1 1/2 cups shredded Cheddar cheese (6 ounces)
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn or Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas (6 inches in diameter)
10 slices (1 ounce each) deli fully cooked ham
Cilantro sprig, if desired
1. Mix cheese, mayonnaise, sour cream and corn.
2. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up.
Time Saver
Terrific idea for picnics! Tote the cheese mixture along with the remaining ingredients, and put them together when you reach your picnic site.
Special Touch
Choose flour tortillas in Southwest flavors when you entertain with this easy, delicious wrap sandwich. Everyone gets to choose his or her favorite flavor or color.
440 Calories
Serves 5
Thursday, July 30, 2009
Monday, July 27, 2009
Zucchini Fry Batter
1/4 C flour
1/2 tsp Salt
2 Tbsp water
1 Tbsp oil
1 egg yolk
Mix in blender
beat egg white until stiff and add to mixture. Coat zucchini slices and fry in oil.
1/2 tsp Salt
2 Tbsp water
1 Tbsp oil
1 egg yolk
Mix in blender
beat egg white until stiff and add to mixture. Coat zucchini slices and fry in oil.
Grands Meatball Rolls
Fun to eat, these kid-friendly crunchy-coated meatballs on picks or sticks will become a family favorite.
Prep Time: 15 Min
Total Time: 30 Min
Makes: 10 servings
270 Calories
INGREDIENTS:
1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1/3 cup shredded Monterey Jack or Cheddar cheese
10 refrigerated or frozen cooked beef meatballs, thawed
1/4 cup LAND O LAKES® Butter, melted
2/3 cup finely crushed seasoned croutons
10 large appetizer picks or lollipop sticks, if desired
1 1/2 cups tomato pasta sauce, heated
DIRECTIONS:
1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.
2. Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet.
3. Bake 10 to 15 minutes or until golden brown.
4. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.
Prep Time: 15 Min
Total Time: 30 Min
Makes: 10 servings
270 Calories
INGREDIENTS:
1 can (10.2 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1/3 cup shredded Monterey Jack or Cheddar cheese
10 refrigerated or frozen cooked beef meatballs, thawed
1/4 cup LAND O LAKES® Butter, melted
2/3 cup finely crushed seasoned croutons
10 large appetizer picks or lollipop sticks, if desired
1 1/2 cups tomato pasta sauce, heated
DIRECTIONS:
1. Heat oven to 375°F. Line cookie sheet with parchment paper, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 biscuits. Split each biscuit to make 10 rounds. Press out each biscuit half to form 3-inch round.
2. Sprinkle each biscuit round with cheese to within 1/2 inch of edge. Top each with meatball. Bring up sides of dough over meatball; pinch edges to seal. Brush rounded tops and sides of dough with butter; coat with croutons. Place, seam side down, on cookie sheet.
3. Bake 10 to 15 minutes or until golden brown.
4. Place appetizer pick in each biscuit-wrapped meatball to form meatball pop. Serve with warm pasta sauce for dipping.
Grilled Southwest Steak and Salsa Sandwich
1 boneless beef sirloin steak, 1 inch thick (1 lb)
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon chili powder
1/2 teaspoon dried oregano leaves
6 hoagie buns, split
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 medium avocado, pitted, peeled and thinly sliced
6 slices (1 oz each) Colby-Monterey Jack cheese blend
1. Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.
2. Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
3. Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.
Substitution
You can use 1/4 teaspoon garlic powder and 1/4 teaspoon coarse ground black pepper instead of the garlic-pepper blend.
Success
Brush the cut surfaces of the avocado with lemon juice to prevent it from turning brown.
430 Calories
makes 6 sandwiches
1/2 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon chili powder
1/2 teaspoon dried oregano leaves
6 hoagie buns, split
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 medium avocado, pitted, peeled and thinly sliced
6 slices (1 oz each) Colby-Monterey Jack cheese blend
1. Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.
2. Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
3. Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.
Substitution
You can use 1/4 teaspoon garlic powder and 1/4 teaspoon coarse ground black pepper instead of the garlic-pepper blend.
Success
Brush the cut surfaces of the avocado with lemon juice to prevent it from turning brown.
430 Calories
makes 6 sandwiches
Tuesday, July 14, 2009
Fresh Fruit Tart
Prep Time: 25 min
Total Time: 1 hour 15 min
Makes: 12 servings
360 calories per serving
1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 16 to 18 minutes.
Substitution
In a hurry? A 21-ounce can of blueberry, cherry or apple pie filling can be substituted for the fruit, preserves and raspberries. Spoon the pie filling to within 1 inch of the edge of the yogurt mixture.
Success
To keep your berries from becoming soft and mushy, rinse and dry them just before you're ready to use them.
Variation
For a Fresh Peach Tart, use 1 box Betty Crocker® SuperMoist® spice cake mix instead of lemon, and top with sliced fresh peaches.
Total Time: 1 hour 15 min
Makes: 12 servings
360 calories per serving
1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press on bottom of pan.
3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 16 to 18 minutes.
Substitution
In a hurry? A 21-ounce can of blueberry, cherry or apple pie filling can be substituted for the fruit, preserves and raspberries. Spoon the pie filling to within 1 inch of the edge of the yogurt mixture.
Success
To keep your berries from becoming soft and mushy, rinse and dry them just before you're ready to use them.
Variation
For a Fresh Peach Tart, use 1 box Betty Crocker® SuperMoist® spice cake mix instead of lemon, and top with sliced fresh peaches.
Chilled Creamy Poppyseed Pasta and Fruit
Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings
490 Calories
What You Need!
4 cups farfalle (bow-tie pasta), cooked, drained and cooled
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
2 cups fresh strawberries, sliced
2 cups seedless red grapes, halved
2 cups cantaloupe chunks
1 green onion, chopped
1 Tbsp. finely chopped mint leaves
3/4 cup KRAFT Creamy Poppyseed Dressing
Make It!
COMBINE all ingredients.
REFRIGERATE 30 min.
Total Time: 50 min
Makes: 6 servings
490 Calories
What You Need!
4 cups farfalle (bow-tie pasta), cooked, drained and cooled
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
2 cups fresh strawberries, sliced
2 cups seedless red grapes, halved
2 cups cantaloupe chunks
1 green onion, chopped
1 Tbsp. finely chopped mint leaves
3/4 cup KRAFT Creamy Poppyseed Dressing
Make It!
COMBINE all ingredients.
REFRIGERATE 30 min.
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