Tres Leches Cake

Ingredients:

1 2-layer-size regular white cake mix

3/4 cup butter, softened

6 eggs

1/2 cup water

2 tablespoons finely shredded lime peel

1 recipe Tres Leches Mixture (see recipe below)

3 cups fresh strawberries, chopped

1 cup whipping cream

3/4 cup granulated sugar

1 teaspoon vanilla

Directions:

Preheat oven to 350 degree F. Grease and flour a 10-inch springform pan; set aside.

In a mixing bowl, combine cake mix, butter, eggs, and water. Beat on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick). Stir in lime peel. Spread batter in prepared pan. Bake about 50 minutes or until a wooden skewer inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes (cake may sink during cooling). Loosen cake from sides of pan; remove sides. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on a wire rack (the bottom of the cake should be cold to the touch).

Line an 11-inch round straight-side Dutch oven or other 11-inch diameter container with plastic wrap, allowing wrap to hang over edges. Using a serrated knife, split cake in half horizontally. Place top half of cake, cut side up, in prepared container. Top with strawberries. Place cake bottom, cut side down on strawberries. Press down lightly.

Using a long-tined fork or wooden skewer, poke holes in cake layers across the entire surface. Slowly pour 4 cups of the Tres Leches Sauce over cake. Cover cake; chill 8 to 12 hours or overnight. Cover and chill remaining mixture.

About 1 hour before serving, slowly pour 1 cup of the remaining Tres Leches Sauce over cake. Cover and chill cake and remaining Tres Leches Sauce until serving time.

To serve, in a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer until stiff peaks form. Remove cake from refrigerator; uncover. Place a serving platter with a lip, upside down, over the container; carefully invert. Remove plastic wrap. Spread whipped cream mixture over top and sides of cake. Some of the Tres Leches Sauce will seep out of the cake as it stands. Serve immediately with the remaining Tres Leches Sauce on the side. Makes 12 to 16 servings.

Tres Leches Sauce

Ingredients:

2-12 ounce can evaporated milk

2-14 ounce can sweetened condensed milk

2 cups milk or whipping cream

Directions:

In a saucepan combine evaporated milk, sweetened condensed milk, and milk or whipping cream. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a large bowl. Cover; cool completely. Makes about 7-1/2 cups sauce.

Recipe shared from: http://www.bhg.com/recipe/layer-cakes/tres-leches-cake/

Cabalerros Ricos (Bread Pudding Souffle with Almonds and Cinnamon Syrup)

Ingredients:

2 cups whole milk

1/4 cup granulated sugar

16 1/2-inch slices French bread

4 egg whites

2 egg yolks

Vegetable oil

1 cup water

1 cup granulated sugar

6 ounces piloncillo or 1 cup packed brown sugar

2 whole cloves

4 4-inch sticks cannella or other stick cinnamon

1/2 cup whole almonds, coarsely chopped

1/4 cup coffee-flavor liqueur or strong brewed coffee

4 - 5 cups purchased dulce de leche ice cream or 1 recipe Mexican Chocolate Ice Cream (optional)

Directions:

In a shallow dish combine milk and the 1/4 cup granulated sugar; stir until sugar is dissolved. Dip bread slices into milk mixture; place in a colander to drain.

In a large bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form. In a small bowl beat egg yolks with an electric mixer on medium to high speed for 3 to 5 minutes or until lemon colored. Gently fold beaten egg yolks into beaten egg whites.

Pour 1/2 inch of oil into a heavy 12-inch skillet; heat over medium-high heat until hot enough to sizzle a drop of water. Reduce heat. Dip bread slices, one at a time, into egg mixture, spreading egg mixture on bread slices as needed to coat. Fry bread slices, four at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels.

Meanwhile, for syrup, in a medium saucepan combine the water, the 1 cup granulated sugar, the piloncillo, and cloves. Bring mixture to a simmer over medium heat, stirring often to break up piloncillo. Stir in cannella. Cook and stir about 8 minutes more or until slightly thickened (about the consistency of maple syrup). Strain through a fine-mesh sieve. Discard cloves and cannella. Return sugar mixture to saucepan. Stir in almonds and liqueur. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes more or until reduced to 1-1/2 cups.

Preheat oven to 350 degrees F. Arrange half of the fried bread slices in a 3-quart rectangular baking dish. Pour half of the syrup mixture over the bread slices. Repeat layers.

Bake, uncovered, for 25 to 30 minutes or until syrup bubbles and top is lightly golden brown. Serve warm. If desired, serve with ice cream.


Recipe shared from: http://www.bhg.com/recipe/pudding/cabalerros-ricos-bread-pudding-souffle-with-almonds-and-cinnamon-syrup/

Cheesecake Flan

Ingredients:

2 cups sugar
1/4 cup water
12 ounces cream cheese, at room temperature
3 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups milk, at room temperature
1 teaspoon vanilla extract

Directions:

Special equipment: 10 (3 1/2-inch) ramekins

Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.

Preheat your oven to 325 degrees F.

Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.

Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.

Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.

Recipe shared from: http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/cheesecake-flan-recipe/index.html

Mexican Crullers (Churros)

Ingredients:

Crullers

1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions:

To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.
Recipes shared from: http://www.cookingchanneltv.com/recipes/daisy-martinez/mexican-crullers-churros-recipe/index.html

Gazpacho Shrimp Salad

Ingredients:

1 1/2 pounds fresh or frozen extra-large or jumbo shrimp, unpeeled

1 Red Pepper-Tomato Dressing (see recipe below)

5 large ripe tomatoes, chopped

1 medium green sweet pepper, chopped

1 medium red onion, chopped

1 English cucumber, chopped

2 cups purchased crushed croutons

Italian (flat-leaf) parsley

Directions:

Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full with lightly salted water; bring to boiling. Add shrimp. Cook, uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water for 1 to 2 minutes or until opaque. Remove with slotted spoon; set aside to cool.

