RecipeTips.com

Meal Plan: April 15 - 21, 2012


Spice Rubbed Baby Back Ribs Recipe

Submitted by RecipeTips.com
These savory baby back ribs are baked in the oven first, then quickly grilled until browned. Their taste makes you wish you made twice as much!
Spice Rubbed Baby Back Ribs Recipe
PREP: 5 minutes
COOK: 1 hour
Serving Description: Makes 6 servings.
Servings:
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Ingredients
  • pound pork baby back ribs
  • tablespoon McCormick® Grill Mates® Pork Rub
Directions
1. Preheat oven to 375° F. Place ribs on foil-lined baking pan. Rub Pork or Applewood Rub evenly over both sides of ribs. Cover with foil.

2. Bake 1 hour or until meat starts to pull away from bones. Transfer ribs to grill.

3. Grill over medium heat 2 to 3 minutes per side or until evenly browned. Cut into portions to serve.Test Kitchen Tip: Use 2 tablespoons Pork or Applewood Rub per pound of ribs.

All Grilling Directions: Preheat grill to low heat. Rub ribs with Rub as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Grill ribs 2 to 3 minutes per side or until browned.

Honey Butter Baked Sweet Potatoes Recipe

Submitted by RecipeTips.com
A popular recipe in the South, this side dish will impress everyone. This goes great with grilled meats.
Honey Butter Baked Sweet Potatoes Recipe
PREP: 45 minutes
COOK: 5 minutes
READY IN: 50 minutes
Servings:
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Ingredients
  • 4 sweet potatoes
  • 1 cup mini marshmallows
  • Honey Caramel Sauce:
  • 4 tablespoons butter
  • 1/4 cup light brown sugar
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon
Directions
  • Preheat oven to 450 degrees F.
  • Bake sweet potato in oven for 45 minutes, until tender.
  • Remove poke with a fork to let steam out, being very careful as steam will be very hot.
  • For Honey Caramel Sauce, melt butter over medium heat in a small saucepan; add brown sugar, stirring to combine. Add honey and cinnamon; continue stirring for approximately 4 to 5 minutes. Do not boil.
  • Cut a 2-inch cross in the center of each potato. Push open the potato until filling starts to push through the cut.
  • Place half of the marshmallows into the sweet potato. Drizzel caramel sauce over the marshmallows. Place the remaining marshmallows over the caramel sauce.
  • Place potatoes on a baking sheet and broil for 1-2 minutes or until marshmallows start to brown.

Coleslaw Recipe

Submitted by RecipeTips.com
Here's a classic salad for any season. This simple cabbage and carrot coleslaw recipe is an easy and tasty way to prepare fresh cabbage and carrots from your garden harvest. See our Summer Side Dish Recipes collection for other dishes in which you can use your fresh vegetables.
Coleslaw Recipe
PREP: 45 minutes
READY IN: 45 minutes
Ingredients
  • 2 pounds cabbage
  • 3 carrots (medium size)
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
Directions
  • Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
  • Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
  • Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
  • Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
  • Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
  • After it is wilted, place in the refrigerator to chill.
  • The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)

Tex Mex Corn Bread Recipe

Submitted by RecipeTips.com
Spicy, flavorful, Southwestern version of an old favorite. A terrific accompaniment for chili or boldly flavored soups.
Tex Mex Corn Bread Recipe
PREP: 30 minutes
COOK: 30 minutes
Container: 8" x 8" baking dish, greased
Ingredients
  • 1/2 cup yellow corn meal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 tablespoon butter, softened
  • 2 tablespoons honey
  • 1 small sweet onion, finely diced
  • 1 clove (to 2 cloves) garlic, minced
  • 1/2 cup canned corn, drained
  • 1/2 cup canned chopped tomatoes, drained
  • 1 jalapeño pepper, seeded and minced
  • 1/2 cup extra sharp cheddar cheese, shredded
Directions
  • Preheat oven 425º F.
  • In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper.
  • In a medium bowl, beat eggs. Add milk, butter, and honey.
  • Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well.
  • Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.

Cinnamon Pecan Pie Recipe

Submitted by RecipeTips.com
Classic pecan pie gets a touch of spiciness with McCormick® Cinnamon Extract.
Cinnamon Pecan Pie Recipe
PREP: 10 minutes
COOK: 45 minutes
Serving Description: Makes 8 servings.
Servings:
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Ingredients
  • 1 refrigerated pie crust (from 15-ounce package)
  • 3 eggs, slightly beaten
  • 1 cup packed light brown sugar
  • 1 cup light corn syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon McCormick® Cinnamon Extract
  • 1 1/2 cups pecan pieces
Directions
1. Preheat oven to 350° F. Prepare pie crust as directed on package for one-crust pie using 9-inch pie plate.

2. Mix eggs, sugar, corn syrup, butter and extract in large bowl until well blended. Stir in pecans. Pour into crust.

3. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool completely on wire rack. Serve with Cinnamon Whipped Cream (recipe follows), if desired.

Cinnamon Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1/2 teaspoon each McCormick® Ground Cinnamon and McCormick® Pure Vanilla Extract in medium bowl with electric mixer on medium speed until soft peaks form.

