Cabot Cheddar Corn Bread

Ingredients:

1 ¼ cups King Arthur Unbleached All-Purpose Flour
3/4 cup stone-ground yellow corn meal
4 teaspoons baking powder
½ teaspoon salt
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
1 cup milk
1 large egg
4 tablespoons Cabot Salted Butter, melted
1 tablespoon vegetable oil

Instructions:

Preheat oven to 425°F.
Meanwhile, in large bowl, whisk together flour, corn meal, baking powder and salt. Stir in cheese.
In another smaller bowl, thoroughly whisk together milk, egg and melted butter.
When oven is hot, put oil in 9-inch or 10-inch cast-iron skillet or glass pie plate; place in oven to preheat for 5 minutes.
Remove skillet or pie plate from oven. Stir milk mixture into dry ingredients just until no traces of dry ingredients remain. Spread batter evenly in hot skillet or pie plate.
Return to oven to bake for 20 to 25 minutes, or until corn bread is golden on top and skewer or knife inserted in center comes out clean.

Makes: 12 servings

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Deviled Eggs with Horseradish

A little twist on your basic Deviled Egg. Horseradish adds the perfect kick!

Ingredients:

6 Eggland's Best hard cooked eggs
2½ tablespoon canola mayonnaise
1 tablespoon grainy dijon mustard
1 tablespoon honey dijon mustard
3 teaspoons prepared horseradish
Finely chopped dill pickles or dill pickle relish to taste
¼ teaspoon paprika

Instructions:

Slice each hard cooked egg in half (the long way).
Carefully scoop out the yolks and mash them.
Mix with all the remaining ingredients (except paprika) and then put back into the whites.
Lightly sprinkle the tops with paprika.

Notes and Suggestions: You can use a piping bag, a plastic baggie with a corner snipped off, or simply use a spoon to get the yolk mixture back into the egg.

Makes: 6 servings

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Buffalo Chicken Wings

Ingredients:

2½ pounds chicken wing pieces
3/4 cup any flavor Frank’s^® RedHot^® Wings Sauce

Instructions:

Bake wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 minutes until crispy, turning once.
Toss wings in sauce to coat.

Prep time: 10 minutes

Cooking time: 20 minutes

Makes: 6 to 8 servings

Tip: You may substitute ½ cup Frank’s^® RedHot^® Sauce mixed with 1/3 cup melted butter for the wings sauce

Alternate cooking directions:

Deep-fry at 375°F for 10 minutes.
Broil 6 inches from heat 15 to 20 minutes, turning once.
Grill over medium heat 20 to 25 minutes, turning often.

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Game Day Sloppy Joe Sliders

Ingredients:

1½ tablespoon oil
2 cups chopped onion
3 pounds lean ground beef
2 cups barbecue sauce or ketchup
1 cup French’s® Classic Yellow® Mustard
½ cup French’s® Classic Worcestershire Sauce
2 packages (15 oz. each) hamburger slider rolls (about 24 rolls)

Instructions:

Heat oil in large pot. Saute onion 3 minutes until tender.
Add beef to pot. Cook until browned, stirring to separate meat. Drain well.
Stir in barbecue sauce, mustard and Worcestershire. Simmer about 5 minutes until flavors are blended. Spoon on slider rolls.

Makes: 12 servings
Prep time: 5 minutes
Cooking time: 15 minutes

Tips: This recipe may easily be halved for family night. For parties, put out your favorite toppings such as shredded cheese, coleslaw or crunchy French’s® French Fried Onions.

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Championship Chocolate Chip Bars

Ingredients:

1½ cups all-purpose flour
½ cup packed light brown sugar
½ cup (1 stick) cold butter or margarine
2 cups (12-oz. pkg.) Hershey’s Special Dark Chocolate Chips or Hershey’s Semi-Sweet Chocolate Chips, divided
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup chopped nuts

Instructions:

Heat oven to 350°F.
Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly. Stir in ½ cup chocolate chips; press mixture on bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes.
Combine sweetened condensed milk, egg and vanilla in large bowl. Stir in remaining 1½ cups chips and nuts. Spread evenly over hot baked crust. Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

Makes: About 36 bars

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Beef & Chorizo Chili

Ingredients:

1 pound ground beef
7 to 8 ounces beef chorizo
1½ cups chopped white onions
2 to 4 medium serrano peppers, chopped
2 tablespoons ground ancho chili powder or regular chili powder
2 tablespoons masa harina or cornmeal
1 tablespoon dried Mexican or regular oregano leaves, crushed
1 teaspoon salt
2 cans (15 to 16 ounces each) garbanzo beans or pinto beans, rinsed, drained
1 can (28 ounces) diced tomatoes, undrained
Hot cooked rice (optional)
Toppings: Sliced radishes, crumbled queso fresco, dairy sour cream, sliced green onions, Creamy Avocado Dressing (recipe follows) (optional)

Instructions:

Heat large nonstick skillet over medium heat until hot. Add ground beef, chorizo, onions and peppers; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet.
Add chili powder, masa harina, oregano and salt; cook and stir 1 minute. Stir in beans and tomatoes; bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 5 minutes before serving.
Serve over rice with toppings, if desired.
Creamy Avocado Dressing: Cut 1 medium ripe avocado into chunks. Place avocado, 3/4 cup water, ¼ cup fresh lime juice, 1 peeled clove garlic and ½ teaspoon salt in blender container. Cover; process until smooth. (May be prepared up to 1 day ahead. Cover and refrigerate.)

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Recipe and Photo Courtesy of The Beef Checkoff.

