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Our Favorite Recipes - Page 1

Look each week for 3 new quick and easy recipes to try.
Ingredients are available at Vella’s.

SNICKERS® PIE
2 cups Oreo cookies (crushed fine)
1/2 cup coarse chopped peanuts
1/2 cup butter
1 quart vanilla ice cream
12 (2 oz.) Snickers® Bars
1/4 cup chocolate fudge ice cream sauce
1/4 cup caramel ice cream sauce

Mix cookies, peanuts and butter together. Press in pie plate. Bake at 400°F for 10 minutes. Cool completely. Mix ice cream with 6-8 chopped Snickers® bars and spoon mixture into cooled pie crust. Drizzle chocolate and caramel
with spoon in random lines over pie. Freeze for 4 hours. Decorate with the remaining Snickers® sliced around edge of pie. Makes 12 servings. Very rich!


SHREDDED POTATO CASSEROLE
1 cup diced onions
1 1/2 lbs. hamburger
1 cup diced green peppers
Salt & pepper to taste

Brown hamburger with onions, peppers, salt and pepper and set aside.
Prepare:
8 raw shredded potatoes
Sprinkle with seasoned salt and set aside.
Mix:
4 beaten eggs
1/2 cup milk together

Melt 1/4 cup melted buttter in a 9x13 baking dish and spread potatoes and more salt and pepper to taste on the butter. Put hamburger mixture over this. Pour egg and milk mixture over this and cover and bake at 350°F for
45 minutes or until potatoes are tender. Spread 2 cups of shredded Cheddar cheese on this and return to oven until cheese is melted. Enjoy!


HAMBURGER CHEESE CASSEROLE
2 lbs. hamburger
2 tsp. sugar
1 tsp. garlic
Salt & Pepper to taste
2 tsp. salt
4 (8 oz.) cans tomato sauce
1 (8 oz.) pkg. cream cheese
2 (8 oz.) cartons sour cream
5 green onion tops, sliced thin
1 (12 oz.) pkg. lasagna noodles
2 cups grated cheese

Brown and drain hamburger. Add garlic salt, salt, sugar and pepper. Cook until well blended; add tomato sauce and simmer for 15 minutes. Soften cream cheese and mix with sour cream and sliced onions. Cook noodles as directed. In large pan layer noodles, meat sauce, sour cream, and cheese until all is used. Bake for 30 minutes at 350°F.


VELVETTY CUSTARD PIE
4 eggs slightly beaten
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 cup scalded milk
1 single crust 9 inch pastry shell

Thoroughly mix eggs, sugar, salt, and vanilla. Slowly stir in hot milk. At once, pour into unbaked pie shell. Dash with nutmeg. Bake in very hot (475°F) oven 5 minutes. Reduce heat to 425°F and bake 10 more minutes or until knife comes out clean. This has proved to be a “never watery” custard pie!


BARBECUED MEATLOAF
1 1/2 lb. ground beef
1/2 cup bread or cracker crumbs
1 onion, diced
1 tsp. salt
1 egg
1/2 tsp. pepper
8 oz. tomato sauce
1 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. mustard
1 tsp. Worcestershire sauce

Mix together ground beef, bread crumbs, onion, salt, egg, pepper, and 4 ounces of tomato sauce and form into a loaf. Then in a small bowl; combine the following: 4 ounces tomato sauce, 1/2 cup water, vinegar, brown sugar, mustard, and Worcestershire sauce. Pour this topping over the meatlloaf. Bake at 350°F for 90 minutes. Baste every 20 minutes.


PERFECT CORN BREAD
1 cup sifted all-purpose flour
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup shortening

Sift flour with sugar, baking powder and salt; stir in cornmeal. Add eggs, milk and shortening. Beat with rotary or electric beater until smooth ( do not over beat). Pour into greased 9x9x2 inch pan. Bake at 425°F for 20 to 25 minutes.


TENDER ITALIAN BEEF
1 (3-pound) boneless beef chuck roast
1 (14-ounce) can beef broth
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried onion
1 1/2 tablespoons salt
1 1/4 tablespoons garlic powder
1/2 tablespoon red pepper flakes
2 to 3 bay leaves
1/4 teaspoon pepper
Sandwich rolls
Pepperoncini (optional) for garnish

Place chuck roast in a slow cooker. Combine beef broth, basil, oregano, onion, salt, garlic powder, red pepper flakes, bay leaves and pepper. Pour over roast. Cook on low 8 to 9 hours. Serve as a roast, or slice or shred meat and serve with rolls for sandwiches. Garnish with pepperoncini if desired. Serves 6.


DREAMSICLE SALAD
1 (3-ounce) package cook-and-serve tapioca pudding mix
1 (3-ounce) package cook-and-serve vanilla pudding mix
1 (3- ounce) package orange gelatin
3 cups water
1 (11-ounce) can mandarin oranges, drained
1 (8-ounce) container frozen whipped topping, thawed

Combine the tapioca pudding, vanilla pudding and orange gelatin mixes with the water. Cook until mixture comes to a boil and thickens. Romove from heat and cool. When cooled, fold in mandarin oranges and whipped topping.
Refrigerate overnight. Serves 12.


