Sweet and Sour Mini Meatballs Ingredients • • • • • • •
½ cup panko breadcrumbs ½ cup minced flat leaf parsley 2 medium garlic cloves, minced 2 large eggs 3 tbsp soy sauce 1 lb. ground beef 1 lb. ground dark turkey or chicken thighs
Sweet-and-Sour Sauce • • • • • •
1 cup Mott’s® for Tots Apple White Grape ¼ cup unseasoned rice vinegar 2 tbsp light brown sugar 1 tbsp ketchup 2 tbsp water 1 tbsp cornstarch
Directions 1. (adults) Preheat oven to 400° 2. (kid-friendly) Line two large rimmed baking sheets with parchment paper. Measure panko breadcrumbs and place in a bowl. 3. (adults) Mince garlic and parsley.
4. Help kids crack eggs into bowl with breadcrumbs. Add the soy sauce. 5. Use a fork to stir the panko breadcrumbs, parsley, garlic, eggs, and soy sauce together in a large mixing bowl until the eggs are blending. 6. Add the ground beef and turkey or chicken, and mix with hands until combined 7. (kid-friendly) Roll small pieces of the meatball mixture into 1-inch balls and space evenly on the baking sheets. 8. Bake for 15 minutes until browned and fully cooked through 9. While the meatballs bake, add sauce ingredients to a saucepan. Whisk together the juice, rice vinegar, brown sugar and ketchup. 10. Bring sauce to simmer over medium heat. 11. Whisk the water and cornstarch together in a small bowl until the cornstarch is dissolved. Pour the dissolved cornstarch into the simmering sauce and whisk for a minute more until the sauce thickens. 12. Toss the cooked meatballs with the sauce to serve, or serve the sauce on the side for dipping.
Jerk Pasta Salad Ingredients • • • • • • • • •
1 cup Hellmann’s® Real Mayonnaise 1 cup package (7 oz) cheese elbow macaroni or spiral 1 cup mixed vegetables, thawed (9 oz) cooked & shredded saltfish or chicken meat 1 teaspoon jerk seasoning ¼ cup sweet pickle relish (if desired) ¼ teaspoon salt ¼ teaspoon black pepper ½ cup small onion , chopped
Directions 1. Cook macaroni according to package directions; Drain and rinse with cold water. 2. In large bowl, mix together Hellmann’s® Real Mayonnaise, macaroni, mixed vegetables and remaining ingredients’ 3. Cover and refrigerate at least hour before serving to blend flavours.
Chocolate Chip Christmas Cookies Ingredients • • • • •
1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix Butter and egg called for on cookie mix pouch 1 cup Hershey’spremier white baking chips 1 cup Hershey’ssemi-sweet or Special Dark™ chocolate chips Assorted candy sprinkles or hard candies, crushed
Directions 1. Make cookies as directed on pouch; cool completely. 2. In small microwavable bowl, microwave white baking chips uncovered on Medium (50%) 60 to 90 seconds, stirring every 30 seconds, until chips can be stirred smooth. Take half of the cookies, and carefully dip each cookie halfway into melted chips; wipe off excess. Place on cooking parchment paper-lined tray; sprinkle with desired candies. 3. Repeat melting and dipping steps with semi-sweet or Special Dark™ chocolate chips and remaining cookies. Let stand until coating is firm, 1 to 2 hours.
Jamaican Potato Salad Ingredients • • • • • • • •
2 large tablespoon of Hellmann’s® Real Mayonnaise 4 large (Irish) potatoes 1 cup of green peas 2 large eggs 2 Stalks of scallion (spring onion) 1 tablespoon of mustard Salt and pepper, to taste Salt for boiling vegetables
Directions 1. 2. 3. 4. 5.
Bring to a boil large pot(saucepan) half filled with lightly salted water. Add bite sized cubes of potato to boiling water. In a smaller saucepan; add garden peas, cover and set to simmer. Once potato, garden peas and eggs are cooked; drain hot water and replace with cold water. Drain cold water from potato and return saucepan back to flames for about 1 minute; continually ‘swirl’ potato to stop it from sticking or burning. Once it has a fluffy texture on the outside, remove and place in a bowl and leave to cool. 6. Drain garden peas and allow to dry and cool, before adding to potato. 7. Once cooled, peel eggs and slice into small pieces then add to potato and peas. 8. Cut roots and raggedy tips off the scallion then add to potato mix. 9. In a separate jug mix Hellmann’s® Real Mayonnaise and all the other ingredients together. 10. Pour ‘sauce’ from jug onto prepared potato mix and sir until it is evenly distributed throughout the potato salad.
