Wednesday's Tales
At the library on Monday, I grabbed six audio books, 2 DVDs and 2 books. Yes, kids, I grabbed a ::drum roll:: cookbook. I grabbed a book of slow cooker recipes. I'm going to be scanning a lot, I think. And using my crock pot. It's especially great in the summer because instead of heating the entire kitchen, I only need to worry about one small corner.
Current audio book is Everything and a Kite by Ray Romano.
In the news, Fisher Price is recalling several toys in their Sesame Street and Nickelodeon lines. If you bought toys recently that were made by Fisher-Price, go read that. Now, I don't want to bad mouth Chinese manufacturing, but if they are going to be producing things for sale in the US they should conform to the US safety standards.
Chocolate Chip-Popcorn Bars
Prep Time: 20 min ; Start to Finish: 2 hr 10 min
Makes: 36 bars
These tempting bars are like a cookie bar and a popcorn ball all rolled into one.
Crust
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*
Topping
3 1/2 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter or margarine
1 bag (10 oz) peanut butter chips
1 bag (3.5 oz) Pop•Secret® butter-flavor microwave popcorn, popped
1 cup semisweet chocolate chips
1 . Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13x9-inch pan to form crust. Bake 10 to 15 minutes or until puffed and edges are golden brown.
2 . Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.
3 . In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
4 . In small microwavable bowl, microwave chocolate chips on High 1 to 1 1/2 minutes or until melted, stirring once halfway through microwaving. Pour melted chocolate into quart-size resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.
*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
High Altitude (3500-6500 ft):Bake crust 13 to 18 minutes. Mini Fruit Pizzas
Prep Time: 40 min
Makes: 20 fruit pizzas
Spread a creamy filling on a Pillsbury® Ready-To-Bake™ sugar cookie and top with fresh fruit…so easy!
1 (18-oz.) pkg. (20 cookies) Pillsbury® Ready to Bake!™ Refrigerated Sugar Cookies
1 (8-oz.) pkg. cream cheese, softened
2 tablespoons frozen limeade concentrate, thawed
1/2 cup powdered sugar
10 fresh strawberries, quartered
1 kiwi fruit, peeled, cut in half lengthwise and cut into 10 slices
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 . Bake cookies as directed on package. Cool 10 minutes or until completely cooled.
2 . Meanwhile, in medium bowl, combine cream cheese, limeade concentrate and powdered sugar; beat until smooth.
3 . Spread each cooled cookie with 1 tablespoon cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours. Grilled Tostadas
Prep Time: 25 min
Makes: 8 tostadas
Grill a new chicken favorite! Refrigerated corn biscuits carry the zesty filling.
1 (9-oz.) pkg. frozen Southwestern-seasoned cooked chicken strips
1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® Refrigerated Golden Corn Biscuits
Nonstick cooking spray
4 oz. (1 cup) finely shredded colby-Monterey Jack cheese blend
8 teaspoons chopped green onions
1 cup shredded lettuce
1/2 cup Old El Paso® Salsa
8 teaspoons sour cream
1 . GRILL DIRECTIONS: Heat grill. Heat chicken strips as directed on package.
2 . Meanwhile, separate dough into 8 biscuits. Press each to form 5-inch round. Spray 1 side of each round with nonstick cooking spray. Place sprayed biscuit rounds, cheese, onions and warm chicken on tray for carrying to grill.
3 . When ready to grill, place biscuit rounds, sprayed side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 4 minutes or until bottoms are browned. Turn biscuits; top with cheese, onions and warm chicken. Cook an additional 2 to 3 minutes or just until cheese begins to melt. (By the time all are topped, first ones are done.)
4 . To serve, top tostadas with lettuce, salsa and sour cream. Grilled Dogs on a Raft
Prep Time: 30 min
Makes: 6 servings
1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
6 hot dogs
2 tablespoons ketchup
3 (2/3-oz.) slices pasteurized process American cheese, cut in half
1 . Heat grill. Cut 15x12-inch piece of heavy-duty foil; spray with nonstick cooking spray. Unroll dough into 2 sections on sprayed foil; do not separate into breadsticks. Press or pat each section to form 7x6-inch rectangle, sealing perforations. Cut hot dogs lengthwise to but not completely through other side; open hot dogs to lay flat.
2 . When ready to grill, invert dough onto grill rack and peel off foil; place hot dogs, cut side up, on gas grill over medium heat or on charcoal grill 4 to 5 inches from medium coals. Cook 4 to 5 minutes or until bottom of dough is deep golden brown.
3 . Turn dough; brush with ketchup. Place 3 hot dogs, cut sides down, on each rectangle of dough. Cook 4 to 6 minutes or until bottom of dough is deep golden brown and thoroughly cooked, topping each hot dog with cheese during last 1 to 2 minutes of cooking. To serve, cut between hot dogs. If desired, serve with additional ketchup or other condiments. Aloha Peach Pies
Prep Time: 10 min ; Start to Finish: 45 min
Makes: 2 servings
A special dessert for two couldn't be easier, with a convenient biscuit crust and tasty macadamia nut cookies sprinkled over a peachy filling.
