Stuffing/Dressing Contest Winner

1 Comment | Written on November 22, 2011 at 6:00 am , by Kristina Vanni

I am so glad that Thanksgiving is only a couple of days away!  I can’t take the suspense anymore…I just want to dive into all these delicious holiday recipes!

This unique and flavor-packed stuffing won our recent “Stuffing/Dressing” recipe contest.  Take a look and you can see why!  If you are looking to try a new recipe this holiday, run out and get the ingredients for this dish today!

Mushroom, Bacon, & Caramelized Onion Stuffing  (click here to view and print recipe) 

Ingredients:

6 slices  Thick Cut Bacon

2 Tbsp  Extra Virgin Olive Oil

1  Medium Onion, chopped

3/4 cup  Fresh Mushrooms, chopped

2 cloves  Garlic, minced

1/4 tsp Salt

1/4 tsp Black Pepper

8 cups  Unseasoned Cubed Crusty Bread, Italian or French bread

3/4 cup  Shredded Romano Cheese

1 tsp  Dried Sage

1 1/2 tsp  Dried Rosemary

3 Tbsp  Melted Butter

2 cups  Chicken Stock

Directions:

Preheat oven to 350 degrees Fahrenheit.

In large skillet, cook bacon over medium heat until crisp, turning frequently. Remove from skillet and place on a paper towel lined plate to drain. Set aside.

Meanwhile, in another skillet, add the olive oil, onion, mushrooms and garlic. Saute over low heat until the onions are caramelized, about 10-15 minutes. Stir in salt and pepper.

In a large bowl, combine the bread, onion/mushroom/garlic mixture, bacon, cheese, sage, and rosemary. Pour melted butter and stock over mixture and gently stir together until thoroughly combined. Spoon mixture into a lightly greased 9” x 13” baking dish and cover with foil.

Bake in the preheated oven for 40 minutes. Remove foil and bake another 5-10 minutes until the center is firm and the top is lightly browned.

Congratulations to Dawn Moore!  Let’s find out about her inspired dish. 

How did you come up with your winning recipe? 

I actually created the recipe for this contest.  I love a cooking challenge and have never really dabbled with a stuffing recipe so I knew this was the perfect opportunity.

What inspired you to enter the Better Recipes weekly contest?  

I love the Better Recipes contests and have entered many of them because the themes are always fun and I love to create new recipes.  The prizes are pretty great, too!

Why do you think your recipe stood out to the judges? 

My recipe may have stood out because of the yummy bacon, caramelized onion, and mushroom combination…you don’t typically see that combination in traditional stuffing.

Do you have any advice for others interested in entering our recipe contests? 

Take what you love and just go with it.  If you have a favorite recipe, chances are pretty good that other people will love it, too.

Do you have any plans for the prize money?  Any plans if you should win the grand prize? 

I usually use any prize money for kitchen essentials.  I will probably put the prize money into kitchen items…I can always use new kitchen tools and groceries to experiment with new recipes.  If I were to win the grand prize, it would probably go in our family vacation fund.  I have been able to take my family on some great vacations with recipe contest prize winnings!

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Experiment, experiment, experiment…just get in that kitchen and have fun!!!

Thanks so much Dawn!  I think this winning dish just might find it’s way to many Thanksgiving tables this year! 

Thanksgiving for Newbies: 5 Essential Recipes, 5-ingredients or Less!

2 Comments | Written on November 22, 2011 at 5:00 am , by Kristina Vanni

Is this your first year hosting Thanksgiving?  Does the thought of preparing the most important meal of the year have you in a tizzy?  Don’t worry!  We have a compilation of the Top 5 Essential Thanksgiving Recipes.  Plus, they are all 5-ingredients or less!

Beyond the big meal, a first time host also has to think about decor and drinks.  Fear not!  I have included a super simple, all-natural centerpiece as well as a mixed drink that will really get your party started.  What are we waiting for, let’s eat!

1)  Roasted Turkey:

Believe it or not, the centerpiece of your holiday table can be prepared with under 5 ingredients.  If this is your first attempt at the big bird, you can follow our easy step-by-step instructions, or even watch this video demo!  It is easier than you think, and once your moist and juicy, perfectly golden bird comes out of the oven you are sure to wow your guests.