Prepare Red Pepper-Tomato Dressing. In large bowl toss together vegetables. Season with salt and pepper.

Divide dressing among 6 bowls. Top with vegetables, shrimp, croutons, and parsley. Makes 6 servings.


Red Pepper-Tomato Dressing

Ingredients:

1-12 ounce jar roasted red sweet peppers

2 large, ripe tomatoes, quarted

1/3 cup extra-virgin olive oil

2 tablespoons vinegar

1 clove garlic, minced

1 teaspoon smoked paprika

Directions:

Drain roasted red sweet peppers. In blender combine peppers, tomatoes, extra virgin olive oil, 1 tablespoon vinegar, garlic, and smoked paprika. Cover and blend until very smooth. Season with remaining 1 tablespoon vinegar, salt, and pepper.

Recipe shared from: http://www.bhg.com/recipe/salads/gazpacho-shrimp-salad/

Grilled Vegetable Tostadas with Quick Mole Sauce

Ingredients:

1 recipe Quick Mole Sauce, (see recipe below)

4 medium zucchini and/or yellow summer squash, quartered lengthwise

1 medium eggplant, cut in 1/2-inch slices

1 large red onion, cut in 1/2-inch slices

2 tablespoons olive oil

16 4 - 6 inches toasted corn tortillas*

1-8 ounce carton sour cream

1 cup crumbled queso fresco or feta cheese

Avocado slices and/or Fresh Cilantro

Directions:

Prepare Quick Mole Sauce.

Brush zucchini or squash, eggplant, and onion with olive oil; season with salt and black pepper.

For charcoal grill, on rack of uncovered grill, cook vegetables directly over medium coals 5 to 8 minutes or until tender, turning once halfway through grilling. (For gas grill, preheat. Reduce heat to medium. Place vegetables on rack over heat. Cover and grill as above.) Cut vegetables in pieces.

Serve the grilled vegetables with Quick Mole Sauce, toasted tortillas, sour cream, cheese, avocado, and cilantro. Makes 8 servings.

Quick Mole Sauce

Ingredients:

2 tablespoons pumpkin seeds

1 teaspoon sesame seeds

1 medium onion, chopped

2 cloves garlic, minced

2 - 3 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 cup barbecue sauce

1/2 ounce bittersweet chocolate, chopped

hot pepper sauce (optional)

Directions:

In large dry skillet over medium heat toast pumpkin seeds and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet. In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional). Bring to boiling; reduce heat. simmer until chocolate is melted. Cool slightly. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool. Makes 1-1/2 cups.

Recipe shared from:  http://www.bhg.com/recipe/appetizers-snacks/grilled-vegetable-tostadas-with-quick-mole-sauce/ 

Fish Tostadas with Chili Lime Cream

Ingredients:

1 pound fresh tilapia or cod fillets

1/2 teaspoon chili powder

1 lime, halved

1/2 cup sour cream

1/2 teaspoon garlic powder

8-6 inches tostada shells

2 cups shredded cabbage mix

1 avocado, halved, seeded, peeled, and sliced (optional)

1 cup cherry tomatoes, quartered (optional)

Bottled hot pepper sauce (optional)

Directions:

Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

Recipe shared from:  http://www.bhg.com/recipe/seafood/fish-tostadas-with-chili-lime-cream/ 

Queso Fundido with Corn-Bread Dippers

Ingredients:

1-8 1/2 ounce package corn muffin mix

2 fresh poblano chile peppers

1 small red sweet pepper

3 cups Monterey Jack cheese (12 ounces)

2 tablespoons all-purpose flour

1/3 cup finely chopped onion

1 tablespoon butter or margarine

3/4 cup half-and-half or light cream

1/3 cup finely chopped, peeled jicama

Directions:

For the cornbread dippers, prepare corn muffin mix according to package directions. Spread batter in a greased 9x9x2-inch baking pan. Bake in a 400 degree F oven about 15 minutes or until top is golden. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan; cool completely on rack. Using a long-bladed, serrated knife, cut bread into 1/2-inch slices. Cut each slice into thirds. Place in a single layer on a large, ungreased baking sheet. Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes. Cool on a wire rack. Store in an airtight container up to 2 days. Makes 48 dippers.

Meanwhile, quarter peppers; remove stems, seeds, and membranes. Place pepper pieces, skin side up. on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in foil; let stand 15 minutes. Peel off skin and discard. Finely chop peppers.

Meanwhile, toss together cheese and flour in a bowl; set aside. Cook onion in hot butter in a medium saucepan until onion is tender. Stir in half-and-half. Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted. Stir in roasted peppers and jicama; heat through. Transfer mixture to a fondue pot. Place fondue pot over a fondue burner. Keep dip warm up to 2 hours.

Recipe shared from:  http://www.bhg.com/recipe/eggs-cheese/queso-fundido-with-corn-bread-dippers/

Chorizo-Pepper Hand Pies

Ingredients:

1 tablespoon extra-virgin olive oil

1/4 cup finely chopped red onion

2 cloves garlic, minced

1/2 yellow sweet pepper, seeded and finely chopped

5 ounces uncooked chorizo sausage

1/2 cup chopped tomato, fresh or canned

1 teaspoon dried oregano, crushed

1/2 teaspoon ground cumin

4 ounces grated queso fresco (3/4 cup)

1-17.3 ounce package frozen puff pastry sheets (2 sheets), thawed

1 egg yolk, lightly beaten

1 tablespoon milk

1 recipe Sweet Pepper Topper (see recipe below)

Taco sauce or salsa (optional)

Directions:

Heat the oil in a large skillet over medium heat. Add the onion, garlic, and sweet pepper and cook, stirring occasionally, until tender, 7 minutes. Add the chorizo, stirring occasionally, and breaking up the sausage, until the sausage is no longer pink, 5 minutes. Drain fat. Return to heat and add the tomato, oregano, and cumin to the meat mixture and simmer, uncovered, until the mixture is almost dry, 5 to 8 minutes. Season with salt and black pepper. Let cool. Add the queso fresco and stir to combine.

