Recipes Feed

Wrap It Up

This Saturday we are having our friends over for the games.  I've been looking for new snack recipes that are more substantial.  Though I love chips and dip, they don't fill you up for very long.  This one looks really good and easy to me.  You could cut them up smaller for appetizer size.  Wish I had one now!

Buffalo Chicken Wraps

Buffalo-Chicken-Wraps-54040 

Prep Time:
10 min
Total Time:
30 min
Makes:
4 servings
 
8 frozen breaded chicken breast strips (3/4 lb.)
1/4 cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 Tbsp. hot pepper sauce
2 cups  shredded lettuce
4 spinach flour tortillas (8 inch)
1   large tomato, chopped
1 cup KRAFT 2% Milk Shredded Cheddar Cheese

BAKE chicken as directed on package. Meanwhile, mix mayo and hot pepper sauce until blended.

PLACE lettuce down centers of tortillas; top with chicken, tomatoes and cheese.

DRIZZLE with mayo mixture; roll up.


(photo and recipe from kraftfoods.com)


Homemade Pudding Pops

I used to LOVE Jello Pudding Pops!  I have not been able to find them in the grocery store for years.  Imagine my delight when I found this recipe for them.  BONUS-your children will love helping you make these!  What a great after-school treat.

051109_KF_Kids_Pudding_240x160 

  • 1 pkg. (3.9 oz.) Jell-O Chocolate Instant Pudding
  • 2 cups cold milk
  • 6 Oreo Cookies
  • 1⁄2 cup thawed Cool Whip Whipped Topping 
1. BEAT pudding mix and milk in large bowl with whisk 2 min.
2. PLACE cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies.
3. ADD cookies and Cool Whip to pudding; stir just until blended.
4. SPOON into 9 small paper or plastic cups.
5. INSERT wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.
PREP: 10 min. plus freezing
MAKES: 9 servings
 
 
(photo and recipe from kraftfoods.com)

Are You Ready?

For some football?  I know we are at our house!  My husband has been gearing up for a month.  It's only two weeks away.  Here is a cute little deviled egg recipe perfect for your tailgates or home viewing parties.

Deviled-eggs-sl-686288-l 

Makes 10 to 12 servings

Ingredients

  • 1  dozen hard-cooked eggs, peeled
  • 1/2  cup  mayonnaise
  • 3  tablespoons  mango chutney
  • 1/8  teaspoon  ground red pepper
  • Kosher salt to taste
  • Garnish: sliced fresh chives

Prep

Cut eggs in half lengthwise; carefully remove yolks. Mash yolks; stir in mayonnaise, chutney, and red pepper until blended. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with desired amount of salt. Garnish, if desired. Chill until ready to serve.


(photo and recipe from myrecipes.com)


Lollipop, Lollipop

Don't you agree that lollipops are the new cupcakes?  I will always love cupcakes and their many flavors and decorations but lollipops are a lot of fun too.  Turns out, they aren't difficult to make yourself!  You can make a whole batch of your favorite flavor.  Mine is lime!

PA1204_Cherry_Lollipops_lg

Ingredients

  • 3/4 cup white sugar
  • 1/2 stick butter
  • 1/2 cup light corn syrup
  • 1 (3-ounce) box cherry gelatin dessert
  • Nonstick vegetable cooking spray

Directions

20 lollipop sticks

Metal tablespoon measure

Candy thermometer

Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.

Cook's Note: When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother.

In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.

Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 degrees F. Remove from heat. Stir in gelatin until smooth. Cook's Note: This sugar syrup is very hot and can cause a painful burn!

Using a metal tablespoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Cool completely. Wrap each sucker in plastic wrap and store in an air tight container.

(photo from foodtv.com)


Cool and Spicy Salad

There's nothing better to have on a hot summer evening than a cool salad.  This salad looks delicious with its spicy seasonings and its cool sour cream dressing.  YUM.

Chipotle Chicken Taco Salad

Taco-salad-ck-1215905-x 

Yield

4 servings (serving size: 2 1/2 cups)

Ingredients

  • Dressing:
  • 1/3  cup  chopped fresh cilantro
  • 2/3  cup  light sour cream
  • 1  tablespoon  minced chipotle chile, canned in adobo sauce
  • 1  teaspoon  ground cumin
  • 1  teaspoon  chili powder
  • 4  teaspoons  fresh lime juice
  • 1/4  teaspoon  salt

  • Salad:
  • 4  cups  shredded romaine lettuce
  • 2  cups  chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1  cup  cherry tomatoes, halved
  • 1/2  cup  diced peeled avocado
  • 1/3  cup  thinly vertically sliced red onion
  • 1  (15-ounce) can black beans, rinsed and drained
  • 1  (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

(photo and recipe from myrecipes.com)


Cool Treat

Here's a cute and fun popsicle idea for you and the kids to try this summer.  These would be great for a birthday party, shower or backyard bbq.