2)  Smoky Golden Mashed Potatoes:

Mashed potatoes are a must at Thanksgiving.  No time to peel, boil and mash potatoes?  No problem.  This recipe is not only quick and easy, but it can be prepared on the stovetop or even in the microwave!  Plus, it involves bacon and cheese.  What more do I need to say?!

Smoky Golden Mashed Potatoes

2 packages Idahoan Buttery Golden Mashed Potatoes

1/2 cup bacon, crisped and crumbled

1 cup shredded smoky Gouda cheese

Prepare mashed potatoes according to package. Stir in bacon and cheese. Serves 8.

3)  Moist and Savory Stuffing:

Four ingredients and a dash of pepper mix together quickly to make this baked stuffing – it’s delicious as is, but it’s also a great foundation recipe that you can customize with your family’s favorite add-ins.

Be sure to keep some extra chicken broth on hand during the holidays.   You can add a bit to your leftovers and it will help keep them moist when reheating after Thanksgiving!

Moist and Savory Stuffing

2 1/2 cups Swanson Chicken Broth

Generous dash ground black pepper

2 stalks celery, coarsely chopped (about 1 cup)

1 large onion, coarsely chopped (about 1 cup)

1 package (14 ounces) Pepperidge Farm Herb Seasoned Stuffing

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

4)  Orange Glazed Beets:

I like any recipe that can be prepared in advance.  Makes the big day so much less stressful!  These beets can be prepared a day in advance of serving and then reheated over medium-low heat.  I also love that the beets have already been peeled and pickled, not to mention they are filled with antioxidants! 

Orange Glazed Beets

1 jar (16 ounces) Aunt Nellie’s Whole or Sliced Pickled Beets

1/4 cup fresh orange juice

1  tablespoon cornstarch

1 tablespoon packed brown sugar

2 teaspoons orange peel

Orange peel for garnish (optional)

Drain beets; reserve 1/2 cup liquid. Cut whole beets in half.  In medium saucepan combine beet liquid and orange juice. Stir in cornstarch until completely dissolved. Add brown sugar, stirring to dissolve sugar.  Bring to boil over medium heat, stirring constantly until mixture is thickened and clear, about 2 to 3 minutes. Stir in beets and 2 teaspoons peel. Garnish with additional peel if desired.  Makes 4 servings.

5)  Easy Apple Crisp:

Effortless Table Decor:

Save money on a pricey floral arrangement and create an all-natural homemade centerpiece instead!  Here is all you will need to create this beautiful display:

-Mason Jars

-Birdseed

-Cat Tail’s

-Ribbon or twine

You did it!  Cheers, have a drink!  Time for Cranberry Margaritas:

Whew!  See, I knew you could do it!  Now, sit back, relax and have a drink.  Jellied cranberry sauce is used in a new and exciting way in these festive margaritas.  Once again, only 5-ingredients!  Cheers!

Cranberry Margaritas

1 1/4 cups Frozen Cranberry Juice Cocktail Concentrate, thawed

1 1/4 cups Tequila

1 cup Canned Jellied Cranberry Sauce

10 Tablespoons Fresh Lime Juice

6 Tablespoons Orange Liqueur

Place cranberry concentrate, tequila, cranberry sauce, lime juice and orange liqueur in a blender and blend until smooth. Pour half of mixture into a bowl and set aside. To remaining base in blender, add 3 1/2 cups of ice and blend until slushy. Pour into salt rimmed margarita glasses and serve. Repeat with remaining margarita base and remaining ice cubes.

Cracker Barrel Easy Peas-y Side Dish

4 Comments | Written on November 21, 2011 at 6:00 am , by Kristina Vanni

This retro-inspired side dish recipe is not only a great way to encourage kids to eat their veggies, it can also be a great addition to your Thanksgiving table!

Cubes of Cracker Barrel Sharp Cheddar Cheese is tossed with some of your favorite veggies along with some crispy bacon and roasted peanuts for crunch.

Speaking if side dishes, don’t forget the weekly recipe contest theme this week is “Side Dishes!”