Preheat oven to 400 degrees F. On a floured surface with a floured rolling pin, roll the puff pastry to 1/8-inch thickness. With a 3-1/2-inch round cookie cutter, cut 24 circles. Place 1 tablespoon filling in center of each circle. Combine beaten egg yolk with milk. Brush edges of half the circle with egg wash. Fold circle over to enclose filling; pinch edges together to seal. Brush tops with egg wash. Place on an ungreased baking sheet; bake 12 minutes or until golden brown.

Serve warm topped with Sweet Pepper Topper and taco sauce for dipping. Makes 24 hand pies.


Sweet Pepper Topper

Ingredients:

1 cup chopped yellow and/or orange sweet pepper

1/3 cup chopped pitted ripe olives

1/4 cup chopped fresh Italian (flat-leaf) parsley

Directions:

In small bowl combine pepper, olives, and parsley.

Recipe shared from: http://www.bhg.com/recipe/appetizers-snacks/chorizo-pepper-hand-pies/

Puffed Oven Pancake with Brown Sugar-Banana Sauce

Ingredients:

2 tablespoons butter

4 eggs

2/3 cup all-purpose flour

2/3 cup fat-free milk

1/4 teaspoon salt

1/2 cup butter

1/3 cup packed brown sugar

3 medium bananas, sliced

2 tablespoons light rum or apple juice

Powdered sugar (optional)

Whipped cream (optional)

Directions:

Preheat oven to 400 degrees F. Place the 2 tablespoons butter in a 12-inch oven-going skillet or round heavy metal baking pan. Place skillet in oven for 3 to 5 minutes or until butter is melted.

Meanwhile, in a medium bowl beat eggs with a wire whisk or rotary beater. Add flour, milk, and salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.

For brown sugar-banana sauce, in a small saucepan combine the 1/2 cup butter and the brown sugar. Cook and stir over medium heat until melted. Add bananas; cook about 2 minutes or until heated through, stirring gently. Carefully stir in rum; heat through.

To serve, spoon sauce over pancake. If desired, sprinkle lightly with powdered sugar and serve with whipped cream. Serve warm.

Recipe shared from:  http://www.bhg.com/recipe/puffed-oven-pancake-with-brown-sugar-banana-sauce/ 

Spinach and Cheese Omelet

Ingredients:


Nonstick cooking spray

2 cups refrigerated or frozen egg product, thawed, or 8 eggs

2 tablespoons snipped fresh chives, Italian (flat-leaf) parsley, or chervil

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

1/2 cup shredded reduced-fat sharp cheddar cheese (2 ounces)

2 cups fresh baby spinach leaves or torn fresh spinach

1 recipe Red Pepper Relish (see recipe below)

Directions:

Coat a 10-inch nonstick skillet with flared side with cooking spray. Heat skillet over medium heat.

In a large bowl combine eggs, chives, salt, and cayenne pepper. Use rotary beater or wire whisk to beat until frothy. Pour into prepared skillet. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but still shiny.

When egg is set but still shiny, sprinkle with cheese. Top with 1 cup of the spinach and 1/4 cup of the Red Pepper Relish. With a spatula, lift and fold one side of omelet partially over filling. Arrange remaining spinach on warm platter. Transfer omelet to platter. Top with remaining relish.


Red Pepper Relish

Ingredients:

2/3 cup chopped red sweet pepper

2 tablespoons finely chopped green onion or onion

1 tablespoon cider vinegar

1/4 teaspoon black pepper

Directions:

In a small bowl combine red sweet pepper, green onion, cider vinegar, and black pepper.

Recipe shared from:  http://www.bhg.com/recipe/spinach-and-cheese-omelet/ 

Cinnamon Fantans

Ingredients:

2 1/2 - 3 cups all-purpose flour

1 package active dry yeast

3/4 cup milk

1/4 cup sugar

1/4 cup butter

1 teaspoon salt

1 egg

2 tablespoons butter, melted

1/2 cup sugar

1/3 cup chopped walnuts

1 1/2 teaspoons ground cinnamon

Water (optional)

Sugar (optional)

Directions:

In a large bowl, combine 1-1/4 cups of the flour and the yeast. Set aside. In a small saucepan, heat and stir the milk, the 1/4 cup sugar, the 1/4 cup butter, and the salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double in size (about 1-1/2 hours).

Grease baking sheet; set aside. Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll out to a 20x10-inch rectangle. Brush with the 2 tablespoons melted butter.

In a small bowl, combine the 1/2 cup sugar, the chopped walnuts, and cinnamon; sprinkle evenly over dough. Starting from a long side, roll up dough into a spiral. Evenly cut into eight slices.

Being careful not to cut all the way through, snip or cut each slice into quarters. Place slices, seam sides down, 3 inches apart on the prepared baking sheet; spread each slightly to form a fan. Cover; let rise in a warm place until almost double in size (30 to 45 minutes). Preheat oven to 350 degrees F. If desired, brush rolls with water and sprinkle with additional sugar.

Bake rolls in the preheated oven for 12 to 15 minutes or until golden. Serve warm. Makes 8 rolls.