2 Pillsbury® Perfect Portions® refrigerated buttermilk biscuits (twin-pack from 15.4-oz package)
1 cup Cascadian Farm® organic frozen sliced peaches (from 10-oz bag), thawed as directed on bag
2 Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies (from 18-oz package)
2 tablespoons cinnamon chips
2 tablespoons flaked coconut
1 pint (2 cups) vanilla ice cream, if desired
1 . Heat oven to 350°F (325°F for dark cookie sheet). Spray cookie sheet with cooking spray. Place biscuits 3 inches apart on cookie sheet. Press each into 5-inch round with 1/4-inch-high rim around outer edge.
2 . For each pie, spoon half of peaches onto biscuit. Crumble 1 cookie dough round evenly over peaches. Top with 1 tablespoon chips and 1 tablespoon coconut.
3 . Bake 22 to 28 minutes or until edges are deep golden brown. Cool 5 minutes. Serve warm with ice cream.
High Altitude (3500-6500 ft):No change. Summer Fruit Cobbler
Prep Time: 30 min ; Start to Finish: 1 hr 35 min
Makes: 8 servings
Tender Grands!® biscuits melt in your mouth in a classic peach and pear dessert.
3 cups sliced peeled fresh peaches (4 to 5 medium)
3 cups sliced peeled fresh pears (3 to 4 medium)
2 teaspoons lemon juice
1/2 cup sugar
1/3 cup water
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1 cup fresh raspberries
1/4 cup butter or margarine, melted
2/3 cup sugar
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake or Homestyle refrigerated buttermilk biscuits
1 . Heat oven to 350°F. In medium bowl, toss peaches and pears with lemon juice.
2 . In 4-quart nonstick saucepan, heat 1/2 cup sugar, the water, cornstarch and 1/4 teaspoon of the cinnamon over medium heat to boiling. Boil 1 minute, stirring constantly. Stir in peaches and pears. Cook until hot and bubbly, stirring frequently. Add raspberries; cook and stir 1 minute. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Cover to keep hot.
3 . In small bowl, place melted butter. In another small bowl, mix 2/3 cup sugar and remaining 1/4 teaspoon cinnamon.
4 . Separate dough into 8 biscuits. Cut each biscuit into quarters. Lightly roll each biscuit piece in melted butter, then in sugar mixture to coat. Arrange biscuit pieces point sides down on hot fruit mixture.
5 . Bake 35 to 45 minutes or until biscuit pieces are deep golden brown and bottoms are no longer doughy. Cool at least 20 minutes before serving.
High Altitude (3500-6500 ft):Heat oven to 375°F. Fresh Fruit Devonshire Pie
Prep Time: 1 hr ; Start to Finish: 4 hr
Makes: 8 servings
Devonshire cream is a rich thickened cream traditionally served with scones and tea. In this pie, this creamy flavoring is combined with mixed fruit to create a perfectly delectable pie!
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 package unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 teaspoon salt
1 cup sour cream
2 tablespoons milk
2 egg yolks, slightly beaten
1 cup whipping cream, whipped
Topping
1 medium peach, pitted, sliced
1 medium plum, pitted, sliced
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 . Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
2 . In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.
3 . Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.
4 . Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator. Waffles with Peach-Berry Topping
Prep Time: 15 min ; Start to Finish: 15 min
Makes: 4 servings
In the time it takes to pop waffles in a toaster, you can prepare a fresh-fruit topping to make your breakfast simply delicious!
8 Pillsbury® frozen homestyle or buttermilk waffles
3 peaches or nectarines, pitted, sliced
1/2 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1 cup fresh blueberries
3/4 cup blueberry syrup
1 . Heat waffles as directed on package.
2 . Meanwhile, in medium nonmetal bowl, gently mix peaches, lemon peel and lemon juice to coat. Gently stir in blueberries and syrup.
3 . Place 2 waffles on each individual plate. Top with fruit mixture.
Vary the fruit with the season. Try fresh strawberries or raspberries with a berry syrup. Peachy Chipotle-Pork Tacos
Prep Time: 30 min ; Start to Finish: 30 min
Makes: 5 servings (2 tacos each)
Stir up an easy, sweet and spicy salsa to top pork tacos, ready in just 30 minutes.
1 lb boneless pork loin chops (3/4 to 1 inch thick)
Salt and pepper, if desired
1 cup Cascadian Farm® organic frozen sliced peaches (from 10-oz bag), slightly thawed, coarsely chopped
1 cup Muir Glen® organic medium chipotle salsa
3 tablespoons honey
3 tablespoons red wine vinegar
2 tablespoons finely chopped garlic (10 to 12 medium cloves)
1 box (4.7 oz) Old El Paso® Stand 'N Stuff™ taco shells (10 shells)
1/2 small red onion, thinly sliced
2 1/2 cups chopped romaine lettuce
2 avocados, pitted, peeled and cut into 10 wedges, if desired
2 limes, cut into 10 wedges
1 small bunch fresh cilantro, if desired
1 . Heat 12-inch nonstick skillet over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center of chops reads 160°F. Remove from skillet; place on cutting board to cool slightly. Remove skillet from heat.
2 . To same skillet, carefully add peaches, salsa, honey, vinegar and garlic. Cook over medium-high heat about 5 minutes, stirring constantly, until mixture is thickened. Cut pork into 1/2-inch pieces; stir into peach mixture. Meanwhile, heat taco shells as directed on box.
3 . To serve, divide pork mixture evenly among warm taco shells. Top each with onion and lettuce. Garnish each with 1 avocado wedge; squeeze juice from 1 lime wedge over each and garnish with cilantro.
High Altitude (3500-6500 ft):No change.