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Lemon Berry Pie Recipe

Ingredients

• 4 ounces reduced-fat cream cheese
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• 1 tablespoon plus 1 cup cold fat-free milk
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon peel
• 2-1/4 cups reduced-fat whipped topping, divided
• 1 reduced-fat graham cracker crust (8 inches)
• 1 pint fresh strawberries
• 1 package (3.4 ounces) instant lemon pudding mix

Directions

• In a small bowl, combine the cream cheese, 1 tablespoon milk and sugar until blended. Add lemon juice and lemon peel; mix well. Fold in 1-1/2 cups whipped topping. Carefully spread into crust. Set aside 4 strawberries. Cut remaining strawberries in half and place over cream cheese mixture.
• In a bowl, place the remaining milk; whisk in pudding mix for 2 minutes or until thickened. Fold in 1/2 cup whipped topping. Spoon over strawberries. Cover and refrigerate for at least 2 hours. Garnish with remaining whipped topping and reserved strawberries. Yield: 8 servings.

Mini Pizza Cups Recipe

Rate Mini Pizza Cups Recipe

• 32 Servings
• Prep: 25 min. Bake: 15 min.

Ingredients

• 1 tube (11.3 ounces) refrigerated dinner rolls
• 1 can (8 ounces) pizza sauce
• 1/4 cup finely chopped onion
• 1/3 cup finely chopped green pepper
• 2 ounces sliced turkey pepperoni, chopped
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

• Separate dough into eight rolls; cut each into quarters. Press dough onto the bottom and up the sides of miniature muffin cups coated with cooking spray.
• Spoon pizza sauce into each cup. Sprinkle with onion, green pepper, pepperoni and cheese. Bake at 375° for 15-18 minutes or until crusts are browned and cheese is melted. Yield: 32 appetizers.

Apple Cartwheels Recipe

• 24 Servings
• Prep: 20 min. + chilling

Ingredients

• 1/4 cup peanut butter
• 1-1/2 teaspoons honey
• 1/2 cup miniature semisweet chocolate chips
• 2 tablespoons raisins
• 4 medium unpeeled Red Delicious apples, cored

Directions

• In a small bowl, combine peanut butter and honey; fold in chocolate chips and raisins.
• Fill centers of apples with peanut butter mixture; refrigerate for at least 1 hour. Cut into 1/4-in. rings. Yield: about 2 dozen.

Turkey Potpies Recipe

Photo by: Taste of Home

Ingredients

• 2 medium potatoes, peeled and cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch slices
• 1 medium onion, chopped
• 1 celery rib, diced
• 2 tablespoons butter
• 1 tablespoon Crisco® Pure Olive Oil
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 4 cups cubed cooked turkey
• 2/3 cup frozen peas
• 1/2 cup plus 1 tablespoon heavy whipping cream, divided
• 1 tablespoon minced fresh parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 package (15 ounces) refrigerated pie pastry
• 1 egg

Directions

• In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
• Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
• Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
• To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).

Moist Turkey Breast Recipe

Photo by: Taste of Home

Ingredients

• 1 bone-in turkey breast (about 7 pounds)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups Italian dressing

Directions

• Place turkey breast in a greased 13-in. x 9-in. baking dish. Combine the seasonings; sprinkle over turkey. Pour dressing over the top.
• Cover and bake at 325° for 2 to 2-1/2 hours or until a meat thermometer reads 170°, basting occasionally with pan drippings. Let stand for 10 minutes before slicing. Yield: 12-14 servings.

Honey Grilled Shrimp Recipe

Photo by: Taste of Home

Ingredients

• 1 bottle (8 ounces) Italian salad dressing
• 1 cup honey
• 1/2 teaspoon minced garlic
• 2 pounds uncooked medium shrimp, peeled and deveined

Directions

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 8 servings.

Grilled Beef Fajitas Recipe

Photo by: Taste of Home

Ingredients

• 1 cup julienned sweet red pepper
• 1/2 cup sliced onion
• 2 tablespoons Crisco® Pure Olive Oil, divided
• 3/4 pound boneless beef top round steak, cut into thin strips
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup spreadable chive and onion cream cheese
• 4 flour tortillas (8 inches), warmed

Directions

• In a large skillet, saute red pepper and onion in 1 tablespoon oil until crisp-tender; remove and set aside.
• In the same skillet, saute the steak, Italian seasoning, salt and pepper in remaining oil for 2-4 minutes or until meat reaches desired doneness. Return vegetables to the pan; heat through.
• Spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture. Fold in sides and roll up. Cook on a panini maker or indoor grill for 3-4 minutes or until tortilla is browned. Yield: 4 servings.

