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Grande Chicken Fajitas
Grande Chicken Fajitas

Grande Chicken Fajitas - Friday, July 21, 2017

Serves: 4 servings

These Grande Chicken Fajitas are a Southwest-favorite! The key to making these really flavorful is to start off with well-seasoned chicken, which is why we coat ours with lots of spices. Add in plenty of tender-cooked peppers and onions and you've got yourself the bare bones of a Tex-Mex restaurant classic. Now, go on and dig in!

What You'll Need:
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
3 boneless, skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons vegetable oil, divided
2 bell peppers, thinly sliced (any color)
1 onion, sliced into 1/2-inch half moons
1 tablespoon lime juice
4 (10-inch) flour tortillas
What To Do:
  1. Combine cumin, chili powder, garlic powder, salt, and pepper in a large resealable plastic bag; add chicken. Seal and shake to coat.  
  2. In a large skillet over medium-high heat, heat 2 tablespoons oil until hot; cook peppers and onion 8 to 10 minutes, or until tender. Remove to a platter. Add remaining oil to skillet and cook chicken 6 to 8 minutes, or until no longer pink, stirring occasionally. Return vegetables to skillet; mix well. Remove from heat and stir in lime juice.  
  3. Heat tortillas according to package directions.  
  4. Spoon chicken mixture evenly down center of tortillas and roll up.

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Crispy Potato Wedges with California Dip
Crispy Potato Wedges with California Dip

Crispy Potato Wedges with California Dip - Thursday, July 20, 2017

Serves: 6 servings

Whether you serve this as a snack or a side dish, it's sure to be a hit. Golden and crispy potato wedges pair perfectly with our creamy avocado dip. It's hard not to get addicted to our recipe for Crispy Potato Wedges with California Dip; it's that good.

What You'll Need:
3 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
6 large potatoes, cut lengthwise into 1/2-inch wedges
 
AVOCADO DIP
1 avocado, pitted and peeled
1/2 cup sour cream
2 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon lime juice
What To Do:
  1. Preheat oven to 425 degrees F. Coat baking sheets with cooking spray.
  2. In a large bowl, combine oil, paprika, chili powder, salt, and pepper; mix well. Add potato wedges and toss until evenly coated. Place potatoes in a single layer on baking sheets.
  3. Bake 45 to 50 minutes, or until golden brown, turning once halfway through cooking.
  4. Meanwhile, in a medium bowl, mash avocado. Stir in remaining ingredients. Serve potato wedges with avocado dip.

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Michigan Meat Pastries
Michigan Meat Pastries

Michigan Meat Pastries - Wednesday, July 19, 2017

Yields: 8 servings

"Pasties" were brought to America by English immigrants, and are now considered one of the iconic foods of the state of Michigan. Our Michigan Meat Pastries resemble those early pasties, except they're made with some easy shortcuts. If you've never had one before, you're going to love these beefy, veggie-stuffed hand pies!

What You'll Need:
1/2 pound ground beef
1/4 cup chopped carrot
1/4 cup chopped onion
1 cup frozen diced potatoes, thawed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1 (14.1-ounce) box refrigerated pie crust
1 egg
What To Do:
  1. Preheat oven to 400 degrees F.
  2. In a large skillet over high heat, cook beef, carrot, and onion 6 to 8 minutes, or until meat is browned. Drain liquid from skillet. Add potatoes, garlic powder, salt, and pepper to meat mixture; mix well and cook 3 minutes. Remove from heat and stir in cheese.
  3. Unroll both pie crusts and using a 4-inch glass or bowl, cut each crust into 4 circles. Place a heaping tablespoon of meat mixture in center of each circle. In a small bowl, whisk egg. Brush edges of dough with egg and fold over meat mixture, forming semicircles. With a fork, press edges together firmly to seal. Place on baking sheet and brush with remaining egg.
  4. Bake 15 to 20 minutes, or until golden brown.

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Lane Cake
Lane Cake

Lane Cake - Tuesday, July 18, 2017

Serves: 12 servings

This prize-winning cake is said to have originated in Alabama back in the 1800's and it's so good we still make Lane Cake today! Our recipe for Lane Cake still calls for all the basics coconut, pecans, and raisins, but we've taken a couple of shortcuts to make it easier than ever!

