Saturday, August 27, 2016

Easy-to-Make Ice Cream Dessert

Recipes for Your Labor Day Party


The only good thing about summer coming to an end is that it’s finally time to plan an amazing Labor Day party to celebrate all of the special moments you and your family and friends have had this season!

Below are some easy-to-make, no-cook ice cream recipes from chef Alex Guarnaschelli that are perfect for anyone who doesn’t want to spend their three-day weekend slaving over a hot oven for summer pies.

Häagen-Dazs Raspberry Sorbet Soda

·         3-4  cups sparkling water
·         The juice and zest of 1 lime
·         1 pint fresh strawberries, hulled and sliced
·         4 "sprigs" mint, stemmed
·         1 pint Häagen-Dazs® raspberry sorbet

In a large pitcher, combine 3 cups of the sparkling water, lime juice, lime zest, mint leaves and strawberries. Use a wooden spoon to "muddle" the fruit, pressing down on it to break it up and blend it with the other ingredients.

Taste. If it needs more sparkling water, add it. Stir in about 1/4 of the sorbet.

Scoop sorbet into individual glasses and pour the soda mixture over each. Serve immediately.
 

“Five” Vanilla Chip Ice Cream Pie with Fresh Mint

10-12 servings 
·         ½ cup loosely packed fresh mint leaves
·         6 cups Häagen-Dazs® vanilla “5” ice cream, softened
·         8 ounces dark chocolate, coarsely chopped
·         One 9-inch graham cracker pie shell

Place the mint leaves on a flat surface and roughly chop them with a knife. In a medium bowl, combine the ice cream, mint leaves and dark chocolate and mix, blending the mint leaves and chocolate into the ice cream. Spoon the ice cream into the pie shell, taking care to keep the bottom of the pie intact as you fill it. Freeze until firm. Cut into slices.

Chocolate Chocolate Chip Ice Cream with Bananas and Honey

4 servings

·         ¼ cup honey
·         2 bananas, halved lengthwise 
·         1/3 cup pecan halves
·         Pinch kosher salt
·         1 container Häagen-Dazs® chocolate chocolate chip ice cream

Heat a large pan and add the honey. Cook the honey over low heat until it bubbles and turns a light caramel brown color, 2-3 minutes. Add the banana halves and gently toss them in the honey to coat them. Sprinkle with the pecan halves and the salt.

Use a spatula to transfer the banana halves and nuts to 4 individual plates. Top with a scoop of chocolate ice cream. Serve with unsweetened whipped cream, if desired.

Friday, August 26, 2016

Fresh Takes on Kids' Favorites

As the kids head back to school, there's no better time to make a fresh start in the kitchen, too. Substituting nutritious ingredients such as sorghum in your favorite grain-based foods is an easy way to upgrade your family's menu this fall.

Some of the traditional snacks kids love most - such as cakes, cookies and doughnuts - can all be prepared using sorghum, a gluten-free cereal grain grown throughout the world. This highly versatile ingredient is naturally high in fiber, iron and protein, and can be used in a wide range of preparations. In fact, white food-grade sorghum can be milled directly into whole grain flour to produce foods such as brownies, breads, pizza dough, pastas, cereals, pancakes and waffles.

Whether it's a power breakfast to fuel the day, a sweet lunchbox treat or a tasty after school snack, these recipes showcase how simple it can be to give your kids' favorite treats a nutritious makeover they'll be thrilled to sample.

For more nutritious back to school recipes and tips for cooking with sorghum, visit www.HealthySorghum.com.

Celiac-friendly substitutions:
  • 2 teaspoons vanilla extract: Use 2 teaspoons X-Tra Touch vanilla or any other gluten-free vanilla.
  • 3/4 cup unbleached white flour: Replace with 6 tablespoons chickpea (garbanzo bean) flour and 6 tablespoons sweet rice flour, or use 3/4 cup commercial gluten-free flour.
  • 3 cups oatmeal: Replace with 3-4 cups of any gluten-free, ready-to-eat flake cereal slightly crushed, or gluten-free crispy rice cereal.
  • 1 (10-ounce) package almond toffee bits: Verify product is gluten-free or use 1 3/4 cups chopped almonds or walnuts.

