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New Recipes
Beer Brats
Makes 10 servings
1 (19.76-ounce) package original bratwurst, Johnsonville®
2 (14.9-ounce) cans stout beer, Guinness®
10 hot dog buns
Sauerkraut
Dijon mustard
Pam Grilling Spray®
1. In a large heavy-bottomed pot, combine bratwurst and beer. Bring to a boil over medium-high heat. Reduce heat, and simmer for 30 minutes.
2. Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray, Pam Grilling Spray®.
3. Remove brats from pot; cut each brat in half lengthwise, leaving halves intact just at the bottom. Grill brats, cut side down first, for 3 minutes per side.
4. Place 1 brat in each hot dog bun. Top with desired amount of sauerkraut and mustard.
Serve immediately.
Reprinted with permission from Hoffman Media, LLC.
Grilled Zucchini
Makes about 10 servings
5 small zucchini, cut in half lengthwise
1 tablespoon olive oil
2 1/2 teaspoons garlic and herb seasoning
Pam Grilling Spray®
1. Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray, Pam Grilling Spray®.
2. Brush zucchini with olive oil. Sprinkle each with 1/4 teaspoon garlic and herb seasoning. Grill for 4 to 5 minutes per side, or until tender. Serve immediately.
Reprinted with permission from Hoffman Media, LLC.
Grilled Sausage-and-Summer Vegetable Pasta
Prep 25 minutes
Grill 18 minutes
Makes 6 servings
1 package (16-ounce) penne pasta, Barilla®
8 ounces fresh asparagus, trimmed
1 red bell pepper, cut into strips
1 zucchini, cut in half lengthwise and sliced
1 yellow squash, cut in half lengthwise and sliced
1/2 of a red onion, thickly sliced
1 tablespoon extra-virgin olive oil, Bertolli®
Salt
Ground black pepper, McCormick®
4 hot Italian sausages
1/4 cup extra-virgin olive oil, Bertolli®
1 tablespoon Italian salad dressing mix, Good Seasons®
1 teaspoon crushed garlic, Gourmet Garden®
Shredded Parmesan cheese, DiGiorno®
1. Cook pasta according to package directions; drain. Set aside. Set up grill for direct cooking over medium heat (see page 15). Oil grate when ready to start cooking. In a large bowl, toss asparagus, bell pepper, zucchini, yellow squash, and onion with the 1 tablespoon oil. Season to taste with salt and black pepper.
2. Place sausages and vegetables on hot, oiled grill (use a vegetable grilling basket if desired). Watch for flare-ups when putting vegetables on grill. Cook for 18 to 20 minutes or until sausages are done (160 degrees F) and vegetables are al dente, turning sausages and vegetables often.
3. Remove sausages and vegetables from grill. Carefully slice sausages diagonally. In a large bowl, combine cooked pasta, sliced sausages, and vegetables.
4. In a small bowl, stir together the 1⁄4 cup oil, the salad dressing mix, and garlic. Pour over pasta and toss. Serve hot topped with Parmesan cheese.
Indoor Method:
Preheat oven to 400 degrees F. Prepare vegetables as directed. Place vegetables and sausages in a foil-lined baking pan. Roast in oven for 10 to 15 minutes or until sausages are done (160 degrees F) and vegetables are al dente. Serve as directed.
Excerpted from the book, Sandra Lee Semi-Homemade Grilling 2, by Sandra Lee
Copyright © 2008 SLSH Enterprises, Inc.
Hot Italian Sausage and Peppers with Balsamic Pepper and Olive Sauce
Servings 4
Prep time 20 minutes
Grilling time 18 minutes
Oil
1 large bowl
1 small bowl
FOR BALSAMIC PEPPER AND OLIVE SAUCE:
1/4 cup ketchup
2 tablespoons balsamic vinaigrette, Newman’s Own®
2 tablespoons pepper and onion relish, Dickinson’s®
1 tablespoon olive bruschetta topping,* Delallo®
FOR SAUSAGE AND PEPPERS:
1 sweet onion, thinly sliced
3 bell peppers (2 red and 1 green), seeded and cut into strips
3 tablespoons balsamic vinaigrette, Newman’s Own®
4 hot Italian sausages
4 sourdough sandwich rolls, toasted
1. Set up grill for direct cooking over medium heat (see page 19). Oil grate when ready to start cooking.
2. In a small bowl, stir to combine ketchup, the 2 tablespoons balsamic vinaigrette, the relish, and olive bruschetta topping; set aside.