FUSILLI & BEAN BAKE
2 cups uncooked dried fusilli (thin corkscrew or pasta twists)
6 thick-cut bacon slices cut into 1/2 inch pieces
1 onion, chopped
1 clove garlic, minced or crushed
1 (15 1/2-ounce) can cannelloni beans, rinsed and drained
1 (15-ounce) can red beans or kidney beans, rinsed and drained
1 (15-ounce) can black eyed peas, rinsed and drained
1 (14 or 16-ounce) can whole tomatoes with liquid, cut up
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Cook fusilli according to package directions: drain and set aside.
Cook bacon in 10-inch skillet over medium-high heat until softened, 3 to 4 minutes. Stir in onion and garlic. Continue cooking, stirring occasionally, until onion is softened and bacon is crisp, 8 to 10 minutes. Drain and discard fat. Meanwhile preheat oven to 350 degrees. Stir together cooked fusilli, cooked bacon mixture, cannelloni beans, red beans, black-eyed peas, tomatoes, oregano, salt and pepper in a 3-quart casserole dish. Cover and bake 20 minutes. Stir gently; top evenly with shredded cheese. Continue baking 15 to 20 minutes longer, or until bubbly and heated through. Serves 6.


STUFFED PORK ROAST
1 pkg. onion soup mix
1 (10 oz.) pkg. frozen chopped spinach
1/2 lb. Italian sausage
1/2 cup bread crumbs
1/2 cup silvered almonds, toasted
2 eggs
2 tablespoons parsley
1 teaspoon chopped garlic
2 1/2 lb. boneless center cut pork loin roast
1-2 teaspoons oil

Preheat oven to 350 degrees. In bowl combine onion soup, spinach, sausage, bread crumbs, eggs, parsley, and garlic; set aside. Butterfly roast. Spread spinach mixture evenly on cut side. Roll and tie with string. In roasting
pan (on rack) place pork seam down. Rub roast with oil. Poke chopped garlic in fork holes. Roast 1 1/2 hours or until thermometer reaches (165 degrees for medium or 180 degrees for well done. Makes 8 servings. Salt and pepper to taste.


MOLTEN CHOCOLATE CUPCAKES
1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container (1 lb.) Betty Crocker® Rich & Creamy chocolate frosting
Powdered sugar, if desired
Sliced strawberries, if desired

1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stir occasionally, until thick.
2. heat oven to 350°F (325°F for dark or nonstick pans). Spray 18 large muffin cups, 2-3/4x1-1/4 inches, with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30
second; beat on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar; garnish with strawberry slices. Serve warm. Also delicious served with a small scoop of vanilla ice cream.


ROASTED ASPARAGUS WITH LEMON-SHALLOT BUTTER
1 pound thick asparagus, trimmed
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 teaspoons butter
1 small shallot, peeled and minced
4 teaspoons lemon juice

Preheat oven to 500 degrees. Arrange asparagus in single layer in small roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper. Stir to coat. Roast for 10 to 15 minutes, or until tender and browned, shaking once. Meanwhile, melt butter in small saucepan. Add shallot. Sauté for 2 to 3 minutes, or until tender. Add lemon juice. Drizzle over asparagus. Serves 2.


BAKED PARMESAN CHICKEN
1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts

Preheat oven to 400 degrees. In 13x9in baking pan melt butter in oven. Meanwhile in bowl mix all ingredients
except milk and chicken. Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter then place skin side up in pan. Bake for 45 to 50 minutes or until chicken is fork tender and golden brown. (Parmesan cheese forms a crunchy coating on this oven-baked chicken.)


QUICK AND EASY PEACH COBBLER
1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)

Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended.

(Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees.

(Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.


SWEET POTATO SOUFFLE
2 c. sweet potato, boiled and mashed
1 c. sugar
2 eggs, well beaten
3/4 c. butter
1/2 c. milk
1 tsp. vanilla
1 tsp. cinnamon

Combine all ingredients for souffle and pour into baking dish. Combine all topping ingredients and sprinkle over top. Bake at 350 degrees for 30 minutes.

TOPPING:
1 c. packed brown sugar
1/3 c. flour
1 c. chopped pecans
1/4 c. melted butter
Combine.


CREAMY POTATO STICKS
1/4 c. all-purpose flour
1-1/2 cups milk
1/2 tsp. salt
1 can (10-3/4 oz.) condensed cream of celery, undiluted
1/2 lb. processed American cheese, cubed
5 to 6 large baking potatoes, peeled
1 c. chopped onion Paprika

In a saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2
minutes. Remove from heat; whisk in soup and cheese until smooth. Set aside. Cut potatoes into 4 inch x 1/2 inch x 1/2 inch sticks; place in a greased 13x9x2 inch baking dish. Sprinkle with onion. Top with cheese sauce. Bake,
uncovered, at 350°F for 55-60 minutes or until potatoes are tender. Sprinkle with paprika. Makes 6 servings.