For more entertaining ideas and festive tips, be sure to visit our “Host the Holidays” group.  There you will find even more great recipes from Cracker Barrel Cheese!

Easy “Peas-y” Cheddar Chunk and Peanut Salad   (click here to view and print recipe)

Cracker Barrel Pimento Cheese Sandwich Wreath

5 Comments | Written on November 17, 2011 at 5:00 am , by Kristina Vanni

Holiday entertaining season is upon us!

Thanksgiving is just a week away, Christmas is right around the corner, and New Year’s Eve will be here before you know it!  With so many celebrations this time of year, I am always on the lookout for fun new festive finger foods.  This recipe for a “Pimento Cheese Sandwich Wreath” fits the bill.  It can be prepared with only a few ingredients, including two blocks of Cracker Barrel Extra Sharp Cheddar Cheese, and, of course, a big red bow!  Check out the video for step-by-step instructions for making this adorable appetizer.

Shopping list:

-2 blocks, Cracker Barrel Extra Sharp Cheddar Cheese

-Pumpernickel Cocktail Bread

-Light Rye Cocktail Bread

-Mayonnaise

-Hot Sauce

-Pimientos

-Onion

-Curly Parsley

-Red Bow

Don’t forget to take your coupons!  $1 off any two cheeses is available on the Cracker Barrel Facebook page.

Entertaining Tips:

1)  Preparation and Planning – You want to be a guest at your own party!  With Cracker Barrel Cheese, and a little planning, it’s easy.  Prepare the pimento cheese a day or two before the party, but do not assemble the sandwiches.  Store, covered, in the refrigerator until the big day!

2)  Signature Drinks – Make your party memorable with fun beverages.  Browse around Better Recipes for ideas.

We have a list of our “Top 20 Mixed Drinks,” an array of Martini Recipes, exciting Party Punches, as well as a variety of Non-Alcoholic Drinks.   

3)  Party Playlist – Music will set the tone for your party.  Here are a few options:

-Fill up your iPod with your favorite tunes and hook up to speakers for all to enjoy.

-Turn on your TV to one of the cable music channels.  This time of year there is often a holiday station.

-Pop in a holiday CD.  I just bought the new Michael Buble Christmas album, and I am already hooked!

4)  Dress the Part – Show off your style not only through your food, but also your wardrobe.  Maybe add a little flair to your apron, or if you are feeling crafty, make your own!  I might be donning this sparkly LBA (Little Black Apron) instead of the LBD (Little Black Dress)!

5)  Host the Holidays - for more recipes, tips, discussions and more, visit the “Host the Holidays” group page.

PIMENTO CHEESE SANDWICH WREATH  (click here to view and print recipe)

1 cup mayonnaise

2 Tablespoons finely chopped onion

1/2 teaspoon hot sauce

1-1/2 packages Cracker Barrel Sharp Cheddar Cheese, coarsely shredded

1/2 cup diced drained pimentos

1 loaf Pumpernickel Cocktail Bread

1 loaf Light Rye Cocktail Bread

Garnish:  Curly parsley, Red bow

In a food processor, blend the mayonnaise, onion, and hot sauce.  Add the shredded cheese and pulse until finely chopped.  Add the pimientos and pulse until just combined.  Transfer the cheese to a bowl.  Refrigerate at least 1 hour, but cheese can be made up to 3 days ahead.

To assemble sandwiches, spread Pimento Cheese onto slices of cocktail bread.  Use half of the cheese to make pumpernickel sandwiches and the other half to make rye sandwiches.

To assemble wreath, stand the sandwiches upright on your serving platter.  Alternate the pumpernickel and rye sandwiches.  Garnish with sprigs of curly parsley and a red bow.

The Big Cheese Apple

16 Comments | Written on November 11, 2011 at 5:00 am , by Kristina Vanni

Nothing says “party” like a good, old-fashioned cheese ball.  Serve with crackers and a bottle of your favorite wine, and suddenly it’s a soiree!   Many times you will see a cheese ball rolled in chopped nuts, but this recipe takes the classic party centerpiece and gives it a fun fall twist.

