Categories
dessert recipe turkey vegetable

1025 – Pecan Pie, Turkey Pot Pie Soup, Cider Glazed Brussel Sprout and Bacon Skewers

Pastry Chef Arelis Silva’s Pecan Pie
Yield: Two 10-inch pies

Ingredients:

4 cups Toasted Pecans
6 Eggs
8 oz. Brown Sugar
7 oz. Sugar
5 1/2 oz. Melted Butter
1 1/2 teaspoons Sea Salt
1 Tablespoon Vanilla
1/4 cup Bourbon
12 oz. Dark Corn Syrup
6 oz. Sorghum
5 1/2 oz. Pure Maple Syrup
2 10-inch Pie shells

Procedure:

Toast pecans at 325 degrees for 5 minutes. Let cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer whisk eggs and sugars until well combined.
While mixing add melted butter and sea salt. When well incorporated add bourbon mix.
Add syrups and sorghum, mix until well incorporated.
Make your favorite pie crust or buy premade to save time.
To each shell scoop 2 scant cups of pecans. I prefer a medium size chop.
Then pour syrup filling equally over pecans approximately 1 pound 6 ounces in each.
Bake pies at 325 degrees for 15 minutes, turn and bake for another 20. Until golden brown and center of pies are at 195-200 degrees

Sweet Whipped Cream
Yield: 2 cups

Ingredients:

1 cup Heavy whipping cream
2-4 Tablespoons Powdered sugar
1 teaspoon Vanilla extract

Procedure:

Before getting started, place your mixing bowl and beaters in the refrigerator or freezer for about 10-15 minutes to chill. Once chilled, remove from the refrigerator or freezer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand­held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract.
Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
You can store in an air tight container for approximately 8 hours.

Turkey Pot Pie Soup
Makes 1 gallon

Ingredients:

3 cups Leftover Turkey
2 cups Frozen Mixed Vegetables (thawed)
1 yellow onion diced
2 celery stalks diced
4 garlic cloves
1 Bay Leaf
1.5 cups Turkey or Chicken Stock
2 quarts Heavy Whipping Cream
1/4 cup All-Purpose Flour
1/4 cup Butter

Cooking Procedure:

In a soup pot large enough for 1 gallon of soup (at least 6 quart pot), add diced onion and celery, and sweat for 3-5 minutes.
Once the onion and celery are translucent, add minced garlic and butter and allow butter to melt. When the butter is melted, add flour to make your roux.
Fully incorporate flour and butter until smooth and add remaining vegetables, use turkey or chicken stock to deglaze your pot.
Add Bay Leaf and Heavy Whipping cream and allow simmering for about 30 minutes, stirring often to cook roux and thicken soup.
Shred turkey into bite sized pieces and add it to the soup, allow soup to simmer for 10-15 more minutes.
Serve with biscuits, corn bread or any other bread of your choice.

Cider Glazed Brussel Sprout and Bacon Skewers
Makes 20 skewers

20 Brussel Sprouts (halved)
4 pieces Thick Cut Bacon
20 wooden skewers
1/2 cup Apple Cider Glaze

Cooking Procedure:

Cut brussel sprouts in half through the stem and steam for 3 minutes on stove or microwave for 1 1/2 minutes.
The sprouts need to still be hard but slightly cooked.
In the oven cook the bacon for 8 minutes at 350 Degrees or until cooked medium.
On a skewer you will need one split brussel sprout and two pieces of bacon.
Put a piece of bacon on the skewer, followed by on brussel sprout half and repeat.
Once glaze is finished cooking, carefully cover the skewers with the glaze.
Finally, line skewers on baking sheet with parchment paper or pan spray to prevent sticking and cook in oven at 350 degrees for about 15 minutes or until bacon and brussel sprouts are done.

Remove the baking sheet from oven and add a little of the remaining glaze once the skewers have cooled.
These are perfect for serving at room temperature or can be reheated in oven.

Apple Cider Glaze:

1/2 cup Apple Cider Vinegar
1/2 cup Brown Sugar
1/4 cup Butter
1 tsp. Salt
1 tsp. Black Pepper

In a pot, melt the brown sugar and slowly add apple cider vinegar.
Cook until a syrup consistency is formed and slowly add cold cubed butter while constantly stirring.
Reserve in pot until needed for brussel sprouts and bacon.

