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courtesy Food Network Magazine

Yield: 4 servings

Ingredients

1/4 cup canola oil, plus more for frying

4 corn tortillas, preferably white

Kosher salt

1 (15.5-ounce) can black beans, drained and rinsed

1 teaspoon ground cumin

1/4 cup low-sodium chicken broth

Freshly ground pepper

1 clove garlic, minced

1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)

1/4 cup fresh lime juice

2 teaspoons brown sugar

2 cups finely shredded green or red cabbage

1 bunch radishes (about 6), julienned

1/2 bunch fresh cilantro, roughly chopped

1/2 cup sour cream

1/2 rotisserie chicken, skinned and shredded into large pieces

Directions

Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.

Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.

Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.

Top each tortilla with beans, chicken, cabbage salad and sour cream.

Chinese Chicken & Noodle Salad

From EatingWell: May/June 2009, May/June 1998

Yield: 4 servings

Ingredients

1 3-ounce package low-fat ramen-noodle soup mix, (see Note)

1/4 cup slivered almonds

1 tablespoon sesame seeds

1 1/2 teaspoons canola oil

1 pound boneless, skinless chicken breasts, trimmed

3 1/4-inch-thick slices fresh ginger

1/2 teaspoon salt

3 tablespoons orange juice

3 tablespoons cider vinegar

5 teaspoons reduced-sodium soy sauce

5 teaspoons sugar

3/4 teaspoon toasted sesame oil

2 cups shredded green cabbage

1 medium carrot, shredded

3 scallions, chopped

Directions

Preheat oven to 350°F.

Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.

Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)

Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

Tips & Notes

Make Ahead Tip: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.

Tip: Ramen noodles, usually packaged with a seasoning mix to make instant soup, are a convenient--and seemingly healthful--product. But what you may not realize is that the noodles have been deep-fried. A serving of the soup contains 8 grams of fat. Look for baked ramen, with only 1 gram of fat per serving. Be sure to check the label so you know what you're buying.

Chicken-Parmesan Bundles

Let's shop while the sun's still shining

Makes 6 servings

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

Directions

Heat oven to 375ºF.

Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

Beat egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 4 g fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, KRAFT 2% Milk Shredded Mozzarella Cheese and RITZ Reduced Fat Crackers.

Make Ahead

Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 min. or until chicken is done.

Special Extra

Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating.

Berry Blue Salad

From www.wholefoodsmarket.com

Makes 4 servings

Ingredients

8 cups loosely packed baby field greens

1/2 cup fresh blueberries

1/4 cup blue cheese crumbles

1/2 cup thinly sliced red onion

1/3 cup extra virgin olive oil

1/3 cup orange juice

1 to 2 tablespoons fresh lemon thyme leaves

1 tablespoon minced shallot (optional)

Sea salt and freshly ground black pepper

1/4 cup roasted sliced or slivered almonds

Directions

Place greens, blueberries, blue cheese and red onion in a serving bowl. In a smaller bowl, whisk together olive oil, orange juice, lemon thyme leaves, shallot if desired, and salt and pepper to taste. Toss greens with dressing and garnish with almonds. Serve immediately.

Spring Salad with Strawberries and Creamy Orange-Avocado Dressing

From www.wholefoodsmarket.com

Makes 2 servings

Ingredients

3 green onions, roughly chopped

1/2 avocado, peeled and pitted

1/2 cup orange juice

1/8 teaspoon sea salt

1/8 teaspoon ground black pepper

3 ounces spring greens or mesclun mix

1 cup sliced fresh strawberries

1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler

Directions

Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.

Two Berry Crisp

From www.southernfood.about.com

1 pint blueberries

1 pint strawberries, hulled, sliced

2 cups granola

1 tablespoon honey

2 tablespoons vegetable oil

Directions

Preheat oven to 375°. Toss prepared berries in an 8-inch square glass baking dish.

Combine granola, oil, and honey in small bowl. Sprinkle over the berries. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake another 10 minutes, until topping is browned.

Serve warm or at room temperature, with ice cream or whipped topping.

February 22, 2011

Enough already with all the rain. The sun is out so let's pretend - for a few days anyway - that Spring is here. How are we going to do that, you ask. We are going to buy fresh fruit. Strawberries at Save Mart; blueberries and apples at Safeway and Mandarins at Raley's.

Here's what else we're buying this week.

Raley's has a 3 pound bag of Mandarins for $2.97; Cameo apples for 87-cents a pound and kiwi fro 97-cents a pound. Their coupon offerings include Slim Bear Klondike ice cream bars for $2.49; Rold Gold pretzels for $1.25 and Quilted Northern bath tissue for $5.99.

Boneless, skinless chicken breasts are $1.97lb; Sutter sirloin stead is $4.99lb and fresh cooked Dungeness crab for $4.99lb. A 5lb. bag of Idaho potatoes is $1.97 and large hot-house tomatoes are 1.77lb.

