GRILLED TOMATOES & CHEESE

For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata*) and grilled bread

*Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh,  at room temperature. The name "burrata" means "buttered" in Italian. Burrata is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream before closing. 

When the Burrata is sliced open, its ritagli-thickened panna (cream) flows out. The cheese has a rich, buttery flavor and retains its fresh milkiness. It is best when eaten within 24 hours, and is considered past its prime after 48 hours. The flavor and different textures of the inside and outside make it go well with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil and cracked black pepper, or pasta.

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GRILLED SPICY CARROTS

Peel, wash and dry carrots. Coat with a bit of Olive Oil. Roll carrots in a mixture of 1/2 tsp. cumin, a pinch of salt, pepper and 2 Tbsp. brown sugar. Char on hot grill then move them away from direct heat and cover the grill until carrots are tender. About 10 to 12 minutes or to desired tenderness.

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APRICOT BREAD

2     Cups Warm Water

1     Cup Dried Apricots (snipped)

1     Cup Sugar

2     Tbsp. Butter (softened)

1     Egg

3/4  Cup Orange Juice

2     Cups All-purpose Flour

2     tsp. Baking Powder

1/4  tsp. Baking Soda

1     tsp. Salt

3/4  Cup Nuts (chopped)

Soak apricots in warm water for 30 minutes. Meanwhile, in a mixing bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add apricots to batter with nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack. 

Servings: 16

Submitted By: Ruth Jones

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FROSTED RHUBARB COOKIES

A recipe for soft, delicious cookies, flavored with coconut.

1       Cup Shortening

1 1/2 Cups Packed Brown Sugar

2       Eggs

3       Cups All-purpose Flour

1       tsp. Baking Soda

1/2    tsp. Salt

1 1/2 Cups Diced Fresh or Frozen Rhubarb         

3/4    Cup flaked Coconut

FROSTING:

1       pkg. (3 oz.) Cream Cheese (softened)

1       Tbsp. Butter (softened)

1 1/2 Cups Confectioners' Sugar

3       tsp. Vanilla Extract

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350°  for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners sugar and vanilla. Spread over cookies. Yield: 4 dozen.

Recipe From: Shauna Schneyder

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HUNT'S BRUSCHETTA CHICKEN SKILLET

Chicken breast with diced tomatoes, cheese and basil cooked in tomato sauce, then topped with croutons for the flavor of bruschetta.

1    Can (14.5 oz.) Hunt's®  Diced Tomatoes (drained)

3/4 Cup Shredded Italian Blend Cheese

1    pkg Fresh Basil (chopped, about 1/4 cup)

5    Boneless, Skinless Chicken Breast halves (5 oz. each)

1   Can (8 oz.) Hunt's®  Tomato Sauce

1   tsp.  Garlic (finely chopped)

2   Cups Small Garlic or Italian Flavored Croutons (crushed slightly)  

Stir together drained tomatoes, cheese and basil in medium bowl; set aside.

Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.

Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165° F). Top with croutons just before serving. Makes: 5 servings.

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MUFFIN SIZED MEAT LOAVES

2    Eggs (lightly beaten)

1/4 Cup milk

1/4 Cup ketchup

1/2 Cup Corn Flakes (crushed)

4    Tbsp. Dried Minced Onion

1    tsp. Prepared Mustard

1    tsp. Salt

1/4 tsp. Pepper

2    lbs. Lean Ground Beef

In a large bowl, combine the eggs, milk, ketchup, mustard, corn flakes, onion, salt and pepper. Add beef into mixture and mix well.

Divide among 12 greased muffin cups. Press the meat onto the bottom and up the sides of each muffin cup.  Bake at 350°  for 25 minutes or until meat is no longer pink. Serve immediately with ketchup on top of each meat loaf if desired. Makes 6 servings.