Confetti Pops

Confetti-pops-de 

Ingredients:

8 piece(s) (1 1/2-inch) soft-centered candy bars, (like Milky Way or Snickers)
1 pint(s) vanilla custard-style ice cream, slightly softened
3/4 cup(s) assorted-color candy confetti or sprinkles

DIRECTIONS

  1. Insert a wooden Popsicle stick into one end of each candy bar and set aside. Place 1 tablespoon of ice cream in the bottom of a 3-ounce paper cup. Place candy in center of the cup, surround with 3 tablespoons ice cream, and smooth over the top.
  2. Transfer cup to a baking sheet, repeat with remaining cups, and freeze until solid. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll in the decorations to cover completely. Store in freezer for up to 3 days

(photo from countryliving.com)


The Well-Rounded Tomato

We have our very first vegetable garden this year!  I'm so excited to eat fresh vegetables grown in our own backyard.  We already have squash coming out of our ears and the tomatoes are right behind them.  I feel like Forest Gump when he and Bubba were talking about all of the different ways to cook shrimp, but for us its squash and tomatoes.  Squash casserole, fried squash, boiled squash, sauteed squash....... 

So I've been looking for new squash and tomato recipes.  Here are a few unique tomato recipes I've found.  I'll be sharing some squash ones soon.

Hot Tomato Grits

I cannot wait to try this one.  It sounds delicious.  I've had tomato gravy but never tomato grits.

Hot-tomato-grits-l 

Tomato Watermelon Sorbet

This one is so unexpected.  Probably really good though.

Tomato-watermelon-sorbet-l 

Fresh Peach Basil Vinaigrette

This one is different too.  Sounds tasty.  Perfect for summer.

Peach-vinaigrette-l 

What do you think of these recipes?  I'd love to hear of your unique tomato recipes.


(photos and recipes from southernliving.com and myrecipes.com)


Mystery Pops

Things are not always as they seem.  These "Watermelon Pops" are so cute and perfect for outdoor entertaining.  Oh wait...

Strawberry-Orange Pops

Orange-pops-sl-470997-x 

Makes 12 pops

  • 2  cups  orange juice
  • 1/2  cup  low-fat vanilla yogurt
  • 1  cup  frozen whole strawberries, thawed

Stir together orange juice and yogurt.

Process berries in a blender or food processor until smooth, stopping to scrape down sides. Stir into juice mixture.

Hollow out lime halves, leaving rinds intact. Spoon pop mixture into lime rinds. Sprinkle with semisweet chocolate mini morsels, and freeze 8 hours. Cut frozen lime halves in half with a bread knife to make wedges.

How cool is that?!?!  I bet kids would love these.  They are perfect for a backyard bbq and definitely a conversation starter.


Don't forget to enter our Fancy Flours giveaway!  Today is the last day!


(photo and recipe from myrecipes.com)


Vibrant Veggie Salad

This colorful salad caught my eye when I was searching for a new side to serve with our BBQ this weekend.  I think we have a winner!  Yum.

Corn, Tomato & Avocado Salad

FNM060109Challenge006_s4x3_lg 

Makes 8 servings

For the dressing:

  • 1 1/2 cups packed fresh cilantro
  • 1/2 cup good-quality extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • Kosher salt and freshly ground pepper

For the salad:

  • 4 ears corn, kernels removed (about 3 cups)
  • 1 1/2 pounds grape tomatoes, halved (about 3 cups)
  • 1 pound fresh mozzarella, diced
  • 2 medium avocados, diced

Directions

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

(photo and recipe from foodnetwork.com)


TGIF

Well I'm busy putting the finishing touches on the Green Apple Wedding Shower for tomorrow so I leave you with this very refreshing cocktail to enjoy this weekend. 

Spiked Lemonade

Lemonade-cl-1086988-l 

Makes 3 1/4 cups

Ingredients

  • 2  cups  lemon-flavored sparkling water or club soda, chilled
  • 1/2  cup  citrus-flavored vodka, chilled
  • 1/2  cup  fresh lemon juice
  • 1/4  cup  sugar
  • 1/4  cup  orange liqueur
  • Crushed ice
  • Garnish: lemon slices

Combine first 5 ingredients in a large pitcher. Serve over crushed ice. Garnish each serving with a lemon slice, if desired.

Be sure to check back next week for pics from the shower!  Have a great weekend!


(photo and recipe from myrecipes.com)