Substitution Tip: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract and 1/2 teaspoon McCormick® Ground Cinnamon in place of the cinnamon extract.

Chocolate Pecan Pie: Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract in place of the cinnamon extract. Add 2 ounces semi-sweet baking chocolate, melted, before adding pecans.

Vanilla-Walnut Pie:
Prepare as directed. Use 2 teaspoons McCormick® Pure Vanilla Extract in place of the cinnamon extract. Use 1 1/2 cups chopped walnuts in place of the pecan pieces.


Barbecued Chicken Gorditas Recipe

Submitted by RecipeTips.com
A small, but hearty, sandwich that is delicious--and easy.
Barbecued Chicken Gorditas Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Serving Size: 1 each
Servings:
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Ingredients
  • 8 pieces gorditas - pre-made and pre-cooked
  • 16 ounces prepared barbecue chicken - shredded
  • 2 tablespoons cooking oil - more if necessary
Directions
  • Place oil in large heavy skillet so it fills pan with approximently 1/2 inch of oil. Heat on medium setting.
  • Place pre-made and pre-baked gordita in oil, about 1 to 2 minutes per side, until golden brown and crispy, turning once with a spatula. (A lower fat option is to cook the gordita by lightly coating the pan with a cooking spray or oil; this makes a less crispy gordita.)
  • Remove gorditas with spatula and place on a cooling rack or a paper towel to absorb excess oil.
  • Preheat prepared shredded chicken filling.
  • When gorditas are cool enough to handle, split each with a knife to open a pocket for the filling and fill with the chicken. 

Mexican Corn Cakes Recipe

Submitted by RecipeTips.com
A fun way to use left over corn on the cob.
Mexican Corn Cakes Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Container: Large bowl, fry pan
Serving Description: 1 patty
Servings:
Change Servings
Ingredients
  • 1 1/2 cups masa harina
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese)
  • 2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn.
  • 1 cup warm water - use only as much as you need
  • 5 tablespoons vegetable oil for frying
Directions
  • Whisk together masa harina, flour, baking powder and salt in a large bowl.
  • Stir in corn and cheese.
  • Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
  • Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
  • Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
  • Repeat with remaining mixture, making 8 patties.
  • Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
  • Using a slotted spoon, transfer to a paper towel to drain.
  • If pan becomes dry, add more oil as you go.
  • Cover patties with foil to keep them warm until ready to serve.

Cinnamon Tortilla Crisps Recipe

Submitted by RecipeTips.com
A sweet, crunchy snack that can garnish ice cream desserts or be garnished with slices of cheese.
Cinnamon Tortilla Crisps Recipe
PREP: 5 minutes
COOK: 5 minutes
READY IN: 10 minutes
Ingredients
  • 8 inch tortillas
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons melted butter
Directions
  • Preheat oven to 400° F. 
  • Cut all 8 tortillas into 4 sections each. Melt butter. In a small bowl, combine sugar and cinnamon.
  • Brush tortillas wedges with melted butter. Place on cookie sheets and sprinkle with sugar and cinnamon mixture. Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
  • Remove from oven and allow to cool.
  • Store in air tight container.
  • Serve as a snack by themselves or with vanilla ice cream.

Roasted Asparagus Quiche Recipe

Submitted by RecipeTips.com
The roasted asparagus adds a unique flavor to this brunch that your guests will love. This is perfect for a light dinner, too.
Roasted Asparagus Quiche Recipe
PREP: 25 minutes
COOK: 40 minutes
READY IN: 1 hour
Container: 2 9-inch pie pans
Servings:
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Ingredients
  • 1 pound asparagus
  • 1 tablespoon olive oil
  • salt and pepper
  • 12 slices bacon
  • 2 9-inch pie crust - refrigerated or frozen pie crust can be used
  • 6 eggs
  • 2 cups half-n-half
  • 1/2 teaspoon nutmeg
  • 2 1/2 cups Swiss cheese - shredded
Directions
  • Preheat oven to 400 degrees F.
  • Place asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes. Remove from oven and allow to cool.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place the pie crust into the pie pans and form to the sides and bottom of the pan. Crimp the edges of the pie crust.
  • Cut asparagus into 1-inch pieces. Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
  • In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
  • Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Blueberry Buttermilk Oat Muffins Recipe

