Marshmallow Crescent Puffs! They'll wonder where the marshmallow went, and leave you speechless with how fast they'll make them disappear!

What You'll Need:
2 (8-ounce) cans refrigerated crescent rolls
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 large marshmallows
1/4 cup butter, melted
1/2 cup sifted confectioners' sugar
2 teaspoons milk
1/4 cup chopped pecans
What To Do:
  1. Preheat oven to 375 degrees F. Unroll crescent roll dough and separate into 16 triangles. In a small bowl, combine granulated sugar and cinnamon.  
  2. Dip each marshmallow in melted butter, dredge in sugar-cinnamon mixture, and place on shortest side of a dough triangle; fold point of shortest side over marshmallow, and roll toward opposite point, covering marshmallow. Pinch seams to seal. Dip seam side of puff in melted butter, and place buttered side down in an ungreased muffin cup. Repeat until all marshmallows are used.  
  3. Bake 12 to 15 minutes, or until puffed and golden. Remove from muffin cups immediately. Combine powdered sugar and milk; drizzle over warm puffs. Sprinkle with pecans and serve.  

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 Blueberry Dutch Pancake
 Blueberry Dutch Pancake

Blueberry Dutch Pancake - Monday, August 25, 2014

Serves: 6 servings

Imagine the aroma coming from your oven when you bake our recipe for a Blueberry Dutch Pancake. This German pancake recipe is packed with antioxidant-rich blueberries which add a burst of freshness to every bite.

What You'll Need:
1 tablespoon butter

1 large whole egg
1 large egg white
1/2 cup all-purpose flour
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup fresh blueberries

1/4 cup confectioners' sugar

What To Do:
  1. Position rack in lower third of oven and preheat to 425 degrees F. Coat a deep dish pie plate with cooking spray, add butter, and place in oven about 5 minutes, or until butter is melted. Remove from oven.  
  2. In a large bowl, whisk together egg and egg white. Whisk in flour, milk, vanilla, granulated sugar, and salt. Stir in blueberries. Pour batter into prepared pie plate and return to oven.  
  3. Bake 15 to 20 minutes, or until edges are puffed and golden brown.   
  4. Remove from oven and sprinkle confectioners' sugar evenly over top. Cut into wedges and serve hot.

 

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Almond Fudge Brownies
Almond Fudge Brownies

Almond Fudge Brownies - Friday, August 22, 2014

Makes: 16 servings

Satisfy your sweet tooth without feeling guilty by baking up our Almond Fudge Brownies. These rich, chocolate brownies are low in fat, but extra high in decadent, yummy taste. Make enough to share with everyone, and watch their mouth's drop when you tell 'em it's a healthier choice.

What You'll Need:
2 tablespoons butter, softened
1 cup sugar
1/2 cup unsweetened applesauce
1 egg
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 cup sliced almonds
What To Do:
  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.  
  2. In a medium bowl, using an electric mixer on medium speed, beat the butter, sugar, applesauce, egg, and vanilla. Slowly beat in the cocoa powder and flour. Pour batter into prepared baking dish and top with almonds.  
  3. Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Cool completely before cutting.  

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Bacon and Cheddar Deviled Eggs
Bacon and Cheddar Deviled Eggs

Bacon and Cheddar Deviled Eggs - Thursday, August 21, 2014

Makes: 2 servings

The big taste of bacon and robust flavor of Cheddar cheese add a zesty flair to these company-ready Bacon and Cheddar Deviled Eggs.

What You'll Need:
12 hard boiled eggs, peeled and cut in half lengthwise, with yolks removed
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoon Dijon mustard

1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon, plus extra for garnish
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallions, plus extra for garnish




What To Do:
  1. In a medium bowl, combine egg yolks, mayonnaise, sour cream, mustard, and pepper; mix well. Stir in bacon, cheese, and chives.  
  2. Fill egg white halves with yolk mixture and place on serving platter. Garnish with reserved bacon and chives. Cover with plastic wrap and refrigerate until ready to serve.

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Tex-Mex Chicken Enchiladas
Tex-Mex Chicken Enchiladas

Tex-Mex Chicken Enchiladas - Wednesday, August 20, 2014

Serves: 4 servings

Head south of the border tonight for dinner with our Tex-Mex Chicken Enchiladas. This dish is loaded with authentic Mexican flavor and you don't even have to leave your house!

What You'll Need:
2 (10-ounce) cans enchilada sauce
2 tablespoons cocoa powder
1 teaspoon chili powder
1 teaspoon garlic powder
4 cups shredded cooked chicken
3 cups shredded Monterey jack cheese, divided
1 chipotle pepper in adobe sauce, finely chopped
8 (8-inch) flour tortillas





What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a medium bowl, combine enchilada sauce, cocoa powder, chili powder, and garlic powder; mix well.
  3. In a large bowl, combine chicken, 2 cups cheese, chipotle pepper, and 1 cup enchilada sauce mixture. Spoon chicken mixture down center of tortillas, distributing evenly; roll up.
  4. Pour 3/4 cup enchilada sauce mixture in bottom of prepared baking dish. Arrange enchiladas over sauce, seam-side down. Pour remaining sauce over enchiladas.
  5. Cover and bake 30 minutes. Remove cover, sprinkle with remaining cheese, and bake 5 minutes more, or until cheese is melted. Serve immediately.

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Peaches Foster Shortcake
Peaches Foster Shortcake

Peaches Foster Shortcake - Tuesday, August 19, 2014

Serves: 6 servings

Take advantage of a sale on fresh peaches and cook 'em up for this quick version of Peaches Foster Shortcake. It takes no time to whip up this fresh dessert that tastes like a kiss of summer.

What You'll Need:
1/3 cup packed light brown sugar
4 tablespoons (1/2 stick) butter
1 1/2 pound ripe fresh peaches, sliced (about 2-1/2 cups)
1/4 cup rum or orange juice
2 teaspoons cornstarch
6 large biscuits (see Note)
1 cup whipped cream





What To Do:
  1. In a large skillet, heat brown sugar and butter until bubbly, stirring constantly. Add peaches and stir gently until peaches just begin to feel tender, about 5 minutes.  
  2. In a cup, combine rum and cornstarch; stir mixture into peaches. Cook and stir until clear and thickened, about 2 minutes.  
  3. Place 1 biscuit on each of 6 dessert plates. Split biscuits crosswise and spoon half the peach mixture evenly over the bottoms. Replace the biscuit tops and spoon the remaining peach filling over them. Top with a dollop of whipped cream. Serve immediately.

 

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