Categories
fruit pasta recipe vegetable

1026 – Zucchini Noodles with Pesto

Zucchini Noodles with Pesto

2 medium zucchini, julienned thin, or spiralized
1/4 cup green onions cut into 1-inch pieces
1 cup broccoli florets (optional)
1/2 cup cherry tomatoes
2-3 tablespoons O&V Pesto alla Genovese
1 tablespoon O&V Basil EVOO
Salt & Pepper to taste
Fresh Parmesan cheese for garnish (optional)

Heat a pan, add a little Basil EVOO, then add the green onions, and broccoli (if using).
Cook 3-5 minutes until crisp tender.
Add zucchini, cherry tomatoes and 2 tablespoons Pesto alla Genovese.
Stir to combine all ingredients.
Taste, and add more pesto if needed.
2-3 minutes is all you need
Serve topped with shaved parmesan cheese (if using)

Southwest Red Cabbage and Mango Slaw

4 cups red Cabbage, shredded
4 carrots, peeled, chopped and julienned (or shredded carrots)
2 mangos, diced
3/4 cup cilantro, chopped
1/2 cup black beans (drained and rinsed)
1/2 cup frozen corn (drained)
Juice of 1/2 lime, freshly squeezed (or to taste)
2 tablespoons O&V Mango Vinegar
2 tablespoons O&V Lemon Oil
1 tablespoon O&V Garlic Salsa
1/2 teaspoon of Jalapeno oil (optional)

In a large bowl, mix together cabbage, carrots, mangos, corn, black beans and cilantro.
In a separate bowl, mix together lime oil, mango vinegar, garlic salsa, salt and lime juice to taste.
Add the jalapeno oil if using, and then toss with the vegetables
Allow slaw to chill completely and mix again well before serving.

Strawberries and Yogurt Parfait

1/3 cup Strawberry Rhubarb vinegar
1/2 cup Vanilla Greek Yogurt
1-pint baskets strawberries, hulled, chopped
Drizzle of Strawberry Honey

Combine berries with the vinegar.
Add a little sugar if strawberries aren’t sweet enough.
Toss to blend and let stand for 10 minutes
Divide berries and syrup among 4 bowls.
Top with Greek yogurt.
Drizzle the top with a little Strawberry Honey.

Chef Veera

Peggy Denny Show 19 025, Part 1 – Oil & Vinegar

Peggy Denny Show 19 025, Part 2 – Oil & Vinegar

Categories
fish pasta pork recipe vegetable

1004 – Salmon Over Spinach Pasta With Vegetable Medley

Salmon Over Spinach Pasta With Vegetable Medley

Garlic Rosemary Salmon cooked with Olive Oil. Salt/Pepper to taste.
Pre-boil spinach fettuccine pasta for 12-15 minutes until tender.
Roast sweet white onions.
Julienne red peppers.

House made Pesto Vinaigrette. Pour over spinach pasta:

1 cup white vinegar
1 cup egg
1 cup sugar
1/2 cup Pesto

Pork Tenderloin over Tortellini Pasta With Thai Sauce Veggies

Pork tenderloin marinate in mustard sage Aioli sauce with garlic (minced)
Cooked with olive oil.
Salt/pepper to taste.
Pre-boil Tortellini Pasta with fresh garlic.

Veggies:

portabella mushrooms
market zucchini
market squash
chopped red onions
market tomatoes

Mustard-sage Aioli Sauce:
chicken broth
fresh sage
Dijon mustard
corn starch
garlic powder

Chef Rodney Harris

The Peggy Denny Show 17-025, Part 1 – Recipe 1004

The Peggy Denny Show 17-025, Part 2 – Recipe 1004

Categories
chicken pasta recipe vegetable

920 – Broccoli Slaw, Chicken Pot Pie Pasta

Broccoli Slaw

1 (12-ounce) package broccoli coleslaw
1/4 cup sweetened dried cranberries
2 tablespoons roasted pumpkin seeds
1/4 cup vegetable oil
2 tablespoons white vinegar
2 tablespoons granulated sugar
1 teaspoon mayonnaise
1/2 teaspoon poppy seeds
1/2 teaspoon ground mustard
1/2 teaspoon salt

1. In a serving bowl, combine broccoli, cranberries, and pumpkin seeds.
2. In a mason jar, mix together the vegetable oil and remaining ingredients.
Put the lid on the jar and shake until mixed together.
3. Drizzle over slaw and toss to coat.