In the natural foods aisle, Good Earth teas are $2.99 a box; Luna bars are $1 each and organic gala apples are $3.99 for a 3lb. bag. In the deli, Cajun flavor rotisserie chicken is only $4.98 when you buy 2 or more.

Over at Save Mart, there's a deal on strawberries. Buy one container and get 2 free. The weekend sale includes oranges for 27-cents a pound; Rotisserie chicken for $5.99 and shredded cheese for $1.79.

Boneless pork loin roast is $1.99lb and boneless, skinless chicken breasts are $1.77lb in the max pak. London Broil, Foster Farms fresh ground turkey and Jennie-O turkey bacon are all BOGO.

Dole juices in the carton are 2/$4; Florida's Natural OJ is 2/$5 and Dannon yogurt is 10/$5. An 18-pack of eggs is $2.50 and Knudsen cottage cheese is $2.49 for a container.

In produce, large hot house tomatoes are 97-cents a pound; green onions, radishes, cilantro or parsley is 50-cents a bunch; blueberries or blackberries are 2/$5 and jumbo cantaloupe is $2.50. Washington state apples are 97-cents a pound.

Bohemian Hearth bread is $1.99 a loaf; Milton's breads are $2.99 a loaf. A case of Crystal Geyser water is $2.99; a gallon is 89-cents.

In the coupon category, check out Foster Farms lunchmeat for $1.99; La Brea breads for $1 off; Gallo salame for $3.99; non-dairy creamer for $1.39 and jugs of soda for $1.

Safeway is coming at you with a 4-day sale featuring BOGO turkey franks and smoked sausage; a 5lb. box of Mandarins for $4.99; Post Honey Bunches of Oats 3/$5 and a 6-pack of Lucerne yogurt for $1.99.

The various Safeway brands are on sale this week including, BOGO premium sandwich breads; canned fruit for 88-cents; and a 3lb. bag of apples for $3.49.

In produce, blueberries are $1.99; Jazz apples are 99-cents a pound; green onions are 50-cents a bunch and sliced portabella mushrooms are 2 packs for $5.

Foster Farms split chicken breasts are 99-cents a pound; London broil is $2.47lb; Saag's sausages are $3.99 and Alaskan cod filets are $5.99lb.

Open Nature 100% natural breads are BOGO; Safeway English muffins are $1.29 and check this out: Buy 4 6-packs of refreshe soda and get a FREE case of refreshe water and two bags of chips. Challenge spreadable butter is $1.99.

If you're clippin', check out Lucerne sliced cheese for $1.99; Ben & Jerry's ice cream for $2.49; Kleenex for 99-cents and Safeway dish detergent for $2.49.

Doritos are BOGO; Progresso soups, S&W beans and Power or Clif bars are all $1.

The Friday only sale lasts until Monday this week. for a 5-spot you can get 8-piece Signature cafe chicken; DiGiorno or California Pizza Kitchen frozen pizza; and one of those yummy Boston cream cakes with the thick chocolate frosting.

Come back on Thursday and we'll share some recipes from the Shop Cheap kitchen.

February 16, 2011

We cannot tell a lie, these are great recipes

We're coming up on the President's Day weekend so we are loading up on great breakfast ideas and comfort food. Recipe researcher Sheila Kern has even tracked down a couple of recipes for short ribs - on sale this week at Save Mart. Enjoy!

Citrus Berry Smoothie

EatingWell: July/August 2008

Makes 1 smoothie, about 2 cups

Ingredients

1 1/4 cups fresh berries

3/4 cup low-fat plain yogurt

1/2 cup orange juice

2 tablespoons nonfat dry milk

1 tablespoon toasted wheat germ

1 tablespoon honey

1/2 teaspoon vanilla extract

Directions

Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.

Strawberry-Orange Muffins

EatingWell: May/June 2009

Ingredients

3 tablespoons almonds

2 tablespoons plus 3/4 cup all-purpose flour, divided

2 tablespoons plus 1/2 cup brown sugar, divided

3 teaspoons freshly grated orange zest, divided (see Variation)

1/2 teaspoon salt, divided

2 tablespoons plus 1/4 cup canola oil, divided

1 cup white whole-wheat flour or whole-wheat pastry flour (see Note)

2 teaspoons baking powder

1 teaspoon baking soda

3/4 cup nonfat or low-fat buttermilk

1/4 cup orange juice

1 large egg

1 teaspoon vanilla extract

1 1/2 cups chopped fresh or frozen (not thawed) strawberries , (about 8 ounces)

Directions

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.

3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.

4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.

