On the sweet side of your celebrations, serve these tasty treats! They're like popcorn balls but without the hassles of making the sticky spheres.
4 cups popped popcorn
3 cups puffed rice cereal
2 cups peanut M&M's
1 cup light corn syrup
1 cup sugar
1/4 cup butter
3/4 cup peanut butter
in a large greased bowl, combine the popcorn, cereal and M&M's; set aside. In a heavy saucepan, combine the corn syrup, sugar and butter. Cook and stir over low heat until the sugar is dissolved. Add the peanut butter; stir until blended.
Pour over popcorn mixture; toss gently to coat. Spread into a greased 15x10x1 inch baking pan. Cool before cutting, makes about 3 dozen bars.
Here is a neat little recipe that will go over well at your New Year's party. It makes about 2 dozen of the chicken balls so double or triple if you are expecting more guests!
1 cup finely chopped cooked chicken
1/4 cup thinly sliced green onions
1/2 cup finely shredded sharp cheddar cheese
1/4 tsp salt and pepper
2 tbsp mayonnaise
3/4 cup finely chopped pecans (or chopped fresh parsley if you are not a pecan fan)
In a small bowl, combine the first six ingredients. Shape into 3/4 inch balls. Roll in pecans (or parsley). Cover and chill.
Awesome talking with Angie from the Wisconsin Milk Marketing Board today, reminding us (needlessly) to bake with butter this Christmas. Preaching to the choir, right?! Here is the recipe for a surprisingly spiced cutout cookie...
3 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1 1/2 cups (3 sticks) butter
1 cup sugar
1/4 teaspoon salt
2 large egg yolks
1 medium vanilla bean
Colored sugar and prepared frosting for decorating
In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.
Combine butter, sugar and salt in large bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. Using a small knife, split the vanilla bean in half, lengthwise. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture; beat to combine. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
Divide the dough in half; wrap in plastic. Refrigerate at least one hour or until firm.
Preheat oven to 350ºF. Line two baking sheets with parchment paper. Remove and unwrap 1/2 the dough on a lightly-floured surface. Roll out to 1/4-inch thick. Cut out shapes with cookie cutters and transfer to prepared baking sheets. Roll out scraps and repeat with remaining dough, re-chilling as necessary.
Sprinkle with decorative colored sugar if desired; bake until golden brown, about 12 minutes.
You might have all the ingredients at home for this spectacular soup...and it tastes like just like the delicious dish. Quick and easy too. Top this one with a little shredded cheddar or parmesan, chopped chives or salad croutons for crunch!
1 package (8.8oz) ready-to-serve long grain and wild rice
1 pound ground beef
2 cups frozen chopped green peppers, thawed
1 cup chopped onion
1 jar (26oz) chunky tomato pasta sauce
1 can (14-1/2oz) Italian diced tomatoes, undrained
1 can (14oz) beef broth
Salt/pepper to taste
Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.
In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese.
Transer to two greased 8 inch square baking dishes. Top with Tater Tots; sprinkle with remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through.
***To use the frozen casserole: Remove from freezer 30 minutes before baking (do not thaw). Cover at bake at 350 for 1 1/2 hours to 1 3/4 hours or until heated through.
HyVee's Chef David Martineau's Standing Beef Rib Roast with Horseradish Cream is the entree we're featuring at the Culinary Christmas event tomorrow at HyVee with Wisconsin Beef Council. Here's the recipe!
Preheat oven to 450. In small bowl, combine salt, thyme, garlic powder and pepper. Coat all sides of beef roast with salt mixture. Place beef roast, rib side down, in a large roasting pan. Roast beef 15 minutes or until outside is browned. Reduce heat to 300. Roast 1 ½ hours longer or until internal temperature reaches 130 degrees for medium-rare. Transfer beef to cutting board and let stand 15 minutes before slicing to let juices set.
For the Horseradish Cream Sauce:
1/2 cup prepared horseradish or fresh
1/2 cup sour cream
1/4 cup mayonnaise
1/2 tsp freshly ground sea salt
1/4 tsp freshly ground pepper medley
In a small bowl, whisk together all ingredients. Refrigerate until ready to serve.
Another of the delicious appys we'll be preparing at the Culinary Christmas event at HyVee with Wisconsin Beef Council Saturday, this roast beef bite is the bomb!
1 loaf sourdough rye cocktail bread
1/2 pound deli roast beef, sliced very thin and quartered
1/2 pound red onion or onion and chive cheese
Di Lusso horseradish cream sauce
Place rye bread onto a cookie sheet in a single layer. Place roast beef on top of bread, squeeze a little bit of horseradish cream sauce onto roast beef. Top with cheese. Bake at 350 for 5-8 minutes or until cheese is just melted.
For dessert this Saturday at the Culinary Christmas event at HyVee with Wisconsin Beef Council, these light and refreshing bites will be whipped together by yours truly. Easy to make and the taste is very luxurious. Recipe makes 15 treats that are only 50 calories a piece!!
1 oz Hershey's Special Dark chocolate
1 package Athens pre-baked mini phyllo shells
2 tbsp mascarpone cheese, softened
1/3 cup HyVee low-fat raspberry yogurt
15 fresh raspberries
additional special dark chocolate for garnish.
1. In a small microwave-safe bowl, melt 1 ounce dark chocolate on high power in microwave, stirring every 20 seconds until melted. Spoon approximately ½ teaspoon chocolate in each phyllo shell. Freeze for 5 to 10 minutes to harden chocolate. 2. In a small bowl, stir together mascarpone cheese and raspberry yogurt until well combined. Spoon mascarpone mixture into phyllo shells. Place raspberry in each shell. 3. Melt additional dark chocolate to drizzle over raspberries.
Great appetizer we'll be making at Saturday's Culinary Christmas event at HyVee with Wisconsin Beef Council. Kids can help in the assembly line of these tasty tiny tidbits.
1 loaf cocktail pumpernickel bread
1 (16 ounce) can sauerkraut
½ pound deli corned beef, sliced very thin and quartered
½ pound Swiss cheese, sliced and quartered
Thousand Island dressing
Drain sauerkraut. Place pumpernickel bread onto a cookie sheet in a single layer. Place corned beef on top of bread. Spoon 1 tablespoon of sauerkraut onto corned beef. Add 1 teaspoon of dressing on top of sauerkraut and top with cheese. Bake at 350° for around 5-8 minutes or until cheese is just melted.
In anticipation of Saturday's Culinary Christmas event at HyVee with Wisconsin Beef Council, I'll be featuring HyVee's Chef David's favorite sauces and butter recipes this week. Today's is a delicious doozy!
4 sticks unsalted butter, softened
2 shallots, finely chopped
1 tbsp honey
2 tbps fresh chives, chopped
3 to 4 tbsp extra virgin olive oil
2 cloves fresh garlic, minced
2 tsp gound black pepper and kosher salt
6 oz blue cheese
Chop the butter into uniform chunks. Place the oil into the beaker of a food processor and add the shallots and garlic, process until they are finely minced. Add honey, seasonings, chives and blue cheese, pulsing until the oil is colored. Slowly add the chunks of butter through the food tube, whipping to incorporate air, until the butter softens and lightens in color, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving, slice coins of the butter to use.
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