RecipeTips.com

Meal Plan: April 1 - 7, 2012


Simple Roasted Turkey Recipe

Submitted by RecipeTips.com
Simple Roasted Turkey Recipe
Ingredients
  • 10 pounds whole turkey, completely thawed
  • 1/4 cup salt
  • 1/2 cup margarine, melted
  • 1 1/4 cups water
Directions
Preheat oven 500°. Wash turkey inside and out. Dry completely with paper towels and rub salt throughout inside cavity of turkey. Brush the outside of the turkey with melted margarine. Place turkey in a large roaster pan. Pour water around turkey and cover tightly, making sure no steam can escape. Bake in oven for 1 hour. After 1 hour, turn off oven and let turkey sit in oven and roast for 3 hours. Make sure not to open oven door during the 3 hours. Makes 12 or more servings.

Simple Mashed Potatoes Recipe

Submitted by RecipeTips.com
Simple Mashed Potatoes Recipe
Ingredients
  • 5 pounds potatoes
  • 1 teaspoon Salt
  • 1 cup half and half, warmed
  • 1/2 cup butter
Directions
  • Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
  • Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.
Note:Milk could be substituted for the half and half if desired.

Rich Turkey Gravy Recipe

Submitted by RecipeTips.com
Served over mashed potatoes, stuffing and turkey, this gravy will be perfect. Try putting some freezer corn in the mashed potatoes well and topping it off with this gravy.
Rich Turkey Gravy Recipe
PREP: 10 minutes
COOK: 10 minutes
READY IN: 20 minutes
Servings:
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Ingredients
  • 1/3 cup flour
  • 1/4 cup turkey pan drippings
  • 2 cups boiling water
  • 2 chicken-flavored bouillon cubes
Directions
In medium skillet over medium heat, stir flour into drippings. Cook and stir until dark brown.

Stir in water and bouillon; cook and stir until thickened and bouillon is dissolved.

Refrigerate any leftovers.


Original Green Bean Casserole Recipe

Submitted by RecipeTips.com
No need to mess with a good thing when the original green bean casserole is perfect without adding anything else to it. This is a must around our house with mashed potatoes.
Original Green Bean Casserole Recipe
PREP: 10 minutes
COOK: 30 minutes
READY IN: 40 minutes
Servings:
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Ingredients
  • 2 cans green beans, drained (15 oz can)
  • 1 can cream of mushroom soup (10 3/4 oz can)
  • 3/4 cup milk
  • 2 3/4 ounces french-fried onions, divided
  • 1/8 teaspoon pepper
Directions
Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well.

Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350° F for 25 minutes.

Top with remaining onions. Bake 5 minutes more.

NOTE: You may substitute 18 ounces frozen cut green beans, thawed and drained.


Raspberry Jello Recipe

Submitted by RecipeTips.com
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Ingredients
  • 1 box raspberry jello (small box)
  • 1 cup boiling water
  • 10 ounces frozen raspberries, thawed
  • 2 1/2 pints whipping cream
Directions
Drain raspberries, reserving juice.

Dissolve jello in boiling water. Stir in 1/2 cup reserved juice from raspberries. Set aside and allow to cool. Lightly beat whipping cream and stir into jello. Fold in drained raspberries.


Ambrosia Cake Recipe

Submitted by RecipeTips.com
An angel food cake with lots of fresh flavor. The pineapple, mandarin oranges, and toasted coconut give this cake recipe a tropical flair. Learn how to toast coconut to use for this recipe and others, such as our Hawaiian Dessert recipe.
Ambrosia Cake Recipe
PREP: 20 minutes
COOK: 40 minutes
READY IN: 1 hour
Container: Angel Food cake pan
Serving Size: slice
Servings:
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Ingredients
  • 1 cup pineapple juice
  • 2 eggs
  • 1/2 cup sugar
  • 2 tablespoons unsalted butter
  • pinch of salt
  • 1 angel food cake mix
  • 16 ounces vanilla frosting
  • 2 teaspoons orange juice
  • 1 tablespoon orange zest
  • 30 ounces mandarin oranges, drained
  • 20 ounces pineapple slices, drained and cut into quarters
  • 8 ounces cream cheese frosting
  • 2 cups sweetened shredded coconut - toasted
Directions
PINEAPPLE CURD:
  • Bring juice from canned pineapple to boil. Whisk together eggs and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes).
  • Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.
CAKE:
  • Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
  • Take vanilla frosting, orange juice and orange zest; stir to combine.
  • Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
  • Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
  • Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
  • Cut 4 pineapple rings into quarters and layer on top of cream cheese frosting. Add the second can of mandarin oranges on this layer with the pineapple.
  • Press toasted coconut into sides and on top of cake.