Recipe shared from: http://www.bhg.com/recipe/sweet-rolls/cinnamon-fantans/

Frizzled Eggs over Garlic Steak and Mushroom Hash

Ingredients:

2 tablespoons vegetable oil

2 cups frozen diced hash brown potatoes with onions and peppers

1-8 ounce package sliced fresh mushrooms

4 3 - 4 ounces thin breakfast steaks

Salt

Ground black pepper

4 - 6 cloves garlic, thinly sliced

4 eggs

Fresh tarragon (optional)

Directions:

In a 12-inch skillet heat 1 tablespoon of the oil. Cook potatoes and mushrooms, covered, over medium-high heat for 10 minutes. Stir occasionally. Remove from skillet; cover to keep warm.

Sprinkle steaks with salt and pepper. Heat remaining 1 tablespoon oil in skillet. Cook steaks and garlic for 3 to 4 minutes, turning once, until desired doneness. Remove from skillet; cover to keep warm.

Add eggs to the hot skillet; sprinkle with salt and pepper. Cook to desired doneness. Place potatoes, steaks, and eggs on plates. If desired, sprinkle with fresh tarragon.

Recipe shared from: http://www.bhg.com/recipe/beef/frizzled-eggs-over-garlic-steak-and-mushroom-hash/

English Muffin Bread

Ingredients:

Cornmeal

6 cups all-purpose flour

2 packages active dry yeast

1/4 teaspoon baking soda

2 cups milk

1/2 cup water

1 tablespoon sugar

1 teaspoon salt

1 Honey Butter (see recipe below)

Directions:

Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.

In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree F to 130 degree F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).

Bake in a 400 degree F oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. If desired, serve with Honey Butter. Makes 2 loaves (32 servings).


Honey Butter

Ingredients:

1/2 cup butter, softened

1/4 cup honey

Directions:

In a small mixing bowl beat softened butter and honey with an electric mixer on low speed until combined. Cover and chill. Makes about 3/4 cup.

Recipe shared from: http://www.bhg.com/recipe/quickbreads/english-muffin-bread/

Peanut Butter Cream Sandwich Cookies

Ingredients:

1/2 cup chunky peanut butter

1/2 cup shortening

1 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 teaspoon baking soda

1/8 teaspoon salt

1 1/4 cups all-purpose flour

Granulated sugar

1 recipe Peanut Cream Filling (see recipe below)

Directions:

Preheat oven to 350 degrees F. In bowl beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg and vanilla. Beat until combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour.

Form dough into balls, using a level teaspoon each. Place 1-1/2 inches apart on ungreased or parchment-lined baking sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.

Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheet 1 minute. Transfer to wire rack; cool.

Spread one teaspoon Peanut Cream Filling on flat side of half of cookies. Top with remaining cookies. Store in airtight container at room temperature up to 3 days. Freeze unfilled cookies up to 1 month. Makes about 4 dozen sandwich cookies.


Peanut Cream Filling

Ingredients:

3/4 cup chunky peanut butter

3/4 cup marshmallow creme

3 tablespoons milk

3/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

3 tablespoons powdered sugar

Directions:

In medium bowl whisk together peanut butter, marshmallow creme, milk, cinnamon, and cumin. Gradually whisk in 3 tablespoons powdered sugar.

Recipe shared from: http://www.bhg.com/recipe/cookies/peanut-butter-cream-sandwich-cookies/

Loaded Oatmeal Cookies

Ingredients:

1/4 cup butter, softened

1/2 cup packed brown sugar

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/8 teaspoon salt

1 egg

1 teaspoon vanilla

3/4 cup all-purpose flour

3/4 cup rolled oats

1/4 cup flax seed meal

1/4 cup wheat germ

2 ounces dark chocolate, finely chopped

1/4 cup dried cranberries

1/4 cup chopped walnuts, toasted

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, cinnamon, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour. Stir in rolled oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly).

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until tops are lightly browned. Let cookies cool on cookie sheet for 1 minute. Transfer cookies to wire rack to cool. Makes about 30 cookies.

Recipe shared from:  http://www.bhg.com/recipe/cookies/loaded-oatmeal-cookies/ 

Casablanca Moroccan Burgers

Ingredients:

1 pound ground beef (85% lean)

1/3 cup finely snipped dried apricots

2 tablespoons pine nuts, toasted

2 tablespoons chopped fresh cilantro

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground coriander

1/4 teaspoon ground black pepper

4 kaiser rolls

1 recipe Moroccan Ketchup (see below)

4 leaves red leaf lettuce

1 medium tomato, sliced

Directions:

1.In a large bowl combine beef, apricots, pine nuts, cilantro, garlic, salt, cumin, cinnamon, coriander, and pepper. Shape mixture into four 3/4-inch-thick patties.

2.For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.) Serve burgers on rolls topped with Moroccan Ketchup, lettuce, and tomatoes. Makes 4 servings.


Moroccan Ketchup

Ingredients:

1/3
cup ketchup

1/8 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1/8 teaspoon ground coriander

1/8 teaspoon ground black pepper

Directions:

In a small bowl combine ketchup, cumin, cinnamon, coriander, and pepper.

Recipe shared from:  http://www.bhg.com/recipe/beef/casablanca-burgers/ 

Blue Cheese Stuffed Burger with Red Onion and Spinach

Ingredients:

1 pound ground beef

1 tablespoon Worcestershire sauce

1 teaspoon freshly ground black pepper

1/3 - 1/2 cup crumbled blue cheese (about 2 ounces)

1 medium red onion, cut into thin slices

Olive oil

Salt

4 hamburger buns, split

1 cup fresh baby spinach

Directions:

In a large bowl combine beef, Worcestershire sauce, and pepper. On waxed paper shape beef mixture into eight thin 4-inch-diameter patties. Place 1 tablespoon of the blue cheese into the centers of four of the patties. Top with the remaining four patties; pinch edges to seal.

Brush onion slices with olive oil; sprinkle with salt.

Place burgers and onion slices on the rack of an uncovered grill directly over medium-high heat. Grill 5 minutes per side or until done (160 degrees F to 165 degrees F). Brush cut sides of buns with olive oil. Grill, cut side down, the last minute of grilling.

