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


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


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


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


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


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

dessert recipe snack

874 – Chocolate Chip Cookies, Chocolate Chip Bourbon Pecan Pie

Chocolate chip cookies
Yields three to four dozen


1/2 cup butter soften
1/2 cup butter flavored Crisco
1 cup dark brown sugar
2 eggs
1 tbs. vanilla
2 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
2 1/2 cups semi-sweet chocolate chips


Preheat oven to 375 degrees Fahrenheit. Combine flour, salt, and baking soda in a medium bowl and set aside. In a large mixing bowl beat soften butter and butter flavored Crisco until slightly combined (be sure not to over mix). Add brown sugar and beat until combined. Add eggs and vanilla and beat until combined ensuring no streaks of egg are in the mixture. Scrap sides of bowl and beat in flour mixture until combined. Next use a wooden spoon or a spatula and stir in chocolate chips. Drop mixture onto an ungreased cookie sheet using a small scooper or by using two teaspoons/flatware. Bake for 8-10 minutes or just until edges are light brown. Remove from oven and cool on cookie sheet for 2 minutes prior to transferring to a wire rack to finish cooling. (If you like warm cookies like us, feel free to enjoy them before cooling completely)

***Baker’s tip: Using a cookie sheet with no sides works best. If one is unable, a jelly roll pan (pan with
all sides raised) will be fine to use. If jelly roll pan is used, I recommend lining with parchment paper for
easy release after baking.

***Store baked cookies in airtight container up to 3 days*** Unbaked cookie dough cake be frozen and baked as desired.

Chocolate chip Bourbon Pecan Pie
Yields one 9″ pie

1 cup light brown sugar
4 tbsp. salted butter
2/3 cup corn syrup
Few drops of pure vanilla extract
Pinch of salt
1/4 cup Bourbon (tested with Jim Beam)
3 large eggs at room temperature (to achieve set out un-cracked for 30 minutes prior to beginning)
7 oz (2 cups) of pecan halves
1/4 cup semi -sweet chocolate chips
One 9″ unbaked frozen pie crust


In a medium saucepan, combine the brown sugar, butter, corn syrup, vanilla, and salt. Stir over
medium heat constantly until the butter has melted and the sugar has dissolved. Remove the pan from
the heat and add the 1/4 cup bourbon. Return to heat and continue to stir for additional 2 minutes
(a whisk works best for stirring).

Remove pan from heat and let cool 10-15 min (or until tepid/lukewarm). Preheat oven to 375
degrees Fahrenheit. Whisk in eggs one at a time to cooled mixture. Stir in pecans and chocolate chips.
Place frozen pie crust on cookie sheet. Pour mixture into frozen pie crust and bake 50-60 minutes,
or until set. Remove the pie from the oven, transfer it to a wire rack, and leave to cool 3-4 hours.
Cut and enjoy!

***Tips from Baker: To ensure you do not have scrambled eggs, temper your eggs by adding some of

the warm sugar mixture to the eggs prior to whisking in. During baking if edges are over-browning, cover
edges with foil.

**Serving suggestions: served warm with your favorite ice cream or whipped cream.

Recipes courtesy of: The Art of Baking, Inc.

Lynard Williams

The Peggy Denny Show – Art of Baking, Recipe #874, PT1

The Peggy Denny Show – Art of Baking, Recipe #874, PT2

chicken fruit recipe vegetable

839 – Collard Wraps

Collard Wraps

1 large Rawl® Collard leaf
1-10-ounce can chicken breast in water
2 teaspoons Lite mayonnaise
2 teaspoons No Sugar Added Sweet Relish
1/2 teaspoon salt
1/4 teaspoon pepper

Wash collard leaf and pat dry with paper towel. Cut the stem out lengthwise the collard leaf; set aside.
Drain chicken breast meat; squeeze moisture out and chop very finely in food processor.
Transfer chicken meat to a medium bowl.
Stir mayonnaise, relish, salt and pepper into chicken meat.
Spread chicken salad onto each collard leaf section.
Roll up from bottom to top.
Place seam side down in refrigerator for 2 hours.
When ready to serve cut each leaf into rounds.

Yield: 10-12 rounds.