What You'll Need:
4 egg whites
1 (16.5-ounce) package white cake mix
1 cup water
1/4 cup vegetable oil
1 (15-ounce) container coconut pecan frosting (see Note)
1 (10-ounce) jar maraschino cherries, well drained and chopped
1 cup coarsely chopped pecans
1/2 cup raisins, chopped
2 tablespoons brandy (optional)
1 (16-ounce) container white frosting
What To Do:
  1. Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray; set aside.  
  2. In a large bowl with an electric mixer on high speed, beat egg whites until stiff peaks form. In another large bowl with electric mixer on medium speed, beat cake mix, water, and oil 2 minutes, or until smooth. Fold the beaten egg whites into the cake mixture. Divide batter between cake pans.   
  3. Bake 23 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely. Cut cakes in half horizontally, forming four layers.   
  4. In a medium bowl, combine coconut pecan frosting, cherries, pecans, raisins, and brandy, if desired; mix well. Place 1 cake layer upside down on a serving plate and frost the top with one-third of the coconut pecan frosting mixture. Repeat the layers 2 more times and top with the fourth cake layer. Frost top and sides with the white frosting. Serve, or cover loosely until ready to serve.

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New England Clam Chowder
New England Clam Chowder

New England Clam Chowder - Monday, July 17, 2017

Serves: 4 servings

Can't make it to New England for a bowl of cream-style "chowda" this week? No problem! Our New England Clam Chowder tastes like it came straight from a small seaside shack. Top each bowl with some oyster crackers and you're all set!

What You'll Need:
1 small onion, chopped
2 ounces salt pork, diced
2 (6.5-ounce) cans chopped clams
1 (8-ounce) bottle clam juice
1 3/4 cups chicken broth
1 large potato, peeled and diced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 cups (1 pint) heavy cream, divided
1 tablespoon chopped fresh parsley (optional)
What To Do:
  1. In a soup pot over medium heat, sauté onion and salt pork 5 to 7 minutes, or until they begin to brown.  
  2. Add clams, clam juice, chicken broth, potato, salt, and pepper; cover and bring to a boil. Cook, covered, 12 to 15 minutes, or until potato is tender.  
  3. In a small bowl, dissolve cornstarch in 1/2 cup heavy cream; add to soup. Add remaining 1-1/2 cups cream and the parsley, if desired; cook 5 minutes, or until thickened, stirring frequently.

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Garden Chicken 'n' Veggies
Garden Chicken 'n' Veggies

Garden Chicken 'n' Veggies - Friday, July 14, 2017

Serves: 4 servings

Unwrap a bundle of goodness with our recipe for Garden Chicken 'n' Veggies. Apart from being so darn tasty, this foil packet recipe also puts to rest two mealtime dilemmas portioning and cleanup. You'll be amazed at how easy dinner is when you've got a recipe like this one!

What You'll Need:
1 (0.7-ounce) envelope dry Italian dressing mix, with 1 tablespoon reserved
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
1 red bell pepper, cut into 1-inch chunks
1 zucchini, cut into 1/2-inch slices
1/2 onion, cut in half moon slices
1 tablespoon vegetable oil
1 cup (4 ounces) shredded mozzarella cheese
What To Do:
  1. Preheat oven to 400 degrees F. Tear 4 pieces of aluminum foil, each about 12  x 18 inches.  
  2. Sprinkle chicken evenly with dressing mix, then lay each piece of chicken on a piece of aluminum foil.  
  3. In a large bowl, combine bell pepper, zucchini, onion, the reserved 1 tablespoon Italian dressing mix, and oil; toss until vegetables are completely coated. Distribute vegetable mixture evenly over chicken breasts and drizzle any remaining dressing over vegetables.Sprinkle cheese over vegetables and seal packets tightly. Place packets on a rimmed baking sheet.  
  4. Bake 20 to 25 minutes, or until no pink remains in chicken and juices run clear.

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Apple Coleslaw with a Kick
Apple Coleslaw with a Kick

Apple Coleslaw with a Kick - Thursday, July 13, 2017

Serves: 6 servings

This change-of-pace coleslaw will really wake up your taste buds! What makes it so good is the combo of the sweet rice vinegar and the apples, along with the creamy tang of the horseradish. You'll want to add our Apple Coleslaw with a Kick to your line-up of favorite summer side dishes.

