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One Pot Italian Feast
One Pot Italian Feast

One Pot Italian Feast - Thursday, October 30, 2014

Serves: 4 servings

We think you're gonna love the classic Italian seasonings and spices we use in our One Pot Italian Feast. Plus, the hearty stewed tomatoes, flavorful Italian sausage, and filling pasta noodles makes this a recipe worth feasting on.

What You'll Need:
1 pound Italian sausage, cut into 1/4-inch slices
1 large onion, chopped
1 celery stalk, diced
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup natural rice vinegar
1 (14-ounce) can stewed tomatoes with Italian seasoning
2 cups water
8 ounces uncooked penne pasta
2 tablespoons chopped fresh basil
Grated Parmesan cheese for sprinkling


What To Do:
  1. In a soup pot over medium-high heat, cook sausage, onion, celery, garlic, and pepper until sausage is browned. Add vinegar and cook until liquid is absorbed.  
  2. Stir in tomatoes and water, and bring to a boil. Reduce heat to medium, add penne, cover and simmer 12 minutes, or until penne is just tender, stirring occasionally. Top with fresh basil and Parmesan cheese and serve.  

 

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Cheddar Drop Biscuits
Cheddar Drop Biscuits

Cheddar Drop Biscuits - Wednesday, October 29, 2014

Makes: 1 servings

You know what makes a simple biscuit recipe even better? Adding a bit of cheese, of course! This easy recipe for Cheddar Drop Biscuits is a cut above the rest because we've added plenty of warm, melted cheese inside to make 'em better than ever. Try different varieties of cheese to make these biscuits one-of-a-kind!

What You'll Need:
2 cups biscuit baking mix
1/2 cup (2 ounces) shredded sharp Cheddar cheese
3/4 cup milk

2 tablespoons butter, melted
1/2 teaspoon chopped parsley
1/4 teaspoon garlic powder
What To Do:
  1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.  
  2. In a medium bowl, combine baking mix and cheese; make a well in center of mixture. Add milk, stirring just until moist. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheet.  
  3.  Bake 8 minutes, or until golden.  
  4. In a small bowl, combine butter, parsley, and garlic powder; brush over warm biscuits and serve.

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"Don't Peek" Chicken - Tuesday, October 28, 2014

Serves: 4 servings

Hey you, no peeking! There's a reason why we call this recipe "Don't Peek" Chicken! It's 'cause keeping the foil tight on this chicken casserole is what makes sure that all the yummy flavors spread throughout. So, resist the urge! (You'll thank us later!)

What You'll Need:
1 cup uncooked long-grain rice
1 (10-3/4-ounce) can cream of mushroom soup
1 (10-3/4-ounce) can cream of celery soup
1 envelope onion soup mix (from a 2-ounce box)
1 soup can cold water
1 clove garlic, crushed
1 teaspoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1 chicken (3-1/2 to 4 pounds), cut into 8 pieces
Paprika for sprinkling
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, mix together rice, soups, soup mix, water, garlic, parsley, and Worcestershire sauce.  
  3. Pour mixture into prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil.  
  4. Bake 1-1/4 hours. Do NOT open cover (not even to peek!) during baking.

 

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Cheesy Potato Soup
Cheesy Potato Soup

Cheesy Potato Soup - Monday, October 27, 2014

Serves: 10 servings

Do not make this Cheesy Potato Soup unless you're planning on serving it with plenty of crusty bread for dunking. It's so creamy and good, you wouldn't want to leave one drop behind.

What You'll Need:
7 cups chicken broth
2 cups (1 pint) half-and-half
2 1/2 cups instant mashed potato flakes
4 cups (16 ounces) shredded sharp Cheddar cheese
1/2 teaspoon black pepper
2 scallions, thinly sliced







What To Do:
  1. In a soup pot over medium heat, bring chicken broth and half-and-half to a boil. Stir in potato flakes, cheese, and pepper; mix well. Cook 3 to 5 minutes, or until thickened, stirring constantly.  
  2. Top with scallions and serve immediately. 

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ImageThe Easiest Beef Stew Ever
ImageThe Easiest Beef Stew Ever

The Easiest Beef Stew Ever - Friday, October 24, 2014

Serves: 6 servings

This recipe doesn't just make The Easiest Beef Stew Ever, it also makes the best beef stew ever. That's 'cause it's made in a slow cooker, which means all you have to do is pour in the stew meat, fresh veggies, and other yummies, and let it do its magic.

What You'll Need:
1/4 cup all-purpose flour
1 teaspoon seasoned salt, divided
1 teaspoon ground black pepper, divided
2 pounds beef stew meat, cut into 1-inch cubes
3 cloves garlic, minced
1/2 teaspoon dried thyme leaf
2 tablespoons Worcestershire sauce
1 onion, sliced into half moons
4 potatoes, cut into 1-inch chunks
5 carrots, cut into 1-inch chunks
2 celery stalks, sliced
1 (14-1/2-ounce) can diced tomatoes
1 3/4 cup beef broth
What To Do:
  1. In a large bowl, mix together flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper; add beef and stir until evenly coated.
  2. Place beef in slow cooker and add remaining ingredients, including remaining salt and pepper.
  3. Cover and cook on High 4 to 5 hours, or on Low 10 to 11 hours.

