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April Recipes

SAUSAGE AND POTATO BAKE

Turkey Smoked Sausage is baked to perfection with red potatoes, bell peppers, onions, and a delicious blend of seasonings.

1    Pkg. Hillshire Farm® Turkey Smoked Sausage

6    Cups Red New Potatoes (cut into 1 inch chunks)

1    Green Bell Pepper (cut into 1 inch chunks)

1    Red Bell Pepper (cut into 1 inch chunks)

1    Large Onion (sliced)

2    Garlic Cloves (minced)

1/4 Cup Reduced Sodium Chicken Broth    

1    Tbsp. Olive Oil

1    tsp. Dried Rosemary Leaves (crushed)

1    tsp. Dried Thyme Leaves (crushed)

1/4 tsp. Ground Black

      Pepper

Preheat oven to 400 degrees F. Cut sausage in 1/4 inch slices; set aside.

Place potatoes in medium saucepan; cover with water. Bring to a boil; reduce heat. Simmer 10 minutes or until crisp-tender. Drain potatoes.

Combine sausage, potatoes, bell peppers, onion, garlic, chicken broth, olive oil and seasonings in a 12x8 inch baking dish; mix lightly.

Bake for 30 minutes or until potatoes are lightly browned and vegetables are tender.

Makes: 6 servings (about 1 1/2 cups each)

Cook’s Tip: For crispier potatoes, bake 10 to 15 minutes longer.


SIMMERED SMOKED SAUSAGE AND POTATOES

Smoked Sausage, onion, garlic, red potatoes and parsley simmered in beer turns a meal into a feast.

1    Pkg. Hillshire Farm® Smoked Sausage

1/4 Cup Butter or Margarine

1    Onion (chopped)

4    Garlic Cloves (minced)

1    Bottle (12 oz.) Regular or Non-alcoholic Beer

2    lbs. Red Potatoes (cut into 1 inch cubes, about 6 cups)

3    Green Onions (thinly sliced)

1    tsp. Salt

1/2 tsp. Ground Black Pepper

2   Tbsp. Parsley (chopped)

Cut sausage into 1/2 inch slices.  Melt butter in a 4 to 5 quart pan over medium-high heat.  Add sausage, onion and garlic; cook 3 to 4 minutes, stirring frequently until onion is soft and sausage is lightly browned.

Add beer and potatoes; bring to a boil.  Reduce heat to medium, cover and cook 15 to 20 minutes or until potatoes are just tender.

Stir in green onions, salt and pepper.  Increase heat to medium-high and cook uncovered for 4 minutes or until liquid thickens slightly.  Sprinkle with parsley and serve.

Makes: 6 servings (about 1 1/2 cups each)

Recipes from Hillshire Farm®


COUNTRY STYLE HAM

1 to 1 1/2 inch thick Ham Slice

1    Onion (chopped)

4    Carrots (sliced)

1    Tbsp. Flour

1    Orange (juice from)

1    Cup Water

In a skillet on the stove top, brown the ham slice on both sides. Add the onion, carrots and water. Cover and simmer for 1 1/2 to 2 hours. Mix flour into the orange juice and add to the ham. Bring to a boil, stirring constantly until thickened.

Recipe From: Linda Taylor


KATHY'S HAM AND BEAN SOUP

This is the highlight of 'after' Easter cooking....that ham bone that is in the fridge after most of the ham is eaten.  I use canned beans in place of the dry, it just makes making the soup so much easier and the beans are always cooked just right. Be careful when adding salt, if the ham was salty the soup may not need any. 

1    Ham Bone

1    Slice of the Ham (cut in small pieces)

1    Onion (chopped)

2    Carrots (sliced)

2    Celery Ribs (chopped)

1    Large Potato (diced)

1/2 Cup Medium Pearl Barley 

2    Fresh Tomatoes  (chopped and seeded)

1/2 Bunch Fresh Parsley (chopped)      

3    Beef Bouillon Cubes

      Salt and Pepper

1   (14 oz.) Can Beef Broth

1   (14 oz.) Can Chicken Broth

1   (14 oz.) Can Great Northern Beans

1   (14 oz.) Can Small White Beans

Add all ingredients but the beans to a kettle, cover with water and the broth. Cook on medium heat for 1 1/2 to 2 hours or until the barley and vegetables are tender. Remove the ham bone and cut any remaining meat from the bone and return the meat to the soup. Now you can discard the bone! Add the canned beans and the liquid in the cans to the soup and heat through. Enjoy with some crusty bread rolls or a batch of corn bread!

Serves: 10, Yield: 10 cups


HAM STEAK WITH APPLE AND ONIONS

Topped with sweet onion and apple, these ham steaks are great for a quick meal.

