Print Recipes - Win A Team Dinner

MEDITERRANEAN SPINACH DIP
Cottage cheese is combined with our Spinach, with fresh basil, black olives and Feta
cheese. Serves 12.
INGREDIENTS:
1
2
¼
¾
¾
¼
bag Fresh Express® Spinach, chopped
cups cottage cheese
cup fresh basil, finely chopped
cup black olives, chopped
cup Feta cheese, crumbled
cup grape tomatoes, quartered
DIRECTIONS:
Mix cottage cheese until smooth in blender or food processor.
Empty into medium bowl and add remaining ingredients.
Stir & serve with pita bread wedges.
This recipe and others from Fresh Express can be found at: http://freshexpress.com/recipe/mediterranean-spinach-dip.aspx
VERY BERRY PUNCH
Enjoy this kid-friendly drink with any variety of fruits and berries.
INGREDIENTS:
1 lemon wedge
1 teaspoon superfine sugar (optional)
2 sprigs fresh mint
¼ cup cranberry juice
Ice cubes made with filtered
water that have been frozen
with blueberries inside
Polar Blueberry Seltzer
Fresh raspberries, for serving
DIRECTIONS:
Place lemon and mint in the bottom of
a cocktail shaker; add sugar and muddle
to combine.
Add juice.
Fill shaker with ice; cover and shake to
combine.
Fill a rocks glass with ice.
Strain into a rocks glass filled with crushed
ice, add a handful of berries and top with
Polar Seltzer.
Serve immediately.
Recipe created by: Deanna Segrave-Daly, RD of Teaspoon Communications - http://teaspooncomm.com
This recipe and others from Polar Seltzer can be found at: http://polarseltzer.com/recipes/very-berry-punch/
CHILI CORNBREAD BITES
Stuffed with chili and topped with cheddar cheese, these gluten-free mini cornbread muffins pack a lot of
flavor in just a few bites. Serve them on game day or with your next pot of soup or chili. Makes 12 servings.
INGREDIENTS:
1 cup stone ground
cornmeal
¾ cup gluten-free flour mix
½ cup crushed Tostitos® Original
Restaurant Style tortilla chips
(about 2 oz.)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2eggs
¾ cup nonfat plain Greek yogurt
½ cup low-fat milk
1 tablespoon honey
2 tablespoons unsalted butter, melted
½ (15 ounce can) vegetarian chili
½ cup grated Cheddar cheese
DIRECTIONS:
Preheat oven to 400°F. In a large bowl, mix cornmeal, gluten-free flour, crushed Tostitos® Original
Restaurant Style tortilla chips, baking powder, baking soda and salt. In a separate bowl, mix together
eggs, yogurt, milk, honey and butter. Add wet ingredients to cornmeal mixture and mix together until
just incorporated (be careful not to overmix). Coat 24 cup mini muffin pan with cooking spray. Scoop
about 2 teaspoons of muffin batter into each cup. Layer each cup with about 2 teaspoons of chili.
Spoon remaining batter over top chili layer in each cup. Sprinkle each cup with cheese. Bake for 10 -12
minutes until muffins just start to turn golden brown. Remove from oven.
Let cool about 5 minutes and then remove from pan and serve.
Recipe created by: Deanna Segrave-Daly, RD of Teaspoon Communications - http://teaspooncomm.com. DISCLOSURE: This recipe is designed to be gluten-free. Frito-Lay is not liable or
responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full
list of Frito-Lay’s qualified gluten-free products This recipe and others from Frito-Lay can be found at: http://www.fritolay.com/recipes/recipe-detail/chili-cornbread-bites
CHUNKY STEAK WITH RICE
INGREDIENTS:
1 can (18.8 ounces) Campbell’s® Chunky™ Steak 'N' Potato Soup
½ cup canned peas and carrots, cooked
2 cups hot cooked white rice
DIRECTIONS:
Heat the soup and peas and carrots in a 1-quart saucepan
over medium heat until the mixture is hot and bubbling,
stirring occasionally. Serve the soup mixture over the rice.
http://www.campbellskitchen.com/recipes/chunky-steak-with-rice-25303
25-MINUTE CHICKEN & NOODLES
This quick and easy skillet dish features all your favorite ingredients from chicken noodle soup,
but without the soup...instead it’s a hearty meal perfect for a busy day.
INGREDIENTS:
1 ¾ cupsSwanson®ChickenBrothor
Swanson®ChickenStock
1 teaspoon dried basil leaves, crushed
¼ teaspoon ground black pepper
2 cupsfrozenCaliforniavegetableblend
(broccoli,cauliflower,carrots)
3 ounces(about2cups)uncooked
medium egg noodles
2 cups cubed boneless, skinless chicken
breasts, cooked
DIRECTIONS:
Heat the broth, basil, black
pepper and vegetables in a
10-inch skillet over medium
heat. Bring to a boil. Reduce
theheattolow.Coverand
cookfor5minutesoruntilthe
vegetables are tender-crisp.
Stir the noodles in the skillet.
Coverandcookfor5minutes
or until the noodles are tender. Stir in the chicken and cook until the mixture is
hot and bubbling.
This recipe and others from Swanson can be found at: http://swanson.campbellskitchen.com/recipe/25-minute-chicken-noodles/
KAY'S CHEESY LASAGNA
Dig into this supremely cheesy lasagna that’s made with beef simmered in a red
sauce with onions and garlic, plus a blend of cheeses including Sargento® Whole
Milk Ricotta Cheese and fresh parsley. Every layer in this dish is filled with each
flavor from hearty, to cheesy and savory, making each bite exquisitely tasty.