Isn’t that adorable!  Makes you do a double take, right?  The cheese ball is formed into the shape of an apple and coated with paprika.  A cinnamon stick is inserted in the middle for the “stem” and basil mimics the leaves.

In this recipe I used the Cracker Barrel Aged Reserve Extra Sharp Cheddar Cheese.  This award-winning cheese is carefully cured for a rich, distinct and balanced flavor.

If you are looking for more fun and festive recipes to serve this holiday season, check out our new “Host the Holidays” group.  Join the discussions, voice you opinion in the polls, and even enter to win the Cracker Barrel holiday giveaways!

THE BIG CHEESE APPLE    (click here to view and print recipe)

1-1/2 pounds Cracker Barrel Aged Reserve Extra Sharp Cheddar Cheese, grated

3 ounce package cream cheese, softened

2 Tablespoons mayonnaise

1-1/2 Tablespoons Worcestershire sauce

2 Tablespoons sherry or Madeira

1/3 cup chopped pimiento-stuffed olives

1/2 cup finely chopped celery

Paprika

Garnish:  Basil leaves, cinnamon stick

Beat cheese, mayo, Worcestershire, and wine together in mixer; mix until smooth and well-blended.  Mix in olives and celery.  Shape into a big apple, make an indentation in the top, and tuck in basil leaves, and cinnamon stick for a stem.  Sprinkle all over with paprika so it looks like an apple.  Serve with melba toast or crackers.  Makes about 4 cups.

Kellogg’s Quick and Fudgy S’Mores Bars

5 Comments | Written on November 10, 2011 at 5:00 am , by Kristina Vanni

No need for a campfire, enjoy s’mores all year long!

This sweet treat took top honors in the recent Kellogg’s “Back to School Basics” Recipe Contest.  Congratulations to Veronica, the latest Kellogg’s contest winner!

Veronica says,

“We are big fans of s’mores at the Callaghan house, but given our New England location, we cannot make them year round, so I created this as a fudgy substitute.  The Kellogg’s Rice Krispies were added to provide a little texture which made them an instant hit with my kids.  I like to cook with Kellogg’s products like Rice Krispies because they can add flavor and texture to your recipes and they are easy to use.  When I was growing up, it was a Thanksgiving tradition in our house to make Rice Krispies Treats white we watched the Macy’s Day Parade, so creating these tasty treats with Rice Krispies was something I wanted to do with my kids too.”

QUICK AND FUDGY S’MORES BARS  (click here to view and print recipe)

Kellogg’s Rice Krispies are the base for these fudgy quick and easy snack bars kids big and small can’t resist.

Ingredients:

4 Tbsp  Butter

8 oz  Semi-sweet Chocolate Chips

14 oz  Sweetened Condensed Milk

4 cups  Kellogg’s Rice Krispies

1 1/2 cups  Miniature Marshmallows

3/4 cup  Coarsely Crushed Graham Cracker

Directions:

1. Line a 9×9 inch baking dish with aluminum foil letting the edges hang over the edges of the pan. Lightly spray with cooking spray.

2. Melt the butter and the chocolate in a bowl over a pot of simmering water. Remove the bowl from the heat and let the chocolate cool for 5 or 10 minutes.

3. Stir the sweetened condensed milk into the chocolate until well combined.

4. Fold in the Kellogg’s Rice Krispies and the marshmallows.

5. Spread the Rice Krispies mixture into the foil lined pan.

6. Gently press the crushed graham crackers over the Rice Krispies mixture. Let sit at room temperature until firm. Cut into squares to serve.

 

Want one of these blue ribbon badges for yourself?  Enter one of our recipe contests!  There is the on-going weekly recipe contest with a new theme each week.  Plus several Kellogg’s sponsored challenges!

Kellogg’s Fall Pies and Pastries Challenge:   Every year, we look forward to the sweet pies that fall brings, from Sweet Potato to Apple and Pumpkin to Pecan. Roll out your own fall pie and win $250. Be sure to use Kellogg’s® Crispix®, Corn Flakes®, All Bran®, Ready-Crust Pie Crusts®, or Corn Flake Crumbs® products for a chance to win.