Marinated Beef on a Bun Recipe

Submitted by RecipeTips.com
Robust sandwiches that are warm and hearty.
Marinated Beef on a Bun Recipe
PREP: 15 minutes
COOK: 2 hours
READY IN: 6 or more hours
Serving Description: 1 sandwich
Servings:
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Ingredients
  • 1 1/2 cups ketchup
  • 1 medium onion - finely chopped
  • 3/4 cup brown sugar
  • 1/2 cup teriyaki marinade/sauce or soy sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup vegetable oil
  • 2 cloves garlic - minced
  • 1/4 teaspoon ginger
  • 2 dashes cayenne pepper
  • 3 pounds arm roast or beef eye of round roast
  • 12 sandwich buns, split - can be toasted
Directions
  • In a large bowl, combine the first 9 ingredients.
  • Pour half of the marinade in a resealable large plastic bag along with the roast.
  • Seal the bag and turn to coat, refrigerate overnight.
  • Cover and refrigerate the rest of the marinade.
  • Place the roast in a large roasting pan along with the extra marinade.
  • Cover and bake at 350° for 2 hours or until the meat is tender.
  • Let stand for 15 minutes before slicing.
  • Serve on buns.
  • Skim any fat from the pan juices and serve alongside of the sandwiches.

Rotini Pasta Salad Recipe

Submitted by RecipeTips.com
A great summer salad that can be served as a side dish or a stand-alone meal. The crab meat, broccoli, and tomatoes all contribute to the irresistible flavor of this salad recipe. This recipe calls for rotini pasta but other pasta shapes could be substituted.
Rotini Pasta Salad Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 3 hours
Ingredients
  • 8 ounces rotini noodles
  • 2 cups broccoli flouretts
  • 8 ounces chopped imitation crab meat
  • 1/2 cup green onions, chopped
  • 1 cup roma tomatoes, chopped
  • 1 1/2 cups mayonnaise
  • 1 cup Zesty Italian salad dressing
  • 2 tablespoons Parmesan cheese
  • Salt and pepper to taste
Directions
  • Bring three quarts of water to a boil. Add rotini noodles and boil until just tender. Remove noodles with a slotted strainer, place into a colander and rinse.
  • Place the broccoli into the noodle water and boil until the broccoli turns a bright green; drain.
  • Place noodles, broccoli, crab meat, onions, tomatoes, mayonnaise, salad dressing, and Parmesan cheese into a large bowl. Stir gently until completely combined.
  • Add salt and pepper to taste.
  • Cover and refrigerate for two hours for the flavors to combine.
  • May need to add more mayonnaise and salad dressing, if it looks too dry after being refrigerated.
Note: This recipe doubles easily and is a great one to take to barbecues.

Best Ever Baked Beans Recipe

Submitted by RecipeTips.com
Full of richness and slow cooked flavor, these baked beans are the perfect side to barbecued foods.
Best Ever Baked Beans Recipe
PREP: 20 minutes
COOK: 45 minutes
READY IN: 1 hour
Container: large casserole dish, saute pan, large mixing bowl
Servings:
Change Servings
Ingredients
  • 1 cup onion - chopped
  • 1/2 pound bacon - cut into bite sized pieces
  • 1/2 pound ground beef
  • 3/4 cup brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons brown mustard
  • 1/4 cup barbecue sauce - your favorite brand
  • 2 tablespoons molasses
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 14 ounces chili beans (1 can)
  • 14 ounces butter beans (1 can)
  • 14 ounces pork and beans (1 can)
  • 28 ounces baked beans (1 large can) - any flavor
  • 14 ounces cranberry sauce (1 can) - jellied or whole berry
Directions
  • Brown together the onion, bacon and hamburger.
  • In a large bowl, combine the rest of the ingredients.
  • Add in the cooked hamburger mixture.
  • Simmer on the stove on low heat for approximately 45 minutes or bake in a 350° F oven for 40 minutes or until bubbly.

Slow Cooker Ham and Sweet Potatoes Recipe

Submitted by RecipeTips.com
Enjoy this slow cooker recipe of ham and sweet potatoes that has a hint of sweet-tangy, citrusy flavor. This slow cooker ham recipe mixes convenience with great taste. Search our site for more easy slow cooker recipes.
Slow Cooker Ham and Sweet Potatoes Recipe
PREP: 10 minutes
COOK: 6 or more hours
READY IN: 6 or more hours
Container: slow cooker
Serving Description: 1/2 slice of ham with a spoonful of potatoes
Servings:
Change Servings
Ingredients
  • 4 medium sweet potatoes - peeled
  • 2 large ham slices approximately 1 inch thick
  • 3 seedless oranges - peeled and sliced into 1/4 inch circles
  • 3 tablespoons orange juice
  • 1/2 cup cranberries, fresh or frozen
  • 3 tablespoons honey
  • 1/2 cup brown sugar
  • 2 tablespoons corn starch
Directions
  • Place sweet potoates in the slow cooker.
  • Arrange ham, orange slices and cranberries on top.
  • Combine remaining ingredients and pour over ham and fruit.
  • Cover and cook on low for 7-8 hours.

Broccoli Bake 7 Recipe

Submitted by RecipeTips.com
Broccoli Bake 7 Recipe
Ingredients
  • 1 1/2 pounds fresh broccoli or 2 10 ounce pkgs frozen broccoli
  • 1 can condensed cream of mushroom soup
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup Bisquick baking mix
  • 1/4 cup firm margarine
Directions
Cook broccoli until stems are tender. Place in ungreased casserole dish. Beat soup and milk and pour over broccoli. Sprinkle with cheese. Mix Bisquick and margarine until crumbly. Sprinkle over cheese. Bake at 400 degrees until crumbs are light brown (about 20 minutes).

