Neimen Marcus Dip
5 – 6 green onions
8 oz. cheddar cheese, shredded
1 1/2 cups mayonnaise
1 jar Hormel Real Bacon Bits
1 pkg. slivered almonds
Chop the green onions. Shred the cheddar cheese. Mix the onions, cheese, mayo, bacon bits, and slivered almonds together.
Chill for a couple hours. Serve with Ritz crackers or corn chips.
Intern Katie’s Garlic Cheesy Bread
2 cans of refrigerated french bread
1 full stick of butter (4oz)
1-2 tbsp of minced garlic or garlic powder
8 oz. sharp white cheddar cheese
other seasonings / herbs you like
Preheat oven to 350 degrees. Cover the cookie tray with aluminum and a little cooking spray. Take dough out and cut each one in half. Twist the two halves together so you have two twisted loaves. Bake for about 20 minutes or until golden.
While the bread is cooking take the butter and the minced garlic / garlic powder and any other seasonings you prefer and melt them with the butter in the microwave.
Take the bread out and let cool for about 15 minutes. Turn the heat down on the oven to about 300 degrees. Once the bread has cooled off, with a bread knife slice the bread every inch or inch and half so you can place the cheese in between. Put however much cheese you like I thought one slice was perfect. Put a slice in between every slice. You don’t need to make the slice all the way through the bread so that it is not intact anymore, about 3/4 of the way down. Once the cheese is in there. Take your melted butter with minced garlic or garlic powder and pour over bread. I used a spoon to get the butter and garlic in the slits of the bread with the cheese.
Once you have all the ingredients you want on the bread, put it back in the oven until the cheese is melted. It usually takes another 10-15 mins for the cheese to completely melt between the pieces of bread.
Serve warm and brace yourself for compliments!
Slow Cooker Green Bean Casserole
2 (16-oz.) packages frozen French-cut green beans, thawed
1 (10-oz.) container refrigerated Alfredo sauce
1 (8-oz.) can diced water chestnuts, drained
1 (6-oz.) jar sliced mushrooms, drained
1 cup (4 oz.) shredded Parmesan cheese
1/2 teaspoon freshly ground pepper
1 (6-oz.) can French fried onions, divided
1/2 cup chopped pecans
Stir together first 6 ingredients and half of French fried onions; spoon mixture into a lightly greased 4-qt. slow cooker. Cover and cook on LOW 4 1/2 hours or until bubbly. Heat pecans and remaining half of French fried onions in a small nonstick skillet over medium-low heat, stirring often, 1 to 2 minutes or until toasted and fragrant; sprinkle over casserole just before serving.
This recipe is from Southern Living.
Basic Mashed Potatoes
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Garden Green Beans
1 pound fresh green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, sliced
1 pinch salt
1 pinch ground black pepper
2 tablespoons white wine vinegar
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes. Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and garnish with parsley before serving.
2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) package cream cheese
1 teaspoon seasoning salt
1 cup dried bread crumbs, seasoned
Thaw spinach and squeeze out water. Soften cream cheese. In a mixing bowl, combine spinach, cream cheese and seasoning salt. Mix well and spoon into 2 quart casserole dish. Sprinkle with bread crumbs and bake at 350 degrees F (175 degree C) for 20 minutes.
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Herb Roasted Turkey
1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
5 cups turkey stock with pan drippings
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 cup milk
1/3 cup all-purpose flour
Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer. Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.
8 oz uncooked tube or spiral pasta
1 lb ground beef
6 strips of cooked bacon, diced
1 can condensed tomato soup
1 cup (4 ounces) cheddar cheese, shredded
Barbecue sauce, to taste
Cook pasta according to package directions. Meanwhile, in a skillet cook beef over medium heat until no longer pink; drain and set aside. Drain pasta; add to skillet. Add bacon, soup, and beef; heat through. Mix in desired amount of barbecue sauce.
Sprinkle with cheese; cover and cook until the cheese is melted. 4-6 servings
Whip up this quick Mexican chicken dish with salsa and four ingredients. Serve over rice to take advantage of the tasty southwestern sauce.
Makes 6 servings
2 cups salsa
1 cup nonfat sour cream
1 (1-ounce) package low-sodium taco seasoning
1 1/2 pounds boneless, skinless chicken breast tenders
1/2 cup reduced-fat sharp Cheddar cheese
Cilantro or green onion, chopped, optional
Preheat oven 350°F. Coat oblong glass baking dish with nonstick cooking spray. In bowl, mix together salsa, sour cream, and taco seasoning. Place chicken into prepared dish. Pour sauce over chicken and bake 45 minutes or until chicken is tender. Sprinkle with cheese and cilantro or green onion, if desired.
Nutritional information per serving:
Calories 238 Calories from Fat 19% Fat 5g Saturated Fat 2g Cholesterol 85mg Sodium 776mg Carbohydrates 15g Dietary Fiber 0g Total Sugars 5g Protein 29g
Dietary Exchanges: 1 other carbohydrate, 3 lean meat
Terrific Tip: Look for containers of fresh salsa in the produce section of the grocery but salsa in a jar works fine.
Nutrition Nugget: Did you know that 1/2 cup of salsa equals one serving of vegetables? All the more reason to dig in!
This recipe is from Holly Clegg’s new book Eating Well to Fight Arthritis.