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 Really Easy Pork Scaloppine
 Really Easy Pork Scaloppine

Really Easy Pork Scaloppine - Monday, January 26, 2015

Serves: 4 servings

Hosting a last-minute dinner party, or just looking for a way to fancy up a quick weeknight dinner? Well then, our Really Easy Pork Scaloppine is just the ticket. This dish looks fancy schmancy, but it only takes 10 minutes to make!

What You'll Need:
1 pound pork tenderloin or boneless pork loin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 clove garlic, minced
2 tablespoons capers, drained
Juice of 1 lemon





What To Do:
  1. Cut pork crosswise into 8 slices. Place pork between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin (see Tip). Sprinkle pork evenly with salt and pepper.  
  2.  In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter until hot. Add garlic and half the pork; cook 2 minutes on each side. Transfer pork to a platter and keep warm. Repeat process with remaining oil, butter, and pork; transfer to platter.  
  3. Add capers and lemon juice to skillet; cook 30 seconds, then pour sauce over pork and serve immediately.  

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Candy Bar Pie
Candy Bar Pie

Candy Bar Pie - Friday, January 23, 2015

Serves: 8 servings

Got any leftover candy lying around the house? Well we know just what to do with that! This heavenly chocolate pie recipe is a candy lover's dream come true. So don't wait--dig right in!

What You'll Need:
1 refrigerated pie crust (from a 15-ounce package)
6 (1.86-ounce) Snickers candy bars
1/2 cup sugar
12 ounces cream cheese, softened
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
3 tablespoons heavy cream
2/3 cup semisweet chocolate chips
What To Do:
  1. Preheat oven to 450 degrees F. Place pie crust in a 9-inch pie pan, flute edges, and bake 5 to 7 minutes, or until very light golden. Remove from oven; set aside. Reduce oven temperature to 325 degrees F.  
  2. Meanwhile, cut candy bars in half lengthwise, then into 1/4-inch pieces. Place candy bar pieces over bottom of crust.  
  3. In a large bowl, combine sugar and cream cheese; beat until smooth. Add eggs, one at a time, beating well after each addition. Add sour cream and peanut butter, beating until mixture is smooth. Pour over candy bar pieces.  
  4. Bake 35 to 40 minutes, or until center of pie is set. When pie is completely cooled, heat heavy cream in a small saucepan until very warm. Remove from heat; stir in chocolate chips until melted and mixture is smooth. Spread over top of pie.  
  5. Chill 2 to 3 hours before serving.  

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Secret Ingredient Meatloaf
Secret Ingredient Meatloaf

Secret Ingredient Meatloaf - Thursday, January 22, 2015

Serves: 6 servings

Is there a "secret ingredient" in your favorite meatloaf recipe? There is in ours! Our Secret Ingredient Meatloaf calls for one shortcut ingredient that doesn't just make life easier, but it makes the meatloaf so moist and flavorful, too! Aren't you glad we've let you in on our little secret?

What You'll Need:
1 1/2 pounds ground beef
1 egg
1 cup chunky salsa
1 cup coarsely crushed ranch-flavored tortilla chips
1 cup (4 ounces) shredded Mexican cheese blend, divided
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper




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 beef, egg, salsa, tortilla chips, 1/2 cup cheese, the chili powder, cumin, salt, and pepper; mix well. Place in loaf pan.
  3. Bake 55 to 60 minutes, or until no pink remains. Sprinkle remaining cheese over meatloaf and cook another 2 minutes, or until cheese is melted. Let stand 5 minutes, then slice and serve.

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Country French Chicken
Country French Chicken

Country French Chicken - Wednesday, January 21, 2015

Serves: 4 servings

Country French Chicken takes your taste buds to the French countryside when you prepare this flavor-packed recipe for whole chicken and veggies that roast to tender perfection with white wine and fresh herbs.

What You'll Need:
2 small onions, cut into quarters, divided
1 cup parsley sprigs, washed
1 (4- to 5-pound) whole chicken
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried leaf thyme
1/3 cup white wine (optional)
6 small red potatoes, cut in half
8 ounces baby carrots




What To Do:
  1. Soak a clay cooking pot and lid in water for 10 to 15 minutes. (See Note)  
  2. Place half the onion quarters and the parsley in cavity of chicken. Tie the legs together with string and place in pot. Evenly sprinkle chicken with salt, pepper, and thyme. Add wine, if desired, potatoes, carrots, and remaining onion pieces around chicken. Cover pot with lid and place in cold oven.  
  3. Bake at 450 degrees F for 90 minutes, or until chicken is no longer pink in center. Carefully remove lid from pot and continue cooking 10 to 15 more minutes for a crisper chicken.

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Two-Toned Shredded Potatoes
Two-Toned Shredded Potatoes

Two-Toned Shredded Potatoes - Tuesday, January 20, 2015

Serves: 6 servings

Mix up the flavor and style in your potato casserole with our recipe for Two-Toned Shredded Potatoes! This potato casserole is pretty enough to serve on holidays, and easy enough to make year-round. It's an all-around winner!

