Welch's® Sparkling White Grape Punch

Apr 29, 2013

A refreshing, non-alcoholic punch that’s fun for the whole family, any time of year!

1 bottle Welch’s® Sparkling White Grape Juice
1 bottle ginger ale
Splash Welch’s® Sparkling Cranberry or other red fruit juice

Garnish with lemons, limes, cranberries and mint.

Source: Welch’s®

Hunt's® Chicken Tinga

Apr 29, 2013

Chicken thigh recipe simmered with tomatoes and spicy chipotle peppers before shredding and topping with queso fresco and avocado.

Prep Time: 20 min   Total Time: 40 min
Servings: 4 servings (about 1 cup each)

Ingredients

• PAM® Original No-Stick Cooking Spray
• 1-1/4 pounds boneless skinless chicken thighs
• 1/4 teaspoon garlic salt
• 1/2 cup chopped yellow onion
• 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
• 1 can (8 oz each) Hunt’s® Tomato Sauce
• 1/3 cup chopped chipotle peppers in adobo sauce
• 1/2 cup crumbled queso fresco cheese
• 1/2 cup chopped avocado
• Hot cooked rice, optional

Directions

1. Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with garlic salt and cook 3 to 5 minutes or until browned on both sides.
2. Add onion; cook until tender. Add drained tomatoes, tomato sauce and peppers; stir to combine. Reduce heat to low; simmer 20 minutes, stirring occasionally.
3. Remove chicken from skillet; shred with two forks. Return chicken to sauce mixture; stir to combine. Sprinkle each serving with cheese and avocado. Serve with rice, if desired.

Source: Hunt’s

Creamy Latte Pops

Apr 22, 2013

A frosty coffee treat just right for the warmer weather ahead or for an after dinner pick-me-up!

Yield: 12 creamsicles
Prep Time: 10 Minutes Cook Time: 15 Minutes

Ingredients

• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 cups milk
• 1 cup heavy cream
• 1 tablespoon plus 1 teaspoons Folgers Classic Roast® Instant Coffee Crystals
• 2 teaspoons vanilla extract
• 12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds
• 12 wooden craft sticks or lollipop sticks

Instructions
BRING sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.
ADD milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.
POUR 1/3 cup cooled mixture into each cup or mold. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden sticks. Freeze until firm, about 6 hours or overnight.
To release from ice pop molds, dip quickly into warm water.

Source: Eagle Brand

The Pastrami Reuben – a delicious classic!

Apr 17, 2013

Working with nutritionists, chefs, companies and other experts, the Grain Foods Foundation has put together this great-tasting recipe for you and your family. This hearty classic Pastrami Reuben sandwich comes from celebrated Chef Bryan Voltaggio.

Ingredients

• 12 slices rye bread
• 24 ounces sliced beef pastrami
• 12 slices Muenster cheese, thin
• 1 1/2 cups sauerkraut, prepared and drained
• 1/2 cup Thousand Island dressing
• 2 ounces butter, at room temperature

Preparation

1. Lay out two slices of rye bread on a cutting board.
2. Top first piece of bread with one slice of Muenster cheese, then about 2 ounces of sauerkraut, 4 ounces (or roughly three to four thin slices) of pastrami, and a second slice of Muenster cheese. Set aside.
3. Spread second piece of bread with Thousand Island dressing, then place on top of the other half of the sandwich.
4. Brush top and bottom of sandwich with butter.
5. If you own an electric sandwich maker or Panini press, place sandwich inside for 2 1/2 to 3 1/2 minutes. If you don’t have a sandwich press, simply place sandwich in a sauté pan on top of your stove, set at medium heat. Cook for 3 1/2 to 4 1/2 minutes on each side.
6. Remove sandwich and while still hot; cut in half and serve.

Serves  – Makes 6 sandwiches

Source: Grain Foods Foundation