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January Recipes

MANGO, STRAWBERRY AND PINEAPPLE SMOOTHIE

1  Mango (skin removed, cut into 1 inch pieces, freeze)

5  Strawberries (remove stems, cut in half, freeze)

1  Cup Pineapple (diced) 

1  Cup Orange Juice

Be sure to freeze the mango pieces and strawberry halves before blending. Combine all ingredients in a blender and puree until smooth, about 2 to 3 minutes. Drink immediately. 

Yields: 2 servings.


CHICKEN BARLEY STEW

4    tsp. Olive Oil (divided)

1    lb. Chicken Breast (boneless, skinless, cut in 3/4 inch pieces)

1    tsp. Salt (divided)

1    tsp. Pepper (divided) 

1    Onion (chopped)

2    Carrots (cut in 1/2 inch circles)

1    Rib Celery (cut in 1/2 dice)

3    Cloves Garlic (minced)

1    tsp. Thyme

1    Cup Pearl Barley

4    Cups Chicken Broth

1    Can (14 oz.) Petite Diced Tomatoes

1/4 Cup Flat Leaf Parsley (minced)

Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, 1/2 teaspoon salt and half teaspoon pepper and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.

Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Add the garlic, thyme and remaining salt and pepper. Cook for 1 minute. Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce heat to medium-low, cover and simmer until the barley is tender, 50 to 60 minutes. Stir in the chicken and parsley. 

Serves 4.


CHOCOLATE PEANUT BUTTER PIE

Crust: 

25 Whole Chocolate Sandwich Cookies (Oreos)

4   Tbsp. Butter (melted)

Filling:

1       Cup Creamy Peanut Butter

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

1 1/4 Cups Powdered Sugar

1       (8 oz.) Tub Whipped Topping (thawed)

Crust: Preheat the oven to 350 degrees F. Crush the cookies until they are fine crumbs. Pour the melted butter over the crumbs and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from oven and allow to cool completely.

Filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add the thawed whipped topping and beat until smooth, scraping the sides as needed. Pour the filling into the crust, even out the top with a knife or spatula. Chill for at least an hour before serving. 

Yield 8 servings.

Note: This is a very rich dessert, slice it thin.


CREAMY CHOCOLATE DESSERT 

Crust:

1 1/4 Cups All-purpose Flour

1/4    Cup Powdered Sugar

6       Tbsp. Butter (chilled)

1/4    Cup Pecans (chopped, toasted)

Cooking Spray

Filling:

1  Cup Powdered Sugar

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

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

3  Cups Milk

2  (3.9 oz.) Pkg. Chocolate Instant Pudding Mix

Unsweetened Cocoa (optional)

Preheat oven to 325 degrees F. 

Crust: Combine flour and sugar in a food processor and pulse 2 times or until combined. Cut butter in small pieces and add to flour and pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into the bottom of a 9x13 inch baking pan coated with cooking spray. Bake at 325 for 20 minutes or until crust is lightly browned. Cool completely.

Filling: Place sugar and cream cheese in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in the whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely, refrigerate for 1 hour.

Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over the cream cheese layer. Spread remaining whipped topping over the pudding layer. Cover and chill for 30 minutes. Sprinkle lightly with cocoa if desired. Cut into 15 pieces. 

Serves 15.


WILTED SPINACH SALAD

6    Hardboiled Eggs (peeled, chopped or sliced)

1    lb. Bacon

2    Bunches Fresh Spinach (rinsed, dried)

4    Green Onions (thinly sliced)

2    Eggs

1/4 Cup White Sugar

1/4 Cup White Vinegar

1/4 Cup Red Wine Vinegar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble, set aside.  Reserve 1/2 cup of drippings from skillet. 

In a large bowl, toss together the spinach and green onions. Heat the 1/2 cup drippings over low heat. In a small bowl, whisk together the 2 eggs, sugar, vinegar and red wine vinegar. Add to the warm grease and whisk for 1 minute, until thickened. Pour at once over the spinach, add crumbled bacon and toss to coat. Garnish with the chopped or sliced egg.


SOUTHWEST CHICKEN SALAD

1     (15 oz.) Can Black Beans (drained, rinsed)      

Salt and Pepper (to taste)  

1/2  Head Cabbage (chopped)

1     (10 oz.) Pkg. Romaine Lettuce (torn)

1/2  Green Bell Pepper

1     (8.75 oz.) Can Corn (drained)

1/4  Cup Shredded Cheddar Cheese

2     Chicken Breast Halves (boneless, skinless, cut into strips)

1     Cup Blue Tortilla Chips (crushed)

1/2  Cup Ranch Salad Dressing (prepared)

In a saucepan over medium heat, cook the black beans until heated through. Season with salt and pepper. 

In a large bowl, toss together the cabbage, romaine lettuce, green bell pepper, corn and Cheddar cheese. 

Transfer the tossed salad to serving bowls, and top with the warmed black beans, chicken, tortilla chips, and Ranch dressing.