What You'll Need:
3/4 cup mayonnaise
3 tablespoons creamy horseradish (see Note)
2 tablespoons rice wine vinegar
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (16-ounce) package shredded coleslaw
1 apple, cored and diced
1/2 cup chopped pecans
What To Do:
  1. In a large bowl, whisk mayonnaise, horseradish, vinegar, sugar, salt, and pepper until creamy. Add coleslaw, apple, and pecans and toss until evenly coated.
  2. Serve or refrigerate until ready to serve.

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Oven-Baked Cheeseburger Sliders
Oven-Baked Cheeseburger Sliders

Oven-Baked Cheeseburger Sliders - Wednesday, July 12, 2017

Serves: 6 servings

For a tasty twist on crowd-pleasing cheeseburgers, you've got to try this recipe for Oven-Baked Cheeseburger Sliders. These mini-sized burgers bake up all together in one casserole dish, so you know it's easy. Plus, they're loaded with everyone's favorite fixins and a secret buttery topping that takes them over the top!

What You'll Need:
2 pounds ground beef
1/2 cup chopped onion
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup ketchup
3 tablespoons yellow mustard, divided
12 square dinner rolls
1 cup bread and butter pickles, drained
8 slices cheddar cheese
1/4 cup (1/2 stick) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon sesame seeds
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 skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes, or until browned; drain excess liquid. Add garlic powder, salt, pepper, ketchup, and 2 tablespoons mustard; mix well and heat 2 minutes.
  3. Place bottom half of buns in baking dish. Top with beef mixture, pickle chips, and cheese. Place top half of buns over cheese.
  4. In a small saucepan over low heat, combine butter, brown sugar, Worcestershire sauce, sesame seeds, and remaining 1 tablespoon mustard. Heat 3 to 5 minutes, or until sauce is smooth, stirring occasionally. Pour sauce over buns, then cover with foil.
  5. Bake 15 to 20 minutes, or until heated through and cheese is melted.

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Creamy Crumbly Blackberry Bars
Creamy Crumbly Blackberry Bars

Creamy Crumbly Blackberry Bars - Tuesday, July 11, 2017

Makes: 15 servings

You know a dessert bar is going to be great when you start off with a base of crumbled sugar cookies! Our Creamy Crumbly Blackberry Bars are made with fresh blackberries and fluffy cream cheese, which makes them the perfect summer potluck dessert.

What You'll Need:
20 finely crushed sugar cookies (about 3 cups), plus 1 for garnish
7 tablespoons butter, melted
2 cups heavy cream
3/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 1/2 pounds blackberries, washed, with 1/2 cup reserved for garnish
What To Do:
  1. Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a small bowl, combine cookie crumbs and butter; mix well. Press evenly into baking dish.
  3. Bake 20 minutes, or until golden. Let cool completely.
  4. In a large bowl, beat heavy cream and sugar until stiff peaks form. Reserve half the whipped cream and set aside. Add cream cheese to remaining whipped cream in bowl and beat just until mixed. Stir in blackberries. Evenly spread over crust. Top with reserved whipped cream. Crumble remaining cookie over top and garnish with remaining blackberries. Refrigerate 4 hours or until ready to serve.

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Cucumber Ranch Bites
Cucumber Ranch Bites

Cucumber Ranch Bites - Monday, July 10, 2017

Yields: 28 servings

Here's a bite-sized idea for your next garden party or backyard bash. These Cucumber Ranch Bites are easy to throw-together at a moment's notice, 'cause there's no cooking involved. The homemade, creamy, ranch topping really complements the fresh-from-the-garden ingredients.

What You'll Need:
2 cucumbers
1 (8-ounce) package cream cheese, softened
3 tablespoons mayonnaise
1 (0.4-ounce) packet ranch dressing mix
2 tablespoons chopped fresh chives, divided
5 cherry tomatoes, each cut into 6 wedges
What To Do:
  1. Using a fork, press down the entire length of cucumbers on all sides, creating ridges. Cut cucumbers into 1/2-inch slices and place on platter.
  2. In a medium bowl with an electric mixer, beat cream cheese, mayonnaise, dressing mix, and 1 tablespoon chives until smooth. Place mixture into pastry bag and pipe onto each cucumber slice.
  3. Garnish each with a tomato wedge and sprinkle with remaining chives. Refrigerate until ready to serve.

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