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Picante-Glazed Chicken Wings

Picante-Glazed Chicken Wings
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Ingredients
  1. 12 chicken wings (about 2 pounds)
  2. 1 jar (16 ounces) Pace® Picante Sauce
  3. 1/3 cup orange marmalade
  4. 2 teaspoons Dijon-style mustard
  5. 1 tablespoon sesame seed, toasted
Instructions
  1. 1 Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.
  2. 2
  3. Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.
  4. 3
  5. Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.
  6. 4
  7. Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired.
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Layered Pizza Dip

Layered Pizza Dip
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Ingredients
  1. 1 cup part-skim ricotta cheese
  2. 1/2 cup chopped pepperoni
  3. 4 ounces shredded mozzarella cheese (about 1 cup)
  4. 1 cup Prego® Pizzeria Style Pizza Sauce
  5. Pepperidge Farm® Garlic Bread, any variety, heated according to package directions or Pepperidge Farm® Crackers, any variety
Instructions
  1. Heat the oven to 375°F.
  2. 2
  3. Spread the ricotta cheese in an even layer in a 9-inch pie plate. Top with 1/4 cup of the pepperoni and 1/2 cup mozzarella cheese. Carefully spread the sauce over the cheese. Sprinkle with the remaining pepperoni and mozzarella cheese.
  4. 3
  5. Bake for 15 minutes or until it's hot. Let stand for 5 minutes.
  6. 4
  7. Serve with the garlic bread or crackers for dipping.
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Guacamole

Guacamole
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Ingredients
  1. 3 avocados - peeled, pitted, and mashed
  2. 1 lime, juiced
  3. 1 teaspoon salt
  4. 1/2 cup diced onion
  5. 3 tablespoons chopped fresh cilantro
  6. 2 roma (plum) tomatoes, diced
  7. 1 teaspoon minced garlic
  8. 1 pinch ground cayenne pepper (optional)
Instructions
  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
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Super Nachos

Super Nachos
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Ingredients
  1. 1 pound ground beef
  2. 1 (1.25 ounce) package taco seasoning mix
  3. 3/4 cup water
  4. 1 (18 ounce) package restaurant-style tortilla chips
  5. 1 cup shredded sharp Cheddar cheese, or more to taste
  6. 1 (15.5 ounce) can refried beans
  7. 1 cup salsa
  8. 1 cup sour cream, or more to taste
  9. 1 (10 ounce) can pitted black olives, drained and chopped
  10. 4 green onions, diced
  11. 1 (4 ounce) can sliced jalapeno peppers, drained
Instructions
  1. Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.
  2. Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
  3. Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.
  4. Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.
  5. Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.
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Grands!® Unsloppy Joes

Grands!® Unsloppy Joes
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Ingredients
  1. 1
  2. lb lean (at least 80%) ground beef, cooked, drained
  3. 1
  4. can (15 oz) sloppy joe sauce
  5. 1
  6. teaspoon chili powder
  7. 1
  8. can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
  9. 1/2
  10. cup shredded cheddar cheese (2 oz
Instructions
  1. 1 Heat oven to 375° F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in sauce and chili powder; simmer 5 minutes.
  2. 2 Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet.
  3. 3 Bake 9 to 14 minutes or until golden brown.
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OREO Football Cookie Balls

OREO Football Cookie Balls
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Ingredients
  1. 6
  2. oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  3. 1
  4. pkg. (15.25 oz.) OREO Chocolate Creme Cookies, finely crushed
  5. 4
  6. pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
  7. 1
  8. Tbsp. white decorating icing
Instructions
  1. MIX cream cheese and cookie crumbs until well blended.
  2. SHAPE into 40 (1-inch) football shapes. Freeze 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.
  3. REFRIGERATE 1 hour or until firm
Notes
  1. How to Melt Chocolate
  2. Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
  3. How to Easily Dip Cookie Balls
  4. To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.
  5. How to Store
  6. Store in tightly covered container in refrigerator.
Holiday Cottage http://www.holidaycottagepage.com/



5-Layer Mexican Dip

5-Layer Mexican Dip
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Ingredients
  1. 1
  2. can (15-1/2 oz.) refried black beans
  3. 1
  4. Tbsp. chili powder
  5. 1/2
  6. tsp. ground cumin
  7. 1
  8. cup BREAKSTONE'S or KNUDSEN Sour Cream
  9. 1
  10. cup KRAFT Shredded Cheddar Cheese
  11. 3
  12. green onions, sliced
  13. 1/3
  14. cup sliced black olives
  15. 1
  16. tomato, chopped
Instructions
  1. MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
  2. TOP with layers of remaining ingredients.
  3. REFRIGERATE several hours.
Holiday Cottage http://www.holidaycottagepage.com/



Caramel Helmet Treats™

Caramel Helmet Treats™
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Ingredients
  1. 1 package (14 oz.) caramels, unwrapped
  2. 2 tablespoons fat-free half-and-half
  3. — OR —
  4. fat-free milk
  5. 1 teaspoon vanilla
  6. 6 cups Kellogg's® Rice Krispies® cereal
  7. Canned frosting or decorating gel
  8. Food coloring
  9. Assorted candies
Instructions
  1. In large saucepan combine caramels and half-and-half. Cook and stir over medium-low heat for 5 to 10 minutes or until smooth. Remove from heat.
  2. 2. Stir in vanilla. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
  3. 3. Using buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool. Using cookie cutters coated with cooking spray cut into helmet shapes. Decorate with frosting and/or candies. Best if served the same day.
  4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat caramels and half-and-half on high for 3 minutes, stirring every minute. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Holiday Cottage http://www.holidaycottagepage.com/



Biscuit Bowl Chili Recipe

Biscuit Bowl Chili Recipe
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Ingredients
  1. 1 tube (16.3 ounces) large refrigerated flaky biscuits
  2. 2 teaspoons cornmeal
  3. 1 pound lean ground beef (90% lean)
  4. 1/2 cup chopped onion
  5. 1 can (16 ounces) kidney beans, rinsed and drained
  6. 1 can (11-1/2 ounces) V8 juice
  7. 1 cup ketchup
  8. 2 teaspoons chili powder
  9. 1/2 teaspoon salt
  10. 1/4 to 1/2 teaspoon cayenne pepper
  11. 1/4 teaspoon crushed red pepper flakes
  12. 1/4 teaspoon pepper
  13. 1/2 cup shredded cheddar chee
Instructions
  1. Preheat oven to 350°. Place two muffin tins upside down; spray bottoms and sides of eight alternating muffin cups. On a work surface, roll or press biscuits into 4-in. circles. Sprinkle both sides with cornmeal, pressing lightly to adhere. Place biscuits over greased muffin cups, shaping biscuits around cups.
  2. Bake 11-13 minutes or until lightly browned. Carefully remove biscuit bowls from pans; cool on a wire rack.
  3. Meanwhile, in a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; drain. Stir in beans, V8 juice, ketchup and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve in biscuit bowls; top with cheese. Yield: 8 servings.
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