recipe snack vegetable

866 – Deidre’s Elegant Asparagus Dish

1 lb. of fresh Asparagus – rinsed well and the ends cut off
1 medium tomato chopped in medium chunks
1 small onion chopped
4 slices Virginia baked ham
1 tsp shrimp chili sauce
2-3 tablespoons feta cheese
1 tsp garlic minced
2 tablespoons sherry
1/2 orange – juiced
2 tablespoons olive oil

Heat a non-stick skillet on medium high and put in the olive oil, tomato, onion, garlic, chili sauce and asparagus.
Saute the mixture for two minutes, tossing. Put in the ham, cherry tomatoes, sherry and feta cheese. Toss and saute the mixture for two minutes, tossing.
Toss and saute for about 3 minutes, then turn off the heat. Serve hot or room temperature. Enjoy!

Deidre Odumakinde

fruit recipe salad summer vegetable

859 – Watermelon Avocado Spinach Salad, Watermelon Ham Roll

Watermelon Avocado Spinach Salad


2 Large Avocados – peeled, pitted and diced
4 Cups of cubed seedless watermelon
4 Cups fresh spinach leaves
1/2 to 1 cup balsamic vinaigrette salad dressing


In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in salad dressing just before serving.

Serves 4 to 6

Watermelon Ham Roll

Tortilla Shells
Thin Sliced Ham
Cream Cheese and Chives Spread
Lettuce Leaf
Watermelon Spear, well drained
Decorative Tooth Picks

Instructions: Spread room temperature cream cheese and chives spread on one flat tortilla shell. Layer thin sliced ham and lettuce leaf. Add one well drained watermelon spear and roll. Place two toothpicks in each end of tortilla and cut in half.

Watermelon Queen

Peggy Denny Show 15-037, PT1

Peggy Denny Show 15-037, PT2

breakfast fall fruit holiday recipe

850 – Crockpot Breakfast, Crockpot Ham, Easy Potatoes

Crockpot Breakfast

1 cup steel cut oats
1 1/2 cups dried fruit
3 1/2 cups water
1/2 cup half and half

Mix all ingredients into a sprayed crockpot.
Cook on low or warm setting 6-8 hours.
Serve hot oatmeal with your choice of toppings such as nuts, cream, butter, brown sugar, maple syrup, or honey.
(Like oatmeal with chewy texture? Decrease liquid or decrease cook time depending on your specific crockpot.)

Crockpot Ham

1 bone-in ham (5-7 pounds)
1 cup fruit juice
1/2 cup brown sugar or honey
1/4 cup yellow or Dijon mustard
Pour fruit juice into a lined crockpot.
Place ham cut side down into insert.

Mix brown sugar (or honey) with mustard and brush entire surface of ham.
Cover and cook on low 6-8 hours.
Note: the butt end of the ham is shorter and will most likely fit into the crockpot easiest.
The shank portion is taller and might not allow for the crock lid to fit securely.
If your ham is too tall, use aluminum to completely and tightly cover the top, crimping well around edge of pot so steam is trapped inside.
No Peeking! Replacing the aluminum foil on a hot crockpot is not an easy job.

Easy Potatoes

4-5 pounds russet potatoes, peeled and cubed
1 cup water (or chicken broth)
1/4 cup butter
Salt and pepper to taste
Wash, peel and cube potatoes.

As potatoes are cubed, drop pieces into a waiting bowl of 2 cups water plus 2 T lemon juice.
This brief soak time will prevent darkening.
Drain water and cubed potatoes plus remaining ingredients to a sprayed crockpot insert.
Cook on high 4-6 hours or low 6-8 hours.
When potatoes are fork tender, mash together with either
8 oz. sour cream OR
4 ounces cream cheese.
Great toppers: shredded cheese, green onions, crumbled bacon, minced ham
Once prepared, these potatoes will stay in great condition for at least 2 hours on low/warm until your meal is ready to serve.

Fresh Cranberry Relish
Make this quick and yummy relish a day ahead of the holiday meal and store in the refrigerator.

4 cups fresh cranberries
2 cups apples, cored and chopped
1 orange, peeled and seeded
1 3/4 cups sugar OR sugar substitute
1/2 cup chopped walnuts OR pecans

Place washed cranberries, apples and orange in food processor and pulse until ground.
Stir sugar and nuts into mixture until sugar is dissolved.
Store relish in refrigerator until ready to serve.
Not a fan of nuts? They’re optional in this recipe!
The non-nutty version is just as delicious.

