Cabot Cheddar Cheese Straws

Ingredients:

• 1-1/3 cups King Arthur Unbleached All-Purpose Flour
• Pinch of ground red pepper (cayenne)
• 8 tablespoons (1 stick) cold Cabot Salted Butter
• 5 ounces Cabot Sharp or Extra Sharp Cheddar, grated, divided & lightly packed (about 1 ½ cups)

Instructions:

1. Place several ice cubes in small bowl or cup and add about ½ cup cold water; set aside to chill. Preheat oven to 400°F. Generously butter two baking sheets or coat with nonstick cooking spray.
2. Put flour and red pepper in bowl of food processor. Cut butter into pieces and add to flour; pulse mixture about 10 times until butter is in smaller pieces. (Alternatively, whisk flour and red pepper together in bowl, then work in butter with fingertips.)
3. Add 1 cup of cheese and pulse several times to blend. A tablespoon at a time, pulse in just enough ice water to make mixture that appears crumbly but holds together when firmly squeezed (about 4 tablespoons)(Alternatively, use fork to stir in cheese, then stir in ice water, a tablespoon at a time, to mixture in bowl.) Turn mixture onto work surface and press into rough square.
4. Dusting dough and work surface lightly with flour as needed, roll dough out into approximate 12-inch square. Sprinkle one half of square with remaining ½ cup cheese. Fold bare half of dough over cheese. Neaten edge of rectangle and lengthen into 20-inch-long strip with rolling pin.
5. With knife or pastry wheel, cut strip crosswise into ½-inch-wide straws. Place about ½ inch apart on baking sheets.
6. Bake for 8 to 12 minutes, or until golden brown, watching carefully toward end of baking time. If straws have adhered to baking sheets, loosen with spatula and let cool.

Makes: about 3 dozen

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Classic Deviled Eggs

Classic and tasty appetizer. Sometimes pure and simple is the very best.

Ingredients:

• 12 Eggland’s Best hard cooked eggs
• 2/3 cup lowfat mayonnaise
• 1 teaspoon mustard
• ½ teaspoon salt
• 2 tablespoons paprika, for garnish

Instructions:

1. Cut eggs in half lengthwise, and remove the yolks. Mash yolks with a fork and add mayonnaise, mustard and salt.
2. Put the yolk mixture into a plastic baggie and snip the end off one corner.
3. Pipe the mixture into the whites.
4. Sprinkle with paprika, if desired.
5. Cover and chill for at least one hour.

Makes: 24 servings

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Chili With A Kick

Set out your favorite toppings and enjoy the game!

Ingredients:

• 2 pounds ground beef
• 1 large onion, chopped
• 1 (28 oz.) can crushed tomatoes in puree
• 1 (15 to 19 oz.) can red kidney beans, undrained
• ¼ cup Frank’s^® RedHot^® Original Cayenne Pepper Sauce or Frank’s^® RedHot^® Sweet Heat BBQ Wings Sauce
• 2 (1¼ oz.) packages chili seasoning mix

Instructions:

1. Cook beef in large nonstick pot until browned. Add onion; cook 3 minutes. Drain.
2. Stir in remaining ingredients. Heat to boiling. Stir often.
3. Simmer, partially covered, 15 minutes until flavors are blended; stirring often. Garnish as desired.

Makes: 6 servings

Tip: Substitute ¼ cup chili powder and 2 tablespoons ground cumin for the chili seasoning mix.

Prep time: 5 minutes
Cooking time: 20 minutes

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Chunky Spinach Dip

Ingredients:

• 1 (10 oz.) package frozen chopped spinach
• ½ cup light sour cream
• ½ cup light ranch salad dressing
• 2 tablespoon French’s® Spicy Brown Mustard
• 2 tablespoon fresh chopped dill
• ½ cup chopped canned water chestnuts

Instructions:

1. Cook spinach according to package directions. Drain, cool and squeeze dry.
2. Mix light sour cream, dressing, mustard and dill in medium bowl. Stir in spinach and water chestnuts.
3. Chill. Serve dip with whole grain crackers or vegetables.

Prep time: 12 minutes
Cooking time: 5 minutes

Makes 8 servings (2 cups)

Tip: For a healthy lunchbox, pack ½ cup dip into a resealable plastic food container. Serve with cut-up vegetables or baked tortilla chips.

Click here to see a video on how to prepare this recipe.

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Best Brownies

Ingredients:

• 1 cup (2 sticks) butter or margarine
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup Hershey’s Cocoa or Hershey’s Special Dark Cocoa
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup chopped nuts (optional)

Instructions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Place butter in large microwave-safe bowl. Microwave at medium (50%) 2 to 2½ minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost if desired. Cut into bars.

Makes: About 36 brownies

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Sloppy Joe Bake

Ingredients:

• 1½ pounds ground beef
• 1 large yellow onion, chopped (1½ to 2 cups)
• 2 cans (14½ to 16 ounces each) sloppy joe sauce
• 3 cups uncooked rotini
• ½ cup water
• 1 cup shredded cheddar cheese
• Sliced green onions (optional)

Instructions:

1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef and yellow onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in sloppy joe sauce, rotini and water.
2. Spray 13x9x2-inch glass baking dish with nonstick cooking spray. Spoon beef mixture into dish; cover with aluminum foil. Bake in 350°F oven 35 to 40 minutes or until pasta is tender. Uncover; sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted.
3. Let stand 5 minutes before serving. Garnish with green onions, if desired.

Makes: 6 servings

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Recipe and Photo Courtesy of The Beef Checkoff.

