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Country Lemon Coffee Cake
Country Lemon Coffee Cake

Country Lemon Coffee Cake - Friday, March 27, 2015

Serves: 12 servings

This overnight coffee cake recipe is brimming with country-fresh lemon flavor. Just wait'll you taste our Country Lemon Coffee Cake!

What You'll Need:
2 cups all-purpose flour, plus extra for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 cup packed brown sugar, divided
2 teaspoons ground cinnamon, divided
3/4 cup (1-1/2 sticks) butter, melted
1 cup milk
1 1/2 teaspoons lemon extract
Zest of 1 lemon
2 large eggs
1/2 cup chopped pecans


What To Do:
  1. Coat a 9- x 13-inch baking dish with cooking spray, then sprinkle with flour.  
  2. In a large bowl, combine the 2 cups flour, baking powder, baking soda, salt, granulated sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, the butter, milk, lemon extract, lemon zest, and eggs; beat until well combined. Pour into prepared baking dish.  
  3. Cover and chill at least 8 hours, or overnight.  
  4. Preheat oven to 350 degrees F.  
  5. In a small bowl, combine remaining brown sugar, remaining cinnamon, and the pecans. Sprinkle over chilled batter.  
  6. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cut, and serve warm.

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Bistro Pork Tenderloin
Bistro Pork Tenderloin

Bistro Pork Tenderloin - Thursday, March 26, 2015

Serves: 4 servings

Love pork tenderloin, but don't have enough time to marinate and bake? Our Bistro Pork Tenderloin gives all the flavor of an overnight marinade in just 25 minutes. With this recipe, it's never too late to choose pork loin for dinner!

What You'll Need:
1 pork tenderloin (about 1 - 1.5 pounds total)
2 tablespoons water
1 teaspoon browning and seasoning sauce
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon rubbed sage
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper




What To Do:
  1. Preheat oven to 350 degrees F. Place pork in a 9- x 13-inch baking dish.
  2. In a small bowl, combine the water and browning and seasoning sauce; mix well then pour evenly over pork, turning to coat on all sides.
  3. In another small bowl, combine remaining ingredients; mix well then rub evenly over pork.
  4. Bake 25 to 30 minutes, or to desired doneness. Slice and serve with the pan drippings.

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Bacon and Egg Macaroni Salad
Bacon and Egg Macaroni Salad

Bacon and Egg Macaroni Salad - Wednesday, March 25, 2015

Serves: 10 servings

We have given popular macaroni salad a homemade makeover by adding the smoky flavor of bacon and the heartiness of chopped eggs. Team our Bacon and Egg Macaroni Salad with any of your picnic or cookout favorites and get ready for raves.

What You'll Need:
1 pound elbow macaroni
8 hard-boiled eggs, chopped
1/2 pound bacon, cooked and crumbled
1 cup chopped celery
1/2 cup finely chopped red onion
2 cups mayonnaise
1 teaspoon salt
3/4 teaspoon black pepper





What To Do:
  1. In a large pot of boiling water, cook macaroni over high heat 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.  
  2. Place macaroni in a large bowl, add remaining ingredients, and mix well. Cover and refrigerate at least 1 hour before serving.

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Cauliflower Flatbread
Cauliflower Flatbread

Cauliflower Flatbread - Tuesday, March 24, 2015

Serves: 4 servings

Did you know you could turn a head of cauliflower into a tasty flatbread? There's no magic needed to make our recipe for Cauliflower Flatbread. This diabetic-friendly flatbread is unbelievably good. We think it's the cheese and pesto sauce that really makes this recipe extra delicious!

What You'll Need:
1 large cauliflower, cut into chunks
2 cups (8-ounce) fat-free, shredded, mozzarella cheese, divided
2 eggs, lightly beaten
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper
1 1/2 tablespoons pesto sauce




What To Do:
  1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Place cauliflower in a microwaveable bowl, cover, and microwave 5 minutes, or until soft; let cool slightly.
  3. Place cauliflower in a food processor or blender and process until it reaches the consistency of mashed potatoes.
  4. In a bowl, combine cauliflower, 1 cup cheese, the eggs, garlic, onion powder, Italian seasoning, salt, and pepper until well mixed. Spread mixture in a 1/2-inch-thick layer on baking sheet. Top with remaining cheese and drizzle with pesto sauce.
  5. Bake 20 to 25 minutes, or until golden. Cut into 4 pieces and serve immediately.

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No Roll Pie Crust
No Roll Pie Crust

No Roll Pie Crust - Monday, March 23, 2015

Makes: 1 servings

No rolling pin is required for our easy-as-pie No-Roll Pie Crust. Imagine making your own homemade pie crust without any special baking skills.

What You'll Need:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk








What To Do:
  1. In a 9-inch pie plate, combine flour, sugar, and salt.  
  2. In a 1-cup measuring cup, whisk together oil and milk and pour over flour mixture.  
  3. Using a fork, mix until dough forms. Press dough evenly over bottom and up sides of pie plate; flute edges.