Deviled Eggs
Makes 20 eggs

10 Hard-cooked Eggs
2 Tbsp. Dijon Mustard
1/4 Cup Mayonnaise
2 Tbsp. Sweet Pickle Relish
1/2 tsp. Paprika
1 tsp. Lemon Juice
2 dash Tabasco
Salt and Pepper To Taste

Cooking Procedure:

Bring pot of water, 2 tablespoons of salt and eggs to a steady simmer for 20-22 minutes with a dash of white vinegar.
Once eggs are cooked, rinse in cold water until they are cool enough to handle.
It is easier to remove the shell directly after shocking the hot eggs with the cold water.
After removing the shells store eggs in cooler or ice bath until they are cold, about one hour in cooler or 30 minutes in ice the bath.
When eggs hen eggs are finally cold, cut them in half and remove the yolk and put in a mixing bowl.
Mix all ingredients thoroughly with a whisk or in a food processor.
Check mixture for taste and a adjust as needed.
Using a piping bag or freezer bag to pipe mixture into the egg white.
You can make a piping bag by cutting off the corner of a freezer with bag after you have put the mixture in there.
Put eggs on platter and garnish with red bell peppers, green onions and bacon.

Chef Nicci Hughes
Roost Restaurant Greenville, SC

Peggy Denny Show 18-073 – Recipe #1025, Part 1

Peggy Denny Show 18-073 – Recipe #1025, Part 2

Peggy Denny Show 18-073 – Recipe #1025, Part 3

Categories
breakfast fish recipe

1011 – Smoked Salmon Eggs Benedict on a Croissant

Smoked Salmon Eggs Benedict on a Croissant

Ingredients:

8 NestFresh eggs
Vinegar (for poaching eggs)
7oz. smoked salmon
Hollandaise Sauce
4 croissants, split in half lengthways, toasted

Directions:

1. Place a few slices of smoked salmon on each croissant. Carefully slide two poached eggs over the salmon.
2. Stir the hollandaise sauce once and spoon some over the eggs.
3. Sprinkle with freshly ground black pepper and serve immediately. Repeat with the other croissants.
Enjoy

Feta Cheese Egg Boats

Ingredients:

4 mini sourdough baguettes
1/2 cup shredded Swiss cheese
1/2 cup diced cherry tomatoes
12 large NestFresh eggs
1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

3 scallions (white and light green parts only), thinly sliced
2 tablespoons chopped fresh chives

Directions:

1. Preheat the oven to 350 degrees Fahrenheit with a rack in the center position. Line a sheet pan with parchment paper.
2. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf.
3. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats”. Discard the scooped bread. Place the boats on the prepared pan.
4. Evenly distribute the feta cheese and cherry tomatoes between the cavities of the boats.
5. Whisk together the eggs, sour cream, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them.
6. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently (20 to 30 minutes).
7. Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

Breakfast Egg Cups

Ingredients

6 NestFresh Eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. black pepper, ground
1 medium bell pepper, red
3/4 cup spinach
1/4 cup cheddar cheese, shredded

Directions

1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375 degrees Fahrenheit.
2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
3. Dice the bell pepper into small peices. Stack the spinach leaves, roll them up, and slice them thin.
4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
6. Allow to cool slightly before serving.

Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

To learn more about NestFresh, be sure to follow them on social media.
Viewers can learn about me at seasonscafeandcatering.com

Seasons Cafe and Catering

The Peggy Denny Show 17-056, Part 1 – Recipe 1011

The Peggy Denny Show 17-056, Part 2 – Recipe 1011

Categories
breakfast recipe

1008 – Breakfast Egg Cups, Feta Cheese Egg Boats

Better Breakfast Month

Breakfast Egg Cups

Ingredients:

6 NestFresh Eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. black pepper, ground
1 medium bell pepper, red
3/4 cup spinach
1/4 cup cheddar cheese, shredded

Directions:

1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375 degrees Fahrenheit.
2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
6. Allow to cool slightly before serving.

Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

Feta Cheese Egg Boats

Ingredients:
4 mini sourdough baguettes
1/2 cup shredded Swiss cheese
1/2 cup diced cherry tomatoes
12 large NestFresh eggs
1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons chopped fresh chives

Directions:

1. Preheat the oven to 350 degrees Fahrenheit with a rack in the center position. Line a sheet pan with parchment paper.
2. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf.
3. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats.” Discard the scooped bread. Place the boats on the prepared pan.
4. Evenly distribute the feta cheese and cherry tomatoes between the cavities of the boats.
5. Whisk together the eggs, sour cream, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them.
6. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently for 20 to 30 minutes.
7. Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

Smoked Salmon Eggs Benedict on a Croissant

Ingredients:

Directions:

1. Place a few slices of smoked salmon on each croissant. Carefully slide two poached eggs over the salmon.
2. Stir the hollandaise sauce once and spoon some over the eggs.
3. Sprinkle with freshly ground black pepper and serve immediately. Repeat with the other croissants. Enjoy!