Yield: 6 servings

Chicken Pot Pie Pasta

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 stalks celery, diced
2 carrots, peeled and diced
1/2 sweet onion, diced
8 ounces fresh mushrooms, sliced
4 cups low-sodium chicken broth
2 cups half and half
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon paprika
8 ounces egg noodles
1 (16-ounce) mixed frozen vegetables, thawed

1. Heat oil in a large pot oven medium heat. Add chicken, seasoned with salt and pepper, and cook until golden brown. Remove from the pot and set aside.
2. Add celery, carrots, onion, and mushrooms, saute until tender, about 5 to 7 minutes. Add chicken broth and half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to high. Return chicken to the pot and add the salt, pepper, garlic powder, thyme, sage and paprika.
3. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10 minutes, and then add the mixed vegetables. Cook until the noodles are tender and the sauce is thick, about 6 to 8 minutes. Remove from the heat.

Yield: 6 servings

Marie Hegler
Area Food Safety and Nutrition Agent
Clemson Cooperative Extension
carol@clemson.edu

The Peggy Denny Show 17-001, Part 1 – Recipe 920

The Peggy Denny Show 17-001, Part 2 – Recipe 920

Categories
chicken dessert fruit pasta recipe vegetable

906 – Zucchini Noodles, Easy Chicken Parmesan

Zucchini Noodles

2 Zucchini Squash
2 tablespoons olive oil
Salt and pepper to taste
Wash squash well and trim away ends.
Either cut squash into thin strips OR use spiralizer (vegetable noodle maker) to cut squash into thin noodles.
Add squash to hot skillet with olive oil.
Cook 5-8 minutes until squash is tender. Season with salt and serve.

Easy Chicken Parmesan

2 tablespoons olive oil
2 chicken cutlets, pounded thin
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
Salt and pepper to taste

Heat oil in skillet over medium high heat.
Sprinkle seasonings evenly over chicken cutlets.
Cook cutlets in hot skillet until golden brown on each side, approximately 4 minutes per side.
Keep warm on covered plate until ready to serve.
Best served with tomato sauce and parmesan cheese.

Quick Tomato Sauce

1 (28-ounce) can tomatoes
1 clove garlic, crushed
1 teaspoon basil
1 teaspoon salt

Add ingredients to blender and puree until smooth.
Pour contents into saucepan and simmer 10-15 minutes until thickened.
Stir in 2-3 tablespoons grated Parmesan cheese to finish sauce just before serving.

Light N Lemon Pie

1 (.3 ounce) package sugar free lemon gelatin
2 cartons low-fat lemon yogurt
1 carton light frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Combine gelatin and yogurt until smooth. Fold in whipped topping.
Pour into crust and refrigerate until ready to serve.

Change the flavor! Try different combinations of gelatin and yogurt for a different taste: vanilla plus cherry gelatin; pineapple yogurt and peach gelatin; key lime yogurt and orange gelatin.
All produce yummy results.

Rhonda Matthews
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show – Recipe # 906 PT1

The Peggy Denny Show – Recipe # 906 PT2

Categories
dinner fruit pasta recipe seafood vegetable

905 – Shrimp Lemon Parmesan Pasta

Shrimp Lemon Parmesan Pasta

Saute Shrimp
Add red onions
Add roasted red and green peppers
Garlic
Fresh squeeze lemon wedges
Add your choice pasta (prefer Gluten free)
Salt-pepper to taste
Finish with Parmesan cheese

Lamb chop bone-in (your choice lamb)

Grill your lamb chop well-done or your preference
dressed with Balsamic glazed mint sauce

Ingredients – Balsamic vinegar, pure honey, Dijon mustard, fresh mint leave

Heat Balsamic vinegar then add honey to taste
once heated puree mustard and mint leave
in blender add 1/2 cup olive while puree.

Side

Roasted potato with rosemary
Kale and spinach salad with crisp seasoned apples
Mix kale and spinach in bowl
Add cabbage-brussel sprouts – dried cranberries
glazed walnuts – dried veggie blend
tossed with feta Greek yogurt dill dressing

Chef Rodney Harris

The Peggy Denny Show – Recipe # 905 PT1

The Peggy Denny Show – Recipe # 905 PT2

Categories
beef italian pasta recipe vegetable

855 – Garlic Herb Bread, Pasta e Fagioli (Pasta and Beans)

Garlic Herb Bread

1 baguette
1/4 cup unsalted butter, softened
3 garlic cloves, minced
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves

1. Preheat oven to 450 degrees F.
2. Slice bread into 1-inch thick slices.
3. Mix butter and remaining ingredients in a small mixing bowl.
4. Spread butter mixture on 1 side of each bread slice.
5. Arrange slices, butter side up, and bake in oven until lightly toasted, about 6 minutes.