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SLOW COOKER BACON RANCH CHICKEN 

4 Boneless, Skinless Chicken Breasts (single)

4 Tbsp. Real Bacon Bits

1 tsp. Minced Garlic

1 Package Ranch Dressing Mix

1 Can Cream of Chicken Soup

1 Cup Sour Cream

Egg Noodles

Place chicken in greased 5 to 6 quart slow cooker. Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well.

Pour over chicken in the crock pot. Cook on high 3 to 4 hours. Shred the chicken using two forks. Serve over cooked egg noodles. Serves 4 to 6.

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BREAKFAST BAKE

3    to 4 Cups Diced Crusty Bread (1 inch pieces)

1/2 lb. Bacon (cut into 1/2 inch pieces)

2    Cups Mushrooms (sliced)

2    Cups Fresh Spinach (torn)

8    Eggs

1/2 Cup Milk

3/4 Cup Roasted Red Peppers (drained and chopped)

1    Cup Shredded Cheese (such as Cheddar or Monterey Jack)

Salt and Pepper to Taste

Grease the inside of slow cooker with nonstick cooking spray. Pour bread into bottom of slow cooker.

Heat skillet on medium heat. Cook bacon until crispy. Remove all but 1 tablespoon of drippings. Add mushrooms and spinach and toss to coat. Cook for 1 to 2 minutes or until spinach wilts. Add to slow cooker.

Beat eggs and milk in medium bowl. Stir in red peppers, cheese, salt and pepper. Pour into slow cooker.

Cover and cook on low for 3 to 3 1/2 hours or on high for 2 to 2 1/2 hours, until eggs are firm but still moist. Adjust seasonings.

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STRAWBERRY RHUBARB DESSERT BAR

Filling:
1 1/2 Cups Fresh or Frozen Unsweetened Rhubarb
         (cut into 1" pieces)

1 1/2 Cups Fresh Strawberries (sliced)

1       Tbsp. Lemon Juice

1/2    Cup Sugar

2       Tbsp. Cornstarch

Crust:

1 1/2 Cups All-purpose Flour

1 1/2 Cups Uncooked Quick-Cooking Oats

1       Cup Brown Sugar (firmly packed)

3/4    Cup Land O Lakes® Butter (softened)

1/2    tsp. Baking Soda

1/4    tsp. Salt

Drizzle

3/4    Cup Powdered Sugar

1       to 2 Tbsp. Milk

Combine rhubarb, strawberries and lemon juice in a 2 quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).

Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9 inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.

Bake for 30 to 35 minutes or until golden brown. Cool completely.

Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars. Makes 36 bars.

This recipe is from landolakes.com

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STRAWBERRY SHORTCAKE

2       Cups Flour

3/4    Cup Milk

1       Tbsp. Baking Powder

1/2    tsp. Salt

3       Tbsp. Sugar

6       Tbsp. Butter

1       qt. Fresh Strawberries

1/3    Cup Sugar

1 1/2 Cups Whipping Cream

Strawberries:

Prepare strawberries an hour or two before serving. Rinse the strawberries under cold water; drain well. Slice the strawberries in halves; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.

Tip: Leave 8 to 12 strawberries whole for decorating.

Whip the cream until it holds a soft peak. Cover and refrigerate until ready to serve.

Shortcake:

Preheat the oven to 425 degrees Fahrenheit. Set rack at center level.

Use a large bowl to combine flour, sugar, baking powder and salt. Mix thoroughly.

Cut butter into small pieces and work in with fingertips. Make a well in the center. Stir in milk. Mix just until dough is moist. Let dough stand for a minute.

Turn into a buttered and floured round cake pan and pat into shape. Brush on a little milk or cream and sprinkle top with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Test with a toothpick inserted in the center. If it comes out with dough clinging to it, lower the heat to 350° and bake about 5 more minutes. Remove from the pan and split horizontally with a serrated knife. Butter the hot biscuits then top with the strawberries. Serve with whipped cream for topping. Serves 8

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