BAKED SPAGHETTI
1 c. chopped onion
1 tbsp. butter or margarine
1 c. chopped green pepper
1 can (28 oz.) tomatoes w/ liquid, cut up
1 can (4 oz.) mushroom stems & pieces, drained
1 can (2-1/4 oz.) sliced ripe olives, drained
1 lb. ground beef, browned & drained, optional
2 tsp. dried oregano
12 oz. spaghetti, cooked & drained
2 c. (8 oz.) shredded cheddar cheese
1/4 c. water
1/4 c. grated Parmesan cheese
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted

In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9x2 inch pan baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with parmesan cheese. Bake, uncovered, at 350°F for 30-35 minutes or until heated through. Makes 12 servings.


BLUEBERRY SALAD

1 (6 oz.) package blackberry, raspberry or black raspberry gelatin.
2 cups boiling water.
1 ( 15 oz.) can crushed pineapple, undrained.
1 (21 oz.) can blueberry pie filling.

Dissolve gelatin in boiling water. Add pineapple and pie filling. Pour into a 13x9 inch dish. Refrigerate until set.
Serves 10 to 12.


PEANUT BUTTER PIE

CRUST:
1-1/4 cups chocolate cookie crumbs ( 20 cookies)
1/4 cup sugar
1/4 cup butter or margarine, melted
FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tbsp. butter or margarine, softened
1 tsp. vanilla extract
1 cup heavy cream, whipped
Grated chocolate or chocolate cookie crumbs, optional

Combine crust ingredients;press into a 9 inch pie plate. Bake at 375°F for 10 minutes. Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into
crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate. Makes 8-10 servings.


SOUTH-OF-THE-BORDER FIESTA STEAKS
4 pork steaks
1(18 oz.) can tomato sauce
1 small onion, chopped
1 small green bell pepper, chopped
3 tbsp/ vegetable oil
Flour to dredge steaks
1/4 tsp. salt, divided
1/4 tsp. pepper, divided
1 cup tomato salsa
1/2 c. chicken broth
1/2 c. beef broth
1/2 c. chopped pimento-stuffed green olives
1 1/4 tsp. chili powder
1/4 tsp. cumin
Fresh cilantro, chopped
1 clove garlic, chopped

Trim fat from steaks;set aside. Sauté onion and green pepper in oil until onion is golden brown; remove from skillet. Dredge steaks in mixture of flour, salt and pepper. Add steaks to skillet; brown on both sides. Return onion and bell pepper to skillet. Simmer, covered, 25 to 30 minutes, or until pork steaks are fork-tender. For sauce, combine tomato sauce, salsa, chicken broth, beef broth, olives, garlic, chili powder, cumin, salt and pepper in a saucepan; cook until heated through. Place steaks on warmed platter; pour sauce over all. Scatter chopped cilantro across steaks and sauce. Serves 4.


RHUBARB CAKE
1/2 c. vegetable shortening
1 1/2 c. sugar
2 c. flour, sifted
1 1/2 c. finely chopped rhubarb
1 c. buttermilk
1 egg
1 tsp. baking soda
1/2 tsp. salt
TOPPING
1 c. sugar
3/4 c. chopped pecans
1 tsp. cinnamon

Preheat oven to 350°F. Spray a 12x8 inch pan with nonstick cooking spray. Cream shortening and sugar. Add flour,
rhubarb, buttermilk, egg, baking powder and salt. Pour into prepared pan. For topping, combine sugar, pecans and
cinnamon; sprinkle over cake; press lightly. Bake for about 40 minutes, or until cake is golden brown on the edges.
Serves 12 to 16.


CABBAGE CASSEROLE
1/2 medium cabbage
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter
2 tbsp. flour
1/8 tsp. black pepper
1 cup milk
1/2 cup mayonnaise
1/2 cup shredded cheese
1 tbsp. chili sauce

Thinly slice cabbage. Cook in covered skillet in small amount of water;drain. Spray a 2-quart casserole dish with nonstick cooking spray. Preheat oven to 375°F. Place cabbage in prepared casserole dish. Sauté onion and green
pepper in butter until tender. Add milk. Cook and stir until bubbly. Pour over cabbage. Bake, uncovered, 20 minutes. Stir together mayonnaise, cheese and chili sauce. Spread over cabbage. Bake 5 minutes longer. Serves 6 to 8.