Submitted by RecipeTips.com
Moist oat muffins with a fresh blueberry taste. You will want to add this sweet blueberry muffin to your collection of muffin recipes. It is a delicious muffin that your family will love and is one that will attract plenty of attention on any brunch table.
Blueberry Buttermilk Oat Muffins Recipe
PREP: 30 minutes
COOK: 20 minutes
READY IN: 50 minutes
Container: Muffin tin
Serving Description: 1 muffin
Servings:
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Ingredients
  • 1 cup oatmeal
  • 1 cup buttermilk
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 egg
  • 1/4 cup butter
  • 1 cup blueberries
Directions
  • Prepare muffin tins by lightly greasing, spraying lightly with non-stick spray, or by placing a cupcake baking cup into each muffin whole.
  • Mix the oatmeal and buttermilk together in a bowl and allow to stand while mixing other ingredients.
  • Combine the flower baking powder, baking soda, salt, and brown sugar in a large bowl; stir to mix.
  • To the oatmeal and buttermilk mixture, add the beaten eggs and melted butter; stir to blend thoroughly.
  • Pour this mixture into the dry ingredients and stir together by hand until just blended. Do not over mix.
  • Pour the batter into the prepared muffin cups. Fill each cup two-thirds to three-fourths full.
  • Go thru the blueberries and remove any that are blemished.
  • Add the blueberries by placing them on top of each muffin and press slightly into the batter. The blueberries do not need to be completely covered with batter.
  • Distribute the blueberries evenly between all the muffins.
  • Place them into a 375° F. preheated oven. Bake for 20 to 25 minutes or until a toothpick poked in the center comes out clean.
  • Remove from the oven and allow to cool before removing from the muffin tin.

    Rainbow Fruit Salad Recipe

    Submitted by RecipeTips.com
    Rum extract delicately flavors this medley of fresh fruit.
    Rainbow Fruit Salad Recipe
    PREP: 15 minutes
    Serving Description: Makes 12 (1/2-cup) servings.
    Servings:
    Change Servings
    Ingredients
    • 6 cups fresh fruit, such as grapes, melon, berries and kiwi
    • 1/4 cup confectioners' sugar
    • 1 tablespoon McCormick® Imitation Rum Extract
    • Sour cream (optional)
    Directions

    1. Mix fruit, confectioners' sugar and rum extract in large bowl. Cover.

    2. Refrigerate 1 hour or until ready to serve.

    3. Serve with a dollop of sour cream, if desired.


    Weeknight Goulash Recipe

    Submitted by RecipeTips.com
    A weeknight dinner that is sure to please. Beef, tomatoes and pasta that the whole family will enjoy and come back for more. Serve it with a side salad to finish off the meal.
    Weeknight Goulash Recipe
    PREP: 20 minutes
    COOK: 25 minutes
    READY IN: 45 minutes
    Ingredients
    • 2 pounds ground beef
    • 1 green pepper, diced
    • 1 onion, diced
    • 3 stalks celery, diced
    • 1 package noodles, cooked
    • 1 jar green olives, sliced (optional)
    • 2 cans diced tomatoes (14.5 oz cans)
    • 2 cans tomato sauce (8 oz cans)
    • 1/2 cup Parmesan cheese
    Directions
    Brown ground beef with green pepper, onions and celery; drain.

    Cook pasta according to package directions; drain.

    Add olives, if desired, and tomato products to beef and vegetables. Add cooked noodles and stir until combined.

    Bake at 350° for 25 minutes.

    Sprinkle with Parmesan cheese when serving.


    Cashew Lettuce Salad with Vinaigrette Recipe

    Submitted by RecipeTips.com
    This salad will surprise you how tasty it is. The mustard in the dressing add a great tanginess without overpowering. Add some grilled chicken to make it a meal or serve it as a side salad for your pasta dish.
    Cashew Lettuce Salad with Vinaigrette Recipe
    PREP: 15 minutes
    COOK: 0 minutes
    READY IN: 15 minutes
    Ingredients
    • 1 head Romaine lettuce, chopped
    • 1 head iceberg lettuce, chopped
    • 1 head cauliflower, chopped
    • 1 onion, chopped
    • 1/4 cup vinegar
    • 3/4 cup sugar
    • 2 teaspoons prepared mustard
    • 1 teaspoon salt and pepper
    • 1 teaspoon celery seed
    • 1 cup vegetable oil
    • 1 cup cashews (or as desired)
    Directions
    Chop and blend lettuce and vegetables. Toss with cashews.

    For dressing, mix all ingredients well in a blender. Pour over salad.

    NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.


    Parmesan Garlic Bread Recipe

    Submitted by RecipeTips.com
    Garlic bread topped with a sprinkling of Parmesan cheese for extra flavor. This garlic bread is great with any pasta dish or served alongside a dinner salad.
    Parmesan Garlic Bread Recipe
    PREP: 20 minutes
    COOK: 15 minutes
    Ingredients
    • 1 fresh French loaf(inch the bakery)
    • 1 stick butter, softened
    • 3 cloves garlic
    • garlic salt
    • parsley flakes
    • Parmesan cheese
    Directions
    • Preheat oven 400° F.
    • Chop garlic and saute in oil, set aside.
    • In a bowl, whisk the butter until smooth. Add garlic and mix until smooth and creamy; set aside.
    • Slice bread in the middle to make two halves. Spread the garlic butter all over both pieces of bread. Sprinkle parsley, Parmesan cheese and garlic salt over the top.
    • Bake in oven about 10-15 minutes or until golden brown.