Holiday Party?

Spoon this recipe over cream cheese and pair with celery sticks or crackers for a very Southern offering.
Pair it with corn chip scoops for a dipable sweet, salty, crunchy treat.
Use it as a fruity spread on mini-ham biscuits.

Clemson University Cooperative Extension
Rhonda Matthews

The Peggy Denny Show – Recipe # 850 Pt 1

The Peggy Denny Show – Recipe # 850 Pt 2

fruit recipe salad snack summer

784 – Watermelon Ham Roll, Cucumber Watermelon Salad

Watermelon Ham Roll

Tortilla shells
thin sliced ham
cream cheese and chives spread
lettuce leaf
watermelon spear, well drained
decorative toothpicks

Spread room temperature cream cheese and chives spread on one flat tortilla shell. Layer thin sliced ham and letuce leaf. Add one well drained watermelon spear and roll. Place two toothpicks in each end of tortilla and cut in half.

Cucumber Watermelon Salad

6 cups cubed seeded watermelon
4 cups cubed cucumber
1 tsp salt
1 tbsp white sugar
1/2 cup balsamic vinegar

Place watermelon and cucumber cubes in a large bowl, and gently toss with salt and sugar. Drizzle with balsamic vinegar and toss to coat. Refrigerate for 15 mintues, gently toss one last time before serving.

Katherine Taylor, SC Watermelon Queen

breakfast dessert mexican pasta recipe vegetable

730 – Tomato Ham Quiche

Tomato Ham Quiche

1 cup diced ham
½ (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
¼ cup melted butter or 50%/50% Butter Blend
1 (9-ounce size) frozen unbaked pie shell
1 cup shredded Mexican cheese, divided in halves
½ (8-ounce size) container VERSATILE VEGGIES® Diced Tomatoes, well drained
1 large egg or 2 egg whites
½ cup Half-and Half or Fat-Free Half and Half
1/8 teaspoon pepper

Sauté ham and green onions in butter until ham browns and butter evaporates. Sprinkle half of the cheese over bottom of pie crust. Spoon ham mixture evenly over cheese. Top with drained tomatoes. Beat egg and half-and-half together until well blended. Pour over ingredients in pie shell. Sprinkle with remaining cheese. Bake on the lowest oven rack at 425° for 20 – 25 minutes or until lightly browned and set. Cook on a wire rack for 20 minutes. Cut into wedges to serve. Yield: 4-6 servings.

Skillet Pasta Dinner

1 (12-ounce size) package uncooked whole wheat linguine
½ cup butter or 50%/50% Butter Blend
1 teaspoon garlic
1 (10-ounce size) container VERSATILE VEGGIES® Fajita Mix
1 (24-ounce size) package Fajita Beef Strips
1 ½ cups Half and Half or Fat Free Half and Half
1 teaspoon chopped fresh basil

Prepare pasta according to package directions and drain well. Melt butter in skillet. Sauté garlic and fajita mix in butter. Combine beef strips with cooked vegetables. Stir in half and half and basil. Cook stirring often, over medium-low heat for 4-5 minutes or until thoroughly heated. Add pasta and toss to coat. Yield: 4 – 6 servings

Mexican Chicken Soup with Yellow Squash

1 whole cooked chicken, boned and chopped
4 tablespoons oil, divided
1 (10-ounce size) VERSTILE VEGGIES® Diced Celery and Onion
Jalapeno peppers to taste
2 teaspoons garlic, chopped
1 (14-ounce size) can tomatoes
3 cups 100% fat free; 50% less sodium beef broth
3 cups 100% fat free; 33% less sodium chicken broth
2 (10-ounce size) VERSATILE VEGGIES® Yellow Squash
½ teaspoon oregano
½ teaspoon chili pepper
½ teaspoon cumin
Salt to taste
1 cup medium Cheddar cheese
1 bunch RAWL BRAND® Cilantro, chopped
Tortilla chips, whole or crumbled

Place chicken in a large pot and sauté in 2 T. olive oil on medium high heat until chicken starts to brown. Sauté celery and onions, Jalapeno peppers and garlic in the remaining oil. Add onion mixture to the browned chicken. Then add tomatoes, broths, squash, spices, and salt. Bring to a boil, then reduce heat to simmer; cover and cook for 20 minutes. Spoon into individual bowls to serve. Top each bowl of soup with cheese and fresh cilantro. Crumble tortilla chips on top or serve whole with soup. Yield: 10 – 12 servings.

