Beer and Cheese Soup

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 20 min

• 5 tablespoons butter
• 2 carrots, finely chopped
• 2 leeks, white and light green parts only, finely chopped
• Salt and pepper
• 1/3 cup flour
• 3 cups milk
• One 12-ounce bottle amber beer, such as Dos Equis
• 1-1/2 tablespoons Dijon mustard
• 10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)
• Croutons, for garnish

1. In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.
2. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.
3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

**Personal Review: No Review Yet**

Harvest Creamy Corn “Choup”

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 slices bacon, chopped
• 1 onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 pound small potatoes, cut into small chunks
• 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
• 1 medium or 2 small zucchini, finely chopped
• 5 to 6 sprigs thyme
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons flour
• One 32-ounce container (4 cups) chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup chopped flat-leaf parsley
• Salt and pepper
• Hot pepper sauce
• Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Cinnamon Ripple Muffins

Recipe & picture courtesy of Family Fun

Makes 1 dozen

Cinnamon Ripple

• 1/2 cup packed light brown sugar
• 4 tablespoons butter, cut into small pieces
• 1/4 cup flour
• 2 teaspoons cinnamon

Muffin Batter

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

1. Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups.
2. Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.
3. Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

**Personal Review: No Review Yet**

Easy Cauliflower & Broccoli Au Gratin

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 23 min
Makes: 10 servings, about 3/4 cup each

• 1 lb. large cauliflower florets
• 1 lb. large broccoli florets
• 1/2 cup water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 cup milk
• 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
• 10 RITZ Crackers, crushed
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain. Set aside.
2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.
3. Mix cracker crumbs and Parmesan; sprinkle over vegetables.

**Personal Review: No Review Yet**

Apple-Oat Muffins

Recipe & picture courtesy of Good Housekeeping

Yield 12 muffins
Prep Time 15 minutes
Cook Time 23 minutes

• 2 cup(s) old-fashioned or quick-cooking oats
• 1 1/4 cup(s) all-purpose flour
• 1/2 cup(s) packed brown sugar
• 2 teaspoon(s) baking powder
• 3/4 teaspoon(s) baking soda
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) ground cinnamon
• 1 cup(s) buttermilk
• 2 tablespoon(s) vegetable oil
• 1 large egg, lightly beaten
• 1 cup(s) (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
• 1/2 cup(s) walnuts, chopped

1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
2. In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
3. Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

**Personal Review: No Review Yet**

Parmesan Crescent-Topped Chicken A La King

Recipe & picture courtesy of Pillsbury

Prep Time: 40 Min
Total Time: 1 Hr
Makes: 8 servings

Casserole

• 2 tablespoons butter
• 1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
• 1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
• 1 1/2 cups cut fresh green beans or Green Giant® Valley Fresh Steamers^TM frozen cut green beans
• 1 cup thin red bell pepper strips (1 medium)
• 1/2 cup sliced green onions
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 3/4 cups Progresso® Chicken Broth (from 32-oz. carton)
• 3/4 cup milk
• 1/4 cup grated Parmesan cheese

Topping

• 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
• 1 egg white, beaten
• 2 tablespoons grated Parmesan cheese

1. Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
2. Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.
3. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
4. Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

**Personal Review: No Review Yet**

Breakfast Bake

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 40 min
Makes: 8 servings, one piece each

• 1 can (8 oz.) refrigerated crescent dinner rolls
• 1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
• 6 eggs
• 1/2 cup milk
• 1/2 tsp. pepper
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 cup KRAFT Shredded Mozzarella Cheese

1. Preheat oven to 350ºF. Unroll dough in 13×9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
2. Sprinkle ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.
3. Bake 25 min. or until center is set.

**Personal Review: No Review Yet**

Simple Fudge

Recipe & picture courtesy of Better Homes & Gardens

Makes: about 2 pounds (64 pieces)
Prep: 10 minutes
Chill: 2 hours
Cook: 16 minutes

• 1-1/2 cups sugar
• 1 5-ounce can (2/3 cup) evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
• 1/2 cup chopped walnuts
• 1/2 teaspoon vanilla

1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
5. Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
6. Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

**Personal Review: No Review Yet**

Ginger-Spice Snaps

Recipe courtesy of Family Circle

Makes: 30 cookies
Bake: 12 minutes
Prep: 15 minutes

• 1/2 cup all-purpose flour
• 1 tablespoon cocoa powder
• 1 tablespoon pumpkin pie spice
• 2 tablespoons ground ginger
• 1-3/4 teaspoon baking soda
• 1/4 teaspoon ground white pepper
• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 1 tablespoon milk
• 1/3 cup coarse white decorating sugar

1. Heat oven to 350°F.
2. In a small bowl, whisk flour,cocoa powder, pumpkin pie spice, ginger, baking soda and white pepper.
3. On a well-floured surface, knead cookie dough and flour mixture. Add 1 tablespoon milk and continue to knead until smooth.
4. Using level tablespoons of dough, form into 1-inch disks and coat in the coarse sugar. Place 2-inches apart on ungreased baking sheets.
5. Bake at 350°F for 12 minutes. Let cool on baking sheet for 2 minutes. Remove to wire rack to cool.

**Personal Review: No Review Yet**

Apple Slump

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 30 min

• 2 tablespoons unsalted butter, plus 3 tablespoons chopped and chilled
• 2 1/4 pounds gala apples, peeled and cut into eighths
• 1/2 cup plus 2 tablespoons sugar
• Juice of 1 lemon
• 1/2 teaspoon ground cinnamon
• 1 cup plus 1 tablespoon flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup whole milk

1. In a small Dutch oven, melt the 2 tablespoons butter over medium heat. Add the apples, then stir in 1/2 cup sugar, the lemon juice and cinnamon. Cover and simmer until the apples are nearly tender, about 8 minutes. Stir in 1 tablespoon flour and remove from the heat.
2. In a medium bowl, combine the remaining 1 cup flour, 2 tablespoons sugar, the baking powder, baking soda and salt. Add the 3 tablespoons chilled butter, working it in with your fingertips until crumbly. Add the milk and stir to combine.
3. Return the Dutch oven to medium-low heat and spoon the batter onto the hot fruit to almost cover the surface. Cover and simmer until the batter is cooked through, about 20 minutes.

**Personal Review: No Review Yet**