Baked Egg Roll Recipe

Baked Egg Roll Recipe

Baked Egg Roll Recipe

Ingredients
  • 2 cups cooked chicken, small dice
  • 2 cups cabbage, shredded
  • 1 cup carrots, small dice
  • 2 green onions, sliced
  • 1 teaspoon garlic, minced
  • 1 small can canned water chestnuts
  • 1 can bean sprouts
  • 3 Tablespoons vegetable oil, for sauteing
  • Cooking spray
  • 16 egg roll wrappers
  • 4 teaspoons cornstarch
  • 1 Tablespoon water
  • 1 Tablespoon soy sauce
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon rice vinegar
  • ¼ teaspoon ground ginger
  • 1 egg white, beaten
Instructions
  1. Preheat oven to 400˚ and lightly coat a baking sheet with cooking spray.
  2. In a large pot, heat the 3 T. vegetable oil over medium heat. Add cooked chicken and vegetables and saute for about 5 minutes or until vegetables start to soften. In the meantime, in a small bowl, whisk together cornstarch, water, soy sauce, vegetable oil, rice vinegar, and ground ginger. Add sauce mixture to pot. Cook 2-3 minutes longer. Remove from heat and let slightly cool.
  3. Open egg roll wrappers and keep covered with a damp paper towel while working with them, they tend to dry out quickly. Place wrapper at a diamond shape on your workspace (1 corner pointing toward you). Add ⅓ cup of veggie mixture in the middle of wrapper. Fold side corners in to meet in the middle. Pull bottom corner up over the side corners. Moisten top corner with beaten egg white and continue to roll up wrapper (try to keep the roll tight). Repeat will all remaining egg roll wrappers.
  4. Place egg rolls seam side down on prepared baking sheet. When finished, lightly spray the tops of the egg rolls with cooking spray. Bake for 6 minutes, turn egg rolls over and continue baking an additional 6 minutes or until browned.

Country Oatmeal Bread Recipe

Country Oatmeal Bread Recipe

Country Oatmeal Bread Recipe

Ingredients
  • 1 cup oats
  • 2 cups water
  • ⅔ cup brown sugar, heaping firmly packed
  • 3 tablespoons oil
  • 2 packages yeast (or about 2 tablespoons)
  • ⅓ cup very warm water
  • pinch of sugar
  • 5 cups flour
Instructions
  1. Boil water and pour over oats. Let cool until lukewarm. Add brown sugar and oil. Dissolve yeast in ⅓ C water. Sprinkle with a pinch of sugar. Let raise and add to rest of mixture. Stir in salt, add flour, and knead by hand til dough is smooth. Leave dough in same bowl, cover with a towel, and let raise for 1 hour. Divide dough and form into two loaves. Grease bread pans and sprinkle with oats. Place loaves into pans. Let raise again, then bake at 350F for 35 minutes. Butter tops after baking while still hot.

Candied Pecan Chex Mix Recipe

Candied Pecan Chex Mix Recipe

Candied Pecan Chex Mix Recipe

Ingredients

  • 9 cups Chex™ cereal (I used equal parts Rice Chex™, Corn Chex™ and Wheat Chex™)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon cayenne
  • 4 cups raw pecan halves
  • 2 cups pretzels
  • 4 egg whites, whisked

Instructions

  1. Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper.
  2. In a mixing bowl, whisk together sugars, cinnamon, salt and cayenne until evenly combined. Set aside.
  3. In a second large mixing bowl, combine Rice Chex™, Corn Chex™, Wheat Chex™, pecans, and pretzels.
  4. Add in the egg whites, and toss for 1-2 minutes, or until the mixture is evenly coated. Add the sugar mixture, and continue tossing until the mixture is evenly coated.
  5. Spread the mixture out evenly on the two prepared baking sheets. Bake for 20 minutes, then remove from the oven and toss the mixture for even cooking, breaking up chunks if needed. Bake for an additional 20-25 minutes, or until the mixture is crisping up and is no longer moist. (It will continue to crisp as it cools.)
  6. Remove from the oven and place on a cooling rack until the mix reaches room temperature.
  7. Break the mix up into small pieces if desired, then serve immediately or store in a sealed container for up to 2 weeks.

Pumpkin Chocolate Chip Bread Recipe

Pumpkin Chocolate Chip Bread Recipe

Pumpkin Chocolate Chip Bread Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 5 eggs, beaten
  • 1 1/4 cup vegetable oil
  • 1 (15oz.) can pure pumpkin
  • 2 cups granulated sugar
  • 2 (3oz.) pkg. cook and serve vanilla pudding
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375F degrees. Spray two 9 inch loaf pans with non-stick cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl, using an electric or stand mixer mix together eggs, oil and pumpkin. Add sugar and dry pudding, mix until combined.
  4. Slowly, add flour mixture to pumpkin mixture.
  5. Fold in chocolate chips.
  6. Pour the batter into prepared loaf pans. Bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 40-45 minutes or until toothpick inserted into center
  7. Let cool completely before removing from loaf pans.