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French Toast in a Mug
French Toast in a Mug

French Toast in a Mug - Thursday, October 23, 2014

Serves: 1 servings

Breakfast on-the-go just got even better with our French Toast in a Mug recipe! In just about two minutes you can have a decadent breakfast that tastes like the perfect cross between french toast and rich bread pudding. Add a drizzle of syrup to take it over the top!

What You'll Need:
2 slices bread, cut into 1/2-inch cubes
1/4 cup milk
1 egg
1/2 teaspoon vanilla extract
1 tablespoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt






What To Do:
  1. Coat a 12-ounce microwaveable coffee mug with cooking spray. Place bread cubes in mug and press down lightly.
  2. In a small bowl, whisk milk, egg, vanilla, sugar, cinnamon, and salt. Pour egg mixture over bread cubes and let soak in for 1 minute.
  3. Microwave on high 1 minute, then add 10 seconds at a time till it's set.

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Apple Bacon Coleslaw
Apple Bacon Coleslaw

Apple Bacon Coleslaw - Wednesday, October 22, 2014

Serves: 6 servings

They say an apple a day keeps the doctor away, but it also adds a whole new twist to one of our long-time favorites! Between the crunch of the cabbage, the tartness of the apple, and the smokiness of the bacon, our Apple Bacon Coleslaw is truly a winner.

What You'll Need:
3 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon hot sauce
1 tablespoon sugar
1/4 teaspoon salt
1 (16-ounce) package shredded coleslaw mix
1 large apple, diced
4 slices cooked bacon, crumbled



What To Do:
  1. In a large bowl, whisk together olive oil, mayonnaise, mustard, lemon juice, hot sauce, sugar, and salt.  
  2. Add coleslaw mix and apple, and toss until evenly coated. Sprinkle with bacon and serve, or cover and refrigerate until ready to serve.

 

 

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Mississippi Mud Pie
Mississippi Mud Pie

Mississippi Mud Pie - Tuesday, October 21, 2014

Serves: 8 servings

This Mississippi Mud Pie is so gooey, rich, and fudgy, we understand why David Venable said, "Dessert just doesn't get any better!" One slice into this brownie in a pie plate, and we bet you'll feel the same!

What You'll Need:
4 ounces 60% bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
7 tablespoons unsalted butter
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
3/4 cup milk chocolate morsels
1 premade chocolate cookie pie crust (unbaked)
Whipped cream, chocolate shavings, and mini semisweet chocolate chips for garnish


What To Do:
  1. Preheat oven to 350 degrees F.
  2. In the top of a double boiler over simmering water, melt together the bittersweet chocolate, unsweetened chocolate, and butter. Remove pan from heat.
  3. Place sugar in a bowl and using a spatula, add the melted chocolate mixture and mix well. Mix in the eggs, one at a time, making sure each egg is well combined before adding the next one. Stir in the vanilla and salt. Gradually mix in the flour, a little at a time, until well combined. Fold in the milk chocolate morsels. Pour filling into crust.
  4. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Let pie cool completely on a wire rack. Garnish with whipped cream, chocolate shavings, and mini chocolate chips.

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Amish Sausage Balls
Amish Sausage Balls

Amish Sausage Balls - Monday, October 20, 2014

Yields: 26 servings

This Pennsylvania Dutch recipe for Amish Sausage Balls is so versatile! Whether as a crowd-pleasing appetizer or as a robust main dish, the Amish country flavors come through as loud and clear as the sound of a horse and buggy on a country road.

What You'll Need:
1 pound Italian sausage, casing removed
1/2 cup plain bread crumbs
1/4 cup finely chopped onion
1 egg, beaten
2 teaspoons vegetable oil
1 1/2 cup ketchup
1/4 cup white vinegar
2 tablespoons soy sauce
1/2 cup light brown sugar




What To Do:
  1. In a large bowl, combine sausage, bread crumbs, onion, and egg; mix well then form into 1/2-inch balls.  
  2. In a large skillet over medium-high heat, heat oil; brown sausage balls 5 minutes, stirring occasionally.  
  3. Meanwhile, in a medium bowl, combine remaining ingredients; mix well. Pour over sausage balls, cover, reduce heat to low, and simmer 20 to 25 minutes, or until no longer pink in center. Serve immediately. 

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Double Stuffed Potatoes
Double Stuffed Potatoes

Double Stuffed Potatoes - Friday, October 17, 2014

Serves: 6 servings

Calling all potato lovers! Our Double Stuffed Potatoes combine two of your favorite ways of eating this versatile veggie baked and mashed. We fill 'em up with some extra goodies for a side dish that is company-fancy, everyday easy, and taste-buds approved!

What You'll Need:
6 russet potatoes
1/4 cup sour cream
3 tablespoons butter
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Paprika for sprinkling






What To Do:
  1. Preheat oven to 400 degrees F. Scrub potatoes, then pierce each several times with a fork.  
  2. Bake 55 minutes, or until tender; let cool slightly.  
  3. Slice about 1/2 inch off the top of each potato and scoop out pulp, leaving about a 1/4-inch-thick potato shell; place pulp in a medium bowl. Add sour cream, butter, onion powder, salt, and black pepper; beat with an electric mixer until smooth. Spoon mixture into potato shells and lightly sprinkle with paprika.  
  4.  Bake 30 minutes, or until potatoes begin to brown on top.

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