Nutrition Facts: 1 fajita equals 379 calories, 18 g fat (6 g saturated fat), 63 mg cholesterol, 489 mg sodium, 29 g carbohydrate, 1 g fiber, 25 g protein.

Zesty Spinach Salad Recipe

Photo by: Taste of Home

Ingredients

• 4 cups fresh baby spinach
• 1 cup sliced fresh mushrooms
• 3 tablespoons Crisco® Extra Virgin Olive Oil
• 1 tablespoon cider vinegar
• 1/2 teaspoon dried basil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon dried thyme
• 1/8 teaspoon pepper
• Dash crushed red pepper flakes

Directions

• In a salad bowl, combine spinach and mushrooms. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately. Yield: 4 servings.

Creamy Cabbage-Pork Stew Recipe

Photo by: Taste of Home

Ingredients

• 1 pound boneless pork shoulder, cut into 3/4-inch cubes
• 1 tablespoon canola oil
• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 1-1/2 cups apple juice
• 2 medium red potatoes, cut into 1-inch chunks
• 3 medium carrots, sliced
• 1/4 teaspoon caraway seeds
• 1/4 teaspoon pepper
• 3 cups coarsely chopped cabbage
• 1/2 cup 2% milk

Directions

• In a large skillet over medium-high heat, brown pork in oil on all sides; drain.
• Transfer to a 3-qt. slow cooker; stir in the soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high for 3-1/2 hours.
• Add the cabbage and milk. Cover and cook 2-1/2 hours longer or until meat and vegetables are tender. Yield: 6 servings.

Caribbean Pot Roast Recipe

Photo by: Smucker's®

Ingredients

• 2 tbsps. Crisco® Pure Vegetable Oil or Crisco® Original No-Stick Cooking Spray, if using slow cooker
• 3 to 4 lbs. boneless beef chuck roast
• Salt and pepper to taste
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1 1/2 tsps. salt
• 1 tbsp. curry powder
• 1 (8.5 oz.) jar Dickinson's® Tomato Ketchup
• 1 (12 oz.) jar Smucker's® Sweet Orange Marmalade
• 1/2 tsp. hot pepper sauce, or to taste
• 1 (15 oz.) can black beans, drained and rinsed
• 1/2 cup water
• Peel of 1 lime, grated
• Cooked rice or noodles (optional)
• Chopped fresh cilantro for garnish (optional)

Directions

• STOVE TOP METHOD
• Heat oil in Dutch oven over medium heat. Season meat with salt and pepper. Brown roast on all sides in pan.
• Sprinkle meat with flour. Combine 1 1/2 teaspoons salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. Pour mixture over roast.
• Bring to a boil, then cover tightly and simmer, stirring occasionally, about 3 hours or until meat is fork-tender.
• Remove meat to serving platter. Cut into serving-size pieces. Stir lime peel into gravy and beans. Pour gravy over meat. Serve over cooked rice or egg noodles and garnish with chopped cilantro, if desired. Yield: 5 to 6 servings.
  
  SLOW COOKER METHOD
  
  Spray inside of slow cooker with no-stick cooking spray. Place roast in cooker.
  
  Sprinkle meat with flour. Combine salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. Pour mixture over roast.
  
  Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. To serve, see final step above.

Caribbean Delight Recipe

Photo by: Taste of Home

Ingredients

• 2 tablespoons finely chopped onion
• 1/4 cup butter, cubed
• 2 garlic cloves, minced
• 1/3 cup white vinegar
• 1/3 cup lime juice
• 1/4 cup sugar
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 6 boneless skinless chicken breast halves (4 ounces each)

Directions

• In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the vinegar, lime juice, sugar, curry, salt and cayenne. Place chicken in a large resealable plastic bag; add onion mixture. Seal bag and turn to coat. Refrigerate for at least 2 hours.
• Drain and discard marinade. Grill chicken, uncovered, over medium heat, for 5-7 minutes on each side or until a meat thermometer reads 170°. Yield: 6 servings.