Yield: 6 servings

Pasta e Fagioli (Pasta and Beans)

2 teaspoons extra-virgin olive oil
2 celery stalks, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
1 sweet onion, finely chopped
1 pound lean ground beef
1 (28-ounce) can no-salt-added diced tomatoes
1 (15.5-ounce) can low-sodium red kidney beans, rinsed and drained
1 (15.5-ounce) can low-sodium cannellini beans, undrained
1 (15-ounce) can no-salt-added tomato sauce
1 (14.5-ounce) can low-sodium beef broth
1 tablespoon chopped fresh rosemary (1 teaspoon dried rosemary)
2 tablespoons chopped fresh thyme (1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces dry ditalini (small tube-shaped pasta)
Freshly grated Parmesan cheese, for serving

1. Heat oil in a large soup pot over medium-high heat.
Add celery, carrots, garlic, and onion, and saute for 5 minutes.
Add ground beef and cook until no longer pink.
Add remaining ingredients, except for the pasta, and simmer for 30 minutes, stirring occasionally.
2. Bring soup to a rapid boil and add pasta.
Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
Serve with cheese.

Yield: 6 servings

Quick Tips

Double the recipe and freeze the leftovers.
The flavors are even better after it has been frozen.
Select low-sodium and no-salt-added versions of canned products to cut back on sodium content.

Add Italian sausage for more flavor, by substituting it for half the beef in the recipe.
Italian turkey sausage is a lower fat version; however, it is not necessarily lower in sodium.
For a vegetarian version, substitute beans for the meat.
Add the rind of Parmesan cheese to soup while it’s simmering to add more flavor.
If the soup gets too thick, just add a little more stock or water.

Clemson Cooperative Extension
Marie Hegler
Area Food Safety & Nutrition Agent
facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show – Recipe # 855 Pt. 1

The Peggy Denny Show – Recipe # 855 Pt. 2

Categories
fall fruit pasta recipe salad vegetable

852 – Roasted Butternut Squash, Bacon, and Pasta Bake

Candied Pecans, Dried Cranberries, and Feta Salad

1 (6-ounce) bag baby spinach
1/2 cup shredded carrots
1/2 cup candied pecans
1/2 cup sweetened dried cranberries
1/3 cup crumbled feta cheese
1/2 cup bottled rasberry-walnut salad dressing

Combine first 5 ingredients in a large serving bowl.
Drizzle dressing over spinach mixture; toss well.
Serve immediately.
Yield: 4-6 servings

Roasted Butternut Squash, Bacon, and Pasta Bake

3 cups (1-inch) cubed peeled butternut squash (about 1 medium)
1 onion, thickly sliced
2 cloves garlic, minced
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound hickory-smoked bacon slices (raw)
8 ounces uncooked Cavatappi (corkscrew-shaped pasta)
2 tablespoons cup all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 cup grated fresh Parmesan cheese, divided
1/2 cup smoked Gouda cheese
Cooking spray

1. Preheat oven to 425°.
2. Place squash on a foil-lined baking sheet.
Add onion, garlic, olive oil, rosemary, 1/2 teaspoon salt, and pepper, tossing to mix.
Bake at 425° for 45 minutes or until tender and lightly browned.
Increase oven temperature to 450°.
3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set aside.
5. Combine flour and 1/4 teaspoon salt in a saucepan over medium-high heat.
Gradually add milk, stirring constantly with a whisk; bring to a boil.
Cook 1 minute or until slightly thick, stirring constantly.
Add Gouda and 1/3 cup Parmesan cheese, stirring until cheese melts.
Add pasta to cheese mixture, tossing well to combine.
6. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture.
Sprinkle evenly with remaining Parmesan.
Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Yield: 6 servings

Clemson Cooperative Extension
Marie Hegler

Area Food Safety & Nutrition Agent
facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show – Recipe # 852 Pt. 1

The Peggy Denny Show – Recipe # 852 Pt. 2

Categories
asian chicken fruit pasta recipe salad vegetable

844 – Tomato Orzo Pasta Salad, Ginger Orange Chicken Bites

Tomato Orzo Pasta Salad

8 ounces orzo pasta
1 pint grape tomatoes, halved
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 shallot, minced
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces fresh mozzarella, diced

1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain.
2. In a large bowl, toss together pasta, tomatoes, basil and mint.
3. In a medium bowl, whisk together lemon juice, extra-virgin olive oil, shallots, garlic, salt and pepper. Add lemmon dressing to pasta mixture and toss to coat evenly. Serve at room temperature or chilled. Before serving, add mozarella and toss to combine.
Yield: 8 servings