Chewy Oatmeal Toffee Cookies


Recipe provided by Kate Lange

Ingredients
  • 1 cup butter, softened
  • 2 eggs
  • 2 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup sorghum flour
  • 3/4 cup unbleached white flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/8 teaspoon allspice
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon cloves
  • 3 cups oatmeal
  • 1 cup coconut flakes
  • 1(10-ounce) package almond toffee bits

Preparation
  1. Heat oven to 375°F. Lightly grease cookie sheet. Cream butter, eggs, brown sugar and vanilla in large bowl until light and fluffy. Mix flour, salt, soda, allspice, cinnamon and cloves; add to butter mixture. Beat until well blended. Stir in oatmeal, coconut and toffee bits with spoon. Drop by rounded teaspoons about 2 inches apart onto prepared sheet. Bake 8-10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.


Milo Doughnuts


Recipe provided by Karla Lubben

Ingredients
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tablespoons melted shortening or lard
  • 1/2 cup sifted sorghum flour
  • 1 1/2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • Dash of cinnamon
  • Dash of salt
  • 8 cups vegetable oil
Glaze:
  • 1/2 cup powdered sugar
  • 2 teaspoons warm milk
  • 1/2 teaspoon vanilla

Preparation
  1. In large bowl, beat together egg and sugar. Stir in milk and shortening. Sift together all dry ingredients. Add dry ingredients to egg mixture and stir to combine. Chill dough for 30 minutes. On lightly floured surface, flatten dough to 1/2-inch thickness with your finger-tips or rolling pin. Cut out doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to waxed paper and allow to dry for 10 minutes. In deep heavy pot or electric fryer, heat oil to 375°F. Using wire spatula dipped in hot oil, carefully transfer doughnuts into hot oil. Cook 2-3 doughnuts at a time turning them when brown on one side. Remove to paper towel or racks to drain.
  2. For glazed doughnuts, combine powdered sugar, milk and vanilla flavoring. Drizzle on doughnuts or sprinkle doughnuts with powdered sugar or mixture of cinnamon and sugar.


Sorghum Pancakes

Recipe provided by Barbara Kliment

Ingredients
  • 1 3/4 cups sorghum flour
  • 1/4 cup cornstarch
  • 3 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup powdered buttermilk
  • 2 eggs
  • 3 tablespoons melted butter
  • 1 1/2cups water

Preparation
  1. Heat oven to 200°F. Combine dry ingredients. In separate bowl, beat together eggs, melted butter and water; add to dry ingredients and mix just until well blended. Heat large skillet or griddle over medium-low heat. Spray pan with cooking oil. Wet fingertips under faucet and shake them over hot griddle. If water droplets "sizzle," heat is right to begin making pancakes. For large cakes pour 1/4 cup of batter into pan; for small use 2 tablespoons of batter. Cook until bubbles form on top; flip and cook until golden brown on bottom. Transfer to baking sheet and keep warm in oven while making rest of pancakes. Serve warm with butter and syrup.


SOURCE: United Sorghum Checkoff Program

Thursday, August 25, 2016

Great Back To School Ideas

From Mrs. Butterworth’s® Syrup – One of America’s Most Beloved Spokespersons


Nothing gets a young mind ready for school like a delicious breakfast.  This year, get your child prepared and alert in the morning with some great back-to-school recipes from Mrs. Butterworth’s- the thick, rich and buttery syrup that has been brightening-up breakfast tables for generations.

Mrs. Butterworth’s has always enjoyed making kids smile and has been working overtime to make sure her loving fans get some new, exciting ways to enjoy the morning.
Whether it’s a breakfast pleasure or an afternoon snack, these recipes created by celebrity chef Kevin Roberts will make your mouth water. Kevin, also known as the “The Food Dude,” is author of Munchies and Kissing in the Kitchen, media personality, executive chef and owner of three successful restaurants, and host of new TLC’s BBQ Pitmasters.
So just when you think “breakfast got boring,” try these fun and fresh ideas that might just become your favorite before school dish!

HAWAIIAN FRENCH TOAST

Serves 2

INGREDIENTS
1 tablespoon, Butter
2 EGGS, beaten
1 teaspoon, Cinnamon
4-8, Hawaiian Sweet Rolls, cut in half
1/2 cup, Mrs. Butterworth’s Sugar Free Syrup, warm

THE STEPS
1:         Heat butter in a large pan over medium-high heat.
2:         In a large bowl mix eggs and cinnamon.
3:         Dunk rolls into mixture and coat thoroughly.
4:         Cook bread until golden brown on both sides about 3-5 minutes each side.
5:         Warm your syrup in the microwave and pour over toast.


BAKED GRAPEFRUIT WITH CINAMMON AND SYRUP

Serves 1-2.

