Southwest Chicken and Rice Wraps

Serves 4

• 1 can (14 ounces) low-sodium chicken broth
• 2 cups Minute Brown Rice, uncooked
• 2 tablespoons Mrs. Dash® Salt-Free Extra Spicy Seasoning Blend
• 2 cups frozen southwest blend vegetables
• 2 cups cooked chicken, diced
• 4 whole wheat tortillas
• 1 cup low-fat cheddar cheese, shredded, optional
• 1/2 cup light sour cream, optional

1. Bring broth to a boil in a medium saucepan.
2. Add rice, seasoning blend, vegetables and chicken; stir. Cover, reduce heat to low and simmer 5 minutes. Remove from heat and let stand 5 minutes.
3. Warm tortillas and divide rice mixture evenly onto tortillas. Top with cheese and sour cream, if desired, and roll into desired shape.

Source: Mrs. Dash® Salt-Free Seasoning Blends and Minute Rice

Turkey Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes

• 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
• 1/2 cup sour cream
• 1 tablespoon butter or margarine
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked turkey or chicken
• 1 can (about 4 ounces) chopped green chiles
• 8 flour tortillas (8-inch), warmed
• 1 cup shredded Cheddar or Monterey Jack cheese

1. MIX soup and sour cream.
2. HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.
3. SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
4. SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4

Source: Campbell's Soup

Ingredients

• 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
• 1/4 cup olive oil
• 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
• 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce

Blackening Seasoning

• 3 tablespoons sea salt or kosher salt
• 1/4 cup paprika
• 2 tablespoons cayenne pepper
• 1 tablespoon dry oregano
• 1 tablespoon thyme
• 1 tablespoon fennel seed
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder

Creamy Horseradish Sauce

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1 tablespoon green onions, finely minced
• 1/2 teaspoon sea salt or kosher salt

Preparation

1. Heat a cast iron skillet until very hot, in a well ventilated area.
2. Brush steaks with olive oil.
3. Coat each side of the steaks with 1 teaspoon of blackening seasoning.
4. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
5. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
6. Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
7. Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.

Serves

4

SOURCE: Omaha Steaks

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (10 ounces each) mild enchilada sauce
• 8 small corn tortillas (6-inch diameter)
• 3/4 cup (3 ounces) shredded jalapeño pepper cheese
• 1 tablespoon chopped fresh cilantro
• Dairy sour cream (optional)

Preparation

1. Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.
2. Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.
3. Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.

Preparation and Cooking Time

45 minutes

Serves

Makes 4 servings (serving size: 1/4 of recipe)

Source

National Cattlemen's Beef Association

Ingredients

• 1 pound Bob Evans Original roll sausage
• 1 can (16 ounces) refried beans
• 1 can (4.5 ounces) chopped green chiles
• 1 package (1.25 ounces) taco seasoning mix
• 1 container (16 ounces) sour cream
• 1 jar (11 ounces) salsa
• 1 can (6 ounces) sliced black olives
• 1 large tomato, diced
• 1 bunch green onions, chopped
• 2 cups (8 ounces) shredded Mexican cheese blend
• Tortilla chips

Preparation

1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
2. Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
3. Serve immediately with chips. Refrigerate leftovers.

Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

Notes, Tips & Suggestions

Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.

Source

Bob Evans

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1/2 cup sour cream
• 1 tablespoon water
• 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
• 1/2 cup (2 ounces) shredded cheddar cheese
• 1/4 cup bacon, cooked and crumbled
• 2 tablespoons butter, melted
• Paprika

Preparation

1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.

Preparation Time

5 minutes

Cook Time

10 minutes

Serves

Makes 24 appetizers

Source Hungry Jack

Ingredients

• 1-1/2 cups Nabisco Graham Cracker Crumbs
• 1 cup coarsely chopped Planters Pecans, divided
• 2 tablespoons granulated sugar
• 1/4 cup (1/2 stick) butter, melted
• 4 packages (8 ounces each) Philadelphia Cream Cheese, softened
• 1 cup firmly packed brown sugar
• 2 tablespoons flour
• 1 tablespoon vanilla
• 1/2 cup Breakstone's or Knudsen Sour Cream
• 3 eggs
• 1 bag (14 ounces) Kraft Caramels, divided
• 2 tablespoons water, divided

Preparation

1. Mix crumbs, 1/2 cup pecans, granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350¿F for 10 minutes.
2. Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
3. Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
4. Bake at 350°F for 40 minutes or until center is almost set.
5. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight.
6. Place remaining caramels and 1 tablespoon water in microwavable bowl. Microwave 1 minute. Drizzle over cheesecake. Cut into 32 pieces.

Description

Kraft Kitchens

Preparation Time

15 minutes plus refrigeration

Bake Time

40 minutes

Serves

Makes 32 servings

Source

Kraft® Foods

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/2 cup sour cream
• 6 tablespoons lemon juice, divided
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
• 1/4 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 3/4 cup chopped nuts
• 3 medium bananas, sliced and divided
• 1 (8-ounce) can sliced pineapple, drained and cut in half
• 10 to 12 maraschino cherries, drained and patted dry
• Additional chopped nuts for garnish
• 1 (1-ounce) square semi-sweet chocolate

Preparation

1. Preheat oven to 375°F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
2. In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
3. On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
4. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
5. In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.

Preparation Time

10 minutes

Serves

Makes one (12-inch) pizza

Notes, Tips & Suggestions

Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled.

