1-step Chipotle Hummus

Ingredients

• Servings: 2
• 1 (16 ounce) container store-bought hummus
• 2 tablespoons tabasco® brand chipotle pepper sauce
• pita chips or raw vegetables

Recipe

Preparation Time: 4 mins Ready Time: 4 mins


• mix together hummus and tabasco® chipotle sauce until well combined. serve immediately with pita chips or raw vegetables or refrigerate until ready to use.

skillet zucchini

Ingredients

• Servings: 8
• 1/4 cup butter
• 6 medium zucchini, sliced
• 1 large onion, sliced
• 2 large tomatoes, cut into chunks
• 4 slices cooked bacon
• salt and pepper to taste
• 1/4 cup water
• 1 cup bread crumbs
• 1 teaspoon soy sauce
• 1 cup shredded cheddar cheese
• 1/2 grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt butter in a large skillet over medium-high heat. mix in zucchini, onion, tomatoes, and bacon. season with salt and pepper, and pour in water. cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
• stir the bread crumbs and soy sauce into the skillet, and mix in cheddar cheese. cover, and continue cooking 2 minutes, until cheese is melted. sprinkle with parmesan cheese to serve.

Ranch Fried Green Tomatoes

Ingredients

• Servings: 2
• 1 large egg
• 1/2 cup milk
• 1 cup white cornmeal
• 1 (1 ounce) package ranch dressing mix (such as hidden valley ranch®)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1 cup vegetable oil, or as needed
• 1 green tomato, cut into 1/4-inch slices

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• whisk egg and milk together in a bowl. mix cornmeal, ranch dip mix, black pepper, and salt in a separate bowl.
• heat vegetable oil in a large skillet over medium-high heat. oil should be about 1/2 inch deep.
• dip tomato slices in egg mixture; coat each slice with the cornmeal mixture. place tomatoes in the hot oil; fry until golden brown, 3 to 4 minutes per side. remove with a slotted spoon and transfer to a paper towel-lined plate. season with salt and black pepper.

bacon and egg doughnuts

Ingredients

• Servings: 16
• 1 cup cold water
• 2 tablespoons cold water
• 1/2 cup butter
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly grated nutmeg
• 1 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 4 large eggs
• 12 strips bacon, sliced crosswise into 1/2-inch pieces
• vegetable oil for deep frying
• 1/4 cup maple syrup, for serving
• 1/4 teaspoon salt

Recipe

Preparation Time: 25 mins Cook Time: 7 mins Ready Time: 1 hr 32 mins


• pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. add butter, sugar, salt and nutmeg. when mixture starts to simmer, reduce heat to medium and add flour. cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. remove from heat and transfer to a mixing bowl. pour in vanilla extract. break up dough with a whisk or fork, and let cool for about 5 minutes.
• break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. whisk in each egg until thoroughly incorporated into the dough. clear dough from whisk; scrape down sides of bowl. cover dough with plastic wrap and chill for about an hour.
• place bacon in cold skillet. cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. transfer bacon pieces to a paper towel-lined plate to drain. when bacon is cool enough to handle, place it on a cutting board and chop into small pieces. reserve some bacon bits for topping the doughnuts.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• remove dough from refrigerator and stir in bacon pieces.
• drop dough by scoopfuls (about 2 tablespoons) into hot oil. fry in batches to avoid crowding. fry until dough begins to puff and brown, turning occasionally. after doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. transfer to paper toweled-lined plate to drain slightly.
• serve hot, drizzled with maple syrup and topped with bacon pieces.

Alyssa's Mango Peach Salsa

Ingredients

• Servings: 2
• 1 cup diced mango
• 1 cup diced peaches
• 1 tablespoon vegetable oil
• 1/8 teaspoon salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir mango, peaches, vegetable oil, and salt together in a bowl.

Best Ever Kabob Marinade

Ingredients

• Servings: 1
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup tomato-based chili sauce
• 1 tablespoon ground cumin, or more to taste
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk honey, soy sauce, chili sauce, cumin, and vegetable oil together in a bowl.

sweet and sour hot ham sandwiches

Ingredients

• Servings: 6
• crisco® original no-stick cooking spray
• 1 pound thinly sliced deli-style smoked ham, quartered
• 1 tablespoon crisco® pure vegetable oil
• 1/2 large yellow onions, cut into very thin wedges
• 3/4 cup chopped green pepper
• 1 (10 ounce) jar crosse & blackwell® premium ham glaze
• 1 (8.25 ounce) can crushed pineapple in heavy syrup, undrained
• 1/3 cup firmly packed brown sugar
• 2 tablespoons white vinegar
• 6 kaiser rolls*