INGREDIENTS

1 large Grapefruit, halved
1 teaspoon, Mrs. Butterworth’s Original Syrup
1/2 teaspoon Cinnamon
THE STEPS
1:         Preheat toaster oven to 400 degrees.
2:         Cut grapefruit in half.
3:         spread syrup over top of grapefruit.
4:         Spread the cinnamon on each half.
5:         Bake for 20 minutes or until roasted and soft, let cool, and cut into quarters.


BAKED SWEET POTATO FRIES


Serves 2

INGREDIENTS:
1 teaspoon, Cinnamon
1 tablespoon, Mrs. Butterworth’s Original Syrup
1 Sweet Potato, washed and cut lengthwise into fry-like pieces
THE STEPS:
1.         Preheat toaster oven or oven to 400 degrees.
2:         In a medium bowl, add cinnamon and syrup. Mix together.
3.         Mix in the sweet potato fries and coat.
4.         Lay the fries on a baking tray or tin foil. Bake until cooked through.
5.         Serve with a side of warm syrup for dipping.


GRANOLA, SYRUP AND MILK


Serves 1-2
INGREDIENTS:
2 cups, Granola
2 cups, Milk
2 teaspoons, Mrs. Butterworth’s Original Syrup

THE STEPS:
1.         In a medium bowl, add granola, milk and top with syrup.
2.         Serve before it gets soggy.










Source:  Mrs. Butterworth's

Wednesday, August 24, 2016

Celebrate the Season with Late Summer Sangria

As the season winds down, late summer fruit takes center stage, with farmer’s markets and grocers overflowing with ripe peaches, fresh apricots, and the first apples of the season. Savor the final days of August with the Late Summer Sangria recipe from VOGA Italia, the thoughtfully packaged Italian wine with a uniquely designed resealable top.
 
Please find the recipe below, featuring VOGA Moscato, this season’s favorite white. Moscato offers subtle bubbles to any white sangria recipe, with light floral notes that blend perfectly with peach and citrus flavors.

VOGA Italia’s Late Summer Sangria

Ingredients:
·         1 Bottle of VOGA Italia Moscato Wine
·         1 12 oz. bottle of Peach Beer (VOGA recommends using Dogfish Head’s Festina Pêche or Lindemans Pêche Lambic)
·         3 oz. Triple Sec
·         2 sliced peaches
·         2 sliced apricots
·         1 sliced Granny Smith apple
·         1 sliced lemon
·         1 sliced lime
·         1/2 liter club soda

Preparation:
Pour wine and beer in a large pitcher and add sliced peach, apricot, apple, lemon and lime. Next add triple sec and stir gently. Chill mixture for at least one hour, and top with club soda and stir before serving.




Tuesday, August 23, 2016

Back-to-School Recipes from Pace

We want to share some breakfast recipes featuring picante sauce and salsa -- some more surprising than others -- to help underscore the importance of breakfast, as well as to show how easy it is to sneak servings of vegetables into dishes by using salsa. (Just a half-cup of salsa counts as a serving of vegetables!) These recipes also work for those who want to explore the fun trend of breakfast for dinner.


Whole Grain Huevos con Salsa

From: Pace Kitchens
Prep: 5 minutes
Cook: 15 minutes

Serves: 4

Ingredients:
Vegetable cooking spray
4 eggs
2 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted
3/4 cup Pace® Chunky Salsa
1/2 cup shredded Mexican cheese blend  (about 2 ounces)
1 tablespoon chopped fresh cilantro leaves  or parsley

Directions:
Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. Crack the eggs and add to the skillet one at a time. Cook until the whites are firm or to desired doneness.
Divide the muffin halves among 4 serving plates. Top each open-faced muffin with 1 egg, 3 tablespoons of the salsa, 2 tablespoons of the cheese and about 1 teaspoon of the cilantro.


Banana Salsa Bread

From: Pace Kitchens
Prep: 15 minutes

Bake: 1 hour
Cool: 25 minutes

Ingredients:
Vegetable cooking spray
1/2 cup butter, softened
1 cup sugar
3 medium ripe bananas, mashed
1 cup Pace® Chunky Salsa
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda

Directions:
Heat the oven to 350°F. Spray a 9 x 5 x 3-inch loaf pan with the cooking spray.
Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until the mixture is light and fluffy. Stir in the bananas, salsa and eggs. Stir in the flour and baking soda. Pour the mixture into the loaf pan.

Bake for 1 hour or until a knife inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely on a wire rack.