FRIED CHEESE STICKS
1 (16 oz.) block mozzarella cheese
3/4 cup oven-toasted bread crumbs
1/4 cup all-purpose flour
1 tbsp. Italian seasoning
3 large eggs Vegetable oil

Cut cheese into 1/2x1/2x 4 inch sticks. In a shallow dish, combine bread crumbs, flour and italian seasoning. In a
small bowl, lightly beat eggs. Dip cheese sticks into beaten eggs, allowing excess to drain. Coat each cheese stick
in bread-crumb muxture. Dip coated cheese sticks in eggs, allowing excess to drain. Roll in bread crumbs again.
Place on lightly greased baking sheet. Repeat procedure with remaining cheese sticks. Cover and freeze for at least 2 hours or up to 2 days. In a large skillet, pour oil to a depth of 1/2 inch. Heat oven to 350°F over medium heat on stovetop. Fry frozen cheese sticks, 5 at a time, for 1 minute per side, or until lightly browned. Drain on paper towels and keep warm. Makes 20 cheese sticks. Serve with easy pizza sauce.


CHOCOLATE STICKY BUNS
1/4 butter
1/4 cup light corn syrup
3/4 cup brown sugar
2 1/2 tbsp. unsweetened cocoa powder
1/4 cup chopped pecans
1/3 (48 oz.) package frozen bread dough, thawed
1 tbsp. butter, melted
1 1/2 tbsp. sugar
3/4 tsp. unsweetened cocoa powder
1/4 tsp. ground cinnamon

Melt butter in a medium saucepan over mediumlow heat on stovetop. Add corn syrup, brown sugar, and 2 1/2 tablespoons cocoa powder. Bring mixture to a boil, stirring constantly. Boil for 1 minute. Remove from heat. Pour into a greased 9- inch cake pan. Sprinkle with pecans; set aside. On a lightly floured surface, roll dough into a 14x10 inch rectangle. Brush dough with 1 tablespoon melted butter. In a small bowl, combine sugar, 3/4 teaspoon cocoa powder and cinnamon; sprinkle over melted butter. Roll up, jellyroll fashion, starting at a long edge; cut into 1-inch thick slices. Arrange slices over chocolate sauce in prepared pan. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes, or until doubled in size. Preheat oven to 350°F. Bake for 25 minutes. Remove from oven and immediately invert onto a serving platter. Makes 14 rolls.


SHREDDED BBQ BEEF SANDWICHES
1 large yellow onion, sliced
1 (2.5 lb.) boneless chuck roast
2 tbsp. Worcestershire sauce
1 cup barbeque sauce
1 ( 12 oz.) can Dr. Pepper®
10 sandwich buns

Place onions in bottom or a 4-quart slow cooker. Place roast on top of onions. Sprinkle roast with Worcestershire sauce, top with barbeque sauce. Pour Dr. Pepper® over roast. Cover and cook on high for 5 hours, or on low for 9 hours. Remove beef and onion to a large bowl, reserving liquid; shred beef. Add one cup reserved liquid to beef to moisten; serve on buns, with additional reserve sauce for dipping.


BACON CHEESEBURGER ROLL-UP
1 lb. lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions ( about 1 small)
1/2 lb. (8 oz.) Velveeta pasteurized prepared cheese product, cut into 1/2 inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust

Preheat oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add Velveeta; cook until completely melted, stirring frequently. Remove from heat; set aside. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8 inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet. Bake 20-25 minutes or until golden brown. Cut diagonally into 6 slices to serve. Makes 6 servings, 1 slice each. Jazz it up! Serve with your favorite
condiments, such as Claussen Dill Burger Slices, Grey Poupon Mustard, ketchup, sliced tomatoes and/or Taco Bell Home Originals Thick ‘N Chunky Salsa.


BAKED BEEF STEW
1 can ( 14 1/2 oz.) diced tomatoes, undrained
1 cup water
3 tbsp. quick-cooking tapioca
2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 lbs. lean beef stew meat cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion, cut into chunks
1 slice bread, cubed
4 medium carrots, cut into 1 inch chunks

In a large bowl, combine tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingrediants; mix well. Pour into a greased 13x9x2 inch or 3 quart baking dish. Cover and bake at 375°F for 1 3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls. Makes 6-8 servings.


FRESH APPLE CAKE
3 cups all-purpose flour
1/2 tsp. salt
2 tsp. ground cinnamon
2 cups packed brown sugar
1 tsp. baking soda
1 1/2 cups vegetable oil
3 large eggs
4 cups peeled and grated Granny Smith apples
1 cup coarsely chopped pecans
(about 3 large apples)
1 recipe Caramel-Pecan Glaze (recipe follows)
2 tsps. vanilla extract

Preheat oven to 350°F. Lightly coat a Bundt pan with nonstick cooking spray. Dust lightly with flour. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. In a large bowl, whisk together brown sugar, oil and eggs. Gradually add flour to mixture. Stir in apples, pecans and vanilla. Pour batter into prepared pan. Bake for 50 to 55 minutes, or until toothpick inserted near center is clean when removed. Cool for 10 minutes on wire rack before removing from pan. Top with Caramel-Pecan Glaze. Serve warm or cooled.