    Peanut Butter Chocolate Chip Cookies Recipe

    Submitted by RecipeTips.com
    You'll never want to buy store-bought cookies again after you've tried this easy-to-make cookie recipe that combines the flavors of peanut butter and chocolate in one tasty treat.
    Peanut Butter Chocolate Chip Cookies Recipe
    PREP: 10 minutes
    COOK: 15 minutes
    READY IN: 25 minutes
    Container: Cookie sheet
    Serving Size: 1 each
    Servings:
    Change Servings
    Ingredients
    • 1 1/2 cups peanut butter
    • 1 1/2 cups sugar
    • 1/4 cup flour
    • 1 egg
    • 1/4 cup milk
    • 1 teaspoon vanilla
    • 1 teaspoon baking soda
    • 6 ounces chocolate chips (use more or less if you wish)
    Directions
    • Preheat the oven to 350ºF.
    • Cream together the peanut butter and the sugar; then add the flour and mix well.
    • In a separate bowl, lightly beat the egg; then stir in the milk, vanilla, and baking soda. Add this mixture to the peanut butter mixture and mix well.
    • Add the chocolate chips and mix well.
    • Roll the cookie dough into 1 to 1 1/2-inch balls, gently roll in sugar, and place 2 inches apart on a lightly greased cookie sheet.
    • Bake at 350ºF for about 15 minutes. After removing the cookies from the oven, allow them to cool for 2 or 3 minutes on the cookie sheet; then transfer the cookies to wire racks to cool completely. Yield: about 3 dozen.


    Grilled Chicken Breasts Recipe

    Submitted by RecipeTips.com
    A tasty summer marinade that will keep that chicken moist and flavorful. The mix of seasonings is just the right touch.
    Grilled Chicken Breasts Recipe
    Servings:
    Change Servings
    Ingredients
    • 4 chicken Breasts
    • MARINADE:
    • 4 tablespoons oil
    • 4 teaspoons soy sauce
    • 2 tablespoons lemon juice
    • 2 cloves garlic, minced
    • 1 teaspoon thyme or basil
    • 3 whole cloves
    • 1 dash pepper
    • 4 tablespoons brown sugar
    Directions
    Put chicken in glass dish or Ziploc bag.

    Mix marinade. Pour over chicken. Marinate several hours or overnight.

    Grill over medium heat to perfection!


    Creamy Pasta Chicken Salad Recipe

    Submitted by RecipeTips.com
    Great salad that can be served on the side or as a light lunch. For a special touch, serve in a lettuce-lined bowl.
    Creamy Pasta Chicken Salad Recipe
    PREP: 25 minutes
    READY IN: 25 minutes
    Ingredients
    • 1 box rotini pasta (8 oz pkg)
    • 1/2 cup mayonnaise
    • 1/2 cup Italian salad dressing
    • 3 tablespoons lemon juice
    • 1 tablespoon prepared mustard
    • 1/2 teaspoon pepper
    • 1/2 teaspoon salt
    • 3 cups cooked chicken, chopped
    • 1 cup cucumber, chopped
    • 1 cup celery, chopped
    • 3/4 cup black olives, sliced
    • 1 onion, chopped
    Directions
    Cook pasta according to directions, drain and cool.

    Combine mayonnaise, salad dressing, lemon juice, mustard and salt and pepper; mixing well until blended; add to pasta.

    Add chicken and remaining ingredients; chill at least 2 hours.

    Stir well before serving.


    Creamy Broccoli Bake Recipe

    Submitted by RecipeTips.com
    Creamy Broccoli Bake Recipe
    Ingredients
    • 1 1/2 pounds broccoli
    • 1 can cream of mushroom soup
    • 1/4 cup milk
    • 1/2 cup Cheddar Cheese, shredded
    • 1 cup Bisquick baking mix
    • 1/4 cup firm margarine or butter
    Directions
    Steam broccoli until cooked.* Drain. Place broccoli in lightly greased 1 1/2 quart casserole dish. Thoroughly mix soup and milk until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake 450° until crumbs are light brown, about 20 minutes. 6 to 8 servings. *2 packages (10 ounces each) frozen broccoli spears or fresh or frozen cauliflower, cooked and drained, may be substituted.

    Beef Bubble Pizza Recipe

    Submitted by RecipeTips.com
    5 ingredients is all it takes to make this weeknight pizza casserole. The biscuits bake up light and fluffy while surrounded by a cheesy pizza sauce. Kids and adults will love this recipe and request it again and again.
    Beef Bubble Pizza Recipe
    PREP: 15 minutes
    COOK: 35 minutes
    READY IN: 50 minutes
    Servings:
    Change Servings
    Ingredients
    • 1 1/2 pounds ground beef
    • 1 can pizza sauce
    • 1 tube buttermilk biscuits
    • 1 1/2 cups Mozzarella cheese, shredded
    • 1 cup Cheddar Cheese, shredded
    Directions
    Brown hamburger; drain.

    Stir in pizza sauce.

    Quarter the biscuits; place in 9x13" greased baking dish. Top with beef mixture.

    Bake uncovered at 400° for 20-25 minutes.

    Sprinkle with the cheeses. Bake 5-10 minutes longer or until cheese is melted.

    Let stand 5 minutes and then 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.