Tips & Notes

Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

Mama's Blueberry Buckle

From www.foodandwine.com

Servings: 6

Ingredients

1 1/3 cups all-purpose flour

1 cup sugar

1 teaspoon cinnamon

4 tablespoons unsalted butter, cut into small pieces

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup solid vegetable shortening, at room temperature

1 large egg

1/3 cup milk

2 cups blueberries

Whipped cream, for serving

Directions

Preheat the oven to 350°. Butter an 8-inch square glass baking dish. In a medium bowl, combine 1/3 cup of the flour with 1/2 cup of the sugar and the cinnamon. Using your fingers, rub in the butter until the mixture is crumbly.

In a small bowl, whisk the remaining 1 cup of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the remaining 1/2 cup of sugar with the shortening. Beat in the egg. Beat in the flour mixture in 2 batches, alternating with the milk. Spread the batter in the prepared baking dish. Scatter the blueberries over the batter. Sprinkle with the cinnamon topping and bake for 40 minutes. Let cool slightly. Serve warm or at room temperature with whipped cream.

Whole-Wheat Pancakes with Blackberry Syrup

From www.epicurious.com

Gourmet | May 2006

Makes 4 to 6 servings

Ingredients

For pancakes

1 1/4 cups whole-wheat flour

1/3 cup cornmeal

6 tablespoons dried powdered buttermilk (cultured buttermilk blend)

1 tablespoon sugar

2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups water

2 large eggs

1/4 cup vegetable oil plus additional for brushing griddle

For syrup

1 cup pure maple syrup

2 cups blackberries (8 1/2 oz)

Directions

Make batter:

Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.

Make syrup while batter stands:

Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.

Make pancakes:

Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.

Broccoli with Garlic Butter and Cashews

Servings: 6

Ingredients

1 1/2 pounds fresh broccoli, cut into bite size pieces

1/3 cup butter

1 tablespoon brown sugar

3 tablespoons soy sauce

2 teaspoons white vinegar

1/4 teaspoon ground black pepper

2 cloves garlic, minced

1/3 cup chopped salted cashews

Directions

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Parmesan-Roasted Broccoli

Show: Barefoot Contessa Episode: Fast and Fabulous

Yield: 6 servings

Ingredients

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Emeril's Broccoli & Cheese Soup

From www.abcnews.go.com/GMA

Yield: 1 1/2 quarts, 4 to 6 servings

Ingredients

2 tablespoons olive oil

1 1/2 cups thinly sliced yellow onions

1 tablespoon sliced garlic

1 teaspoon salt

1/4 teaspoon cayenne pepper

5 cups chicken stock or canned, low-sodium chicken broth

4 cups broccoli florets

1 1/2 cups (6 ounces) shredded medium sharp cheddar cheese

Simple Croutons, for garnish (optional)

Directions

Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.

Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.

Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see Note). Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.

Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

Braised Beef Short Ribs

From www.foodchannel.com

Ingredients

3 cups flour

2 tablespoons garlic powder

2 tablespoons onion powder

3 tablespoons kosher salt

2 tablespoons black pepper

8 beef short ribs (about 6 ounces each)

4 tablespoons olive oil

2 cups chopped onions

2 cups chopped celery

2 cups chopped carrots

2 cups red wine

1 head garlic, papery outer husks removed, cut in half (about 12 cloves)

2 sprigs fresh rosemary

4 sprigs fresh thyme

Low-sodium beef broth, enough to cover ribs (about 32 ounces)

Directions

Preheat oven to 300°F.

Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.

Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.

Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.

Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.

Return beef short ribs back to the pan; add beef broth to almost cover the ribs.

Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.

Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.

Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.

Barbecue Beef Short Ribs

From www.southernfood.about.com

Serves 4 to 6

Ingredients

4 to 6 medium potatoes, peeled and cut in 2-inch chunks

1 cup baby carrots

1 large onion, cut into 8 to 12 wedges

3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks

1 cup ketchup

1/4 cup water

1/4 cup red wine vinegar

1 tablespoon paprika, regular or smoked paprika

1 teaspoon chili powder

1/2 teaspoon dry mustard

dash garlic powder

1 teaspoon Worcestershire sauce

1 1/2 teaspoons salt

---

1 tablespoon cornstarch

1/4 cup water

Directions

Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.

Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.

Sweet 'n Hot BBQ Chicken

Makes 5 servings

Ingredients

1/2 cup KRAFT Original Barbecue Sauce

2 Tbsp. honey

1-1/2 tsp. hot pepper sauce

1/4 tsp. garlic powder

1 broiler-fryer chicken (3 lb.), cut up

Directions

Heat greased grill to medium heat.

Mix all ingredients except chicken.

Grill chicken 35 to 40 min. or until done (165ºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.

Kraft Kitchens Tips

Serving Suggestion

Serve with grilled vegetables and a fresh fruit salad.

Variation

Prepare as directed, substituting 4 boneless skinless chicken breast halves for the cut-up fryer and reducing the grilling time to 12 to 15 min. or until chicken is done (165ºF).