CARAMEL-PECAN GLAZE
1/4 cup butter
1/2 cup pecan halves
3/4 cup packed brown sugar
1/4 cup corn syrup
1/4 cup heavy whipping cream

In a small saucepan, melt butter, add pecans. Cook over medium heat, stirring constantly until nuts are toasted. approx. 1 minute. Stir in brown sugar, corn syrup, and heavy whipping cream. Bring to a boil, stirring constantly. Allow mixture to cook at a rolling boil for 2 minutes. Remove from heat. Cool until thickened. Drizzle over cake or spoon over individual slices.


RHUBARB CAKE
1/2 cup vegetable shortening
1 1/2 cups sugar
2 cups flour, sifted
1 1/2 cups finely cut rhubarb
1 cup buttermilk
1 egg
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350°F. Spray a 12x8 inch pan with nonstick cooking spray. Cream shortening and sugar. Add flour, rhubarb, buttermilk, egg, baking soda and salt. Pour into prepared pan. For topping, combine sugar, pecans and cinnamon; sprinkle over cake; press lightly. Bake for about 40 minutes, or until cake is golden brown on the edges. Makes 12 to 16.


PHILADELPHIA® “FRUIT SMOOTHIE”
NO-BAKE CHEESECAKE

1 1/2 cups Honey Maid graham cracker crumbs
1/4 cup ( 1/2 stick) butter, melted
2 tbsp. sugar
4 pkg. ( 8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1 pkg. ( 12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed & drained
1 tub ( 8 oz.) Cool Whip whipped topping, thawed, divided

Line 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 tbsp. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover. Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with remaining whipped topping. Store leftover cheesecake in refrigerator. Makes 16 servings.


FIESTA CHICKEN
1 can (10 3/4 oz.) condensed cream of chicken undiluted
1 can ( 10 3/4 oz.) condensed cream of mushroom soup,
undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper
1 small onion, chopped
2-3 tsp. chili powder
12 corn tortillas ( 6 inches); cut into 1-inch strips
3 cups cubed cooked chicken
1 cup ( 4 oz.) shredded Colby cheese

In a bowl, combine soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 18x9x2 inch baking dish, layer half of the tortilla strips, chicken soup mixture and cheese. Repeat layers. Cover and bake at 350°F for 40-50 minutes or until bubbly. Makes 6 to 8 servings.


GRILLED BRUSHCHETTA CHICKEN
1/4 cup Kraft Sun-dried tomato vinaigrette dressing, divided
4 small boneless skinless chicken breast halves ( 1 lb.)
1 medium tomato, finely chopped
1/2 cup Kraft shredded mozzarella cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese basil and remaining 2 tbsp. dressing. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken us cooked through (170°F). Serve with buttered egg noodles and grilled or steamed vegetables.


STRAWBERRY FREEZE
12 Chips Ahoy! Real Chocolate Chip Cookies
1 pkg. ( 8 oz.) Philadelphia cream cheese, softened
1/2 cup sugar
1 can ( 12 oz.) frozen berry juice concentrate, thawed
1 cup crushed strawberries
1 tub ( 8 oz.) Cool Whip Whipped topping, thawed
2 cups strawberries, halved

Arrange cookies in single layer on bottom of 9-inch springfoam pan; set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add juice concentrate, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan. Freeze 6 hours or until firm. Remove from freezer; let stand in refrigerator 15 min. to soften slightly. Top with the halved strawberries just before serving. Store leftover dessert in freezer. Substitute Prepare as directed, using Cool Whip strawberry whipped topping.


CARAMELIZED BEEF SKEWERS
1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, divided
1/4 cup Kraft Original Barbecue Sauce
1 tsp. Grey Poupon Dijon Mustard

Toss steak with 2 tbsp. of the steak sauce; let stand 10 minutes or overnight to marinate. Meanwhile, combine remaining 2 tbsp. steak sauce, the barbecue sauce and mustard; set aside. Preheat grill to medium- high heat. Thread steak onto eight long soaked wooden or metal skewers. Grill skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture. Serve with hot cooked rice and a tossed green salad.


RHUBARB DUMP CAKE
4 cups cut-up rhubarb
1 cup sugar
1 (3 oz.) package strawberry gelatin
1 cup water
1 (18.25 oz.) yellow cake mix
1/2 cup butter, melted

Preheat oven to 350°F. Grease a 13x9 inch pan. Add ingredients in layers, as followed: rhubarb, sugar, gelatin, water, cake mix and melted butter. Press down lightly. Bake 30 to 35 minutes, or until cake tests done.


