1 bunch fresh broccoli (3 to 4 stalks, halved)
2 tablespoons olive oil
2 tablespoons Marie’s Asiago Peppercorn Salad Dressing
1/2 coup Italian style bread crumbs
1/4 cup grated Parmesan cheese
Preheat oven to 425F.
Line baking sheet with foil.
Cut each stalk in half lengthwise.
Place broccoli, cut side down, on baking sheet. Drizzle with olive oil. Bake 10 minutes.
Turn broccoli over and bake for 15 minutes more or until tender when pierced with a fork.
Spread dressing over broccoli. Combine bread crumbs with cheese; sprinkle over broccoli. Bake another couple of minutes until lightly browned.
1 (5.1 ounce) box of Jello Instant Vanilla Pudding & Pie Filling
3 cups eggnog
16 ounces Cool Whip
1 (16 ounce) frozen Sara Lee Family Size All Butter Pound Cake
16 gingersnap cookies, finely crushed
1/4 cup pecans, finely chopped
Thaw Cool Whip and pound cake in the refrigerator.
Whisk pudding mix and eggnog for 2 minutes or until well blended. Chill pudding for 30 minutes to thicken.
Crumble the pound cake.
Crush the cookies, reserving 2 tablespoons.
Chop the pecans.
Assemble the trifle in in this order: one-half each of the cake crumbs, cookie crumbs, pudding mixture, and Cool Whip. Repeat layers.
Top with pecans and the remaining 2 tablespoons of cookie crumbs.
Chill one hour.
2 cups corn (frozen)
1 egg, well beaten
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted
2 teaspoons baking powder
1 cup flour
2/3 cup milk
Thaw frozen corn by placing it in a strainer in the sink and run cold water over it, stirring occasionally, until it is completely thawed.
While corn is thawing, mix all of the remaining ingredients in a large bowl.
Add thawed corn to batter and mix well.
Add a splash of vegetable oil to a large non-stick skillet and turn burner to medium-high.
When skillet is hot, drop spoonfuls of batter into skillet. Brown on both sides.
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), cubed
1 small head napa cabbage, cut into small pieces
1/2 cup water
2 tablespoons soy sauce, or to taste
1 tomato, diced
Heat a skillet over medium heat. Add the Spam(tm) and cover; fry until browned, about 10 to 15 minutes. Turn the heat to low; add the cabbage and water. Cover and steam until the cabbage is crisp tender, about 5 to 7 minutes. Remove the lid, and stir in the soy sauce and tomato.
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
1 to 2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
1 pound ground beef
1 small onion, chopped
1/2 small head cabbage, chopped
1 (14.5 ounce) can diced tomatoes
1/2 c. tomato sauce
3 slices bacon, cooked & crumbled
1/2 c. rice, uncooked
1-1/4 cup water
1 clove garlic, minced
1 teaspoon sugar
1 teaspoons salt
1/2 teaspoon ground black pepper
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Add cabbage, tomatoes, tomato sauce, rice, bacon, water, garlic, sugar, salt, and pepper and bring to a boil.
Cover skillet, reduce heat, and simmer until cabbage is tender, 30-45 minutes.
1-3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted
Cream Cheese layer
1 8-oz. package of cream cheese
2 eggs, beaten
3/4 c. sugar
Pumpkin Pudding layer
2 packages (4-serving size each) French Vanilla Instant Pudding
3/4 c. milk
2 c. canned pumpkin
1/8 t. cinnamon
1 cup whipped cream (or Cool Whip)
Preheat oven to 350*F.
Combine graham cracker crumbs, 1/4 .c sugar and butter. Beat well. Press into bottom of 9″ springform pan.
In large bowl, combine cream cheese, eggs and 3/4 c. sugar and beat with electric mixer at medium speed for 2 minutes or until light & fluffy. Pour into graham cracker crust.
Bake for 25 minutes or until outer edges are firm but center is still slightly jiggly and shining. Put on wire rack and let cool completely.
Beat pudding mixes and milk in large bowl and beat with electric mixer at medium speed for 2 minutes. Stir in pumpkin and cinnamon until well blended. Fold in whipped cream.
Spoon pumpkin mixture over cheesecake layer.
Cover and refrigerate overnight.
• 2 tablespoons olive oil
• 1/3 cup cracked green wheat (freekeh*)
• 2 tablespoons farro
• 1/4 cup split green peas
• 2 cups chicken broth
• 2 cups water
• 1-1/2 teaspoons cumin
• 1 large tomato, chopped
Rinse and drain freekeh.
In a pot over medium heat, saute the freekeh and farro with olive oil for a couple of minutes.
Add peas, chicken broth, water, and cumin and bring to a boil. Reduce the heat to low. Cover the pot and let it simmer, stirring occasionally and adding more water, if needed, to keep the soup from getting too thick. Cook until freekeh is very tender, about an hour.
Add a large chopped tomato. Cook another 5 minutes.
*Purchased Nature’s Earthly Choice cracked freekeh from http://www.puritan.com/ (Puritan’s Pride).
1/4 cup vanilla yogurt
1 tablespoon creamy peanut butter
1 tablespoon pineapple juice OR peach juice
1 teaspoon mayonnaise
1 small (or one-half large) Granny Smith apple, chopped
1 tablespoon dry roasted peanuts, coarsely chopped
Whisk together yogurt, peanut butter, fruit juice and mayonnaise.
Toss the chopped apple into the dressing until fully coated. Garnish with chopped nuts.
Makes just one serving.