• Prize: $250
• End Date: 11/19/11
• Official Rules

Click here to enter the KELLOGG’S FALL PIES AND PASTRIES CHALLENGE:  http://www.betterrecipes.com/contests/pies-pastries-challenge

Seared Caesar Salad

14 Comments | Written on November 9, 2011 at 5:00 am , by Kristina Vanni

Last week it was all about Halloween candy, Thanksgiving pies are right around the corner and Christmas cookies aren’t too far behind.  With all the sweet treats this time of year, I figured it was time to post a good old fashioned salad.

Well, a salad with a twist…

If you are a fan of the classic Caesar Salad, you will love this version.  It is a “seared” Caesar Salad!  The technique creates what I would describe as a built in crouton.  Simply slice a head of romaine lettuce in half and brush on a layer of Ranch of Creamy Caesar dressing.  Then press in a combination of panko bread crumbs and Parmesan cheese.  Sear, cut side down in a pan until a crispy crust is formed.  Serve warm as a light lunch during this “indulgent” time of year!

 

SEARED CAESAR SALAD  (click here to view and print recipe)

Panko bread crumbs (regular or Italian flavor)

Grated Parmesan cheese

Olive oil

Lengthwise halved pieces of Romaine lettuce

Freshly grated black pepper

On a large plate, toss together desired amount of panko crumbs and parmesan, depending on how many romaine leaves you are making.  Brush each long piece of romaine (cut side) with some ranch dressing.  Firmly press on the crumb mixture the length of the lettuce piece.  Heat some olive oil in a large skillet and place romaine leaf, coated side down, into skillet.  Cook over medium-high heat until panko crumbs are crispy and leaves just start to soften.  To serve, place lettuce coated side up on serving dish; drizzle with extra ranch dressing, if desired.  Serve warm.

Tune in to “The Talk” today!

4 Comments | Written on November 4, 2011 at 5:00 am , by Kristina Vanni

We actually taped the segment yesterday, so today I get to watch the show from my couch!  It was so much fun working with the ladies of The Talk, especially Aisha Tyler and Sharon Osbourne, my partners in the studio kitchen.

Together we made three easy and delicious recipes using Pillsbury refrigerated dough products.  These are great ingredients to keep on hand when you need to whip up a family-friendly meal fast.  They are all 5-ingredients or less and can be prepared in under 30 minutes!  Take a look at the complete recipes below and tune into the show today!

GRANDS!  MINI PIZZA  (click here to view and print recipe) 

Study Snack – Special K Cookies

14 Comments | Written on November 3, 2011 at 5:00 am , by Kristina Vanni

Every fall as college football season gets into full swing, universities all across the country host the big homecoming game to welcome back alumni to the campus and kick start the fall semester.

Now, before we go any further, you should know that I am a proud Northwestern Wildcat, while my sister is a dedicated Hoosier.  We are both loyal alumni to our Big 10 schools, but I will allow a bit of crossover when it comes to yummy treats.

This year Northwestern played Indiana for their homecoming game back in Bloomington.  I was just chatting with my sister yesterday and she sadly informed me that last weekend my fellow Wildcat’s creamed her IU Hoosiers.  (Of course, I was ecstatic and gloating!) 

So, her team may have lost the big game, but even I must confess, Indiana wins when it comes to the most delicious study snack.  Apparently at IU, every freshman learns how to make these no-bake cookies in their dorm room.  Late at night when everyone has a craving for something sweet, someone whips up a batch for the dorm.  Luckily, my sister was willing to share the delicious recipe with a rival.  And now, I am excited to pass it on to all of you!

Make a batch next time you are cramming for a test, writing a term paper, or just have the night time nibbles!

Indiana University Special K Cookies  (click here to view and print recipe)

1/2 cup light corn syrup
1/2 cup granulated sugar
3/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
3 cups Special K cereal

Line a jelly roll pan with parchment paper; set aside.  In a heavy saucepan, heat corn syrup and sugar over low heat until it bubbles and sugar is dissolved, about 10 minutes.  Remove from heat.  Stir in peanut butter, vanilla, and cereal; mix well.  Form mixture into 8 equal-sized balls and place on parchment-lined pan.  Flatten balls slightly with your hand.  After cooling slightly, wrap each cookie tightly in plastic wrap.  These are best served the same day.

