November 30, 2010

Smoky Cheese Ball

8 oz pkg. cream cheese, softened
6 oz. crock smoky cheese spread
1 tsp. Worcestershire sauce
1 tbsp. mayonnaise
1/2 tsp. garlic salt
ground chili powder

   In a mixing bowl, beat together the cream cheese, smoky cheese spread, Worcestershire sauce, mayonnaise and garlic salt until smooth.
   Pour the chili powder generously onto the sheet of plastic wrap. Spoon the cheese mixture onto the sheet of plastic wrap around mound.
   Roll the ball of cheese in the chili powder; covering the outside of the cheese ball completely with the chili powder.
   Place the plastic wrapped cheese ball in a serving bowl, cover and chill for 1 hour. To serve, remove the plastic wrap and place crackers or fresh vegetables along side the chilled cheese ball.

Makes 2 cups.

Cornbread Stuffing with Chorizo & Chiles

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 30 minutes
Serves: 6
Who said stuffing has to be typical?  This delectable recipe is kicked up with flavorful chorizo sausage and mild green's unexpected and really tasty!


4 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
1 1/2 cups Swanson® Chicken Broth (Regular, Natural GoodnessTMor Certified Organic) or water
1 package (8 ounces) Pepperidge Farm® Cornbread Stuffing
1/4 pound chorizo sausage, diced
1/4 cup canned chopped green chiles, drained
2 tablespoons chopped fresh cilantro leaves


Heat the oven to 350°F.
Heat the butter in a 4-quart saucepan over medium-high heat.  Add the onion and celery and cook until the vegetables are tender-crisp. Remove the saucepan from the heat.
Add the broth, stuffing, chorizo, chiles and cilantro to the saucepan and mix lightly.  Spoon the stuffing into a greased 2-quart casserole.  Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.

November 29, 2010

Smoked Salmon Appetizer

1 containercream cheese, room temperature
1 loafcocktail-size rye or pumpernickel bread
1/2 cupred onion, thinly sliced
3 tablespoonscapers
1hardboiled egg, minced
lemon slices
fresh dill sprigs
Layout 8 ounces of smoked salmon on a plate or tray. Thinly slice a lemon and arrange on the platter around the salmon. Finely dice a red onion and plate.

Halve the hardboiled eggs and remove the yolks. Run the whites through a coarse strainer over the platter and repeat with the yolks.

Plate the capers, cream cheese, cocktail-size rye and pumpernickel bread. Garnish with some herbs like parsley and dill.


1 chocolate cake (13x9") baked or bought
2 (12 oz.) Cool Whip
4 pkgs. Jell-O chocolate mousse or any flavor pudding, prepared according to directions
4 bananas, sliced
1 pt. strawberries, hulled & sliced
1 lg. can sliced peaches, drained
1 (12 oz.) pkg. chocolate chips 

Any other fruit may be added or substituted such as pineapple, pears, cherries, fruit cocktail or even cherry pie filling for a black forest cake effect.For all chocolate effect, use chocolate mousse or pudding, omit fruit and fudge topping may be added between layers or on top.
Use a very large bowl. Crumble half of cake into bowl, top with half the chocolate mousse, half the chocolate chips, half the fruit and then half the Cool Whip.
Repeat with second half of each ingredient.
Top with a few berries, reserve 1/2 cup cake crumbs or chocolate chips/shaved chocolate for garnish.
Refrigerate about 2 hours prior to serving; even better done the day before.

Stuffed Pork Roast with Herb Seasoned Artichoke & Mushroom Stuffing

From: Campbell's Kitchen
Prep: 35 minutes
Bake: 45 minutes
Stand: 10 minutes
Serves: 12
This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it's one of our favorites is that it's so easy and reliable - you'll get great results every time


1/2 cup butter (1 stick)
2 tablespoons olive oil
6 medium green onions, chopped (about 3/4 cup)
1 tablespoon minced garlic
3 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM orCertified Organic)
2 cans (14 ounces each) artichoke hearts, drained and chopped
3 cans (8 ounces each) mushrooms, pieces and stems, drained
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
1 center-cut boneless pork loin roast, butterflied (5 to 7 pounds)
Garlic powder


Heat the oven to 400°F.  Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
Remove the skillet from the heat.  Add the stuffing and mix lightly.
Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes.  Remove the twine before slicing.  

Recipe Tips:

Ingredient Note: You can have the butcher butterfly the roast for you or do it yourself.  To do it yourself, hold your knife horizontally and make a lengthwise cut about 1 1/2-inches deep along the side of the roast (do not cut all the way through). Open the roast like a book. Pound the pork with a meat mallet to achieve an even thickness.

November 28, 2010

Seafood Quiche

Prep. Time: 15 minutes, Bake Time: 40 minutes + standing, Makes: 6 to 8 servings.