Serve burgers on buns with grilled onions, spinach, and remaining cheese.

Recipe shared from:   http://www.bhg.com/recipe/beef/blue-cheese-stuffed-burger-with-red-onion-and-spinach/

Turkey Burger with Peaches and Blueberries

Ingredients:

4 small peaches

1 pound ground turkey

4 slices Monterey Jack cheese

1/2 cup blueberries

1/4 teaspoon chili powder

4 thick slices roasted garlic country bread or garlic bread, toasted if desired

Fresh mint (optional)

Directions:

Finely chop one of the peaches; add ground turkey, salt, and pepper. Shape turkey mixture into four 1/2-inch-thick patties (if necessary, dampen hands first). Grill on the rack of an uncovered grill directly over medium-high heat for 4 to 5 minutes per side or until no pink remains (165 degrees F). Add cheese; cover and cook 1 minute more.

Meanwhile, coarsely chop remaining peaches. In a large skillet combine peaches, blueberries, and chili powder. Cook, stirring occasionally, over medium heat for 5 to 6 minutes or until heated through and juices are beginning to form.

Top each piece of garlic bread with one turkey burger and some of the peach mixture. If desired, top with mint and additional chili powder.

Recipe shared from: www.bhg.com

Baked Chicken Cordon Bleu

Ingredients:

2-6 ounce packages long grain and wild rice mix

2 cups sliced fresh mushrooms

1/4 cup sliced green onions

2 cloves garlic, minced

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups half-and-half or light cream

1/2 cup shredded Gruyere cheese (2 ounces)

2 tablespoons dry sherry (optional)

6 skinless, boneless chicken breast halves (about 2- 1/2 pounds total)

3 ounces Gruyere cheese, cut into 3x1/2x1/2-inch sticks

6 very thin slices Black Forest ham or country ham

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/3 cup all-purpose flour

2 eggs, lightly beaten

2 tablespoons water

1 1/2 cups panko (Japanese-style bread crumbs)

1/4 cup vegetable oil

Directions:

Preheat oven to 350 degrees F. Prepare rice mixes according to package directions. Spread cooked rice in the bottom of an ungreased 3-quart baking dish.

Meanwhile, for sauce, in a medium saucepan, cook mushrooms, green onions, and garlic in hot butter over medium heat until tender. Stir in the 2 tablespoons flour. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. If desired, stir in sherry. Spoon sauce over rice; cover and keep warm.

Starting from the thickest side of each chicken breast half, make a horizontal slit to, but not through, the other side. Wrap each stick of cheese in a slice of ham and insert into a slit. Secure with wooden toothpicks. Sprinkle chicken with salt and pepper.

Place the 1/3 cup flour in a shallow dish. In a second shallow dish, combine eggs and water. Place panko in a third shallow dish. Dip chicken in flour, shaking off excess; dip in egg, then in panko, turning to coat.

In an extra-large skillet, heat 2 tablespoons of the oil over medium heat. Cook chicken, half at a time, in hot oil about 4 minutes or until brown on both sides, adding the remaining 2 tablespoons oil with the second batch. Remove toothpicks. Place chicken on top of sauce.

Bake, covered, for 40 to 45 minutes or until chicken is no longer pink (170 degrees F). Makes 6 servings.

Recipe shared from: http://www.bhg.com/recipe/chicken/baked-chicken-cordon-bleu/

Zesty Barbecue Quesadillas

Ingredients:

Nonstick cooking spray

4- 7  or 8 inches flour tortillas

1 cup shredded extra-sharp cheddar cheese or Mexican cheese blend (4 ounces)

1-4 ounce can diced green chiles, drained

1-18 ounce tub refrigerated barbecue sauce with shredded chicken (2 cups)

1 cup bottled salsa

1/4 cup dairy sour cream

1/4 cup sliced green onion (2)

Directions:

Coat one side of each tortilla with cooking spray. Place, coated sides down, on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with green chiles and barbecue sauce with chicken. Fold tortillas in half, pressing gently.

Preheat oven to 350. In a hot 10-inch skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes or until golden brown, turning once.

Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.

Recipe shared from:  www.bhg.com

Crispy Fish and Peppers

Ingredients:

1 pound fresh or frozen (thawed) small fish fillets (such as grouper, catfish, or tilapia)

3/4 cup buttermilk

1 egg

1 teaspoon Cajun seasoning

1 cup all-purpose flour

3 - 4 tablespoons vegetable oil

1 cup sliced and/or chopped miniature sweet peppers

1 lemon, cut up

Directions:

Rinse fish and pat dry with paper towels.

In a shallow dish, whisk together buttermilk, egg, and Cajun seasoning. Place flour in another shallow dish. Dip fish in buttermilk and flour. Repeat to coat fish twice.

Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat. Carefully add fish to hot oil (working in batches, if necessary). Cook for 3 to 5 minutes on each side or until golden. Add more oil, if needed. Drain on paper towels.

Drain oil from skillet; wipe clean with paper towel. Add peppers to skillet and cook 2 minutes or until crisp tender.

Serve fish with peppers and lemon. Makes 4 servings.

Recipe shared from: http://www.bhg.com/recipe/seafood/crispy-fish-and-peppers/

Individual Ham and Cheese Quiches

Ingredients:

1-15 ounce package rolled refrigerated unbaked piecrust (2 crusts)

1/2 cup shredded Italian cheese blend

1/2 cup finely chopped sweet red pepper

1/4 cup finely chopped peppered or smoked cooked ham

1 tablespoon thinly sliced green onion or 1-1/2 teaspoons snipped fresh chives

1 1/2 teaspoons all-purpose flour

1/4 teaspoon Italian seasoning, crushed

1/8 teaspoon salt

1/8 teaspoon ground black pepper

3 eggs, slightly beaten

1/2 cup half-and-half, light cream, or milk

Fresh herb springs, such as basil, oregano or thyme (optional)

Directions:

Let piecrusts stand at room temperature according to package directions. Preheat oven to 400 degrees F. Cut each piecrust into four equal sections (eight sections total). Press sections of piecrust onto the bottom and up the sides of eight, 4-inch fluted individual tart pans* with removable bottoms. Trim excess dough from top of pans.