Apple Bread Recipe

Apple Bread Recipe

Apple Bread Recipe

Ingredients

CRUMBLE TOPPING:

  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons cold butter, cubed
  • 1/2 cups walnuts, chopped

APPLE BREAD:

  • 1 1/2 cups Musselman’s® Apple Butter
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 can apple pie filling
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda

Instructions

  1. Preheat oven to 350F degrees. Spray two 9 inch loaf pans with non-stick cooking spray. Set aside.

MAKE CRUMBLE TOPPING:

  1. Using a food processor, blend brown sugar, cinnamon, flour, and cold butter until crumbly.
  2. Stir in chopped walnuts. Set aside.

MAKE APPLE BREAD:

  1. In a large bowl, using an electric or stand mixer mix apple butter, sugar, eggs, vanilla, apple pie filling, flour, salt, cinnamon, and baking soda together until combined.
  2. Pour the batter into prepared loaf pans. Sprinkle crumble topping evenly on top of each loaf. Bake for 1 hour or until a toothpick inserted into the center comes out clean. Let cool on wire rack.

Jalapeno Pinto Bean “Hummus” Recipe

Jalapeno Pinto Bean “Hummus”

Jalapeno Pinto Bean “Hummus”

Ingredients
  • 3 small jalapenos*
  • ¼ cup olive oil, divided
  • 2 15 oz cans pinto beans, rinsed and drained
  • 3 tablespoons lime juice
  • 3 cloves garlic
  • 2 teaspoons cumin
  • 1 handful fresh cilantro, plus more to top
  • Salt, to taste
  • 2 tablespoons sliced black olives, to garnish
  • Smoked paprika
  • Tortilla chips, to serve
Instructions
  1. Rub the jalapenos lightly with oil and place on a baking sheet. Place the rack about 4″ from the heat source, put the baking sheet in the oven, and heat to a high broil. Broil until the skins have completely browned, about 15 minutes, turning often.
  2. Wrap the roasted jalapenos in foil and allow them to sit to steam. Gently peel off the skins and remove the stems and seeds. Add the roasted jalapenos, pinto beans, lime juice, garlic, cumin, cilantro, and 3 tablespoons olive oil to the food processor. Process and add salt to taste. Add water, a tablespoon at a time, until you reach a smooth and creamy consistency.
  3. Transfer the mixture to a bowl and top with cilantro leaves, sliced black olives, and a sprinkle of smoked paprika. Serve with tortilla chips.

Baked Chicken Nuggets with Honey Mustard Dip Recipe

Baked Chicken Nuggets with Honey Mustard DipBaked Chicken Nuggets with Honey Mustard Dip

Ingredients
For the nuggets:
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup dill pickle juice (from the jar)
  • 1 cup milk
  • 1 cup flour
  • ½ cup breadcrumbs
  • 2 tablespoons powdered sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • Cooking oil spray
For the honey mustard:
  • Honey
  • Yellow mustard
  • Light mayonnaise
Instructions
  1. In a large, sealable container, combine the chicken pieces, pickle juice, and milk. Stir well, seal, and refrigerate for an hour.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, spray the parchment paper lightly with cooking spray, and set aside.
  3. In a large freezer bag, combine the flour, breadcrumbs, powdered sugar, salt, paprika, and onion powder. Use tongs to remove one piece of chicken from the marinade at a time, let excess liquid drip off, and add it to the freezer bag. Shake the bag to and toss well to coat the chicken nuggets. Remove the nuggets, one at a time, shake off excess breading, and place on the prepared baking sheet.
  4. Spray the nuggets liberally with cooking oil spray. Make sure there aren’t any crumbly, dry patches of breading.
  5. Bake until the chicken nuggets are cooked through and the breading is golden, about 20-25 minutes, flipping once.
  6. As the nuggets bake, combine equal parts honey, yellow mustard, and light mayonnaise in a small bowl.
  7. Serve the warm with the honey mustard and enjoy!