2    Tbsp. Unsalted Butter

1    (1/2 lb.) Ham Steak

1    Fuji Apple (peeled, quartered, thinly sliced)

1/2 Medium Vidalia Onion (thinly sliced)

1    tsp. Mustard Seeds

1    Rosemary Sprig

2    Tbsp. Brandy

1    Cup Apple Juice

      Salt and Freshly Ground Pepper

In a medium skillet, melt the butter. Add the ham and cook over moderate heat until browned on both sides, about 5 minutes. Transfer the ham to a plate and keep warm. Add the apple, onion, mustard seeds and rosemary to the skillet, season with salt and pepper and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the brandy and cook until evaporated. Add the apple juice, cover and cook over moderate heat until the apple is tender, about 10 minutes. Return the ham steak and cook, turning, until the pan juices are thickened, about 5 minutes longer. Serve the ham steak with the pan sauce. Servings: 2

Recipe From: Grace


HAWAIIAN PINEAPPLE POKE CAKE

1       (18 1/4 oz.) Box Yellow Cake Mix

1/3    Cup Oil

3       Eggs

1 1/4 Cups Water

1       (20 oz.) Cans Crushed Pineapple (drained)

1       (8 oz.) Pkg. Cream Cheese (softened)

1       (3 3/4 oz.) Pkg. Instant Vanilla Pudding

1 1/2 Cups Cold Milk

2       Cups Nondairy Whipped Topping

         Grated Coconut (to garnish)

         Chopped Nuts (to garnish)

Prepare cake according to package directions using oil, eggs and water. Bake in greased and floured 9X13 pan.

When cool, punch holes in cake with handle of wooden spoon. Pour pineapple over top of cake.

Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread. Spread over top of cake. Top with whipped topping, coconut and nuts.

Refrigerate until ready to serve. Servings: 15

Recipe From: Chris


ORANGE DREAM LAYERED SQUARES

6    Honey Maid Honey Grahams (crushed, about 1 cup)

2    Tbsp.  Butter (melted)

1/2 Cup Orange Juice

1    Pkg. (3 oz.) Jell-O Orange  Flavor Gelatin

1    Pkg. (8 oz.) Philadelphia Cream Cheese (softened, divided)

1   Tub (8 oz.) Cool Whip  Whipped Topping (thawed, divided)

      1/2 Cup Cold Milk

1    Pkg. (3.4 oz.) Jell-O Vanilla Instant Pudding

1    tsp.  Orange Zest

Mix graham crumbs and butter; press onto bottom of 8 inch square pan. Refrigerate until ready to use.

Microwave juice in microwaveable measuring cup on high for 1 minute. Add to gelatin and mix in a small bowl; stir 2 minutes, until completely dissolved. In a medium bowl beat half of the cream cheese until smooth. Gradually add the gelatin mixture in small amounts, to the cream cheese, beating with mixer after each addition until blended. Whisk in 1 cup cool whip; spread over crust. Freeze while preparing next layer.

Beat remaining cream cheese and milk in a separate medium bowl until blended. Add dry pudding mix; beat 2 minutes. Stir in remaining cool whip and zest; spread over the gelatin layer. Refrigerate for 3 hours.  9 servings.


ORANGE-BERRY SMOOTHIE 

2 Navel Oranges (peel and pith removed, cut into chunks)

1 Cup Frozen Blueberries

1 Cup Frozen Raspberries

Combine all ingredients in a blender, and blend until smooth. Pour into 2 glasses. Yield: Serves 2


BASIC TOMATO SAUCE

If you would like to make your own tomato sauce, this is a great starter recipe. If possible, make this sauce up to 24 hours in advance (keep it covered in the refrigerator until needed) because the flavors improve with time.

3  Tbsp. Olive Oil

1  Medium Yellow Onion (finely chopped)

5  Medium Garlic Cloves (thinly sliced)

2  (28 oz.) Cans High-quality Crushed Tomatoes (with juices)
  
Heat oil in a medium saucepan over medium heat. When it shimmers, add onion and season with salt. Cook until onion is softened and just beginning to brown, about 7 to 9 minutes. Add garlic and cook until golden brown, about 5 minutes more.

Add tomatoes and juices and bring mixture to a boil. Reduce heat to medium low and bring to a simmer. Cook until sauce is slightly thickened, about 20 minutes. Taste and, if necessary, season with more salt or add a pinch of sugar if the sauce is too acidic.

Makes: 8 to 10 servings (about 6 cups)

Recipe From: Kate


ITALIAN MEATBALLS

The turkey-beef-pork combo tastes great, but any combination will work, even straight ground chuck or ground sirloin. If possible use the fuller flavored ground turkey thigh meat rather than the breast.