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• coat large skillet with no-stick cooking spray. heat skillet over medium heat. saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. remove from skillet and place in large bowl.
• heat oil in same skillet over medium-low heat. add onion and green pepper; saute 7 minutes or until tender.
• stir in ham glaze, undrained pineapple, brown sugar and vinegar. heat through. pour over ham in bowl; toss to coat. serve on rolls.

corn and zucchini melody

Ingredients

• Servings: 5
• 4 slices bacon
• 2 cups chopped zucchini
• 1 1/2 cups fresh corn kernels
• 1 small onion, chopped
• 1 pinch pepper
• 1/4 cup shredded monterey jack cheese

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. reserve 1 tablespoon of drippings. drain bacon, chop, and set aside.
• heat the bacon drippings in the skillet over medium heat. saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. season with pepper. spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Bbq Tuna Fritters

Ingredients

• Servings: 2
• 1 (6 ounce) can light tuna in water, drained
• 1 egg
• 2/3 cup quick-cooking oats
• 3 tablespoons barbeque sauce
• 3 tablespoons chopped green onion
• 1/2 teaspoon hot pepper sauce, or to taste
• 1/2 teaspoon dried savory
• 1 pinch salt
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a medium bowl, stir together the tuna, egg and oats until blended. mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
• heat the oil in a large skillet over medium heat. spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. smaller patties hold together better. cook until browned on each side, about 3 minutes per side.

to die for blueberry muffins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
• combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
• bake for 20 to 25 minutes in the preheated oven, or until done.

Chicken In A Waffle

Ingredients

• Servings: 6
• 24 frozen chicken nuggets
• cooking spray
• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 3/4 cups buttermilk
• 1/3 cup vegetable oil
• 2 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). spread chicken nuggets out on a baking sheet.
• bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
• preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
• whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. whisk buttermilk, oil, and eggs together in another bowl. pour buttermilk mixture into flour mixture and stir until batter is just-combined.
• place 1 chicken nugget in the center of each waffle section on the waffle iron. cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. repeat with remaining nuggets and batter.

bacon and tomato quesadillas

Ingredients

• Servings: 8
• 8 (8 inch) flour tortillas
• 2 cups shredded mexican blend cheese
• 1 (10 ounce) can red gold® petite diced tomatoes with chipotle
• 8 slices bacon, cooked and crumbled
• 1/2 cup chopped fresh basil
• 2 tablespoons vegetable oil
• sour cream

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. fold each tortilla in half to form a half circle.
• lightly coat a large nonstick skillet or griddle with oil. cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
• cut the quesadilla into 4 wedges and serve with sour cream.

Denver Omelet Breakfast Taco

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 cup sliced onion
• 1/4 cup chopped cooked ham
• 1/4 cup chopped green bell pepper
• 4 eggs, beaten
• 1/2 cup shredded monterey jack cheese
• 4 (8 inch) flour tortillas
• 1/4 cup salsa

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• melt butter in a skillet over medium-low heat; saute onion, ham, and green bell pepper until onion and bell pepper are tender, 5 to 10 minutes. pour eggs into ham-vegetable mixture; cook and stir until eggs are scrambled and cooked through, about 5 minutes.
• sprinkle monterey jack cheese over egg mixture; cook and stir until cheese is melted, 2 to 3 minutes. serve egg mixture in tortillas; top with salsa.

fresh corn fritters

Ingredients

• Servings: 20
• 2 large eggs
• 1/4 cup sour cream
• 1 (7 ounce) package martha white® sweet yellow cornbread & muffin mix
• 1 cup fresh corn kernels, coarsely chopped
• 8 slices cooked bacon, crumbled
• 1/4 teaspoon ground red pepper (cayenne)
• crisco® pure vegetable oil, for frying

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 15 mins


• beat eggs in large bowl. add sour cream, muffin mix, corn, bacon and ground red pepper. stir just until blended.
• heat 1-inch of oil in deep fat fryer or skillet to 350 degrees f. or until batter sizzles when dropped into oil. gently drop batter by tablespoonfuls into hot oil. cook 1 to 2 minutes or until bottom is golden brown. turn and cook 1 to 2 minutes longer, or until golden brown. remove to drain on paper towels.

-braised Chicken Tacos

Ingredients

• Servings: 8
• sauce:
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cups shredded cooked chicken
• 3/4 cup mexican
• 1 tablespoon ground ancho chiles
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (10 ounce) can old el paso® green or mild red enchilada sauce
• tacos:
• 8 old el paso® taco shells, heated as directed on box
• 1 (4 ounce) can old el paso® chopped green chiles
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 8 lime wedges

Recipe

Preparation Time: 15 mins Cook Time: 21 mins Ready Time: 36 mins


• in 12-inch skillet, heat oil over medium-high heat. add onion and chicken; cook about 1 minute or until onion is tender. stir in remaining sauce ingredients. heat to boiling. reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.
• spoon chicken mixture into taco shells; top with remaining ingredients.