3. In a large bowl, toss to combine sliced onion and peppers with the 3 tablespoons balsamic vinaigrette. Place vegetables on hot, oiled grill.** Cook about 10 minutes or until just tender (not mushy), turning often.
4. Meanwhile, place sausages on other side of hot, oiled grill and cook 18 to 20 minutes or until done (160 degrees F), turning often.
5. To serve, place hot sausages on toasted rolls. Top with grilled onions and peppers. Top with Balsamic Pepper and Olive Sauce.
*Note: If olive bruschetta topping is not available, substitute purchased olive tapenade or chopped black olives.
**Tip: If you own a grill wok, use it to cook the vegetables on the grill. If you must put them directly on the grill, be careful not to let the vegetables fall between the grate when grilling.
INDOOR METHOD:
In a medium saucepan, simmer sausages in water about 20 minutes; drain and transfer to slow cooker. Cover with sliced onion and peppers (omit 3 tablespoons of balsamic vinaigrette). Pour Balsamic Pepper and Olive Sauce over top. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 2 to 4 hours. Serve as directed.
Excerpted from the book, Sandra Lee Semi-Homemade Grilling, by Sandra Lee
Copyright © 2006 SLSH Enterprises, Inc.
Chocolate S’mores
Makes 16 s’mores
16 sheets graham crackers, cut in half
2 (6.8-ounce) dark chocolate bars, each cut into 8 squares, Hershey’s Special Dark®
2 (4-ounce) white chocolate baking bars, each cut into 8 squares
Homemade Marshmallows (recipe follows)
1. Preheat oven to 350°. Line a baking sheet with foil.
2. Arrange graham cracker squares on prepared baking sheet. Place 1 dark chocolate square on half of graham cracker squares. Place 1 white chocolate square on remaining half of graham cracker squares. Bake for 4 minutes, or until chocolate is melted. Top each white chocolate square with a Homemade Marshmallow. Top each marshmallow with a dark chocolate graham cracker square. Serve immediately.
Reprinted with permission from Hoffman Media, LLC.
Homemade Marshmallows
Makes 16 marshmallows
1 cup confectioners’ sugar, divided,Domino®
3 envelopes unflavored gelatin (about 3 tablespoons)
1 cup water, divided
3 cups sugar, Domino®
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1. Line a 13x9-inch baking pan with wax paper. Sift 1/2 cup confectioners’ sugar evenly over wax paper.
2. In the bowl of a heavy-duty stand mixer, soften gelatin in 1/2 cup water. Let stand for 10 minutes.
3. In a large saucepan, combine remaining 1/2 cup water, sugar, corn syrup, and salt. Bring to a boil over medium-high heat; boil for 1 minute.
4. Turn mixer on low. Add vanilla to gelatin mixture. Slowly add hot sugar mixture. Increase speed to high; beat for 10 minutes, or until thick. Pour mixture into prepared pan. Sift evenly with remaining 1/2 cup confectioners’ sugar. Let stand for 3 to 4 hours. Cut into 16 squares.
Reprinted with permission from Hoffman Media, LLC.
Pineapple Poke Cake
Prep 15 minutes
Bake 40 minutes
Makes 12 servings
Nonstick spray for baking, Pam®
1 package (18.25-ounce) butter recipe yellow cake mix, Betty Crocker®
1 package (4-serving-size) instant lemon pudding and pie filling, Jell-O®
1 1/4 cups pineapple juice, Dole®
1 stick (1/2 cup) butter, softened
3 eggs
1 1/2 cups sour cream
1 cup powdered sugar, sifted, C&H®
1 1/4 cups pineapple soda, Fanta®
1. Preheat oven to 350 degrees F. Spray a fluted tube cake pan with nonstick spray. In a bowl, combine cake mix and 3 tablespoons of the dry instant pudding. Add pineapple juice, butter, and eggs; beat with an electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more. Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden pick inserted comes out clean. Cool in pan.
2. For icing, combine sour cream and the remaining dry instant pudding; beat with an electric mixer on low speed until smooth. Gradually add powdered sugar; beat until smooth. Remove cake from pan; place on plate. Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes. Spread icing over cake. Garnish with lemon peel curls.
Get more information about Sandra Lee Semi-Homemade magazine by visiting www.semihomemademag.com.
Would you like to subscribe to Sandra Lee Semi-Homemade magazine? Please click here to place your order today!
Reprinted with permission from Hoffman Media, LLC.