    Dessert Pizza 8 Recipe

    Submitted by RecipeTips.com
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    Ingredients
    • 1 cup water
    • 2 cups all purpose flour
    • 1 1/2 tablespoons vegetable oil
    • 3/4 cup cake flour
    • 1 teaspoon Salt
    • 1/4 teaspoon active dry yeast, proofed inch water at 105°F
    • 1/2 cup flour
    • 1/2 cup brown sugar
    • 1/2 cup quick oats
    • 1/2 cup firm butter or margarine
    • 1 teaspoon cinnamon
    • 2 cups confectioners sugar
    • 3 tablespoons milk
    • 1 tablespoon butter or margarine, melted
    • 1 teaspoon vanilla
    Directions
    Combine all crust ingredients (water through yeast) in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours). Punch down dough now and then when you get a chance.

    Preheat oven to 550°

    Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre bake for 3 minutes.

    Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with thick topping, you will need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping (combination of ingredients from flour to cinnamon). Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip type bag in the refrigerator to save.

    Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze (sugar, milk, margarine and vanilla).


    Sesame Garlic Grilled Pork Tenderloin Recipe

    Submitted by RecipeTips.com
    Delicious Asian flavor with a combination of garlic and sesame oil. Serve with fried rice and egg rolls that will bean any Chinese takeout around.
    Sesame Garlic Grilled Pork Tenderloin Recipe
    PREP: 10 minutes
    COOK: 20 minutes
    READY IN: 30 minutes
    Servings:
    Change Servings
    Ingredients
    • 1 1/2 pounds pork tenderloin
    • MARINADE:
    • 4 teaspoons soy sauce
    • 2 tablespoons sesame oil
    • 2 tablespoons brown sugar
    • 1/2 teaspoon honey
    • 1 tablespoon dry sherry
    • 4 cloves garlic, peeled and minced
    • 3 scallions, sliced on a diagonal
    Directions
    Combine all ingredients for marinade and marinate pork overnight in the refrigerator.

    Remove pork from marinade, discarding marinade. Grill pork over medium-hot coals, turning occasionally, for 15-20 minutes or until a meat thermometer inserted reads 155°.

    Remove pork from grill and carve into medallions. Serve immediately.


    Tastes Like Takout Fried rice Recipe

    Submitted by RecipeTips.com
    Have you ever had the craving for Chinese food but don't want to pay the price? Make your own fried rice in the comforts of your home. You'll enjoy it even more. Top it with some sliced green onions and enjoy.
    Tastes Like Takout Fried rice Recipe
    PREP: 10 minutes
    COOK: 10 minutes
    READY IN: 20 minutes
    Ingredients
    • 4 cups cooked rice or 1 cup uncooked rice
    • 1 cup frozen peas, thawed
    • 2 tablespoons carrots, grated
    • 2 eggs, beaten
    • 1/2 cup onion, diced
    • 1 1/2 tablespoons margarine
    • 2 tablespoons soy sauce or tamari
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    Directions
    If using uncooked rice, prepare rice as directed on package, then allow to cool.

    Scramble the eggs in a small pan over medium heat, creating small bits of egg.

    In large bowl, carefully toss peas, grated carrot, scrambled egg, diced onion and cooled rice together.

    Melt margarine in a large frying pan over medium-high heat. Dump the bowl of rice/vegetables/egg into the pan, then add the soy sauce. Cook for 6-8 minutes, stirring often. Salt and pepper to taste.

    As a variation, may sauté bite size chicken (or pork or beef) pieces first, then proceed with recipe and add meat to frying pan with rice mixture to create a meal.


    Pork Egg Rolls Recipe

    Submitted by RecipeTips.com
    A delicious way to have pork and veggetables either as an appetizer or an entre.
    Pork Egg Rolls Recipe
    PREP: 20 minutes
    COOK: 30 minutes
    READY IN: 50 minutes
    Container: small bowl, large skillet, 5 quart pot for frying or baking sheet to bake, if you prefer.
    Serving Description: 1 egg roll
    Servings:
    Change Servings
    Ingredients
    • 1/4 cup soy sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoon brown sugar
    • 1 head cabbage, thinly sliced
    • 1 tablespoon olive oil
    • 1 bag shredded carrots
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 pound ground pork (chopped left over pork works well too)
    • 6 scallions, thinly sliced
    • 16 egg roll wrappers
    • 1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping
    • salt and peper
    Directions
    • In small bowl combine soy sauce, vinegar and sugar.
    • In large skillet heat olive oil over medium heat. Add cabbage, carrots, garlic and ginger. Season with salt and pepper; cook, tossing vegetables until tender (about 3 5 minutes).
    • Raise heat to high, add pork and soy mixture. Cook until pork is no longer pink, 7-10 minutes.
    • Remove from heat, transfer to bowl to cool.
    • Lay wrappers flat on work surface and assemble one at a time.
      DEEP FRYING:
    • Heat 6 cups of vegetable oil until it reaches 250° F. Cook in batches of 4, fry until golden brown, turning accasionally. Drain on paper towels. Serve with sauce.
      BAKING:
    • Preheat oven to 400° F, lightly oil a baking sheet, place egg rolls on sheet and brush with oil. Bake until golden brown (about 15 minutes). Serve with sauce.
      FREEZING:
    • Prepare egg rolls as directed above. Freeze in a single layer until firm. Transfer to freezer bags. Can be frozen for up to 3 months. No need to thaw before baking or frying.