Chickpea Pancakes with Avocado, Tomato and Watercress Recipe

Chickpea Pancakes with Avocado, Tomato and Watercress

Chickpea Pancakes with Avocado, Tomato and Watercress

Ingredients

CHICKPEA PANCAKES:

  • 1 cup chickpea (besan) flour
  • ½ tsp salt
  • 1½ tsp baking powder
  • 1 cup water

TOPPING:

  • ½ large avocado
  • 1 tbs finely chopped spring onion tops
  • 1 tbs finely chopped red capsicum (bell pepper)
  • juice of ¼ of a lemon, or more to taste
  • salt and pepper
  • 3 cherry tomatoes, halved
  • ¼ cup watercress
  • extra virgin olive oil
Instructions
  1. Place the chickpea flour, salt and baking powder in a bowl and whisk to remove any large lumps. Add the water and whisk until smooth. Leave to rest for 30 minutes.
  2. Place a large non stick frying pan over a medium heat. Lightly coat the pan in oil and use a ladle to pour the batter into the pan. You can make the pancakes as big or as small as you like. Cook until bubbles form on the surface before flipping and cooking for a further minute. Place on a plate lined with paper towel to cool while cooking the rest of the batch.
  3. To make the topping scoop the flesh out of the avocado and place into a small bowl or ramekin. Add the capsicum, spring onion tops, lemon juice and salt and pepper and roughly mash. Check the seasoning and adjust as necessary. Place the avocado mixture on top of a couple of pancakes and top with cherry tomatoes, extra virgin olive oil and a little salt and pepper. Add the watercress on the side and you’re good to go!
  4. Once the left over pancakes have cooled portion into zip lock bags or wrap in cling film and freeze.

Eggplant Parmesan Dip

Eggplant Parmesan Dip
Eggplant Parmesan Dip
Ingredients
  • 2 large eggplants
  • Kosher salt and black pepper, to taste
  • 1 head garlic, top and excess paper removed
  • Olive oil, for roasting
  • ½ cup prepared tomato sauce, plus more to taste
  • One bunch fresh basil
  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • Crostini, to dip
Instructions
  1. Preheat oven to 350 degrees F.
  2. Slice the eggplant into ¼” slices and sprinkle liberally with salt. Place the slices in a colander to drain off any excess liquid. Let sit for 10 minutes, then rinse and pat dry with paper towels.
  3. Place the eggplant slices and garlic head on a foil-lined baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast for 45 minutes, or until the eggplant is tender, turning the tray once while cooking.
  4. Remove the cooked eggplant from the oven and let cool. Peel away and discard the skin.
  5. Preheat oven to 400 degrees F.
  6. Squeeze the roasted garlic out of the remaining paper and into a food processor. Add in the roasted eggplant, tomato sauce, and most of the basil. Process until smooth, and then season with salt and pepper to taste. Add in half of the mozzarella and parmesan cheeses and process again.
  7. Spray a baking dish with nonstick spray. Spread the roasted eggplant mixture in the dish and top with remaining mozzarella and parmesan.
  8. Bake until browned, about 25 minutes. Serve warm with crostini, to dip.

Sweet Chili Crab Dip

Sweet Chili Crab Dip
Sweet Chili Crab Dip
Ingredients
  • 16 oz crab meat
  • 16 oz cream cheese, softened to room temperature
  • 4 cloves garlic, grated
  • 2 tablespoons ginger, grated
  • ½ cup Thai sweet chili sauce, plus more to top
  • 8 scallions
  • Kosher salt, to taste
  • Black sesame seeds, to top
  • Wonton chips or crackers, to serve
Instructions
  1. In a medium-sized bowl, combine the crab meat, cream cheese, garlic, ginger, and sweet chili sauce. Mix until evenly distributed.
  2. Slice ¾ of the scallions. Mix those scallions into the crab dip. Slice the remaining scallions into ribbons and place into a bowl of ice water. Let them sit until they’ve curled.
  3. Taste the crab dip and season with kosher salt, to taste. Top with black sesame seeds and curled scallions. Cover and refrigerate until ready to serve.
  4. Serve with wonton chips.

Egyptian Beetroot Dip

Egyptian Beetroot Dip

Egyptian Beetroot Dip

Ingredients
  • 2 large beetroots, scrubbed and stalks trimmed
  • 4 cloves of garlic
  • ⅓ cup yoghurt
  • 1 heaped tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground cinnamon
  • juice of half a lemon
  • salt and pepper
  • olive oil
  • toasted pistachios, roughly chopped (optional)
Instructions
  1. Preheat oven to 180 celsius (350 Fahrenheit) and wrap each beetroot in foil, along with a teaspoon of water. Place on a baking tray and roasted for 40 to 60 minutes, or until the beetroot is tender. Wrap the garlic (leave the garlic in its paper skins) in foil and add for the last 10 minutes of cooking, and cook until soft and golden. Leave the beetroot to cool before peeling.
  2. Place a frying pan over a medium low heat and add the cumin and coriander seeds and cook until fragrant. Place the spices in a coffee grinder, or mortar and pestle and grind until a powder.
  3. Roughly chop the beetroot and place in the bowl of a food processor. Squeeze the garlic from it’s skin and add to the food processor along with all the remaining ingredients, except the pistachios and olive oil. Process until smooth. Check the seasoning, and adjust as necessary.
  4. Serve with a drizzle of olive oil and the chopped pistachios, if using.