Smores Cookies Recipe

Submitted by RecipeTips.com
All the flavor of those campfire treats but none of the mess. Make them up and hand them out. No fussing over waiting for a marshmallow stick. They taste great, too.
Smores Cookies Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 1 hour
Container: 2 10x15 baking pans
Ingredients
  • 2 packages graham crackers
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 11 tablespoons butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3 Hershey candy bars
Directions
Preheat oven to 375 degrees. Line baking pans with parchment paper. Lay graham crackers side by side on pans as close as possible.

In a medium bowl, sift together flour, baking soda, salt and cinnamon.

In a large bowl, cream butter with sugars until light and fluffy. Add eggs, one at a time, and vanilla; mix until combined.

Add flour mixture to the butter mixture and combine.

Fold in the chocolate chips and marshmallows.

Place 1 1/2 tablespoons of dough on each graham cracker square, pressing lightly. Bake for 5 minutes.

Remove from oven and press a chocolate rectangle on top of each. Bake for 5-7 more minutes or until dough is golden brown at edges.

Remove to wire rack to cool. Cool completely before cutting with a sharp knife.


Wild Rice Chicken Salad Recipe

Submitted by RecipeTips.com
This delectable salad is the perfect dish for using leftover wild rice and chicken. With a variety of flavors and textures, this light and healthy salad is sure to become one of the most popular chicken salad recipes.
Wild Rice Chicken Salad Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: large bowl, small bowl
Serving Size: 1 cup
Servings:
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Ingredients
  • 2 1/2 cups wild rice - cooked, about 1 cup uncooked
  • 2 cups celery - chopped
  • can pineapple tidbits, drained
  • 1/2 cup craisins
  • 1 cup smoked almonds
  • 2 1/2 cups grilled chicken - or left-over cooked chicken, cut up in bite size pieces
  • 3/4 cup mayonnaise - light or non-fat
  • 1/2 cup sweet mango chutney or Major Grey's Chutney
  • 1/2 teaspoon salt
  • lettuce leaves for garnish
Directions
  • In large bowl, toss wild rice, celery, pineapple, craisins, almonds, and chicken.
  • In small bowl, combine mayo, chutney, and salt.
  • Toss mayo mixture with rice mixture. You may not need to use all of it.
  • Cover and refrigerate several hours or overnight.

Basic French Bread Recipe

Submitted by RecipeTips.com
Bread-making may seem difficult, but the process is really quite simple and the actual working time is minimal, especially when using a food processor. Although the aroma of baking bread is a reward in itself, the satisfaction of serving up the finished product is the real payoff.
Basic French Bread Recipe
PREP: 3 hours
COOK: 30 minutes
Container: French bread pan (baguette pan) or baking sheet
Serving Size: 2 slices
Servings:
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Ingredients
  • 3 cups flour, plus a little extra in case you need it
  • 1 package dry yeast
  • 1/2 teaspoon sugar or honey
  • 1 1/2 teaspoons salt
  • 1 1/4 cups water
Directions
  • Dissolve sugar in warm water; sprinkle dry yeast over water and leave until the yeast gets frothy - 5 to 10 minutes.
  • Meanwhile, put flour and salt in food processer and pulse briefly to mix.  Pour in the frothy yeast water and process 30- 40 seconds. The dough should form a rough ball.
  • Put the dough into a fairly large bowl (to allow for its volume when raised) and let rise, covered, in a warm draft-free place, until it has almost doubled in volume, about an hour. (Tip: to create a warm, draft-free place, microwave a glass of water for 2 minutes then put the dough in the microwave to rise along side the heated water.)
  • Sprinkle a little flour on a work surface. Scrape out the dough onto the floured surface and divide in half.  Press and knead each piece for a minute to get out any air bubbles, then roll into cigar-shaped loaves to fit the baking pan(s). Put loaves into lightly oiled pan(s). Make several diagonal slashes in the top and cover with a damp cloth. Let rise until almost doubled, about an hour.
  • When the dough seems almost risen, preheat oven to 425. Bake for 25 -35 minutes. The bread is done when the bottom of the of the loaf  sounds hollow when tapped.  Remove from pan to cool.

Vanilla Cola Recipe

Submitted by RecipeTips.com
Simple, tasty idea to give added flavor to your favorite cola.
Vanilla Cola Recipe
PREP: 1 minute
COOK: 0 minutes
Container: Tall Glass
Servings:
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Ingredients
  • 1/4 teaspoon vanilla extract
  • 12 ounces cola
  • garnish: lemon wedge
Directions
  • Fill tall glass with ice. Add vanilla extract.
  • Top with cola and garnish with lemon wedge.

Easy Taco Meatloaf Recipe

Submitted by RecipeTips.com
Jazz up your regular meatloaf with a little taco seasonings. Cheese and taco shells are added in to put this Mexican inspired meatloaf over the edge.
Easy Taco Meatloaf Recipe
PREP: 10 minutes
COOK: 45 minutes
READY IN: 55 minutes
Servings:
Change Servings
Ingredients
  • 1 pound ground beef
  • 1 packet taco seasoning mix
  • 4 ounces taco sauce
  • 1 egg
  • 8 taco shells, crushed
  • 1 cup shredded cheddar cheese
Directions
Combine ground beef, taco seasoning, taco sauce and egg in a bowl and mix well.

Crush taco shells and mix with meat mixture. Add in cheese.

