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Spaghetti Rice
Spaghetti Rice

Spaghetti Rice - Friday, February 27, 2015

Serves: 5 servings

Can't decide if the gang would rather have pasta or rice with dinner tonight? Don't worry...with Spaghetti Rice, now they can have both!

What You'll Need:
4 tablespoons vegetable oil, divided
8 ounces sliced fresh mushrooms
1 cup chopped onion
1 cup (about 4 ounces) spaghetti, broken into 3-inch pieces
1 1/2 cups long-grain or whole-grain rice, uncooked
3 1/2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
What To Do:
  1. In a large saucepan over medium-high heat, heat 3 tablespoons oil; add mushrooms and onion, and saute until lightly browned. Remove from pan and set aside.  
  2. Heat remaining oil in saucepan over medium-low heat; brown spaghetti. (Be careful -- it browns quickly.) Remove saucepan from heat and add mushrooms and onions back into pan. Add remaining ingredients, mixing well.  
  3. Bring mixture to a boil, reduce heat to low, cover, and cook 20 more minutes, or until all liquid is absorbed.  

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Fresh Apple Turnovers
Fresh Apple Turnovers

Fresh Apple Turnovers - Thursday, February 26, 2015

Serves: 4 servings

This Amish-style dessert is just what you need after a long day, and you won't even mind making them because this easy apple turnover recipe uses shortcut puff pastry. Served by themselves or with a scoop of delicious ice cream, you can't go wrong with our stress-free Fresh Apple Turnover recipe.

What You'll Need:
1/2 (17.3-ounce) package frozen puff pastry, thawed
1 tablespoon butter
2 apples, cored, peeled, and diced
1/4 cup plus 1 tablespoon sugar, divided
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1 egg white
1 tablespoon water





What To Do:
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Unfold puff pastry onto a cutting board and cut into 4 equal squares.
  2. In a skillet over medium heat, melt butter. Stir in apples, 1/4 cup sugar, cinnamon, and cornstarch and cook 3 to 4 minutes, or until tender.
  3. Spoon about 2 tablespoons of apple mixture into center of each puff pastry square, leaving 1/2-inch border around edges.
  4. In a small bowl, whisk together egg white and water. Brush edges of each square with mixture. Fold each square into a triangle. Using a fork, press edges to seal. Brush top of each puff pastry with remaining egg white mixture and sprinkle with remaining sugar. Place turnovers on prepared baking sheet.
  5. Bake 12 to 14 minutes, or until golden brown.

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Amish Ham and Cheese Casserole
Amish Ham and Cheese Casserole

Amish Ham and Cheese Casserole - Wednesday, February 25, 2015

Serves: 6 servings

Amish recipes are all the rage, probably because of their huge comfort factor. Our easy version of this classic country Amish Ham and Cheese Casserole takes advantage of some supermarket shortcuts. Same great taste, but a bit less work for us.

What You'll Need:
1/4 cup (1/2 stick) butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 pound pasteurized prepared cheese, cut into cubes (like Velveeta)
1 (16-ounce) package frozen green beans, thawed
2 (15-ounce) cans whole potatoes, drained and quartered
4 cups diced cooked ham
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper



What To Do:
  1. Preheat oven to 375 degrees F. Coat a 9 X 13 inch baking dish with cooking spray.  
  2. In a soup pot over medium heat, melt butter; stir in flour until smooth. Add milk and cheese, and stir until thickened. Remove from heat and stir in remaining ingredients; pour into casserole dish.  
  3. Bake 50 to 55 minutes, or until hot and bubbly.

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Shepherd's Pie Soup
Shepherd's Pie Soup

Shepherd's Pie Soup - Tuesday, February 24, 2015

Serves: 4 servings

We took the taste of an English favorite and added a healthy dose of comfort to create Shepherd's Pie Soup. Mmm! Soup's on, and it's not just a plain old soup!

