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February Recipes


CHOCOLATE AND STRAWBERRY
STUFFED FRENCH TOAST

Use French or Italian bread, day old is ideal, so that the bread slices are substantial enough to stuff.


4   Slices French or Italian Bread (1 inch thick)

1/4 Cup Cream Cheese

1/4 Cup Semisweet Chocolate Chips

1/4 Cup Strawberry Jam

2    Eggs

1/4 Cup Milk

2    Tbsp. Granulated Sugar

1    tsp. Vanilla Extract

2    Tbsp. Butter

      Powdered Sugar for Dusting

      Maple Syrup and Fresh Strawberries


With a sharp knife, cut a pocket into the side of each slice of bread, cutting almost, but not quite all the way to the edges. Spread the inside of each pocket with 1 Tbsp. of the cream cheese, stuff with 1 Tbsp. of the chocolate chips and spoon in 1 Tbsp. of the strawberry jam. Depending on the size of the pocket and the slice of bread, you may not be able to use the full amount of stuffing ingredients, just play it by ear and use as much as will fit inside. Squash the bread closed to trap the filling.
  In a bowl, beat together the eggs, milk, sugar and vanilla. Dip the stuffed bread slices into the egg mixture, turning to soak both sides evenly. Arrange on a plate.
  In a large skillet, melt the butter over medium heat. Add the stuffed bread to the pan and cook, turning each slice over several times to let it brown evenly and allow the heat to penetrate and melt the chocolate, about 5 or 6 minutes total. Dust lightly with icing sugar and serve with powdered sliced fresh strawberries and maple syrup. Servings: 2

Recipe From: Stella 


 

VALENTINE ROLL-UPS
If you're looking for a special treat the kids can make, try this.


Cream Cheese (softened)

Strawberry jam

Tortilla

Spread cream cheese and jam on a tortilla. Roll the tortilla into a log and cut into 1 inch thick slices.


VALENTINE CHERRY COCKTAIL


1  Tbsp. Karo Syrup

2  Chocolate Cookies (finely crushed,
    such as Nabisco Wafers)

1  Cup Cherry Juice

1  Cup Sprite (more or less)
 
   Ice cubes

Place syrup on a small plate. Place crushed cookies into a shallow dish. Invert a martini glass into syrup and then immediately into crushed cookies to coat the rim of the glass. Prepare 2 glasses.  Carefully pour half of the juice into each martini glass. Add half of the sprite to each. Add ice if desired. Serve immediately. Serves 2


HEART BEET SALAD

Dress up a green salad for Valentine's Day with a garnish of tender beet hearts. Prepare the beets by cutting heart shapes, with a cookie cutter out of beet slices. Serve them arranged around the edge of your favorite green salad.


MARSHMALLOW HEARTS

Use a small cookie cutter to press a heart shape into the center of a marshmallow. Add them to hot chocolate or use as decorations.


SPICED APPLESAUCE CAKE WITH

 CINNAMON CREAM CHEESE FROSTING

2       Cups All-purpose Flour

2       tsp. Baking Powder

1/2    tsp. Baking Soda

1/2    tsp. Salt

3/4    tsp. Cinnamon

1/2    tsp. Ground Ginger

1/8    tsp. Ground Cloves

1       Stick unsalted Butter (softened)

1       Cup Packed Light Brown Sugar

1       tsp. Pure Vanilla Extract

2       Large Eggs

1 1/2 Cups Unsweetened Applesauce

1/2    Cup Walnuts (optional, toasted, cooled, and chopped)         

For Frosting:

5    oz. Cream Cheese (softened)

3    Tbsp. Unsalted Butter (softened)

1/4 tsp. Pure Vanilla Extract

1    Cup Confectioners Sugar

1/2 tsp. Cinnamon


Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.

Make cake:
Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Re-invert cake onto a rack to cool completely.

Make frosting:
 Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.

Spread frosting over top of cooled cake. Serves 6. 


 

CROCK POT SAUCE PORK CHOPS
"The meat's so tender you can cut it with a fork, we all love it!"

4    Bone-in Pork Loin Chops (8 oz. each)

1    tsp. Garlic Powder

1/2 tsp. Salt

1/4 tsp. Pepper

2    Tbsp. Canola Oil

2    Cups Ketchup

1/2 Cup Packed Brown Sugar

1/2 Cup Onion (chopped)

1    tsp. Liquid Smoke (optional)

Season the pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain.

In a small bowl, combine the ketchup, brown sugar, onion and Liquid Smoke if desired. Pour half of the sauce into a 3 qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4 1/2 to 5 hours or until meat is tender. Yield: 4 servings.