Shape into a loaf. Place in shallow baking pan. Bake at 300° for 45-50 minutes or until cooked through.


Mexican Corn Recipe

Submitted by RecipeTips.com
Add a little Mexican flare to your meal with this super easy sidedish.
Mexican Corn Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Container: large skillet
Serving Description: 1 serving spoonful
Servings:
Change Servings
Ingredients
  • 3 tablespoons butter
  • 10 ounces frozen corn - thawed
  • 1 red bell pepper - chopped
  • 3 green onions - chopped
  • 1 jalapeño - seeded and diced
  • 1/2 cup salsa - favorite variety
  • salt and pepper to taste
Directions
  • Cut up the peppers and onions. Dice the jalapeno. Set these ingredients aside.
  • In a large skillet, melt the butter over medium-high heat.
  • Add in the corn, bell pepper and onions.
  • Turn down the heat to medium and cook the vegetables for approximately 10 minutes, stir frequently. The vegetables should be cook until just tender.
  • Add the salsa and jalapeno. Stir and continue to cook until all ingredients are hot.
  • Serve immediately while still warm.

Spanish Rice Recipe

Submitted by RecipeTips.com
A rice side dish that goes perfectly beside any Mexican entree. This rice isn't too spicy or doesn't have too much tomato but is full of flavor. You won't have any rice leftover when you make this.
Spanish Rice Recipe
COOK: 30 minutes
Ingredients
  • 3 cups water
  • 2 cups (uncooked) long grain white rice
  • 1 tablespoon chicken base (or 3 chicken bullion cubes)
  • 1 cup bell pepper, diced (red, yellow, green, or any combo you like)
  • 1/2 onion, diced small
  • 1 medium tomato, diced small
  • 1/4 cup fresh cilantro, finely diced
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons butter
  • 1 teaspoon kosher salt (to taste)
  • 2 tablespoons lime juice (to taste)
Directions
  • Preheat oven to 425 degrees F.
  • In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
  • Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
  • Remove the pan from the oven but leave it covered and sitting for 5 minutes.
  • In a small bowl, combine the salt and lime juice.
  • Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
  • Serve and enjoy.

Corn Bread Muffins with Chilies Recipe

Submitted by RecipeTips.com
A dense corn muffin that has a little something extra with the green chilies. Cream style corn add a little more texture where the sour cream keeps everything moist and delicious.
Corn Bread Muffins with Chilies Recipe
PREP: 15 minutes
COOK: 30 minutes
READY IN: 45 minutes
Servings:
Change Servings
Ingredients
  • 1 cup corn meal
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup oil
  • 1 can green chilies, drained (small can)
  • 1 can cream style corn (small can)
  • 1/2 cup shredded cheese
Directions
Mix all ingredients.

Pour into greased muffin cups and bake 30 minutes at 350°.


Cheesy Vegetable Spaghetti Pie Recipe

Submitted by RecipeTips.com
This recipe is a great way to utilize leftovers in your refrigerator. If using leftover cooked spaghetti, use about 3 1/2 cups. Use other veggies you might have, including broccoli florets or cooked cubed potatoes.
Cheesy Vegetable Spaghetti Pie Recipe
PREP: 10 minutes
COOK: 30 minutes
Serving Description: Makes 8 servings.
Servings:
Change Servings
Ingredients
  • 8 ounces spaghetti
  • 1 tablespoon olive oil
  • 2 cups sliced fresh mushrooms
  • 1/2 cup thinly sliced green bell pepper
  • 1/2 cup thinly sliced onion wedges
  • 1 1/2 cups thinly sliced zucchini
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons McCormick® Rosemary Leaves
  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Oregano Leaves
  • 1 teaspoon McCormick® Thyme Leaves
  • 1/2 teaspoon salt
  • 8 eggs
  • 1 package (8 ounces) shredded mozzarella cheese (2 cups), divided
Directions
1. Preheat oven to 350°F. Cook spaghetti as directed on package. Drain well.

2. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add mushrooms, bell pepper and onion; cook and stir 5 minutes or until tender. Add zucchini, tomatoes, rosemary, garlic powder, oregano, thyme and salt; cook and stir 10 minutes until most of the liquid has evaporated.

3. Beat eggs in large bowl. Add spaghetti and 1 cup of the cheese; mix well. Stir into vegetables in skillet. Cook on medium-low heat 5 minutes or until bottom is set. Sprinkle with remaining 1 cup cheese.

4. Bake 8 to 10 minutes or until center is just set and cheese is melted. Cut into 8 wedges to serve.

Quick Italian Breadsticks Recipe

Submitted by RecipeTips.com
Everyone will enjoy these freshly seasoned, buttery, hot-out-of-the oven breadsticks with Italian classics like Chicken Parma or Lasagna Formaggio.
Quick Italian Breadsticks Recipe
PREP: 5 minutes
COOK: 10 minutes
Serving Description: Makes 6 (2 breadstick) servings.
Servings:
Change Servings
Ingredients
  • 1 package (11 ounces) refrigerated breadsticks
  • 2 tablespoons butter, melted
  • McCormick® Italian Herb Seasoning Grinder
Directions

1. Place breadsticks on baking sheet as directed on package.

2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.

