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Peanut Butter Marshmallow Cake
Peanut Butter Marshmallow Cake

Peanut Butter Marshmallow Cake - Tuesday, April 25, 2017

Serves: 20 servings

Two of your favorite flavors come together in this delicious cake recipe. Our Peanut Butter Marshmallow Cake is topped with a fluffy layer of marshmallow creme and a creamy-smooth peanut butter frosting that's oh-so-delectable and simply irresistible!

What You'll Need:
2 tablespoons peanut butter
2 cups granulated sugar
1/2 cup (1 stick) butter, melted
4 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 (7-1/2-ounce) jar marshmallow creme
 
FROSTING
3/4 cup (1-1/2 sticks) butter, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar
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 bowl, combine peanut butter, sugar, butter, eggs, vanilla, flour, and salt; mix well. Spread batter evenly in baking dish.
  3. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. While hot, spread evenly with marshmallow creme. Let cool.
  4. In a medium bowl, mix Frosting ingredients until smooth. Spread evenly over top of cake.

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Quinoa Vegetable Salad
Quinoa Vegetable Salad

Quinoa Veggie Salad - Monday, April 24, 2017

Serves: 6 servings

Experience the flavors of the Mediterranean in a new way with our recipe for Quinoa Veggie Salad. This salad has all of your favorite Mediterranean flavors, like feta, onion, and fresh peppers, but with a surprising new addition...quinoa!

What You'll Need:
2 cups cooked quinoa
1 (10-ounce) package frozen broccoli florets, thawed
1 red bell pepper, cut into 1-inch chunks
1/2 red onion, cut into 1/2-inch chunks
1/4 cup crumbled feta cheese

1 teaspoon oregano

1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup Greek dressing

What To Do:
  1. In a large bowl, combine all ingredients; mix well.
  2. Cover and refrigerate 1 hour, or until ready to serve.

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Country Buttermilk Dressing
Country Buttermilk Dressing

Country Buttermilk Dressing - Friday, April 21, 2017

Makes: 2 servings

If you're planning on serving up a fresh green salad, why not top it off with some fresh homemade salad dressing? Our Country Buttermilk Dressing is made with a variety of fresh herbs and delivers a rich and creamy taste that's much better than any store-bought bottled kind!

What You'll Need:
1 cup mayonnaise
1 cup buttermilk
1 tablespoon minced onion
1 tablespoon chopped fresh parsley
1 tablespoon thinly sliced fresh basil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
What To Do:
  1. In a medium bowl, combine all ingredients, mix well.  
  2. Chill at least 2 hours before serving. Store in refrigerator in an airtight container.  

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Lemon Rosemary Chicken
Lemon Rosemary Chicken

Lemon Rosemary Chicken - Thursday, April 20, 2017

Serves: 4 servings

Lots of colorful veggies, lots of lemon, and lots of lip-smacking flavor gives us a chicken dinner recipe we know you're gonna love. Our Lemon Rosemary Chicken has a light touch but is packed with flavor for a dinner recipe that's absolutely perfect to cook up during spring or summer.

What You'll Need:
1/2 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon chopped fresh rosemary
1 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon black pepper
1 (4- 5-pound) roasting chicken
2 yellow squash, cut into 1-1/2-inch chunks
2 carrots, cut into 1-1/2-inch chunks
2 zucchini, cut into 1-1/2-inch chunks
6 small red potatoes, cut into quarters
What To Do:
  1. Preheat oven to 350 degrees F.  
  2. In a large bowl, combine oil, lemon juice, rosemary, garlic powder, salt, and pepper; mix well.  
  3. Place chicken on a rack in a large roasting pan. Rub half the seasoning mixture evenly over the whole chicken, including the cavity.  
  4. Place vegetables and potatoes in the bowl with the remaining seasoning mixture and toss to coat well. Place vegetables around chicken in roasting pan.  
  5. Bake 1-1/4 to 1-1/2 hours, or until no pink remains in the chicken and the juices run clear, basting chicken and vegetables occasionally. 

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Southern Shrimp and Grits
Southern Shrimp and Grits

Southern Shrimp and Grits - Wednesday, April 19, 2017

Serves: 4 servings

Shrimp and grits has been a breakfast staple in Southern kitchens for a long time, but, over the years, word has spread across the country about how amazing this dish is. Now, folks are enjoying Southern Shrimp and Grits almost everywhere! With lots of creamy, cheesy goodness and flavor-packed shrimp...it's hard to resist!

What You'll Need:
4 slices bacon
4 cups water
1 cup old-fashioned grits
3/4 teaspoon salt
1 cup (8 ounces) shredded sharp Cheddar cheese
1 pound frozen peeled and deveined medium-sized uncooked shrimp, thawed
1 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon hot sauce
2 scallions, sliced
What To Do:
  1. In a large skillet over medium-high heat, cook bacon until crisp; remove bacon and drain on paper towels, reserving drippings in skillet. Crumble bacon.  
  2. Meanwhile, in a medium saucepan over high heat, bring water to a boil; stir in grits and salt, cover, and cook 15 minutes, or until thickened. Reduce heat to low, add cheese, and stir until melted.  
  3. Heat drippings in skillet over medium-high heat. Add shrimp and garlic to skillet. Saute 3 minutes, or just until shrimp turn pink. Stir in lemon juice, hot sauce, and scallions and heat 1 minute.  
  4. Spoon grits into a bowl, top with shrimp mixture, and sprinkle with bacon.