Line each pastry shell with a double thickness of foil. Place pans on a baking sheet. Bake in preheated oven for 7 minutes. Remove foil. Bake 2 to 3 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

In a medium bowl combine shredded Italian cheese blend, red sweet pepper, ham, green onion, flour, Italian seasoning, salt and pepper. Divide mixture evenly among pastry shells.

In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling mixture in each pastry shell. Bake for 20 minutes or until filling is set. Let stand 5 minutes before serving. If desired, top with a fresh herb sprig. Makes 8 individual servings.

Recipe shared from:  http://www.bhg.com/recipe/casseroles/individual-ham-and-cheese-quiches/ 

Blue Cheese and Bacon Mini Corndogs

Ingredients:

1 cup all-purpose flour

2/3 cup yellow cornmeal

2 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon dry mustard

1/4 teaspoon salt

1 tablespoon shortening

3/4 cup milk

1/4 cup blue cheese

1 egg

3 slices bacon, crisp-cooked and finely crumbled or chopped

Oil for deep fat frying

6 jumbo beef franks, cut in half crosswise

12-6-inch wooden skewers

Honey mustard or mustard

Blue Cheese Dip (see recipe below)

Fresh Italian (flat-leaf) parsley (optional)

Directions:

In large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs. In a blender combine milk, blue cheese, and egg; cover and blend until almost smooth. Add egg mixture to flour mixture along with bacon; mix well. (Batter will be thick.)

Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees F. (should take about 15 minutes).

Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200 degrees F. oven while frying remaining franks. Serve warm with honey mustard and/or Blue Cheese Dip. Sprinkle parsley. Makes 12 appetizer corn dogs.

Blue Cheese Dip

Ingredients:

2/3 cup mayonnaise

1/4 cup sour cream

2 ounces crumbled blue cheese

1 teaspoon Worcestershire sacue

1/8 teaspoon ground black pepper

Directions:

In medium bowl combine mayonnaise, dairy sour cream, crumbled blue cheese, Worcestershire sauce, and ground black pepper. Cover and chill until ready to serve.

Recipe shared from: http://www.bhg.com/recipe/beef/blue-cheese-mini-corndogs/

Berry Truffle Pie

Ingredients:

1 Pastry for Single-Crust Pie (see recipe below) or 1/2 of a 15-ounce package refrigerated piecrusts (1 crust)

1-6 ounce package (1 cup) semisweet chocolate pieces

1 tablespoon butter

1-8 ounce package cream cheese, softened

2 tablespoons orange liqueur (optional)

1/4 cup sifted powdered sugar

1 whole strawberries, rinsed and stems removed

1 cup mixed berries, such as blueberries and raspberries

2 tablespoons red currant jelly

1/2 cup whipping cream

2 tablespoons sifted powdered sugar

1/2 teaspoon finely shredded orange peel


Directions:

Prepare and/or bake pastry shell; set aside. In a saucepan combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur (if desired). Heat and stir until combined. Remove from heat. Stir in the powdered sugar. Spread in baked pastry shell. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly; brush over berries. Cover; chill for 4 hours.

Let pie stand at room temperature for 30 minutes before serving. Beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped cream into center of pie. Makes 8 servings.


Pastry for Single-Crust Pie

Ingredients:

1/4 cup all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 - 5 tablespoons cold water

Directions:

Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened (4 to 5 tablespoons total). Form dough into a ball. On a floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to 1/2 inch beyond edge of plate. Fold under extra dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden.

Recipe shared from: http://www.bhg.com/recipe/pies/berry-truffle-pie/

Fresh Berry Napoleons

Ingredients:

8 sheets frozen phyllo dough, thawed

Nonstick cooking spray

2 tablespoons coarse sugar

1 1/2 fresh blueberries

3 tablespoons orange juice

1/4 teaspoon finely shredded orange peel

2 tablespoons sugar

1 teaspoon butter (no substitutes)

2 teaspoons cornstarch

2 teaspoons cold water

2 cups mixed fresh berries, such as blueberries, blackberries, red raspberries, and/or sliced strawberries

1 teaspoon water

1/3 cup frozen light whipped dessert topping

Mint sprigs (optional)

Directions:

Place 1 sheet of phyllo on a work surface. (Cover remaining sheets to prevent them from drying out.) Lightly coat phyllo sheet with cooking spray. Top with another sheet of phyllo; coat with cooking spray. Lightly sprinkle with some of the coarse sugar. Repeat layering with remaining phyllo sheets, cooking spray, and coarse sugar, coating each sheet with cooking spray and sprinkling every other sheet with some of the coarse sugar. Cut the stack crosswise into six even strips. Cut each strip crosswise into three 2x3-inch rectangles (you should have 18 rectangles). Place all of the stacks on ungreased cookie sheets. (There will be 2 extra phyllo stacks to use in case any break.) Bake in a 350 degree F oven for 10 to 12 minutes or until golden. Remove and cool on wire racks.

For blueberry curd, combine 1-1/2 cups blueberries, the orange juice, and orange peel in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly (about 10 minutes). Transfer blueberry mixture to a blender or food processor. Cover and blend or process until smooth. Return to saucepan. Stir in 2 tablespoons sugar and the butter.