3. Bake as directed on package.


Simple Caesar Salad Recipe

Submitted by RecipeTips.com
Don't be afraid of the anchovies. They add the nuttiness and saltiness for the perfect Caesar salad dressing.
Simple Caesar Salad Recipe
Servings:
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Ingredients
  • 1 head Romaine lettuce (large head)
  • 1 can anchovies, minced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 lemon
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon black pepper
  • 1/2 cup Parmesan Cheese
  • 1 cup croutons
Directions
Cut romaine into bite-sized pieces.

Drain anchovies, reserving oil from the can. Mince and combine anchovies and garlic in a large bowl, mash with the back of the wooden spoon, stir in Worcestershire sauce and the juice of one lemon. Add olive oil to reserved anchovy oil to make 1/3 cup combined oil; whisk into anchovy-garlic-lemon mixture. Toss with Romaine lettuce.

Toast croutons just before tossing with salad and just before serving. Serve with freshly shaved Parmesan cheese and plenty of ground black pepper.


Grilled Stuffed Flank Steak Recipe

Submitted by RecipeTips.com
Perfect for the grill, this steak is packed with flavor.
Grilled Stuffed Flank Steak Recipe
PREP: 15 minutes
COOK: 40 minutes
READY IN: 1 hour
Container: grill, mixing bowl, kitchen twine
Serving Description: 1 inch slice
Servings:
Change Servings
Ingredients
  • 2 pounds flank steak
  • 1/2 cup roasted red pepper - chopped
  • 3 ounces cream cheese - softened
  • 5 ounces fresh spinach - stems removed and chopped
  • 1/2 cup feta cheese - crumbled
  • 1/2 cup Italian marinated artichoke hearts - diced
  • 1/2 cup roma tomatoes - diced
  • 1/2 cup 4-blend cheese - shredded
  • salt and pepper to taste
  • 4 tablespoons olive oil
Directions
  • Lay steak out flat. Salt and pepper to taste.
  • In a mixing bowl, combine the roasted red pepper and cream cheese. Mix until smooth.
  • Spread cream cheese mixture over the steak.
  • Sprinkle on the spinach and feta.
  • Then add the diced artichokes and tomatoes.
  • Finally, sprinkle all with the shredded cheese.
  • Roll the steak up from the long edge, like a jellyroll, and secure with kitchen twine.
  • Heat grill to medium heat.
  • Grill steak on all sides until browned, approximately 12 minutes total.
  • Reduce heat to low and brush steak with olive oil.
  • Rotate and brush the steak every 10 minutes for 20-30 minutes or until the internal temperature reaches 145°.
  • Remove from heat and allow to rest for 5 minutes.
  • Place on a serving platter and remove the kitchen twine.
  • Cut into 1 inch slices and serve warm.

Roasted Potatoes Sweet Potatoes Recipe

Submitted by RecipeTips.com
A colorful side dish for dinner. The potatoes and sweet potatoes are seasoned with a sweet and spicy mixture that you're sure to love.
Roasted Potatoes amp Sweet Potatoes Recipe
PREP: 10 minutes
COOK: 35 minutes
READY IN: 45 minutes
Servings:
Change Servings
Ingredients
  • 3 sweet potatoes, cut into wedges or coins
  • 3 potatoes, cut into wedges or coins
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic, minced
Directions
Preheat oven to 450°.

Combine all ingredients except sweet potatoes and potatoes in a large zipper bag.

Add potatoes and sweet potatoes to bag and shake to coat.

Bake on baking sheet for 35 minutes or until tender.


Sautéed Asparagus Recipe

Submitted by RecipeTips.com
Quick, easy, and tasty.
Saut#233ed Asparagus Recipe
Container: heavy skillet
Serving Size: pound
Servings:
Change Servings
Ingredients
  • 1 pound fresh asparagus
  • 1 tablespoon butter, olive oil, or mixture
  • 1 teaspoon soy sauce
Directions
  • Wash asparagus and snap off the tough ends (save ends for soup, if you wish). Cut stalks on the diagonal, into pieces about 2" long. Mix soy sauce with  4 tablespoons water.
  • Heat butter or oil in a heavy skillet and add asparagus. Cook, stirring to coat pieces, for a minute. Add soy sauce-water mix and cook (covered, if the asparagus is quite thick; uncovered, if  thin), until asparagus is crunchy-tender. Test for doneness every minute. (Taste a piece, or test with a sharp knife, to determine doneness.) The liquid should have mostly cooked away, leaving a slight glaze on the asparagus. Serve immediately.

Easy Cabbage Salad Recipe

Submitted by RecipeTips.com
This crunchy sweet-and-sour salad, a favorite with kids, lends itself to endless variations. For instance, try adding celery, chopped apples or raisins.
Easy Cabbage Salad Recipe
PREP: 15 minutes
Ingredients
  • 1 pound cabbage
  • 2 carrots
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1/2 cup sunflower seeds or almonds (optional)
  • 1 pinch salt
Directions
  • Coarsely chop or grate about half a medium sized head of green cabbage. Coarsely chop or grate 2 carrots. Mix cabbage and carrots together.
  • In a small bowl, mix together 2 tablespoons honey, 2 tablespoons balsamic vinegar and a pinch of salt. Pour the dressing over the vegetables, mix well and, if you wish, sprinkle with 1/2 cup roasted salted sunflower seeds or toasted almonds, chopped or slivered.