TIP: It's best to set the oven rack in the middle of the oven for this recipe.



South of the Border Eggs Benedict

From: Pace Kitchens
Prep: 10 minutes
Cook: 15 minutes

Serves: 4

Ingredients:
1 1/2 cups Pace® Picante Sauce
1/2 teaspoon ground cumin
4 eggs
2 packages (3 ounces each) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffins, split and toasted
1 tablespoon chopped fresh cilantro leaves

Directions:
Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil. Crack the eggs and add them to the skillet one at a time. Reduce the heat to low. Cook the eggs to desired doneness.
Remove the eggs from the skillet with a slotted spoon and keep them warm.

Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.
Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.

Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.

TIP:  It's best to use fresh eggs when preparing poached eggs. They are less likely to break in the skillet.


Breakfast Pizza

From: Pace Kitchens
Prep: 20 minutes

Cook: 10 minutes

Bake: 5 minutes


Serves: 6

Ingredients:
1 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped Canadian bacon
1 (12-inch) prepared pizza crust
8 eggs, beaten
1/4 teaspoon ground black pepper
3/4 cup Pace® Picante Sauce
2 ounces shredded Cheddar cheese  (about 1/2 cup)
2 tablespoons chopped fresh cilantro leaves

Directions:
Heat the oven to 400°F.

Heat the butter in a 10-inch skillet over medium heat. Add the onion, pepper and bacon and cook until the vegetables are tender.

Place the pizza crust onto a pizza pan or baking sheet. Place in the oven to warm.
Stir the eggs and black pepper in the skillet. Cook and stir until the eggs are set. Spoon the egg mixture onto the pizza crust.  Top with the picante sauce. Sprinkle with the cheese.

Bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro. Cut the pizza into 6 slices.
 

Monday, August 22, 2016

National Waffle Day is coming!

National Waffle Day is right around the corner. On August 24, 1968, the first U.S. waffle iron was patented to Cornelius Swarthout, marking a day to honor and celebrate a favorite food all day long! Whether it's the thick and crisp Belgian kind or the denser and chewier Liège, waffles pair excellently with almost any topping. Butter and maple syrup, fruit and whipped cream, or even a big scoop of ice cream—the choice is yours!
Traditionally, waffles are served at breakfast. However, there are so many ways to enjoy them that you could eat waffles at any time of day.

Well, what are you waiting for? Heat up your waffle iron and create something fabulous to celebrate National Waffle Day!
Bon Appetite!

5 tips for the Perfect Waffle

  1. Read the instruction manual! (at least give it a quick glance J )
  2. Heat your waffle iron for at least 10 minutes before pouring the batter in, or your waffles will not rise properly and you will have heavy and flat waffles. 
  3. Take it easy! Don’t mix the batter too quickly or vigorously. Use a slow, even tempo to get the right consistency, or your waffles will be tough and chewy.
  4. No peeking! We know you’re hungry. But your patience will be rewarded. Don’t lift the lid too early or you will let out the steam.
  5. Always finding yourself in sticky situations? Do not use cooking spray on your waffle iron. Instead, use a vegetable oil. Just take a basting brush or a paper towel and cover the surface lightly with oil. Your waffle iron will last much longer, and, in the end, you will have fewer problems with sticking. It also helps to produces a better crust on the waffle.


KRUPS’ Signature Waffles

Ingredients
·         2 eggs
·         2 cups all-purpose flour
·         1 3/4 cups milk
·         1/2 cup vegetable oil
·         1 tablespoon brown sugar
·         4 teaspoons baking powder
·         1/4 teaspoon salt
·         1/2 teaspoon vanilla extract
·         ½ cup chocolate chips** (for dessert recipe)
Directions
Preheat Waffle Iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Brush oil on preheated waffle iron. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.


Breakfast: Bananas Foster Waffles


Ingredients
  • 1/2 cup dark corn syrup
  • 1/2 cup firmly packed light brown sugar
  • 1 cup maple syrup
  • 1 cup coarsely chopped pecans
  • 6 ripe bananas, sliced
  • 1 teaspoon rum extract
Directions
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana slices and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over waffles. Serve immediately.


Lunch: PB&J Waffles


Ingredients
  • 1/4 cup peanut butter
  • ¼ cup raspberry preserves
  • Fresh berries for garnish, optional
Directions
Spoon peanut butter and jelly over warm waffles. Serve immediately.






