Pickled Green Tomatoes Recipe

Yield: Makes 2 12-ounce jars, or 1 pint and one half pint

Ingredients

• 1 pound green tomatoes, stemmed and cut into wedges
• 1/2 cup white vinegar
• 1/2 cup water
• 1 1/2 teaspoons pickling salt
• 2 teaspoons dill seed
• 4 garlic cloves
• 1/2 teaspoon peppercorn
• 2 bay leaves
Place the following into the bottom of each hot, ready-for-canning jar:
• 1 teaspoon dill seed
• 2 garlic cloves
• 1/4 teaspoon peppercorn
• 1 bay leaf

Instructions

1. Combine vinegar, water and salt and bring to a boil.
2. Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.
3. Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.
4. Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.

Cabbage & Noodles with Bacon

1 head of cabbage, chopped
1 pound of bacon* OR chicken or turkey
1 large onion, chopped
2-3 handfuls of noodles
Black pepper

In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces.

Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

Black Eyed Pea Salad

Ingredients

2 (15.5 ounce) cans black-eyed peas

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1/2 red onion, diced

1 cup frozen corn

Directions

1. In a medium bowl, toss together black-eyed peas, red bell pepper, green bell pepper, red onion, celery, and parsley.
2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

GRANOLA BAR COOKIES

Ingredients

1/2 cup butter, softened
1/2 cup olive oil
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups freshly ground whole wheat flour
2 1/4 cups old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces dried fruit (I used 6 ounces each of blueberries and chopped strawberries)
1/3 cup whole flax seeds
1/3 cup raw, unsalted sunflower seeds
3/4 cup coarsely chopped, or sliced, almonds

Preheat oven to 350 degrees F.

In a large bowl of a stand mixer, beat butter and sugars until combined. Slowly pour in olive oil, beating continuously until fluffy and smooth. Add eggs and vanilla, beating an additional minute.

Measure the oatmeal into the bowl of a food processor. Grind until oatmeal has become a fine powder. Sift oatmeal, flour, baking powder and soda, and salt together in a medium sized bowl.

Stir the flour and oatmeal mixture into the butter mixture until well combined. Add in the fruit, seeds, and nuts, stirring until contents are evenly distributed.

Line a baking sheet with parchment paper. Form golf ball sized balls of dough, spacing 2 inches apart. Bake at 350 degrees F for 10-15 minutes. Cool on the pan for 5 minutes. Remove and cool on a cooling rack until cookies are cool enough to handle.

Recipe Courtesy of Katie Goodman from pauladeen.com 

Chicken Corn Tortilla Soup

6

 corn tortillas (6 inch), divided

1-1/2

tsp.  oil, divided

1/2

lb.  boneless skinless chicken breasts, cut into bite-size pieces

2

cans  (14-1/2 oz. each) chicken broth

1

cup  TACO BELL® Thick & Chunky Medium Salsa

1

cup  frozen corn

1

cup  KRAFT Shredded Cheddar Cheese

make it

HEAT oven to 400°F.

CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

kraft kitchens tips

SUBSTITUTE

For less zip, prepare using TACO BELL® Thick & Chunky Mild Salsa.

Veggie Taco Cornbread Pizza

1

pkg.  (8-1/2 oz.) corn muffin mix

1

 red pepper, finely chopped

1

cup  frozen corn

1

can  (15-1/2 oz.) black beans or kidney beans, rinsed

1

pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix

3/4

cup  water

1

pkg.  (8 oz.) KRAFT Shredded Cheddar Cheese, divided

make it

HEAT oven to 400ºF.

PREPARE corn muffin batter as directed on package; spread into greased 12-inch pizza pan. Bake 8 to 10 min. or until lightly browned. Meanwhile, combine peppers, corn and beans in medium saucepan. Add seasoning mix and water; cook 10 min., stirring occasionally.

SPRINKLE 1 cup cheese onto crust; top with bean mixture and remaining cheese.

BAKE 4 to 5 min. or until cheese is melted.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

kraft kitchens tips

SERVING SUGGESTION

For added color and texture, serve with a mixed green salad. As a bonus, you'll also get a serving of vegetables!

SUBSTITUTE

Substitute a 13x9-inch pan for the pizza pan.

SUBSTITUTE

Substitute a green pepper for the red pepper.

Cowboy Salsa

what you need

3

 tomatoes, seeded, finely chopped

1

can   (15.5 oz.) black-eyed peas, rinsed

1

can  (11 oz.) corn, drained

8

 green onions, thinly sliced

2

 avocados, chopped

1/4

cup   chopped fresh cilantro

4

slices  OSCAR MAYER Baked Cooked Ham, finely chopped

1/2

cup  KRAFT Zesty Italian Dressing

 WHEAT THINS Baked with 100% Whole Grain Crackers

make it

COMBINE all ingredients except crackers.

SERVE with crackers.

kraft kitchens tips

SUBSTITUTE

Prepare using KRAFT Balsamic Dressing.

SERVING SUGGESTION

Toss with 1-1/2 qt. (6 cups) torn mixed greens just before serving. Or serve on lettuce leaves.