Eggs Bacon Tomato Benedict

Ingredients:

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Assemble

8 slices Seasons Bacon
4 Biscuits split
4 Tomato Sliced
2 teaspoons white vinegar
8 eggs

Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

Directions:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Eggs Benedict

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of tomato, bacon, on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.

Yield: 4 servings

Chef Julie Ellis and Chef Mark Bergstrom
Seasons Cafe and Catering

The Peggy Denny Show 17-052, Part 1 – Recipe 1008

The Peggy Denny Show 17-052, Part 2 – Recipe 1008

Categories
dessert fruit pork recipe salad vegetable

1003 – Peach-Mustard Glazed Pork Tenderloin

Peach-Mustard Glazed Pork Tenderloin

2 pork tenderloins
Salt and pepper to taste
Olive oil

Season tenderloins generously with salt and pepper. Sear meat in olive oil over medium high heat.
2 tablespoons melted butter
1 tablespoon onion powder
1/2 cup peach preserves
2 tablespoons Dijon mustard
1/4 teaspoon crushed red pepper flakes

Combine ingredients and brush over seared tenderloins.
Cover and bake at 400 degrees Fahrenheit for 20 minutes. Allow meat to rest 10 minutes before slicing. Slice into medallions and spoon pan drippings over top just before serving. Glaze is also great on baked ham.

Pimento Cheese Devil Eggs

12 boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
2 teaspoons hot sauce
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1 (4-ounce) jar pimentos, drained and chopped
1 green onion, finely chopped

In medium bowl, mash egg yolks with mayonnaise, hot sauce and salt until smooth. Fold in cheddar, pimentos and green onion.
Spoon mixture into egg whites.
Serve immediately or cover and refrigerate until ready to serve.
Garnish each egg with olive half or paprika if desired.

Roasted Radishes

1 pound radishes, washed and trimmed
Olive oil
Salt

Toss radishes with olive oil and salt.
Roast at 400 degrees Fahrenheit for 25 minutes.
Should be fork tender. Serve hot.

Not Your Average Carrot Salad

1 pound shredded carrots
1/2 hot chile, seeded and minced
2 cloves garlic, minced
1 tablespoon honey
1/3 cup rice vinegar
Salt
Sesame seeds

Add shredded carrots to large bowl. In small bowl whisk together next 6 ingredients. Pour over shredded carrots and mix well. Sprinkle with sesame seeds. Chill in refrigerator 2 hours (or overnight) for best flavor.

Meringues with Jam

6 egg whites
1 teaspoon cream of tarter
1/4 teaspoon salt
1 1/4 cups sugar

With an electric mixer on medium speed, whisk egg whites, cream of tartar and salt for 3 minutes. With the mixer still running, add sugar, one spoonful at a time. Continue mixing on medium speed until meringue is thick and holds stiff peaks (about 6 minutes total.)

Line a baking sheet with parchment paper. Portion on large dollops of meringue and use spoon to indent center to form a bowl shape. Bake at 250 degrees Fahrenheit for 1 hour 20 minutes, turning halfway through. Fill each meringue with jam and serve.

Rhonda Matthews
Clemson Cooperative Extension Food Safety and Nutrition
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show 17-019, Part 1 – Recipe 1003

The Peggy Denny Show 17-019, Part 2 – Recipe 1003

Categories
pastry recipe

810 – Delectable Spring Muffins

Delectable Spring Muffins
(Makes 9 Muffins)

1 cup grits, prepared (should be thick consistency)
1 tablespoon butter
1 tablespoon heavy whipping cream
1 cup prosciutto ham, sauteed, cut into bite-size pieces
1 cup cream of havarti cheese, shedded
4 eggs, beaten
1 teaspoon basil

1. Preheat oven to 400°F.
2. Combine grits, butter and whipping cream; mix well
3. Add ham, havarti cheese, eggs, and basil, mix well
4. Spoon mixture into silicone or non-stick muffin tin
5. Bake for 15 minutes or until done
6. Serve with your favorite cream sauce and fresh fruit

Spring Capers and Eggs
(Makes 2 servings)

1 English muffin, halved, toasted
4 eggs, beaten
1 tablespoon French Vanilla coffee creamer
1/4 teaspoon olive oil
1/4 cup capers, rinsed/drained
1/4 cup smoked Gouda cheese, shredded
Fresh chives, chopped
Strawberry preserves, heated
Toast muffin halves, place onto plate; set aside.
Combine eggs and coffee creamer; mix well.

