Recipe & picture courtesy of Food Network – Paula Deen
Prep 10 min
Cook 30 min
Total: 40 min
- 2 tablespoons butter or vegetable oil
- 1 medium onion, peeled and diced
- 3 cups diced, cooked chicken
- 2 (14 1/2-ounce) cans green beans, drained and rinsed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) jar pimentos
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar
- Pinch salt
- Preheat oven to 350 degrees F.
- Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
- Add all remaining ingredients to bowl and mix together until thoroughly combined.
- Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Notes & Comments: One of the biggest changes I would make for next time is to season the chicken when you cook it. I chopped up three chicken breasts and just cooked them in EVOO. Next time I will add some spice to the EVOO while they’re cooking – the chicken was sort of bland. It was good though – we served it to guests and the two kids (4 & 2) both ate it. I will make this again with a few tweaks to the recipe. It was good!
Recipe & picture courtesy of Southern Food
Prep Time: 10 minutes
Cook Time: 7 hours
- 2 pork tenderloins, about 1 pound each
- salt and pepper
- 1 small clove garlic, minced
- 4 tablespoons grainy Dijon mustard or country-style
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar or balsamic vinegar
- 1/2 teaspoon dried leaf thyme, crumbled
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in the slow cooker.
- Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly.
- Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.
- Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third.
- Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.
Notes & Comments: This was really easy to make (slow cookers are the best!) and the pork loin was suuuuper tender! Jason was in love with this recipe and inhaled the leftovers the next day!
Recipe & picture courtesy of Rachael Ray
Prep 20 min
Cook 25 min
- 2 pounds ground turkey breast
- 4 scallions, white parts only, finely chopped
- 2 tablespoons Dijon mustard
- Grated peel and juice of 1 lemon
- 1 tablespoon chopped fresh thyme
- 1 ripe bartlett pear, cut lengthwise into 8 slices
- 1/2 cup dry white wine
- 1 tablespoon extra-virgin olive oil (EVOO)
- 2 cups shredded sharp white cheddar cheese
- 4 tablespoons hot pepper jelly or jalapeño jelly
- 4 extra-large English muffins, split and toasted
- In a medium bowl, combine the turkey, scallions, mustard, lemon peel and thyme; season with salt and pepper. Shape into four 3/4-inch-thick patties.
- In a small nonstick skillet, add the pear slices, wine, lemon juice and enough water to just cover the pear. Bring to a boil, then lower the heat and simmer until the pear is softened, about 10 minutes. Using a slotted spoon, transfer the pear slices to a plate.
- In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the turkey patties and cook, turning once, for 12 minutes. Top with the cheese and pear slices, tent the pan with foil and cook until the cheese is melted, 2 minutes.
- Spread 1 tablespoon hot pepper jelly on each English muffin bottom; top with a patty and an English muffin top.
Notes & Comments: This was very quick to make – I got home late and wanted to throw something together quickly. It was a very easy recipe to follow as well. I did add some breadcrumbs to the turkey mixture because our ground turkey was very soft when mixing everything together – the breadcrumbs allow the meat to stick to itself when cooking and not fall apart when you turn them. Just be careful to not add too much or you’ll dry the burger out. You’ll also want to watch how much lemon zest you add to the mixture as well – I added the zest of one large lemon and BIL commented that it was a little too lemony for his taste. Jason & I liked it as is though. I did not use hot pepper jelly or jalapeno jelly because I didn’t know where to find it, I didn’t know if we would like it and I didn’t know when I would use it again so I didn’t see the point in buying it. It tasted great without it though!
Recipe & picture courtesy of Better Homes & Gardens
Makes: about 36 cookies
Prep: 25 minutes
Bake: 10 minutes per batch
Cool: 15 minutes
- 3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
- 1/3 cup shortening
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 1-1/2 cups all-purpose flour
- Layered chocolate-mint candies, chopped
- In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.
- In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.
- Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
Notes & Comments: This went together easier than I thought it would but I had to let the cookies bake longer than the recipe stated. I’m not sure if this is because of our crappy oven or they just needed more time. They taste great!
Recipe courtesy of Mission Menus
Prep Time (min): 5
Cook Time (min): 15
- 2 pounds Mission® Restaurant Style Tortilla Triangles
- 1 cup Mission® Chunky Salsa, Medium
- 1 teaspoon Mild Chile Powder
- 1 package Cream Cheese softened
- 1 can Imitation Crab Meat (8 oz), refrigerated
- 1 cup Cheddar Cheese shredded
- 1/4 cup Sliced Black Olives
- Thyme, fresh for garnish
- Pre-heat oven to 350º F.
- Mix salsa and chili powder.
- Spread cream cheese in 9-inch pie plate. Top with salsa mixture, crab meat, cheddar cheese, and olives.
- Bake for 15 minutes or until hot. Top with additional sauce.
- Garnish with thyme.
- Serve with Mission® Tortilla Triangles.
- Pre-cooked shrimp or smoked shrimp can be substituted for crab, lobster can be used more of an upscale cocktail party.
- Wrap these ingredients into Mission® Corn Tortillas and cover with Mission® Salsa Con Queso or prepared enchilada sauce for cheesy seafood enchiladas.
Notes & Comments: This was a really easy recipe to throw together and it went over wonderfully. I used flaked crab from the seafood counter.