Slow-Cooker Black-Eyed Peas

1

lb.  black-eyed peas, rinsed

4

 carrots, peeled, chopped

1

large  onion, chopped

4

slices  OSCAR MAYER Bacon, chopped

2

cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1

can  (10 oz.) reduced-sodium diced tomatoes and green chiles, undrained

1

cup  water

1

pkg.  (7 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham

1-1/2

tsp.  ground cumin

1

bunch  mustard greens, chopped

6

cups  hot cooked long-grain white rice

make it

PLACE peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 min. Remove from heat. Let stand, covered, 1 hour.

COOK and stir carrots, onions and bacon in skillet on medium heat 8 min. or until onions are crisp-tender. Meanwhile, bring broth, tomatoes and water to boil in saucepan.

DRAIN peas; place in slow cooker. Add cooked vegetables, broth mixture, ham and cumin; stir. Cover with lid; cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).

STIR in greens. Cook, covered, 30 min. or just until greens are tender. Serve with rice.

kraft kitchens tips

SPECIAL EXTRA

Add 1/4 to 1/2 tsp. ground red pepper (cayenne) to slow cooker with the greens.

Slow-Cooker Vegetable Lasagna

1 Tbsp.  oil

½ lb.  sliced fresh mushrooms

2 red peppers, coarsely chopped

1 pkg.  (6 oz.) baby spinach leaves

1 jar  (24 oz.) spaghetti sauce

1 container  (15 oz.) Natural Part Skim Ricotta Cheese

1 pkg.  (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

1/4 cup  KRAFT Grated Parmesan Cheese, divided

1 egg

6  whole wheat lasagna noodles, uncooked

HEAT oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in spaghetti sauce.

MIX ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan and egg until blended.

SPOON 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.

COOK on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

From Kraft

* Made with quality cheeses crafted in the USA. 

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

http://allrecipes.com/recipe/apple-cinnamon-white-cake/photo-gallery.aspx

Spinach Frittata with Bacon and Cheddar

Photo © Danilo Alfaro

• 8 eggs
• ½ cup whole milk
• ½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
• 8 slices bacon
• ½ large onion, peeled and diced
• 1 cup grated cheddar cheese
• Kosher salt, to taste

Preparation:

1. Preheat oven to 450°F.


2. Cook the bacon in a cast iron skillet over medium-low heat. When bacon is crispy, remove it from the pan, drain on paper towels and set aside. When it's cool, roughly chop it into ¼ inch pieces — or just crumble it up.


3. Reserve about 2 Tbsp of bacon fat, then add diced onion and sauté for 2 to 3 minutes or until it's slightly translucent.


4. Turn off the heat under the pan, then add the spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.


5. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.


6. Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well. Give everything a stir to distribute the ingredients evenly. This is the last time you're going to stir, so get it all out of your system now!


7. Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring!


8. Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

Makes 4 wedge-shaped portions of frittata.

NOTE: If you don't have an oven-safe skillet, you can pour the egg mixture into a baking dish and add the cooked onions, spinach and bacon as well as the grated cheese, and just bake the frittata in that dish. If you do it this way, add 5 to 10 minutes to the baking time and check to make sure the egg is fully cooked before serving.

Italian BLT Pinwheels

Ingredients

• 4  oz cream cheese, softened
• 1/2  cup mayonnaise
• 1/4  cup finely chopped sun-dried tomatoes in oil
• 6  slices bacon, crisply cooked, crumbled
• 3  spinach- or tomato-flavored flour tortillas (9-inch diameter)
• 1  cup chopped seeded Italian plum tomatoes (about 3 medium)
• 1 1/2  cups shredded romaine lettuce

Directions

1- In small bowl, mix cream cheese, mayonnaise and sun-dried tomatoes until well blended. Gently stir in bacon.

2- Spread mayonnaise mixture evenly over tortillas. Top each evenly with plum tomatoes and lettuce; roll up tightly. Wrap each tortilla roll in plastic wrap; refrigerate 1 hour.

3- To serve, with serrated knife, cut each roll into about 1-inch-thick slices.

Ham and Sweet Potato Soup

Ingredients

• 2 lbs. fully cooked ham (leftovers from a spiral ham works great)
• 8 cups water
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• 1 medium sweet potato, peeled and cubed in 1-inch pieces
• 1-15.5 ounces can black beans, rinsed and drained
• Salt and pepper
• 2 cups fresh baby spinach leaves

Instructions

1. Place ham in a large soup pot and add 8 cups of water to make stock. Bring the water to boil and then to a low simmer for 2 hours. Turn the heat off and place a lid on the pot. Allow the stock to rest overnight.
2. The next morning, remove any top layer of fat. Remove the ham from the stock and chop and shred the meat in 1/2-inch pieces. Transfer the ham back to the pot.
3. Heat the stock pot on medium-high heat.
4. While the pot is heating, heat the oil on medium heat in a frying pan. Sauté onion and garlic for 5 minutes until the onions are soft and translucent. Season with thyme, salt, and pepper.
5. Add the onions mixture, sweet potato, and black beans to the stock pot.
6. Allow the soup to come to a boil and reduce to a simmer. Cook the soup for 20 minutes until the sweet potatoes are fork tender.
7. Season with additional salt and pepper if necessary.
8. Turn off the heat and stir in the spinach leaves. Stir the soup with a long wooden spoon for 10 seconds until the spinach is wilted.
9. Serve immediately.