Submitted by Ruth Ratio
Bacon-Wrapped Chicken Bites
3 Tbsp. GREY POUPON Savory Honey Mustard, divided
2 Tbsp. Worcestershire sauce
1 boneless skinless chicken breast (6 oz.), cut into 24 pieces
8 slices OSCAR MAYER Bacon, cut into thirds
4 oz. CRACKER BARREL Vermont Sharp-White Cheddar Cheese, cut into 12 slices
24 RITZ Crackers
2tsp. chopped fresh parsley
- MIX 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade.
- HEAT broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min.
- HEAT oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients.
Submitted by Ruth Ratio
Pumpkin Gooey Butter Cakes
1 (18 1/4-ounce) package yellow cake mix
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
- Preheat oven to 350 degrees F.
- Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
- To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 boneless rolled pork loin roast (3 pounds)
- 1 cup jellied cranberry sauce
- 1/2 cup orange juice
- 1/4 cup packed brown sugar
- Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes.
- Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast.
- Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.
- Yield: 6-8 servings.
Nutritional Facts1 serving (1 each) equals 293 calories, 8 g fat (3 g saturated fat), 85 mg cholesterol, 354 mg sodium, 21 g carbohydrate, 1 g fiber, 33 g protein.
submitted by Ruth Ratio
• 12 bacon strips, diced
• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 6 cups mashed cooked butternut squash
• 2 cans (8-3/4 ounces each) cream-style corn
• 2 cups half-and-half cream
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• Sour cream optional
• In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings.
• In the drippings, saute onion and celery until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
• Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through. Garnish with sour cream if desired.
• Yield: 8 servings (2-1/2 quarts).
• Nutritional Facts1 serving (1-1/4 cups) equals 381 calories, 26 g fat (11 g saturated fat), 53 mg cholesterol, 1,021 mg sodium, 29 g carbohydrate, 6 g fiber, 9 g protein.
by Ruth Rautio
Original recipe makes 1 quart
- 1 3/4 cups white sugar
- 1 3/4 cups water
- 2 cups fresh or frozen cranberries
- 1 (12 ounce) package frozen unsweetened raspberries
- 1 1/2 cups cherry juice
- 1/2 cup lime juice
- 2 tablespoons frozen orange juice concentrate
Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.
by Ruth Rautio
Original recipe makes 20 mini meatloaf cups
- 2 cups coarsely chopped zucchini
- 1 1/2 cups coarsely chopped onions
- 1 red bell pepper, coarsely chopped
- 1 pound extra lean ground turkey
- 1/2 cup uncooked couscous
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup barbecue sauce, or as needed
Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Original recipe makes 1 – 9×9 inch dish
1 cup confectioners’ sugar for dusting
2 cups white sugar
1 tablespoon light corn syrup
1 1/4 cups water, divided
4 tablespoons unflavored gelatin
2 egg whites
1 teaspoon vanilla extract
Dust a 9×9 inch square dish generously with confectioners’ sugar.
In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
While syrup is heating, place remaining water in a metal bowl and sprinkle gelatin over the surface. Place bowl over simmering water until gelatin has dissolved completely. Keep in a warm place until syrup has come to temperature. Remove syrup from heat and whisk gelatin mixture into hot syrup. Set aside.
In a separate bowl, whip egg whites to soft peaks. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff. Stir in vanilla. Spread evenly in prepared pan and let rest 8 hours or overnight before cutting.
by Ruth Rautio
2/3 cup gluten-free baking mix (such as Bob’s Red Mill All Purpose GF Baking Flour®)
1/2 cup cornstarch
1 cup white sugar
1 cup packed brown sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
2 eggs, beaten
3/4 cup margerine, melted
- Preheat oven to 350 degrees F (175 degrees C), and grease an 8×8 inch square baking dish.
- Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
by Ruth Rautio
1/4 cup uncooked quinoa
1/2 cup water
2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, chopped
1 small apples – peeled, cored and chopped
1/4 cup raisins
2 tablespoons pine nuts
4 mushrooms, chopped
2 tablespoons white wine
1 (1 pound) pork tenderloin
1 pinch ground cinnamon
1 pinch garam masala, or to taste
salt and ground black pepper to taste
- Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
- Preheat an oven to 425 degrees F (220 degrees C).
- Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
- Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.
1 package (18 ounces) refrigerated sugar cookie dough
1/2 teaspoon vanilla
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
3 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped
Preheat oven to 350°F. Shape cookie dough into a ball and place in center of large pizza stone; flatten slightly. Using lightly floured Roller, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla in bowl; mix well. Spread cream cheese mixture evenly over cookie. Peel, core and apples. Cut apple slices in half and arrange evenly over cream cheese mixture. Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using a food Chopper; sprinkle over apples. Cut into wedges.
Yield: 16 servings
Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g
Recipe by Pampered Chef