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Cheesy Potato Skins with Sun-Dried Tomatoes

Here’s a new take on an old classic. Parmesan and Mozzarella stand in for cheddar, and sun-dried tomatoes and parsley add a fresh touch. Perfect pick up food for your next party.

Ingredients:

4 medium russet potatoes (about 1½ pounds)
¼ cup fat free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded Mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
¼ cup sliced green onion tops
2 tablespoons chopped fresh parsley
Pepper to taste

Instructions:

Preheat oven to 375° degrees.
Bake potatoes 50 minutes, or until tender. Let cool. Cut each potato in half. With a spoon, scoop out pulp leaving ¼-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper. Bake potato quarters for 15 minutes. (This will crisp them up so that they can be picked up easily.)
Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, cheeses, tomatoes, green onions and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with fresh ground black pepper and bake for 15 minutes. Serve warm. Yield: 16 stuffed potato skins.

Nutrients per serving: 114 calories, 4 g protein, 17 g carbohydrate, 2 g total fat, 7 mg cholesterol, 333 mg sodium, 3 g fiber, 8 mg vitamin C

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Chocolate Mint Brownies and Ice Cream

Brownie Ingredients:

1 cup all-purpose flour
½ cup butter or margarine, softened
½ teaspoon salt
4 eggs
1 teaspoon vanilla extract
1-16 oz. can chocolate syrup
1 cup sugar

Filling Ingredients:

2 cups confectioners’ sugar
½ cup butter or margarine, softened
1 tablespoon water
½ teaspoon mint extract
3 drops green food coloring

Topping Ingredients:

1-10 oz. packages mint chocolate chips
9 tablespoons butter or margarine

Instructions:

Preheat oven to 350°. Grease a 13x9x2-inch baking pan.
Combine the first seven ingredients in a large mixing bowl and beat at medium speed for 3 minutes. Pour batter into a prepared baking pan. Bake for 30 minutes (top of brownies will appear wet). Cool completely.
Combine filling ingredients in a medium mixing bowl and beat until creamy. Spread over cooled brownies. Refrigerate until set.
For topping, melt mint chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Serve with Turkey Hill Mint Cookies ‘n Cream Frozen Yogurt. Makes 5-6 dozen.

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Watermelon Mocktail

You can add a shot of chilled premium vodka to the shaker and make this mocktail a cocktail!

Ingredients:

1 cup watermelon puree
1 teaspoon grenadine syrup
Juice from one fresh orange
1 tablespoon granulated sugar
2 cups ice cubes

Instructions:

Place all of the ingredients in a martini shaker and shake for 20 seconds.
Strain the chilled liquid into a sugar rimmed martini glass.

Servings: 1-2

Click here to see a video on how to prepare this recipe.

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Turkey Cobb Sandwich

Ingredients:

4 slices whole wheat baguette
6 slices Dietz & Watson Bacon (cooked)
10 slices Dietz & Watson Turkey Breast
4 tablespoons Bleu cheese dressing
6 slices avocado (ripe)
1 ripe tomato (sliced in half circles)

Instructions:

Grill or toast baguette, spread with bleu cheese dressing. Between the bread slices, layer bacon, turkey, avocado and tomato. Cut in half. This is a two hander!

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Ultimate Bacon-Wrapped Cocktail Wieners

A new twist on a timeless appetizer, these mini hot dogs are complemented with bacon and a sweet and smoky flavored dipping sauce.

Ingredients:

1 12-ounce bottle Heinz® Chili Sauce
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 cup maple syrup
2 packages (12 to 14 oz.) cocktail wieners or smoked cocktail weiners
1 pound bacon, cut into thirds and large pieces cut in half lengthwise

Instructions:

Preheat oven to 400°F. Spray a large baking pan with nonstick cooking spray. In a medium saucepan over medium heat, stir together chili sauce, cranberry sauce and ½ cup of syrup until smooth. Simmer for 5 to 10 minutes, stirring occasionally, and set aside.

Meanwhile, wrap each wiener with a piece of bacon and place seam side down on baking sheet. Repeat with remaining wieners. Drizzle wieners with remaining ½ cup of syrup. Bake for 15 to 20 minutes, or until bacon is crispy. Serve with warm cranberry sauce mixture for dipping sauce. If desired, secure bacon with toothpicks before baking.

Makes: 24 appetizer servings (2 cocktail wieners per serving)

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Seven Layer Fiesta Dip

Bring on the chips. Everyone will want to dig into this spicy layered dip.

Ingredients:

1 can (16 ounces) refried beans
1 container (16 ounces) sour cream
1 package McCormick® Taco Seasoning Mix or 1 package McCormick® Taco Seasoning Mix 30% Less Sodium
2 cups (8 ounces) shredded cheddar cheese
1 cup prepared guacamole
1 cup chopped tomatoes
½ cup sliced green onions
½ cup sliced black olives
Tortilla chips

Instructions:

Spread refried beans in shallow serving dish.
Mix sour cream and seasoning mix in small bowl until well blended. Spread over refried beans.
Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with tortilla chips.

Prep time: 15 minutes
Makes: 8 cups or 64 (2-tablespoon) servings

Test kitchen tip: Use McCormick® Guacamole Seasoning Mix to prepare great tasting guacamole.
A taste for health tip: Substitute reduced fat sour cream and reduced fat cheese for a savings of 10 calories and 1g fat per serving. Serve with baked tortilla or pita chips to save additional calories and fat grams.

Nutrients per serving: 39 calories, 1 g protein, 2 g carbohydrate, 3 g total fat, 8 mg cholesterol, 111 mg sodium, 1 g fiber

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