In a non-stick skillet, over medium high heat, add olive oil and egg mixture.
As mixture begins to set, use spatula to agitate and to form large, soft curds.
When mixture is almost done, add capers and cheese; fold until cheese is melted.
Spoon egg mixture over each English muffin half.
Sprinkle with chives and drizzle heated preserves over muffin and serve.

Breads & Rolls – Blueberry Gems
(Makes 6)

Vegetable spray
1 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. ground nutmeg
Dash of salt
1 egg, beaten
1/3 c. milk
1/3 c. butter, melted
1 c. blueberries, fresh or frozen
3 1/2 T. sour cream

1. Preheat oven to 350°F.
2. Lightly grease muffin tin. Set aside.
3. Blend together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Set aside.
4. In a small mixing bowl, combine beaten egg, milk, and butter
5. Add egg mixture, blueberries and sour cream to flour mixture
6. Stir until moist
7. Fill each muffin tin 2/3 full.
8. Sprinkle with topping, bake 25 to 30 minutes.

Topping:

1 c. brown sugar
1/2 c. pecans, chopped
2 T. butter, melted

1. Mix brown sugar and pecans.
2. Drizzle melted butter over brown sugar mixture a little at a time, stirring mixture until crumbly.
3. Sprinkle over top of muffins before baking.

Holly Gillis

Categories
beef breakfast fruit recipe

803 – Tangy Meatballs, Warming Frittata, Chilly Lemon Pie

Tangy Meatballs
(Makes approximately 90 cocktail meatballs)

2 pounds lean ground beef
2 eggs, beaten
1/2 cup onions, finely chopped
1/2 cup fresh shredded hash brown potatoes, finely chopped
1 cup butter-flavored crackers, crumbled
3 teaspoons extra virgin olive oil

1. Combine meat, eggs, onions, potatoes, and cracker crumbs; mix thoroughly.
2. Shape into small cocktail meatballs and set aside.
3. Heat oil in skillet on medium heat.
4. Cook meatballs until browned, while turning occasionally.
5. Drain and set aside.

Sauce

1 cup jelly (green pepper or grape)
1 (18 oz) jar barbecue sauce
1/2 cup dark brown sugar

1. Combine jelly, sauce, and sugar until sugar has dissolved.
2. Pour sauce and meatballs into a large non-stick sauce pan.
3. Cover and simmer over low heat for 30 to 45 minutes or until meatballs are no longer pink in center.
(Note: meatballs can be cooked in a slow cooker. Follow directions for cooking time.)

Warming Frittata

5 eggs
Salt and pepper to taste
1/4 cup green onions, finely chopped
1/4 cup green bell pepper, finely chopped
1 cup mini pepperoni
1 cup mushrooms, sliced
1/4 cup toasted almonds, sliced
1/4 cup Provolone cheese, finely shredded
1/4 tablespoon Parmesan cheese, finely shredded
1 teaspoon extra virgin olive oil
Sour cream
Fresh chives

1. Beat eggs in medium bowl until light and fluffy.
2. Add salt, pepper, onions, bell pepper, pepperoni, mushrooms, almonds, Provolone cheese, and Parmesan cheese.
3. Heat oil in skillet over medium low heat.
4. Pour egg mixture into skillet.
5. While cooking, tilt pan and allow egg mixture to touch hot surface of the pan.
6. Once set, cook 4 to 5 minutes or until bottom of frittata is browned.
7. Place large plate over skillet and invert frittata onto plate.
8. Return frittata, uncooked-side-down in skillet.
9. Cook about 4 minutes more or until center is done.
10. Let set for about 2 minutes.
11. Cut into small wedges and serve.
12. Top with a dollop of sour cream and sprinkle with chives.

Chilly Lemon Pie
(Serves 8)

3 egg yolks
1 (10-oz) can sweetened condensed milk
1/2 c. fresh lemon juice
1/2 tsp. lemon extract
6 drops yellow food coloring
1 (9-inch) graham cracker pie shell
1 (8-oz.) container whipped topping

1. Preheat oven to 350°F.
2. Combine egg yolks, condensed milk, lemon juice and lemon extract; blend until smooth.
3. Add food coloring and stir until well mixed.
4. Pour into pie shell and bake for 10 minutes.
5. Place in refrigerator and cool for 20 minutes.
6. Spread with whipped topping.
7. Sprinkle with coconut topping.
8. Cover; freeze.
9. Serve frozen.