Butterfly Sugar Cookies
Makes about 1 dozen cookies
1 (17.5-ounce) package sugar cookie mix, Betty Crocker®
1 (3-ounce) package cream cheese, softened
1 large egg
1/2 cup granulated sugar, Domino®
Easy Flow Icing, Betty Crocker® (optional)
In a large bowl, combine cookie mix, cream cheese, sugar and egg. Beat at medium speed with an electric mixer until combined. Follow directions for cutout cookies on package. Decorate with icing and different colored sugars, as desired.
Get more information about Sandra Lee Semi-Homemade magazine by visiting www.semihomemademag.com.
Would you like to subscribe to Sandra Lee Semi-Homemade magazine? Please click here to place your order today!
Reprinted with permission from Hoffman Media, LLC.
Spring Cupcakes with Lemon Cream Filling
1 (18.25 ounce) box white cake mix
Lemon Cream Filling (recipe follows)
2 (16 ounce) cans rich and creamy vanilla frosting, Betty Crocker®
Garnish: gumdrop bees, marshmallow flowers, sugared lemon slice, lemon curls
1. Prepare cake mix following cupcake directions. Let cupcake cool completely on a wire rack.
2. Spoon Lemon Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake. Repeat procedure with remaining cupcakes and filling. Store remaining Lemon Cream Filling, covered, in a refrigerator; reserve for another use.
3. Cover tops of cupcakes with vanilla frosting. Use a pastry bag filled with a star tip, if desired. Garnish with gumdrop bees, marshmallow flowers, sugared lemon slices and lemon curls, if desired. Store, covered in refrigerator.
Lemon Cream Filling
1 (3.4 ounce) box instant lemon-flavored pudding mix
1/2 cup confectioner’s sugar, Domino®
1 cup heavy whipping cream
1.2 cup sour cream
1 teaspoon lemon extract
1. In a medium bowl, combine pudding mix and confectioner’s sugar. Add cream and sour cream; beat at medium speed with an electric mixer until stiff peaks form. Stir in Lemon extract.
TIP: Sugared lemon slices can be made by dredging sliced fresh lemons in yellow sanding sugar. Sanding sugar can be found in the cake decorating sections of craft stores nationwide.
Get more information about Sandra Lee Semi-Homemade magazine by visiting www.semihomemademag.com.
Would you like to subscribe to Sandra Lee Semi-Homemade magazine? Please click here to place your order today!
Reprinted with permission from Hoffman Media, LLC.
Mexican Chocolate Sandies
Prep 20 minutes
Bake 10 minutes plus 18 minutes per batch
Cool 5 minutes
Makes 20 (2 1/2 inch) cookies
3/4 cup sliced almonds
1 pouch (17.5-ounce) sugar cookie mix
1/4 cup packed brown sugar, Domino®
1/4 cup granulated sugar, Domino®
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1/2 stick (1/4 cup) butter, softened
1/4 cup butter-flavored shortening
1 egg
3/4 cup bittersweet chocolate chips, chopped
1. Preheat oven to 375 degrees F. Spread a thin, even layer of the almonds on a cookie sheet. Bake in preheated oven about 10 minutes or until almonds are lightly toasted. Remove from cookie sheet and cool completely.
2. Place cooled almonds in a medium zip-top bag. Press out air and seal. Using a rolling pin, roll over almonds until crushed; set aside.
3. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. In a large bowl, combine cookie mix, brown sugar, granulated sugar, cocoa powder, and cinnamon. Add butter, shortening, and egg; stir until dough forms. Stir in toasted almonds and chocolate chips.
4. Using your hands, roll 2 tablespoons of the dough into a ball and place on prepared cookie sheet. Press ball with the bottom of a drinking glass to flatten. Repeat with remaining dough, spacing evenly on cookie sheets.
5. Bake in preheated oven for 18 to 22 minutes or until edges are lightly browned. Cool on cookie sheets for 5 minutes. Transfer cookies to wire racks; let cool.
Chunky Monkey Bites
Prep 20 minutes
Bake 11 minutes
Makes 24 bite-size cookies
Nonstick vegetable cooking spray
1 package (14-ounce) banana nut muffin mix
1/4 cup vegetable oil
2 eggs
1/4 cup granulated sugar, Domino®
1/4 cup banana baby food
3/4 cup semisweet chocolate chunks
2/3 cup walnut pieces
1. Preheat oven to 400 degrees F. Spray 2 baking sheets with cooking spray and set aside.
2. In a large bowl, combine muffin mix, oil, sugar, eggs, and baby food, stirring with wooden spoon until well mixed. Stir in chocolate chunks and walnuts.
