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Down-Home Shredded Pork
Down-Home Shredded Pork

Down-Home Shredded Pork - Friday, June 24, 2016

Serves: 8 servings

Who would've thought that with just 4 ingredients you can make the tastiest shredded pork ever, and right in your slow cooker, too! Our Down-Home Shredded Pork gets it's special flavor from a combination of BBQ sauce and root beer, and when ya slow cook it for hours (like we do) you can bet those flavors are really going to come through.

What You'll Need:
1 (2-pound) package pork tenderloin, trimmed, rinsed, and patted dry (2 per package)
1 cup root beer
1/2 onion, thinly sliced
1 1/4 cups barbecue sauce
What To Do:
  1. Coat a medium nonstick skillet with cooking spray. Over medium-high heat, brown both tenderloins on all sides.  
  2. Pour root beer into a 4- to 5-quart slow cooker. Add pork and onion, and pour barbecue sauce on top.  
  3. Cook on LOW 4 to 6 hours, or until pork easily breaks apart. Using 2 forks, shred pork in slow cooker, mixing with sauce.   

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Half Sour Dill Pickles
Half Sour Dill Pickles

Half Sour Dill Pickles - Thursday, June 23, 2016

Yields: 1 1/2 servings

You don't have to go to a deli to get some crunchy, juicy pickles! With just 5 ingredients, you've got everything you need to make our authentic Half Sour Dill Pickles. They make for a simple and satisfying snack.

What You'll Need:
18 Kirby or other small cucumbers (about 2 pounds total)
4 cloves garlic, sliced
2 to 3 sprigs fresh dill
4 cups water
2 cups white vinegar
1 tablespoon sugar
1/4 cup salt
What To Do:
  1. In a large jar or glass bowl, combine cucumbers, garlic, and dill; set aside.  
  2. In a medium saucepan over medium-high heat, bring water, vinegar, sugar, and salt to a boil. Pour mixture over cucumbers.  
  3. Allow to cool completely, then cover and chill overnight before serving. Keep extras refrigerated.

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Skillet Chicken Ramen Toss
Skillet Chicken Ramen Toss

Skillet Chicken Ramen Toss - Wednesday, June 22, 2016

Serves: 6 servings

If you've never experimented with Asian-style Ramen noodles, you're in for a treat. Our budget-friendly and quick-cooking Skillet Chicken Ramen Toss can be on the table in no time!

What You'll Need:
3 tablespoons vegetable oil, divided
2 boneless, skinless chicken breasts, cut into 1-inch chunks
2 cups fresh broccoli florets
1 red bell pepper, cut into 1/2-inch chunks
1/4 teaspoon black pepper
2 (3-ounce) packages chicken-flavored Ramen noodles, noodles broken up
2 cups water
What To Do:
  1. In a large skillet over medium-high heat, heat 2 tablespoons oil until hot.  
  2. Add chicken and cook 5 minutes. Add broccoli, bell pepper, and black pepper and continue cooking 5 to 8 minutes, or until chicken is no longer pink and vegetables are tender. Remove to a bowl.  
  3. Heat remaining oil in skillet; add noodles. Cook until browned, stirring constantly. Add seasoning packets, water, and vegetable mixture to skillet. Cook until water is absorbed and noodles are tender, stirring occasionally.

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Cookie Peach Cobbler
Cookie Peach Cobbler

Cookie Peach Cobbler - Tuesday, June 21, 2016

Serves: 8 servings

Take out your spoon 'cause you're really gonna want to dig in to this Cookie Peach Cobbler. Who knew that sugar cookies would pair so well with this fruity favorite?!

What You'll Need:
1/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
5 cups peeled fresh peach slices (7 to 8 peaches)
2 tablespoons butter, melted
1 (16.25-ounce) package refrigerator sugar cookie dough, cut into 1/4-inch slices







What To Do:
  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. In a large bowl, combine sugar, cornstarch, and cinnamon. Add peaches and butter; mix well.
  3. Pour mixture into baking dish and top with cookie dough slices.
  4. Bake 35 to 40 minutes, or until golden brown. Serve warm or chilled.

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Secret Ingredient Iced Tea
Secret Ingredient Iced Tea

Secret Ingredient Iced Tea - Monday, June 20, 2016

Serves: 4 servings

Ever wondered why the iced tea served at restaurants always seems to taste crisper and more flavorful than your homemade version? Well, there's a simple secret to how that happens, and we're sharing it in our recipe for Secret Ingredient Iced Tea.

What You'll Need:
10 cups water, divided
1/8 teaspoon baking soda (See Note)
7 tea bags
1 1/2 cups sugar
1 lemon, thinly sliced
Fresh mint leaves for garnish (optional)
What To Do:
  1. In a large saucepan over high heat, bring 5 cups water to a boil. Stir in baking soda and tea bags; remove from heat, cover, and let steep 15 minutes.  
  2. Remove and discard tea bags. Stir in sugar until dissolved. Add remaining water and the lemon slices. Pour into large pitcher and refrigerate 2 to 4 hours, or until chilled.  
  3. Serve in tall glasses over ice and garnish with mint, if desired.

