RecipeTips.com

Meal Plan: November 4 - 10, 2012


Day 1
Dinner: 
Light and Healthy Spinach Lasagne
Mandarin Orange Lettuce Salad with Carmelized Almonds
Easy Sauteed Winter Squash
Simple Garlic Bread
Upside Down Pumpkin Dessert
The meals in this week's meal plan were selected to provide vegetarian-type meals. Several of the recipes have notes about adding meat to the recipes if you prefer including meat in the recipe rather than making it meatless.

Day 2
Dinner: 
Tomato Hash Brown Quiche
Very Vanilla Fruit Salad
Lemon Poppy Seed Muffins
For those who would prefer to have some meat in this quiche, you could add some ham to this recipe.

Day 3
Dinner: 
Corn and Black Bean Tamale Pie
Best Cornbread
Cilantro Lime Rice
Mexican Cinnamon Chips and Dip
If you would like some meat added to this tamale pie, add a pound of browned ground beef.

Day 4
Dinner: 
Roast Cauliflower and Broccoli Soup
Grilled Cheese Sandwich
Buttermilk Brownies

Day 5
Dinner: 
Grilled Portobello Mushroom Burgers
Creamy Four-Cheese Macaroni and Cheese
Delicious Guilt-Free Green Beans

Day 6
Dinner: 
Easy Pizza Margherita
Quick Pizza Breadsticks
Homemade Root Beer Float

Day 7
Dinner: 
Basil Garlic Tortellini
Brown Sugar Glazed Carrots
Mom's French Dressing
Garlic Bread
Triple Chocolate Gingerbread
Italian sausage could be added to this tortellini to turn it into a meat dish if your family would rather not have a meatless meal.

Light and Healthy Spinach Lasagne Recipe

Submitted by RecipeTips.com
As a really delicious alternative to traditional meat-filled lasagna, this light vegetarian version is low in saturated fat. Substitute two egg whites for the whole egg to cut the level of saturated fat and cholesterol even further.
Light and Healthy Spinach Lasagne Recipe
PREP: 20 minutes
COOK: 1 hour
READY IN: 1.5 hours
Container: 9x13x2 baking dish, medium bowl
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 26 ounces spaghetti sauce - fat free or light
  • 1 egg
  • 2 cups cottage cheese - fat free or ricotta
  • 1 package frozen spinach - thawed, drained, and chopped
  • 1 package mozzarella cheese - fat free
  • 1/4 cup parmesan cheese - shredded
  • 1 package lasagna noodles, uncooked (or cooked according to package directions)
  • 1 teaspoon garlic salt
Directions
  • Combine egg, cottage cheese, spinach, and garlic salt.
  • Spread 3/4 cup spaghetti sauce on bottom of lightly sprayed baking dish. Layer 3 uncooked noodles, 1/3 spinach mixture, 1/3 mozzarella cheese, and 1/3 spaghetti sauce.
  • Repeat layers 2 more times ending with spaghetti sauce.
  • Top with parmesan cheese.
  • Cover with aluminum foil and bake at 350° for 1 hour.
  • Let stand 10 minutes before serving.

Mandarin Orange Lettuce Salad with Carmelized Almonds Recipe

Submitted by RecipeTips.com
Caramelized almonds are a crispy addition to this salad. Great salad for entertaining.
Mandarin Orange Lettuce Salad with Carmelized Almonds Recipe
PREP: 10 minutes
COOK: 0 minutes
READY IN: 10 minutes
Ingredients
  • 1/2 cup almonds, sliced
  • 3 tablespoons sugar
  • 1 head red leaf lettuce, torn
  • 1 can mandarin oranges, drained (11 ounce can)
  • DRESSING:
  • 1/2 tablespoon salt
  • 1/4 cup oil
  • 1 dash pepper
  • 1 tablespoon parsley
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1 dash Tabasco sauce
Directions
Melt sugar over medium heat. Add almonds to coat. Remove and let cool.

