Italian Zucchini Crescent Pie

Recipe & picture courtesy of Pillsbury

Prep Time: 30 Min
Total Time: 55 Min
Makes: 6 servings

• 2 tablespoons LAND O LAKES® Butter
• 4 cups thinly sliced zucchini
• 1 cup chopped onions
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 2 Eggland’s Best eggs, well beaten
• 2 cups shredded Muenster or mozzarella cheese (8 oz)
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 2 teaspoons yellow mustard

1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

**Personal Review: No Review Yet**

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**

Baked Beans with Burnt Ends

Recipe & picture courtesy of Rachael Ray

Serves 8
Prep Time: 10 min
Cook Time: 20 hr

• 8 slices bacon, chopped
• 1 onion, chopped
• Salt and pepper
• 1 cup brown sugar
• 1 cup ketchup
• 3 tablespoons pickle juice
• 2 tablespoons dry mustard
• Two 28-ounce cans pork and beans
• One 15-ounce can pinto beans, rinsed
• 2 cups chopped burnt ends from chopped ham

1.  In a large pot, cook the bacon over medium-high heat until crisp, 5 to 6 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
2. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

**Personal Review: No Review Yet**

Turkey Burgers with Zucchini Relish

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds ground turkey breast
• 1/3 cup finely chopped flat-leaf parsley (a generous handful)
• 1 tablespoon grill seasoning
• 1 tablespoon Dijon mustard
• 2 teaspoons poultry seasoning
• 1 tablespoon extra-virgin olive oil (EVOO)
• 4 slices sharp cheddar cheese
• 1 small zucchini, finely chopped
• 1/4 red bell pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons thyme leaves, finely chopped
• 2 teaspoons hot pepper sauce
• Juice of 1 lime
• Salt
• 4 sandwich-size English muffins, preferably sourdough, fork split
• Softened butter, for spreading
• 4 red leaf lettuce leaves

1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

Bacon Cheeseburger Meatloaf

Recipe & picture courtesy of Food Network

Cook Time: 55 min
Yield: 1 (9 by 5-inch) loaf

• 1 pound ground chuck
• 10 slices bacon, cooked and crumbled
• 1 (8-ounce) package sharp Cheddar, grated
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, toasted
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 1 (3-ounce) can French fried onions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
3. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
4. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

**Personal Review: This came out AMAZING. It wasn’t as firm as meatloaf usually is but it had such great taste. Everyone gobbled it up at dinner. There were no leftovers – I did cut the bacon raw before cooking it, it made it cook faster and instead of crumbling it I just put the pieces in as cut. It provided a nice crunch.**

Cheesy Meatballs

Recipe & picture courtesy of Rachael Ray

MAKES ABOUT 60
Prep Time: 30 min
Cook Time: 10 min

• 1 pound ground beef chuck
• 1 small onion, grated
• 3/4 cup breadcrumbs
• 3/4 cup grated parmesan cheese
• 3 tablespoons grated pecorino-romano cheese
• 3 tablespoons ketchup
• 1 tablespoon chopped flat-leaf parsley
• 4 fresh basil leaves, finely chopped
• 1 teaspoon salt
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 large egg, beaten
• Extra-virgin olive oil

1. In a large mixing bowl, gently break apart the beef with a fork. Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine. Stir in the egg until just incorporated.
2. Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary. Drain on paper towels.

**Personal Review: No Review Yet**

Buckeye Bars

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 25 servings

• 1/2 cup (1 stick) butter, softened
• 3/4 cup crunchy peanut butter
• 22 NILLA Wafers, crushed
• 2 cups powdered sugar
• 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
• 3 squares BAKER’S Semi-Sweet Chocolate

1. Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
2. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
3. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

**Personal Review: No Review Yet**

Spinach and Artichoke Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 2-3/4 cups or 22 servings, 2 Tbsp. each

• 1 can (14 oz.) artichoke hearts, drained, finely chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 3/4 cup KRAFT Grated Parmesan Cheese
• 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 1/2 tsp. garlic powder

1. Heat oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
2. Bake 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

**Personal Review: No Review Yet**

Smoky Tomato Soup with Grilled Cheddar Cheese

Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 30 min
Cook Time: 30 min

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, peeled and smashed
• 1 tablespoon fresh thyme leaves
• Two 28-ounce cans wholefire-roasted tomatoes
• One 14.5-ounce can chicken broth
• 1 chipotle chile in adobo sauce, chopped
• 1 stick (4 ounces) butter, softened
• 36 slices rye cocktail bread
• 1/4 cup grainy mustard
• One 6-ounce block cheddar cheese, cut into 2-inch squares

1. In a saucepan, heat the olive oil over medium heat. Add the onion, garlic and thyme and cook for 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes.
2. Using a blender, puree the soup.
3. Butter 1 side of each bread slice. Spread the unbuttered side of 18 slices with mustard; top with a slice of cheese and the remaining bread slices, buttered side up. In a nonstick skillet or griddle, grill the sandwiches over medium heat until the cheese is melted, 3 to 4 minutes on each side. Serve with the soup.

**Personal Review: No Review Yet**

Jerk Pork Cheeseburgers with Green Apple Slaw

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 35 min
Cook Time: 20 min

• 2 granny smith apples, peeled, grated and patted dry
• Grated peel of 1 lemon plus 1 1/2 tablespoons juice
• 1/2 cup mayonnaise
• 1/3 cup chopped chives
• 3 tablespoons pure maple syrup
• 2 tablespoons Jamaican jerk seasoning, such as McCormick
• 1 1/2 pounds ground pork
• 8 slices applewood smoked bacon
• 4 ounces smoked cheddar cheese, thinly sliced
• 4 kaiser rolls, split and toasted

1. In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
2. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
3. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over mediumhigh heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
4. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

**Personal Review: No Review Yet**