Ginger Orange Chicken Bites

1/3 cup orange marmalade
1/4 cup fresh orange juice
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon grated orange rind
1 teaspoon Worcestershire sauce
1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
Cooking spray
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Refrigerate at least 2 hours or overnight, turning occasionally.
2. Preheat oven to 425°.
3. Remove chicken from bag and arrange in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once. Remove from the oven.
4. Preheat broiler.
5. Place chicken on a baking sheet; broil 5 minutes or until browned, stirring twice.
Yield: 8 servings

Healthy Snacks

· A veggie tray with healthy dips like low-fat ranch dressing, guacamole, and hummus
· Healthy slaw or a side salad
· Layered taco dip that has been individually portioned in plastic cups with whole grain chips
· Salsa with baked tortilla chips
· Fresh fruit, sliced or in salads or kabobs
· Low-fat snacks such as popcorn, pretzels, and baked chips
· Lean meats and seafood and low-fat cheeses
· Whole-grain breads and crackers
· Salsas, wraps, salads, or stews made with fiber-filled and high-protien beans

Clemson University Cooperative Extension
clemson.edu/hgic

Marie Hegler
carol@clemson.edu

The Peggy Denny Show – Recipe 844 Pt 1

The Peggy Denny Show – Recipe 844 Pt 2

Categories
pasta recipe salad turkey vegetable

833 – Bowtie Pasta with Turkey Sausage, Peas and Mushrooms

Bowtie Pasta with Turkey Sausage, Peas and Mushrooms

1 pound ground Italian turkey sausage, removed from casing
1 (8-ounce) package baby portabella mushrooms, sliced
8 ounces frozen peas, defrosted slightly
1 (12-ounce) package dried bowtie pasta
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil
Salt and pepper, to taste

1. In a large pot, bring 6 quarts of lightly salted water to a boil.
2. In a large sauté pan over medium heat, brown turkey sausage.

Remove meat from pan, drain, and set aside.
Add mushrooms (with a drizzle of olive oil if needed) and season with salt and pepper.
Sauté until all the liquid from the mushrooms has evaporated, about 5 minutes.
Add peas and sauté for 3 minutes.
Return the meat to the pan and cook for another 2 minutes.
Remove from heat and set aside.

3. Meanwhile, when the pot of water has come to a boil, add pasta and cook until al dente,
about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture.
Turn off the heat and stir to combine.
4. Add grated cheese, and drizzle with olive oil.
Stir well and serve.
Yield: 6 servings

Mixed Green Salad with Fruit and Citrus Vinaigrette

Salad:

6 ounces mixed salad greens
2 oranges, peeled, sectioned and juiced (set aside)
1 cup sliced strawberries

Dressing:

2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. To prepare salad, place greens, orange sections, and strawberry slices in a large serving bowl.
2. To prepare dressing, combine orange juice and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk.
Set aside.
Drizzle dressing overtop salad and toss to coat.
Yield: 6 servings

Gorgonzola and Pecan-Coated Grapes

3/4 cup finely chopped pecans
2 ounces crumbled Gorgonzola cheese
2 ounces low-fat cream cheese
18-20 seedless red grapes

1. Preheat oven 325°. On a baking sheet, spread out chopped pecans and bake for 5 minutes. Remove and cool.
2. Using a wooden spoon (or electric mixer), cream together the Gorgonzola and cream cheeses.

Place a teaspoon of the cheese mixture in the palm of your hand; imbed one grape in the mixture, shaping the mixture around the grape to coat.

Then roll the covered grapes in the finely chopped pecans.
Place on a serving tray and chill for 30 minutes until coating is firm.
Marie Hegler

Food Safety & Nutrition Agent at Clemson University
carol@clemson.edu

The Peggy Denny Show – Recipe # 833 Pt 1

The Peggy Denny Show – Recipe # 833 Pt 2

Categories
beef fruit pasta recipe turkey vegetable

830 – Veggie and Meat Spaghetti Sauce

Veggie and Meat Spaghetti Sauce

1 (13.25-ounce size) package whole wheat linguine
1 (1-pound size) bag NATURE’S GREENS® Kale
1 cup water
1 (14.5-ounce size) can chicken broth
2 tablespoons Extra Light Tasting Olive Oil
1 pound lean ground beef
1 pound ground turkey
1 (10-ounce size) package VERSATILE VEGGIES® Diced Celery and Onion
2 tablespoons Italian seasoning
2 (14.5-ounce size) can Diced Tomatoes with Basil, Garlic, and Oregano
1/2 cup fat-free evaporated milk
1/4 teaspoon pepper
1/2 teaspoon salt