Toss lettuce with oranges and cooled almonds.

For the dressing, mix all ingredients and shake or stir well.

Add dressing to salad, to taste, and toss. Serve immediately.


Easy Sauteed Winter Squash Recipe

Submitted by RecipeTips.com
Cutting the raw squash into small cubes reduces the cooking time while maintaining the rich taste of baked squash.
Easy Sauteed Winter Squash Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Serving Size: cup
Servings:
Change Servings
Ingredients
  • 1 winter squash, about 2 lbs, preferably smooth skinned (butternut, delicata, etc)
  • 2 tablespoons butter
  • 1 tablespoon brown sugar, or more, to taste (optional; omit if squash is very sweet)
  • salt and pepper
Directions
  • Cut squash in half, lengthwise, and remove seeds and stringy pulp. Then cut crosswise into large chunks. (The chunks are easier to peel than a whole squash.) Peel and cut squash meat into 1/2-inch cubes.
  • Over medium heat, melt butter in a large skillet. When hot, add squash cubes in a single layer and cook without stirring for about 5 minutes, to brown the bottom sides. Stir to turn cubes and cook another 5 minutes. Sprinkle on brown sugar, if using, stir to mix well, and cook 5 minutes or until squash is tender. Add salt and pepper to taste. Serve warm.
  • TIP: Roasted squash seeds make a nutritious and tasty snack. For roasting directions, see recipe for Pepitas.

Simple Garlic Bread Recipe

Submitted by RecipeTips.com
Simple Garlic Bread Recipe
Ingredients
  • 1 loaf Italian round bread
  • 1 stick butter
  • 2 cloves garlic, minced
  • Salt
Directions
Slice bread into thick slices.

Melt butter in microwave and add the minced garlic.

Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.

Broil in oven, toaster oven or grill it. Watch closely and flip when browned.


Upside Down Pumpkin Dessert Recipe

Submitted by RecipeTips.com
This tasty pumpkin dessert is baked with the crust on top and then flipped over before serving.
Upside Down Pumpkin Dessert Recipe
PREP: 45 minutes
COOK: 1 hour
READY IN: 1.75 hours
Container: 9 x 13 baking pan
Serving Size: 1 piece
Servings:
Change Servings
Ingredients
  • 1 can pumpkin pie mix - 30 oz. can
  • 2/3 cup evaporated milk
  • 2 eggs
  • 1 cup chopped pecans
  • 1 package white cake mix
  • 1/4 cup butter - melted
  • 8 ounces whipped topping
Directions
  • Preheat the oven to 400°F. Line a 9 x 13 baking pan with a layer of wax paper. Set the prepared pan aside.
  • Combine the pumpkin pie mix, milk, and eggs in a mixing bowl and beat until well mixed. Pour this mixture into the pan over the wax paper.
  • Sprinkle the dry cake mix evenly over the pumpkin layer.
  • Sprinkle the chopped pecans over the cake mix and then drizzle the melted butter over the top of everything.
  • Place in the 400°F preheated oven and bake for 15 minutes. Turn the heat down to 350°F and allow it to bake for an additional 40 minutes.
  • Remove it from the oven and allow it to cool completely.
  • Once it has cooled, take a large platter or cookie sheet and place it on top of the 9 x 13 right side down.
  • Hold on to the platter firmly and flip the dessert over. It should come out of the pan onto the platter with the pumpkin side up.
  • Peel off the wax paper and cover the pumpkin with a layer of whipped topping or place a spoonful on top of the dessert when serving. Store the dessert in the refrigerator.