11. Serve immediately with your meal, or cover and leave in a cool place
Easy Salsa Chicken Burritos Ingredients • • • •
1 1/2 lb chicken breast strips for stir-fry 1 package (1 oz) Old El Paso™ taco seasoning mix 1 jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch) • Shredded lettuce, shredded cheese and bell pepper strips, if desired
Directions 1. In 10-inch nonstick skillet, cook chicken over medium heat, stirring occasionally, until no longer pink in center. 2. Stir in taco seasoning mix and salsa. Cook until hot. 3. Spoon chicken mixture onto tortillas. Top with lettuce, cheese and bell pepper strips. Roll up tortillas.
Expert Tips If you want easy “if desired” toppers, pick them up at the salad bar or in the produce section. Beef lovers can use 1 1/2 pounds cut-up beef for stir-fry.
Sparkling Holiday Punch Ingredients 3 cups of cold water ¾ cups sugar 5 cinnamon sticks 1 bottle Welch’s Sparkling Red or Sparkling White Grape Juice Cocktail, chilled 1 cup orange juice ½ cup lemon juice 3 bottles (16 oz. each) lemon-lime soda, chilled Ice cubes made with Welch’s Sparkling Red or Sparkling White Grape Juice Cocktail
Directions 1. In medium saucepan, combine water, sugar and cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally. 2. Heat and simmer 5 minutes. Remove cinnamon sticks, cover and refrigerate two hours. 3. In a large punch bowl, combine cinnamon syrup, Sparkling Red or Sparkling White Grape Juice Cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with additional cinnamon sticks or float fruit-filled ice cubes, orange, lemon or lime slices.
Speedy Barbecue Sauce Ingredients • • • • • • • • • • • • •
¼ cup cider vinegar ½ cup Welch’s 100% Grape Juice ½ cup Welch’s 100% White Grape Juice 1 cup canned tomatoes, crushed, diced or puréed 3 tbsp packed brown sugar ½ cup Welch’s 100% Grape Juice ½ cup Welch’s 100% White Grape Juice 1 cup canned tomatoes, crushed, diced or puréed 3 tbsp packed brown sugar 1 tbsp Worcestershire sauce 1 tbsp tomato paste 1 tsp hot pepper sauce 2 tbsp chopped garlic
Directions 1. 2. 3. 4.
Combine all the ingredients in a medium saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 20 minutes, stirring frequently. Remove from the heat and cool slightly before using. Store in an airtight container in the refrigerator.
Four Cheese Pasta with Chorizo Sausage Ingredients • • • • • •
1 Package Knorr® Italian Sides™ - Four Cheese Pasta 1 Cup of water 1 Cup of Milk 1 Tbsp. Margarine (optional) Chorizo Sausage Cooking oil
Directions 1. Remove casing from sausage, dice or cut sausage to preference. 2. Heat skillet and sauté sausage for 3-5 mins. Remove from heat and place in holding area. 3. In a medium saucepan, bring 1 ½ cups of water, ½ cup milk and 1 tbsp. Margarine (optional) to a boil. (Try using I Can’t Believe It’s Not Butter® or Country Crock®) 4. Stir in contents of package and return to a boil. Reduce Heat and continue boiling gently for 10 minutes or until pasta is tender, stirring occasionally. 5. Combine Chorizo Sausage with pasta and let stand at least 2 minutes. 6. Stir, Serve & Enjoy!
Mini Ice Cream Volcanoes
Ingredients • Nestle Chocolate Ice cream • Cherry pie filling • Cookie crumbs
Directions 1. Take a mini bundt cake pan and mold Nestle® Blue Chocolate Ice Cream into it. 2. After freezing the ice cream, pop them out of the pan. 3. Before serving, pour cherry pie filling over the top to create the volcano “lava” and add cookie crumbles to be the “dirt” of the volcano.
Mashed Potato Cakes Ingredients • • • • • •
1 Mott’s® Applesauce 2 cups mashed potatoes ¼ cup parmesan cheese 1 egg, whisked 7 tbsp all-purpose flour, divided Butter or oil for pan-searing
Directions 1. Place mashed potatoes, cheese, egg, Mott’s applesauce, and 3 tablespoons of flour in a bowl and stir to combine. 2. Take a scoop of the potato mixture and form into patties. 3. Place the remaining 4 tablespoons of flour on a plate. Lightly coat the potato patties in the flour. 4. Heat a thin layer of the oil or butter in a large sauté pan over medium heat. Cook the potato cakes for 3 minutes on each side for a total of 6 minutes. 5. Serve as-is or with accompaniments. Recipe provided by Catherine McCord, founder of www.weelicious.com Makes: 12 servings.