INGREDIENTS
1¼
1
1
1
2
¼
2
2
1
6
lbs. ground beef
medium onion, chopped
clove garlic, minced
jar(48oz.)spaghettisauce
cups(15oz.)Sargento®WholeMilkRicotta
Cheese
cup(1oz.)Sargento®ArtisanBlends®
ShreddedParmesanCheese
tablespoonschoppedfreshparsley
Dash of salt
Dash of oregano
eggs
lb. lasagna noodles, cooked and drained
cups(24oz.)Sargento®TraditionalCut
ShreddedMozzarellaCheese
DIRECTIONS
Heat large skillet
over medium heat;
add onion, garlic
and crumbled beef
into skillet and cook,
stirring 7 minutes or until no longer pink; pour off drippings. Stir in pasta
sauce;setaside.StirtogetherRicottaandParmesancheeses,parsley,salt,
oreganoandeggsinmediumbowl.
Spreadthinlayerofmeatsaucein9x13-inchbakingpan.Layer1/3
lasagnanoodles,1/3cheesemixture,1/3meatsauceand1/3Mozzarella
cheese.Repeatlayeringtwotimes.Bakeinpreheated350°Foven45
minutes.Letstand15minutesbeforeserving.
This recipe and others from Sargento can be found at: https://www.sargento.com/recipes/italian/kays-cheesy-lasagna
COCA-COLA CAKE RECIPE
INGREDIENTS:
2
2
1
1 ½
½
½
3
1
cups sugar
cups all-purpose flour
cup Coca-Cola
cup small marshmallows
cup butter or margarine
cup vegetable oil
tablespoons cocoa
teaspoon baking soda
½ cup buttermilk
2eggs
1 teaspoon vanilla extract
½ cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box (16-ounces) confectioners’
sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS:
COCA-COLA CAKE FROSTING
In a saucepan, mix the butter, oil, cocoa and Coca-Cola. Bring to a
boil and pour over dry ingredients; blend well.
Bring to a boil and pour over confectioners’ sugar, blending well.
Add vanilla extract and pecans. Spread over hot cake.
Preheat oven to 350°F. In a bowl, sift the sugar and flour. Add
marshmallows.
Dissolve baking soda in buttermilk just before adding to batter
along with eggs and vanilla extract, mixing well.
To make frosting, combine the 1/2 cup butter, 3 tablespoons cocoa
and 6 tablespoons of Coca-Cola in a saucepan.
When cool, cut into squares and serve.
Pour into a well-greased 9x13-inch pan and bake 35 - 45 minutes.
Remove from oven and frost immediately.
This Coke cake recipe was contributed by Lee Avery Catts to "Atlanta Cooknotes" and was published by The Junior League of Atlanta.
This recipe and others from Coca-Cola can be found at: http://www.coca-colacompany.com/food/coca-cola-cake-recipe/
POTATO CHIP-CANDY BROWNIE PIZZA
An amazing tasty brownie pizza with chocolate caramel candies, candy-coated chocolate candies
and crunchy potato chips! Makes 16 servings.
INGREDIENTS:
1 box (1 lb 2.3 oz) Betty Crocker™
fudge brownie mix
¼ cup water
½ cup vegetable oil
2eggs
½ cup M&M’s™ chocolate candies
1 ¼
½
2
cups coarsely broken rippled
potato chips
cup Rolo™ Minis chewy caramels
in milk chocolate (from 8-oz bag)
tablespoons salted caramel topping
DIRECTIONS:
Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease or spray 12-inch pizza pan. In medium bowl, stir
brownie mix, water, oil and eggs until well blended; spread in pan. Top with 1/4 cup of the candy-coated chocolate candies.
Sprinkle with potato chips and remaining candy-coated chocolate candies.
Bake 24 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool 5 minutes; sprinkle
evenly with chewy caramels in milk chocolate. Cool completely, about 1 hour.
Drizzle with caramel.
This recipe and others from Betty Crocker can be found at: http://www.bettycrocker.com/recipes/potato-chip-candy-brownie-pizza/32480e18-0409-4c3c-a2eb-e885c1b1fe9a
TURTLE-STUFFED BROWNIE BITES
Makes 42 servings.
INGREDIENTS:
1
42
42 box (18.3 oz) Betty Crocker™ brownie mix fudge
Water, oil and eggs called for on brownie mix box
caramels, unwrapped
whole pecans
DIRECTIONS:
Heat oven to 350°F. Place mini paper baking cup in each of
42 mini muffin cups.
Make brownie batter as directed on box. Fill muffin cups
about three-fourths full. Bake about 10 minutes or until
edges are just barely baked; middles should still be gooey.
Gently press a caramel into center of each; top with a whole
pecan. Bake about 10 minutes longer or until caramels are
melted and brownies are baked.
This recipe and others from Betty Crocker can be found at: http://www.bettycrocker.com/recipes/turtle-stuffed-brownie-bites/2c5de105-5daf-4b25-9be3-58cedbc04972
NUTTY NEWTONS® APPLE ROLL-UP
INGREDIENTS:
1 flour tortilla (6-inch)
2 tablespoons creamy peanut butter
½ medium apple, chopped
2 Fig Newtons Cookies, chopped
DIRECTIONS:
Spread tortilla with peanut butter; sprinkle with apple
and cookies.
Roll up and enjoy!
This recipe and others from Snackworks can be found at: http://www.snackworks.com/recipe/nutty-newtons-apple-roll-up-65001.aspx