Tomato Hash Brown Quiche Recipe

Submitted by RecipeTips.com
The combination of tomatoes with hash browns creates a tasty, filling meal. This vegetable based quiche makes a tasty recipe for vegetarians. It is also a great dish in which to use your fresh garden tomatoes. Learn All About Tomatoes in our Tips and Advice.
Tomato Hash Brown Quiche Recipe
PREP: 15 minutes
COOK: 30 minutes
Container: 10" quiche pan or pie plate
Servings:
Change Servings
Ingredients
  • 20 ounces to 24 ounces hash browns, refrigerated or frozen
  • 1/3 cup margarine or butter, melted
  • 2 cups mozzarella cheese, shredded, divided
  • 6 plum tomatoes
  • 1 cup fresh basil leaves, loosely packed
  • 2 cloves or 3 cloves of garlic
  • 1/2 cup mayonnaise
  • 1/3 cup parmesan cheese, shredded
  • 1/8 teaspoon black pepper
Directions
  • Preheat oven to 425ºF.
  • If using frozen hash browns, thaw and press out any excess moisture with paper towels. Press hash browns into pie plate or quiche pan to form a full crust. Brush crust with melted butter or margarine, making sure to cover the top edges of crust.
  • Bake uncovered for 25 minutes. Remove from the oven and immediately sprinkle 1 cup of shredded mozzarella cheese over hot crust.
  • Reduce oven temperature to 375º F. Cut each tomato into 8 wedges and remove the seeds. Arrange wedges over the melted cheese. In a blender or food processor, add basil leaves and garlic cloves, and process until coarsely chopped. Sprinkle this mixture over the tomatoes.
  • In a bowl, combine parmesan cheese, mayonnaise, 1 cup mozzarella cheese, and pepper. Spread this mixture over the top of the quiche.
  • Bake uncovered for 20-25 minutes or until the cheese is lightly browned and bubbly.

Very Vanilla Fruit Salad Recipe

Submitted by RecipeTips.com
Refreshing fruit salad is welcome anytime -- serve at brunch, at dessert or snack time, or bring to a potluck.
Very Vanilla Fruit Salad Recipe
PREP: 15 minutes
Serving Description: Makes 10 (1/2-cup) servings.
Servings:
Change Servings
Ingredients
  • 2 cups strawberries, halved
  • 1 cup blueberries
  • 1 cup fresh or canned pineapple chunks
  • 1 cup cantaloupe chunks
  • 2 kiwis, peeled and sliced
  • 1/4 cup confectioners' sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
Directions
1. Mix fruit, confectioners' sugar and vanilla in large bowl. Cover.

2. Refrigerate 1 hour or until ready to serve.Raspberry Fruit Salad: Prepare as directed. Use McCormick® Raspberry Extract in place of the vanilla.

Lemon Poppy Seed Muffins Recipe

Submitted by RecipeTips.com
With poppy seeds added for a slightly crunchy texture, these lemon-flavored muffins are perfect for breakfast, brunch, or anytime! Search our muffin recipes for more tasty muffins, including Blueberry Banana Muffins and our extra special White Chocolate Raspberry Muffins recipe.
Lemon Poppy Seed Muffins Recipe
PREP: 30 minutes
COOK: 20 minutes
READY IN: 50 minutes
Container: Muffin tin
Servings:
Change Servings
Ingredients
  • 2 cups flour
  • 3/4 cup sugar
  • 1/4 cup poppy seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup lemon-flavored yogurt
  • 1 tablespoon grated lemon zest
  • 1/4 cup vegetable oil
  • GLAZE:
  • 3 tablespoons white sugar
  • 1/3 cup lemon juice
Directions
  • Preheat the oven to 400° F. Lightly grease the muffin cups or line with cupcake papers.
  • In a medium bowl, add the flour, sugar, poppy seeds, baking powder, baking soda, and salt; stir to combine.
  • In a mixing bowl, blend together the eggs, yogurt, lemon zest, and vegetable oil until well mixed.
  • Pour in the dry ingredients and beat just until mixed. Do not overmix the batter.
  • Spoon into the prepared muffin cups, distributing batter evenly between 12 cups.
  • Place in the preheated oven and bake for 20 minutes or until a toothpick poked in the middle comes out clean. Do not overbake.
  • Prepare the glaze by combining the sugar and lemon juice; stir until sugar is dissolved.
  • Poke the top of the muffins with a toothpick, several times each. Spoon a teaspoon of the glaze over each of the muffins until glaze is distributed evenly on all the muffins.
  • Allow the muffins to cool in the tins for at least 10 minutes before removing them.