    Cheesecake Brownies Recipe

    Submitted by RecipeTips.com
    Moist, chocolaty brownies are swirled with a creamy cheesecake mixture in this fantastic treat: two great desserts in one!
    Cheesecake Brownies Recipe
    PREP: 15 minutes
    COOK: 35 minutes
    READY IN: 50 minutes
    Container: 8
    Serving Description: 1
    Servings:
    Change Servings
    Ingredients
    • BROWNIE BATTER:
    • 1 stick unsalted butter
    • 2 ounces unsweetened chocolate
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla
    • 2/3 cup flour
    • CHEESECAKE BATTER:
    • 8 ounces cream cheese
    • 1/3 cup sugar
    • 1 large egg
    • 1/2 teaspoon vanilla
    Directions
    BROWNIE BATTER:
    • Preheat oven to 350°F. Grease 8" square pan.
    • Heat butter and chocolate in heavy saucepan over medium/low heat just until melted, whisking occasionally.
    • Remove from heat and whisk in sugar, eggs, vanilla and pinch of salt until well combined.
    • Whisk in flour until combined and spread in greased pan.
    CHEESECAKE BATTER:
    • Cream together cheesecake ingredients in medium bowl until smooth. Drop spoonfuls on top of brownie batter. Spread around slightly over top with knife or spatula. Then cut through batter with knife to create swirl effects.
    • Bake until edges are slightly puffed and center is set; about 35-40 minutes. (DON'T OVERCOOK OR IT WILL BECOME DRY)