Cheesy Veggie Pie

1 (16-ounce size) VERSATILE VEGGIES® Pico De Gallo
1 (14-ounce size) package Macaroni and Cheese Dinner made with 2% milk
4 eggs or 6 egg whites
1 cup cubed turkey ham
½ cup shredded Mexican Cheese or Mozzarella cheese

Spoon Pico in a colander and drain well by mashing with a spatula. Preheat over to 350 °. Spray pie plate with cooking spray. Prepare macaroni- cheese dinner according to package directions. Cool thoroughly and set aside. Beat eggs and set aside. Stir cubed turkey ham, drained Pico and macaroni and cheese dinner into beaten eggs. Spoon mixture into prepared pie plate. Sprinkle with cheese and bake for 30 minutes or until set and nicely browned. Yield: 6 servings.

Donna Bundrick-Griffin

dessert fall pastry recipe snack

692 – Ham and Apple Wraps

Ham and Apple Wraps

2 tablespoons plain low-fat yogurt
2-3 teaspoons spicy brown or Dijon mustard
2 slices deli style ham
1 slice (1 oz) Cheddar cheese
¼ of an apple, thinly sliced
1 (8-inch) flour tortilla

1. In a small bowl, stir together yogurt and mustard until smooth and combined.
2. Spread yogurt mixture onto tortilla evenly.
3. Place ham slices on top of yogurt mixture.
4. Place cheese slices on top of ham.
5. Arrange apple slices down the center of the tortilla on top of the cheese.
6. Roll tortilla tightly and cut in half.
Yield: 1 serving

Nutrition Facts: Calories 258; Protein 13.0g; Carbohydrate 25.1g; Fat 10.2g; Saturated Fat 5.3g; Cholesterol 33.7mg; Sodium 767mg; Fiber 2.1g; Sugar 7.7g

Apple Coleslaw

6 tablespoons light mayonnaise or dressing
1 tablespoon honey
8 ounces coleslaw mix
1 red apple, chopped

1. In a large bowl, mix mayonnaise and honey until combined.
2. Add coleslaw mix and apples and gently mix until combined.
3. Refrigerate at least 1-2 hours before serving for best flavor.
Yield: 6 servings

Nutrition Facts: Calories 67; Protein 0.6g; Carbohydrate 10.4g; Fat 3.1g; Saturated Fat 0g; Cholesterol 2.5mg; Sodium 140mg; Fiber 1.7g; Sugar 7.3g

Caramel Apple Crisp

Apple Filling:
5 large Granny Smith Apples, peeled, cored and thinly sliced
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1/4 cup water


1 1/2 cups flour
1 cup brown sugar
1 cup quick oats
3/4 cup butter or margarine, chilled
1/2 cup caramel sauce

1. Preheat oven to 350°F.
2. In a medium sized bowl, toss apples with sugar, flour, cinnamon, lemon juice and water.
3. Spread apple mixture evenly into an 8×8-inch pan coated with cooking spray.
4. In a small bowl, mix together flour, brown sugar and oats. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
5. Sprinkle crumbs evenly over apple mixture. Drizzle caramel sauce over top of crisp.
6. Bake for about 45 minutes or until apples are bubbling and top is golden brown.
Yield: 6 servings

Nutrition Facts: Calories 687; Protein 7.2g; Carbohydrate 114.3g; Fat 24.5g; Saturated Fat 14.8g; Cholesterol 61.0mg; Sodium 233mg; Fiber 5.9g; Sugar 69.5g

Kimberly Baker

dessert fruit recipe vegetable

688 – Ham, Cheese and Veggie Bars

Ham, Cheese and Veggie Bars

1 pkg. refrigerated crescent rolls
2 (8oz) pkgs. low fat cream cheese
1 pkg. dry ranch dressing (or dip) mix
1 cup ham, chopped
1 cup variety of chopped vegetables (onion, peppers, tomatoes, broccoli, etc.)
1 cup shredded cheddar cheese

1. Spray a 9×13 pan with cooking spray.
2. Roll out crescent rolls and place on bottom of pan, sealing all seams.
3. Bake at temperature indicated on crescent roll package until golden brown. Set aside and allow to cool.
4. Mix together cream cheese and ranch dressing mix until thoroughly combined.
5. Spread evenly on cooled crescent roll crust.
6. Sprinkle ham and chopped vegetables on top of cream cheese mixture.
7. Sprinkle cheese on top of ham and vegetables.
8. Keep refrigerated until served.