Corn and Black Bean Tamale Pie Recipe

Submitted by RecipeTips.com
Satisfying Mexican dish using fresh corn.
Corn and Black Bean Tamale Pie Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 1.25 hours
Container: 7 x 11 baking dish, large bowl
Serving Size: 2 tablespoons
Ingredients
  • 2 cups 4 ears of corn, cooked, cut off cob
  • 1 cup chicken or vegetable stock
  • 1 cup masa harina
  • 1 can (16 oz.) canned creamed corn
  • 1 teaspoon baking powder
  • 2 tablespoons unsalted butter, melted
  • 2 cans (15 oz. ea.) black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • pinch cayanne pepper
  • 1/2 teaspoon oregano
  • 1/4 cup tomato puree
  • 1 can (4 1/2 oz.) diced green chilies
  • 2 cups cheddar cheese, shredded
Directions
  • Preheat oven to 350 degrees
  • Spray a 7 x 11 baking dish with nonstick cooking spray. Purée corn briefly in a food processor. Combine puréed corn, stock, masa harina, creamed corn, baking powder and butter in a bowl, set aside.
  • Combine black beans, cumin, chili powder, garlic powder, cayenne, oregano, tomato purée and green chilies in a large bowl.
  • Spread 2/3 of masa corn mixture in bottom of prepared baking dish.
  • Layer bean mixture and then cheese. Top with remaining masa corn mixture.
  • Bake for 1 hour. Serve with Salsa.

Best Cornbread Recipe

Submitted by RecipeTips.com
A sweet and moist flavored cornbread similar to those served at restaurants in the Southwestern USA. Use less sugar and fewer jalapeno peppers if you wish. You could certainly make muffins instead, just reduce the baking time.
Best Cornbread Recipe
PREP: 10 minutes
COOK: 1 hour
READY IN: 1.25 hours
Ingredients
  • 2 boxes Jiffy corn muffin mix
  • 2 eggs, beaten
  • 1/2 cup oil
  • 1/4 cup butter, melted
  • 3/4 cup sour cream
  • 1 can cream style corn (14.75 ounce can)
  • 3 tablespoons sugar
  • 1 cup Mexican style cheese, shredded
  • 1 tablespoon jalapeno peppers, minced (optional)
Directions
Mix all ingredients together by hand.

Pour into greased or sprayed 9" iron skillet, casserole dish or spring-form pan. Sprinkle additional shredded cheese and sugar, if desired.

Bake at 350 degrees F for 45 minutes.


Cilantro Lime Rice Recipe

Great side dish or as a filling for burritos
Cilantro Lime Rice Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Ingredients
  • 3 teaspoons butter
  • 1 lime, juiced
  • 1 cup basmati rice
  • 1 1/2 cups water
  • 3 tablespoons chopped cilantro, or more to taste
Directions
Melt butter in saucepan over medium heat.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.