Lemon Cheesecake Recipe

Submitted by RecipeTips.com
Do you love lemon flavor? You will get plenty of it in this light and creamy cheesecake recipe that is bursting with lemon and featuring a graham cracker crust that is scrumptious.
Lemon Cheesecake Recipe
PREP: 25 minutes
COOK: 1 hour
READY IN: 3 hours
Container: 9
Servings:
Change Servings
Ingredients
  • 1 cup graham cracker crumbs (1 whole sleeve) - crushed
  • 4 tablespoons unsalted butter - softened
  • 2 lemons - zested, juiced
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  • 16 ounces cream cheese - regular
  • 15 ounces ricotta cheese - regular or low-fat
  • 4 eggs - large size
  • 2 cups half-n-half
  • 2 teaspoons vanilla
  • 1 lemon - for zesting
Directions
  • Preheat oven to 375°.
  • Wrap outside of springform pan with foil so batter won't leak out.
  • In small bowl, mix graham cracker crumbs with butter.
  • Press mixture firmly into bottom of springform pan.
  • Bake crust for 10 minutes.
  • Cool on wire rack for at least 20 minutes.
  • Reset oven to 325°.
  • In small bowl, zest the 2 lemons. Cut both in half and juice into bowl with zest.
  • In another small bowl, combine sugar and cornstarch.
  • In large mixer bowl, beat cream cheese with ricotta until smooth, about 3 minutes, on medium speed.
  • Add in sugar mixture.
  • Reduce speed to low, add eggs, half-n-half, vanilla, and lemon zest and juice. Blend, scraping down sides of bowl occasionally. It will be a thin mixture.
  • Pour batter over cooled crust.
  • Place in 325° oven for 1 hour, making sure center is set. (It will not brown on top).
  • Shut off oven and keep cheesecake in oven for 1 hour.
  • Remove from oven and cool on wire rack in pan for 2 hours.
  • Cover and chill for 1 hour. Can be chilled overnight.
  • When ready to serve, remove foil and side of pan. Place on serving platter. Garnish with thin lemon slices.