    Grocery List

    Ingredient Recipe
    pound pork baby back ribs Spice Rubbed Baby Back Ribs
    tablespoon McCormick® Grill Mates® Pork Rub Spice Rubbed Baby Back Ribs
    4 sweet potatoes Honey Butter Baked Sweet Potatoes
    1 cup mini marshmallows Honey Butter Baked Sweet Potatoes
    4 tablespoons butter Honey Butter Baked Sweet Potatoes
    1/4 cup light brown sugar Honey Butter Baked Sweet Potatoes
    1/4 cup honey Honey Butter Baked Sweet Potatoes
    1/2 teaspoon cinnamon Honey Butter Baked Sweet Potatoes
    2 pounds cabbage Coleslaw
    3 carrots (medium size) Coleslaw
    1/4 cup sour cream Coleslaw
    1/2 cup mayonnaise Coleslaw
    2 tablespoons cider vinegar Coleslaw
    1 teaspoon sugar Coleslaw
    1/2 cup yellow corn meal Tex Mex Corn Bread
    1 cup all-purpose flour Tex Mex Corn Bread
    2 teaspoons baking powder Tex Mex Corn Bread
    1/2 teaspoon salt Tex Mex Corn Bread
    1/4 teaspoon coarsely ground black pepper Tex Mex Corn Bread
    1/8 teaspoon cayenne pepper Tex Mex Corn Bread
    3 large eggs, lightly beaten Tex Mex Corn Bread
    1/2 cup milk Tex Mex Corn Bread
    1 tablespoon butter, softened Tex Mex Corn Bread
    2 tablespoons honey Tex Mex Corn Bread
    1 small sweet onion, finely diced Tex Mex Corn Bread
    1 clove (to 2 cloves) garlic, minced Tex Mex Corn Bread
    1/2 cup canned corn, drained Tex Mex Corn Bread
    1/2 cup canned chopped tomatoes, drained Tex Mex Corn Bread
    1 jalapeño pepper, seeded and minced Tex Mex Corn Bread
    1/2 cup extra sharp cheddar cheese, shredded Tex Mex Corn Bread
    1 refrigerated pie crust (from 15-ounce package) Cinnamon Pecan Pie
    3 eggs, slightly beaten Cinnamon Pecan Pie
    1 cup packed light brown sugar Cinnamon Pecan Pie
    1 cup light corn syrup Cinnamon Pecan Pie
    2 tablespoons butter, melted Cinnamon Pecan Pie
    1 tablespoon McCormick® Cinnamon Extract Cinnamon Pecan Pie
    1 1/2 cups pecan pieces Cinnamon Pecan Pie
    8 pieces gorditas - pre-made and pre-cooked Barbecued Chicken Gorditas
    16 ounces prepared barbecue chicken - shredded Barbecued Chicken Gorditas
    2 tablespoons cooking oil - more if necessary Barbecued Chicken Gorditas
    1 1/2 cups masa harina Mexican Corn Cakes
    1/2 cup all purpose flour Mexican Corn Cakes
    1 teaspoon baking powder Mexican Corn Cakes
    1/2 teaspoon coarse salt Mexican Corn Cakes
    1/2 cup grated cotija cheese (can substitute fresh grated parmesan cheese) Mexican Corn Cakes
    2 cups coarsely chopped fresh or frozen corn kernels. Approximately 2 large ears of corn. Mexican Corn Cakes
    1 cup warm water - use only as much as you need Mexican Corn Cakes
    5 tablespoons vegetable oil for frying Mexican Corn Cakes
    2 tablespoons granulated sugar Cinnamon Tortilla Crisps
    1 tablespoon ground cinnamon Cinnamon Tortilla Crisps
    6 tablespoons melted butter Cinnamon Tortilla Crisps
    1 pound asparagus Roasted Asparagus Quiche
    1 tablespoon olive oil Roasted Asparagus Quiche
    salt and pepper Roasted Asparagus Quiche
    12 slices bacon Roasted Asparagus Quiche
    2 9-inch pie crust - refrigerated or frozen pie crust can be used Roasted Asparagus Quiche
    6 eggs Roasted Asparagus Quiche
    2 cups half-n-half Roasted Asparagus Quiche
    1/2 teaspoon nutmeg Roasted Asparagus Quiche
    2 1/2 cups Swiss cheese - shredded Roasted Asparagus Quiche
    1 cup oatmeal Blueberry Buttermilk Oat Muffins
    1 cup buttermilk Blueberry Buttermilk Oat Muffins
    1 cup flour Blueberry Buttermilk Oat Muffins
    1 teaspoon baking powder Blueberry Buttermilk Oat Muffins
    1/2 teaspoon baking soda Blueberry Buttermilk Oat Muffins
    1/2 teaspoon salt Blueberry Buttermilk Oat Muffins
    3/4 cup brown sugar Blueberry Buttermilk Oat Muffins
    1 egg Blueberry Buttermilk Oat Muffins
    1/4 cup butter Blueberry Buttermilk Oat Muffins
    1 cup blueberries Blueberry Buttermilk Oat Muffins
    6 cups fresh fruit, such as grapes, melon, berries and kiwi Rainbow Fruit Salad
    1/4 cup confectioners' sugar Rainbow Fruit Salad
    1 tablespoon McCormick® Imitation Rum Extract Rainbow Fruit Salad
    2 pounds ground beef Weeknight Goulash
    1 green pepper, diced Weeknight Goulash
    1 onion, diced Weeknight Goulash
    3 stalks celery, diced Weeknight Goulash
    1 package noodles, cooked Weeknight Goulash
    1 jar green olives, sliced (optional) Weeknight Goulash
    2 cans diced tomatoes (14.5 oz cans) Weeknight Goulash
    2 cans tomato sauce (8 oz cans) Weeknight Goulash
    1/2 cup Parmesan cheese Weeknight Goulash
    1 head Romaine lettuce, chopped Cashew Lettuce Salad with Vinaigrette
    1 head iceberg lettuce, chopped Cashew Lettuce Salad with Vinaigrette
    1 head cauliflower, chopped Cashew Lettuce Salad with Vinaigrette
    1 onion, chopped Cashew Lettuce Salad with Vinaigrette
    1/4 cup vinegar Cashew Lettuce Salad with Vinaigrette
    3/4 cup sugar Cashew Lettuce Salad with Vinaigrette
    2 teaspoons prepared mustard Cashew Lettuce Salad with Vinaigrette
    1 teaspoon salt and pepper Cashew Lettuce Salad with Vinaigrette
    1 teaspoon celery seed Cashew Lettuce Salad with Vinaigrette
    1 cup vegetable oil Cashew Lettuce Salad with Vinaigrette
    1 cup cashews (or as desired) Cashew Lettuce Salad with Vinaigrette
