CHICKEN NUGGETS WITH GRAPE AND ROSEMARY DIPPING SAUCE Ingredients •
1 cup breadcrumbs
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2 large eggs, lightly beaten 1 tbsp canola oil 2 chicken breasts, cut into 2-inch pieces ½ tps Salt Cooking Spray
• ½ Cup grated Parmesan cheese • ½ cup all purpose flour
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Grape & rosemary dipping sauce • • • • •
½ cup honey ¼ cup Welch’s 100% Juice White Grape 2 tbsp Dijon mustard 1 tbsp reduced-sodium soy sauce 2 sprigs rosemary
Directions 1. Preheat oven to 450°F. Heat a skillet over low heat. Add the breadcrumbs and toast until golden, about 5 minutes. Once golden, transfer to a shallow bowl with Parmesan cheese, ½ teaspoon salt and oil; mix well.
2. Meanwhile, combine honey and rosemary in a medium saucepan over medium heat. Cook until bubbly then turn off heat and let stand for 10 minutes. Remove rosemary and whisk in Welch’s 100% Juice White Grape, mustard and soy sauce. 3. In two separate bowls arrange the flour and lightly beaten eggs. Dredge chicken in flour and knock off any excess. Dip chicken nuggets in egg mixture and finally roll through the breadcrumbs until completely coated. 4. Arrange nuggets on a lightly oiled wire rack set over a baking sheet. Bake for 10-15 minutes until cooked through. Serve with Grape and Rosemary Dipping Sauce.
QUICK & EASY BISCUITS Ingredients • •
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2 cups all-purpose flour 1 Tbsp. baking powder ½ Tsp. salt ½ cup Hellmann’s® Real Mayonnaise ¾ cup milk
Directions 1. PREHEAT oven to 450°. 2. COMBINE flour, baking powder and salt in medium bowl. Stir in Hellmann’s® Real Mayonnaise and milk. On ungreased baking sheet, drop batter by 1/4 cupfuls. 3. BAKE 10 minutes or until slightly golden. Serve warm.
GRILLED CHICKEN WITH SPICY PEPPER SAUCE Ingredients • • •
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1 ¼ cups Hellmann’s® Real Mayonnaise 1 jar (12 oz.) roasted peppers, drained and sliced 1 clove garlic ½ tsp. smoked paprika (optional) 6 boneless, skinless chicken breast halves (about 2 lbs.) 6 cups mixed salad greens
Directions 1. Process Hellmann’s® Real Mayonnaise, 1/2 cup roasted peppers, garlic and smoked paprika in food processor or blender until smooth. Pour 1/2 cup into resealable plastic bag; turn to coat. Marinate in refrigerator, 1 hour. Chill remaining mayonnaise mixture. 2. Grill or broil chicken, turning once, until chicken is thoroughly cooked, about 10 minutes; slice. 3. Arrange mixed greens on serving platter, then top with remaining roasted peppers and chicken. Spoon chilled mayonnaise mixture over top.
GLUTEN-FREE ALMOND-SWIRLED BROWNIES Ingredients •
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¼ cup Mott’s® Applesauce 4 tbsp (½ stick) unsalted butter, cut into ½-inch slices 4 oz. unsweetened chocolate, chopped 1 tsp vanilla extract 1 cup granulated sugar ½ tsp fine sea salt or kosher salt 2 large eggs
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¾ cup almond flour ¼ cup chopped roasted unsalted almonds
Almond Butter Swirl 2 tbsp Mott’s Applesauce or No Sugar Added Applesauce ½ cup smooth almond butter ¼ cup powdered sugar
Directions 1. Preheat oven to 350˚. Line an 8-inch square metal, ceramic, or glass baking pan with two long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan. 2. Melt the butter and chocolate together in a small (1½-quart) heavy-bottomed saucepan over low heat, stirring constantly to make sure the chocolate doesn’t burn. 3. When nearly all the chocolate is melted, remove the pan from the heat and continue stirring to melt completely. 4. Scrape the melted chocolate into a large mixing bowl with a silicone spatula. Stir in the applesauce and vanilla extract, then stir in the sugar and salt until a grainy batter forms. Stir in the eggs one at a time, making sure the first egg is fully incorporated before adding the next. 5. Gently stir in the almond flour ¼ cup at a time, and then stir in the almonds. Pour the batter into the prepared
baking pan, spreading it evenly to reach all corners of the pan. Serve as-is or with accompaniments. 6. Make the Almond Butter Swirl by beating the almond butter, sugar, and applesauce together with a silicone spatula or electric hand mixer on low speed. 7.
