Black Forest Cannoli Parfaits

June 12, 2013 Leave a Comment
Black Forest Cannoli Parfaits

Black Forest Cannoli Parfaits

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family loves cannoli, but I don’t love making the shells.  This parfait is an easy way to enjoy the flavor without spending time baking the shells.

                Anna Ginsberg                                                                                                 Austin, Texas

               

Black Forest Cannoli Parfaits Recipe

Black Forest Cannoli Parfaits

1 package (16 oz.) frozen pitted tart cherries, thawed

2 Tbsp. sugar

1 Tbsp. cornstarch

2 Tbsp. lemon juice

Parfait:   1 carton (15 oz.) reduced-fat ricotta cheese

1 package (8 oz.) fat-free cream cheese

¼ cup sugar

2 Tbsp. maple syrup

2 tsp. lemon juice

2 tsp. vanilla

2 cups reduced-fat whipped topping

1/3 cup miniature semi-sweet chocolate chips

20 chocolate wafers, crushed

Drain cherries, reserving liquid in a 1-cup measuring cup.  Add enough water to measure 1/3 cup; set aside.

In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cherries and lemon juice.  Cool.

Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth.  Add the syrup, lemon juice and vanilla; process until combined.  Gently fold in whipped topping and chocolate chips.

Place 1 tablespoon crushed wafers in each of eight parfait glasses.  Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce.  Repeat layers.  Refrigerate for at least 2 hours before serving.     8 servings

(Recipe for Black Forest Cannoli Parfaits was in tasteofhome.com)

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Nana’s Awesome Black Bean and Corn Salsa

June 11, 2013 Leave a Comment
Nana's Awesome Black Bean and Corn Salsa

Nana’s Awesome Black Bean and Corn Salsa

According to Joan, “This is a favorite of my grandchildren.  Even the non-vegetable eating boys like this.  Little do they know how nutritious it is.  Great for a summer picnic.”

Joan Satterfield                                                                                Canton, Georgia

Nana’s Awesome Black Bean and Corn Salsa Recipe

Nana’s Awesome Black Bean and Corn Salsa

1 ½ tsp. WHOLE CUMIN SEEDS

2 cans (15 oz. each) black beans, rinsed and drained

1 can (15 oz.) whole kernel corn, drained

1 red pepper, minced

1 small onion, minced (1/2 cup)

¼-1/2 cup chopped fresh cilantro

½-1/2 cup chopped fresh parsley

1/3 cup lime juice (juice of 2 limes)

1 tsp. grated lime zest (zest from 1 lime)

¼ cup olive oil

2 cloves garlic, crushed

½ tsp. KPSHER-STYLE FLAKE SALT

1 tsp. CRUSHED RED PEPPER FLAKES

½ tsp. PENZEYS FRESHLY GROUND BLACK PEPPER

(HIGHLIGHTED – are found in PENZEYS SPICES)

Toast the CUMIN SEEDS in a skillet over medium heat for 1-2 minutes or until brown and fragrant, shaking/stirring often.  Crush slightly (ground cumin may be toasted and used as well, but it burns easily so toast over lower heat and stir more).  Combine the CUMIN, black beans and remaining ingredients; toss well.  Cover and chill in the refrigerator.  Use as a side or with tortilla chips as a dip.      Serves 14-16

 

(Recipe for Nana’s Awesome Black Bean and Corn

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Hawaiian Chicken Wings

June 10, 2013 Leave a Comment
Hawaiian Chicken Wings

Hawaiian Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

The slightly sweet sauce in this recipe makes it hard to stop munching these golden chicken wings.

                Carol Jones                                                                         Oregon City, Oregon

               

Hawaiian Chicken Wings Recipe

Hawaiian Chicken Wings

4 pounds whole chicken wings

1 cup flour

1 ½ tsp. salt

Oil for deep-fat frying

1/3 cup sugar

¼ cup soy sauce (use light sauce sauce)

1 garlic clove, minced

1 green onion, thinly sliced

1 tsp. finely chopped jalapeno pepper

Cut chicken wings into three sections; discard wing tips.  In a large plastic bag or shallow bowl, combine flour and salt.  Add wings in small batches; toss to coat.  In an electric skillet or deep-fat fryer, heat oil to 350 F.  Fry wings, a few at a time, until juices run clear, about 9 minutes.  Drain on paper towels.

In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno.  Dip fried wings in sauce; serve immediately.        12-16 servings

Note:  Wear disposable gloves when cutting hot peppers; the oils and burn skin.  Avoid touching your face.

