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Lighthouse Tortellini Salad
Lighthouse Tortellini Salad

Lighthouse Tortellini Salad - Wednesday, August 24, 2016

Serves: 4 servings

Here's a pasta dish that doesn't need a beacon to attract attention. Our Lighthouse Tortellini Salad is fresh, easy, and perfect for warm weather picnics by the sea (or lake!). We just love how all the ingredients come together to make it taste so creamy and flavorful.

What You'll Need:
2 (9-ounce) packages cheese tortellini
1 (8-ounce) package imitation crabmeat, flaked
1/4 cup chopped roasted peppers, drained on paper towels
3/4 cup peppercorn ranch dressing
1/2 cup sour cream
1/4 teaspoon salt
2 tablespoons Parmesan cheese
What To Do:
  1. Cook tortellini according to package directions; drain, rinse, and drain again; set aside to cool.  
  2. In a large bowl, combine remaining ingredients; add tortellini and mix well. Cover and chill at least 2 hours before serving.  

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Key Lime Pie in a Jar
Key Lime Pie in a Jar

Key Lime Pie in a Jar - Tuesday, August 23, 2016

Makes: 4 servings

Who says pie has to be served on a plate? Try this whimsical way and get ready for all sorts of praise! Our Key Lime Pie in a Jar is citrusy, creamy, and downright delicious You might want to make a bunch of 'em 'cause they're super portable, practical, and perfect for setting out at parties.

What You'll Need:
1 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons butter, melted
4 (8-ounce) wide mouth mason jars
4 ounces cream cheese, softened
1/2 cup condensed milk
3 tablespoons key lime juice
1 1/4 cups frozen whipped topping, thawed, divided
3 drops green food color
4 lime slices for garnish
What To Do:
  1. In a small bowl, combine graham cracker crumbs, sugar, and butter; mix well. Evenly divide crumb mixture between jars; lightly pack down.
  2. In a medium bowl, combine cream cheese, condensed milk, and lime juice; beat with an electric mixer one minute. Stir in 1 cup whipped topping and the food color until thoroughly mixed. Evenly spoon the mixture into each jar.
  3. Screw on lids and refrigerate at least 1 hour, or until ready to serve. Remove lids, dollop with remaining whipped topping, and garnish each with a lime slice.

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Sizzlin' Margarita Steak
Sizzlin' Margarita Steak

Sizzlin' Margarita Steak - Monday, August 22, 2016

Serves: 4 servings

Who would've thought that you could make such a great dinner with the help of a drink mix? We had our doubts, too - that is, until we made this Sizzlin' Margarita Steak! Now, we've got another reason to fiesta!

What You'll Need:
1 (12-ounce) can frozen margarita mix, slightly thawed
4 boneless beef strip steaks, cut 3/4-inch thick
Coarse black pepper for sprinkling
1 teaspoon coarse (kosher) salt
What To Do:

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King Ranch Casserole
King Ranch Casserole

King Ranch Casserole - Friday, August 19, 2016

Serves: 6 servings

This stick-to-your-ribs Tex-Mex casserole gets its name from the biggest ranch in Texas (and the world!) -- King Ranch! Our recipe for King Ranch Casserole is big on taste and sure to satisfy your gang's big appetites. With chicken, cheese, tomatoes, and more, there's no way you could pass on this Texas favorite!

What You'll Need:
1 tablespoon vegetable oil
1 large green bell pepper, diced
1 cup chopped onion
2 cloves garlic, minced
1 (10-3/4-ounce) can cream of chicken soup
1 (14-1/2-ounce) can diced tomatoes with green chilies
1 to 2 tablespoons chili powder
12 corn tortillas, cut into 1/2-inch strips
4 cups diced cooked chicken
2 cups shredded sharp cheddar cheese
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 heat, heat oil. Saute bell pepper, onion, and garlic 4 to 5 minutes, or until tender. Stir in soup, diced tomatoes, and chili powder. Cook just until warmed.  
  3. Line bottom of prepared baking dish with half the tortilla strips. Sprinkle half the chicken over tortilla strips, top with half the sauce, and half the cheese. Repeat layers.  
  4. Bake 30 to 35 minutes, or until bubbly and hot.

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Best Cookie Ever
Best Cookie Ever

Best Cookie Ever - Thursday, August 18, 2016

Yields: 4 servings

We don't mean to brag, but these chocolate chip cookies are so mouthwatering that we had to give 'em the title of "Best Cookie Ever." We bet you can't eat just one!

What You'll Need:
1/2 pound (2 sticks) butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups quick cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 (12-ounce) package chocolate chips
1 (7-ounce) chocolate bar, grated
1 1/2 cups chopped walnuts
What To Do:
  1. Preheat oven to 375 degrees F. Coat baking sheets with cooking spray.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar. Mix in eggs and vanilla extract. Mix in flour, oats, baking soda, baking powder, and salt. Add remaining ingredients and mix together.
  3. Roll dough into 1-1/2-inch balls and place about 2 inches apart on baking sheets.
  4. Bake 8 to 10 minutes, or until golden around edges.

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Summer Stuffed Tomatoes
Summer Stuffed Tomatoes

Summer Stuffed Tomatoes - Wednesday, August 17, 2016

Serves: 4 servings

In the summer, when ruby-red tomatoes are fresh and easily available, we love to make healthy and delicious meals like our Summer Stuffed Tomatoes. Stuffed with mild, white fish and a yummy combination of veggies and seasonings, these stuffed tomatoes are perfect for both a potluck picnic and a light summer supper.