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Dad's Beer Marinated Steak
Dad's Beer Marinated Steak

Dad's Beer Marinated Steak - Friday, June 17, 2016

Serves: 4 servings

We combined two of Dad's favorites to come up with this recipe for Dad's Beer Marinated Steak. It's our outrageous marinade that makes this flank steak so mouthwatering and rich-tasting. Make this for him on Father's Day or any day and you'll definitely impress him.

What You'll Need:
1 (12-ounce) can beer
1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1 1/2 to 2 pounds flank steak
Sea salt for sprinkling
Black pepper for sprinkling
What To Do:
  1. In a large resealable plastic bag or glass baking dish, combine beer, soy sauce, brown sugar, and garlic; mix well.
  2. Place steak in marinade and refrigerate at least 2 hours or overnight, turning meat occasionally.
  3. Preheat grill or grill pan to medium-high heat. Remove steak from marinade and discard excess marinade.
  4. Grill steak 4 to 5 minutes per side, or until center is cooked to medium-rare or desired doneness. Sprinkle steak with salt and pepper, then slice on an angle across the grain, and serve.

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Summer's Best Tomato Pie
Summer's Best Tomato Pie

Summer's Best Tomato Pie - Thursday, June 16, 2016

Serves: 6 servings

This summer, how about using those ruby red tomatoes to bake up something a little unusual but a whole lot tasty? We call it Summer's Best Tomato Pie and it's so fresh and creamy, you're gonna have a hard time stopping at one slice. With tomatoes being such a great summer food buy, you may want to bake one for a friend, too!

What You'll Need:
1/2 (15-ounce) package refrigerated pie crusts
2 large tomatoes, sliced
1 egg
1/2 cup heavy cream
1/2 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Parmesan cheese for sprinkling
What To Do:
  1. Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch pie plate; fold edges under and crimp. Prick bottom and sides of crust with a fork. Bake 8 minutes, remove from oven, and reduce oven to 350 degrees F.  
  2. Arrange tomato slices in crust. In a medium bowl, combine egg, heavy cream, mayonnaise, mozzarella cheese, garlic powder, salt and pepper; mix well and pour over tomatoes. Sprinkle with Parmesan cheese.  
  3. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Let sit 5 minutes, then cut into wedges and serve.  

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Deviled Egg Macaroni Salad
Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad - Wednesday, June 15, 2016

Serves: 10 servings

Here's another two-in-one recipe that'll leave everyone at the potluck asking for more. Our Deviled Egg Macaroni Salad takes two summer favorites, deviled eggs and macaroni salad, and puts 'em together to deliver one dish that has twice the flavor!

What You'll Need:
1 pound elbow macaroni
6 hard-boiled eggs, chopped
1 cup chopped celery
3/4 cup sweet pickle relish, drained well
2 cups mayonnaise
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
Paprika for sprinkling




What To Do:
  1. In a large pot of boiling water, cook macaroni 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.
  2. In a large bowl, combine macaroni with remaining ingredients except paprika; mix well. Sprinkle with paprika and cover.
  3. Refrigerate 1 hour or until ready to serve.

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Strawberry Patch Ice Cream
Strawberry Patch Ice Cream

Strawberry Patch Ice Cream - Tuesday, June 14, 2016

Yields: servings

Creamy and fresh-tasting, our Strawberry Patch Ice Cream is sure to become your favorite homemade ice cream. And since it's made with 5 easy ingredients, available any time of the year, you can make it whenever you want!

What You'll Need:
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract
2 drops red food color (optional)
1 (20-ounce) package frozen strawberries, thawed, mashed
2 cups (1 pint) heavy cream
What To Do:
  1. In a large bowl, combine sweetened condensed milk, vanilla, and food color, if desired. Stir in strawberries and mix until thoroughly combined.  
  2. In a medium bowl with an electric mixer on medium speed, beat heavy cream 4 to 6 minutes, or until stiff peaks form. Gently fold cream into strawberry mixture until thoroughly combined.  
  3. Place in an airtight storage container and freeze 8 hours, or until firm.  

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Engagement Chicken
Engagement Chicken

Engagement Chicken - Monday, June 13, 2016

Serves: 4 servings

This chicken dish is so "engaging" that one bite is all it'll take to fall in love. In fact, our Engagement Chicken is said to be so good that when a young lady makes it for her boyfriend, he's often so impressed, he'll ask her to marry him. While we can't guarantee results, we can assure you that it's downright tasty!

What You'll Need:
2 tablespoons vegetable oil or olive oil
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (4- to 4-1/2-pound) chicken
4 sprigs fresh rosemary, plus extra for garnish
2 lemons, cut in half
1/2 cup white wine
What To Do:
  1. Preheat oven to 350 degrees F. In a small bowl, combine oil of choice, paprika, onion powder, garlic powder, salt, and pepper.
  2. Place chicken in a roasting pan and rub with seasoning mixture until completely coated. Stuff the 4 rosemary sprigs and 2 lemon halves inside cavity. Squeeze remaining lemon halves over chicken, then place in pan. Pour wine over chicken.
  3. Bake uncovered 1-1/2 hours, or until chicken skin is crispy and juices run clear, basting occasionally with pan juices. Remove from oven and discard rosemary and lemon halves.
  4. Place chicken on serving platter, garnish with the extra rosemary sprigs, and serve.

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