Pepperoni Spinach Quiche

June 18, 2013 Leave a Comment
Pepperoni Spinach Quiche

Pepperoni Spinach Quiche

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

www.tasteofhome.com

 

Several years ago, I had to come up with an appetizer to serve at a pool party, and this colorful quiche was a hit.  It’s great on an antipasto tray, cut into wedges.

                Elly Townsend                                                                                   Summerfield, Florida

 

Pepperoni Spinach Quiche Recipe

Pepperoni Spinach Quiche

1 tube (8 oz.) refrigerated crescent rolls

1 large sweet red pepper, chopped

1 Tbsp. olive oil

1 garlic clove, minced

5 eggs, lightly beaten

½ cup shredded part-skim mozzarella cheese

½ cup frozen chopped spinach, thawed and squeezed dry

¼ cup sliced pepperoni, cut into strips

¼ cup half-and-half cream

2 Tbsp. grated Parmesan cheese

1 Tbsp. minced fresh parsley

1 Tbsp. minced fresh basil or 1 tsp. dried basil

Dash pepper

Separate crescent dough into eight triangles; place in an ungreased 9 inch fluted tart pan with removable bottom with points towards the center.  Press onto the bottom and up the sides to form a crust; seal seams.  Set aside.

In a small skillet, sauté red pepper in oil until tender.  Add garlic; cook 1 minute longer.  Remove from the heat.  In another small bowl, combine the remaining ingredients; stir in red pepper mixture.  Pour into crust.

Bake at 375 F. for 25-30 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.         8 servings

(Recipe for Pepperoni Spinach Quiche was in tasteofhome.com)

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Cappuccino Cheesecake Pie

June 17, 2013 Leave a Comment
Cappuccino Cheesecake Pie

Cappuccino Cheesecake Pie

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

www.tasteofhome.com

 

With a rich mocha filling and cute chocolate garnish, this yummy pie is delightful on Valentine Day or any time at all.

                Elisa Pellegriti                                                                                   Florida, New York

               

Cappuccino Cheesecake Pie Recipe

Cappuccino Cheesecake Pie

2 packages (8 oz. each) Philadelphia Cream Cheese, softened

½ cup sugar

1 envelope mocha cappuccino mix (1/4 cup)

2 eggs, lightly beaten

¼ cup milk

1 extra-serving-size graham cracker crust (9 oz.)

Garnish:    ¼ cup semi-sweet chocolate chips

½ tsp. shortening

In a large bowl, beat the cream cheese, sugar and cappuccino mix until smooth.  Add eggs and milk; beat just until combined.  Pour into crust.

Bake at 325 F. for 40-45 minutes or until the center is almost set.  Cool on a wire rack for 1 hour.  Refrigerate for 3 hours or overnight.

In a microwave, melt chocolate chips and shortening; stir until smooth.  Spread into a 4 inch square on a sheet of waxed paper.  Let stand at room temperature until set, about 1 hour.

Using a small heart-shaped cookie cutter, cut out eight (8) chocolate hearts.  Top each serving with a heart.  Refrigerate leftovers.       8 servings

(Recipe for Cappuccino Cheesecake Pie was in tasteofhome.com)

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Blueberry Cream Cheese Squares

June 16, 2013 Leave a Comment
Blueberry Cream Cheese Squares

Blueberry Cream Cheese Squares

This delectable dessert is the perfect summer treat – NO BAKING REQUIRED.

 

Blueberry Cream Cheese Squares Recipe

Blueberry Cream Cheese Squares

¼ cup cornstarch

½ cup sugar

½ cup water

3 cups fresh blueberries

1 pkg. graham cracker crumbs (about 4 cups finely crushed graham crackers)

½ tsp. PENZEYS CINNAMON

1 ½ sticks (3/4 cup) butter, melted

2   8 oz. pkgs. Cream cheese, softened

1 ½ cups sugar

2 tsp. PURE VANILLA EXTRACT

1   9 oz. pkg. non-dairy whipped topping, thawed regular whipped topping, (regular whipped cream cheese DOESN’T HOLD UP in this recipe

(HIGHLIGHTED – are found in PENZEYS SPICES)

Combine the cornstarch, sugar, water, blueberries in a medium saucepan.  Cook over medium heat until the sauce thickens and bubbles, stirring regularly.  This should take about 7 minutes.  Cool.  Combine the graham cracker crumbs, CINNAMON and butter.  Press half of the crumbs into the bottom of a lightly greased 9×13 pan.

Beat the cream cheese until soft.  Gradually beat in sugar and VANILLA.  Gently fold in the whipped topping.  Spread half over the crumbs.  Spread half of the blueberry filling over the cream cheese layer, and then and another cheese layer and another blueberry layer.  Sprinkle with the remaining crumbs.  Chill overnight.      12 servings

 

(Recipe for Blueberry Cream Cheese Squares was in Penzeys Spices catalog)

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Tropical Pineapple Smoothie

June 14, 2013 Leave a Comment
Tropical Pineapple Smoothies

Tropical Pineapple Smoothies

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

www.tasteofhome.com

 

Around our house, we often make these yummy shakes.  To make the shakes healthier, we substitute fat-free milk and ice cubes for the ice cream.  They are fast and nutritious!

                Polly Coumos                                                                                    Mogadore, Ohio

 

Tropical Pineapple Smoothie Recipe

Tropical Pineapple Smoothies

1 cup fat-free milk

1 can (8 oz.) unsweetened crushed pineapple

½ cup unsweetened pineapple juice

3 Tbsp. sugar

½ tsp. vanilla

¼ tsp. coconut extract

6 ice cubes

In a blender, place the first six ingredients; cover and process until smooth.

Add ice cubes; cover and process until smooth.

Pour into chilled glasses; serve immediately.         3 servings

 

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

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Seafood Crepes Bearnaise

June 13, 2013 Leave a Comment
Seafood Crepes Bearnaise

Seafood Crepes Bearnaise

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

 

“This family favorite is a great treat on chilly nights.  It’s warming and has so much flavor in every bite.  I like to serve it with a tossed salad and rolls.”

                Kristy Barnes-Armstrong                                                              Marysville, Washington

               

Seafood Crepes Bearnaise Recipe

Seafood Crepes Bearnaise

1 cup 2% milk

3 eggs

3 Tbsp. butter, melted

¾ cup flour

¼ tsp. salt

Filling:   2 envelopes béarnaise sauce

½ lb. bay scallops

2 tsp. butter

½ lb. cooked small shrimp, peeled, deveined a chopped

1 cup imitation crabmeat

1 cup (4 oz.) shredded cheddar cheese

In a small bowl, combine milk, eggs and butter.  Combine flour and salt; add to milk mixture and mix well.  Cover and refrigerate for 1 hour.

Heat a lightly greased 10 inch nonstick skillet over medium heat; pour ¼ cup batter into the center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with remaining batter, greasing skillet as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Prepare béarnaise sauce according to package directions.  Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque.  Add the shrimp, crabmeat and béarnaise sauce; heat through.  Set aside ½ cup filling.

Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up.  Place in a greased 9×13 inch baking dish.  Spoon reserved filling over top; sprinkle with cheese.  Bake, uncovered, at 350 F. for 10-15 minutes or until heated through and cheese is melted.     5 servings

 

(Recipe for Seafood Crepes Bearnaise was in tasteofhome.com)

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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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