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July Recipes

BROWNIE SUNDAE PIZZA

Crisco®  Original No-Stick Cooking Spray

1    (12.35 oz.) Package Pillsbury®   Brownie Mix

1/3 Cup Crisco®  Pure Vegetable Oil

3    Tbsp. Water

1    Large Egg

1    Pint (2 cups) Vanilla Ice Cream or Frozen Yogurt

1/4 Cup Smucker's® Hot Fudge Spoonable Ice Cream Topping

1/4 Cup  Dry Roasted Peanuts (chopped)

Whipped Cream

12  Maraschino Cherries (with stems, drained and blotted dry)

Heat oven to 350° F. Coat 12 inch pizza pan lightly with no-stick cooking spray.

Combine brownie mix, oil, water and egg in medium mixing bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely.

Allow ice cream to soften in refrigerator 30 minutes. Scoop small spoonfuls on top of brownie. Spread with a knife to within 1 inch from edge. Freeze 30 minutes or until ice cream hardens. Place topping in resealable plastic bag. Knead. Cut very small corner off bag. Squeeze bag to drizzle over ice cream. Sprinkle with peanuts. Cut into 12 slices. Dollop whipped cream about 2 inches from back edge of each slice. Top each dollop with a maraschino cherry. Serve immediately. 12 servings.

TIP: Brownie Pizza can be prepared ahead. After cutting into slices, return to freezer. Before serving, allow to set at room temperature a few minutes to let brownie thaw. Top with whipped cream and cherries.


CHICKEN, SAUSAGE & VEGETABLE SKEWERS

8    (12-inch) Wooden Skewers (soaked in water for 30 minutes)


MARINADE:

1/2  Cup Crisco®  Vegetable Oil

1/4  Cup Red Wine Vinegar

1     tsp. Salt

1/2  tsp. Black Pepper

1/2  tsp. Each: Dried Basil, Oregano and Thyme


3     Boneless, Skinless Chicken
Breast Halves (cut into 2" cubes)

1     (12 oz.) Package Mushrooms

2     Red Bell Peppers

2     Medium Onions

3     Links Italian Sausage

       Crisco®  Original No-Stick Cooking Spray

       Orzo or Rice

WHISK together marinade ingredients in shallow dish. Add chicken; stir to coat. While chicken is marinating, wash vegetables. Remove stems from mushrooms. Seed peppers; cut into 2" squares. Add mushrooms and peppers to marinade; stir to coat.

PEEL onions; cut into quarters. Separate into pieces 2 to 3 layers thick. Slice sausage into 1 1/2" pieces.

SPRAY unheated grill grate with no-stick cooking spray; heat grill. While grill is heating remove chicken and vegetables from marinade; discard marinade. Alternately thread chicken, mushrooms, peppers, onion and sausage on skewers.

GRILL 20 minutes or until meats are completely cooked, turning occasionally. Serve with orzo or rice. Yield: 4 to 6 servings.


TACO DOGS

Wrap grilled, halved hot dogs in grilled flour tortillas; top with shredded cheddar, lettuce, salsa and sour cream.

BRUSCHETTA DOGS

Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil and salt. Serve grilled hot dogs on toasted Italian buns; top with the tomato mixture and drizzle with olive oil.

PEPPER DOGS

Halve hot dogs lengthwise; sauté  in olive oil with sliced bell peppers and onions. Add some chopped garlic, a pinch each of cayenne and fennel seeds and a splash of water. Serve on toasted hoagie rolls.

SURF DOGS

Toss 1/2 cup chopped pineapple with 1 tablespoon each lime juice and diced red onion, red bell pepper and scallion; season with cayenne, salt and black pepper. Grill hot dogs, brushing with teriyaki sauce. Serve on grilled buns with the pineapple salsa.

BOSTON TERRIERS

Sauté  1 diced onion with 1/4 pound chopped bacon. Add 1 cup white beans, 1/2 cup ketchup, 1/2 cup water and 1 tablespoon each brown sugar, mustard and cider vinegar; add hot dogs and simmer until thick. Serve on toasted buns.

CHIMICHANGA DOGS

Rub hot dogs with chili powder and wrap each in a flour tortilla. Dip in beaten eggs, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.

HOT DOGS ON A STICK

Prepared on a grill or over a campfire, this fun dinner-on-a-stick requires just hot dogs and refrigerated breadstick dough. Be sure to provide a few dipping sauces on the side.

ALE-BRINED DOGS

Pierce each frank in several places with a toothpick and marinate in 2 3/4 cups ale, refrigerated overnight or up to 24 hours.

BEER-STEEPED SAUERKRAUT

The perfect topping for hot dogs, make it even better by steeping it in beer, sugar, and chili powder.

1 lb. Sauerkraut

6 ozs. Beer

2 Tbsp. Sugar

1 tsp. Chili Powder

In a medium saucepan, heat sauerkraut, beer, sugar, and chili powder over medium heat to boiling. Reduce heat to low and simmer 20 minutes to let flavors blend. Yields: 3 cups


Insalata Caprese (salad in the style of Capri) is a simple salad from the Italian region of Campania, made of sliced fresh Buffalo mozzarella, Tomato and Basil, and seasoned with Salt, Black pepper, and Olive oil. In Italy, unlike most salads, it is usually served as an Antipasto (first course), not a Side dish. It is sometimes called insalata tricolore, tricolore referring to the three colors of the Flag of Italy.

