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2-Minute Slaw
2-Minute Slaw

2-Minute Slaw - Friday, July 3, 2015

Serves: 6 servings

It doesn't get more simple or classic than our 2-Minute Slaw. It's great for summertime BBQs on those lazy, sun-drenched days. So when the meat comes of the grill and you realize you forgot the slaw, no worries... it'll be done in a wink!

What You'll Need:
1 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups shredded cabbage (about 1 small head)
1 cup shredded carrots (about 2 large)






What To Do:
  1. In a large bowl, combine mayonnaise, vinegar, sugar, salt, and pepper.
  2. Add shredded cabbage and carrots; toss to coat well. Serve immediately or chill until ready to serve.

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Apple Pie Bars
Apple Pie Bars

Apple Pie Bars - Thursday, July 2, 2015

Yields: 18 servings

You'll be the "apple of your gang's eye" when you bake up these scrumptious Apple Pie Bars. Whether they eat them on the run, or savor them right at home, these portable treats are always a hit!

What You'll Need:
1 cup (2 sticks) butter, softened
1/3 cup plus 1/2 cup sugar, divided
1 tablespoon sour cream
1 egg
2 1/4 cups all-purpose flour
3 Granny Smith apples, cored, peeled, and sliced thin
1 teaspoon ground cinnamon
TOPPING
1/2 cup chopped pecans
2 tablespoons sugar
1/2 teaspoon ground cinnamon


What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.  
  2. In a large bowl, beat butter and 1/3 cup sugar until creamy. Beat in sour cream and egg. Stir in flour until a soft dough forms. Spoon half the dough into bottom of baking dish and gently press down.  
  3. In a large bowl, combine apples, remaining 1/3 cup sugar, and 1 teaspoon cinnamon; mix until apples are evenly coated. Distribute apples evenly over dough, then cover with remaining dough.  
  4. In a small bowl, combine topping ingredients. Sprinkle over dough.  
  5. Bake 40 to 45 minutes, or until golden brown. Let cool completely, then cut into bars. 

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Avocado Breakfast Boats
Avocado Breakfast Boats

Avocado Breakfast Boats - Wednesday, July 1, 2015

Serves: 4 servings

Clear the deck sailors! Our recipe for Avocado Breakfast Boats is so good it'll blow your taste buds right out of the water! Just imagine a fresh avocado and tomato salsa mixed together and served over fluffy, scrambled eggs right in the avocado "boats"...it's a breakfast delight!

What You'll Need:
2 avocados, halved and pitted
2 ripe plum tomatoes, seeded and diced
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon finely diced jalapeno (optional)
1 tablespoon lime juice
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
8 eggs




What To Do:
  1. Using a spoon, scoop the avocado out of the skin in one piece, keeping the shell intact. Dice avocado and place in a large bowl. Toss with tomato, onion, cilantro, jalapeno, if desired, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to use.
  2. In a medium bowl, beat eggs with remaining salt and pepper.
  3. Coat a skillet with cooking spray and heat over medium-high heat. Add eggs to skillet and scramble until set, stirring occasionally.
  4. Evenly divide scrambled eggs into avocado shells and top with avocado mixture. Serve immediately.

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Southwestern Salad Toss
Southwestern Salad Toss

Southwestern Salad Toss - Tuesday, June 30, 2015

Serves: 6 servings

Y'know how good salads taste when you order them from a restaurant? Well, we recreated one of our favorites and came up with this recipe for Southwestern Salad Toss that we think is even better than the original! Full of yummy mix-ins and topped off with a light, fresh, and flavorful dressing, this salad will definitely impress everyone!

What You'll Need:
1 head romaine lettuce, cut into bite-sized pieces
1 1/2 cups cherry tomatoes, cut in half
2 cups frozen corn, thawed
1/4 cup chopped red onion
1 (15-ounce) can black beans, rinsed and drained
 
CREAMY CILANTRO DRESSING
1 cup cilantro, stems removed
1 avocado, pitted and peeled
2 cloves garlic
1/2 cup olive oil
1/2 cup mayonnaise
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
What To Do:
  1. In a large bowl, combine romaine, tomatoes, corn, onion, and black beans; set aside.
  2. In a blender or food processor, combine dressing ingredients; process until smooth.
  3. Pour desired amount of dressing over salad and toss until evenly coated. Refrigerate any leftover dressing for later use.

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Hillbilly Baked Beans
Hillbilly Baked Beans

Hillbilly Baked Beans - Monday, June 29, 2015

Serves: 8 servings

Nothing is more down-home than the wonderful flavors of backwoods country cooking, so it's only fitting that these Hillbilly Baked Beans are one of our most popular slow cooker potluck recipes. They can even be reheated on a grill for a smoky taste that can't be beat!

What You'll Need:
1/2 pound ground chuck
1/2 cup chopped onion
1 1/2 cups barbecue sauce
1/3 cup packed light brown sugar
1/2 cup water
1 (15-ounce) can kidney beans, drained
1 (15-1/2-ounce) can butter beans, drained
1 (16-ounce) can pork and beans, not drained
1/2 cup crumbled cooked bacon




What To Do:
  1. In a 5-quart slow cooker, combine meat, onion, barbecue sauce, brown sugar, and water; mix well. Stir in remaining ingredients and cover.  
  2. Cook on HIGH 4 hours or on LOW 6 hours. Serve immediately.