Scrumptious Grilled Cheese and Veggie Sandwiches

1 large loaf Multigrain Bread
3 tablespoons Extra Virgin Olive Oil, divided
1 tablespoon chopped garlic
1 (10-ounce size) container Versatile Veggies® Fajita Mix
1 (10-ounce size) container Versatile Veggies® Sliced Yellow Squash
2 cups Nature’s Greens® Kale
1 (8.2-ounce size) jar Sundried Tomato Pesto
1 (8-ounce size) package Provolone cheese

Preheat grill or grill pan to medium-high.
Slice bread into 3/4 or 1-inch thick pieces.
Heat a large skillet to high and pour olive oil into skillet.
Reduce skillet heat to medium and sauté garlic, fajita mix, squash and kale for 3-5 minutes, stirring often.
Spread pesto on each slice of bread.
Spoon sautéed vegetables onto each slice of bread (over the pesto sauce).
Place a slice of Provolone cheese on half of the veggie topped bread slices.
Top with the other half of the veggie topped bread slices.
Brush each slice of the bread with the remaining olive oil.
Grill the sandwiches over medium heat pressing often with a large metal spatula.
Cook until nicely marked by the grill and the cheese melts, 3-5 minutes per side.
Cut each sandwich in half on the diagonal and serve hot.
Yield: 4-5 sandwiches.

Corn Salad with Black Beans

2 cups fresh corn kernels (about 3 ears)
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce size) RAWL BRAND VERSATILE VEGGIES® Pico De Gallo
2 teaspoons hot sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper

Place corn on an aluminum foil-lined baking sheet.
Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once.
Remove from oven and cool for at least 10 minutes.
Combine corn and remaining ingredients in a large bowl.
Cover and chill until ready to serve.
Yield: 8 servings.

Low Cal Key Lime Pie with Honeyed Kale

1 cup Nature’s Greens® Kale
1 teaspoon Extra Light Tasting Olive Oil
1 teaspoon honey
2 (6-ounce size) containers Key Lime yogurt
1 cup thawed fat free whipped topping
3 drops green food coloring (Opt.)
1 reduced fat graham cracker crust

Chop kale into fine pieces.
Pour olive oil over chopped kale and massage oil onto kale with hands.
Spoon honey over chopped kale and stir gingerly. Set aside.
Stir yogurt and whipped topping together.
Stir in food coloring (if desired) and chopped kale.
Spoon mixture into graham cracker pie crust and freeze 4 hours or overnight.
Let stand at room temperature for 15 minutes or until pie can be cut easily.
Store leftover pie in freezer.
Yield: 6-8 servings.

Kale Pineapple Smoothie

1 cup vanilla flavored almond milk
1/2 cup low calorie vanilla bean Greek-style yogurt
2 teaspoons honey
1/2 cup fresh pineapple
1 cup Nature’s Greens® Kale
Blend all ingredients in a blender container for 30 seconds to 1 minutes.
Yield: Approx. 4 cups

Donna Bundrick Griffin

The Peggy Denny Show – Recipe 839 Pt 1

The Peggy Denny Show – Recipe 839 Pt 2

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.


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

chicken dessert fruit recipe salad

779 – Pesto Chicken Wrap

Classic Pesto

2 tablespoons pine nuts
2 garlic cloves
3 tablespoons olive oil
4 cups basil leaves
1/2 cup grated Parmesan cheese
1/4 teaspoon salt (optional)

1. Place all ingredients in a food processor or blender and blend until smooth.
2. Cover and keep in the refrigerator for 1-2 days or portion into ice cubes trays and freeze. Frozen cubes
of pesto can then be transferred to a freezer bag or container and individual cubes can be thawed in the
refrigerator and used as needed.

Yield: about 1 cup (1 tablespoon per serving )

Nutrition Facts: Calories 43, Total Fat 4.1g (6% DV), Sat. Fat 0.8g (4% DV), Cholest. 2.2mg (1% DV), Sodium 75.1mg (3% DV), Total Carb. 0.6g (0% DV), Fiber 0.2g (1% DV), Sugars 0.1g, Protein 1.5g, Vitamin A (12% DV), Vitamin C (3%DV), Calcium (5% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Pesto Chicken Wrap

1 boneless, skinless chicken breast
1 tablespoon pesto
2 slices (1 oz) mozzarella or provolone cheese
4 slices tomato
1/2 cup baby spinach or mixed greens
1 flour tortilla or sandwich wrap (any flavor)

1. To prepare chicken, grill or sauté until golden brown on both sides and the center reaches 165°F. The last
minute of cooking, brush both sides of chicken with pesto.
2. If serving chicken hot in wrap, slice immediately after cooking. If serving chicken cold in wrap, place chicken
on a plate and loosely cover with aluminum foil or plastic wrap and refrigerate until cold. Slice before
assembling wrap.
3. To assemble wrap, place cheese slices down the center of the wrap. Place sliced chicken (hot or cold) on
top of cheese. Top with tomato slices and spinach or mixed greens. Fold bottom of wrap up about 1/3 and
then fold in both sides. Serve immediately or wrap in plastic wrap and refrigerate until served.