Grocery List

Ingredient Recipe
10 pounds whole turkey, completely thawed Simple Roasted Turkey
1/4 cup salt Simple Roasted Turkey
1/2 cup margarine, melted Simple Roasted Turkey
1 1/4 cups water Simple Roasted Turkey
5 pounds potatoes Simple Mashed Potatoes
1 teaspoon Salt Simple Mashed Potatoes
1 cup half and half, warmed Simple Mashed Potatoes
1/2 cup butter Simple Mashed Potatoes
1/3 cup flour Rich Turkey Gravy
1/4 cup turkey pan drippings Rich Turkey Gravy
2 cups boiling water Rich Turkey Gravy
2 chicken-flavored bouillon cubes Rich Turkey Gravy
2 cans green beans, drained (15 oz can) Original Green Bean Casserole
1 can cream of mushroom soup (10 3/4 oz can) Original Green Bean Casserole
3/4 cup milk Original Green Bean Casserole
2 3/4 ounces french-fried onions, divided Original Green Bean Casserole
1/8 teaspoon pepper Original Green Bean Casserole
1 box raspberry jello (small box) Raspberry Jello
1 cup boiling water Raspberry Jello
10 ounces frozen raspberries, thawed Raspberry Jello
2 1/2 pints whipping cream Raspberry Jello
1 cup pineapple juice Ambrosia Cake
2 eggs Ambrosia Cake
1/2 cup sugar Ambrosia Cake
2 tablespoons unsalted butter Ambrosia Cake
1 angel food cake mix Ambrosia Cake
16 ounces vanilla frosting Ambrosia Cake
2 teaspoons orange juice Ambrosia Cake
1 tablespoon orange zest Ambrosia Cake
30 ounces mandarin oranges, drained Ambrosia Cake
20 ounces pineapple slices, drained and cut into quarters Ambrosia Cake
8 ounces cream cheese frosting Ambrosia Cake
2 cups sweetened shredded coconut - toasted Ambrosia Cake
1 1/2 cups ketchup Marinated Beef on a Bun
1 medium onion - finely chopped Marinated Beef on a Bun
3/4 cup brown sugar Marinated Beef on a Bun
1/2 cup teriyaki marinade/sauce or soy sauce Marinated Beef on a Bun
1/4 cup white wine vinegar Marinated Beef on a Bun
1/4 cup vegetable oil Marinated Beef on a Bun
2 cloves garlic - minced Marinated Beef on a Bun
1/4 teaspoon ginger Marinated Beef on a Bun
2 dashes cayenne pepper Marinated Beef on a Bun
3 pounds arm roast or beef eye of round roast Marinated Beef on a Bun
12 sandwich buns, split - can be toasted Marinated Beef on a Bun
8 ounces rotini noodles Rotini Pasta Salad
2 cups broccoli flouretts Rotini Pasta Salad
8 ounces chopped imitation crab meat Rotini Pasta Salad
1/2 cup green onions, chopped Rotini Pasta Salad
1 cup roma tomatoes, chopped Rotini Pasta Salad
1 1/2 cups mayonnaise Rotini Pasta Salad
1 cup Zesty Italian salad dressing Rotini Pasta Salad
2 tablespoons Parmesan cheese Rotini Pasta Salad
1 cup onion - chopped Best Ever Baked Beans
1/2 pound bacon - cut into bite sized pieces Best Ever Baked Beans
1/2 pound ground beef Best Ever Baked Beans
3/4 cup brown sugar Best Ever Baked Beans
1/4 cup ketchup Best Ever Baked Beans
2 tablespoons brown mustard Best Ever Baked Beans
1/4 cup barbecue sauce - your favorite brand Best Ever Baked Beans
2 tablespoons molasses Best Ever Baked Beans
1/2 teaspoon salt Best Ever Baked Beans
1/2 teaspoon pepper Best Ever Baked Beans
1/2 teaspoon chili powder Best Ever Baked Beans
14 ounces chili beans (1 can) Best Ever Baked Beans
14 ounces butter beans (1 can) Best Ever Baked Beans
14 ounces pork and beans (1 can) Best Ever Baked Beans
28 ounces baked beans (1 large can) - any flavor Best Ever Baked Beans
14 ounces cranberry sauce (1 can) - jellied or whole berry Best Ever Baked Beans
4 medium sweet potatoes - peeled Slow Cooker Ham and Sweet Potatoes
2 large ham slices approximately 1 inch thick Slow Cooker Ham and Sweet Potatoes
3 seedless oranges - peeled and sliced into 1/4 inch circles Slow Cooker Ham and Sweet Potatoes
3 tablespoons orange juice Slow Cooker Ham and Sweet Potatoes
1/2 cup cranberries, fresh or frozen Slow Cooker Ham and Sweet Potatoes
3 tablespoons honey Slow Cooker Ham and Sweet Potatoes
1/2 cup brown sugar Slow Cooker Ham and Sweet Potatoes
2 tablespoons corn starch Slow Cooker Ham and Sweet Potatoes
1 1/2 pounds fresh broccoli or 2 10 ounce pkgs frozen broccoli Broccoli Bake 7
1 can condensed cream of mushroom soup Broccoli Bake 7
1/4 cup milk Broccoli Bake 7
1 cup shredded cheddar cheese Broccoli Bake 7
1 cup Bisquick baking mix Broccoli Bake 7
1/4 cup firm margarine Broccoli Bake 7
2 packages graham crackers S'mores Cookies
2 1/2 cups flour S'mores Cookies
1 teaspoon baking soda S'mores Cookies
1/2 teaspoon salt S'mores Cookies
1 teaspoon cinnamon S'mores Cookies
11 tablespoons butter, softened S'mores Cookies
1 cup brown sugar, packed S'mores Cookies
1/2 cup sugar S'mores Cookies
2 eggs S'mores Cookies
1 teaspoon vanilla S'mores Cookies
1/2 cup semi-sweet chocolate chips S'mores Cookies
1 cup mini marshmallows S'mores Cookies
3 Hershey candy bars S'mores Cookies
2 1/2 cups wild rice - cooked, about 1 cup uncooked Wild Rice Chicken Salad
2 cups celery - chopped Wild Rice Chicken Salad
can pineapple tidbits, drained Wild Rice Chicken Salad
1/2 cup craisins Wild Rice Chicken Salad
1 cup smoked almonds Wild Rice Chicken Salad
2 1/2 cups grilled chicken - or left-over cooked chicken, cut up in bite size pieces Wild Rice Chicken Salad
3/4 cup mayonnaise - light or non-fat Wild Rice Chicken Salad
1/2 cup sweet mango chutney or Major Grey's Chutney Wild Rice Chicken Salad
1/2 teaspoon salt Wild Rice Chicken Salad
3 cups flour, plus a little extra in case you need it Basic French Bread