(Recipe for Hawaiian Chicken Wings was in tasteofhome.com)

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Peach Cobbler

June 9, 2013 Leave a Comment
Peach Cobbler

Peach Cobbler

We always bring home sweet Georgia peaches and pitch in together to make peach cobbler, a family tradition for us.  Peach cobbler has such a simple list of ingredients for such an incredible dessert.

Joan Satterfield                                                                                Canton, Georgia

Peach Cobbler Recipe

Peach Cobbler

3 cups peeled, sliced peaches (about 9 peaches)

1 ½ cups sugar, divided

½ cup butter (1 stick)

¾ cup flour

2 tsp. baking powder

Pinch of salt

¼ tsp. CINNAMON

½ tsp. PURE VANILLA EXTRACT

¾ cup milk

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Mix the peaches with 1 cup of the sugar.  Set aside.

Melt the butter in 2-quart baking dish or pan.  In a mixing bowl, combine the remaining sugar, flour, baking powder, salt CINNAMON, VANILLA and milk.  Mix well.  Pour the mixture over the melted butter.  Do not stir.  Place the sugared peaches with any accumulated juices on top of the batter.  DO NOT STIR.

Bake at 350 F. for about 1 hour.  The batter will rise to the top while baking and become crisp and brown.  Great served with a scoop of vanilla ice cream.

(Recipe for Peach Cobbler came from Penzeys Spices)

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Taco Pasta Shells

June 8, 2013 Leave a Comment
Taco Pasta Shells

Taco Pasta Shells

Sherrie Wolfe writes, “These are a nice break from traditional tacos and are yummy!  Everyone cleans their plate.

Taco Pasta Shells Recipe

Taco Pasta Shells

18 jumbo pasta shells (the kind you use for stuffed shells)

2 Tbsp. butter or margarine

1 lb. ground beef

1-2 tsp. CHILI POWDER

¼ tsp. salt

3 oz. cream cheese

1 cup of your favorite taco sauce or salsa

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 ½ cups crushed tortilla chips

Preheat oven to 350 F.  Cook the pasta shells according to package directions.  Drain and gently toss with the butter and set aside.  In a large skillet over-high heat, brown the ground beef.  Break into crumbles and drain well.  Return to the pan on low heat, season with CHILI POWDER and salt, stir well.  Stir in the cream cheese.  Simmer for 5 minutes.

Fill the shells with the beef mixture and arrange in an ungreased 9×13 baking dish.  Spoon the taco sauce/salsa over the shells.  Cover and bake for 15 minutes.  Uncover, top with the cheese and crushed tortilla chips.  Bake for 15 minutes more.        6-9 servings

(Recipe for Taco Pasta Shells came from Penzeys Spices)

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Sesame Chicken Skewers

June 7, 2013 Leave a Comment
Sesame Chicken Skewers

Sesame Chicken Skewers

Sherrie Wolfe writes, “This is an excellent chicken marinade for grilling on a warm day. “

Sesame Chicken Skewers Recipe

Sesame Chicken Skewers

1 lb. boneless, skinless chicken breast, cut into chunks

2 red peppers, cut into chunks

2 cups button mushrooms

Marinade:   6 Tbsp. soy sauce

1-2 tsp. PENZEYS MINCED GARLIC

4 Tbsp. sugar

2 Tbsp. sesame or vegetable oil

½ tsp. GROUND BLACK PEPPER

2 Tbsp. WHITE SESAME SEEDS

½ cup chopped onion (1 small onion)

Place the chicken chunks in a zip-top bag.  In a bowl the marinade ingredients and mix well.  Pour into the bag with the chicken and marinate for a few hours.  Remove the chicken from the marinade and thread onto skewers with bell peppers and mushrooms.

Grill or broil over medium heat, about 5-7 minutes per side.  The marinade will blacken if the heat is high, because of the sugar in it, but it will still taste great!

(Recipe for Sesame Chicken Skewers came from Penzeys Spices)

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Lime and Cucumberita

June 6, 2013 Leave a Comment
Lime and Cucumberita

Lime and Cucumberita

I found this recipe on Diabetic Living Online.