Drop the almond butter in spoonfuls over the brownie batter and use the tip of a butter knife to carefully swirl into the batter, making sure not to puncture the foil on the bottom of the pan.
8. Bake for 45 minutes to 1 hour, or until a toothpick or small knife inserted into the center of the pan comes out with moist crumbs attached. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.) 9. Cool completely and cut into squares.. Makes: one 8-inch pan of bars (about 16 two-inch squares)
CHRISTMAS REVITALIZA Ingredients • • • • • •
2 bottles Vitamalt Ginseng or Vitmalt Ginger 1 ½ cup Almond Milk 1 Tsp Vanilla ¼ Tsp Nutmeg ¼ Tsp Cinnamon Powder 1 cup Condensed Milk to sweeten to taste
Served Chilled.
Directions Combine all ingredients in a blender. Strain into a Collins glass filled with ice. Garnish with cinnamon powder.
SPARKLING CONFETTI MOCKTINI Ingredients • • • • • • •
2 oz. white chocolate, melted ½ cup confetti candy sprinkles 2 bottles Welch’s Sparkling White Grape Juice Cocktail, chilled 2 cups ginger ale ½ cup lime concentrate 1 cup Frozen Raspberries 1 cup Frozen Strawberries
Directions 1. Place melted chocolate in a small shallow bowl and the sprinkle in a separate bowl. Dip the rim of 10 cocktail glasses in the chocolate and then in the sprinkles to coat evenly. Store in the refrigerator until set and ready to serve. 3. Stir the Sparkling white grape juice with the ginger ale and lime concentrate in a pitcher. Divide the frozen fruit between the glasses and top with punch. Serve immediately.
CHRISTMAS TREE PANCAKE STACKS Ingredients
Toppings and Garnishes, If Desired
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2 cups Pancake™ mix 2 cups milk 2 teaspoons green paste food color, if desired 4 eggs
Powdered sugar Candy sprinkles Small candies
Snowy Vanilla Glaze • 2 ½ cups powdered sugar • 3 tablespoons plus 2 teaspoons milk
Directions 1.
In large bowl, stir all Pancakes ingredients until well blended. Heat nonstick griddle to 375°F. or 12-inch skillet over mediumhigh heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
2.
Each pancake tree is a stack of 8 different size pancakes. Make only one tree at a time. Pour 1/4 cupful, 3 level measuring tablespoons, 2 level measuring tablespoons and 1 level measuring tablespoon batter onto hot griddle. Watching each pancake carefully, cook until bubbly on top and dry around edges (small pancakes will get done first). Turn; cook other side until light golden brown around edges. Keep warm. To make
remaining 4 pancakes to form one tree, pour 2 level measuring teaspoons, 1 level measuring teaspoon, 1/2 level measuring teaspoon and 1/4 level measuring teaspoon batter onto hot griddle. Watching each pancake carefully, cook until bubbly on top and dry around edges; pancakes will cook quickly. Turn; cook other side until light golden brown around edges (they will cook very quickly). Repeat with remaining batter to make 5 more trees. 3.
To assemble trees, stack on serving plate starting with largest size pancakes on bottom and stacking each smaller size pancake on top. Drizzle with Snowy Vanilla Glaze and garnish with sprinkles or candies, or, just sprinkle with powdered sugar and garnish with sprinkles or candies.
HOLIDAY GINGERBREAD COOKIE CAKE Ingredients Layer Cake • 1box Betty Crocker™ Super Moist™ cake mix devil’s food • Water, vegetable oil and eggs called for on cake mix box • 2 teaspoons ground ginger • 1 ½ teaspoons ground cinnamon • 2 containers (12 oz each) Betty Crocker™ Whipped frosting fluffy white or vanilla
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Prep 55 MIN Total 3 HR 55 MIN Servings 12
Gingerbread Men • 1 pouch Betty Crocker™ cookie mix gingerbread • Butter, water and egg called for on cookie mix pouch • 1 pouch Betty Crocker™ Decorating Cookie Icing white icing • 1 pouch Betty Crocker™ Decorating Cookie Icing red icing
Directions 1.
Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8-inch round cake pans.
2.
In large bowl, beat cake mix, water, oil, eggs, ginger and cinnamon with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly between pans (2 cups each pan). Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3.
Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, butter, water and egg until soft dough forms. (If dough is too sticky to roll out, cover and refrigerate 15 minutes.)
4.
Roll dough on lightly floured surface until 1/4-inch thick. Cut with 1-inch gingerbread man cookie cutter; place 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are set. Cool 1 minute before removing from cookie sheet. Cut and bake remaining dough. Allow cookies to cool completely. Decorate 14 cookies with white and red cookie icing. Reserve remaining cookies for another use.
5.
Place one cake layer top side down on serving plate. Spread about 1/2 cup frosting on layer; top with second cake layer, top side up. Using metal spatula, frost side and top of cake with thin layer of frosting to make a crumb coat; refrigerate 30 minutes to help set. Remove from refrigerator; frost side and top of cake with second layer of frosting.
COFFEE ICE CREAM FUDGE CAKE Ingredients • •
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2 cups flour (substitute 2 cups gluten free flour for gluten free cake) 2 cups sugar ¾ cups unsweetened cocoa powder 2 teaspoons baking powder 1-½ teaspoons baking soda 1 teaspoons salt 1 teaspoons espresso powder 1 cups whole milk ½ cup vegetable oil 2 large eggs 2 teaspoons vanilla 1 carton of Haagen-Dazs Coffee Ice Cream ¾ cup shaved dark chocolate (optional)
Hardening Chocolate Directly on Cake: • 8 oz bittersweet chocolate, finely chopped • 2-¼ teaspoons coconut oil
Ingredients 1. 2.
3. 4.
5.
Preheat oven to 350 Degrees. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to the bowl of a stand mixer. Combine ingredients. Add milk, vegetable oil, eggs, vanilla and mix on a low speed until well combined. Fill greased 2-9” cake pans evenly with batter and bake 30-35 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 5 minutes. Run a knife around the edges of the cake to loosen and turn over
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onto a wire rack. Cool completely. Once cool, spread softened Häagen-Dazs coffee ice cream across the length of the cake and put the second layer of cake on top and place in freezer for 10 minutes. While cake is freezing, make hardening chocolate. Add chocolate and oil to a double boiler, over simmering water. Cool to room temperature. While cake is still on wire rack, remove from freezer and gently spread hardening chocolate over cake. Place in freezer for at least one hour or until serving.
VALE PUNCH Ingredients •
1oz Worthy Park Select
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1oz Pineapple Juice 1oz Cherry Juice ½oz Amaretto ¼oz Pimento Liqueur
• ½oz Rum Bar White Overproof Rum • ½oz Lime Juice • •
Directions Combine ingredients in a cocktail shaker with ice and shake well. Strain into a glass with ice and garnish with a pineapple wedge.
PINEAPPLE PARK Ingredients • • •
1.25oz Worthy Park Select 1.75oz Pineapple Juice 1.75oz Ginger Beer
Directions Combine ingredients in a rock glass with ice in order of ginger ale, rum, pineapple juice, then stir. Garnish with mint sprig and lime.
FESTIVE SWEET POTATO PUDDING Ingredients • • • • • • • •
5 pounds sweet Potato 3 cups dark Sugar 1 cup flour 1 teaspoon cinnamon powder 1 packet coconut milk powder 5 cup water ¼ cup Blue Band Margarine melted 1 whole nutmeg, grated
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1 teaspoon salt 1 teaspoon cinnamon powder 1 teaspoon vanilla essence 1 tablespoon white rum 1 tablespoon lime juice 1 teaspoon browning optional
Directions 1. Peel cut and grate sweet potatoes and place in a large mixing bowl. 2. Add dark sugar, flour and raisins. 3. Combine coconut milk powder with water, mix well and add to the sweet potato mixture. 4. Add melted Blue Band Margarine, nutmeg, salt, cinnamon powder, vanilla, rum, lime juice and browning and mix well. 5. Scrape mixture into a greased 10inch baking tin. 6. Bake in a pre-heated oven 350 F or 180 degrees C for 1 1/2 - 1 3/4 hours.