Dinner:  Chicken and Waffles with Sweet and Spicy Mayo



Ingredients
  • 4 eggs
  • 1/4 cup heavy cream
  • 2 tablespoons cayenne pepper plus 1 teaspoon for mayo sauce
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  •  2 cups all-purpose flour
  • 1 cup cornstarch
  • 1 tablespoon salt
  • 1 quart peanut oil for frying
  • 8 chicken tenders
  • 1/2 cup mayonnaise
  • 2 tablespoons maple syrup
  • 1 teaspoons prepared horseradish
  • ½  teaspoon dry mustard powder
Directions
Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.  Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set. Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a low oven.
To make the mayo, combine mayonnaise, maple syrup, horseradish, cayenne pepper and mustard powder and whisk together until blended. Spoon over waffles and serve with chicken.


Dessert: Waffles and Vanilla Ice Cream


Ingredients
  • Vanilla ice cream
Directions
Spoon ice cream in between warm waffles. Serve immediately.
Enjoy!!!
 
 
 
 


Sunday, August 21, 2016

Late Summer BBQ Recipes


These authentic Texas BBQ recipes marry bright, tangy and cool summer flavors with smoked fare.








Grilled Chicken with Buffalo BBQ Sauce

Created By Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX

1            5-ounce bottle Tabasco
® brand Buffalo Style Hot Sauce

1            cup canned diced tomatoes with liquid
1/2         cup brown sugar, packed
1/2         cup Dijon mustard
1/4         cup tomato paste
1/4         cup white vinegar
1            tablespoon curry powder
1            teaspoon dry granulated garlic
1            teaspoon Kosher salt
1/2         cup light molasses
3            pounds chicken, cut into pieces
   
Preheat grill.
Combine Tabasco Buffalo Style Hot Sauce, canned tomatoes, brown sugar, mustard, tomato paste, vinegar, curry powder, garlic and salt in medium saucepan; heat to a boil. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. Stir in molasses.
Transfer mixture to blender; blend until smooth.
Brush 1/3 cup of sauce on chicken pieces. Cook on grill until desired doneness, brushing occasionally with sauce.
                    
Serves 6.



Grilled Asparagus with Spicy Herbed Pesto

Created By Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX

Spicy Herbed Pesto
                       
1            cup chopped tomatillo
1/2         cup Italian parsley sprigs
1/2         cup basil leaves
1/2         cup cilantro sprigs
 5            medium garlic cloves
1/4         cup cold water
1            tablespoon original Tabasco® brand pepper sauce
1            tablespoon fresh-squeezed lime juice
2            teaspoons ground cumin
1/2         cup grated Parmesan cheese
1/2         cup toasted pecans
Salt
Grilled Asparagus Salad
2            bunches medium-size asparagus
1/2         cup small basil leaves
1/2         cup fresh Italian parsley
1/2         cup fresh cilantro
1/2         cup chopped toasted pecans
1/2         cup shaved Parmesan cheese
Salt to taste
                       
Prepare Spicy Herbed Pesto
: Combine tomatillo, parsley, basil, cilantro, garlic, water, Tabasco sauce, lime juice and cumin in blender. Blend until mixed. Add Parmesan cheese and pecans; blend until smooth. Remove to bowl; season with salt to taste. Cover and set aside.             Makes 2 cups.
                       Prepare Grilled Asparagus Salad: Preheat grill or broiler. Rinse and trim asparagus. Place in large shallow bowl; carefully toss with 1 cup Spicy Herbed Pesto; mix well. Season to taste with salt.  Grill or broil asparagus one half at a time until lightly charred, turning frequently. Repeat with remaining asparagus.  Combine basil, parsley and cilantro in medium bowl; toss with 1/2 cup Spicy Herbed Pesto.
                      
Serve asparagus with herbs, pecans, Parmesan and Spicy Herbed Pesto.
                      
Serves 6.


Texas-Style Chipotle Beef Rub

Created By Tim Byres, Chef and Owner of SMOKE Restaurant in Dallas, TX

                         
1/3         cup dark brown sugar, packed
3            tablespoons dark-roasted coffee grounds, finely ground
2 1/2      tablespoons salt
1 1/2      tablespoons granulated dry garlic
1            tablespoon paprika
1 1/2      teaspoons dried oregano leaves
1/3         cup Tabasco® brand chipotle pepper sauce
                       
Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl. Add Tabasco chipotle sauce; stir until well mixed.
                       
Makes 1 cup.
                       
Rub on 1 1/2 pounds beef flank or skirt steaks. Or rub on roasts and ribs. Refrigerate 20 minutes to marinate before grilling.














Source: Tabasco