HERE’S WHAT COOKING

Submitted by Ruth Ratio

 

Bacon-Wrapped Chicken Bites

Ingredients:
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

Directions:

1. MIX 2 Tbsp. mustard and Worcestershire sauce. Add to chicken; toss to coat. Refrigerate 30 min. Drain chicken; discard marinade.
2. 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.
3. 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.

HERE’S WHAT COOKING

Submitted by Ruth Ratio

Pumpkin Gooey Butter Cakes

Ingredients

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese,  softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.

Cranberry Glazed Pork Roast Recipe

Ingredients

• 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

Directions

• 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.

Directions

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.  

Corn and Squash Soup Recipe

submitted by Ruth Ratio

Ingredients
• 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

Directions
• 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.