Coconut Topping:

1 c. fresh grated coconut
1 T. fresh grated lemon zest
2 T. sugar
2 T. fresh lemon juice

1. Preheat oven to 350°F.
2. Combine above ingredients.
3. Spread on baking sheet and bake until toasted brown, stirring occasionally; set aside and cool.

Recipe Note: Refreshing chilly dessert that can be prepared in advance.

Holly Gillis

Categories
breakfast recipe vegetable

742 – Vegetable Frittata

Vegetable Frittata

1 tablespoon olive oil
1 Vidalia onion, thinly sliced
1 (7 1/2 oz.) jar roasted red peppers, drained, sliced, and patted dry
1 (10 oz.) frozen chopped broccoli, thawed, and drained
4 green onions, chopped
1/2 cup crumbled feta cheese
12 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

In oven-proof, nonstick skillet, heat oil over high heat. Saute vegetables for 2 to 3 minutes. Sprinkle with feta.
In large bowl, whisk eggs with salt, pepper, and garlic powder; pour into skillet over vegetables. Cook 2 to 3 minutes over medium-high heat, stirring, and lifting cooked eggs to let uncooked mixture flow underneath.
Broil 4 inches from heat source for 3 minutes or until eggs are cooked. Invert onto large plate; cut into wedges.

Lemon Pecan Bread

1/4 cup butter or margarine, softened
1 cup sugar
1 egg
2 egg whites
1/2 cup milk
1/2 cup lemon juice
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1 1/2 cups chopped pecans, divided
1 teaspoon grated lemon rind

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and egg whites, beating well.

Combine milk and lemon juice. In a separate bowl, combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in 1 1/4 cups pecans and lemon rind. Spoon batter into a well-greased 9X5X3 inch loafpan. Sprinkle with remaining pecans. Bake at 350 degrees F. for approximately 1 hour and 10 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Holly Gillis

Categories
fruit pastry recipe

686 – Blackberry Muffins

Blackberry Muffins

1 cup all-purpose flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1 egg yolk
6 T milk
3 T butter, melted
1 1/2 cups fresh blackberries

1. Preheat oven to 450°F.
2. In a medium bowl, stir together flour, sugar, baking powder and salt. Set aside.
3. In another medium bowl, lightly whisk egg yolk. Whisk in milk and then butter.
4. Quickly stir in dry ingredients, mixing only until moistened. (Batter will be lumpy).
5. Gently fold in blackberries.
6. Spoon batter into well greased muffin cups filling cups almost full.
7. Bake for 9-11 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in pan 1 minute. Gently loosen edges of muffins with a knife. Remove from pan.

Cream Cheese Scrambled Eggs

6 large eggs
1/4 cup skim milk
3 oz reduced fat cream cheese, cubed
1/4 to 1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. to 1/2 tsp. salt
1/4 tsp. pepper
3T chives, chopped
1/3 cup tomatoes, chopped

1. In a medium bowl, whisk together the first 7 ingredients. (Cream cheese will be lumpy).
2. Heat a medium sized non-stick skillet over medium heat.
3. Spray skillet with cooking spray. Add egg mixture. Use a spatula to gently stir egg mixture once it begins to set to create scrambled eggs. Cook until the eggs are just cooked and firm. Be careful not to overcook.
4. Transfer eggs to serving dish and sprinkle with chopped chives and tomatoes.
Yield: 3 servings

Sunrise Spritzer

1/2 cup orange juice, chilled
1/4 cup apple juice, chilled
1/4 cup cranberry juice, chilled
1/4 cup ginger ale, club soda or other clear carbonated beverage, chilled
1 lime wedge

1. Pour each juice into glass, do not stir.
2. Gently pour in soda.
3. Garnish with a lime wedge.
4. Serve immediately.

Kimberly Baker

Categories
chicken recipe

671 – Winter Wonderland Pie, Chicken and Cheese Tortellini Casserole

Winter Wonderland Pie
(Serves 6-8)

Salt
1 9-inch deep dish pie crust
1 11/2 cup bag pecan halves
1 (2 oz. container) light caramel dipping sauce
1 (16 oz.) can sweet potatoes, drained and mashed
1 (8 oz.) container cream cheese
1 cup brown sugar
1 (2 oz.) light caramel dipping sauce
2 eggs, beaten
2 tablespoons heavy whipping cream
2 tablespoons buttermilk
1 teaspoon vanilla butternut flavoring

Preheat oven to 350° F. Lightly salt pie crust and layer bottom with pecan halves. Stir caramel sauce until smooth consistency. Drizzle over pecans and set aside. Using a mixer set on high beat potatoes, cream cheese, brown sugar, and caramel. Mix well until smooth and creamy. Add eggs, whipping cream, buttermilk, and flavoring. Pour into pie shell and
bake for 50-60 minutes or until pie is set and firm.