Real Bacon Popcorn

Ingredients

• Servings: 16
• 1 (1 pound) package bacon, cut into 1/2-inch dice
• 1/4 cup vegetable oil
• 1 cup unpopped popcorn
• 1 pinch salt, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place bacon and vegetable oil in a large, deep pot with a tight-fitting lid over medium heat. cook and stir bacon until crisp and brown, 8 to 10 minutes. scatter the popcorn into the pan with the bacon and drippings and cover with the lid. when you hear kernels of popcorn begin to pop, shake the pan vigorously until popping slows to 1 or 2 pops per about 30 seconds.
• remove lid facing away from you to avoid steam and transfer bacon popcorn to a large serving bowl. season to taste with salt if desired.

Savory Sweet Potato Muffins With Bacon

Ingredients

• Servings: 1
• 1 large sweet potato
• 4 slices bacon
• 2 teaspoons vegetable oil
• 1/2 small onion, chopped
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon mild curry powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2 eggs
• 1 cup milk
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups with butter. line a baking sheet with aluminum foil.
• place sweet potato and bacon on the prepared baking sheet.
• bake in the preheated oven for 20 minutes; flip sweet potato and bacon. bake until sweet potato is tender and bacon is crisp, about 20 more minutes. let bacon cool on paper towels.
• heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.
• whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. stir in cheddar cheese until coated.
• peel sweet potato and transfer to a bowl; roughly mash. measure out 1 cup of mashed sweet potato. chop bacon and stir into onion.
• whisk eggs vigorously in a separate bowl. add milk, sour cream, and butter; whisk until smooth. fold in 1 cup sweet potato, bacon, and onions. gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined. pour batter into the prepared muffin tin.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.

Salmon Patties Ii

Ingredients

• Servings: 4
• 1 (14.75 ounce) can canned salmon
• 1 egg
• 1/2 cup self-rising flour
• 1 quart vegetable oil for frying

Recipe

• in a medium bowl, combine salmon, egg, and flour; mix well. form into patties.
• heat approximately 1/4 inch oil in a fry pan over medium-high heat. fry patties in batches until browned, turning once. drain on paper towels, and serve.

Super Easy Dip For Artichokes Or Asparagus

Ingredients

• Servings: 1
• 1 cup mayonnaise
• 1 1/2 teaspoons sesame oil
• 2 tablespoons soy sauce

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. serve as a dip for steamed vegetables.

barbeque tempeh sandwiches

Ingredients

• Servings: 4
• 1 cup barbecue sauce, your choice
• 1 (8 ounce) package tempeh, crumbled
• 1 tablespoon vegetable oil
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 medium onion, chopped
• 4 kaiser rolls, split and toasted

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• pour the barbeque sauce into a medium bowl. crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
• heat oil in a skillet over medium heat. add the red and green peppers, and the onion. cook, stirring frequently until tender. stir in the tempeh and barbeque sauce, and heat through.
• spoon the tempeh mixture kaiser rolls, and serve.

Joanna's Salsa

Ingredients

• Servings: 4
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 onion, chopped
• 2 cups diced celery
• 1 green bell pepper, chopped
• 2 tablespoons white sugar

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. let chill at least 2 hours before serving.

Clam Fritter Snacks

Ingredients

• Servings: 4
• 1 (10 ounce) can minced clams, drained
• 1 cup baking mix
• 1 egg, beaten
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• drain the clams. in a medium bowl, beat 1 egg and stir in the cup of baking mix and clams.
• in a medium skillet, heat the oil and fry the clams in pieces until golden brown. drain on a plate lined with paper towels.

Curried Veggie Dip

Ingredients

• Servings: 3
• 2 cups mayonnaise
• 1 small onion, grated
• 1 teaspoon curry powder
• 6 pimento-stuffed green olives
• 2 tablespoons capers
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon dry mustard
• 1/2 dill pickle, chopped
• 1 tablespoon paprika

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• blend the mayonnaise, onion, curry powder, olives, capers, salt, pepper, worcestershire sauce, mustard, pickle, and paprika in a blender until smooth and creamy.

Sweet And Sour Pot Roast

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 (4 pound) beef chuck roast
• 2 onions, sliced
• 1/4 cup honey
• 1/4 cup white sugar
• 2 lemons, juiced
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 35 mins


• heat oil in a pot over medium-high heat. cook and stir roast and onions in hot oil until roast is browned and onions are soft, 5 to 10 minutes. stir honey, sugar, lemon juice, black pepper, cloves, and salt into pot.
• bring roast mixture to a simmer, reduce heat to medium-low, cover the pot with a lid, and simmer, turning roast every 45 minutes, until roast is tender, 3 to 3 1/2 hours. remove the cover and continue simmering until cooking liquid reduces, about 15 minutes more.