SPICED SHRIMP BOWL
1 medium lemon, halved
2 1/2 lbs. medium red potatoes (about 10) quartered
1 tsp. ground coriander
1 tsp. cayenne pepper
1/8 tsp. ground allspice
1/8 tsp. ground cloves
15 whole peppercorns
4 garlic cloves, peeled and halved
4 bay leaves
2 tsp. mustard seed
1/2 tsp. dill seed
4 celery ribs, halved
1 bunch parsley
3 medium ears sweet corn, husked & cut into 2 in. pieces
1 tsp. salt
2 medium onions, cut into wedges
1 1/2 lbs. uncooked shell-on jumbo shrimp ( about 18)

Squeeze juice from lemon halves into a large bowl; add lemon and potatoes to bowl. Sprinkle with coriander, cayenne, allspice and cloves; toss to coat. Set aside. Place peppercorns, garlic, bay leaves, mustard seed and dill seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place the spice bag, celery, parsley and onions in a soup kettle; add water. Bring to boil; cover and boil for 15 minutes. Strain, reserving liquid and spice bag. Discard parsley and vegetables. Return cooking liquid with spice bag to the heat; carefully add potato mixture. Bring to a boil, reduce heat; simmer, uncovered, for 15 minutes. Add corn; simmer 15-20 minutes longer or until potatoes and corn are tender. Stir in shrimp; cook for 3 minutes or until shrimp turn pink. Drain; discard spice bag and lemon. Transfer shrimp mixture to a large serving bowl. Sprinkle with salt; toss to coat.


ITALIAN VEGGIE SKILLET
1 medium onion, halved & sliced
1 medium sweet red pepper, chopped
1 tbsp. olive oil
3 medium zucchini, thinly sliced
1 garlic clove, minced
1 1/2 cups frozen corn, thawed
1 large tomato, chopped
2 tsp. minced fresh basil
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/4 cup shredded Parmesan cheese

In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes. Add zucchini and garlic; sauté 4-5 minutes longer or until vegetables are crisp-tender. Add the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with Parmesan cheese. Serve immediately.


GRILLLED TACO-BARBECUE CHICKEN
2 tbsp. Old El Paso® taco seasoning mix (from 1.25 oz. pkg.)
1 tsp. dried oregano leaves
4 boneless skinless chicken breasts ( about 1 1/4 lb.)
1 tbsp. olive or vegetable oil
1/4 cup barbecue sauce
2 tbsp. chili sauce
1/2 tsp. ground cumin

Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on high 30 to 60 seconds or until hot. Serve sauce over chicken.

Oven directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 20 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).


CHEESY POTATOES
1 can( 10 3/4 oz.) condensed cream of chicken soup
1/2 cup Sour Cream
1 pkg. (32 oz.) frozen Southern-Style hash brown potatoes, thawed
1 pkg. (8 oz.) Kraft shredded cheddar cheese
2 cups Ritz toasted chips cheddar, crushed (about 1 cup crumbs)
2 tbsp. butter, melted

Preheat oven to 350°F. Combine soup and sour cream in a large bowl. Add potatoes and cheese; mix well. Spoon mixture into a 13x9 inch baking dish. Combine crushed chips and butter; sprinkle evenly over potato mixture. Bake 50 min. or until heated through. Makes 12 servings, 1/2 cup each.


PHILADELPHIA NEW YORK STYLE STRAWBERRY SWIRL CHEESECAKE
1 cup Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
1/3 cup SMUCKER'S® Seedless Strawberry Jam

PREHEAT oven to 325° F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min. BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble
effect. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.


GRILLED CORN ON THE COB WITH HERB BUTTER
1/4 cup butter or margarine
1/2 tsp. garlic salt
2 tbsp. chopped fresh chives
6 ears fresh sweet corn, husks removed, cleaned
1/4 cup grated Parmesan Cheese

Heat gas or charcoal grill. Cut 30x18 inch sheet of heavy duty foil. In small microwavable bowl, place butter, garlic salt & chives. Microwave uncovered on high 15-20 seconds or until butter is melted. Brush butter mixture over each ear of corn. Place corn on center of foil. Pour any remaining butter mixture over corn. Sprinkle with cheese. Bring up 2 sides of foil over corn so edges meet. Seal edges, making tight 1/2 inch fold; fold again, allowing space for heat circulation or expansion. Fold other sides to seal. Place packet on grill over low heat. Cover grill; cook 12-18 minutes, rotating packet 1/2 turn after every 6 minutes, until corn is tender. To serve, cut large X across top of packet; carefully fold back foil to allow steam to escape.


SOUTHWESTERN GRILLED PORK CHOPS WITH PEACH SALSA
3 ripe medium peaches, peeled, chopped ( about 1 1/2 cups)
1/4 cup finely chopped red bell pepper
2 tbsp. finely chopped red onion
1 tbsp. chopped fresh cilantro
2 tsp. packed brown sugar
2 tsp. fresh lime juice
1/4 tsp. finely chopped jalepeño chile
1 tbsp. chili powder
4 bone-in pork loin chops, 1/2 inch thick ( 4 oz. each)

Heat gas or charcoal grill. In medium bowl, mix peaches, bell pepper, onion, cilantro, brown sugar, lime juice and chile; set aside. Rub chili powder on both sides of each pork chop. Place pork on grill over medium heat. Cover grill; cook 6-9 minutes, turning once, until pork is no longer pink in center. Serve pork chops topped with salsa or serve salsa on the side.