Yield: 1 serving

Nutrition Facts: Calories 483, Total Fat 16.7g (26% DV), Sat. Fat 6.6g (33% DV), Cholest. 92.6mg (31% DV), Sodium 798.3mg (33% DV), Total Carb. 40.8g (14% DV), Fiber 4.6g (18% DV), Sugars 3.0g, Protein 41.9g, Vitamin A (62% DV), Vitamin C (31%DV), Calcium (46% DV), Iron (29% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Garden Pasta Salad

1 ½ cups low fat plain Greek yogurt
½ cup low fat mayonnaise
1 garlic clove, minced
1 ½ teaspoons honey or sugar
1 1/2 tablespoons white wine vinegar
¼ teaspoon pepper
¼ cup chopped chives


1 pound whole wheat pasta
¾ pint grape tomatoes, halved
2 yellow bell peppers, seeded and thinly
2 cups baby spinach
½ pound part-skim mozzarella cheese,
1/3 cup toasted pine nuts

1. To make dressing, whisk yogurt, mayonnaise, garlic, honey, vinegar, pepper and chives in a small bowl.
Cover and chill.
2. Cook pasta according to package label directions. Drain and rinse under cold water to cool.
3. In a large bowl, toss dressing, pasta and remaining ingredients together until well combined. Cover and
refrigerate until served.

Yield: 8 servings

Nutrition Facts: Calories 254, Total Fat 10.5g (16% DV), Sat. Fat 3.6g (18% DV), Cholest. 21.9mg (7% DV), Sodium 339.7mg (14% DV), Total Carb. 26.3g (9% DV), Fiber 4.0g (16% DV), Sugars 5.9g, Protein 16.2g, Vitamin A (29% DV), Vitamin C (157%DV), Calcium (30% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Easy Strawberry Pie

1 pie shell, baked and cooled
1 quart ripe strawberries
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 ounce) package strawberry gelatin

1. Wash strawberries under cool running water. Remove stem and hull. Keep whole, cut in half or slice berries.
Set aside.
2. In a saucepan, combine sugar, cornstarch and water and bring to a boil, stirring until thickened.
3. Stir gelatin into the sugar mixture until it dissolves. Let it cool slightly.
4. Arrange the strawberries in the bottom of the baked pie shell so that they are even.
5. Pour the gelatin mixture evenly over the strawberries.
6. Refrigerate the pie until it is chilled and the filling is firmly set.
7. Slice and garnish with whipped topping if desired.

Yield: 8 servings

Note: different varieties of fruit and/or gelatin can be substituted if desired. For example, substitute
strawberries with peeled and sliced peaches and peach gelatin for an easy peach pie!

Nutrition Facts: Calories 290, Total Fat 8.2g (13% DV), Sat. Fat 2.0g (10% DV), Cholest. 0.0mg (0% DV), Sodium 176.2mg (7% DV), Total Carb. 53.1g (18% DV), Fiber 1.8g (7% DV), Sugars 37.9g, Protein 2.8g, Vitamin A (0% DV), Vitamin C (71%DV), Calcium (2% DV), Iron (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

dessert german pastry recipe

774 – Frozen German Sweet Chocolate Pie

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)

Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.

Add whipped topping; stir gently until well blended. Spoon into crust.

Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

Coconut-Pecan Crust

Mix 1-1/2 cups toasted BAKER’S ANGEL FLAKE Coconut, 1/2 cup finely chopped PLANTERS Pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.

Nut Crust

Mix 1-3/4 cups finely chopped PLANTERS Walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

Coconut Crust

Mix 1 pkg. (7 oz.) BAKER’S ANGEL FLAKE Coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.

Andrea Goodjoin

asian dessert pasta recipe

746 – Fried Noodle Dish, Heavenly Pie

Fried Noodle Dish

1 package whole wheat spaghetti or fettuccine noodles
1 – 2 Tbsp Kikkoman Light Soy Sauce
1 cup shredded cabbage
1 cup chopped vegetables of your choice
1 cup chopped left over chicken, turkey or beef
½ cup sliced scallion greens (put the whites in with the chopped vegetables)

Cook the noodles according to package directions. Use a non-stick pot and put the chopped vegetables in the bottom. Add the shredded cabbage on top. Put the cooked noodles on top of the cabbage. Cover and cook 5 minutes – DO NOT STIR during this time. Add the soy sauce and mix noodles and vegetables together. Heat through. Put on plate and sprinkle onions on top for garnish. Serve hot or cold.

Heavenly Pie

1 graham cracker crumb pie crust
2 cans sweetened condensed milk
½ cup chocolate chips
½ cup coconut, toasted
Tub of Cool Whip
Extra toasted coconut for garnish
Extra chocolate shavings for garnish

Make Caramel: Place 2 cans sweetened condensed milk in a pot of water and bring to a boil. Boil 4 hours, keep covered with water during boiling. Let cool in water until cool enough to handle and remove from water. Let sit 10 minutes until cool enough to handle with your hands. Open cans.

