Sunday, September 19, 2010

Strawberry Icebox Pie

2 cups graham crackers, crushed
1/3 cup sugar
6 Tbsp. butter, melted
1/2 tsp. cinnamon

Pie Ingredients:

1 lb. cream cheese, at room temperature
2/3 cup sugar
1 tsp. vanilla
16-oz. container of whipped topping
1-1/2 quarts strawberries, sliced


Prepare the crust by mixing all the ingredients and pressing into a large pie plate or round baking pan. Bake at 375ยบ F for 7 – 10 minutes. Chill for one hour.

Whip together cream cheese, sugar, and vanilla. Fold in 12 oz. of whipped topping and 1 quart of sliced strawberries. Pour into the prepared crust. Refrigerate for 3 hours or overnight. Decorate the top with the remaining whipped topping and remaining strawberries before serving.
Cheesy Pepperoni Dip with Pizza Crust Dippers



2 8-oz. packages of cream cheese
1 cup sour cream
2 tsp. oregano
1/4 tsp. garlic powder
1 cup pizza or spaghetti sauce
1 cup chopped pepperoni
1 cup chopped green pepper
1/2 cup grated Asiago cheese
1/2 cup shredded provolone cheese
1 cup shredded mozzarella cheese
Pizza Crust Dippers:

2 13.8-oz cans of refrigerated pizza dough (Pillsbury or similar)
1/2 cup olive oil
4 Tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder


Blend cream cheese, sour cream, oregano, and garlic powder until smooth. Spread in a baking dish. Spoon pizza sauce on cream cheese and sprinkle with pepperoni and green pepper. Bake at 350°F for 10 minutes. Remove and sprinkle with cheese. Bake for an additional 5 minutes.
Roll out pizza dough and cut into triangles; lay each one on an oven crisper sheet. Brush each triangle with olive oil. Combine cheese, Italian seasoning, and garlic powder and sprinkle evenly over each triangle. Bake in preheated 350°F oven for 15 minutes, or until golden brown. Serve with Cheesy Pepperoni Dip.

Thursday, September 16, 2010

Peanut Butter Cookies with Chocolate Chunks
By: Curtis Stone

Makes about 20 cookies

1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup natural chunky peanut butter (about 9 ounces / 280 grams)
1/2 cup (packed) light brown sugar
1/2 cup granulated / caster sugar
1/2 cup (1 stick / 125 grams) unsalted butter, at room temperature
1 ½ tablespoons honey
1 large egg
1 teaspoon vanilla extract
5 ounces / 155 grams semisweet chocolate, coarsely chopped

Preheat the oven to 350°F / 180°C. Line 3 heavy large baking sheets with parchment paper. Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions. Stir in the chopped chocolate. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch. Cool the cookies on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.

Wednesday, September 8, 2010

Philly Cheese Steak Onion Soup

1 can (11 oz) Pillsbury® refrigerated crusty French loaf
1/2 teaspoon butter or margarine
1 boneless beef rib-eye steak (1/2 lb), trimmed of fat, cut into bite-size strips
1/4 teaspoon salt
Dash pepper
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup shredded provolone cheese (2 oz)
3 tablespoons chopped green bell pepper

* 1Heat oven to 350°F. Bake French loaf as directed on can. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add beef strips; sprinkle with salt and pepper. Cook and stir until browned. Stir in soup; heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes.
* 2Stir mushrooms into soup; cook until thoroughly heated. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
* 3Set oven control to broil. Ladle soup into 2 (15-oz) ovenproof bowls. Sprinkle 2 tablespoons of the cheese onto each serving. Top each with bread slice. Sprinkle bell pepper and remaining cheese evenly over each.
* 4Place bowls on cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is bubbly and bread is toasted. Serve soup with remaining slices of loaf.
Heath Bar Pie
1 9-inch prepared graham cracker crust
3 c. caramel ice cream topping
1/2 c. milk
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
6 (14 oz) Heath bars, chopped

Spread caramel topping into pie crust. Beat milk and pudding mix for 2 minutes. Let stand 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust. Freeze for at least 4 hours or until set. Let stand 15 minutes before cutting. Store leftovers in refrigerator.
Cheddar Potato Soup

3 medium potatoes, cubed
1 large onion, thinly sliced cubes
1 1/2 c. chicken broth
2 c. shredded cheese
salt and pepper to taste

Bring potatoes, onion and broth to boil. Simmer for 10 minutes or until potatoes are tender. Blend until potatoes are somewhat mashed. Add cheese and stir. Optional: add cooked broccoli.
Broccoli Puff

20 oz. frozen broccoli
3/4 c. Bisquick
1 1/2 c. shredded cheese
1 1/2 c. milk
2 eggs
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. butter or margarine, softened

Partially cook the broccoli. Whisk together milk, eggs, salt, pepper, and butter. Add Bisquick, then cheese, then broccoli. Pour mixture into a greased 9x13 pan. Bake at 350* for one hour, or in a crock pot on low for four hours or until set.
Cheesy Potatoes

1/2 c. butter or margarine, melted
1/4 tsp. pepper
1 tsp. salt
1/2 c. onion, chopped
2 lbs. frozen hash browns
1 can cream of chicken soup
2 c. sour cream
2 c. shredded cheese
2 c. corn flakes, crushed
1/4 c. butter or margarine, melted

Mix all ingredients together except for corn flakes and last amount of butter. Pour mixture into a 9x13 pan sprayed. Top with corn flakes and drizzle with the melted butter. Bake at 350* for one hour. You can also put the mixture in a crock pot for 4 hours or until heated through.