Coconut Chicken Flavoured Rice Ingredients • • • • • •
1 Package Knorr® Rice Sides™- Chicken Flavor Broccoli Rice 1 Cup of water 1 Cup of Coconut Milk 1 Tbsp. Margarine (optional) Boneless Chicken Cooking oil
Directions 1. Season chicken in your preferred style. 2. Cut boneless chicken in small strips and sauté in a skillet with small amount of cooking oil for approximately 14 mins on a medium flame. 3. Remove from skillet and place in a holding area. 4. In a medium saucepan, bring 1 cup of water, 1 cup of coconut milk, 1 tbsp. Margarine (optional) and contents of Chicken flavor Broccoli Rice package to a boil. (Try using I Can’t Believe It’s Not Butter® or Country Crock®) 5. Stir. Reduce heat and simmer COVERED 7 minutes or until rice is tender. 6. Combine cooked chicken with rice and let stand at least 2 minutes. 7. Stir, Serve & Enjoy!
Easy Beef Tacos Ingredients • • • • • •
1 pound lean (at least 80%) ground beef 1 cup Old El Paso™ Thick ‘n Chunky salsa 10 Old El Paso™ taco shells 1/2 head lettuce, shredded 1 medium tomato, chopped (3/4 cup) 1 cup shredded Cheddar cheese (4 ounces)
Directions 1. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. 2. Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl. 3. Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.
Expert tips Want a veggie version? Open a 16-ounce can of Old El Paso® refried beans, and place in a microwavable bowl. Cover and microwave on High, stirring a few times with a wooden spoon, until hot.
Häagen-Dazs Perfect Affogato Ingredients • • • •
1 shot hot espresso or 3 tablespoonshot coffee Häagen-Dazs 14oz Vanilla, Dulce de Leche, or Coffee Ice Cream Optional) Chocolate Shavings* *Tip: Use a vegetable peeler on a chocolate bar for an easy way to get perfect chocolate shavings
Directions 1. Place two scoops of ice cream into a coffee mug. 2. Pour hot espresso or hot coffee over ice cream until ice cream is covered. 3. Optional] Garnish with chocolate shavings
Banana Bread Recipe Ingredients • • • • • • • • • •
½ cup Mott’s® Applesauce Apple 2½ cups all-purpose flour 2 tsp baking powder 2 tsp baking soda ½ tsp ground allspice 4 (2 cups) ripe medium bananas, mashed 1 cup sugar 3 egg whites 2 tbsp vegetable oil 1 tsp vanilla extract
Directions 1. 2. 3. 4. 5. 6.
Preheat oven to 375°. Spray 8½x4½-inch loaf pan with nonstick cooking spray. In large bowl, combine flour, baking powder, baking soda, and allspice. In medium bowl, whisk together bananas, sugar, applesauce, egg whites, oil, and vanilla. Bake 60 minutes, or until toothpick inserted into center comes out clean. Cool in pan 10 minutes. Invert onto wire rack. Turn right side up. Cool completely.
Makes: 16 servings.
Holiday Tree Brownie Ingredients • • • • •
1 box (16 oz) Betty Crocker™ Supreme original brownie mix Water, vegetable oil and egg called for on brownie mix box Miniature candy canes (2 inch), unwrapped 1or 2 drops green food color 1/3cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container) • Betty Crocker™ Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits
Directions 1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie mix batter as directed on box. Spread in pan. 2. Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours. Freeze in pan 15 minutes. Using foil to lift, remove brownies from pan, and peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles (See More About This Recipe). Set aside leftover pieces for snacking. 3. Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks. 4. Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.
Cinnamon-Tortilla Dessert Cups
Ingredients • • • • •
Buckingham Rum and Raisin Ice Cream Flour tortillas Butter Cinnamon sugar Caramel
Directions 1. Start by cutting flour tortillas into 3-inch circles. 2. Melt butter in the microwave and coat each circle, followed by a sprinkle of cinnamon sugar. Then, press into a muffin tin. 3. Bake in the oven at 350 for 10 minutes or until golden brown. Set aside to cool when finished. 4. Once cool, remove each tortilla from the muffin tin. Fill with a scoop of ice cream and top each one with a drizzle of caramel!
Warm Ginger Bananas with Chocolate Ice Cream Ingredients • • • • • •
2 tbs packed brown sugar 2 tbs light rum 1 tbs butter 1/2 tsp ground ginger 2 medium firm-ripe bananas, sliced diagonally 1/3-inch thick Häagen-Dazs® chocolate ice cream
Directions 1. Combine brown sugar, rum, butter, and ginger in a wide skillet. 2. Bring to a simmer over medium heat. Stir in bananas. Stir over medium heat until bananas are heated through and syrup is slightly thickened. 3. Serve warm with chocolate ice cream.