Reduced fat Parmesan-style Grated Topping
Cook linguine according to package directions.
Pour water and chicken broth into a medium-size pot and bring to a boil;
spoon kale into boiling water mixture and cook for 20 minutes.
Remove kale from heat and drain well. Set aside.
While linguine and kale are cooking, spoon olive oil into a large skillet; heat to high.
Reduce heat to medium and add ground beef, ground turkey, and chopped celery/onion mixture, stirring to crumble.
Cook for 5-8 minutes or until onion is transparent.
Drain well and add Italian seasoning.
Continue cooking over medium heat for an additional 5 minutes until meat is browned.
Increase heat and stir in tomatoes.
Continue cooking uncovered for 3 minutes or until most of liquid has evaporated.
Stir in milk, salt and pepper.
Cook for an additional 2 minutes.
Stir in drained, cooked kale.
Sauce can be served over linguine or tossed with linguine.
Just before serving, sprinkle Parmesan-style grated topping.
Yield: 8 servings.

Fruit and Kale Pizza

1/2 (15-ounce size) pkg. ready to use refrigerated pie crust
2 cups NATURE’S GREENS® Kale
1 teaspoon Extra Light Tasting Olive Oil
2 teaspoon honey
1 (8-ounce size) package reduced fat cream cheese
3 tablespoons powdered sugar
2 cups sweetened, sliced strawberries
1/8 cup sweetened blueberries

Unroll pie crust onto a 12-inch prepared pizza pan.
Bake in a 450° oven for 5 minutes or until lightly browned.
Cool completely.

Chop kale into very small pieces.
Pour olive oil over chopped kale.
With hands, massage olive oil into kale.
Stir honey into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds; cool for 10 minutes.
Stir powdered sugar into cooled cream cheese and spread onto pie crust.
Spoon kale over cream cheese layer.
Arrange sweetened strawberries over kale and spoon sweetened blueberries in the center.
Yield: 14-16 pieces.

Butterscotch Kale Cake

3 cups NATURE’S GREENS® KALE
1 cup water
1 cup low fat milk
1 3/4 cup flour
3/4 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup egg substitute
1/4 cup Canola oil
2 teaspoons vanilla flavoring
1 cup butterscotch chips
1 cup finely chopped walnuts

Cook kale in water over medium high heat for 5-7 minutes.
Drain well, mashing excess water out of kale.
Spoon cooked kale and milk in blender container and pulverize. Set aside.
Stir or sift together the flour, sugar, cocoa, baking powder, and baking soda; set aside.
Stir egg substitute, oil, and pulverized kale together.
Stir moist ingredient into dry ingredients, mixing well.
Stir in vanilla flavoring, butterscotch chips, and walnuts.
Pour batter into a prepared 10-inch Bundt cake pan.
Bake at 350° for 45 minutes or until a cake tester inserted comes out clean.
Cool for 10 minutes and invert on desired plate.
If desired, dust lightly with powdered sugar.
Serve with fresh strawberries.
Yield: 24 slices.

Surprise Cheese Bundles

1-1 1/2 cups NATURE’S GREENS® Kale
1-1 1/2 teaspoons Extra Light Tasting Olive Oil
2-3 teaspoons honey
1 (8-ounce size) low fat cream cheese
1 (8-ounce size) pkg. refrigerated crescent rolls
1 cup sliced and sweetened strawberries

In a medium size bowl, finely chop kale.
Pour olive oil over kale and massage oil into kale with hands.
Stir honey gently into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds and set aside to cool.
While cream cheese is cooling, unroll dough into 4 rectangles, firmly pressing perforations together to seal.
Set aside.
Stir together cooled, softened cream cheese and chopped sweetened kale, mixing well.
Spoon 1/4 of the kale-cream cheese mixture in the center of each rectangle of dough.
Bring opposite corners of dough together and press to seal.
Place on ungreased baking sheet and bake at 375° for 11 to 13 minutes or until golden brown.
Cool and serve with sweetened strawberries.
Bundles can also be served with strawberry or cherry pie filling.
Yield: 4 servings

Kale Smoothie

2 pears, unpeeled and chopped
2 bananas
2 cups water
1/2 cup white grape juice
1/4 cup honey
1 handful NATURE’S GREENS® Kale

Blend all ingredients together in a blender pitcher. Enjoy!

Donna Bundrick Griffin
rawl.net

The Peggy Denny Show – (Recipe #830) Pt. 1

The Peggy Denny Show – (Recipe #830) Pt. 2