    1 fresh French loaf(inch the bakery) Parmesan Garlic Bread
    1 stick butter, softened Parmesan Garlic Bread
    3 cloves garlic Parmesan Garlic Bread
    1 1/2 cups peanut butter Peanut Butter Chocolate Chip Cookies
    1 1/2 cups sugar Peanut Butter Chocolate Chip Cookies
    1/4 cup flour Peanut Butter Chocolate Chip Cookies
    1 egg Peanut Butter Chocolate Chip Cookies
    1/4 cup milk Peanut Butter Chocolate Chip Cookies
    1 teaspoon vanilla Peanut Butter Chocolate Chip Cookies
    1 teaspoon baking soda Peanut Butter Chocolate Chip Cookies
    6 ounces chocolate chips (use more or less if you wish) Peanut Butter Chocolate Chip Cookies
    4 chicken Breasts Grilled Chicken Breasts
    4 tablespoons oil Grilled Chicken Breasts
    4 teaspoons soy sauce Grilled Chicken Breasts
    2 tablespoons lemon juice Grilled Chicken Breasts
    2 cloves garlic, minced Grilled Chicken Breasts
    1 teaspoon thyme or basil Grilled Chicken Breasts
    3 whole cloves Grilled Chicken Breasts
    1 dash pepper Grilled Chicken Breasts
    4 tablespoons brown sugar Grilled Chicken Breasts
    1 box rotini pasta (8 oz pkg) Creamy Pasta Chicken Salad
    1/2 cup mayonnaise Creamy Pasta Chicken Salad
    1/2 cup Italian salad dressing Creamy Pasta Chicken Salad
    3 tablespoons lemon juice Creamy Pasta Chicken Salad
    1 tablespoon prepared mustard Creamy Pasta Chicken Salad
    1/2 teaspoon pepper Creamy Pasta Chicken Salad
    1/2 teaspoon salt Creamy Pasta Chicken Salad
    3 cups cooked chicken, chopped Creamy Pasta Chicken Salad
    1 cup cucumber, chopped Creamy Pasta Chicken Salad
    1 cup celery, chopped Creamy Pasta Chicken Salad
    3/4 cup black olives, sliced Creamy Pasta Chicken Salad
    1 onion, chopped Creamy Pasta Chicken Salad
    1 1/2 pounds broccoli Creamy Broccoli Bake
    1 can cream of mushroom soup Creamy Broccoli Bake
    1/4 cup milk Creamy Broccoli Bake
    1/2 cup Cheddar Cheese, shredded Creamy Broccoli Bake
    1 cup Bisquick baking mix Creamy Broccoli Bake
    1/4 cup firm margarine or butter Creamy Broccoli Bake
    1 1/2 pounds ground beef Beef Bubble Pizza
    1 can pizza sauce Beef Bubble Pizza
    1 tube buttermilk biscuits Beef Bubble Pizza
    1 1/2 cups Mozzarella cheese, shredded Beef Bubble Pizza
    1 cup Cheddar Cheese, shredded Beef Bubble Pizza
    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 cup water Dessert Pizza 8
    2 cups all purpose flour Dessert Pizza 8
    1 1/2 tablespoons vegetable oil Dessert Pizza 8
    3/4 cup cake flour Dessert Pizza 8
    1 teaspoon Salt Dessert Pizza 8
    1/4 teaspoon active dry yeast, proofed inch water at 105°F Dessert Pizza 8
    1/2 cup flour Dessert Pizza 8
    1/2 cup brown sugar Dessert Pizza 8
    1/2 cup quick oats Dessert Pizza 8
    1/2 cup firm butter or margarine Dessert Pizza 8
    1 teaspoon cinnamon Dessert Pizza 8
    2 cups confectioners sugar Dessert Pizza 8
    3 tablespoons milk Dessert Pizza 8
    1 tablespoon butter or margarine, melted Dessert Pizza 8
    1 teaspoon vanilla Dessert Pizza 8
    1 1/2 pounds pork tenderloin Sesame Garlic Grilled Pork Tenderloin
    4 teaspoons soy sauce Sesame Garlic Grilled Pork Tenderloin
    2 tablespoons sesame oil Sesame Garlic Grilled Pork Tenderloin
    2 tablespoons brown sugar Sesame Garlic Grilled Pork Tenderloin
    1/2 teaspoon honey Sesame Garlic Grilled Pork Tenderloin
    1 tablespoon dry sherry Sesame Garlic Grilled Pork Tenderloin
    4 cloves garlic, peeled and minced Sesame Garlic Grilled Pork Tenderloin
    3 scallions, sliced on a diagonal Sesame Garlic Grilled Pork Tenderloin
    4 cups cooked rice or 1 cup uncooked rice Tastes Like Takout Fried rice
    1 cup frozen peas, thawed Tastes Like Takout Fried rice
    2 tablespoons carrots, grated Tastes Like Takout Fried rice
    2 eggs, beaten Tastes Like Takout Fried rice
    1/2 cup onion, diced Tastes Like Takout Fried rice
    1 1/2 tablespoons margarine Tastes Like Takout Fried rice
    2 tablespoons soy sauce or tamari Tastes Like Takout Fried rice
    1 teaspoon salt Tastes Like Takout Fried rice
    1/4 teaspoon pepper Tastes Like Takout Fried rice
    1/4 cup soy sauce Pork Egg Rolls
    2 tablespoons rice vinegar Pork Egg Rolls
    1 tablespoon brown sugar Pork Egg Rolls
    1 head cabbage, thinly sliced Pork Egg Rolls
    1 tablespoon olive oil Pork Egg Rolls
    1 bag shredded carrots Pork Egg Rolls
    4 cloves garlic, minced Pork Egg Rolls
    1 tablespoon fresh ginger, grated Pork Egg Rolls
    1 pound ground pork (chopped left over pork works well too) Pork Egg Rolls
    6 scallions, thinly sliced Pork Egg Rolls
    16 egg roll wrappers Pork Egg Rolls
    1 bottled or homeade sweet-n-sour sauce and spicy mustard for dipping Pork Egg Rolls
    1 stick unsalted butter Cheesecake Brownies
    2 ounces unsweetened chocolate Cheesecake Brownies
    1 cup sugar Cheesecake Brownies
    2 large eggs Cheesecake Brownies
    1 teaspoon vanilla Cheesecake Brownies
    2/3 cup flour Cheesecake Brownies
    8 ounces cream cheese Cheesecake Brownies
    1/3 cup sugar Cheesecake Brownies
    1 large egg Cheesecake Brownies
    1/2 teaspoon vanilla Cheesecake Brownies
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