1 pkg. (8oz) Philadelphia Cream Cheese, softened
1 can (6oz) crabmeat, drained, flaked
4 eggs
1/2 cup. sliced green onions
1/2 cup. milk
1/2 tsp. dill weed
1/2 tsp. lemon and pepper seasoning salt
1 (9-inch) baked pastry shell

   Mix all ingredients except pastry shell with electric mixer on medium speed until well blended.
   Pour into pastry shell.
   Bake at 350F. for 40 minutes or until knife inserted in center comes out clean.
   Let stand 10 minutes before serving.

Lobster and Crab - Stuffed Mushrooms

1 lb. fresh button mushrooms, cleaned and stems removed
1 cup. dry seasoned bread crumbs
2/3 cup. butter, melted
1/4 cup. fresh parsley, chopped
1 cup. mozzarella cheese, shredded
1/2 cup. cooked crabmeat, shredded
1 lb. cooked lobster meat, chopped
3 tbsp. garlic, minced

   Preheat oven to 375F. Arrange the mushroom cap in a single layer on a cookie sheet. In a medium bowl, mix together the bread crumbs, butter, parsley, mozzarella, crabmeat, lobster and the garlic.
   Spoon the seafood mixture into the mushroom caps and bake for 10 to 12 minutes until lightly browned.
Serve Hot.
Makes: 6 to 8 servings.

Broiled Halibut with Dijon Cream

4 fresh or frozen halibut steaks, cut 1 inch thick (1 to 1-1/2 lbs.)
1 tsp. Greek style or Mediterranean seasoning blend
1/4 tsp. coarsely ground black pepper
1/4 cup. sour cream
1/4 cup. creamy Dijon style mustard blend
1 Tbsp. milk
1/2 tsp. dried oregano, crushed

   Preheat broiler. Thaw fish, if frozen. Rinse fish;pat dry with paper towels. Grease the unheated rack of a broiler pan; place fish on rack. Sprinkle fish with Greek style seasoning and pepper.
   Broil fish 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling. Invert fish onto serving platter.
   Meanwhile, for sauce, in a small bowl combine sour cream, mustard blend, milk, and oregano. Serve sauce over fish.

Prep: 15 minutes, Makes: 4 servings

Corn Bread Confetti Salad

Prep: 15 mins.- Bake: 15 mins + cooling, - Makes: 20-22 servings

1 pkg,(8-1/2 oz) corn bread - muffin mix
2 cans(15-1/2 oz. ea) whole kernel corn, drained
2 cans(15 oz. ea) pinto beans, rinsed and drained
1 can(15 oz) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium sweet red pepper, chopped
1 medium sweet green pepper, chopped
1/2 cup. chopped green onions
10 bacon strips, cooked and crumbled
2 cups(8 oz) shredded cheddar cheese

1 cup(8oz) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

    Prepare the corn bread according to package directions. Cool completely; crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled corn bread.
   In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss.

November 27, 2010

Crispy Fried Chicken

This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin

12 ServingsPrep: 40 min. Bake: 25 min.
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup cornstarch
  • 3 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 2 eggs
  • 1/4 cup water
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
  • Oil for deep-fat frying
  • In a large resealable plastic bag, combine the flour, cornmeal,
  • cornstarch, salt, paprika, oregano, sage and pepper. In a shallow
  • bowl, beat eggs and water. Dip chicken in egg mixture; place in the
  • bag, a few pieces at a time, and shake to coat.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry chicken, a
  • few pieces at a time, for 3-5 minutes on each side or until golden
  • and crispy.
  • Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake,
  • uncovered, at 350° for 25-30 minutes or until chicken is tender
  • and juices run clear. Yield: 12 servings.  

Tomato Soup Spice Cake

From: Campbell's Kitchen
Prep: 20 minutes
Bake: 40 minutes
Cool: 20 minutes
Serves: 12
Bet you can guess the secret ingredient in this extra moist and rich spice cake - it's perfect with your favorite cream cheese frosting for the sweetest of endings!


2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/2 cup vegetable shortening
2 eggs
1/4 cup water
Cream Cheese Frosting


Heat the oven to 350°F.  Grease a 13x9-inch baking pan.
Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl.  Add the soup, shortening, eggs and water.  Beat with an electric mixer on low speed just until blended.   Increase the speed to high and beat for 4 minutes.  Pour the batter into the pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.  Frost with the Cream Cheese Frosting.

Recipe Tips:

Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 2 tablespoons milk and 1 teaspoon vanilla extract in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Slowly beat in 1 package (16 ounces) confectioners' sugar until the frosting is desired consistency.