Southwestern Beef Panini Recipe

Photo by: Taste of Home

Ingredients

• 1 package (17 ounces) refrigerated fully cooked beef roast au jus
• 
  SAUCE:
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tablespoon minced jalapeno pepper
• 1 tablespoon minced cilantro
• 1 carton (8 ounces) sour cream
• 
  SANDWICHES:
• 1 medium green pepper, cut into strips
• 1 onion, cut into thin wedges
• 1 tablespoon canola oil
• 3 tablespoons butter, softened
• 8 slices firm Italian or sourdough bread (1/2-inch thick)
• 1 medium ripe avocado, peeled and thinly sliced
• 8 to 12 slices deli-style pepper Jack cheese

Directions

• Prepare roast beef according to package directions; drain. Shred beef using 2 forks; set aside. Meanwhile, in a small bowl, combine sauce ingredients; set aside.
• In a panini grill with lid, cook pepper and onion in oil until tender. Remove from pan and set aside.
• Butter one side of each slice of bread. Place four slices, buttered side down, on work surface. Top each slice with 1-2 slices of cheese, one-quarter of each the shredded beef, pepper and onions, avocado and about 2 tablespoons sauce.
• Top with remaining bread, butter side up. Cover and cook over medium heat about 4 minutes or until golden brown, turning once. Serve warm. Yield: 4 sandwiches.

Tortellini Soup Recipe

Photo by: Taste of Home

Ingredients

• 1 pound ground beef
• 3-1/2 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (10-1/2 ounces) condensed French onion soup, undiluted
• 1 package (9 ounces) frozen cut green beans
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 medium zucchini, chopped
• 1 teaspoon dried basil

Directions

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender. Yield: 6-8 servings.
  
  Alongside Tortellini Soup, serve refrigerated crescent rolls. Before baking, sprinkle the dough with Parmesan cheese.

Cherry Soup Recipe

Photo by: Taste of Home

Ingredients

• 
  SOUP:
• 4 cups fresh, frozen or canned red tart pitted cherries
• 2 cups water
• 1/4 to 1-1/4 cups sugar
• 1/4 teaspoon ground cinnamon
• 
  DUMPLINGS:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Dash salt
• 1 cup milk

Directions

• In large saucepan, place the cherries, water, sugar and cinnamon. Bring to a boil. Cook for 15 minutes or until cherries until tender. Adjust sugar, if necessary, depending on tartness of cherries.
• For dumplings, combine the flour, baking powder and salt; stir in milk. Drop by teaspoonfuls into boiling soup. Cover and cook for 10-15 minutes or until dumplings are fluffy. Serve immediately. Yield: 8 servings.

Golden Autumn Soup Recipe

Photo by: Taste of Home

Ingredients

• 5 medium parsnips, peeled and chopped
• 5 medium carrots, sliced
• 2 medium onions, chopped
• 1 medium sweet potato, peeled and chopped
• 1 medium turnip, peeled and chopped
• 2 celery ribs, sliced
• 2 bay leaves
• 3 cans (14-1/2 ounces each) chicken broth
• 2 cups half-and-half cream or evaporated skim milk
• 1 teaspoon dried tarragon
• 1/4 teaspoon pepper

Directions

• In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and pepper; heat through. Yield: 12 servings (3 quarts).

Lemon-Chicken Velvet Soup Recipe

Photo by: Taste of Home

good with sourdough bread

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 3 tablespoons lemon juice
• 1-1/2 cups cubed cooked chicken breast
• 10 fresh or frozen sugar snap peas
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon peel
• 3 tablespoons heavy whipping cream

Directions

• In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in the chicken, peas, parsley and lemon peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil). Yield: 2 servings.

Banana Boats Recipe

Photo by: Taste of Home

Ingredients

• 4 medium unpeeled ripe bananas
• 4 teaspoons miniature chocolate chips
• 4 tablespoons miniature marshmallows

Directions

• Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats.
• Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown. Yield: 4 servings.

Raspberry Banana Bread Recipe

Ingredients

• 1-3/4 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 cup fresh or frozen unsweetened raspberries
• 1/2 cup chopped walnuts

Directions

• In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil and water. Stir into the dry ingredients just until moistened. Fold in raspberries and walnuts.
• Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).