Jerk-Style Chicken

Safeway is making it simple to shop healthy

Makes 6 servings

Ingredients

1 env. GOOD SEASONS Italian Dressing Mix

2 Tbsp. firmly packed brown sugar

2 Tbsp. oil

2 Tbsp. soy sauce

1 tsp. ground cinnamon

1 tsp. ground thyme

1/2 tsp. ground red pepper (cayenne)

1 broiler-fryer chicken (2-1/2 lb.), cut up

Directions

Mix all ingredients except chicken in large shallow dish until well blended.

Add chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade.

Preheat greased grill to medium heat. Grill chicken 40 to 45 minutes or until cooked through, turning frequently.

Kraft Kitchens Tips

Keeping it Safe

Always cook chicken until no longer pink in the center. The internal temperature should reach between 175°F and 180°F. To visually check for doneness, pierce chicken with a fork. The juices should run clear when the fork is inserted with ease.

February 15, 2011

In addition to the sales and the coupons, Safeway is making news today with a new in-store program called "Simple Nutrition." According to the supermarket chain, new "green" shelf tags will make it easier for consumers to find items that are more nutritious. The tags will identify ingredients that are associated with healthy eating like: organic, gluten free, good source of calcium, low cholesterol, low fat and good source of fiber. Items that you are likely to see tagged in green are: Cheerios, Yoplait yogurt, Quaker Instant oatmeal, O Organics milk and Healthy Choice entrees.

This week's specials at Safeway are also good for your budget. Here's what we like: Whole Foster Farms chicken for 79-cents a pound; cooked shrimpmeat for $3.99lb; Eating Right boneless skinless chicken breasts for $3.49lb. In produce, seedless grapes are 79-cents a pound and broccoli crowns are 79-cents a pound, too. For 99-cents or less you can get a pound of Braeburn apples; Kiwi fruit; mangos; squash; Texas Ruby red grapefruit and yellow onions.

Open Nature and Safeway whole wheat breads are BOGO. Oroweat breads or sandwich thins are $1 off with coupon. Quaker Life and Post Fruity Pebbles cereals are $1.99; Special K is $1.99 with coupon. A case of Arrowhead drinking water is $2.99 and an 8-pack of Dasani mini bottles is $2.49.

In the coupon category, a 6-roll pack of Bounty paper towels is $5.99; (if you prefer Viva towels, they are $5.99, too) Special K or Fiber Plus bars are $1.99; Quaker Chewy granola bars are $1.77; Lucerne butter is $2.49; Breyers ice cream or Klondike bars are $2.29; Prego pasta sauce is $1.49 and Powerade is 60 cents a bottle.

There's a 4-day President's Day sale (Fri-Mon), which includes the All American (1/2 cherry; 1/2 apple) pie for $3.49; an 8 pounds of oranges for $3.49; Florida OJ for $3 and Lay's or Kettle chips for $1.88.

And this week's Friday Only $5 specials include: Whole roasted chicken; Foster Farms frozen chicken breasts or tenders; SeaPak butterfly shrimp and a Cherry Boston Cream cake, too.

Save Mart has more President's Day weekend savings. On Friday, Saturday and Sunday, you can get pork country-style ribs for $1.37lb; beef short ribs for $2.97lb; a 5lb bag of Idaho potatoes for 67 cents and 10 cartons of Dannon Light & Fit yogurt for $4.

Petite sirloin steaks are $2.99lb in the max pak. Jeannie-O smoked sausage is BOGO; Foster Farms split chicken breasts are BOGO, too. In produce, green seedless grapes are 97-cents a pound; fresh asparagus is $1.97lb; Driscoll's berries are $2.99 for a container. Cucumbers and green bell peppers are 67-cents each; hothouse tomatoes are $1.97lb and green onions, radishes or cilantro are 50-cents a bunch.

Kellogg's cereals are buy 3, get 3 free - works out to $1.79 a box; Thomas' English muffins are BOGO. Sunny Select cookies are $1 a package.

Tropicana OJ is $3 a bottle; a huge jug of Minute Maid OJ is $4.99. Tilamook sliced cheese is $2 a package and Sunnyside Farms cottage cheese is $1.89.

The back-page coupons at Save Mart include $3 off fruit pies in the bakery; $1 off artisan breads in the bakery; a 5lb bag of Hinode rice for $1.99 and jugs of Dew or Pepsi for $1.

Raley's has promising produce prices with BOGO strawberries, blueberries and blackberries; large oranges for 47-cents a pound; avocado for $1 and broccoli crowns for 97-cents a pound.

Foster Farms whole chicken is 77-cents a pound; pork spareribs are $2.49lb and R Everyday boneless, skinless chicken thighs are $2.49lb. Campbell's condensed soups are $1 a can; Santitas tortilla chips are 2/$5 (plus a free jug of Pepsi when you buy 2 bags). Minute maid OJ is 2/$5 and Thomas' English muffins are $1.89.