1/4 lb. Stale Bread (such as ciabatta, crust removed and torn into large pieces, about 2 packed cups)

3/4 Cup Whole Milk

2    Garlic Cloves

1    tsp. Fennel Seeds

1/2 tsp. Freshly Ground Black Pepper

3    tsp. Salt

1    lb. Ground Beef(ground chuck)

1    lb. Ground Pork

1    lb. Ground Turkey (preferably thigh meat)

1/2 Medium Sweet Onion (minced)

3    Large Eggs

6    Tbsp. Fresh Italian parsley (minced)

1    Tbsp. Fresh Oregano (minced)

6    Tbsp. Parmigiano-Reggiano Cheese (finely grated)

8    Cups Tomato Sauce (home made or bought)

Place torn bread in a small bowl and cover with milk. (Push bread down so it all gets moistened.) Let soak until most of the milk is absorbed and bread is broken down, about 20 minutes.

Meanwhile, place garlic and fennel seeds on a cutting board and sprinkle all of the pepper and salt on top. Chop mixture until it is a rough paste (it will resemble cornmeal).

Place meats in a large bowl and mix until evenly combined, about 3 minutes. Add bread and any remaining milk and mix until bread is fully incorporated (break up any bread chunks). Add onion and mix well. Add eggs and mix until just incorporated. Add garlic-fennel paste, parsley, oregano, and grated cheese and mix until very evenly combined.

Roll a handful of meat mixture between your hands until it’s smooth, compact, and round. (Each meatball should be about 2 inches in diameter.) Place meatball on a dish and repeat until you have used up the meat mixture. (You should have about 30 meatballs.)

Heat a large frying pan over medium-low heat. Once heated, place meatballs in the pan, leaving about 1/4 inch between each one. (You may have to do this in two batches.) Let each meatball brown on one side, and then turn when it is very brown. Keep turning until meatballs are well browned on all sides, about 20 minutes.

Transfer meatballs to a large, heavy-bottomed pot and cover with tomato sauce, bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until meatballs are cooked through, about 30 minutes. The meatballs can be eaten immediately, though they improve in flavor if left to rest in the sauce for 10 to 20 minutes before serving. Makes: 6 servings (about 30 meatballs)
Recipe From: Aida M.


 

STRAWBERRY-RHUBARB
UPSIDE-DOWN CAKE

Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm. 

1/4 Cup Butter 

1    Cup Packed Brown Sugar

2    Cups Fresh Strawberries (sliced)

2    Cups Fresh Rhubarb (chopped)

1    Box Betty Crocker®  Yellow or French Vanilla Cake Mix

1    Cup Water

1/3 Cup Vegetable Oil

3    Eggs

      Whipped Cream, if desired 

Heat oven to 350 degrees  (325 degrees F for dark or nonstick pan). In 13x9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.

Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator. Makes 12 servings.

*If fresh rhubarb is out of season, use frozen rhubarb. Just thaw and drain it before making the cake.


HARD-BOILED EGG DIPPERS

Get the kids in the kitchen with this simple fun twist on hard-boiled eggs. 

4     Hard Boiled Eggs (peeled)

4     Thin Pretzel, Carrot or  Celery Sticks

      1/4  Cup Refrigerated Ranch or 

       Dill Dip

       Toppers: Bacon Bits, Carrots (finely chopped),  Cucumber (finely chopped), 

       Shredded Cheese, 

       Olives (finely chopped)

Cut a small x in the larger end of each egg; insert a thin pretzel, celery or carrot stick, being careful not to split the egg. Serve the egg pops with your choice of dip and favorite toppers. Servings: 4 servings


MINI BREAKFAST

EGG, TOMATO & SPINACH FLAT BREAD PIZZA

       Cooking spray

6     Eggs (beaten)

2     Tbsp. Parmesan Cheese (finely shredded)

4     Individual Round Flatbreads (6 inch diameter)

2     tsp. Olive Oil (optional)

1     Cup Grape or Cherry Tomato Halves

1/2  Cup Spinach or Basil Leaves (thinly sliced)

       Salt and Pepper (optional)

3/4  Cup Shredded Italian Cheese Blend

       Crushed Red Pepper (optional)

Heat oven to 450 degrees F. Coat large nonstick skillet with cooking spray; heat over medium heat until hot.

Beat eggs and Parmesan cheese in medium bowl until blended. Pour eggs into skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking -- pulling, lifting and folding eggs – until thickened and some visible liquid egg remains. Do not stir constantly. Do not overcook.

  Place flat bread on baking sheet; lightly brush top side with oil, if desired. Top with scrambled eggs, tomatoes and spinach, dividing evenly. Season with salt and pepper, if desired. Sprinkle with Italian cheese blend.

  Bake in 450 F degree oven until cheese is melted, about 5 to 6 minutes. Sprinkle with red pepper, if desired. Cut each pizza into 4 pieces, serve immediately. 

Servings: 4 servings