Mexican Cinnamon Chips and Dip Recipe

Submitted by RecipeTips.com
A light cinnamon-flavored toasted tortilla with a matching cinnamon dip. This is a nice light dessert that is perfect at the end of any meal with a Mexican flair. It also makes a great anytime treat.
Mexican Cinnamon Chips and Dip Recipe
PREP: 20 minutes
COOK: 10 minutes
READY IN: 30 minutes
Serving Size: 3 pieces
Servings:
Change Servings
Ingredients
  • CHIPS:
  • 6 tortillas - 8
  • 3 tablespoons butter or margarine - melted
  • 3 tablespoons sugar
  • 2 teaspoons cinnamon
  • DIP:
  • 4 ounces cream cheese
  • 6 ounces vanilla yogurt
  • 4 1/2 teaspoons sugar
  • 1/2 teaspoon cinnamon
Directions
  • Preheat oven to 400 degrees F.
  • Melt butter and brush on the front and back of each tortilla.
  • Combine the sugar and cinnamon; stir to mix thoroughly. Sprinkle the sugar and cinnamon on top of all the tortillas.
  • Cut each tortilla into 8 wedges to create the chips. Place the chips on a baking sheet. Bake for 8 to 10 minutes or until crisp.
  • While the wedges are baking, combine the dip ingredients together and beat until smooth.
  • Serve chips and dip together.

Roast Cauliflower and Broccoli Soup Recipe

Soup is a favorite around our house, especially during the cooler weather. Throw some cheese on top to add even more flavor.
Roast Cauliflower and Broccoli Soup Recipe
PREP: 10 minutes
COOK: 45 minutes
READY IN: 55 minutes
Ingredients
  • 1 head garlic
  • 4 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 cups milk
  • 2 cups chicken broth (or vegetable stock)
  • 1 teaspoon rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
Directions
Preheat oven to 425 degrees. Remove loose paper from garlic and cut off the top portion to expose the tips of the cloves. Wrap head in foil. Place on baking sheet along with cauliflower. Roast in oven for 30 minutes, stirring halfway through. Meanwhile, in a stock pot, heat oil over medium heat. Saute onions and celery until softened. Add milk, broth, rosemary and bay leaf. Simmer for 10-15 minutes, stirring frequently. Squeeze garlic pulp from cloves and mash into a paste. Add to stock pot along with caulifower and broccoli. Remove bay leaf from soup. Simmer until vegetables are softened. Using a food processor, puree half of the soup mix and return to pot. Season with salt and pepper.

Grilled Cheese Sandwich Recipe

Submitted by RecipeTips.com
This classic sandwich with melted cheese is a favorite for kids of all ages.
Grilled Cheese Sandwich Recipe
PREP: 5 minutes
COOK: 1 minute
READY IN: 10 minutes
Servings:
Change Servings
Ingredients
  • 4 slices bread, white or wheat
  • butter or margarine
  • 4 slices American cheese
Directions
  • Butter one side of each slice of bread. Place 2 slices of bread, butter side down, onto skillet.
  • Add 2 slices of cheese. Top with remaining slices of bread, butter side away from cheese.
  • Cook on medium high heat until both sides brown lightly.
  • Cut in half and serve.

Buttermilk Brownies Recipe

Submitted by RecipeTips.com
These brownies are the ones your mom made when you were a kid. Moist and delicious with that creamy frosting that puts you in a special place. You'll have to hide these in order to keep them around long enough.
Buttermilk Brownies Recipe
COOK: 20 minutes
Container: Jelly roll pan
Ingredients
  • 4 tablespoons cocoa
  • 2 sticks margarine, softened
  • 1 cup water
  • 2 cups sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 cup chopped nuts (optional)
  • FROSTING:
  • 6 tablespoons butter
  • 1/3 cup milk
  • 1 1/2 cups sugar
  • 1/2 cup chocolate chips
Directions
  • Bring cocoa, margarine, and water to a boil.
  • Mix the remaining brownie ingredients and add to the cocoa mixture.
  • Pour into jelly roll pan and bake at 400° F for 20 minutes.
  • For Frosting, bring the first three frosting ingredients to a boil; then allow to boil for 30 seconds. Remove from the heat, add the chocolate chips, and beat until smooth.
  • Allow the brownies to cool; then spread frosting on the cooled brownies.

