Saturday, December 09, 2006


1 lb. bacon
4 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar

Cut bacon in half. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

Wednesday, December 06, 2006

Baked Chicken Breast with Honey Mustard Sauce

4 boneless, skinless chicken breasts
1 ½ cups chicken broth
1 TBS fresh lemon juice
2 ½ TBS honey
2 TBS Dijon mustard
1/4 cup sliced dried apricots
2 TBS coarsely chopped walnuts
1 TBS chopped parsley
4 bunches fresh spinach, stems removed and rinsed thoroughly
salt and pepper to taste

1. Preheat oven to 375. Place chicken breasts in baking dish. Season with salt and pepper and cover. Bake for about 30 minutes, or until done.
2. While chicken is baking, bring salted water to a boil to cook spinach.
3. While water is coming to a boil, begin sauce. Combine broth, lemon juice, honey, and mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes. This can be cooking while chicken is baking. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor.
4. Add apricots and cook on high for another 5 minutes. When sauce is done add chopped walnuts, parsley, salt and pepper.
5. Cook spinach for only 2 minutes at the most. Drain and press dry. Season with a little salt and pepper. Divide spinach between 4 plates. Slice chicken breast and place over bed of spinach. Spoon sauce over chicken and spinach.

Bubble-up Pizza

3 packages (7.5 oz. each) buttermilk biscuits
1/3 cup chopped green pepper
1/3 cup chopped onion
1/3 cup sliced olives
1 cup sliced fresh mushrooms
1 1/2 cups spaghetti sauce
3 cups shredded mozzarella cheese
1 clove garlic - pressed

Preheat oven to 375° F. Combine the vegetables with the sauce. Press the garlic and mix well into sauce mixture. Quarter biscuits with kitchen shears.
Arrange 1/2 of the biscuit pieces evenly over bottom of 9" x 13" pan (it mat not cover the whole pan). Spread with 1/2 the sauce mixture and 1/2 the cheese. Repeat layers.

Bake 23-28 minutes or until sides are golden brown.

Note: this recipe fills 9 x 13.

Tuesday, December 05, 2006

Hawaiian Meatballs

2 (8 oz.) cans pineapple chunks in juice, undrained
1/2 C. red or green pepper (or a combination of both)
1 tsp. ginger
1 lb. ground fresh turkey (or ground beef)
1/2 C. green onion slices
1/2 C. plain dry bread crumbs
1/2 tsp. salt
1 C. teriyaki sauce

Preheat oven to 400°F. Drain pineapple. reserving juice; set aside.

Using Food Chopper, finely chop peppers. In Classic 2-quart Batter
Bowl, combine 1/4 cup of pineapple juice, pepper, ginger, turkey,
onion, bread crumbs and salt; mix gently but thoroughly.

Using small Stainless Steel Scoop, shape meat mixture into balls;
place in Deep Dish Baker. Pour teriyaki sauce over meatballs; mix
lightly to coat meatballs evenly.

Bake 30 minutes. Place 1 piece of pineapple on each party pick. Add
meatball and serve.

Yields 10 meatballs.

Saturday, December 02, 2006

Cheesy Spinach Pinwheels

1 can (8 ounces) Pillsbury(R) Refrigerated Crescent Dinner Rolls
1/3 cup gourmet spreadable cheese with garlic and herbs
4 slices (1 ounce each) thinly sliced deli ham
1/2 cup packed spinach leaves

Preheat oven to 375°F. Separate dough into four rectangles on
smooth side of Large Grooved Cutting Board. Press seams to seal.

Using Small Spreader, spread each rectangle with about 11/2
tablespoons cheese to within 1/4 inch of edges. Top with 1 slice ham
and spinach leaves.

Starting at short side, roll up each rectangle; pinch edges to
seal. Cut each roll crosswise into six slices using Serrated Bread Knife for
a total of 24 slices. Place slices, cut side down, on Large Round Stone.
Bake 12-15 minutes or until golden brown. Remove from oven to Stackable
Cooling Rack. Serve warm using Mini-Serving Spatula.

Yield: 24 pinwheels
Nutrients per serving: (1 pinwheel): Calories 60, Total Fat 3.5 g,
Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 4 g, Protein 2 g,
Sodium 160 mg, Fiber 0 g

Cook's Tip: If desired, 1/3 cup regular cream cheese spread, 1 garlic
clove pressed with the Garlic Press and 1/2 teaspoon Pantry Italian
Seasoning Mix can be substituted for the flavored gourmet spreadable

Variation: Holiday Pinwheel Wreath: Double ingredients for pinwheels.
Slice each roll into four slices for a total of 32 slices. Arrange 11
slices in a slightly overlapping circular pattern, leaving a
5-inch-diameter opening in center of baking stone. Arrange remaining
slices outside of the first ring, slightly overlapping each other but
not touching the first ring. Bake 18-20 minutes or until golden brown.