What You'll Need:
2 pounds U.S. farm-raised catfish, cooked and flaked
1/2 cup thinly sliced celery
1/4 cup sliced scallion
2 tablespoons sweet pickle relish
1/3 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tomatoes, core removed
Paprika for sprinkling
What To Do:
  1. In a large bowl, combine fish, celery, scallion, pickle relish, mayonnaise, lemon juice, salt, and pepper; gently mix until thoroughly combined.
  2. Cut each tomato into 6 wedges, being careful not to cut through tomato completely. Spoon fish mixture evenly into center of each tomato, sprinkle with paprika, and serve.

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Chinese Cabbage 'n' Chicken Salad
Chinese Cabbage 'n' Chicken Salad

Chinese Cabbage 'n' Chicken Salad - Tuesday, August 16, 2016

Serves: 6 servings

Believe it or not, this Chinese Cabbage 'n' Chicken Salad is a favorite in the Mr. Food Test Kitchen. It's requested at least once a month and devoured within the lunch hour. Most of us agree that it's the homemade Asian-style dressing that really makes this recipe amazing, but we'll leave it up to you to be the judge!

What You'll Need:
4 tablespoons sesame oil, divided
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1/3 cup sesame seeds
4 cloves garlic, minced
1/4 cup soy sauce
1/4 cup white vinegar
1/2 cup sugar
1/2 cup vegetable oil
1 medium head Napa or Chinese cabbage, shredded
1/2 pound snow peas, trimmed
1 carrot, peeled and shredded
What To Do:
  1. In a large skillet over medium heat, heat 2 tablespoons sesame oil; sauté chicken 5 to 7 minutes, or until no longer pink in center. Remove chicken to a plate.  
  2. Heat remaining sesame oil, and saute sesame seeds and garlic 3 to 5 minutes, or until seeds are golden brown. Add soy sauce, vinegar, sugar, and vegetable oil; cook 1 minute. Stir in chicken and heat 3 minutes.  
  3. In a large bowl, combine cabbage, snow peas, and carrot. Add dressing with chicken and toss until cabbage is evenly coated. Serve immediately.

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Havana Pork
Havana Pork

Havana Pork - Monday, August 15, 2016

Serves: 5 servings

The city of Havana is no stranger to all the flavors and spices that the Caribbean has to offer, and this pork recipe is no different. Our Havana Pork is marinated in aromatic and delicious "mojo" (a blend of veggies, fruit, and herbs) to give it an authentic taste that's "muy rico!" or "very delicious!"

What You'll Need:
2 1/2 pounds boneless pork butt or shoulder, cut into 1-inch chunks
1 1/2 cups mojo marinade
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1 tablespoon chopped fresh cilantro
Fresh lime juice for drizzling
What To Do:
  1. In a large bowl, place pork chunks; cover with mojo marinade and toss until evenly coated. Cover and refrigerate at least 6 hours.
  2. Drain marinade and sprinkle pork with salt and pepper.
  3. In a large skillet over high heat, heat oil until hot. Add pork and cook 8 to 10 minutes, or until medium or desired doneness, and outside is crispy. Top with cilantro, drizzle with lime juice, and serve.

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Easy Funnel Cakes
Easy Funnel Cakes

Easy Funnel Cakes - Friday, August 12, 2016

Serves: 9 servings

Remember those delectable fried funnel cakes you used to get at the fair? Well, now you can make these Pennsylvania Dutch treats at home with our recipe for Easy Funnel Cakes.

What You'll Need:
2 2/3 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 cups milk
1/2 teaspoon vanilla extract
Oil for frying
Confectioners' sugar for sprinkling
What To Do:
  1. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt; mix well.  
  2. In a medium bowl, beat eggs, milk, and vanilla until well blended. Add to flour mixture and beat until smooth.  
  3. In a medium saucepan over medium-high heat, heat 1-inch of oil until hot.   
  4. Holding a finger over bottom of a funnel with a 5/8-inch opening, pour 1/2 cup of batter into funnel. Drizzle batter into hot oil, swirling it in circles from center outward. Fry until golden, turning once. Drain on paper towels and sprinkle with confectioners' sugar. Repeat until all batter is used. Serve warm.  

 

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Fried Cheese Curds
Fried Cheese Curds

Fried Cheese Curds - Thursday, August 11, 2016

Serves: 8 servings

Go to any state fair in the Midwest and you're likely to see lots of folks enjoying Fried Cheese Curds. We don't blame 'em! Deep fried cheese curds are irresistibly good, with a crispy coating and a mouthwatering molten center. They're basically golden nuggets of goodness!

What You'll Need:
1 cup buttermilk
1 cup beer
2 pounds cheese curds
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups vegetable oil
What To Do:
  1. In a large bowl, combine buttermilk and beer. Add cheese curds and mix until evenly coated; set aside.
  2. In a shallow dish, combine flour, baking powder, salt, and pepper; mix well.
  3. In a soup pot over medium heat, heat oil until hot.
  4. Remove curds from buttermilk mixture using a slotted spoon, making sure to drain curds well. Place 1/4 of the curds in flour mixture and toss until evenly coated. Place curds in oil making sure not to crowd, and fry 3 to 5 minutes, or until light golden. Drain on paper towels. Repeat with remaining curds; serve immediately.

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