Barbecued Beef Brisket

Prep: 10 mins. - Cook: 4-5 hrs. - Servings: 8

1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. celery seed
1/4 tsp. pepper
1 fresh beef brisket
   (2-1/2 lbs.) trimmed

1/2 cup. ketchup
1/2 cup. chili sauce
1/4 cup. packed brown sugar
2 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
1-1/2 tsp. Liquid Smoke
1/2 tsp. ground mustard

   In a small bowl, combine the first 6 ingredients; rub over brisket. Place in a 3-qt. slow cooker. In a large bowl, combine the sauce ingredients. Pour half over the brisket; set remaining sauce aside.
   Cover and cook on High for 4-5 hours or until meat is tender.

Jack Cheese Spinach Quiche

2 cups. seasoned croutons, crushed
1/4 cup. butter, melted
10 oz. pkg. frozen chopped spinach, thawed and drained
1 cup. small curd cottage cheese
1/2 cup. Jack cheese, shredded
1/4 cup. Parmesan cheese, grated
1/4 cup, white onion, minced
3 eggs, beaten
2 tbsp. sour cream
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. Parmesan cheese, grated

    Preheat oven to 350F. In a medium bowl, combine the crushed croutons and the butter, mixing well. Press the crumbs firmly into bottom and up the sides of a 9 inch pie plate. Set aside.
    In a medium bowl, combine the spinach, cottage cheese, Jack cheese, Parmesan cheese, onions, eggs, sour cream, garlic, salt and pepper, mixing throughly.
    Spoon the quiche filling over the prepared crust. Bake, uncovered, for 35 minutes, or until set and lightly browned. Remove the quiche from the oven and sprinkle with the 2 tablespoons of Parmesan cheese,
    Let the quiche stand for 5 minutes before slicing and serving. Makes 6 servings  

November 26, 2010


1 ham bone
1 lb. white beans
1 can whole tomatoes, mashed or chopped with juice
1 lg. onion, chopped
1 bell pepper, chopped
1/2 lb. tasso, cubed
1 carrot, grated
3 med. red potatoes, peeled; cubed
5 cans chicken broth
Red, black and white peppers to taste
Tabasco to taste

Place all ingredients in soup kettle.
Bring to boil, lower heat and cover.
 Simmer until beans and potatoes are "cooked to pieces",
about 3 to 4 hours, stirring occasionally.
Remove ham bone. Adjust seasonings.
Be sure to taste for salt before adding any...
there's plenty in the tasso and chicken broth.

Antipasto Pasta Salad

Prep: 20 mins. 4 hrs. for chilling, Serves 20-22

2 pkg.(16 oz)uncooked Penna pasta
1 green pepper, julienned
1 sweet red pepper,julienned
1 yellow pepper, julienned
1 can(15oz) garbanzo beans, rinsed and drained
1 can(15oz) chickpeas, rinsed and drained.
2 bunch green onions, sliced
6 oz. Monterey Jack cheese, julienned
6 oz. part skim mozzarella cheese, julienned
6 oz. brick or provolone cheese, julienned
6 oz. thinly sliced hard salami, julienned
6 oz. thinly sliced pepperoni
2 can.(2-1/4oz) sliced ripe olives,drained
2 Tbsp. minced fresh chives
4 plum tomatoes, sliced and halved

Basil Vinaigrette:
2/3 cup. vegetable oil
1/3 cup. red wine vinegar
3 tbsp. minced fresh basil
1 garlic clove, minced
1/4 tsp. salt

   Cook the pasta according to directions; rinse under cold water and drain, In a large bowl, combine the pasta, vegetables, cheeses, meats, olives, chives and tomatoes.
   In a small bowl, whisk together the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

  • Prep. Time: 20 mins. - Cook. Time: 2 hrs. 40 mins. - Ready in: 3 hrs. - Servings: 4

  • 2 (2 pound) slabs baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 1/4 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red chile pepper

  1. Preheat oven to 300 degree F (150 degrees C).
  2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  4. Preheat an outdoor grill for high heat.
  5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
found on:allrecipes


Printed from COOKS.COM

1 c. macaroni
1 lb. ground beef
3/4 c. chopped onion
1 can Mexican-style chili beans (undrained)
1 can enchilada sauce
2 tsp. chili powder
Salt and pepper
1 c. shredded cheddar cheese
3/4 c. corn chips, crushed

Cook macaroni; drain and set aside. Brown ground beef and onion; drain well. Stir in macaroni, chili beans and next 4 ingredients. Spoon in a greased 2-quart casserole. Bake at 350 degrees for 25 minutes. Sprinkle cheese on top. Sprinkle corn chips. Bake 5 minutes.

Onion Chicken Nuggets

From: Campbell's Kitchen
Prep: 20 minutes
Bake: 15 minutes
Serves: 10
Create a tasty sensation by breading your own nuggets and offer a delicious option for your family and friends. 