Yield: about 18 medium sized squares

Nutrition Facts: Calories 147, Fat 9g, Saturated Fat 5.0g, Cholesterol 24.0mg, Sodium 413mg, Total Carb. 8.0g, Fiber 0.1g, Protein 6.7g.

Loaded Potato Salad

1 ½ pounds red potatoes, cooked and cubed
½ cup bacon, cooked and crumbled
¼ cup chives, chopped
1 cup fat free sour cream
½ cup low fat mayonnaise
½ tsp. pepper

1. In a large bowl, combine all ingredients.
2. Cover and chill before service. A minimum of 2-3 hours is best or overnight.

Yield: 6 servings

Nutrition Facts: Calories 190, Fat 5.8g, Saturated Fat 1.5g, Cholesterol 15.6mg, Sodium 507mg, Total Carb. 27.0g, Fiber 0.1g, Protein 8.0g.

Minted Fruit Salad

1 1/2 cups in season fruit, cut into bite sized pieces
1 T honey
1 1/2 tsp fresh mint finely chopped

1. In a medium bowl, combine fruit, honey and mint
2. Cover and chill at least 2-3 hours before service.
3. Stir before serving.

Yield: 1 serving

Nutrition Facts: Calories 167, Fat 0.0g, Saturated Fat 0.0g, Cholesterol 0.0mg, Sodium 16.7mg, Total Carb. 43.3g, Fiber 3.0g, Protein 1.9g.

Cake Mix Cookies

1 box (18 ¼ oz) cake mix (any flavor)
3 T canola oil
1 egg
2 egg whites
¾ cup chocolate chips, white chocolate chips,
M&Ms, chopped nuts, etc.
Cooking spray

1. Preheat oven to 350°F. Coat a baking sheet with nonstick cooking spray.
2. In a medium mixing bowl, beat together cake mix, oil, eggs and egg whites until creamy.
3. Stir in the chocolate chips or other mixins’.
4. Drop by rounded teaspoons onto the prepared baking sheet. Bake for 10 minutes, or until lightly browned.
5. Cool on a wire rack.

Yield: about 24 cookies

Nutrition Facts: Calories 130, Fat 5g, Saturated Fat 1.7g, Cholesterol 8.8mg, Sodium 174.0mg, Total Carb. 21.0g, Fiber 0.8g, Protein 1.8g.

Kimberly Baker

mexican pork snack

682 – Baked Enchilada

Baked Enchilada

1 (16-ounce size) container Versatile Veggies® Pico De Gallo
1 ½ pound ground chuck
1 tablespoon oil
1 (15-ounce size) can black beansg
1/3 cup Lite Italian Dressing
2 ½ teaspoons taco seasoning mix
6 (8-inch) corn tortillas
1 ½ cups sour cream
2 cups Mexican style cheese

Lightly grease a 13-inch x 9-inch casserole dish and set aside. Spoon Pico De Gallo in a colander to drain well. Meanwhile, brown ground chuck in oil, cooking until well done. Drain cooked ground chuck well and combine with well drained Pico De Gallo. Stir in black beans, dressing and taco seasoning. Place 3 of the tortillas in the prepared baking dish. Spoon ½ of the beef mixture on top or tortillas. Spoon ½ sour cream over meat mixture, then sprinkle ½ cheese over the sour cream. Top with the remaining tortillas. Spoon the remaining beef mixture over the tortillas followed by the remaining sour cream and the remaining cheese. Cover with foil. Bake in a 400 degree oven for at least 30 minutes. Uncover and bake for at least 10 additional minutes or until cheese is melted and casserole is heated throughout. Let stand a few minutes before serving.

Yield: 8-10 servings.