GREEN BEANS W/ PICKLED ONIONS
3 cups fresh green beans, strings removed
1/4 cup cider vinegar
1 tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1/2 medium red onion, very thinly sliced
2 tsp. olive or vegetable oil

In a 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water. Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tbsp. vinegar mixture. In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.


SPARKLING RASPBERRY LEMONADE
1 pkg. ( 10 oz.) frozen raspberries in syrup, thawed
1 can ( 12 oz.) frozen pink lemonade
1 can (11.5 oz.) frozen raspberry juice cocktail concentrate, thawed
6 cups water
24 oz. lemon-lime carbonated beverage
1/2 lemon, thinly sliced

Into 1 ice-cube tray, carefully spoon raspberries with syrup. Add enough water to just cover raspberries. Freeze about 3 hours or until firm. In large glass or plastic container, mix lemonade concentrate, raspberry juice concentrate and water. Refrigerate until serving. Just before serving, stir carbonated beverage into lemonade mixture. Serve over ice, garnish with lemon slices.


STRAWBERRY CHEESECAKE BARS
1 (18.25 oz.) package strawberry cake mix
1/2 cup butter, melted
1 large egg, lightly beaten
1 (8 oz.) package cream cheese, softened
1 ( 16 oz.) package powdered sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract

Preheat oven to 375°F. Combine cake mix and butter in large bowl. Add 1 egg; stir well. Press into a lightly greased 9x13 inch pan. Beat cream cheese, powdered sugar, and 2 eggs at medium speed of an electric beater until creamy; stir in vanilla. Pour cream cheese mixture over crust. Bake at 375°F for 30 minutes or until just set; cool completely on a wire rack. Cut into bars.


NO-CHOP ANTIPASTO TRAY
1 ( 9 oz. ) package refrigerated spinach tortellini
1 ( 12 oz.) jar peperoncini, undrained
1 ( 16 oz.) pkg. fresh broccoli florets
1 ( 16 oz.) pkg. fresh baby carrots
1 ( 14 oz.) can quartered artichoke hearts, drained
1 (8.5 oz.) sliced pepperoni
2 tbsps. Dijon Mustard
1 tbsp. olive oil

Cook tortellini according to package directions; drain. Drain peperoncini, reserving 3 tablespoons liquid. Arrange tortellini, peperoncini, broccoli, and next 3 ingredients on a large platter. Combine reserve pepper liquid, the
mustard, and olive oil; stir well. Drizzle mustard mixture over antipasto; serve immediately, or cover and chill.


SPEEDY PORK TOSTADAS
4 (8”) flour tortillas
2 tbsp. vegetable oil, divided
1/2 lb. pork tenderloin, cut into short, thin strips
2 cloves garlic, minced
1 tsp. ground cumin
1 ( 16 oz.) can pinto beans, drained
1/2 cup chunky salsa
2 cups shredded romaine lettuce
1/2 cup ( 2 oz.) shredded cheddar cheese
1 tomato, chopped
1/4 cup sour cream

Preheat oven to 375°F. Arrange tortillas on a baking sheet; using 1 tbsp. oil, coat both sides of tortillas. Bake 375°F for 7 to 8 minutes or until golden. While tortillas bake, heat remaining 1 tbsp. oil in a large nonstick skillet
over medium-high heat until hot. Add pork, garlic, and cumin; cook 3 minutes or until pork is browned on all sides, stirring often. Add beans and salsa; simmer 4 minutes or until pork is tender. Place tortillas on 4 individual serving plates; arrange lettuce evenly over tortillas. Top tortillas evenly with pork mixture, cheese tomato, and sour cream.


SAUTEED CHICKEN IN LEMON SAUCE
6 skinned and boned chicken breasts
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
1/4 cup butter
2 tbsp. chicken broth
2 tsp. grated lemon rind
2 tbsp. lemon juice
3/4 cup whipping cream
1/2 cup chicken broth
1/2 cup grated parmesan cheese, divided
1/4 cup fresh parsley or 1 1/2 tbsp. dried parsley

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2” thickness, using a meat mallet or rolling pin. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Melt butter in large skillet over medium-high heat. Add chicken; cook 3 to 5 minutes on each side or until golden. Remove chicken from skillet. Set aside, and keep warm. Wipe skillet with paper towels. Add chicken broth, lemon rind, and lemon juice to skillet; cook one minute, stirring to loosen particles from bottom of skillet. Stir in whipping cream and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, 5 to 6 minutes, stirring occasionally. Stir in 1/4 cup parmesan cheese, remaining 1/4 teaspoon salt, and remaining 1/8 tsp. pepper; simmer 1 minute, stirring constantly. Pour sauce over chicken; sprinkle with remaining 1/4 cup parmesan cheese and the parsley.