3. Drop heaping tablespoons of the dough on prepared baking sheets, spacing 2 inches apart. Repeat to make 24 bites. Bake in preheated oven for 11 to 13 minutes or until light golden brown.
4. Transfer to a wire rack; let cool.
Cranberry Chunk Cookies
Prep 20 minutes
Bake 13 minutes per batch
Cool 5 minutes
Chill 15 minutes
Makes 22 (2 1/2-inch) cookies
1 pouch (17.5-ounce) sugar cookie mix
3 tablespoons cake flour
1/2 stick (1/4 cup) butter, softened
1/4 cup vegetable shortening
1 egg
1 teaspoon vanilla extract
1/4 cup granulated sugar, Domino®
1/2 cup sweetened flaked coconut
1/2 cup sweetened dried cranberries
1/2 cup dark chocolate chips
1/4 cup white baking chips
1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. In a large bowl, stir together cookie mix and cake flour. Stir in butter, sugar, shortening, egg, and vanilla. Add coconut, dried cranberries, dark chocolate chips, and white baking chips, stirring until a dough forms.
2. Roll 2 tablespoons of the dough into a ball and place on prepared cookie sheet; repeat to make 22 balls total, placing 11 balls on each prepared cookie sheet. Chill remaining dough balls in refrigerator until ready to use. Chill cookie sheets in refrigerator for 15 minutes. Bake for 13 to 15 minutes or until set on edges. Cool on cookie sheets for 5 minutes. Transfer to wire rack; let cool. Repeat with remaining dough.
Snickerdoodle Sandies
Prep 15 minutes
Bake 10 minutes per batch
Cool 5 minutes
Makes 36 cookies
Nonstick cooking spray, Pam®
1/2 cup of granulated sugar, Domino®
1 teaspoon vanilla extract
1 pouch (17.5-ounce) sugar cookie mix, Betty Crocker ® dry pouch, box
4 ounce softened cream cheese
1 egg
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
2. In a large bowl, combine 1/4 cup of granulated sugar, cookie mix, cream cheese, egg, pumpkin pie spice and vanilla extract; mix until dough is smooth.
3. In a small bowl combine 1/4 cup of granulated sugar with one teaspoon of ground cinnamon.
4. Scoop dough by the tablespoon and roll into a one-inch ball. Roll balls in the cinnamon-sugar mixture and place two inches apart on cookie sheet greased with nonstick cooking spray, Pam®. Bake for 10 minutes or until edges are light golden brown. Cool on cooling rack.
Mojorita Chicken
Prep 10 minutes
Marinate 1 hour
Stand 30 minutes
Grill 36 minutes
Makes 4 servings
4 bone-in chicken breast halves
1?1/2 cups Jose Cuervo Golden Margarita®
1/2 cup chopped fresh cilantro
2 tablespoons chicken seasoning, McCormick® Grill Mates®
1. Place chicken in a large zip-top plastic bag. Add Jose Cuervo Golden Margarita®, cilantro, and chicken seasoning. Squeeze out air and seal. Gently massage bag to combine ingredients. Marinate in the refrigerator for 1 to 2 hours.
2. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Remove chicken from refrigerator; let stand at room temperature 30 minutes. Remove chicken from marinade; discard marinade. Place chicken on hot, oiled grill; cook 18 to 22 mins. per side or until chicken is no longer pink and juices run clear (170 degrees F). Serve hot.
Cranberry Honey Punch
Serving Size: 10
1 bottle (20 fl oz.) green tea -- chilled
2 cup cranberry juice cocktail -- chilled
1 cup Jose Cuervo Golden Margarita® -- chilled
1/4 cup honey fresh cranberries -- for garnish
Combine all ingredients in a 1 1/2 or 2 quart pitcher. Stir.
Make swizzle sticks by lining stirrers with cranberries.
Serve over ice in chilled tall glasses with cranberry swizzles.