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

Ingredients

  • 2 tablespoons LAND O LAKES® Butter
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onions
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves
  • 2 LAND O LAKES® Eggs, well beaten
  • 2 cups shredded Muenster or mozzarella cheese (8 oz)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 2 teaspoons yellow mustard

Instructions

  • Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
  • In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  • Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
  • Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

Ingredients:

Soft Pretzels:

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour

Vegetable oil

  • 3 quarts water
  • 1/2 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt

For the cheese sauce:

  • ½ Tablespoon unsalted butter
  • ½ Tablespoon all-purpose flour
  • ½ cup milk
  • 8 ounces Cheddar cheese, grated

Instructions

  • For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  • Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  • Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  • Preheat the oven to 425 degrees F.
  • Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda.
  • Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
  • Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.
  • To make the cheese sauce:
    Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

Spinach and Feta Mashed Potatoes

Spinach and Feta Mashed Potatoes

Spinach and Feta Mashed Potatoes

Ingredients
  • 2 to 2.5 lbs. russet potatoes $1.85
  • 3 Tbsp butter $0.27
  • ¼ tsp garlic powder $0.02
  • ½ tsp salt $0.03
  • Freshly cracked pepper $0.05
  • ¼ cup milk $0.11
  • 2 cups (packed) fresh spinach $1.34
  • 2 oz. crumbled feta $1.12
 Instructions
  • Wash the potatoes well, then prick the skin several times with a fork. Place the potatoes on a microwave safe plate and microwave on high for 5 minutes. Pierce the potatoes in the center with a fork to test for doneness. If they still feel crunchy in the center, microwave longer, one minute at a time, until they are tender in the middle (mine took about 8 minutes).
  • Let the potatoes cool for just a few minutes. Slice the potatoes into several pieces to make them easier to mash, then transfer to a large bowl. Add the butter, garlic powder, salt, some freshly cracked pepper, and milk. Mash the potatoes until the butter is melted and the seasonings are evenly distributed.
  • Add the fresh spinach and stir it into the potatoes. Allow the residual heat of the potatoes to partially wilt the spinach. Leaving the spinach only partially wilted gives the potatoes more texture and volume.
  • Finally, crumble the feta cheese over top and fold it into the potatoes. Taste the potatoes and adjust the salt, pepper, or butter if needed.

Mushroom Spinach and Swiss French Bread Pizzas

Mushroom Spinach and Swiss French Bread Pizzas

Mushroom Spinach and Swiss French Bread Pizzas

Ingredients
  • 3 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 8 oz. button mushrooms
  • 8 oz. frozen spinach
  • salt & pepper to taste
  • 16″ loaf soft French bread
  • 4 slices Swiss cheese
 Instructions
  • Wipe the mushrooms clean, then slice thinly. Add 1 tablespoon of olive oil to a large skillet along with the minced garlic. Sauté the garlic over medium heat for one minute or just until fragrant. Add the sliced mushrooms and sauté for 3-5 minutes more, or until they are limp and dark brown (add a pinch of salt to help them release their moisture if needed).
  • Add the frozen spinach to the skillet and continue to sauté until it is heated through. Season the mushrooms and spinach with salt and freshly cracked pepper to taste (I used about ¼ tsp salt and 10 cranks of a pepper mill.
  • Adjust your oven rack so that the top of the French bread will be 5-6 inches from the broiler unit. Preheat the broiler on high for a few minutes. While it’s heating, cut the loaf of French bread into two 8 inch sections, then slice each piece in half lengthwise to open like a sandwich.
  • Line a baking sheet with foil. Place the pieces of French bread on the baking sheet open side up. Brush the remaining 2 tablespoons of olive oil over the open surface of the bread. Place the bread under the broiler for about 3 minutes, or just until it is golden brown.
  • Top each piece of bread with ¼ of the spinach and mushroom mixture, and one piece of swiss. Return the topped bread to the oven and broil for 1-2 minutes, or just until the cheese is hot and bubbly. Watch them closely to prevent burning. Serve hot.

Mini Chicken Parmesan Meatloaf Cupcakes

Mini Chicken Parmesan Meatloaf Cupcakes Mini Chicken Parmesan Meatloaf Cupcakes

Ingredients

  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce

Instructions

  1. Preheat oven to 400 F.
  2. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it’s evenly coated. Set aside.
  3. In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
  4. Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
  5. Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
  6. Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
  7. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  8. In the meantime, warm the marinara sauce in a small saucepan.
  9. Serve meatloaf cupcakes with warmed marinara.