1 envelope (about 1 ounce) dry onion soup and recipe mix
2/3 cup dry bread crumbs
1/8 teaspoon ground black pepper
1 egg or 2 egg whites
2 tablespoons water
6 skinless, boneless chicken breast halves or 12 skinless, boneless chicken thighs (about 1 1/2 pounds), cut into 1-inch pieces
2 tablespoons butter, melted (optional)


Heat the oven to 400°F.
Crush the soup mix in the envelope with a rolling pin.  Stir the soup mix, bread crumbs and black pepper on a plate.
Beat the egg and water in a shallow dish with a fork or whisk.  Dip the chicken in the egg mixture.  Coat with the crumb mixture.  Place the chicken onto a baking sheet.  Drizzle with the butter, if desired.
Bake for 15 minutes or until the chicken is cooked through.

Recipe Tips:

Tip: This recipe makes 6 main dish servings.


1 16 oz. pkg dry beans white bean (Great Northern)
4-6 garlic cloves, peeled and minced or pressed
6 cups water or low sodium vegetable broth
1 large onion, chopped
2 large bay leaves
1 1/2 tsp. dried basil or 1 tablespoon fresh, minced
1/4 tsp. dried oregano
1/2 tsp. fresh Rosemary, minced
1/3 tsp. cracked black pepper or coarsely ground
1 cup sun dried tomatoes in oil, finely chopped
1 cup cured black olives in oil, pitted
1 tablespoon extra virgin olive oil

Cooks Note: Broth may be added to water to make six cups if the full amount is not available. Low sodium broth will help avoid toughening of the beans caused by salt.One half cup black olive tapenade or one cup ripe black canned olives may be substituted for the cured olives, but we recommend using cured olives for the fullest flavor.

   Wash beans and pick over, discarding any mismatched or broken beans or debris.
In order to improve the digestibility of the beans, it is best to soak them overnight (add the beans to lukewarm water for a good start). If this is not possible, bring the beans to a boil for 3 minutes, then allow to sit for 1 hour.

   Combine ingredients except for olive and tomatoes in a slow cooker.
Set slow cooker to high setting. This varies with each slow cooker; the mixture should be at a slow simmer (steaming hot with a few bubbles here and there) but not boiling rapidly. Reduce heat if necessary.

   Simmer for 5 or 6 hours, or until beans are tender; this varies according to the age and growing conditions of the beans, and how long they were in storage. Young beans which haven't been stored for more than 1 year will become tender more quickly than beans which have been stored for longer periods.

   Do not add salt until the beans are tender.
When the beans are beginning to soften but are not yet quite done, add the tomatoes, olives, and salt (about 1 teaspoon) and pepper to taste. Stir in 1 tablespoon of extra virgin olive oil. Taste and adjust seasonings, adding a pinch of cayenne or red hot pepper flakes, a pinch of fresh oregano or basil to freshen them up, a dash of onion or garlic powder, etc.

   Variation: This rib-warming slow cooked side dish is transformed to a flavorful, full fledged meal when a ham or pork bone, ham hocks, sopressato or pepperoni stick or a few thick chunks of pancetta or prosciutto (fatty ends) are tossed into the pot. If a Parmesan cheese rind is available, this can be added for a different flavor component.
Submitted by: CM

November 25, 2010

Shrimp Egg Casserole

Make ahead for your luncheon - even the day before, then bake while you set the table and welcome your guests.

1 1/2 - 2 C. cooked shrimp
1/4 C. crumbs
2 Tbsp. margarine or butter

2 tsp. minced onion
1/3 C. margarine
1/3 C. flour
1/2 tsp. pepper
2 1/2 C. milk
2 Tbsp. sherry
3/4 C. shredded sharp cheese

    To make sauce, slightly cook but do not brown onions in margarine. Blend in flour, salt and pepper. Stir in milk and sherry. Cook until thickened then add cheese. Add shrimp and distribute through sauce.

Devil Eggs:

6 boiled eggs, halved
1/4 C. Miracle Whip
1 tsp. lemon juice
1 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. pepper

    Remove yolks from eggs and mix with other ingredients. Adjust seasoning to taste, but filling should be fairly highly seasoned. Stuff egg whites with filling and place in 7 1/2 x 12 inch. baking dish. Distribute sauce over eggs then top with buttered crumbs. Bake at 350F for about 30 minutes. Serves 6.

Buffalo Shrimp

  • Prep. Time: 15 mins. - Cook Time: 20 mins. - Ready in: 45 mins. Serves: 4

  • 2 cups all-purpose flour
  • 2 tablespoons Creole-style seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined with tails attached
  • 4 cups oil for frying
  • 4 cloves garlic, minced
  • 2 1/2 tablespoons butter
  • 6 ounces hot pepper sauce
  • 1 teaspoon ground cayenne pepper

  1. In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
  2. Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
  3. Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
  4. In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
  5. Remove shrimp from refrigerator and shake a second time in flour mixture.
  6. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.