Lime and Cucumberita Recipe

Lime and Cucumberita

½ cup chopped English cucumber

1 ½ oz. (3 Tbsp.) premium tequila

1 oz. (2 Tbsp.) Triple Sec

¾ tsp. finely shredded lime peel

1 Tbsp. lime juice

1 ½ tsp. sugar or sugar substitute equivalent to 1 ½ tsp. sugar

Ice

Lime juice

Coarse salt

Thin slice of lime

In a blender combine cucumber, tequila, Triple Sec, lime peel, 1 tablespoon lime juice, and the sugar or sugar substitute; add about 1 cup of ice.  Cover and blend until cucumber and ice are thoroughly blended and crushed.  If desired, rim a margarita glass with additional lime juice and dip rim in coarse salt.  Pour blended mixture into a margarita glass.  If desired, garnish with thin lime slice.

Nonalcoholic Lime and Cucumberita:  Prepare as directed, except omit the tequila and Triple Sec and ADD ½ cup lemon-lime carbonated beverage and ¼ cup orange juice.

(Recipe for Lime and Cucumberita was on Diabetic Living Online, 2/13/13)

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Bandito Chicken Wings

June 5, 2013 Leave a Comment
Bandito Chicken Wings

Bandito Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These golden wings make a mouthwatering hot appetizer.

                Gloria Jarrett                                                                     Loveland, Ohio

               

Bandito Chicken Wings Recipe

Bandito Chicken Wings

12 whole chicken wings (about 2 lbs.)

½ tsp. salt

1/8 tsp. pepper

½ cup butter, divided

2 Tbsp. vegetable oil

½ cup taco sauce

¼ cup KC Masterpiece

¼ cup French salad dressing

1 tsp. Worcestershire sauce

1/8 tsp. hot pepper sauce

Cut chicken wings into three sections; discard wing tips.  Sprinkle with salt and pepper.  In a skillet over medium heat, combine 2 tablespoons butter and oil.  Fry chicken until brown, about 6-8 minutes on each side.  Place in a greased 13×9 inch baking dish.

In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended.  Pour ½ cup over the chicken wings.

Bake, uncovered, at 325 F. for 14-20 minutes or until chicken juices run clear.  Serve with the remaining sauce.             8-10 servings

(Recipe for Bandito Chicken Wings was in tasteofhome.com)

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Sweetheart Brownies

June 4, 2013 Leave a Comment
Sweetheart Brownies

Sweetheart Brownies

David from St. Augustine, Florida stopped into our Jacksonville store and told us how he likes to add Raspberry Enlightenment to his brownies.  So we gave it a try; thanks for the tip.

Sweetheart Brownies Recipe

Sweetheart Brownies

1 cup butter (2 sticks)

¾ cup COCOA, Natural or Dutch Process

2 cups sugar

2 tsp. PURE VANILLA EXTRACT

4 Tbsp. RASPBERRY ENLIGHTENMENT

4 eggs

1 ½ cups flour

½ cup chopped walnuts or pecans

½ cup powdered sugar to sift on top of the brownies

(Highlighted – are found in Penzeys Spices)

 

Preheat oven to 325 F.  Grease a 9×13 inch glass pan.  Melt butter in a small pan over low heat, then sift cocoa and whisk until smooth.  Pour into a large mixing bowl, let cool.  Add sugar, pure vanilla extract, and raspberry enlightenment and mix well.  Lightly whisk the eggs, then add to batter and stir to blend.

Add flour, stir until combined.  Brownies should be stirred by hand, until just blended.  Add nuts, spoon into baking dish.  Bake 30-40 minutes, until middle springs back when lightly pressed and the edges start to pull away from the sides of pan.

Let cool, and then sift powdered sugar over the top.  Cut into small squares and store in a covered container.    16-24 squares

 

(Recipe for Sweetheart Brownies came from Penzeys Spices)

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Pineapple Sunrise Smoothies

June 3, 2013 Leave a Comment
Pineapple Sunrise Smoothies

Pineapple Sunrise Smoothies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

“This great-tasting beverage is an easy way to get kids to eat their fruit”.

                Diana Mueller                                                                   Las Vegas, Nevada

               

Pineapple Sunrise Smoothies Recipe

Pineapple Sunrise Smoothies

1 can (14 oz.) unsweetened pineapple tidbits

1 small ripe banana, sliced

¾ cup fresh or frozen raspberries

2 Tbsp. sugar

2 ice cubes

 

Drain pineapple, reserving juice and 1 cup pineapple (refrigerate remaining pineapple for another use).

In a blender, combine the pineapple juice, pineapple, banana, raspberries, sugar and ice; cover and process until smooth.  Stir if necessary.  Pour into chilled glasses; serve immediately.        2 servings

 

(Recipe for Pineapple Sunrise Smoothies was in tasteofhome.com)

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