Grilled Portobello Mushroom Burgers Recipe

Submitted by RecipeTips.com
You will not miss ground beef after you’ve tasted all of the wonderful flavors that are combined in these delicious vegetarian burgers.
Grilled Portobello Mushroom Burgers Recipe
PREP: 15 minutes
COOK: 10 minutes
READY IN: 25 minutes
Container: grill, two small mixing bowls
Servings:
Change Servings
Ingredients
  • 1/4 cup mayonnaise
  • 1/4 cup fresh grated parmesan cheese
  • 3 teaspoons garlic - minced
  • 2 teaspoons Dijon mustard
  • 4 sandwich rolls or burger buns, sliced in half
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 4 large portobello mushrooms - stems and gills removed and caps wiped clean.
  • salt and pepper to taste
  • 4 slices provolone or fresh mozzarella cheese - sliced
  • 1/2 cup basil leaves
  • 1 tomato - sliced
  • 1 red pepper - grilled, seeded, skinned and cut into quarters
Directions
  • Heat grill to medium.
  • In a small bowl, mix together the mayo, parmesan cheese and mustard.
  • Mix in 1 teaspoon garlic and set aside.
  • In another small bowl, whisk the olive oil, vinegar and 2 teaspoons of garlic.
  • Brush oil mixture over both sides of the mushrooms.
  • Sprinkle with salt and pepper.
  • Place the gill side of the mushrooms down on the grill for 3 to 5 minutes.
  • Turn and grill another 3-5 minutes more.
  • Reduce the grill heat to low.
  • Turn mushrooms so the caps are up and top each with cheese.
  • Place sliced rolls or burger buns, cut side down, on the grill.
  • Close the grill and cook until the rolls are crisp and the cheese has melted on the mushrooms, approximately 5 minutes.
  • Place the bottoms of the rolls on a platter, top each with a mushroom.
  • Place a few leaves of basil on top of the mushrooms, then a slice of tomato, then a slice of red pepper.
  • Spread mayo mixture on the top half of the roll and cap the sandwiches.
  • Serve warm.

Creamy Four-Cheese Macaroni and Cheese Recipe

Submitted by RecipeTips.com
Creamy and delicious macaroni and cheese. This is sure to comfort you and your family throughout the winter.
Creamy Four-Cheese Macaroni and Cheese Recipe
PREP: 20 minutes
COOK: 1 hour
READY IN: 1.25 hours
Ingredients
  • 1 package macaroni (16 ounce package)
  • 4 cups milk
  • 4 cups shredded sharp white cheddar cheese
  • 4 cups shredded American cheese
  • 2 cups shredded Muenster cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup bread crumbs
Directions
Cook macaroni according to package directions. Drain; set aside.

Preheat oven to 350 degrees F.

Heat milk in a large saucepan over medium heat to almost boiling.

Reduce heat to low and gradually add cheeses, stirring constantly for about 5 minutes until all cheese is melted.

Place cooked macaroni in a 4 quart casserole dish or individual ovenproof dishes. Pour cheese sauce over pasta and stir until well blended. Top with bread crumbs.

Bake for 50-60 minutes or until browned and bubbly.


Delicious Guilt-Free Green Beans Recipe

Submitted by RecipeTips.com
A healthy and flavorful vegetable that will have you coming back for seconds. This recipe is a great way to use those beans in the garden.
Delicious Guilt-Free Green Beans Recipe
PREP: 5 minutes
COOK: 15 minutes
READY IN: 20 minutes
Serving Size: cup
Servings:
Change Servings
Ingredients
  • 4 cups green beans, fresh or thawed
  • 1 cup chicken broth
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup almonds, dry roasted (optional)
Directions
In a large skillet, combine green beans and broth. Steam until tender, approximately 8-10 minutes.

Drain any liquid off green beans.

Wipe skillet and place over medium-high heat. Place beans in dry skillet. This will dry the beans before seasoning.

Once dry, add olive oil and garlic; cook, stirring 1 minute.

Remove from heat and season with salt and pepper. Stir in almonds, if desired.