What You'll Need:
2 Russet baking potatoes (about 1 pound), peeled and shredded
2 sweet potatoes (about 1 pound), peeled and shredded
1 tablespoon salt
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 stick butter
1 cup apple juice
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.  
  2. In a large bowl, place baking and sweet potatoes; sprinkle with salt. Add enough ice water to just cover potatoes and let stand 10 minutes. Drain potatoes well and place in baking dish.   
  3. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and water; bring to a boil over medium-high heat, stirring constantly. Remove from heat and stir in butter and apple juice until butter is melted. Pour sugar mixture over potatoes.  
  4. Bake 55 to 60 minutes, or until potatoes are tender, stirring halfway through baking.  

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Southwest Sausage Chili
Southwest Sausage Chili

Southwest Sausage Chili - Monday, January 19, 2015

Serves: 8 servings

Not all chili is created equal, and our recipe for Southwest Sausage Chili is one that proves our point! It's loaded with some Southwestern favorites, like bright kernel corn, salsa, and flavorful sausage. This is one you'll want to include in your lineup of tasty, hearty dishes.

What You'll Need:
2 pounds ground Italian sausage
1/2 cup minced onion
2 (16-ounce) cans kidney beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 (28-ounce) can tomato sauce
1 1/3 cups salsa
1 1/3 cups water
2 teaspoons chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
What To Do:
  1. In a large pot over medium-high heat, cook sausage and onion, stirring until sausage crumbles and is no longer pink; drain.  
  2. Stir in remaining ingredients and bring to a boil. Reduce heat to medium; simmer uncovered 12 minutes, or until heated through, stirring often.

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Southern Johnny Cakes
Southern Johnny Cakes

Southern Johnny Cakes - Friday, January 16, 2015

Makes: 10 servings

Originally known as "journey cakes" or "hoecakes" this classic favorite was so named for its long-keeping qualities. We'd like to think our Southern Johnny Cakes keep just as long, but we wouldn't know since we just gobble 'em up soon as they're ready!

What You'll Need:
1/2 cup whole wheat flour
1 cup self-rising cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup hot reduced fat milk
2 teaspoons vanilla extract
1 tablespoon unsalted butter, melted




What To Do:
  1. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Stir in the eggs, milk, vanilla, and butter. Don't overmix!
  2. Heat a griddle over medium-high heat about 2 minutes. Coat with cooking spray.
  3. Drop 1/4 cup batter per pancake on hot griddle. Cook 2 to 3 minutes per side, or until golden brown. Repeat with remaining batter.

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Cake Mix Cookies
Cake Mix Cookies

Cake Mix Cookies - Thursday, January 15, 2015

Makes: 36 servings

Thanks to cake mix, these homemade cookies are almost effortless. What are you waiting for? Tear open a package and reap the rewards!

What You'll Need:
1 (18.25-ounce) package devil's food cake mix
2 large eggs
1/2 (8-ounce) container frozen whipped topping, thawed
1/2 cup confectioners' sugar
What To Do:
  1. Preheat oven to 350 degrees F.  
  2. In a large bowl, combine cake mix, egg, and whipped topping, stirring well. (Dough will be sticky.)  
  3. Dust hands with confectioners' sugar, and shape dough into 3/4-inch balls. Coat balls with confectioners' sugar, and place 2 inches apart on ungreased baking sheets.  
  4. Bake 10 to 12 minutes, or until set and cookie tops have cracked. Remove cookies to wire racks to cool. 

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Seashore Linguine
Seashore Linguine

Seashore Linguine - Wednesday, January 14, 2015

Serves: 4 servings

Let the summertime flavors of our Seashore Linguine whisk you away to a seaside afternoon! We top our linguine with an herb-based clam sauce and some grated cheese, that'll make you wish you could pack it all up and head to the shore!

What You'll Need:
1/2 cup olive oil
2 cloves garlic, minced
2 (6-ounce) cans minced clams with juice
1/2 cup clam juice
1/2 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 pound linguine
What To Do:
  1. In a large skillet over medium heat, heat olive oil; saute garlic about 5 minutes, or until golden. Add minced clams, clam juice, parsley, oregano, basil, salt, crushed red pepper, and black pepper.Simmer 10 minutes, stirring occasionally.  
  2. Meanwhile, in a large pot of boiling water, cook linguine to desired doneness; drain.   
  3. Serve the clam sauce over the linguine.

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Countryside Lentil Soup
Countryside Lentil Soup

Countryside Lentil Soup - Tuesday, January 13, 2015

Serves: 6 servings

Hearty yet healthy, our stick-to-your-ribs, Tuscan-inspired recipe for Countryside Lentil Soup is pure comfort in a bowl! Put out a basket of crusty whole grain bread, and this one rounds out perfectly as a main dish meal.

What You'll Need:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
3 cups water
5 cups chicken broth
1 (12-ounce) package dried lentils, washed and drained
3 carrots, finely chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper



What To Do:
  1. In a soup pot over medium heat, heat oil; saute onion and garlic 3 minutes. Add remaining ingredients; bring to a boil over medium-high heat.  
  2. Reduce heat to low, cover, and simmer 50 minutes, or until lentils are tender. Discard bay leaf before serving.

 

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