Test Kitchen spacer Mr. Food Test Kitchen

 Kickin' Corn Bread
 Kickin' Corn Bread

Kickin' Corn Bread - Tuesday, May 26, 2015

Serves: 6 servings

We've got a secret ingredient that makes our Kickin' Corn Bread second to none. And the best part is, a box mix helps this recipe come together in a flash!

What You'll Need:
1/2 (15-ounce) can sweet potatoes, drained
1 egg
1/3 cup milk
1 chipotle chile pepper in adobo sauce (from a 7-ounce can)
1/2 teaspoon salt
1 (8-1/2-ounce) package corn muffin mix
2 tablespoons butter, melted
1 tablespoon honey





What To Do:
  1. Preheat oven to 400 degrees F. Coat an 8-inch cast iron skillet or 8-inch cake pan with cooking spray.
  2. In a large bowl, with an electric mixer, beat sweet potatoes, egg, milk, chipotle pepper, and salt until smooth. Stir in corn muffin mix just until moistened. Pour batter into skillet.
  3. Bake 20 to 22 minutes, or until toothpick inserted in center comes out clean.
  4. In a small bowl, mix butter and honey. Brush over top of bread and let cool 5 minutes. Cut into wedges and serve with remaining honey butter.

For more Mr. Food Test Kitchen Bread and Muffin recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
All American Shake
All American Shake

All-American Shake - Monday, May 25, 2015

Serves: 4 servings

Our creamy and luscious All American Shake is a red, white and blue bonanza all year long! This is a healthy shake they'll want to sip again and again!

What You'll Need:
1 quart strawberry frozen yogurt
1 cup milk
1/2 cup raspberry preserves
1/4 cup frozen whipped topping, thawed
1/4 cup fresh blueberries, washed
What To Do:
  1. In a blender, combine the frozen yogurt, milk, and preserves. Blend 1 to 2 minutes, or until well combined.  
  2. Pour into 4 glasses and top each with a dollop of whipped topping. Top with blueberries and serve immediately.

For more Mr. Food Test Kitchen Cold Beverage recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Saucy Country-Style Ribs
Saucy Country-Style Ribs

Saucy Country-Style Ribs - Friday, May 22, 2015

Serves: 4 servings

If you like your ribs extra-meaty, then you're going to love these flavorful, Saucy Country-Style Ribs. Country-style ribs are more like a pork chop than a rib, making them meatier and less fatty. Now the question is, will you eat these with a fork or your fingers?

What You'll Need:
1 cup ketchup
3/4 cup water
1/2 cup steak sauce
2 tablespoons Worcestershire sauce
1 cup chopped onion
1 tablespoon minced garlic
1 cup light brown sugar
3 1/2 to 4 pounds country-style pork ribs
What To Do:
  1. In a medium bowl, whisk ketchup, water, steak sauce, Worcestershire sauce, onion, garlic, and brown sugar until combined.
  2. Place pork ribs in a soup pot; pour sauce over ribs. Cover and bring to a boil over medium heat. Reduce heat to low and simmer 45 to 55 minutes, or until fork-tender.

For more Mr. Food Test Kitchen Pork recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Garbage Pasta Salad
Garbage Pasta Salad

Garbage Pasta Salad - Thursday, May 21, 2015

Serves: 8 servings

Quick! - Check the pantry and the fridge and grab whatever you've got on hand, 'cause you're going to need it to make a throw-together Garbage Pasta Salad that's potluck-worthy! This is one easy pasta salad that won't ever make it to the garbage.

What You'll Need:
1 (12-ounce) package twist rainbow pasta
1/2 head fresh cauliflower, cut into small florets
1/2 head fresh broccoli, cut into small florets
1/2 red onion, cut into 1/2-inch chunks
1 cup 1/2-inch chunks Cheddar cheese
1 cup pepperoni slices, cut in half
1 (16-ounce) can black olives, drained
3/4 cup Italian dressing
What To Do:
  1. In a large pot of boiling salted water, cook pasta according to package directions; drain and let cool.  
  2. In a large bowl, combine remaining ingredients; add pasta and toss until evenly coated. Refrigerate until ready to serve.

For more Mr. Food Test Kitchen Miscellaneous Salad recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Hush Puppies
Hush Puppies

Hush Puppies - Wednesday, May 20, 2015

Makes: 2 1/2 servings

In the Old South, they used to make these yummy cornmeal balls so they'd have something to throw to the hounds to keep them from howling when Yankee soldiers approached. So if you've always wondered how Hush Puppies got their name, now you know!

What You'll Need:
2 cups self-rising cornmeal
1 onion, finely chopped
3/4 cup milk
1 egg
Peanut oil for frying
What To Do:
  1. In a medium bowl, combine all ingredients except oil; mix well.   
  2. In a large pot over high heat, heat one inch of oil until hot but not smoking. Drop cornmeal mixture by rounded teaspoonfuls into oil to form hush puppies, being careful not to overcrowd them. Cook in batches 2 to 3 minutes, turning to brown on all sides.  
  3. Remove from oil with a slotted spoon and drain on a paper towel-lined platter. Serve immediately.

For more Mr. Food Test Kitchen Potato, Rice and more recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter

Guilt-Free Banana Pudding Pie - Tuesday, May 19, 2015

Serves: 14 servings

When you're ready to indulge in a well-deserved dessert our Guilt-Free Banana Pudding Pie will really hit the spot. Because there's less sugar than there is in the traditional version of this normally super-sweet dessert, you're able to enjoy it just like everyone else.