 

 

 

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Dilly Pea Salad
Dilly Pea Salad

Dilly Pea Salad - Friday, March 20, 2015

Serves: 6 servings

We've heard it said that peas and radishes are two of your favorite Spring veggies. Well, we've found a way to combine the two to make this totally easy, two-step recipe for Dilly Pea Salad. It's the perfect pea salad recipe for a potluck or get-together so don't dilly-dally, and give it a try!

What You'll Need:
2 (10-ounce) packages frozen green peas, thawed and drained
1 cup sour cream
1 tablespoon lemon juice
1 cup sliced radishes
1/4 cup finely chopped red onion
2 teaspoons sugar
2 teaspoons chopped fresh dill
1/2 teaspoon salt

1/4 teaspoon black pepper
What To Do:
  1. In a large bowl, combine all ingredients; toss gently.  
  2. Cover and chill at least 1 hour before serving.  

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Elvis' Banana Fritters
Elvis' Banana Fritters

Elvis' Banana Fritters - Thursday, March 19, 2015

Yields: 20 servings

It's no secret that Elvis loved the combination of banana and peanut butter. To celebrate the life and legacy of The King of Rock and Roll we fried up some banana fritters and drizzled them with a warm peanut butter and chocolate sauce. One bite of Elvis' Banana Fritters is all you need to feel "all shook up"!

What You'll Need:
2 cups vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
2 egg yolks
1/3 cup milk
1/2 teaspoon vanilla extract
3 tablespoons peanut butter
2 ripe bananas, finely chopped
Confectioners' sugar for sprinkling

What To Do:
  1. In a medium saucepan over medium heat, heat oil to 375 degrees F.
  2. Meanwhile, in a large bowl, combine flour, cornstarch, granulated sugar, baking powder, and salt. Add egg yolks, milk, vanilla, and peanut butter, stir until smooth; mixture will be stiff. Stir in bananas.
  3. Gently drop banana mixture by heaping tablespoons into hot oil, a few at a time. Cook 3 to 4 minutes, or until golden brown and cooked in center, turning over during cooking. With a slotted spoon, remove fritters to a paper towel-lined platter. Repeat with remaining batter.
  4. Let cool 5 minutes, then sprinkle with confectioners' sugar and serve warm.

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Everyday Chicken Casserole
Everyday Chicken Casserole

Everyday Chicken Casserole - Wednesday, March 18, 2015

Serves: 6 servings

We all have those nights when making dinner seems impossible. After a long day, you may not want to spend a lot of time in the kitchen. That's when our Everyday Chicken Casserole comes in! This all-in-one, chicken casserole recipe can be made the night before and cooked right before everyone gets home.

What You'll Need:
1 (10-3/4-ounce) can cream of chicken soup, undiluted
1/2 cup mayonnaise
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups cooked rice
1/2 cup chopped celery
1 cup frozen peas, thawed
1 1/2 cups diced cooked rotisserie chicken
1 cup coarsely crumbled potato chips




What To Do:
  1. Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray.  
  2. In a large bowl, combine soup, mayonnaise, onion powder, salt, and pepper; mix well. Add rice, celery, peas, and chicken; mix until well combined. Spoon mixture into casserole dish and top with potato chips.  
  3. Bake 35 to 40 minutes, or until heat through and golden brown.

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Lucky Cabbage and Noodles
Lucky Cabbage and Noodles

Lucky Cabbage and Noodles - Tuesday, March 17, 2015

Serves: 6 servings

Need a last-minute dish to serve tonight? Well, it must be your lucky day 'cause our recipe for Lucky Cabbage and Noodles is a real crowd-pleaser that comes together faster than you can do an Irish jig! Don't you just love it when luck is on your side?

What You'll Need:
1/4 cup vegetable oil
1 1/2 cups coarsely chopped onion
4 cups thickly shredded cabbage (about 1/2 of a medium head)
8 ounces bowtie noodles, prepared according to package directions
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
What To Do:
  1. In a large skillet over medium-high heat, heat oil; saute onions and cabbage until very soft and light brown.  
  2. Add remaining ingredients and cook 7 to 10 minutes, or until heated through. Serve immediately.  

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Fastest Corned Beef & Cabbage
Fastest Corned Beef & Cabbage

Fastest Corned Beef & Cabbage - Monday, March 16, 2015

Serves: 4 servings

Corned beef and cabbage is a traditional Irish dish with a lot of history behind it, and while we really like eating it on St. Patrick's Day, this one-pot, comfort food is good any day. In fact, our Fastest Corned Beef Cabbage recipe is great for those in-a-hurry weeknight dinners!

What You'll Need:
1 (3-pound) uncooked corned beef with pickling spices and liquid
2 1/2 cups water, divided
1 large head cabbage, quartered
4 large carrots, cut into 3-inch chunks
6 potatoes, peeled and cut in half
1/2 teaspoon salt
1/4 teaspoon black pepper






What To Do:
  1. In a 6-quart or larger pressure cooker, place corned beef with cooking spices and liquid; add 2 cups water.
  2. Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 60 minutes. Perform a quick release. Remove corned beef and place on cutting board; cover to keep warm.
  3. Add remaining water and remaining ingredients to pressure cooker. Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 4 minutes. Perform a natural release.
  4. With a slotted spoon, remove vegetables to a serving platter. Slice corned beef against grain and serve with vegetables.

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