In a small bowl combine the cornstarch and 2 teaspoons cold water. Add to blueberry mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; transfer to a bowl. Cover surface with plastic wrap and chill for 2 hours or overnight.

To serve, stir together 1 tablespoon of the blueberry curd and 1 teaspoon water in a small bowl; set aside. Divide remaining blueberry curd in half. Place 1 phyllo stack on each of 8 dessert plates. Spoon half of the blueberry curd evenly atop phyllo stacks. Spoon 1/4 cup fruit atop each stack. Spoon remaining half of blueberry curd evenly atop fruit. Top each stack with another phyllo stack. Top each dessert with some of the whipped topping. Drizzle with the reserved blueberry curd mixture. If desired, garnish with mint sprigs. Makes 8 servings.

Recipe shared from:  http://www.bhg.com/recipe/desserts/fresh-berry-napoleons/ 

The Gentleman’s Baked Cheesy Mac

Ingredients:

2 cups Smithfield Ham, cooked and diced (any ham will work except Smithfield Country Ham, which is too salty)
4 cups elbow macaroni, cooked and drained
2 cups grated cheddar cheese
3 eggs, beaten
3/4 cups sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoons salt
1 cup milk
1 cup roasted red pepper, chopped

Directions:

Preheat the oven to 350 degrees F. While the pasta is still very hot combine pasta, cheese and ham into a large bowl. In a separate bowl combine the eggs, sour cream, butter, salt and milk. Stir into the macaroni mixture. Lastly, fold in the roasted red pepper. Pour mixture into a prepared casserole dish and bake for 30-45 minutes. Top with additional cheese if desired.

Recipe shared from:  http://www.smithfield.com/recipes/recipe/the-gentlemans-cheesy-mac 

Easy Slow Cooker Split Pea and Ham Soup

Ingredients:

1-7 ounce Smithfield Ham Steak, diced
1-12 ounce bag dried split peas, rinsed and picked over
2 stalks celery, diced
1 small onion, diced
3 carrots, diced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
6 cups chicken stock

Directions:

Combine all ingredients in a 6 quart slow cooker. Cook on high for 4 - 6 hours or low for 6 - 8 hours until vegetables are tender.

Recipe shared from:  http://www.smithfield.com/recipes/recipe/split-pea-and-ham-soup 

Bacon and Blue Cheese Grilled Quesadillas

Ingredients:

1 pound Smithfield bacon, cooked crisp and chopped
6 flour tortillas (10-inch)
2 cups mozzarella cheese, shredded
1/2 cup Blue cheese, crumbled
3 tomatoes, each one cut into 4 slices (12 slices total)
2 avocados, peeled, pitted and sliced into 12 slices
1/2 cup flat leaf parsley, chopped

Avocado Mayo:
3 avocados, diced
2 cups mayo
Juice of 2 limes
1/4 cup flat leaf parsley, chopped
Pinch of cayenne pepper
Salt to taste

Directions:

Heat grill while preparing Avocado Mayo. In a blender combine all ingredients and blend until smooth. Set aside.

On a medium grill lay out 6 flour tortillas (you can work with one at a time if you like or if space is limited on your grill) Divided evenly, on one side of the tortilla and in this order, top each with mozzarella cheese, bacon, blue cheese, tomato slices, avocado slices and parsley. 

Fold empty side of tortilla over the topping side. Grill just a couple of minutes until cheese is melted. This will cook fast. Carefully flip each Quesadilla with a spatula and tongs. Cook an additional 2 minutes. 

Remove from grill. Allow to set for 2 minutes. Cut each Quesadilla into 3 slices and serve with Avocado Mayo for dipping.

Recipe shared from:  http://www.smithfield.com/recipes/recipe/coin-toss-bacon-and-blue-cheese-grilled-quesadillas 

Ham and Bacon Corn Chowder

Ingredients:

1/2 pound Smithfield Bacon, cooked crisp and chopped (reserve bacon fat)
1 1/2 cups Smithfield ham, diced
4 medium red potatoes, cubed
1 medium yellow onion, chopped
2 teaspoons dried oregano
2 dashes hot sauce
2 cups chicken stock
3 cups cream-style corn
Salt and pepper to taste
2 cups half-and-half
Chives, chopped for garnish

Directions:

In a medium stock pot add reserved bacon fat, potatoes, onion, oregano, bacon and hot sauce. Cook over medium-low heat until onions are translucent. 

Pour in the chicken stock, corn, and ham. Season with salt and pepper. Bring to a boil, reduce heat to low and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.

In a small saucepan, warm the half-and-half but do not boil. Add the warm half and half to the chowder just before serving. Garnish with chopped chives.

Recipe shared from: http://www.smithfield.com/recipes/recipe/ham-and-bacon-corn-chowder

Bacon and Mushroom Bite-Size Quiche

Ingredients:

8 slices Smithfield Bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup chopped green onion
1 2/3 cups shredded Swiss cheese
Pastry for double-crust pie (homemade or purchased)
5 eggs
1 2/3 cups sour cream

Directions:

Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F oven for about 10 minutes.

Recipe shared from:  http://www.smithfield.com/recipes/recipe/bacon-and-mushroom-bite-size-quiche 

Sweet Potato Biscuit Sandwich

Ingredients:

1 package Smithfield Deli Thin Tub Oven Roasted Turkey Breast
1 package Smithfield Deli Thin Black Forest ham
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)
Honey Butter:
1/4 cup butter, room temperature
1/4 cup honey

Directions:

Preheat oven to 450 degrees F. Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and combine to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut out 6 biscuits with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)

Allow your biscuits to cool slightly. Mix together butter and honey. Slice biscuits in half, spread with honey butter and load on the turkey and ham!