 

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One Dish Strawberry Pie
One Dish Strawberry Pie

One Dish Strawberry Pie - Friday, June 26, 2015

Serves: 6 servings

Want to use more of the luscious, inexpensive, in-season strawberries that are in the market? Our One Dish Strawberry Pie is a delicious and simple way to enjoy them.

What You'll Need:
1 quart strawberries, rinsed, with 4 reserved for garnish
3/4 cup biscuit baking mix
3/4 cup sugar
2 tablespoons butter, softened
2 eggs
1 (12-ounce) can evaporated milk
1/8 teaspoon red food color
2 teaspoons vanilla extract
Whipped cream for garnish
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.  
  2. Hull and slice strawberries and place in a blender. Add biscuit baking mix, sugar, butter, eggs, evaporated milk, food color, and vanilla; blend until smooth. Pour into pie plate.  
  3. Bake 55 to 60 minutes, or until a knife inserted in center comes out clean; let cool. Cut reserved strawberries in half, then garnish cake with whipped cream and strawberry halves. Serve or keep chilled until ready to serve.
  4.  

 

 

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Prize-Winning Lemon Chicken
Prize-Winning Lemon Chicken

Prize-Winning Lemon Chicken - Thursday, June 25, 2015

Serves: 4 servings

No contest here...chicken smothered in tart lemon sauce and dotted with capers gets first prize for its sunny flavor! Serve Prize-Winning Lemon Chicken for family or company dinners and you're sure to win raves every time.

What You'll Need:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breast halves
4 tablespoons butter, divided
2 tablespoons olive oil
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup dry white wine
Juice of 1 lemon
1 tablespoon capers, rinsed and drained
What To Do:
  1. In a shallow dish, combine flour, salt, and pepper. Coat chicken with flour mixture; set aside.  
  2. In a large skillet over medium heat, melt 2 tablespoons butter with the oil. Cook chicken 4 to 5 minutes per side, or until golden. Remove to a platter, then add remaining butter to skillet.  
  3. Add artichoke hearts, wine, lemon juice, and capers. Cook 2 to 3 minutes or until bubbly, stirring occasionally.  
  4. Return chicken to skillet, cover, and reduce heat to low. Cook 10 to 15 minutes, or until chicken is cooked through and sauce has thickened slightly.  

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Grilled London Broil
Grilled London Broil

Grilled London Broil - Wednesday, June 24, 2015

Serves: 6 servings

London Broil is simply a steak that's been tenderized by marinating, then broiled or grilled and served thinly sliced across the grain. Our flavorful homemade marinade makes our Grilled London Broil sizzle with taste!

What You'll Need:
1 (2-pound) London broil steak (beef top round)
3/4 cup balsamic vinegar, divided
1/4 cup olive oil
1/2 cup spicy brown mustard, divided
2 cloves garlic, minced
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper
1/4 cup (1/2 stick) butter
4 sweet onions, thinly sliced




What To Do:
  1. Place steak in a large resealable plastic bag.  
  2. In a medium bowl, combine 1/2 cup vinegar, the oil, 1/4 cup mustard, the garlic, 1/2 teaspoon salt, and the pepper; mix well. Pour over steak then seal bag and chill 1 hour.  
  3. Meanwhile, in a large skillet over medium-high heat, melt butter. Add onions and saute 12 to 15 minutes, or until very tender, stirring occasionally. Add remaining vinegar, mustard, and salt. Reduce heat to medium-low and cook until mixture thickens, stirring often.  
  4. Preheat grill to high heat. Grill steak 12 to 15 minutes for medium-rare, or to desired doneness beyond that, turning frequently; baste often with marinade during only the first 5 minutes of cooking. Thinly slice steak against the grain and serve topped with sauteed onions.

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Orange Cream Bars
Orange Cream Bars

Orange Cream Bars - Tuesday, June 23, 2015

Makes: 12 servings

We got our inspiration for these Orange Cream Bars right off the ice cream truck! That's where we first met the Creamsicle Bar and fell in love. We knew we had to recreate the combo of vanilla and orange into a dreamy bar, so you could bake up a batch to share with all your friends! Boy are they gonna love you!

What You'll Need:
1 (16.5-ounce) box orange cake mix
1 (4-serving-size) box instant vanilla pudding mix
2 large eggs
1/2 cup vegetable oil
3/4 cup white chocolate chips
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
2 cups confectioners' sugar
Orange sprinkles or orange sugar crystals for garnish




What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, combine cake mix, pudding mix, eggs, and oil; beat with an electric mixer until dough forms. Stir in white chocolate chips. Press dough evenly into bottom of baking dish.
  3. Bake 20 to 25 minutes, or until edges are golden and toothpick inserted in center comes out dry; let cool.
  4. In a large bowl, beat cream cheese and butter until creamy. Gradually add confectioners' sugar, beating 1 minute, or until smooth. Spread frosting over top of cake, then garnish with sprinkles. Cut into bars and serve.

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Zucchini Squares
Zucchini Squares

Zucchini Squares - Monday, June 22, 2015

Serves: 9 servings

Can comfort foods be healthy? You bet! Check out this idea for a baked zucchini dish that'll have them asking for seconds of their veggies...yes, their veggies!

What You'll Need:
4 eggs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder (see Note)
1 tablespoon chopped fresh parsley
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup biscuit baking mix
3 cups grated zucchini


What To Do:
  1. Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.  
  2. In a large bowl, beat eggs, then add remaining ingredients; mix well. Pour mixture into prepared  baking dish.  
  3. Bake 30 to 35 minutes, or until set in center. Let cool 5 minutes, then cut into squares.

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