NOTES: You will need:
1 1/2 or 2 quart pitcher
6-inch wooden skewers
Sausage-Stuffed Mushrooms
Prep 25 minutes
Bake 15 minutes
Makes 28 servings
Nonstick cooking spray, Pam®
28 large white button mushrooms (each about 2 inches in diameter)
1 tablespoon extra virgin olive oil, Bertolli®
1 pound mild Italian sausage, Johnsonville®
2 teaspoons Italian seasoning, McCormick®
1/2 teaspoon salt
1 package (10-ounce) frozen chopped spinach, cooked and well drained, Birds Eye®
1 jar (4-ounce) chopped pimiento, drained, Dromedary®
1/3 cup shredded Romano cheese, DiGiorno®
2 eggs, lightly beaten
1. Preheat oven to 350 degrees F. Lightly spray a baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly spray mushroom caps inside and out with cooking spray; set aside. Finely chop the mushroom stems; set aside.
2. In a large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add spinach, pimiento, Romano cheese, and eggs; stir to combine.
3. Stuff each mushroom with about 2 tablespoons of the sausage mixture, pressing firmly into the mushroom. Place stuffed mushrooms on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes just until mushrooms are tender and stuffing is heated through. Sprinkle with additional Romano cheese (optional).
Early Peas and Haricots Verts in Garlic Herb Sauce
Prep 15 minutes
Makes 12 servings
1 bag (16-ounce) frozen haricots verts (green beans), C&W®
1 bag (16-ounce) frozen early harvest peas, C&W®
1 tablespoon water
4 strips bacon, chopped
1 cup slivered red onions
1 1/4 cups half-and-half or light cream
1/4 cup cognac
1 packet (1.6-ounce) garlic herb sauce mix, Knorr®
Salt and black pepper
1. In a microwave-safe bowl, combine frozen green beans and peas. Add the water; cover and heat on high setting (100 percent power) for 8 to 10 minutes or just until vegetables are tender, stirring once.
2. Meanwhile, in a large saucepan, brown chopped bacon. Drain all but 1 tablespoon of the bacon fat from the pan. Add slivered onions; cook until softened. Add half-and-half and cognac to saucepan; whisk in dry garlic herb sauce mix. Bring to a boil, stirring constantly; reduce heat. Simmer, uncovered, until thickened.
3. Drain green beans and peas. Add to pan with sauce; stir to coat vegetables. Season to taste with salt and pepper.
Turkey with Sausage Cornbread Stuffing
Servings: 8-10
Prep time: 45 minutes
Baking time: 4 hours
Standing time: 15 minutes
1 (12-pound) turkey, thawed
1 box (8.5-ounce) cornbread mix, Jiffy
1 pound Johnsonville All Natural Ground Mild Italian Sausage
1 cup chopped celery
1/2 cup chopped green onions
2 tablespoons poultry seasoning, McCormick®
1 can (10.5-ounce) chicken with rice soup, Campbell’s ®
1 stick (1/2 cup) softened butter
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and freshly ground pepper
1. Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.
2. Meanwhile, prepare cornbread from mix, according to package directions. Cool completely in pan. While cornbread bakes, brown sausage in a medium skillet over medium heat. Stir sausage frequently while browning to break up any large clumps.
3. Crumble cooled cornbread into small pieces and lay on a baking sheet to air dry. In a bowl, combine cornbread, cooked sausage, celery, and green onions. Add poultry seasoning and soup. Mix well; stuff inside turkey cavities.
4. Generously cover turkey completely with softened butter. Tent with aluminum foil and bake according to package instructions. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.
5. Remove turkey from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.
6. While turkey rests, prepare gravy. In a large skillet over medium-low heat, heat vegetable oil. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season with salt and pepper, to taste.
7. Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.
Mini Bundt Cakes
Makes 12 Mini Cakes or 1 Large Cake
Prep time: 25 min
Total time: 1 hour 20 min
Vegetable cooking spray
1 box (18.25 oz) lemon cake mix
1 box (3.4 oz) instant lemon pudding and pie filling mix
1/3 cup vegetable oil
3 large eggs
12 fall nosegays, for garnish
2 cups confectioners' sugar, sifted
1 cup purchased lemon curd, stirred
Orange food coloring
Fabric leaves, for garnish
1. Preheat oven to 350 degrees F and arrange rack in center. Lightly coat 2 (6-cup) mini bundt-cake pans or 1 large bundt-cake pan with cooking spray; set aside. Beat together cake mix, pudding mix, 1 1/4 cups water, the oil and eggs in a large mixing bowl on medium speed 2 minutes. Divide batter among prepared pans (or pour all into large pan).
2. Bake until a toothpick inserted in centers comes out clean, about 30 minutes for mini cakes, about 35 minutes for large. Transfer cake(s) in pans to a rack and let cool 15 minutes. Invert cake(s) onto rack, remove from pans and let cool completely. Trim stems of nosegays so they fit in center(s) of cake(s) without tipping over; set aside.
