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Cola Chili con Carne

A hearty mix of beef, beans and tomatoes that will surely satisfy even the biggest of appetites!


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A hearty mix of beef, beans and tomatoes that will surely satisfy even the biggest of appetites!


Instructions
  1. In 5 to 6 quart saucepot, heat oil over high heat. Add beef and cook 4 to 6 minutes or until browned, stirring frequently. Stir in soup mix, chili powder, and cumin. Reduce heat to low and cook 2 minutes, stirring frequently.

  2. Stir in remaining ingredients, except toppings, and heat to simmering over medium-high heat. Reduce heat to medium-low. Cover and cook 40 to 45 minutes longer or until beef is tender, stirring occasionally. Serve chili with toppings of choice, if desired.

Green Onion Dip with Fresh Veggies


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Instructions
  1. In food processor with knife blade attached, add green onions, garlic, spinach, oils, and tarragon. Process 1 minute or until mixture is smooth, scraping bowl occasionally with rubber spatula.

  2. Add mayonnaise, mustard, lemon juice, salt, and pepper, and process 30 seconds or until well combined.

  3. Sprinkle dip with chives and serve with fresh vegetables.

  4. Makes about 2 1/2 cups

Green Beans with Parmesan-Garlic Crumbs


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Course Side Dishes

Prep Time 15 minutes
Cook Time 13 minutes

Servings
people

Course Side Dishes

Prep Time 15 minutes
Cook Time 13 minutes

Servings
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. In food processor with knife blade attached, pulse garlic until chopped. Add bread and process 15 seconds or just until coarse crumbs form. In large skillet, melt 2-1/2 tablespoons but

  2. Meanwhile, add green beans to boiling salted water and return water to boiling. Reduce heat to medium and cook 5 minutes or until crisp-tender; drain beans.

  3. In same saucepot, melt remaining 2-1/2 tablespoons butter over medium heat. Stir in mustard, lemon juice, remaining 1/2 teaspoon salt and pepper. Add green beans and toss to coat. Add breadcrumb mixture and toss until well combined.

Homemade Strawberry Ice Cream

Nothing warms the heart like ice cold homemade ice cream!


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Nothing warms the heart like ice cold homemade ice cream!

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Prep Time 0 minutes
Cook Time 0 minutes

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Course Desserts

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Instructions
  1. In large bowl, combine strawberries, sugar, lemon juice, vanilla extract, and salt. Refrigerate 30 minutes.

  2. Stir milk and cream into berry mixture until well combined. Transfer berry mixture to 1 ½- to 2-quart ice cream maker bowl and churn as manufacturer directs, about 25 minutes or until mixture is thickened to soft serve consistency. If not serving rig

Hot Crab, Spinach and Artichoke Dip

This distinctive and flavorful dip is the perfect choice for those happy get-togethers with family and friends!


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This distinctive and flavorful dip is the perfect choice for those happy get-togethers with family and friends!


Instructions
  1. In medium saucepan, cook cream cheese, garlic, and cream over medium heat 4 to 5 minutes or until mixture is smooth, stirring occasionally with whisk. Stir in artichoke hearts, spinach, red pepper, grated cheese, lemon juice, salt, and black pepper, and c

  2. If desired, transfer dip to fondue pot or small slow cooker; keep warm, stirring occasionally. Serve dip with assorted crackers, toasted baguette slices, tortilla chips, or vegetables.

Foil-Baked Mediterranean Tilapia


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Course Entrées

Prep Time 15 minutes
Cook Time 14 minutes

Servings
people

Course Entrées

Prep Time 15 minutes
Cook Time 14 minutes

Servings
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Instructions
  1. Preheat oven to 400°. Thinly slice 3 lemons. From remaining lemon, grate 2 teaspoons zest and squeeze 2 tablespoons juice. In small bowl, toss olives, tomatoes, onion, basil, oil, and lemon zest and juice until well combined. Sprinkle both sides of t

  2. Cut 12 x 8-inch sheets of heavy duty aluminum foil or parchment paper. Place 1 sheet of foil on work surface. Arrange 3 to 4 lemon slices in single layer on half of foil sheet; place 1 fillet over lemon slices and top with about 2/3 cup olive mixture. Fol

  3. Place foil packets on rimmed baking pan. Bake 14 minutes or until fillets turn opaque throughout and reach an internal temperature of 145°. With kitchen shears, cut an X in top of foil packets, then carefully pull back foil to open.

Apricot Glazed Pork Kabobs

Ideal for summer gatherings with family and friends! Serve with cucumber salad, baked beans, potato salad and your favorite fruit.


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Ideal for summer gatherings with family and friends! Serve with cucumber salad, baked beans, potato salad and your favorite fruit.

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Course Entrées

Prep Time 15 minutes
Cook Time 15 minutes

Servings
people

Course Entrées

Prep Time 15 minutes
Cook Time 15 minutes

Servings
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Instructions
  1. Stir together preserves, liqueur and butter, simmer in a small saucepan until butter is melted (OR combine ingredients in a 2-cup glass measure; microwave on High for 1 Minute). Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to c

  2. Thread pork onto 4-6 skewers, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade. Heat remaining apricot sauce to boiling and serve alongside kabobs, if desired.

  3. Recipe & photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Happy Pork Steak

Bring a little happiness to your dinner table with this “Happy” meal!


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Bring a little happiness to your dinner table with this "Happy" meal!

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Course Entrées

Prep Time 15 minutes
Cook Time 25 minutes

Servings
people

Course Entrées

Prep Time 15 minutes
Cook Time 25 minutes

Servings
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Instructions
  1. Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minute on each side. Remove from skillet and cover loosely with foil.

  2. Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeno chiles, beer and brot

  3. Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 145° F. Let stand 3-5 minutes before serving. Sprinkle with chopped cilantro if desired.

  4. Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed.

  5. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Crunchy Caramel Apples

A classic Fall treat!


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A classic Fall treat!

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Course Desserts

Prep Time 40 minutes
Cook Time 10 minutes

Servings
people

Course Desserts

Prep Time 40 minutes
Cook Time 10 minutes

Servings
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Instructions
  1. In large skillet, toast pecans over low heat 3 to 5 minutes or until lightly browned, stirring frequently. Transfer to pie plate or wide, shallow dish to cool completely. Stir in sprinkles, nut topping and chocolate chips. Freeze 15 minutes.

  2. Meanwhile, spray cookie sheet with nonstick cooking spray. Insert 1 stick halfway into stem-end of each apple. Unwrap caramels and place in medium saucepan; add water. Heat over medium-low heat 8 to 10 minutes, stirring until caramels are melted and mixtu

  3. Dip and swirl each apple into melted caramel until evenly coated, using a spoon to pour caramel onto apple near the stick and allowing excess to drip into saucepan. Dip top and roll sides of apples in nut mixture to evenly coat. With gloved hand, lightly

Broccoli & Carrots with Garlic Oil


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Course Side Dishes

Prep Time 15 minutes
Cook Time 5 minutes

Servings
people

Course Side Dishes

Prep Time 15 minutes
Cook Time 5 minutes

Servings
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Instructions
  1. Steam carrots 1 minute; add broccoli and steam 2 to 3 minutes longer or until vegetables are crisp-tender.

  2. Meanwhile, in large skillet, heat oil over medium-high heat; add garlic, orange zest, salt and pepper. Cook 30 seconds or until garlic is golden brown, stirring frequently and being careful not to let garlic burn. Remove skillet form heat. Add broccoli an