Source

Eagle® Brand Sweetened Condensed Milk
National Sweet Cherry Foundation

Ingredients

• 1 1/2 pounds lean ground beef
• 1 (1.25-ounce) package taco seasoning mix
• 1 (19-ounce) can ready-to-serve tomato soup
• 1 (16.3-ounce) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
• 8 ounces (2 cups) shredded Cheddar cheese
• 2 cups shredded lettuce
• 2 tomatoes, chopped
• 1 cup thick and chunky salsa
• 1 (2.25-ounce) can sliced ripe olives, drained
• 1 (8-ounce) container sour cream
• 3 green onions, sliced, if desired

Preparation

1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
3. Bake at 375°F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
4. Cut pizza into 8 squares. Top each with lettuce, tomatoes, salsa, olives, sour cream and onions.

Source: Pillsbury Grands! Biscuits

Italian Sausage Lasagna
Holiday Breakfast Casserole
Old-Fashioned Italian Meatballs
Sausage Dippers

(Family Features) - When you want to bring the family together for a great meal this holiday season but don't have a lot of time to cook, stock up on flavorful ingredients to make your job easy and your whole family happy.

Whether you're serving a hearty breakfast, fun party appetizers or a casual dinner, using Johnsonville Sausage is a simple way to make your recipes taste more delicious than ever. With all the spices and seasonings you need included right in the sausage, you'll save time and have a flavorful meal sure to bring your family together this holiday season.

For more ways to add great taste to your holidays, visit www.johnsonville.com.

Italian Sausage Lasagna

Ingredients

• 12 lasagna noodles, uncooked
• 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
• 1 medium onion, chopped
• 1 tablespoon chopped garlic
• 1 large container of chunky pasta sauce
• 1 15-ounce container ricotta cheese
• 1 egg
• 2/3 cup grated Parmesan cheese
• 3 cups chopped fresh spinach, packed
• 2 cups shredded mozzarella cheese

Preparation

1. Prepare noodles according to package directions; drain and set aside. Sauté Italian sausage, onion and garlic in a skillet until sausage is browned; drain. Add pasta sauce to sausage mixture and set aside.
2. In medium bowl, blend ricotta cheese, egg and 1/4 cup of Parmesan cheese and set aside.
3. Coat a 9 x 13-inch baking dish with non-stick spray and spread 1 cup sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 cup ricotta cheese mixture on noodles and layer on 1 cup sauce mixture. Sprinkle 1 cup spinach and 1/2 cup mozzarella cheese. Repeat this whole process 3 more times starting with the noodles; top with 1/4 cup Parmesan cheese to finish.
4. Bake uncovered in a 350°F oven for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

Serves

Yield 6 to 8 servings

Holiday Breakfast Casserole

Ingredients

• 2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links
• 6 English muffins cut into 1-inch cubes
• 1/4 cup butter, melted
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1/2 cup onion, chopped
• 1/2 cup red pepper, chopped
• 12 eggs
• 2 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup bacon bits

Preparation

1. Cook sausage according to package directions. Cool slightly; cut into 1/4-inch slices.
2. In a greased 13 x 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with the cheese, onion and red pepper.
3. In a large bowl, combine eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let stand 5 minutes.

Serves

Yield 12 servings

Old-Fashioned Italian Meatballs

Ingredients

• 1 egg
• 1/4 cup milk
• 1/3 cup dry breadcrumbs
• 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
• 2 tablespoons olive oil

Preparation

1. In large bowl, combine egg, milk and breadcrumbs. Let stand for 3 to 4 minutes or until liquid is absorbed. Add sausage; mix well. Shape into meatballs.
2. In a large skillet, sauté meatballs in olive oil until golden brown and no longer pink.
3. Serve with your favorite pasta sauce and noodles.

Serves

Yield approximately 12 meatballs

Sausage Dippers

Ingredients

• 3 packages Johnsonville Smoked Sausage, such as Beddar with Cheddar, BOLD Jalapeno & Cheddar or Chili Cheese, Smoked Turkey, Turkey with Cheddar or Polish sausage

Spicy Hot Buffalo Sauce

• 2 cups Blue Cheese Dressing
• 1/2 cup butter, cubed
• 1 bottle (12 ounces) hot sauce
• 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

• 1 cup bourbon or original barbecue sauce
• 1/4 cup orange marmalade

Chinese Dipping Sauce

• 1 jar (7 ounces) hoisin sauce
• 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

• 1 cup spicy brown mustard
• 1/4 cup sour cream
• 2 tablespoons horseradish

Cajun Mustard Dip

• 1 cup spicy brown mustard
• 1 teaspoon Cajun seasoning
• Hot pepper sauce, to taste

Preparation

Sausage Dippers:
Cut sausage links into 1-inch pieces. In a large skillet, cook sausage over medium-high heat until lightly browned and heated through. Serve with toothpicks and dipping sauces.

Spicy Hot Buffalo Sauce:
In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted. Stir until smooth. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Yield: 2 cups Buffalo Sauce plus 2 cups Blue Cheese Dressing

Orange Bourbon Barbecue Dip:
In microwave-safe bowl, combine barbecue sauce and orange marmalade. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/4 cups

Chinese Dipping Sauce:
In microwave-safe bowl, combine hoisin sauce and plum sauce. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/2 cups

Creamy Mustard Dip:
In a bowl, combine the mustard, sour cream and horseradish. Yield: 1 1/3 cups

Cajun Mustard Dip:
In a bowl, combine the mustard, seasoning and hot pepper sauce. Yield: 1 cup

Serves

Yield 18 servings

Source

www.johnsonville.com

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