Easy Pizza Margherita Recipe

Submitted by RecipeTips.com
A restaurant favorite that is just as delicious at home. Serve as a main dish or as an appetizer.
Easy Pizza Margherita Recipe
PREP: 10 minutes
COOK: 10 minutes
Serving Description: Makes 6 (1-slice) servings.
Servings:
Change Servings
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon McCormick® Basil Leaves
  • 1 prepared pizza crust (12-inch)
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 1/4 cup grated Parmesan cheese
  • 2 plum tomatoes, sliced
  • 1/4 cup sliced red or green bell pepper
  • 1/4 cup sliced black olives
Directions
1. Preheat oven to 450° F. Mix oil and basil leaves; let stand 5 minutes. Place pizza crust on baking sheet. Brush 1/2 of the oil mixture over pizza crust. Spread pizza sauce over crust; sprinkle with 1/2 cup of the mozzarella cheese and black pepper.

2. Drizzle pizza with remaining oil mixture and sprinkle with grated Parmesan. Top with tomato slices, bell pepper, olives and remaining 1/2 cup mozzarella cheese.

3. Bake 10 to 12 minutes or until cheese is melted.

Quick Pizza Breadsticks Recipe

Submitted by RecipeTips.com
A fun appetizer to serve with pizza sauce while you are waiting for the pizza to get done. It also perfect as a side to spaghetti or lasagna.
Quick Pizza Breadsticks Recipe
PREP: 15 minutes
COOK: 15 minutes
READY IN: 30 minutes
Ingredients
  • 1 can refrigerated pizza dough (10 ounce can)
  • 2 tablespoons butter, melted
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian Seasoning
  • 1 can pizza sauce (8 ounce can)
Directions
  • Preheat oven to 425°. Lightly grease large baking sheet.
  • Unroll pizza dough and transfer to prepared baking sheet. Press dough into a 12x9 rectangle.
  • Brush dough with melted butter.
  • In small bowl, mix cheese, Italian seasoning, garlic powder and sprinkle over dough.
  • Using a sharp knife, cut dough crosswise into 12 1 inch strips. Then cut lengthwise to make 24 strips. Bake at 425° for 10-15 minutes.
Note: The dough can be baked without cutting into strips. Strips can then be cut after it comes out of the oven.

Homemade Root Beer Float Recipe

Submitted by RecipeTips.com
No need to go to the ice cream parlor for a great tasting root beer float! This is one do-it-yourself treat that the entire family will want to help prepare.
Homemade Root Beer Float Recipe
PREP: 10 minutes
Serving Description: Makes 4 servings.
Servings:
Change Servings
Ingredients
  • 1 cup water
  • 3/4 cup sugar
  • 1 1/2 teaspoons McCormick® Root Beer Concentrate
  • 1 bottle (1 liter) cold club soda or seltzer
  • 1 pint vanilla ice cream
Directions
1. Bring water to boil in medium saucepan. Add sugar; stir until dissolved. Add Root Beer Concentrate; stir until well mixed.

2. Refrigerate until ready to serve. Slowly pour soda into root beer mixture. Place 2 scoops ice cream in each of 4 tall glasses. Slowly pour root beer between ice cream and side of glass. Serve immediately.Test Kitchen Tip: Try making root beer the old-fashioned way with Homemade Root Beer.

Basil Garlic Tortellini Recipe

Submitted by RecipeTips.com
Makes a quick meatless meal with tortellini, mushrooms, canned tomatoes and Basil & Garlic Seasoning.
Basil Garlic Tortellini Recipe
PREP: 5 minutes
COOK: 10 minutes
Serving Description: Makes 6 (1-cup) servings.
Servings:
Change Servings
Ingredients
  • 1 package (8 ounces) cheese tortellini
  • 1 tablespoon oil
  • 1 package (8 ounces) sliced mushrooms
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 3 tablespoons McCormick® Perfect Pinch® Basil & Garlic Seasoning
  • Grated Parmesan cheese (optional)
Directions
1. Cook tortellini as directed on package. Drain well.

2. Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms; cook and stir 5 minutes. Stir in tomatoes and Seasoning. Bring to boil, stirring occasionally. Reduce heat to low; simmer 5 minutes. Add tortellini; toss to coat well. Sprinkle with cheese, if desired.

Brown Sugar Glazed Carrots Recipe

Submitted by RecipeTips.com
A perfect side dish to add sweetness and color to any plate. The sweet brown sugar combines perfectly with the carrots. Baby carrots are a great time-saver for this recipe...no peeling or cutting necessary.
Brown Sugar Glazed Carrots Recipe
PREP: 15 minutes
COOK: 5 minutes
READY IN: 20 minutes
Servings:
Change Servings
Ingredients
  • 2 cups carrots, peeled, cut into 1/2 inch coins
  • 1 teaspoon reduced-calorie margarine
  • 1 teaspoon brown sugar
Directions
Cook carrots in small amount of boiling water until crisp-tender; drain and set aside.

Melt butter in saucepan; stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved.

Add carrots; cook, stirring gently, until carrots are well coated and thoroughly heated.


Moms French Dressing Recipe

Submitted by RecipeTips.com
You've finally found the dressing recipe that you remember having as a kid. Serve over a bed of lettuce with hard boiled eggs and homemade croutons.
Moms French Dressing Recipe
PREP: 20 minutes
READY IN: 20 minutes
Ingredients
  • 1 1/4 cups ketchup
  • 1 cup oil
  • 2/3 cup sugar
  • 1 teaspoon paprika
  • 2 tablespoons vinegar or 3 T lemon juice
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 small onion, grated
  • 1/2 teaspoon garlic powder
Directions
  • Mix all ingredients and sprinkle with garlic powder.

Garlic Bread Recipe

Great addition to any meal.
Garlic Bread Recipe
PREP: 5 minutes
COOK: 10 minutes
READY IN: 15 minutes
Ingredients
  • 1 loaf French bread
  • 5 tablespoons butter, softened
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning
  • salt and pepper, to taste
  • 3/4 cup Parmesan cheese
Directions
Preheat the broiler.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.


Triple Chocolate Gingerbread Recipe

Submitted by RecipeTips.com
Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Triple Chocolate Gingerbread Recipe
PREP: 10 minutes
COOK: 45 minutes
Serving Description: Makes 16 servings.
Servings:
Change Servings
Ingredients
  • 1 package (18 1/4 ounces) chocolate cake mix
  • 1 package (4-serving size) chocolate instant pudding mix
  • 4 eggs
  • 1 teaspoon McCormick® Ginger, Ground
  • 1 teaspoon McCormick® Cinnamon, Ground
  • 1/2 teaspoon McCormick® Allspice, Ground
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup molasses
  • 1/2 cup water
  • 1 cup mini chocolate chips
  • Confectioners' sugar (optional)
  • Whipped cream (optional)
  • White Chocolate Drizzle, recipe follows (optional)
Directions
1. Preheat oven to 350° F. Beat all ingredients except chocolate chips in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

2. Stir in chocolate chips. Pour into 10-cup Bundt pan sprayed with no stick baking spray with flour.

3. Bake 50 minutes or until cake pulls away from side of pan and cake springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream. Or, spoon White Chocolate Drizzle over cake.White Chocolate Drizzle: Microwave 1 cup white chocolate chips and 4 teaspoons milk in small microwavable bowl on MEDIUM-HIGH (70% power) 1 minute. Stir until chips are melted and mixture is smooth. If needed, microwave 10 to 30 seconds longer, stirring every 10 seconds. Stir in 1/2 teaspoon McCormick® Pure Vanilla Extract. Immediately spoon over cake as drizzle tends to thicken as it sits in the bowl.
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