Sunnyside Farms is introducing single serving cottage cheese with fruit on the bottom (like yogurt) 4/$5; Kozy Shack pudding is $1.99 and Pillsbury Grands! are 2/$3.

A case of Crystal Geyser Spring water is $3.28; Kids' Clif bars are 5/$3 and Ronzoni pasta is $1 a box. Raley's 100% pure maple syrup is $4.99. Buy a loaf of Nob Hill Trading Co. Pugliese bread and get a free jar of Smucker's Orchard's Finest preserves.

A 9-inch cherry pie in the bakery is $4.99.

Come back on Thursday for recipes from the Shop Cheap Kitchen.

February 10, 2011

For Valentine's Day - recipes from the heart

From breakfast to dessert we have treats for your sweets this Valentine's weekend. Thanks to recipe researcher Sheila Kern, most of the recipes include ingredients that are on sale at the major supermarkets in our region. Enjoy and Happy Valentine's Day from the Shop Cheap Kitchen.

English Muffin Hearts

From www.pillsbury.com

Makes 1 1/2 dozen

Ingredients

1 cup milk

3 tablespoons butter, cut into pieces

2 tablespoons honey

1 cup warm water (110º F/45º C)

1 package (1/4-ounce) active dry yeast

Cornmeal

5 1/2 to 6 cups all-purpose flour

1 teaspoon salt

Directions

Combine the milk, butter, and honey in a medium-size saucepan. Warm the mixture over medium-low heat until the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm.

While the milk cools, pour the water into a medium-size mixing bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Set the bowl aside for 5 to 10 minutes, until all of the yeast has dissolved.

Line two baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. (This is where you'll set the muffins to rise.)

Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigorously with a wooden spoon until smooth (about 100 strokes). Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky.

Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands as well, and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes.

Roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick.

Cut the dough into circles with a 3 1/2-inch biscuit cutter. Gather and reroll the scraps and cut out more circles (you should end up with 18). Now shape each circle into a heart: use a knife or scissors to cut a third of the way into the circle, round the cut side into the top of the heart, and then pinch the opposite side into a point for the tip.

Transfer the muffins to the prepared baking sheets, spacing them well apart. Sprinkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height--about 35 to 45 minutes.

When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat. (If you have two skillets, you may want to prepare both so you can cook more muffins at once.) Or you can use an electric griddle heated to 300º. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart. You should be able to fit 4 or 5 muffins in each pan.

Cook the muffins for about 10 minutes on each side, using a spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them.

Apple Raisin French Toast Strata

Makes 12 servings

Ingredients

1 (1 pound) loaf cinnamon raisin bread, cubed

1 (8 ounce) package cream cheese, diced

1 cup diced peeled apples

8 eggs

2 1/2 cups half-and-half cream

6 tablespoons butter, melted

1/4 cup maple syrup

Directions

Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.

In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.

Preheat oven to 325 degrees F (165 degrees C).

Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

Arugula and Pear Salad

Recipe courtesy Rachael Ray, 2008

Show: 30 Minute Meals Episode: Simple Comforts

Yield: 4 servings

Ingredients

1/2 cup walnut halves

5 to 6 cups arugula, cleaned and dried

1 Bosc or Anjou pear, thinly sliced

1 lemon

3 tablespoons extra-virgin olive oil, eyeball it

Salt and freshly ground black pepper

8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles

Directions

Toast nuts in small pan over medium heat until fragrant. Cool.

Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions

Makes 4 servings

Ingredients

2 cups penne pasta, uncooked

2 tsp. olive oil

1/2 cup thin onion slices, separated into rings

1 tsp. sugar

1-1/2 cups chopped plum tomatoes

2 cups cut-up grilled chicken (1-inch pieces)

1-1/2 cups chicken broth

1/2 cup diagonally cut asparagus spears (1-inch pieces)

1/4 cup whipping cream

4 tsp. minced fresh garlic

1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese

1/2 cup chopped fresh basil leaves

Directions

Cook pasta as directed on package.

Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender. Remove from heat; set aside.

Drain and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.

Grilled Filet Mignon with Herb Butter & Texas Toasts

EatingWell: June/July 2006

Makes 4 servings

Ingredients

1 tablespoon whipped or regular butter, slightly softened

3 teaspoons extra-virgin olive oil, divided

1 tablespoon minced fresh chives, or shallot

1 tablespoon capers, rinsed and chopped

3 teaspoons minced fresh marjoram, or oregano, divided

1 teaspoon freshly grated lemon zest, divided

1 teaspoon lemon juice

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground pepper, divided

1 tablespoon minced fresh rosemary

2 cloves garlic, (1 minced, 1 peeled and halved)

1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions

4 slices whole-grain bread

4 cups watercress, trimmed and chopped

Directions

Preheat grill to high.

Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.

Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.

Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Tips & Notes

Make Ahead Tip: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.

Shrimp Risotto

From www.epicurious.com

Makes 2 servings

Ingredients

5 cups canned low-salt chicken broth

3/4 cup dry white wine

6 tablespoons (3/4 stick) butter

2 teaspoons minced garlic

1/4 teaspoon dried crushed red pepper

1/2 pound uncooked large shrimp, peeled, deveined

3/4 cup finely chopped onion

1 1/2 cups arborio rice or medium-grain white rice

2 tablespoons plus 2 teaspoons chopped fresh parsley

Arborio, an Italian short-grain rice, is available at Italian markets and many supermarkets.

Directions

Bring broth and 1/4 cup wine to simmer in medium saucepan. Reduce heat; keep hot.

Melt 2 tablespoons butter in medium skillet over medium heat. Add 1 teaspoon garlic and crushed red pepper, then shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup wine. Simmer until shrimp are just cooked through, about 2 minutes. Drain shrimp, reserving cooking liquid.

Melt remaining 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Stir in reserved shrimp cooking liquid. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Stir shrimp and 2 tablespoons parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 teaspoons parsley.

Olive Oil and Coconut Brownies

From www.nytimes.com

Yield: 30 brownies

Ingredients

3/4 cup olive oil, plus more to grease pan

1/3 cup cocoa powder

2 ounces unsweetened chocolate, finely chopped

2 large eggs

2 large egg yolks

1 teaspoon vanilla extract

2 1/2 cups sugar

1 3/4 cups all-purpose flour

3/4 teaspoon kosher salt

2 1/2 ounces bittersweet chocolate, coarsely chopped

2 cups shredded sweetened coconut

Fleur de sel, for sprinkling

Directions

1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.

2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.

3. Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work here; it does not come out clean.) Transfer the pan to a wire rack and allow to cool for at least 1 1/2 hours before cutting into 1-inch squares.

Lemon Scented Creme Brulee for Two

Yield: 2 servings

Ingredients

1/4 cup plus 1 tablespoon sugar

2 teaspoons lemon zest

1 cup heavy cream

2 egg yolks

Directions

In a small bowl, whisk together 1/4 cup of the sugar and the lemon zest.

In a small saucepan heat the cream over medium heat until warm. Do not allow cream to boil. Whisk in the sugar-zest mixture, remove the pan from the heat and allow mixture to cool. Transfer to a small bowl, cover with plastic wrap and chill for 2 to 3 hours to allow the lemon flavor to infuse into the cream.

Preheat the oven to 300 degrees F.

In a saucepan, reheat the cream mixture until warm, making sure the mixture does not boil. In a mixing bowl, whisk the egg yolks lightly and then drizzle in the warm cream, whisking to combine. Strain the cream mixture into 2 heart-shaped ramekins or other 6-ounce, shallow ramekins and place in a small baking dish. Add enough hot water to come halfway up the sides of the ramekins. Bake the custards in the middle of the oven until just set, 35 to 40 minutes. Carefully remove the ramekins from the water bath and let cool on wire racks. Chill, uncovered, at least 4 hours or up to overnight.

Preheat the broiler and remove the ramekins from the refrigerator for 15 to 20 minutes before proceeding.

Sprinkle the 1 1/2 teaspoons of sugar evenly over each of the custards. Transfer the custards to a baking sheet and broil about 1-inch from the heat, until the sugar is caramelized, 1 to 3 minutes. Serve immediately.

Chocolate Cherry Cupcakes

Sweet savings for you and your Valentine

Servings: 24

Ingredients

1 (18.25 ounce) package chocolate cake mix

1 1/3 cups water

1/2 cup vegetable oil

3 eggs

1 (21 ounce) can cherry pie filling

1 (16 ounce) can vanilla frosting

Directions

In a mixing bowl, combine cake mix, water, oil and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filling onto the center of each cupcake. Set remaining pie filling aside. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional pie filling with cupcakes or refrigerate or another use.

Chocolate Chips and Raspberry Bars

From www.hersheys.com

Makes 32 bars

Ingredients

1-1/2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) butter or margarine, softened

1 egg, beaten

1/4 cup milk

1/4 teaspoon vanilla extract

3/4 cup raspberry preserves

1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions

1. Heat oven to 400°F. Grease 13x9x2-inch baking pan.

2. Stir together flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg, milk and vanilla; beat on medium speed of mixer until well blended.

3. Reserve 1/2 cup mixture for topping. Spread remaining mixture onto bottom of prepared pan (this will be a very thin layer). Spread preserves evenly over dough; sprinkle chocolate chips over top. Drop reserved dough by 1/2 teaspoons over chips.