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Strawberry Betty
Strawberry Betty

Strawberry Betty - Tuesday, April 18, 2017

Serves: 6 servings

Wanna know the key to making the best dessert Betty around? Think fresh. From a burst of fresh strawberries to some freshly cubed bread, our Strawberry Betty is a can't-miss warm fruit dessert.

What You'll Need:
1 quart fresh strawberries, washed, hulled, and sliced
1/3 cup sugar
1 tablespoon cornstarch
1/2 loaf French bread, cut into 1/2-inch cubes (about 4 cups)
1/2 cup (1 stick) butter, melted

What To Do:
  1. Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.  
  2. In a large bowl, combine strawberries, sugar, and cornstarch; toss to coat. Add bread cubes and butter; mix well. Spoon into baking dish.  
  3. Bake 35 to 40 minutes, or until bubbly and bread is golden. Serve warm.

 

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Perfect Egg Salad
Perfect Egg Salad

Perfect Egg Salad - Monday, April 17, 2017

Serves: 4 servings

This is the perfect egg salad to eat as-is, to top a green salad, or to make into a sandwich. The celery and onion give it a welcome crunch, while the mustard adds just the right kick. Our Perfect Egg Salad is an "eggs-eptionally" good!

What You'll Need:
6 hard-boiled eggs, peeled
1/2 cup chopped celery
1/4 cup chopped onion (optional)
2 teaspoons prepared yellow mustard
1/4 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
What To Do:
  1. In a medium bowl, chop or mash eggs to desired consistency with a fork.  
  2. Mix in remaining ingredients and stir until well combined. Serve immediately or refrigerate until ready to serve.  

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Sweet and Sour Glazed Carrots
Sweet and Sour Glazed Carrots

Sweet and Sour Glazed Carrots - Friday, April 14, 2017

Serves: 6 servings

Still looking for that last-minute side dish to serve with dinner? Try these Sweet and Sour Glazed Carrots! You'll find that these tender, buttered carrots are some of the best you've ever had!

What You'll Need:
1 pound fresh babycut carrots
1/4 cup sugar
2 tablespoons white vinegar
1/4 cup (1/2 stick) butter
2 tablespoons water
1 teaspoon cornstarch
1/4 cup dried cranberries (craisins)
What To Do:
  1. In a medium saucepan over high heat, place carrots in enough water to cover. Bring to a boil and cook 8 to 10 minutes, or until fork tender; drain and set aside.  
  2. In the same saucepan over medium heat, bring sugar, vinegar, and butter to a boil.  
  3. In a small bowl, combine water and cornstarch, stirring until cornstarch is dissolved. Add cornstarch mixture to vinegar mixture, stirring until thickened. Add carrots and cranberries to mixture and heat 5 minutes, or until heated through.

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Hoppy Easter Bunny Cake
Hoppy Easter Bunny Cake

Hoppy Easter Bunny Cake - Thursday, April 13, 2017

Serves: 11 servings

This beautifully decorated Easter cake is sure to have everyone hoppin' around with joy. Our Hoppy Easter Bunny Cake is from "The Ultimate Cake Mix & More Cookbook," which means it's made with one of our favorite shorcuts - cake mix! Don't be surprised if you have a hard time convincing folks that you didn't buy this from a bakery!

What You'll Need:
1 (15-1/4-ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 1/2 teaspoons vanilla extract
3 to 4 drops neon blue food color
1 (16-ounce) can vanilla frosting
1 cup flaked coconut
2 to 3 drops green food color
22 marshmallow bunnies, assorted colors
About 50 jelly beans
What To Do:
  1. Preheat oven to 350 degrees F. Coat the bottoms of 2 (8-inch) round cake pans with cooking spray.
  2. In a large bowl with an electric mixer, beat cake mix, water, oil, eggs, and vanilla until thoroughly combined. Place 1/2 cup batter in a small bowl; stir in blue food color until evenly blended, then set aside. Pour remaining batter evenly into cake pans. Place spoonfuls of blue batter randomly over batter in cake plans and swirl with a butter knife.
  3. Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then remove to wire racks to cool completely.
  4. Place 1 cake layer on a serving platter and frost top. Place second layer over first and frost top and sides of cake.
  5. In a small bowl, combine coconut and green food color; mix until thoroughly blended. Sprinkle evenly over top of cake. Place marshmallow bunnies around sides of cake, alternating colors and pressing them gently to secure. Decorate top edge with jelly beans, as shown.

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Pineapple Drop Biscuits
Pineapple Drop Biscuits

Pineapple Drop Biscuits - Wednesday, April 12, 2017

Serves: 8 servings

These Pineapple Drop Biscuits will be the talk of the table! They're made using fresh pineapple (and a touch of cinnamon!), which makes them taste extra-delicious. Oh, and did we mention there's a mouthwatering, brown sugar glaze that goes on top? They really won't be able to resist these!

What You'll Need:
2 cups biscuit baking mix
1/4 teaspoon ground cinnamon
2/3 cup milk
5 tablespoons butter, melted and divided
1/2 cup chopped fresh pineapple
3 tablespoons light brown sugar
What To Do:
  1. Preheat oven to 425 degrees F.
  2. In a large bowl, combine baking mix and cinnamon; mix well. Add milk and 3 tablespoons butter; mix until thoroughly combined. Stir in pineapple. Drop dough by rounded spoonfuls 2 inches apart on baking sheet.
  3. Bake 12 to 14 minutes, or until golden.
  4. In a small bowl, combine remaining 2 tablespoons butter and the brown sugar; brush over warm biscuits and serve.

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