Greek Dip with Pico De Gallo (April, 2009)

2 (7-ounce size) containers Versatile Veggies® Pico De Gallo
1 (15-ounce size) can Black Beans, well drained and rinsed
1 (6-ounce size) container Feta Cheese
½ cup Greek Salad Dressing
Tostitos or Tostitos Scoops

Combine the first four ingredients, mixing until well blended. Refrigerate at least 2 hours before serving for flavors to blend. Serve with Tostitos or Tostitos Scoops.
Yield: 10-12 servings.

Pico Strata with Ham

– 1 tablespoon butter
– 1 (7-ounce size) container Pico De Gallo
– 2 cups Canadian bacon, finely chopped
– 1 (12-ounce) sourdough bread, cut into cubes
– 1 ½ tablespoons brown mustard
– ½ teaspoon salt
– ½ teaspoon pepper
– 4 egg whites
– 2 eggs
– 2 cups finely shredded Mexican cheese

Sauté Pico De Gallo in butter; remove from heat and stir in Canadian bacon. Spoon 3 cups of sourdough bread in the bottom of a lightly greased 3-quart casserole dish. Top with ½ Pico mixture. Repeat with bread, then Pico mixture. Combine the brown mustard, salt, pepper, egg whites, eggs, and cheese, stirring until all ingredients are well blended. Pour egg-cheese mixture over the bread and vegetables. Cover and refrigerate overnight or at least 8 hours prior to baking. Let casserole stand at least 30 minutes at room temperature before baking. Uncover and bake at 350 degrees 40 minutes or until golden brown. Let set at least 5 minutes before serving.
Yield: 8-10 servings.

Collard and Sausage Dip

1 (1-pound size) package NATURES GREENS Bagged Collards
1 (1-pound size) bulk pork sausage
2 packages (8-ounce size) Neufchatel cream cheese, softened
½ cup mayonnaise
1 (8-ounce size) container sour cream
1 clove garlic, minced
1 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese

The day before, finely chop collards and cook in a small amount of water until done. Strain and pat dry 2 cups of the cooked collards. Refrigerate overnight. To prepare the dip, cook sausage until done. Drain well and remove any excess fat by patting with a paper towel. Crumble sausage and set aside. Beat the softened cream cheese, mayonnaise, sour cream, and garlic together until smooth. Stir in the Parmesan and Mozzarella cheeses, chopped collards, and cooked sausage. Transfer to a very lightly oiled 13 ½ x 9 casserole dish. Bake in a 350° oven for 25 minutes or until brown and bubbly. Serve with grilled mini toasts or any crunchy bite-size bread pieces.
Yield: 20 generous servings.

(Opt.) Immediately after removing from oven, sprinkle with a little shredded Parmesan and Mozzarella cheeses.

Donna Bundrick-Griffin

recipe snack southern

625 – Pimento Cheese

Pimento Cheese
(1 serving)

1 Package pre-shredded sharp cheddar (2 cups)
1 pepper from a jar of “sweet pimento” flame roasted peppers

Place all ingredients in food processor with a steel blade. Pulse until mixed. You can use any kind of cheese, including the Mexican cheese found in the dairy case. This appetizer can be made a day before serving, and will keep for several days refrigerated.

Mini Tomato Pies

mini phyllo tart shells (frozen food section)
Roma Tomatoes- sliced 1/4 inch thick
Pimento Cheese

Make pimento cheese according to recipe in the index. Place the tart shells on a baking sheet. Fill the tart shells with a small amount of pimento cheese. Top each tart with a Roma tomato slice. Bake in a preheated 300 degree oven until cheese is melted and tart is bubbly.

Texas Okra Ham Rolls

1/2 pound thinly sliced red pepper ham
1 (8 ounce) container cream cheese with chives
1 jar pickled okra

Lay ham pieces on flat surface. Spread with cream cheese. Trim the ends of the okra. Lay the okra end to end on the ham slice. Roll up tightly. Chill. Slice into 1-pieces to serve. Serve on bed of watercress or red leaf lettuce.

Figs with Mascarpone

12 large figs
1 container mascarpone sauce
good honey
5-6 mint leaves

Wash and dry figs. Cut a cross into the top of each fig and spread slightly apart. Using a spoon or pastry bag, put some of the mascarpone cheese into the figs. When finished with all the figs, drizzle with honey. Stack the mint leaves and roll them to make a chiffonade. Slice the leaves thin and place on top of the figs.

Linda Weiss