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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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Very Ritzy Italian Chicken
Very Ritzy Italian Chicken

Very Ritzy Italian Chicken - Thursday, October 16, 2014

Serves: 4 servings

When we've got company over, we like to impress them by serving up a meal that looks like we pulled out all the stops. Our Very Ritzy Italian Chicken is dressed up with a creamy sauce before being served atop a bed of spinach fettuccine, making it a fancy looking dish that's actually very easy!

What You'll Need:
3/4 cup seasoned bread crumbs
1 egg
3 tablespoons olive oil
4 boneless, skinless chicken breast halves
4 slices mozzarella cheese
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon chopped roasted red pepper
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) package spinach fettuccine, cooked according to package directions

What To Do:
  1. In a shallow dish, place bread crumbs. In another shallow dish, beat egg.
  2. In a large skillet over medium heat, heat oil until hot. Dip chicken into egg, then into bread crumbs, coating completely. Saute chicken 10 to 15 minutes, or until no pink remains, turning occasionally. Top each chicken breast with a slice of cheese and continue to cook 1 to 2 minutes, or until cheese is melted.
  3. Meanwhile, in a saucepan, mix together heavy cream, Parmesan cheese, red pepper, parsley, salt, and pepper. Cook over medium heat until mixture is hot and thickened. Serve chicken and sauce over warm fettuccine.

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Meatball Cacciatore
Meatball Cacciatore

Meatball Cacciatore - Wednesday, October 15, 2014

Serves: 4 servings

Treat your family to an Italian-style dinner with this easy recipe for Meatball Cacciatore. MaryAnn, who sent us this recipe from Florida, uses frozen meatballs to cut prep and cooking time in half, so her family can get to eating this flavorful dish even faster!

What You'll Need:
1 (14-ounce) package frozen pepper and onion blend
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup water
1 (14-ounce) package frozen meatballs
1 (2.25-ounce) can sliced black olives, drained
1 (4-ounce) can mushrooms stems and pieces, drained
1 (24-ounce) jar spaghetti sauce










What To Do:
  1. In a large skillet over medium heat, combine pepper and onion blend, garlic, black pepper, and water; cover and cook 8 to 10 minutes, or until onions are translucent. Add frozen meatballs and cook, covered, 5 to 8 minutes, or until heated through.
  2. Reduce heat to medium-low and add olives, mushrooms, and sauce; stir mixture and cook, covered, 10 more minutes, or until heated through.

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Texas
Texas

Texas "TNT" Dip - Tuesday, October 14, 2014

Makes: 8 servings

Thanks to a viewer in Texas, we were able to bring Texas TNT Dip to tables across the globe. She promised us it would be dynamite and, oh boy, she sure was right!

What You'll Need:
1 1/2 pound ground beef
1 (10-3/4-ounce) can cream of mushroom soup
1/4 cup (1/2 stick) butter
2 pounds pasteurized processed cheese, cut into cubes (like Velveeta)
1 cup salsa
2 tablespoons chili powder
What To Do:
  1. In a soup pot over medium heat, cook ground beef about 8 minutes, or until browned; drain liquid.  
  2. Add remaining ingredients, reduce heat to low, and continue to cook until cheese is melted and mixture is warmed through, stirring occasionally.

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Cassata Cake
Cassata Cake

Cassata Cake - Monday, October 13, 2014

Serves: 12 servings

End your Italian feast on a sweet note with our Cassata Cake! The best part? Our cassata cake recipe uses a convenient shortcut, which means you get to enjoy a slice of this delicious Italian specialty in no time!

What You'll Need:
1 (18-1/4-ounce) package yellow cake mix, batter prepared according to the package directions
1 (15-ounce) container ricotta cheese
1 cup miniature semisweet chocolate chips
1/4 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons dark rum
1/4 cup water
1 cup (1/2 pint) heavy cream
2 tablespoons confectioners' sugar
1 cup sliced almonds, toasted (see Note)
What To Do:
  1. Bake cake batter according to package directions for two 9-inch round layers; let cool 10 minutes, then remove from pans to a wire rack to finish cooling.  
  2. Meanwhile, in a medium bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, the vanilla, and cinnamon; mix well, then cover and chill until ready to use.  
  3. In a small bowl, combine rum, water, and remaining granulated sugar; mix well. Drizzle half of the mixture over each cake layer until liquid is completely absorbed. Place one cake layer on a serving platter, cover with ricotta cheese mixture and top with second cake layer.  
  4. In a medium bowl with an electric mixer on high speed, beat heavy cream and confectioners' sugar 5 to 6 minutes, or until stiff peaks form. Frost top and sides of cake with whipped cream then sprinkle with toasted almonds.   
  5. Cover loosely and chill at least 2 hours before serving.

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