1 package dry yeast Basic French Bread
1/2 teaspoon sugar or honey Basic French Bread
1 1/2 teaspoons salt Basic French Bread
1 1/4 cups water Basic French Bread
1/4 teaspoon vanilla extract Vanilla Cola
12 ounces cola Vanilla Cola
1 pound ground beef Easy Taco Meatloaf
1 packet taco seasoning mix Easy Taco Meatloaf
4 ounces taco sauce Easy Taco Meatloaf
1 egg Easy Taco Meatloaf
8 taco shells, crushed Easy Taco Meatloaf
1 cup shredded cheddar cheese Easy Taco Meatloaf
3 tablespoons butter Mexican Corn
10 ounces frozen corn - thawed Mexican Corn
1 red bell pepper - chopped Mexican Corn
3 green onions - chopped Mexican Corn
1 jalapeño - seeded and diced Mexican Corn
1/2 cup salsa - favorite variety Mexican Corn
3 cups water Spanish Rice
2 cups (uncooked) long grain white rice Spanish Rice
1 tablespoon chicken base (or 3 chicken bullion cubes) Spanish Rice
1 cup bell pepper, diced (red, yellow, green, or any combo you like) Spanish Rice
1/2 onion, diced small Spanish Rice
1 medium tomato, diced small Spanish Rice
1/4 cup fresh cilantro, finely diced Spanish Rice
1 teaspoon ground black pepper Spanish Rice
1/2 teaspoon garlic powder Spanish Rice
1/2 teaspoon onion powder Spanish Rice
2 tablespoons butter Spanish Rice
1 teaspoon kosher salt (to taste) Spanish Rice
2 tablespoons lime juice (to taste) Spanish Rice
1 cup corn meal Corn Bread Muffins with Chilies
1 teaspoon salt Corn Bread Muffins with Chilies
2 eggs Corn Bread Muffins with Chilies
1 cup sour cream Corn Bread Muffins with Chilies
1/2 cup oil Corn Bread Muffins with Chilies
1 can green chilies, drained (small can) Corn Bread Muffins with Chilies
1 can cream style corn (small can) Corn Bread Muffins with Chilies
1/2 cup shredded cheese Corn Bread Muffins with Chilies
8 ounces spaghetti Cheesy Vegetable Spaghetti Pie
1 tablespoon olive oil Cheesy Vegetable Spaghetti Pie
2 cups sliced fresh mushrooms Cheesy Vegetable Spaghetti Pie
1/2 cup thinly sliced green bell pepper Cheesy Vegetable Spaghetti Pie
1/2 cup thinly sliced onion wedges Cheesy Vegetable Spaghetti Pie
1 1/2 cups thinly sliced zucchini Cheesy Vegetable Spaghetti Pie
1 can (14 1/2 ounces) diced tomatoes, undrained Cheesy Vegetable Spaghetti Pie
2 teaspoons McCormick® Rosemary Leaves Cheesy Vegetable Spaghetti Pie
1 teaspoon McCormick® Garlic Powder Cheesy Vegetable Spaghetti Pie
1 teaspoon McCormick® Oregano Leaves Cheesy Vegetable Spaghetti Pie
1 teaspoon McCormick® Thyme Leaves Cheesy Vegetable Spaghetti Pie
1/2 teaspoon salt Cheesy Vegetable Spaghetti Pie
8 eggs Cheesy Vegetable Spaghetti Pie
1 package (8 ounces) shredded mozzarella cheese (2 cups), divided Cheesy Vegetable Spaghetti Pie
1 package (11 ounces) refrigerated breadsticks Quick Italian Breadsticks
2 tablespoons butter, melted Quick Italian Breadsticks
McCormick® Italian Herb Seasoning Grinder Quick Italian Breadsticks
1 head Romaine lettuce (large head) Simple Caesar Salad
1 can anchovies, minced Simple Caesar Salad
3 cloves garlic, minced Simple Caesar Salad
1 tablespoon Worcestershire sauce Simple Caesar Salad
1 lemon Simple Caesar Salad
1/3 cup extra virgin olive oil Simple Caesar Salad
1/4 teaspoon black pepper Simple Caesar Salad
1/2 cup Parmesan Cheese Simple Caesar Salad
1 cup croutons Simple Caesar Salad
2 pounds flank steak Grilled Stuffed Flank Steak
1/2 cup roasted red pepper - chopped Grilled Stuffed Flank Steak
3 ounces cream cheese - softened Grilled Stuffed Flank Steak
5 ounces fresh spinach - stems removed and chopped Grilled Stuffed Flank Steak
1/2 cup feta cheese - crumbled Grilled Stuffed Flank Steak
1/2 cup Italian marinated artichoke hearts - diced Grilled Stuffed Flank Steak
1/2 cup roma tomatoes - diced Grilled Stuffed Flank Steak
1/2 cup 4-blend cheese - shredded Grilled Stuffed Flank Steak
4 tablespoons olive oil Grilled Stuffed Flank Steak
3 sweet potatoes, cut into wedges or coins Roasted Potatoes & Sweet Potatoes
3 potatoes, cut into wedges or coins Roasted Potatoes & Sweet Potatoes
1 teaspoon chili powder Roasted Potatoes & Sweet Potatoes
3/4 teaspoon salt Roasted Potatoes & Sweet Potatoes
1/4 teaspoon ground cinnamon Roasted Potatoes & Sweet Potatoes
1/4 teaspoon ground red pepper Roasted Potatoes & Sweet Potatoes
1/4 teaspoon black pepper Roasted Potatoes & Sweet Potatoes
1 1/2 tablespoons olive oil Roasted Potatoes & Sweet Potatoes
1 clove garlic, minced Roasted Potatoes & Sweet Potatoes
1 pound fresh asparagus Sautéed Asparagus
1 tablespoon butter, olive oil, or mixture Sautéed Asparagus
1 teaspoon soy sauce Sautéed Asparagus
1 pound cabbage Easy Cabbage Salad
2 carrots Easy Cabbage Salad
2 tablespoons honey Easy Cabbage Salad
2 tablespoons balsamic vinegar Easy Cabbage Salad
1/2 cup sunflower seeds or almonds (optional) Easy Cabbage Salad
1 pinch salt Easy Cabbage Salad
1 cup graham cracker crumbs (1 whole sleeve) - crushed Lemon Cheesecake
4 tablespoons unsalted butter - softened Lemon Cheesecake
2 lemons - zested, juiced Lemon Cheesecake
1 1/4 cups sugar Lemon Cheesecake
1/4 cup cornstarch Lemon Cheesecake
16 ounces cream cheese - regular Lemon Cheesecake
15 ounces ricotta cheese - regular or low-fat Lemon Cheesecake
4 eggs - large size Lemon Cheesecake
2 cups half-n-half Lemon Cheesecake
2 teaspoons vanilla Lemon Cheesecake
1 lemon - for zesting Lemon Cheesecake
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