3. Whisk together sugar, lemon curd, and 1/4 cup water in a medium saucepan. Simmer over low heat, stirring occasionally, about 10 minutes. Remove from heat and stir in enough food coloring to reach desired shade, for glaze. Drizzle over cake(s) and let stand until set, about 20 minutes.
4. Place nosegays into center of each cake and decorate base of cake(s) with leaves, if desired. Remove nosegays and leaves before eating.
Pomegranate Margarita Martini
Serves 4
2 cups of Jose Cuervo Golden Margarita Mix®
1/2 cup of pomegranate juice
1/4 cup Jose Cuervo Tequila Gold®
1/4 cup fresh lime juice
crushed Ice
Garnish: lime zest curl
In a large cocktail shaker filled with crushed ice add all the ingredients and shake vigorously. Stain into chilled martini glasses, and garnish.
Cranberry Honey Punch
Serves 10
1 bottle (20 fl oz.) green tea, chilled
2 cups cranberry juice cocktail, chilled
1 cup Jose Cuervo Golden Margarita®, chilled
1/4 cup honey
fresh cranberries for garnish
Combine all ingredients in a 1 1/2 or 2 quart pitcher. Stir. Make swizzle sticks by lining skewers with cranberries. Serve over ice in chilled tall glasses with cranberry swizzles.
Zesty Fried Meatballs with Red Pepper Sauce
Prep time 20 minutes
Cook time 20 minutes
Makes 40 meatballs
Nonstick cooking spray
1 pound lean ground beef
4 eggs, divided
1/4 cup milk
3/4 cup shredded Parmesan cheese, Sargento®
1 cup Italian-seasoned bread crumbs, divided, Progresso®
1 teaspoon Italian seasoning, McCormick®
2 cups vegetable or other frying oil
FOR RED PEPPER SAUCE
1 jar (7.25-ounce) roasted red bell peppers, drained, Delallo®
1/2 cup Catalina salad dressing, Kraft®
1 teaspoon Italian seasoning, McCormick®
1. Preheat oven to 425 degrees F. Lightly spray heavy duty baking sheet with cooking spray. In a large bowl, combine beef, 3 eggs, milk, Parmesan cheese, 3/4 cup bread crumbs, and Italian seasoning. Using a wooden spoon or clean hands, mix thoroughly and shape mixture into 1-inch meatballs.
2. In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash. In another small bowl, add remaining bread crumbs. Dip meatballs in egg mixture, then roll in bread crumbs and place them on prepared baking sheet.
3. Heat frying oil in a heavy-bottom saucepan over high heat. Using a slotted spoon, carefully add meatballs to frying oil. Fry until golden brown, working in batches. Remove meatballs from oil and arrange in a single layer on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes. For red pepper sauce, combine all ingredients in a blender and puree until smooth.
*SERVING IDEA Serve meatballs hot with sauce on the side for dipping.
Petite Pear Puffs
Prep 20 minutes
Chill 15 minutes
Bake 20 minutes
Cool 5 minutes
Makes 16 puffs
1 egg
1 teaspoon water
1 sheet puff pastry, thawed, Pepperidge Farm®
5 tablespoons plus 1 teaspoon semisoft cheese with garlic and fine herbs, Boursin®
2/3 cup diced pears, drained and thinly sliced,* Del Monte®
1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside. For egg wash, in a small bowl, lightly whisk together egg and 1 teaspoon water. Set aside.
2. Unroll puff pastry sheet on a lightly floured surface. Using a rolling pin, roll puff pastry to a 14 x 10-inch rectangle. Using a sharp knife, cut into sixteen 3 1⁄2 x 2 1⁄2-inch rectangles.
3. Spread 1 teaspoon of the semisoft cheese in middle of a pastry rectangle. Top with 2 teaspoons of the pears. Using a pastry brush, brush egg wash around perimeter of the puff pastry rectangle. Bring corners of the pastry to the center and pinch seams together. Repeat to make 16 puffs. Arrange puffs, seam sides up, on prepared baking sheets. Refrigerate for 15 minutes. Remove from refrigerator and brush tops with remaining egg wash.
4. Bake for 20 to 25 minutes or until puffed and golden brown. Remove from oven and cool for 5 minutes. Serve warm.
*Note: Reserve remaining pears for another use.
