Sep 28, 2012
Wrap up a hot dog in true mummy fashion in this fun Halloween take on classic Crescent Dogs. Servings: 10
Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired (more…)
Sep 28, 2012
Go for the fringe element with these whimsical dippers, made fast from refrigerated breadsticks. Servings: 32
Ingredients:
1 can (8 oz) Pillsbury® refrigerated garlic breadsticks
1 tablespoon plus 1 teaspoon olive oil
1/2 cup grated Parmesan cheese
2 cups marinara sauce (more…)
Sep 28, 2012
Top this sweet pizza any way you like, Halloween-style. Just 5 ingredients, 15 minutes prep. Servings: 16
Ingredients:
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup creamy peanut butter
1 cup candy corn
1/2 cup raisins
1/4 cup vanilla ready-to-spread frosting (from 1-lb can) (more…)
Sep 16, 2012
Lamb’s rich flavor and buttery tenderness make it a star choice for everything from grilling to braising. American lamb is an excellent source of high quality protein and an average three-ounce serving of lamb has only 175 calories.
| Rosemary Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish |
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Recipe Type: Main Dish
Author: Chef Brooke Vosika
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
This delicious grilled lamb recipe comes from Chef Brooke Vosika from the Four Seasons Hotel in Boston, Massachusetts.
- 2 tbsp Olive Oil
- 2 tbsp Fresh Rosemary Leaves finely chopped
- 4 Lamb Loin Chops double cut
- 1 tsp Salt
- 4 tsp Coarsely Ground Black Pepper
Cranberry and Peppered Apple Relish
- 1/4 cup Dried Cranberries
- 1/4 cup Apple Juice heated
- 1 Granny Smith Apple chopped into 1/2″ pieces
- 1/4 cup Fresh or Frozen Cranberries
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tsp Coarsely Ground Black Pepper
- 1 tsp Packed Brown Sugar
- pinch Salt
- Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour.
- Grill over medium-hot coals about 20 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
- Internal temperature will rise approximately 10 degrees. Serve with Cranberry and Peppered Apple Relish.
- Cranberry and Peppered Apple Relish – combine all ingredients. Tip: This relish is best made a day ahead to allow flavors to blend.
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For those that do not have a lot of experience cooking with lamb, determining when it is done is the biggest challenge. Avoid guessing and use a good meat thermometer. Visit the American Lamb website for Lamb 101 and cooking times.
Photo and recipe courtesy the American Lamb Board.
Sep 16, 2012
The mild licorice flavor of fennel imparts a light, delicately fresh flavour, and makes this stuffing anything but ordinary.
| Roasted Fennel with Lemon Stuffing |
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Recipe Type: Side
Author: Campbell’s Kitchen Recipes
Prep time: 25 mins
Cook time: 60 mins
Total time: 1 hour 25 mins
Serves: 12 servings (about 3/4 cup each)
Packed with roasted fennel, onions and lemon, this stuffing is especially delicious with pork or lamb.
- 2 medium fennel bulbs, trimmed and diced (about 3 cups)
- 2 medium sweet onions, chopped (about 2 cups)
- 4 cloves garlic, chopped
- 1/4 cup olive oil
- 4 teaspoons grated lemon zest
- 1/4 cup chopped fresh parsley
- 1/2 cup pine nuts, toasted
- 3 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
- 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
- Heat the oven to 400°F. Place the fennel, onions and garlic into a large bowl. Add the oil and toss to coat. Spoon the fennel mixture onto 2 rimmed baking sheets.
- Roast for 30 minutes or until the fennel mixture is lightly browned, stirring occasionally.
- Reduce the oven temperature to 350°F. Stir the fennel mixture, lemon zest, parsley, pine nuts and broth in a large bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
- Bake for 30 minutes or until the stuffing mixture is hot.
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Sep 10, 2012
Fruit kabobs are an easy-to-make, fun snack that everyone can enjoy. Try them as a light, and delicious alternative to traditional party fare, or as a nutritious after-school snack for your kids. Fruit kabobs and yogurt dip make great additions to school lunch boxes, or you can freeze the fruit kabobs for an extra cool treat on hot summer days. We’re featuring a honey yogurt dip with cinnamon, but you can try skipping the cinnamon and add strawberries with the yogurt, and process in a blender for an even sweeter variation. And don’t let our fruit selection stop you – any of your favourite fruits can be used!
Ingredients:
- 6-8 wooden skewers (substitute plastic swizzle sticks or coffee stirrers if serving to young children)
- 2 Oranges
- 1 cup Blueberries
- 1 cup Blackberries
- 1 cup White or Red Grapes
- 1 cup Cherries, pitted
- 1 cup vanilla or plain yogurt
- 1 tablespoon honey
- 1/2 teaspoon cinnamon
Directions:
Wash fruit, and either cut oranges into wedges with peel left on, or peel and separate segments for skewering. Thread fruit onto skewers, alternating with different types of fruit.
In a small bowl, mix honey and cinnamon with yogurt until well blended. Serve immediately with fruit kabobs, or refrigerate overnight to use the next day.
For adults, add a little orange liqueur to the yogurt dip for a sophisticated twist.
- 2 cups Greek yogurt
- Dash of cinnamon
- 2 Tbsp orange liqueur
- 1/4-1/2 cup honey, sweetened to taste