ROASTED NEW POTATOES
1 large clove garlic, minced
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. dried rosemary, crushed
1/8 tsp. pepper
1 1/2 tbsp. olive oil
1 1/2 lbs. small red potatoes, cut in half

Preheat oven to 450°F. Combine first 6 ingredients in a large bowl. Add potatoes; toss well. Spoon potato mixture onto a lightly greased 10”x15” rimmed baking sheet. Bake at 450°F for 30 minutes or until tender and brown, stirring after 20 minutes.


RASPBERRY BARS
1 (18.25 oz.) package yellow cake mix
2 1/2 cups quick-cooking oats, uncooked
3/4 cup butter, melted
1 ( 12 oz.) jar raspberry preserves

Preheat oven to 375°F. Combine cake mix and oats. Stir in butter until mixture is crumbly. Press about 3 cups mixture into a greased 9”x13” pan. Spread preserves over crumb mixture, sprinkle with remaining crumb mixture. Pat gently to level topping. Bake at 375°F for 24 to 26 minutes or until golden brown. Cool completely in
pan on a wire rack. Cut into bars. Makes 32 bars.


FLUFFY CREAM CHEESE FRUIT DIP
1 ( 8 oz. ) package cream cheese, softened
2 cups powdered sugar
2 tsp. vanilla extract
1/2 cup whipping cream, whipped

Beat cream cheese, powdered sugar, and vanilla at medium speed of an electric beater until fluffy. Fold in whipped cream; serve with fresh strawberries.

CITRUSY DIPS:

Citrus-Cream Cheese Dip: Add 1 tbsp. grated lime, lemon or orange rind to cream cheese mixture. Proceed with recipe as directed.
Smooth Orange-Cream Cheese Dip: Add 1/4 cup orange liqueur to cream cheese mixture. Proceed with recipe as directed.
Orange Marmalade-Cream Cheese Dip: Add 1/2 cup orange marmalade to cream cheese mixture. Proceed with recipe as directed.


EASY SKILLET EGGPLANT LASAGNA
1 cup Italian-seasoned bread crumbs
1 ( 1 lb.) eggplant, cut into 1/4” slices
2 large eggs, beaten
1/4 cup vegetable oil, divided
1 (26 oz.) jar marinara sauce
1 cup ( 4 oz.) shredded mozzarella cheese

Place bread crumbs in a shallow dish. Dip eggplant slices in eggs; dredge in bread crumbs, shaking off excess. Heat 2 tablespoons oil in a large skillet over medium heat until hot. Fry half of eggplant slices in hot oil until golden on each side. Remove from skillet; keep warm. Add remaining oil to skillet; fry remaining eggplant slices until golden on each side. Return reserved eggplant slices to skillet. Pour marinara sauce over eggplant. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until eggplant is tender. Sprinkle with cheese; cover and simmer 1 to 2 more minutes or until cheese melts. Makes 4 servings.


ORANGE CREAM PIE
4 cups (1 qt.) ice cream, softened
1 (11 oz.) can mandarin orange segments, drained
1 ( 6 oz.) graham cracker crust Garnish: orange rind curls

Beat softened ice cream and mandarin oranges at medium speed w/ electric beater until blended. Spoon into pie
crust; cover and freeze 8 hours or until firm. If desired, serve with orange glaze.

Orange Glaze ( Optional)
2/3 cup sugar
1/4 cup water
3 tbsps. orange liqueur or 3 tbsps. orange juice
2 1/2 tbsps. light corn syrup
1 tbsp. grated orange rind

Bring all ingredients to a boil in a small saucepan, stirring constantly; boil 2 minutes. Cover glaze, and chill 1 hour. Makes 8 servings.


CHOCOLATE COOKIE PUDDING
1 ( 5.9 oz. ) package chocolate instant pudding mix
2 cups milk
1 (3 oz.) package cream cheese, softened
1 ( 8 oz.) container frozen whipped topping, thawed
16 double-stuffed cream-filled chocolate sandwich cookies, crushed
3/4 cup chopped pecans, toasted

Whisk together pudding mix and milk for 2 minutes. Cover and chill 5 minutes. Meanwhile, stir together cream cheese and whipped topping. Place 1 cup crushed cookies in an 8-cup bowl. Spread half the cream cheese mixture
on top; sprinkle with half the toasted pecans. Spread all the pudding over top; spread remaining cream cheese mixture over pudding. Sprinkle with remaining cookies and pecans. Cover and chill until ready to serve. Makes 6 to 8 servings.

Scrumptous Substitutions

Mocha Cookie Pudding:

Crush 16 coffee-flavored cream-filled chocolate sandwich cookies. Stir 2 tablespoons strong coffee into cream cheese mixture. Omit pecans. Proceed with recipe as directed.

Chocolate-Peanut Butter Cookie Pudding:

Crush 16 peanut butter creamfilled chocolate sandwich cookies. Substitute 1/4 cup peanut butter for cream
cheese and 1 cup chopped dry-roasted peanuts for pecans. Proceed with recipe as directed.

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