Recipe From: Jennifer


BAKED SPAGHETTI

1    Package (16 oz.) Spaghetti

1    lb. Ground Beef

1    Medium Onion (chopped)

1    Jar (26 oz.) Meatless Spaghetti Sauce

1/2 tsp. Seasoned Salt

2    Eggs

1/3 Cup Grated Parmesan Cheese

5    Tbsp. Butter (melted)

2    Cups (16 oz.) Cottage Cheese

4    Cups (32 oz.) Shredded Mozzarella Cheese

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 13 in. x 9 in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350° for 40 minutes. Uncover; bake 20 to 25 minutes longer or until cheese is melted. Yield: 8 to 10 servings.

Recipe From: Louise Miller


 

HERB & CHEESE
CRUSTED CHICKEN ROLLS

1    Can (14 1/2 oz.) Diced Tomatoes (drained)

1    Cup Shredded Italian Cheese Blend or Mozzarella Cheese

1/2 tsp. McCormick® Perfect Pinch® Italian Seasoning

2    lbs. Boneless, Skinless Chicken Breast Halves (thinly sliced)

2    Tbsp. Olive Oil

2/3 Cup McCormick® Italian Herb & Cheese Crusting Blend

Preheat oven to 375°F. Mix tomatoes, cheese and Italian seasoning in medium bowl.

Place about 2 tablespoons of the tomato mixture in center of each piece of chicken. Roll up chicken to enclose filling. Brush with oil. Coat with Crusting Blend. Place chicken rolls, seam-side down, in foil-lined shallow baking pan. Discard any remaining Crusting Blend

Bake 30 minutes or until chicken is cooked through.

Makes 8 servings.

Recipe From: McCormicks® Recipe Collection


 
SCALLOPED OYSTERS

6    to 8 Tbsp. Cold Butter (cut in small pieces)

1    qt. Oysters (shucked, liquor drained)

2    Cups Cracker Crumbs

1/4 tsp. Ground Nutmeg

Salt and Pepper, to tast

1/4 Cup Whipping Cream

Lightly butter a 1 1/2 to 2 quart casserole dish. Set aside

1/3 cup of cracker crumbs and 1 tablespoons of butter for topping. Cover the bottom of the dish with some of the cracker crumbs then top with a layer of oysters, a layer of crumbs, and some of the butter pieces. Repeat layers until all oysters are used. Season with the salt, pepper and nutmeg. Pour the cream over the dish then top with reserved crumbs and butter. Bake in a preheated 375 degree oven for about 30 minutes, or until heated and browned. Serve immediately.

Serves 4.


 

TIPS FOR OVEN BAKED POTATOES

Place clean potatoes directly on the baking rack or in a baking pan. Bake at 350 - 375 degrees for 90 minutes.

* Rub a little salt into the skins before baking to make them extra crispy.

* A little olive oil brushed on the skins before baking will result in a crispy potato skin.

* While it is popular to wrap baking potatoes in aluminum foil, the result is a "steamed" potato rather than a baked potato.

* If cooking an ovenful of potatoes, increase the temperature to 425 degrees.

* Metal skewers or baking prongs pushed through the potatoes will reduce the cooking time by up to a quarter.

When the baked potatoes are cooked (prick with a fork to check for tenderness), make a crosswise slit in the top of each potato and squeeze gently to open out the cut area. Place a pat of butter in the opening if desired. Serve immediately.


 

EASY 'N FAST CHEESY BAKED POTATOES

12  oz. Frozen Potato Wedges with Skins

1    Tbsp. Vegetable Oil

1    tsp. Paprika

1/4 tsp. Salt

1/2 Cup Shredded  Sharp Cheddar Cheese

1/3 Cup Crushed Croutons

Sour Cream for Garnish

Heat oven according to directions on potato package. Place potatoes in a large resealable plastic bag. In a small bowl, combine oil, paprika and salt. Drizzle over potatoes. Seal bag and shake to coat potatoes.

Coat a large baking pan with cooking spray. Spread potatoes in a single layer on pan. Bake according to package directions.

In another small bowl, combine cheese and croutons. Sprinkle over potatoes the last 3 minutes of baking. Transfer potatoes to a large platter (leave in a single layer). Serve with sour cream. Serves 4.


 
SAVORY VEGATBLE STUFFING CASSEROLE

A tasty way to ensure that everyone eats their vegetables!

1/4 lb. Bulk Pork Sausage

1    Large Onion (chopped, about 1 cup)     

1/2 tsp. Dried Thyme Leaves (crushed)

1    Can (10 3/4 oz.) Campbell's® Cond. Cream of Celery Soup

1    Can (8 oz.) Stewed Tomatoes

2    Cups Frozen Vegetable Combination (broccoli, corn, red pepper)

3    Cups Pepperidge Farm® Herb Seasoned Stuffing

Cook the sausage, onion and thyme in a 12-inch skillet over medium-high heat until the sausage is browned, stirring frequently to break up the meat. Pour off any fat.

Stir the soup, tomatoes and vegetables in the skillet. Heat to a boil. Remove the skillet from the heat. Add the stuffing and stir lightly to coat. Spoon into a 1 1/2 quart casserole.

Bake at 350°F. for 30 minutes or until it's hot and bubbling. Serves: 6