What You'll Need:
1 pound ground beef
3 cups water
4 3/4 cups beef broth
1 (16-ounce) package frozen diced potatoes (about 4 cups)
1 (16-ounce) package frozen mixed vegetables
1 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups instant potato flakes




What To Do:
  1. In a soup pot over medium-high heat, cook ground beef 8 to 10 minutes, or until browned and no pink remains; drain.  
  2. Add remaining ingredients except potato flakes and bring to a boil. Reduce heat to medium-low and cook 15 minutes. Stir in potato flakes and cook 5 to 7 minutes, or until thickened. Serve immediately.

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Pull-Apart Coffee Cake
Pull-Apart Coffee Cake

Pull-Apart Coffee Cake - Monday, February 23, 2015

Serves: 8 servings

An old-fashioned pull-apart coffee cake without the old-fashioned work? Yes, with the convenience of refrigerated biscuit dough, you'll be on your way to tasty raves. You're gonna love our Pull-Apart Coffee Cake!

What You'll Need:
1 (16.3-ounce) package refrigerated buttermilk biscuits (8 biscuits)
2 tablespoons butter, melted
1/2 cup light brown sugar
1/2 cup chocolate chips
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup confectioners' sugar
4 teaspoons milk





What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9-inch round baking pan with cooking spray.
  2. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces and place in a large bowl. Pour melted butter over biscuit pieces and toss to coat.
  3. In a small bowl, combine brown sugar, chocolate chips, walnuts, and cinnamon. Sprinkle mixture over biscuit pieces and toss to coat evenly. Place in prepared pan.
  4. Bake 25 to 30 minutes, or until center is firm. Let cool 10 minutes, then remove to a platter.
  5. In a small bowl, combine confectioners' sugar and milk; drizzle glaze over cake and serve immediately.

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Oscar-Worthy Bubbly Parfaits
Oscar-Worthy Bubbly Parfaits

Oscar-Worthy Bubbly Parfaits - Friday, February 20, 2015

Serves: 8 servings

We're giving the phrase "break out the bubbly" a whole new meaning with our recipe for Oscar-Worthy Bubbly Parfaits. This red carpet-worthy dessert is so easy to make and even more fun to eat. Your guests will definitely be impressed!

What You'll Need:
2 (4-serving-size) packages lemon-flavored gelatin
2 cups boiling water
2 cups champagne
8 strawberries, hulled
What To Do:
  1. In a large bowl, dissolve gelatin in the boiling water. Let cool 10 minutes, then add champagne.  
  2. Chill 40 to 45 minutes, or until slightly thickened.  
  3. Reserve 1 cup of gelatin mixture and spoon remaining gelatin mixture evenly into 8 champagne flutes or parfait glasses. Place 1 strawberry in each glass.  
  4. In a small bowl with an electric mixer on high speed, beat reserved gelatin mixture until fluffy and doubled in volume. Spoon evenly into glasses, cover, and chill at least 2 hours, or until firm.

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Imperial Pork Pot Stickers
Imperial Pork Pot Stickers

Imperial Pork Pot Stickers - Thursday, February 19, 2015

Serves: 8 servings

Set out your favorite dipping sauces and grab a pair of chopsticks 'cause no one is going to want to miss out on these Imperial Pork Pot Stickers. Pot stickers are kind of like Chinese dumplings that are filled with great Asian flavors. You might want to make a few batches!