For more great recipes using Kellogg’s products, be sure to check out the Kellogg Kitchens profile page, and the Kellogg’s Mixing Bowl Group! 

 

P.S.  Go Cats! 

Pumpkin Contest Winner – Fireside Pumpkin Soup

9 Comments | Written on November 2, 2011 at 5:00 am , by Kristina Vanni

With the East coast blanketed in snow, this winning recipe has a very appropriate title:  “Fireside Pumpkin Soup.”  I imagine sitting by a crackling fire, enjoying spoonfuls of this slightly sweet and subtly spicy soup.  Not only does the soup use pumpkin puree, it is also topped with a “Spiced Pepita Gremolata.”    Pepitas are the green hulled kernels of a pumpkin seed, and a gremolata is a condiment with citrus zest and garlic.  This is one of those recipes where every component works together and compliments each other perfectly.  Check out Veronica’s winning dish and learn more about this accomplished cook!

Creamy spiced pumpkin soup is accented with a bright citrus gremolata. This fall favorite warms us to the core on cool New England autumn nights.

FIRESIDE PUMPKIN SOUP WITH SPICED PEPITA GREMOLATA  (click here to view and print recipe)

Spiced Pepita Gremolata:

1/2 cup  Pepitas

1 Tbsp  Finely Chopped Lemon Zest

1 Tbsp  Finely Chopped Orange Zest

1/8 tsp  Cayenne Pepper

1/2 tsp  Kosher Salt

1 clove  Garlic, minced

Soup:

1 Tbsp  Butter

2   Shallots, peeled and diced

1  Carrot, peeled and diced

1  (15 Oz) Can Pureed Pumpkin

1 tsp  Freshly Grated Ginger

1/8 tsp  Cayenne Pepper

1/2 tsp  Salt

1/2 tsp  Pumpkin Pie Spice

1 Tbsp  Honey

2 cups   Vegetable Broth

1/2 cup  Half-and-half

1. To prepare the gremolata, place the pepitas in an even layer in a small nonstick skillet. Cook the pepitas over medium-high heat for 3 or 4 minutes until lightly toasted and fragrant. Remove from the heat and stir in the lemon zest, orange zest, cayenne pepper, salt and minced garlic. Transfer gremolata to a small bowl and set aside.

2. Melt the butter in a large saucepan over medium heat. Add the shallots and carrot and cook until tender, stirring frequently, about 4-5 minutes.

3. Add the pumpkin, ginger, cayenne pepper, salt, pumpkin pie spice, honey, and the broth to the shallots. Reduce heat and simmer for 10 minutes.

4. Transfer mixture to a blender container or a food processor. Puree soup until smooth then return to the saucepan.

5. Bring soup to a boil then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half and heat until warm.

6. To serve, ladle the soup into serving bowls and top with the gremolata.

Helpful Tips:

Pepitas are the green hulled kernels of pumpkin seeds and can be found in most large supermarkets–look for the unsalted variety. If you are unable to locate them, you may substitute sunflower seeds or even chopped pecans or walnuts.

Congratulations Veronica!  How did you come up with your winning recipe? 

My family loves soups so I am always creating interesting soups for everyone to try-I created this recipe for Thanksgiving last year.

What inspired you to enter the Better Recipes weekly contest again?

I love the Better Recipes weekly contest! I like when my recipe is selected but it is also a great resource for other people’s delicious recipes that I can make for my family.

Why do you think your recipe stood out to the judges?

Maybe it is because I used pumpkin in two ways, the puree as well as the use of pepitas for the gremolata.

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

Well after getting a foot of snow the Saturday before Halloween I am thinking it is a bad omen for New England snow this winter so I think I would like to invest in a snow blower!

I hope it isn’t a bad omen, but it sounds like a snow blower might be a good investment!  Thanks again Veronica! 

Don’t forget, our recipe contest theme this week is “Maple.”  Click here to submit your recipes from now through Saturday at midnight!  Good luck everyone!