7. Let the sweet potato pudding cool and top with whipped cream and fruits of your choice. Note: 5 pounds sweet potato will yield 12 cups when grated. Preparation time 45m Cooking time 1h 45m
STEAMED FISH Ingredients • • • • • • • •
1 tablespoon Blue Band Margarine ½ cup carrots, sliced 1 medium Irish Potato, diced 3 large okra, sliced 1 whole scotch bonnet pepper 1 stalk escallion, crushed 1 sprig thyme 1 packet Fish Tea Soup Mix
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1 pound Snapper 1 whole bammy 8 whole crackers
Directions 1. Put water to boil. Add pumpkin and yam and boil until tender. Remove pumpkin from liquid; crush, then return to the pot. 2. Add the Blue Band Margarine, sliced carrots, diced Irish potato, okra, whole pepper, escallion, thyme and Fish Tea Soup Mix and stir well. 3. Place the cleaned fish into the boiling liquid. Spoon liquid over the fish, cover and steam for 10 minutes.
Note:
5 pounds sweet potato will yield 12 cups when grated.
Preparation time 15m Cooking time 25m For 1 Person
HONEY CRANBERRY GLAZED HAM Ingredients • • • • • • • • • •
1 Boneless Fully Cooked Ham 2 Cups Tru-Juice Cranberry Cocktail Juice ¼ Cup Tru-Juice Orange Juice ½ Cup Honey 1 Cup Sugar (Optional) 1 Tbsp Diced Ginger 1 Tbsp Cinnamon 1 Tbsp Pimento Maraschino Cherries Whole Cloves
Directions 1. Place the Tru-Juice Cranberry juice, Tru-Juice Orange juice, honey, sugar and spices in a small saucepan. 2. Cook and stir over low heat on stove until the sugar is dissolved. 3. Preheat oven to 350º Fahrenheit. 4. Place pre-cooked ham in a baking pan or casserole dish. 5. Spoon ½ cup Cranberry glaze over the ham. 6. Cover tightly with foil and bake for 1 hour. 7. Remove ham from oven and glaze the ham with another ½ cup of sauce.
8. Cover and cook again for 30 minutes. 9. Remove the ham from oven, using.a knife, cut off excess fat and make diamond cuts in the ham. 10. Place Maraschino Cherries and whole cloves in between cuts. 11. Glaze ham again and continue baking the ham for another 90-120 minutes. 12. Remove ham from oven and serve any leftover cranberry glaze over top ham.
SPANISH RICE STUFFED BELL PEPPERS Ingredients • • • • • •
4 large bell peppers, (any color or a combination of colors), cored and seeded, tops reserved 4 ounces chorizo, (1 small link), finely chopped 1 cup fresh corn kernels or thawed frozen corn kernels 8 ounces lean ground beef 1 package Knorr® Fiesta Sides™ - Spanish Rice 1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided
Directions 1. PREHEAT oven to 375°. Spray 8 or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside. 2. HEAT large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
3. STIR 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil. 4. BAKE 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
CHEDDAR BROCCOLI RICE AND VEGGIE FRITTATA Ingredients • • • • •
2 Tbsp. olive oil 1 bag (14 oz.) frozen pepper & onion stir fry, thawed 1 pkg Knorr® Chicken Broccoli Rice 8 large eggs 1/4 cup milk
Directions 1. Place oven rack in center of oven. Preheat oven to 425.° Heat oil in large nonstick skillet over high heat and cook thawed peppers and onions and Knorr® Ready to Heat Cheddar Broccoli Rice 1 minute. Meanwhile, whisk together eggs and milk; season with salt and pepper, if desired. 2. Add egg mixture to skillet to evenly coat vegetable and rice mixture. Immediately place in oven and bake 9 minutes, or until eggs are set. 3. Remove to serving platter and serve.