Friday, September 3, 2010

Fresh Market Crispy Caprese Rollups

Last Update: 7/22 7:51 am
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Prepared by Angel Shannon


Flour tortillas
fresh mozzarella, sliced to fit
Fresh tomato, seeded and small diced
Bacon, fried and crumbled
Salami or summer sausage, shaved and crispy-fried with bacon
Fresh Basil
Salad Supreme
Canola Oil

Warm flour tortillas in microwave for 10 seconds or until pliable. Lay fresh mozzarella, diced tomato, crispy bacon/salame mixture and fresh basil leaves down the center; sprinkle with Salad Supreme. Fold bottom and top of tortilla over the ends of ingredients; roll and secure with toothpick.

Swirl a little oil into a frying pan and heat to medium-high (just below smoke point). Place prepared rollup in pan and turn to get a golden brown color on both sides and cheese is melted. Use pizza slicer to cut in half; serve with Rosemary-Balsamic Cream as dipping sauce.

Rosemary-Balsamic Cream from

1 teaspoon canola oil
4 shallots, finely chopped
½ cup balsamic vinegar
½ cup reduced-fat sour cream
½ teaspoon chopped fresh rosemary

Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick before serving.

Copyright 2010 Newport Television LLC All rights reserved.
Kneaders Caramel Apple Sweet Bread


6 eggs

4 egg yolks

6½ Cups sugar

Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:

6 Tbsp butter

1 Cup oil

1½ Cups sour cream

Add above ingredients on low speed with a whisk for about 30 seconds, then add:

1 tsp. baking soda

1 tsp. baking powder

½ tsp. nutmeg

2 tsp. cinnamon

½ tsp. salt

4 Cups flour

Add above ingredients on low with a paddle, and mix until incorporated, then add:

3½ Cups grated Granny Smith apples.

Incorporate apple by hand.

Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.
This recipe makes 3 large loafs.
Copyright 2010 Newport Television LLC All rights reserved.
Chocolate Peanut Butter Cookies

* 1 cup (2 sticks) butter
* 1 cup peanut butter
* 2 cups powdered sugar
* 1 ¾ cups crushed graham crackers
* 2 cups milk chocolate chips

Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)
Copyright 2010 Newport Television LLC All rights reserved.
Summer Fruit Salsa

* Ingredients:
* ¾ cup diced Pineapple
* ¾ cup diced mango
* ½ cup diced strawberries
* ¼ cup diced red onion
* 1 jalapeno, stemmed,
* seeded and finely chopped
* 1 Tbsp chopped fresh mint leaf
* 2 Tbsp freshly squeezed orange juice
* 1 Tbsp freshly squeezed lime juice
* ½ tsp salt

Yields about 2 cups

In a stainless or glass bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and let sit in the refrigerator for 20-30 minutes

Serve as a dip for chips, serve over a grilled chicken breast or steak. Garnish a salad with this salsa to enhance the flavor of the salad

by: Costa Vida
Copyright 2010 Newport Television LLC All rights reserved.
BYU Famous Mint Brownies
by: Jenny Stanger- Brigham Young University Cougars Cookbook

* 1 (20 oz) box brownie mix
* 1 cup chopped walnuts
* 12 oz chocolate frosting
* mint frosting
* 5 tbsp butter, softened
* dash of salt
* 1 tbsp light corn syrup
* 2 1/3 cups powdered sugar
* ½ tsp mint extract
* blue food coloring
* 3 tbsp milk

Preheat the oven to 350 degrees.

In a large bowl, prepare the brownie mix according to package directions, once the mix is combined thoroughly, add the walnuts and then spread batter in a 9 x 13 pan. Bake according to package directions.

To make the mint frosting combine the butter, salt, corn syrup and powdered sugar. beat until smooth and creamy. Sdd the mint extract and food coloring. mix in and then add the milk gradually until the frosting is a little more runny than cake frosting.

Spread the mint frosting over the cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of the freezer and carefully add a layer of chocolate frosting over top.
Copyright 2010 Newport Television LLC All rights reserved.
Kneaders Three Cheese Cauliflower Soup
by: - Tami Vincent

¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)

1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min.
Copyright 2010 Newport Television LLC All rights reserved.