What You'll Need:
1/2 an (11-ounce) package reduced-fat vanilla wafers
3 large ripe bananas, sliced
2 cups whole milk
7 tablespoons sugar, divided

2 tablespoons self-rising flour
1 teaspoon vanilla extract
1/8 teaspoon salt
2 eggs, separated
What To Do:
  1. Preheat oven to 400 degrees F. Coat a deep-dish pie plate with cooking spray.  
  2. In the pie plate, layer half the vanilla wafers followed by half the banana slices. Repeat layers one more time; set aside.  
  3. In a large saucepan, combine the milk, 5 tablespoons of sugar, the flour, vanilla extract, salt, and egg yolks. Cook over low heat about 10 minutes, or until thickened, stirring constantly. Pour  pudding mixture over top of bananas.  
  4. Beat egg whites until soft peaks form. Add remaining sugar slowly to the egg whites and continue beating until stiff peaks form. Spread meringue over the top of the pudding mixture.  
  5. Bake 5 to 7 minutes, or until golden. Let cool, then chill at least 2 hours before serving.  

For more Mr. Food Test Kitchen Pie recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Mediterranean Kale Bread
Mediterranean Kale Bread

Mediterranean Kale Bread - Monday, May 18, 2015

Serves: 12 servings

Experience some of your favorite Mediterranean flavors with our recipe for Mediterranean Kale Bread. This moist, homemade bread is full of the flavorful tastes of olive oil and feta cheese, making it a super company-fancy choice for your bread basket.

What You'll Need:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1 teaspoon salt
2 1/2 cups shredded kale
1 cup crumbled feta cheese
1/2 cup olive oil
2 eggs
3/4 cup plain Greek yogurt
3/4 cup milk
1/4 cup chopped walnuts
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. In a large bowl, combine flour, baking powder, garlic, and salt. Stir in kale and feta cheese.
  3. In a medium bowl, whisk oil, eggs, yogurt, and milk. Pour into dry ingredients and mix until well combined. Pour batter into loaf pan and sprinkle with walnuts.
  4. Bake 45 to 50 minutes, or until a toothpick inserted in center comes out dry. Let sit 10 minutes, then remove to a wire rack to cool completely.

For more Mr. Food Test Kitchen Bread and Muffin recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Tutti-Frutti Ambrosia
Tutti-Frutti Ambrosia

Tutti-Frutti Ambrosia - Friday, May 15, 2015

Serves: 12 servings

Keep your guests refreshed with a dish that some folks refer to as a side dish, while others call it a dessert. Either way, we think you'll love this colorful, sweet, and tasty recipe for Tutti-Frutti Ambrosia.

What You'll Need:
2 eggs, lightly beaten
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons butter, softened
1 (8-ounce) container frozen whipped topping, thawed
1 (10-ounce) jar maraschino cherries, drained and cut in half
1 (20-ounce) can pineapple chunks, drained
1 (11-ounce) can mandarin oranges, drained
2 cups miniature marshmallows
1 cup flaked coconut
What To Do:
  1. Place eggs in the top of a double boiler (or in a heatproof bowl over a saucepan of simmering water) and, over medium-low heat, add vinegar and sugar, stirring constantly 5 to 7 minutes, or until mixture is slightly thick and smooth. Remove from heat, stir in butter, and let cool.  
  2. When mixture is cool, fold in whipped topping until well combined, then fold in cherries, pineapple, oranges, marshmallow, and coconut.  
  3. Pour into a large serving bowl and chill, covered, about 4 hours. Serve chilled.

For more Mr. Food Test Kitchen Miscellaneous Dessert recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Lasagna Rollups
Lasagna Rollups

Lasagna Rollups - Thursday, May 14, 2015

Serves: 4 servings

Take a break from ordinary layered lasagna and give our rollups a try. They're just as tasty as the traditional dish, but way more fun to eat.

What You'll Need:
1 (28-ounce) jar spaghetti sauce, divided
1 (2-pound) container ricotta cheese
2 cups mozzarella cheese, divided
1/3 cup grated Parmesan cheese
3 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
12 to 14 lasagna noodles, prepared according to package directions





What To Do:
  1. Preheat oven to 375 degrees F. Pour half the spaghetti sauce over the bottom of a 9- x 13-inch baking dish.  
  2. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley, and salt until well blended.  
  3. Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up tightly. Place rollups seam-side down in prepared baking dish; top with remaining sauce. Sprinkle with remaining mozzarella cheese.  
  4. Bake 35 to 40 minutes, or until heated through.

For more Mr. Food Test Kitchen Pasta recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter
Roasted Tomatoes Oscar
Roasted Tomatoes Oscar

Roasted Tomatoes Oscar - Wednesday, May 13, 2015

Serves: 8 servings

Enjoy your tomatoes in a whole new way with our recipe for Roasted Tomatoes Oscar. We top roasted tomatoes with asparagus and hollandaise, which is known as Oscar-style, before digging in to a bounty of deliciousness!

What You'll Need:
4 tomatoes, both ends removed, cut in half
16 spears asparagus, trimmed to about 6 inches in length
3 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (0.9-ounce) package hollandaise sauce mix, prepared according to package directions
What To Do:
  1. Preheat oven to 400 degrees F.
  2. Place tomato halves on baking sheet and place 2 asparagus spears on top of each tomato.
  3. In a small bowl, combine oil, garlic powder, salt, and pepper. Drizzle over vegetables.
  4. Bake 20 to 25 minutes, or until vegetables begin to brown. Just before serving, drizzle with warm hollandaise sauce.

For more Mr. Food Test Kitchen Vegetable recipes click here

Sign up for the free Mr. Food Test Kitchen Recipe eNewsletter