What You'll Need:
1 pound ground pork
3/4 teaspoon ground ginger
1/2 teaspoon garlic powder
2 scallions, thinly sliced
2 tablespoons plus 4 teaspoons soy sauce, divided
1 tablespoon sesame oil
1 (12-ounce) package wonton wrappers
1 egg, lightly beaten
1/4 cup vegetable oil, divided
1 cup water, divided



What To Do:
  1. In a large bowl, combine pork, ginger, garlic powder, scallions, 2 tablespoons soy sauce, and the sesame oil; mix well.
  2. Place 8 wonton wrappers on a flat surface, then place a teaspoonful of pork mixture in center of each. Brush egg around edges of wonton, then fold one edge of wonton over filling, forming a triangle shape. Press edges together to seal, and place on baking sheet. Repeat process with remaining wonton wrappers and filling.
  3. In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil until hot. Cook pot stickers in batches 3 to 4 minutes per side, or until golden brown, adding oil as needed. Add 1/4 cup water and 1 teaspoon of the soy sauce to skillet; cover and steam 3 to 4 minutes, or until water evaporates. Repeat with remaining pot stickers, or place remaining pot stickers in an airtight container and freeze until ready to cook.

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Old Fashioned Coleslaw
Old Fashioned Coleslaw

Old Fashioned Coleslaw - Wednesday, February 18, 2015

Serves: 4 servings

Remember when making homemade coleslaw meant getting out the hand grater? Well, today's convenient packaged coleslaw mixes let us say good-bye to scraped knuckles yet turn out Old Fashioned Coleslaw in a snap.

What You'll Need:
1/2 cup mayonnaise
2 tablespoons milk
2 tablespoons sugar
1 tablespoon yellow mustard
2 teaspoons white vinegar
1/2 teaspoon celery seed (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (16-ounce) package shredded coleslaw mix (see Note)
1 green bell pepper, diced
What To Do:
  1. In a large bowl, combine mayonnaise, milk, sugar, mustard, vinegar, celery seed, if desired, salt, and pepper; mix well. Add coleslaw mix and green pepper; toss to mix well.  
  2. Serve immediately, or cover and chill until ready to serve.  

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Mardi Gras Popcorn Chicken
Mardi Gras Popcorn Chicken

Mardi Gras Popcorn Chicken - Tuesday, February 17, 2015

Yields: 6 servings

Louisiana really knows how to party during Mardi Gras, so of course we came up with a recipe that's just as festively flavorful to go with the occasion! Our Mardi Gras Popcorn Chicken is coated in a great Cajun seasoning mix that we know will have you celebrating!

What You'll Need:
1 1/4 cups all-purpose flour
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1 1/2 teaspoons salt
1 teaspoon black pepper
2 eggs
1 cup vegetable oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces





What To Do:
  1. In a large resealable plastic bag, combine flour, Cajun seasoning, paprika, salt, and pepper; mix well and set aside.
  2. In a medium bowl, lightly beat eggs.
  3. In a medium saucepan over medium heat, heat oil until hot but not smoking.
  4. Place about 1/4 of the chicken pieces into flour mixture and shake until evenly coated. Place chicken in egg, remove with slotted spoon, and place back into flour mixture, shaking until all chicken pieces are evenly coated.
  5. Place chicken in hot oil and fry 3 to 4 minutes, or until light golden brown, and chicken is no longer pink in center. Remove to a paper towel-lined platter. Repeat with remaining chicken.

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Cherry Pineapple Dump Cake
Cherry Pineapple Dump Cake

Cherry Pineapple Dump Cake - Monday, February 16, 2015

Serves: 12 servings

This amazing dessert is perfectly "presidential," or at least we like to say it is, 'cause we got the inspiration for this recipe from all those stories about George Washington chopping down a cherry tree. This easy dump cake recipe is one we're sure he would have loved.

What You'll Need:
1 (21-ounce) can cherry pie filling
1 (20-ounce) can crushed pineapple, undrained
1 (15-1/4-ounce) box yellow cake mix
1 teaspoon cinnamon
1/2 cup chopped walnuts
1 stick butter, melted







What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Combine pie filling and pineapple with liquid in prepared baking dish; mix well.
  3. In a medium bowl, combine cake mix and cinnamon. Sprinkle dry cake mixture evenly over fruit. Top with walnuts and drizzle with butter.
  4. Bake 45 to 50 minutes, or until golden brown and bubbly. Serve warm or cold.

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