Chicken and Cheese Tortellini Casserole
(Serves 4-6)

Vegetable spray
1 rotisserie chicken (from deli), deboned and chopped
4 cups broccoli florets, steamed
11/2 cups fresh mushrooms, sliced
2 cups frozen cheese tortellini, cooked per directions
2/3 cup onion, chopped
1 cup sour cream
1/2 cup mayonnaise
1/2 cup chicken broth
1 can cream of chicken soup
1 cup cream of celery soup
1 egg, beaten
1/2 cup Parmesan cheese, shredded
Salt
Pepper

Topping (optional)

1 (5 oz.) package cheese and garlic
croutons, crumbled
2 tablespoons butter, melted
1/2 cup Parmesan cheese

Preheat oven to 350° F. Spray a 2.8-quart baking dish with vegetable spray and set aside. In a large bowl, combine chicken, broccoli, mushrooms, tortellini, and onion. Set aside. Combine sour cream, mayonnaise, chicken broth, chicken soup, egg, and cheese. Mix well and fold into chicken mixture. Salt and pepper to taste. Bake for 30-40 minutes until bubbly. If adding topping, bake casserole for 20 minutes. While baking, mix croutons, butter, and Parmesan cheese together and set aside. Remove casserole from oven and top with crouton mixture. Place back into the oven and bake for an additional 10-15 minutes.

Categories
breakfast chicken recipe snack

670 – Roasted Red Pepper Yogurt Dip

Roasted Red Pepper Yogurt Dip 
Makes 5 servings
Prep Time: 10 min
Cook Time: 5 min

1 (12 oz.) jar roasted red peppers, drained
2 (8 oz.) containers lowfat plain yogurt
1 (4 oz.) can chopped green chilies, drained
1 garlic clove, minced

Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.

Serving suggestion: Let kids add whole grain goldfish crackers and fish out with celery sticks or red pepper strips.

Cheesy Egg Scramblers
Makes 1 servings
Prep Time: 3 min
Cook Time: 3 min

1/2 whole-wheat pita bread
2 large egg whites
1/4 cup shredded reduced-fat mild Cheddar cheese

Toast pita; set aside. Spray small skillet with non-stick cooking spray. Heat over medium heat 20 to 30 seconds. Scramble egg whites and cheese in preheated skillet until egg whites are set and cheese is melted. Fill pita pocket with eggs and cheese; serve.

Tip: Kick up the flavor with zesty Jalapeño or Monterey Jack cheese or add chopped mushrooms, onions or green peppers to egg whites before scrambling.

Recipe created by Kraft Kitchens on behalf of the American Dairy Association/National Dairy Council

BBQ Cheddar Chicken Foil Packet Dinner
Makes 4 servings
Prep Time: 15 min
Cook Time: 37 min

3 tablespoons barbeque sauce
4 small boneless, skinless chicken breast halves (1 pound)
2 small unpeeled red potatoes, thinly sliced
1 red or green bell pepper, seeded and sliced
1 green onion, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups shredded reduced-fat Cheddar cheese
Preheat oven to 375 degrees Fahrenheit.

Place a foil sheet, approximately 12×12 inches, on a work surface. Spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet. Place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken. Top with a quarter of the potato, bell pepper and onion. Sprinkle with a little of the salt and pepper.

Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes.

Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven, unsealed, for 2 minutes or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.

Cocoa-Berry Yogurt Tarts
Makes 6 servings
Prep Time: 10 min
Cook Time: 10 min

1 1/2 cups low-fat vanilla yogurt
1 1/2 cups reduced-fat Ricotta cheese
2 tablespoon sugar
2 tablespoon unsweetened cocoa powder
6 graham cracker tart shells
3/4 cup strawberries, sliced (raspberries or blueberries also can be used)

Mix yogurt, Ricotta, sugar and cocoa powder thoroughly with whisk until creamy. Spoon 1/6 mixture into each tart shell and top with sliced strawberries.