Wednesday, July 27, 2016

Bacon Roll-Ups

TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 5 servings


  • 1/3 cup finely chopped onion
  • 1 tablespoon butter
  • 3 cups cubed day-old bread
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large egg, lightly beaten
  • 10 bacon strips


  1. In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients.
  2. In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels. Yield: 10 roll-ups.

Nutritional Facts
2 each: 348 calories, 30g fat (11g saturated fat), 79mg cholesterol, 613mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 7g protein

Tuesday, July 26, 2016

Sweet & Smoky Salsa

TOTAL TIME: Prep: 1 hour Process: 15 min.
MAKES: 36 servings


  • 1 cup soaked mesquite wood chips
  • 2 medium onions
  • 12 garlic cloves, peeled
  • 3 teaspoons barbecue seasoning, divided
  • 2 pounds tomatillos, husks removed (about 12)
  • 2 pounds plum tomatoes (about 8)
  • 6 jalapeno peppers
  • 1-1/2 cups cider vinegar
  • 1-1/4 cups packed brown sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup minced fresh cilantro


  1. Add wood chips to grill according to manufacturer's directions.
  2. Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally.
  3. Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally.
  4. When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro.
  5. Carefully ladle hot mixture into four hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  6. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 4 pints.


  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain. 
  • The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts
1/4 cup: 49 calories, trace fat (trace saturated fat), 0mg cholesterol, 180mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein Diabetic Exchanges:1/2 starch

Monday, July 25, 2016

Amazing Slow Cooker Orange Chicken

TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES: 8 servings


  • 1 cup chicken stock
  • 1 cup orange juice
  • 1 cup orange marmalade
  • 1/2 cup ketchup
  • 1/4 cup Dijon mustard
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon garlic powder
  • 3/4 teaspoon crushed red pepper flakes
  • 2 tablespoons molasses, optional
  • 2 pounds boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1/2 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 2 cups fresh broccoli florets
  • Hot cooked rice
  • Optional toppings: chopped green onions, peanuts and fresh cilantro


  1. In a small bowl, combine the first 11 ingredients; stir in molasses if desired. In a 4-qt. slow cooker, combine chicken, cornstarch, salt and pepper; toss to coat. Top with red pepper. Pour stock mixture over top. Cover and cook on low for 4 hours or until chicken is tender.
  2. Stir in broccoli. Cover and cook on high 30-40 minutes longer or until broccoli is crisp-tender. Serve with rice. Sprinkle with toppings of your choice. Yield: 8 servings.

Nutritional Facts
1 cup (calculated without rice and toppings): 319 calories, 3g fat (1g saturated fat), 63mg cholesterol, 891mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 25g protein

Sunday, July 24, 2016

Raspberry Custard Kuchen

TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 10-12 servings


  • 1-1/2 cups all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 2 tablespoons heavy whipping cream
  • 1/2 cup sugar


  • 3 cups fresh raspberries
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 large eggs, beaten
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract


  1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.
  2. Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
  3. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator. Yield: 10-12 servings.

Nutritional Facts
1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g protein

Saturday, July 23, 2016

Chocolate-Raspberry Martinis


  • 1 1/3 cups (325 mL) half and half
  • 1 cup (250 mL) semi-sweet chocolate morsels
  • 1 container (10 oz) frozen raspberries in syrup, thawed
  • 6 oz (175 g) raspberry-flavored vodka, divided
  • 2 cups (500 mL) ice, divided
  • Fresh raspberries and mint sprigs (optional)


  1. Place half and half in Classic Batter Bowl; microwave, uncovered, on HIGH 60-90 seconds or until beginning to simmer. Add chocolate morsels; whisk using Stainless Whisk until smooth. Pour half of the chocolate mixture into Shaker.
  2. Strain raspberries using (5-in./13-cm) Strainer into Small Batter Bowl, pressing with Ladle to measure 2/3 cup (150 mL) juice. (Discard seeds.) Using jigger to measure, add 3 oz (90 g) of the vodka, 1/3 cup (75 mL) of the raspberry juice and 1 cup (250 mL) of the ice to Shaker. Secure lid on Shaker; shake vigorously 1-2 minutes or until ice is almost melted and mixture is smooth. Divide martinis evenly among three Dots Martini Glasses.
  3. Pour remaining chocolate mixture, vodka, raspberry juice and ice into Shaker; shake and serve in three additional Martini Glasses as directed above. Garnish with raspberries, if desired.

6 servings

Nutrients per serving:
Calories 360, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 20 mg, Carbohydrate 36 g, Protein 4 g, Sodium 30 mg, Fiber 3 g

Cook's Tips:
  • To substitute frozen raspberries in syrup, place 1 1/2 cups (375 mL) bagged frozen raspberries in (2-cup/500-mL) Prep Bowl. Place 1/4 cup (50 mL) sugar and 1/2 cup (125 mL) water in Small Micro-Cooker®. Microwave 1 minute or until sugar is dissolved; pour over berries. Let stand 2-3 minutes or until berries are thawed. Meanwhile, prepare recipe as directed in Step 1. Proceed as directed in Step 2.
  • To add a decorative touch to martinis, place 1/4 cup (50 mL) semi-sweet chocolate morsels in (1-cup/250-mL) Prep Bowl. Microwave on HIGH 30-45 seconds, stirring every 15 seconds. Place melted chocolate into a resealable plastic bag and decorate inside of glasses. Fill with martini mixture.