Recipe shared from: http://www.smithfield.com/recipes/recipe/sweet-potato-biscuit-sandwich

Bacon and Mushroom Stone Ground Grits

Ingredients:

1/2 pound Smithfield bacon

2 tablespoons butter

2 tablespoons garlic, minced

1/2 pound mushrooms, cleaned and chopped (button or cremini work best)

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons fresh parsley, chopped

1/4 cup parmesan cheese, freshly grated

For Grits:

3 1/2 cups water

1 cup heavy whipping cream

2 tablespoons unsalted butter

1/2 teaspoon Kosher salt

1/4 teaspoon white pepper

1 cup yellow stone ground grits

Directions:

In a large saute pan cook bacon until crisp. Remove bacon from pan and drain on paper towels. When cool roughly chop and set aside. Remove all rendered fat except 2 tablespoons in the saute pan and add butter and garlic. Saute garlic for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Salt and pepper. Stir in chopped parsley. Keep warm until grits are finished cooking.

In a medium saucepan, over high heat, bring water, cream, butter, salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes.

Fold cheese, mushroom mixture and bacon into grits and serve.

Recipe shared from:  http://www.smithfield.com/recipes/recipe/bacon-and-mushroom-stone-ground-grits 

Banana and Bacon Stuffed French Toast

Ingredients:

1 lb. Smithfield Bacon, cooked until crisp
1(500 grams) loaf of bricohe (substitute egg bread)
3-4 bananas, sliced lengthwise (each banana should yield 4 slices)
1 pkg. of mascarpone (substitute cream cheese)
6 eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teapoon orange zest
Pinch of salt
Pinch of pepper
6 tablespoons butter
Fresh maple syrup, warm
1 pint of fresh berries for garnish
Powdered sugar for dusting

Directions:

Slice brioche into 6 slices approximately 1" wide. Cut each slice almost all the way in half leaving a "hinged" edge. Spread a thin layer of mascarpone cheese on the inside of one side of each slice. Place two banana slices atop the mascarpone and finally, add two slices of the cooked bacon. Press together. 

In a large bowl add eggs, milk, cream, cinnamon, vanilla, orange zest, salt and pepper. Whisk to combine. Working in batches in a large skillet or on a griddle, melt the butter. Dip each stuffed bread into the egg mixture, being careful not to allow the bacon and bananas to fall out. Grill on each side until golden brown.

Pour warm maple syrup on a large plate and place one piece of stuffed bread on the syrup. Sprinkle fresh berries on top of the bread and dust the entire plate with powdered sugar.

Recipe shared from:  http://www.smithfield.com/recipes/recipe/banana-and-bacon-stuffed-french-toast 

Nutella Banana Liege Waffle

Ingredients:

1 1/2 tablespoons light brown sugar
1 3/4 teaspoons active dry yeast
1/3 cup lukewarm water
2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
2 sticks unsalted butter, melted (about 1 cup), plus more for brushing
1 cup Belgian pearl sugar (*see note below)

2 bananas, sliced

Nutella

Toppings:

Whipped cream

Hot fudge sauce

Directions:

In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes. In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt. Make a well in the center of the bowl and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each. Whisk the vanilla with the 1 cup of melted butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.

Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.
Preheat the oven to 250°. Preheat a Belgian waffle iron and brush it with melted butter. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed. Transfer the waffles to plates or keep them warm in the oven.


Top with Nutella, sliced bananas, whipped cream, and  hot fudge.

*Belgian pearl sugar can be purchase at specialty food shops and at this link from Amazon:  

Lars' Own Swedish Pearl Sugar, 10 oz

www.amazon.com 

Recipe shared from:  http://www.foodandwine.com/recipes/liege-waffles

Amazing Caramel Banana Pearl Sugar Liege Waffles

The Liège waffle is a richer, denser, sweeter, and chewier waffle.  The waffles are an adaptation of brioche bread dough, featuring chunks of pearl sugar which caramelize on the outside of the waffle when baked. The Waffle Window in Portland, Oregon serves the most decadent sweet and savory Liege waffles on the planet! If you've never had a Liège waffle before then you do not know what you are missing. The key to this of course is the dough, but also the amazing pearl sugar that adds a sweet crunchiness to the waffles that is indescribably amazing! Pearl sugar can be tricky to find, but below I provided a link. A small package will last for quite a while and you can use it a sweet crunchy topping in other recipes such as muffins and cakes. You can make delicious Liege waffles with the recipe below, but also love them plain with the pearl sugar alone...either way, they are amazing!

Ingredients:

1 1/2 tablespoons light brown sugar
1 3/4 teaspoons active dry yeast
1/3 cup lukewarm water
2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
2 sticks unsalted butter, melted (about 1 cup), plus more for brushing
1 cup Belgian pearl sugar (*see note below)

2 bananas, sliced

Toppings:

Whipped cream

Caramel sauce

Granola

Directions:

In a small bowl, whisk the brown sugar and yeast into the lukewarm water and let stand until foamy, about 5 minutes. In the bowl of a standing mixer fitted with the paddle, mix the flour with the salt. Make a well in the center of the bowl and pour in the yeast mixture. Mix at medium speed until shaggy, about 1 minute. Add the eggs one at a time, mixing for 20 seconds between each. Whisk the vanilla with the 1 cup of melted butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.

Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.
Preheat the oven to 250°. Preheat a Belgian waffle iron and brush it with melted butter. Gently stir the batter to deflate. Using about 2 tablespoons of batter for each, cook the waffles according to the manufacture's directions until they are golden and crisp; brush the waffle iron with melted butter as needed. Transfer the waffles to plates or keep them warm in the oven.

Top with caramel sauce, sliced bananas, whipped cream, and granola.

*Belgian pearl sugar can be purchase at specialty food shops and at this link from Amazon:  

Swedish Pearl Sugar (10 ounce)

http://amzn.to/Vn2kwN

Recipe shared from:  www.foodandwine.com