It is one of the simplest and most delicious of salads. It requires only the right ingredients and the right season. The season first. This is a summer dish and it should be made only with local vine-ripened tomatoes that are red, juicy and flavorful but not overly soft, and preferably unrefrigerated.

The basil should be truly fragrant, flavorful and young. Grown in the earth and sun, not the hydroponically grown giant leaf variety which has little flavor.

The next essential ingredient is good quality fresh, moist mozzarella. Never use the yellow plastic-sheathed supermarket variety! Finally, you need genuine extra-virgin olive oil and only olive oil, the best you can afford.

Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese! The recipe below calls for vinegar and so is not considered a true Insalata Caprese.

With a good quality fresh bread and a glass of cool or slightly chilled white wine, this makes an excellent summer lunch or, in a small portion, an ideal first course for a summer meal.

Other Salad Tips:

Do not over dress, a salad only needs about 1 teaspoon of dressing per person, as long as you toss it well.

A basic vinaigrette that can be tossed right on the salad is about 1 1/2 teaspoons vinegar to 2 teaspoons oil. Sprinkle the vinegar on first, then toss, then sprinkle on the oil and toss again. If you do it the other way around, the oil will keep the vinegar from adhering to the leaves. Season with salt and pepper.


CAPRESE SALAD

We serve mozzarella and tomatoes with a loaf of crusty bread and/or a couple of ears of local corn and call it dinner.

2 lbs. Ripe, Local Tomatoes (4 to 6 large, cored and sliced)

1 Tbsp. Balsamic Vinegar

1/4 tsp. Kosher Salt

1 lb. Fresh Mozzarella (water-packed is best, sliced)

2 Tbsp. Extra-Virgin Olive Oil

2 dz. Basil Leaves (washed and spun dry)

Set tomatoes in a single layer on a large platter or individual dinner plates. Drizzle with vinegar and sprinkle with salt. Lay one cheese slice on each tomato slice. Drizzle with olive oil and a bit more balsamic if desired, then top each stack with a basil leaf. Yield: 4 servings.

Recipe From: Catherine N.


CHEESECAKE BITES                

1     Cup All Purpose Flour

1/2  Cup Pecans (chopped)

1/3  Cup Butter (melted)

1     8 oz. Cream Cheese (softened)

1/4  Cup Granulated Sugar

1/3 Cup Brown Sugar (firmly packed)

1     Egg

2     Tbsp. Milk

1     Tbsp. Lemon Juice

1      tsp. Vanilla Extract

Combine flour, pecans and brown sugar in a medium bowl. Stir in melted butter until blended. Reserve 1/3 cup of mixture; press remainder into bottom of a greased 8" square baking pan. Bake in a preheated 350 degree oven 12 to 15 minutes. Beat cream cheese and sugar till smooth. Beat in remaining ingredients, pour over baked crust; sprinkle with reserved pecan mixture. Return to oven and bake 25 minutes. Cool slightly; cut into 2 in. squares. Cool completely. Store in an air tight container in refrigerator. Serves 16.

Recipe From: Carolyn Hostetter


PEANUT BUTTER BROWNIE TRIFLE

1    Fudge Brownie Mix (9 x 13" pan size)

1    Pkg. (10 oz) Peanut Butter Chips

2    Pkg. (13 oz each) Miniature Peanut Butter Cups

4    Cup Cold Milk

2    Pkg. (5.1 oz each) Instant Vanilla Pudding     

1    Cup Creamy Peanut Butter

7    tsp. Vanilla Extract (divided)

3    Cup Whipping or Heavy Cream

1/4 Cup 10x Sugar

Prepare brownies as directed on box, adding peanut butter chips before baking. Cool and cut into 3/4 in. pieces. Cut peanut butter cups in half; set aside 1/3 c for garnish. In large bowl, whip cream, 3 tsp. vanilla and 10x sugar until stiff peaks are formed. Set aside in refrigerator. In another large bowl, whisk milk and pudding mixes for 2 minutes and let stand for 2 minutes until soft-set. Add peanut butter and 4 tsp. vanilla. Mix well. Fold in half of whipped cream. Place 1/3 brownies in 5 qt. trifle or punch bowl; top 1/3 peanut butter cups. Spoon 1/3 of pudding mixture over the top. Repeat layers twice. Cover with remaining whipped cream; garnish with reserved peanut butter cups. Refrigerate until chilled. Serves 20.

Recipe From: Audrey Hoover


PEANUT BUTTER PIE

Crust:

1 1/4 Cups Chocolate Cookie Crumbs

1/4    Cup Sugar

1/4    Cup Butter (melted)

Combine all ingredients and press into a 9" pie plate. Bake at 350 degrees for 10 minutes.

Filling:

8  oz. Cream Cheese

1  Cup Creamy Peanut Butter

1  Cup Sugar

1  Tbsp. Butter

1  tsp. Vanilla

4  Tbsp. Milk

1  Cup Heavy Whipping Cream (whipped)

In mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Then add milk and mix completely. Fold in whipping cream. Gently spoon onto crust. Garnish with chocolate curls and refrigerate. Serves 8-10.

Recipe From: Janelle Eberly