4. Bake 25 minutes or until golden. Cool completely in pan on wire rack. Cut into bars.

February 8, 2011

Everything is all red and flowery at the supermarkets this week. Quite a change from the rough and tumble Super Bowl savings. Here's what we like this week:

The 4-day sale at Safeway - Friday-Monday - includes Italian sausage for $1.99 a pack; asparagus for $1.27lb; Pepperidge cookies for $1.88 and Haagen-Daz ice cream for $2.79. And those Friday Only $5 specials include roasted turkey breast or turkey pot roast; Signature Cafe family meals; 32-oz. pack of Lucerne shredded cheese and a Penguin (black&white) Bistro Cake in the bakery.

Highlights of the weekly specials: Rancher's Reserve ribeye steak (bone-in) for $4.99lb; chicken parts for $1.09lb; and Dungeness crab for $4.99lb. Refreshe water is $3 a case; a 2-liter Coke is 99-cents and Tropicana OJ is 2/$6.

Lot's of BOGOs on the list: Jennie-O lean ground turkey; Safeway butter-top breads; Oscar Mayer bacon and carving board tubs of lunchmeat. Lucerne large eggs are BOGO (with the coupon). Kellogg's cereals are 3/$6; SnackWells cookies are $1.99 and Safeway pasta is $1 a box.

In produce, oranges are 99-cents a pound; bell peppers are 99-cents each. Cucumbers are 50-cents each and cantaloupe is 49-cents a pound.

Heading over to Raley's, bell peppers are 87-cents each; pears are 77-cents a pound and Fresh Express bagged salads are 2/$3. Boneless rib eye steak is $5.97lb; asparagus is $1.47lb and cross rib roast is $2.99lb.

Raley's has the best-looking sweets for your sweetie: Hand-dipped apples and strawberries. Chocolate-Raspberry Charlotte is $12.99 in the bakery and single serve desserts are 4/$10.

Buy 10 items in the Mix & Match sale and you end up paying $1.50 for General Mills cereals, Chex Mix; Bisquick; Old El Paso taco shells; and Progresso soups. Arrowhead and Nestle waters are $3.33 a case; Citrus soda - something new from 7-UP is $1.99 for a 12-pack; and Simply Juices are $3. A 2-liter Coke is 98-cents (must buy 4 or more).

In produce, large artichokes are 2/$3; apples are $1.27lb and a large container of blueberries is $4.97.

If you want a cozy meal without all the prep, try Raley's "Valentine's dinner for two." Your choice of filet mignon for $59.99 or chicken ravioli for $39.99. Get $5 off if you order online.

You'll find sweet savings at Save Mart, too. Their 4-day sale includes a free cake when you buy a "Chicken Dinner Deal"; grapes for 97-cents a pound and Master Cut turkey breast for $1.59lb.

Bonless pork loin roast doesn't scream "Happy Valentine's Day," but it is reasonable at $1.99lb. If you want to impress your date, filet mignon roast is $7.99lb and bone-in rib eye is $4.97lb. Sunnyside chicken parts are 99-cents a pound; Foster Farms ground turkey is $3.99 and cross rib roast is $2.99lb. Featured produce includes Roma tomatoes for 37-cents a pound; avocado for a $1 and baby lemons 10/$1. Asparagus is $1.97lb and a 3lb bag of fuji or gala apples is $2.99.

Quaker and Dole and mixin' and matchin'. Buy 5 items - everything from Life cereal to granola bars and juices - and you pay only $1.89 each. Arrowhead and Nestle drinking water is $3.33 a case; Simply Juices are 2/$6.

In the back-page coupons, clip the $1 off butter; 2-liter sodas for 99-cents; Hunt's Ketchup for 99-cents; Busset salami for $3.49 and a free tub of Hillshire Farm deli lunchmeat when you buy 2.

Be sure to come back on Thursday for recipes to treat your Valentine from the Shop Cheap Kitchen.

February 2, 2011

Score with these Super Bowl recipes

It's game on at the Shop Cheap Kitchen. Recipe researcher and Michigan football fan Sheila Kern will help you score with your Super Bowl guests by following these great recipes. The top two recipes are from Raley's - Pineapple Mango Salsa and Stuffed Potato Skins - and include items that they have on sale this week. Go Team!

Pineapple Mango Super Salsa

From www.raleys.com

Ingredients

1 ripe mango, peeled and chopped

1/2 cup finely minced fresh pineapple

2 tbsp. minced onion

2 tbsp. chopped red bell pepper

2 tbsp. chopped fresh cilantro

1 tbsp. lime juice

1 small habanero or jalapeno pepper, seeded

and minced

1 clove garlic, minced

Directions

Stir ingredients together. Serve over grilled meats, poultry or seafood or

stir into your favorite guacamole recipe.