Pour caramel into pie crust. Sprinkle chocolate chips and toasted coconut over the caramel (save some for garnish). Use knife to swirl chips and coconut through caramel. Cool completely in fridge. Top with Cool Whip. Garnish with reserved toasted coconut and chocolate. Keep in fridge until ready to serve! ENJOY!

Leisa Marie Mounts

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

beef recipe

655 – Dolmathes, Tiropita


1 jar of 45 grape leaves
2 medium onions (chopped fine of grated)
1 lb of ground beef
½ cup rice
¼ cup butter
2 Tbsp. mint leaves or parsley (chopped fine)
1 big Lemon
Chicken broth or water
Ingredients for sauce
4 eggs
2 lemons
3 Tbsp. water

Wash your grape leaves and cut off any excess stems. Melt your butter. Then mix your melted butter, ground beef, onions, rice, parsley or mint. Add salt and pepper to your taste. Take a little bit of the mixture (about the size of a small meatball) and place it in the center of a grape leaf. Start rolling it till the meat is half way covered then fold over the left and right sides. Finish rolling to the top of the leaf. You want them to be compact in the pot so start on the sides when you put them in. Repeat this process until all of your mixture is done.

Place a dish on top of the dolmathes in the pot to hold them down while they cook so they don’t unravel. Once the dish is in place fill the pot up with water (or chicken broth) or until it is 2 inches above the plate. Squeeze your lemon into the water or broth and throw your lemon rinds in for good measure. Add salt and pepper to the liquid, and a dollop of butter as well. Bring to a boil then reduce your heat to medium. Cook for 45 minutes. Drain the rest of the liquid into a separate bowl to used for later. Then make your Avgolemono sauce (see Avgolemono Sauce recipe). Pour over dolmathes and let it sit for 10-20 minutes. Serve hot. Serves 5-6.


Baked cheese pie
2 lb. Phyllo dough
2 cups melted butter
6 eggs
1 tsp. salt
3 cups feta cheese

In a greased pan (9 x 13) line the bottom, and walls of the pan with Phyllo. Butter each slice of Phyllo before it is placed. Make about 6 layers around the whole pan. Then in a mixing bowl mix together the egg, feta, and salt. Mix very well. Then pour into your pan. Use about 6-8 layers for the top of the pie. Once the top is done put it in the over for 45 minutes at 350°F. Brush butter on the top occasionally to give it that flaky golden brown look. Let it sit for 20 minutes before serving. Serves 6.

chicken recipe salad soup

635 – Loaded Baked Potato Soup

Loaded Baked Potato Soup

4-6 baking potatoes
½ cup butter
¾ cup flour
8 cups (2 quarts) milk
1 cup sour cream
2 cups cheddar cheese, shredded
12 oz bacon, fried crisp and crumble
(or 1 package precooked bacon, chopped)
1 bunch green onions, thinly sliced
salt and pepper to taste

Bake potatoes or cook in microwave until done. Cool, peel and chop into small pieces. Melt butter in a large pot and stir in flour. Cook until roux resembles wet sand. Take off heat and immediately add all of milk. Whisk until smooth and return to heat. Bring to boiling, stirring occasionally. Add potatoes and half of cheese. Cook until cheese is melted. Add sour cream and heat through. Add salt and pepper to taste.

Serve in bowls topped with remaining cheese, bacon and green onions.

Fruity Chicken Salad

4 split chicken breasts on the bone with skin on
salt and pepper
½ cup walnuts, chopped
1 cup red grapes, cut in half
1 Red Delicious apple, chopped into small pieces
2 tbsp. lemon juice (fresh, if possible)
1-2 cups heavy duty mayonnaise (Dukes is good)
salt and pepper to taste

Sprinkle chicken breasts with salt and pepper and roast until done. Cool. Discard bones and skin. Chop chicken meat into small pieces. Add remaining ingredients. Add salt and pepper to taste.

Serves 4 to 5 depending on size of chicken breasts.

Apple Crumb Pie

Crumb Topping:

½ cup melted butter or margarine
¾ cup light brown sugar
¾ cup all-purpose flour


6 cups thinly sliced, peeled apples
2 tbsp. lemon juice
1 cup sugar
2 tbsp. all-purpose flour
2 tsp. cinnamon
½ tsp. ground clove
2 tsp. vanilla flavoring
1 deep-dish pie crust

Mix crumb topping ingredients. Set aside.

Mix apples with remaining ingredients and fill into prepared pie crust. Top with crumb topping. Place pie on a baking sheet covered with parchment paper. Bake in 375º oven for 25 minutes. Cover with foil and bake 25 minutes more or until brown and bubbly. Cool pie before slicing. Serves 6.

Annette Rivers