Peanut Butter & Banana Pie Flurry

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Course Desserts
Prep Time 10 minutes
Cook Time 0 minutes
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Course Desserts
Prep Time 10 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. In blender, pulse bananas, peanut butter, milk, honey and cinnamon until smooth. Add frozen yogurt and pulse until smooth; fold in graham cracker. To serve, spoon banana mixture into glasses, and top with whipped cream, chocolate chips and peanuts.

Ham & Egg Scramble

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Surprise your family with this savory, hot breakfast!
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Course Breakfast
Prep Time 0 minutes
Cook Time 0 minutes
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Ingredients
Course Breakfast
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Preheat oven to 350° F. Spray a 12x7 inch pan with non-stick cooking spray. Beat eggs until foamy. Mix all remaining ingredients together with the eggs and pour into pan. Bake for 30 minutes.

Slow Cooker Black Beans with Rice

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Course Side Dishes
Prep Time 30 minutes
Cook Time 270 minutes
Servings
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Course Side Dishes
Prep Time 30 minutes
Cook Time 270 minutes
Servings
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Instructions
  1. In colander, rinse beans with cold water; discard any shriveled beans. In large saucepot, add beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat to medium-low; cover and cook 25 minutes, stirring occasionally. Drain b
  2. In 5 to 6-quart slow cooker, combine beans, undrained chiles, broth, taco seasoning, garlic and onion. Cover with lid and cook on high 4-1/2 to 5 hours or on low 9 to 10 hours or until beans are tender.
  3. Meanwhile, prepare rice as label directs.
  4. Just before serving, stir cilantro and lime juice into beans. Serve beans over rice sprinkled with additional cilantro, if desired. Makes about 7 cups beans and 4 cups rice.

Skillet Salmon with Mixed Vegetables

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Course Entrées
Prep Time 15 minutes
Cook Time 20 minutes
Servings
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Course Entrées
Prep Time 15 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. In large nonstick skillet, heat 1-1/2 teaspoons oil over medium heat until hot. Sprinkle salmon with 1/4 teaspoon salt and pepper. Place salmon, skin side up, in skillet and cook 6 minutes. Turn salmon, cover and cook 4 to 6 minutes longer or until salmon
  2. In same skillet, heat remaining 1-1/2 teaspoons oil over medium heat. Add asparagus and onion and cook, covered, 4 to 7 minutes or until asparagus is tender-crisp, stirring occasionally. Add tomatoes and remaining 1/4 teaspoon salt; cover and cook 2 minut

Top Sirloin Roast with Baby Broccoli

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Make your next family dinner a special one with this scrumptious sirloin roast!
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
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Cook Time 0 minutes
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Instructions
  1. Preheat oven to 325° F. Press seasoned pepper evenly onto all surfaces of beef roast.
  2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast at 325° for 60 to 75 minutes for medium rare to medium doneness.
  3. Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
  4. Spray nonstick skillet with nonstick cooking spray; add baby broccoli, onion and water. Cover and cook over medium-high heat for 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and broccoli is crisp-tender and lig
  5. Remove roast when meat thermometer registers 135° F for medium rare; 150° for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145°
  6. Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.
  7. Total recipe time: 1-1/2 to 1-3/4 hours
  8. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Caramel Apple Dip

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Course Desserts
Prep Time 20 minutes
Cook Time 0 minutes
Servings
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Course Desserts
Prep Time 20 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Pour juice into large bowl. Core and cut apples into 3/4-inch wedges, placing them into juice as they are cut; let stand 15 minutes, then drain.
  2. Meanwhile, place wrapped toffee bars in large zip-top plastic bag; seal bag, pressing out excess air. Wrap bag with kitchen towel, and with flat end of meat mallet or rolling pin, coarsely crush toffee bars; remove wrappers from toffee bars. Place peanuts
  3. In medium bowl, stir together cream cheese, brown sugar and vanilla extract. Fold in toffee bar pieces and peanuts. Serve dip with apples.

Seared Sea Scallop Salad

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Close your eyes and feel the warm ocean breezes while your enjoy this delightful seafood salad!
Instructions
  1. In small bowl, whisk together shallot, _ cup oil, vinegar, tarragon and mustard; set aside. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. Add scallops to skillet; sprinkle with salt, and p
  2. To serve, arrange salad greens on each of 4 dinner plates; top with scallops and orange segments. With spoon, pour vinaigrette over salads to serve.

Beef Stroganoff

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This is a hearty meal perfect for a cold winter evening!
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Prep Time 0 minutes
Cook Time 0 minutes
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Ingredients
Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
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Instructions
  1. Cut meat into 1/4x2 inch strips. Mix flour with salt; toss meat with mixture. Heat butter in heavy frying pan. Add garlic, onion and mushrooms. Sauté until brown. Spoon out and reserve.
  2. Add meat to same pan. Brown quickly. When all meat is brown, return onion and garlic to pan, sprinkle with paprika and pepper. Blend well, fold in sour cream.
  3. Serve over hot noodles.

Braised Italian Short Ribs

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Course Entrées
Prep Time 20 minutes
Cook Time 145 minutes
Servings
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Instructions
  1. Preheat oven to 425°. Place short ribs in large roasting pan. Evenly coat ribs with oil, and sprinkle with salt and pepper. Roast 45 minutes.
  2. Reduce heat to 325°. Add broth, garlic, rosemary, bay leaves and wine to roasting pan. Cover pan tightly with aluminum foil or lid. Roast 45 minutes.
  3. Add potatoes, mushrooms, carrots, celery and onion to roasting pan. Roast, covered, 45 minutes to 1 hour longer or until short ribs and vegetables are tender.
  4. Transfer short ribs to large serving platter; keep warm. With slotted spoon, transfer vegetables to medium bowl; keep warm. Remove and discard rosemary sprigs and bay leaves. Place pan with drippings over medium heat; heat to simmering. Skim excess fat fr

Creamed Spinach-Stuffed Tomatoes

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Colorful, creamy and savory, this is one side dish that could very well be the star of your dinner plate!
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Course Side Dishes
Prep Time 20 minutes
Cook Time 2 minutes
Servings
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Instructions
  1. Place oven rack about 6 inches from source of heat. Preheat broiler. Spray 8 x 8 inch glass or ceramic baking dish with nonstick cooking spray. With sharp knife, cut off ¼ inch from stem end of each tomato. With spoon, carefully scoop out pulp and se
  2. In large nonstick skillet, melt butter over medium heat. Add garlic, and onion, and cook 4 to 5 minutes or until tender and lightly browned, stirring occasionally. Stir in creamed spinach, salt, pepper, and cayenne pepper, and cook 3 to 4 minutes or until
  3. Evenly spoon creamed spinach mixture into tomatoes; sprinkle with remaining ¼ cup cheese. Broil tomatoes 2 to 3 minutes or until cheese is melted and lightly browned.