Ultimate Stuffed Potato Skins

From www.raleys.com

Serves: 8

Ingredients

8 Raley's Russet Potatoes

1 1/2 tbsp. oil

1 cup salsa

2/3 cup sliced ripe olives

1/2 cup cooked and crumbled bacon

1-1/3 cups shredded pepper Jack cheese

1/2 cup sliced green onions

Directions

Pierce 8 very small Raley's Russet Potatoes and microwave on HIGH for 12 minutes or until soft when gently squeezed. Cut in half and scoop out insides, leaving a 1/4-inch rim of potato inside skin. Place on a baking sheet and coat liberally with olive oil cooking spray. Bake at 400°F for 20 minutes or until very crispy. Fill skins with 1 cup salsa, 11/3 cups shredded pepper Jack cheese, 2/3 cup sliced ripe olives and 1/2 cup cooked crumbled bacon. Bake for 10 minutes more, then sprinkle with 1/2 cup sliced green onion tops.

Southwestern Layered Bean Dip

January/February 2007

Yield: 12 servings, about 1/2 cup each

Ingredients

1 16-ounce can nonfat refried beans, preferably "spicy"

1 15-ounce can black beans, rinsed

4 scallions, sliced

1/2 cup prepared salsa

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 cup pickled jalapeno slices, chopped

1 cup shredded Monterey Jack, or Cheddar cheese

1/2 cup reduced-fat sour cream

1 1/2 cups chopped romaine lettuce

1 medium tomato, chopped

1 medium avocado, chopped

1/4 cup canned sliced black olives, (optional)

Directions

1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.

3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Tips & Notes

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

Jojo's Party Mix

November/December 1998

Makes about 6 cups

Ingredients

4 cups mixed Rice and Wheat Chex cereals

2 cups mini pretzels

2 tablespoons freshly grated Parmesan cheese

1/2 teaspoon garlic salt

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

1 tablespoon extra-virgin olive oil

1 teaspoon Worcestershire sauce

Directions

1. Preheat oven to 350°F.

2. Mix cereals, pretzels, Parmesan, garlic salt, onion powder, pepper and cayenne in a large bowl. Toss with oil and Worcestershire. Spread on a lightly oiled baking sheet.

3. Bake, stirring often, until toasted, 40 minutes.

Game-Day Spinach Pull-Apart

From www.pillsbury.com

Yield: 8 servings

Ingredients

3 tablespoons LAND O LAKES Butter, melted

1 1/2 teaspoons McCormick Garlic Salt

1 package (8 oz) cream cheese, softened

1/4 cup mayonnaise or salad dressing

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese (2 oz)

1 box (9 oz) Green Giant frozen chopped spinach, thawed, squeezed to drain and finely chopped

1/2 teaspoon McCormick Basil Leaves, if desired

1/4 teaspoon McCormick Black Pepper

2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (16 rolls)

1 cup marinara sauce, heated, if desired

Directions

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.

In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.

Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.

Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

Tangy Cocktail Franks

From www.southernfood.about.com

Ingredients

1 jar (12 ounces) currant jelly

2/3 cup chili sauce

2 teaspoons prepared mustard

2 tablespoons lemon juice

1 pound cocktail franks or regular hot dogs cut in 1-inch slices

1 can sliced pineapple tidbits, drained, quartered

dash ground cayenne or chipotle pepper, optional, or to taste

Directions

In a medium saucepan combine currant jelly, chili sauce, mustard, and lemon juice. Add the hot dogs or cocktail franks, pineapple, and ground pepper; simmer for about 5 minutes. Transfer to slow cooker and keep on LOW for serving. Serve with toothpicks.

Five-Spice Chicken Wings

From www.epicurious.com

Gourmet | June 2004

Yield: Makes 4 main-course servings

Ingredients

1 1/2 teaspoons minced garlic

1 1/2 teaspoons Chinese five-spice powder

1 1/4 teaspoons salt

1 1/2 teaspoons soy sauce

3 lb chicken wings (about 16)

Directions

Preheat broiler and oil rack of a broiler pan.

Stir together garlic, five-spice powder, salt, and soy sauce in a large bowl.

Cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint. Pat dry and add to spice mixture, tossing to coat.

Arrange wings in 1 layer on broiler pan and broil 6 to 7 inches from heat, turning over once, until browned and cooked through, 16 to 20 minutes total.

Chestnut Appetizers

Servings: 15

Ingredients

1 (10 ounce) can whole chestnuts, drained

2 cups soy sauce

1 cup brown sugar

1 pound bacon

Directions

In a small mixing bowl, combine chestnuts and soy sauce. Refrigerate for 30 minutes.

Preheat oven to 450 degrees F (275 degrees C). Line a baking sheet with aluminum foil, and spray with a non-stick cooking spray.

Cut bacon into thirds. Place brown sugar in a small mixing bowl. Drain chestnuts then roll them in brown sugar. Wrap each nut in a bacon strip and secure it with a toothpick. Arrange chestnut/bacon wraps on the prepared baking sheet.

Bake until the bacon is crisp. Serve.

BBQ Cola Meatballs