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Baked Fries

Ingredients:

• Olive oil cooking spray
• 1½ pounds Russet potatoes, scrubbed
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh rosemary
• ½ teaspoon sea salt
• ½ teaspoon coarse ground or cracked black pepper

Instructions:

Preheat oven to 425°F and spray a large baking sheet with olive oil cooking spray. Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on high for 3 to 4 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut each potato into 8 wedges. Place in a large bowl and toss with olive oil; spread in a single layer on baking sheet. Bake for 10 minutes. Spray with olive oil cooking spray, turn wedges and spray again. Bake for 10 minutes more or until fries are golden brown and spray once more. Mash together rosemary, salt and pepper in a small bowl with the back of a spoon; sprinkle over cooked potatoes and toss well to coat. Makes 4 servings.

Prep time: 10 minutes
Cooking time: 24 minutes total
Start to finish: 30 minutes
Cost per serving: $.56

Nutritional analysis per serving with skins: Calories: 170, Fat: 3.5g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 300mg, Potassium: 716mg, Carbohydrates: 31g, Fiber: 2g, Sugar: 1g, Protein: 4g, Vitamin A: 0%, Vitamin C: 60%, Calcium: 2%, Iron: 8%

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Pumpkin Crisp and Ice Cream

Ingredients:

• 3 eggs
• 1-15 oz. can pumpkin
• 1-12 oz. can evaporated milk
• 1 cup sugar
• 1/8 teaspoon salt
• 1½ teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 tablespoon vanilla
• 1 package yellow cake mix
• 1 ¼ cups margarine, melted
• 1 cup chopped nuts

Instructions:

Preheat oven to 350°. Mix first eight ingredients together. Pour into ungreased 3-quart baking dish.

Sprinkle cake mix over top and drizzle with margarine. Bake for 25 minutes. Top with nuts and bake for an additional 15 minutes. Serve with Turkey Hill Butter Pecan Ice Cream. Serves 12.

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Football Cake

Ingredients:

• Large seedless oblong shaped watermelon
• 2 cups cream cheese frosting
• Licorice strips

Instructions:

Slice 2 of the sides lengthwise down the watermelon to expose a large watermelon surface on both sides. Cut a football shaped marquis out of the watermelon. Place the watermelon cut into a football shape on a platter. Slice into thin slices but leave assembled as a football. Decorate with the frosting and licorice ties to look like a football with stitches.

Makes: 18 to 24 servings

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Glazed Kielbasa with Barley, Carrots & Mushrooms

Ingredients:

• 1 pound Dietz and Watson Kielbasa
• 2 tablespoons oil
• 8 oz. portobello mushrooms, cleaned, cut in bite size pieces
• 1 cups pearl barley, rinsed
• 4 cup beef stock
• 4 medium carrots, cut in bite size pieces
• 2 tablespoons butter
• ½ cup red currant jelly
• 3 tablespoons coarsely chopped flat leaf parsley

Instructions:

In large saucepan, heat oil over medium high heat. Add mushrooms; saute 2 minutes. Stir in barley, coating well with oil, and carrots. Add stock; bring to boil. Reduce heat; cover and simmer for 35 to 40 minutes, until barley is tender and almost all liquid absorbed. Stir in butter until melted. While barley is cooking, heat jelly in skillet over medium heat. Add kielbasa pieces; cook, stirring frequently until well glazed and lightly browned and crispy, about 8 minutes. To serve, spoon barley mixture onto plates, top with kielbasa. Sprinkle with parsley.

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Sweet and Spicy Cheeseburger Nachos

Double your fun at your next get-together when you combine two party classics. With twice the taste and half the work, they’re bound to be a new favorite

Ingredients:

• 1 pound lean ground beef
• 2 teaspoons minced garlic
• 1 23-ounce jar salsa con queso
• 2 tablespoons finely chopped jalapeño pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon hot pepper sauce
• 1 12-ounce bottle Heinz® Chili Sauce
• 1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
• 2 bags (8 to 11 ounces each) tortilla chips
• ½ cup sliced green onions

Instructions:

In a large saucepan over medium high heat, cook beef and garlic for 6 to 8 minutes, or until cooked through, stirring frequently. Drain fat if needed. Reduce heat to medium, and stir in salsa con queso, jalapeño, red pepper flakes and hot pepper sauce. Cover and simmer for 8 to 10 minutes, or until heated through, stirring frequently.

Meanwhile, combine cranberry sauce and chili sauce in a medium saucepan over medium heat, and simmer until smooth, about 5 to 10 minutes, stirring occasionally.

To serve, arrange tortilla chips on plates. Spoon cheese mixture on top of tortillas and drizzle with cranberry mixture. Sprinkle onions on top and serve immediately. If desired, add additional toppings such as sliced black olives, chopped onions or chopped tomatoes.

Makes: 6 servings

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Super Snack Mix

Ingredients:

• ½ cup (1 stick) butter, melted
• 3 tablespoons Worcestershire sauce or soy sauce
• 1 ½ teaspoons seasoned salt
• ¼ teaspoon McCormick® Black Pepper, Ground
• 1 can (11.5 ounces) mixed nuts (about 2 cups)
• 2 cups each wheat, rice and corn squares cereal
• 2 cups small pretzel shapes, such as twists or rings

Instructions:

1. Preheat oven to 250° F. Mix butter, Worcestershire sauce, seasoned salt and pepper in small bowl.
2. Place remaining ingredients in large bowl. Add butter mixture; toss until evenly coated. Spread evenly on two 15x10x1-inch baking pans.
3. Bake 45 minutes, stirring halfway through cooking time. Cool completely on wire rack. Store in airtight container.

Prep time: 10 minutes
Cooking time: 45 minutes
Makes: 16 (½-cup) servings

Nutrients per serving: 257 calories, 5 g protein, 21 g carbohydrate, 17 g total fat, 15 mg cholesterol, 533 mg sodium, 3 g fiber

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