Mojo Pork, Chicken & Shrimp Fajitas

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Instructions
  1. In blender, combine green onions, garlic, orange juice, all but 3 tablespoons oil, lime juice, cilantro, cumin and hot sauce. Blend until all ingredients are finely chopped and well combined.
  2. Place chicken, pork and shrimp in separate large zip-top plastic bags. Evenly pour marinade into each bag. Seal bags, pressing out excess air. Massage ingredients in bags to combine. Refrigerate 2 to 4 hours to marinate.
  3. Cover grill rack with aluminum foil; with fork, poke several holes in foil. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss bell peppers, red onions, 1 teaspoon salt, 1 teaspoon pepper and remaining 3 tablespoons oil.
  4. Place shrimp on 1 side of foil-covered grill rack and bell pepper mixture on other side. Cover and cook shrimp 4 to 5 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145°. Remove shrimp from grill; keep warm. Stir
  5. Remove foil from grill rack. Place chicken and pork on hot grill rack. Cover and cook chicken 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°; cook pork 6 to 8 minutes or until internal temperat
  6. On microwave-safe plate, place tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed.
  7. Thinly slice chicken and pork; transfer to large platter with shrimp. Place bell pepper mixture and toppings, if desired, in separate serving bowls and serve with warmed tortillas.

Molasses Crinkles

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These old fashioned cookies are sure to disappear in no time!
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Course Desserts
Prep Time 0 minutes
Cook Time 0 minutes
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Course Desserts
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Cook Time 0 minutes
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Instructions
  1. Cream together sugars, shortening, molasses and eggs. Sift together dry ingredients and add to cramed mixture. Shape into walnut sized balls and roll in sugar. Flatten with the bottom of a glass dipped in sugar. Bake at 375° for 10 minutes.

Chicken Marsala

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Course Entrées
Prep Time 10 minutes
Cook Time 25 minutes
Servings
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Course Entrées
Prep Time 10 minutes
Cook Time 25 minutes
Servings
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Instructions
  1. In small saucepot, cook wine and shallots over high heat 8 to 10 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In pie plate or wide, shallow bowl, combine salt, pepper and remaining flour. Dip chicken in flour mixture to coat.
  2. In large nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 8 to 10 minutes or until chicken is golden brown and almost cooked through, turning once. Transfer chicken to plate.
  3. In same skillet, cook mushrooms and remaining 4 tablespoons butter over medium heat 4 to 5 minutes or until mushrooms are tender. Reduce heat to low. Stir in reserved flour and cook 1 minute, stirring occasionally.
  4. Add cream, broth and wine mixture, and heat to boiling over medium heat. Reduce heat to medium-low and simmer 4 minutes. Return chicken to skillet and cook 1 to 2 minutes or until chicken loses its pink color throughout and internal temperature reaches 16
  5. Serve chicken topped with Marsala sauce. Sprinkle with parsley, if desired.

Grilled Vegetable Wraps

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Instructions
  1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, whisk together garlic, oil, lemon juice, salt and black pepper.
  2. Place vegetables on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking and brushing with garlic mixture. Transfer vegetables to cutting board.
  3. Meanwhile, in small bowl, combine Neufchatel cheese and olives. Spread each wrap with about 3 tablespoons cheese mixture.
  4. Cut mushroom and bell pepper into 1/4-inch thick slices; separate onion into rings. Arrange 1/4 of the vegetables and basil leaves over cream cheese mixture on bottom third of each wrap. Starting from bottom of each wrap, tightly roll wrap around filling.

Apple Crisp

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Serve this recipe with vanilla ice cream for an extra special treat!
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Cook Time 0 minutes
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Ingredients
Course Desserts
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Cook Time 0 minutes
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Instructions
  1. Place apples in an 8x8 baking dish. In separate bowl combine sugar, flour, salt and cinnamon. Spread mixture over apples. Combine oatmeal, butter, sugar, flour, baking soda and baking powder and work until crumbly. Sprinkle over apples. Bake at 350°

Beef Sirloin Strip Roast with Brandied Tarragon-Mustard Sauce

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Course Entrées
Prep Time 30 minutes
Cook Time 60 minutes
Servings
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Course Entrées
Prep Time 30 minutes
Cook Time 60 minutes
Servings
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Instructions
  1. Preheat over to 450°. In small bowl, combine garlic, oil, salt and pepper. In large shallow roasting pan, place roast fat side up. Rub all sides of beef with garlic mixture. Roast beef 30 minutes. Reduce temperature to 350° and roast 30 to 35 mi
  2. Meanwhile, remove and discard excess fat from roasting pan. Add shallots to drippings in roasting pan and cook over medium-low heat 2 minutes, stirring frequently. Add brandy and heat to boiling. Cook 3 to 4 minutes or until most liquid has evaporated, st

Lazy Beef Lasagna

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This amazing lasagna (using ravioli!) is both simple and fun to make! You'll want to share this one with friends and family!
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Course Entrées, Pastas
Prep Time 0 minutes
Cook Time 0 minutes
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Course Entrées, Pastas
Prep Time 0 minutes
Cook Time 0 minutes
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Instructions
  1. Heat oven to 400° F. Heat large nonstick over medium heat until hot. Add ground beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return be
  2. Stir in salt, nutmeg and pepper; mix well. Stir in pasta and water; bring to a boil. Cook 1 to 2 minutes, stirring occasionally.
  3. Layer ravioli, beef mixture and cheese, 1/2 at a time, in 13x9-inch glass baking dish; cover with aluminum foil. Bake in 400° oven 15 minutes (20 minutes if using frozen ravioli). Uncover; continue baking 15-20 minutes or until sauce is bubbly and pa
  4. Let stand 5 minutes before serving.
  5. Total recipe time: 50 to 65 minutes
  6. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Pumpkin-Gingersnap Trifles

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Course Desserts
Prep Time 45 minutes
Cook Time 7 minutes
Servings
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Course Desserts
Prep Time 45 minutes
Cook Time 7 minutes
Servings
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Instructions
  1. Line rimmed baking pan with foil; spray with nonstick cooking spray. In large nonstick skillet, toast pecans over medium heat 5 minutes or until fragrant and lightly browned, shaking pan often to prevent burning. Stir in honey and cook 2 minutes, stirring
  2. Meanwhile, in large bowl, beat evaporated milk and pudding and pie filling with whisk 2 minutes. Refrigerate 5 minutes. Stir in pumpkin and pumpkin pie spice. Refrigerate 10 minutes.
  3. Into eight (12-ounce) parfait or water glasses, layer about 1/4 cup pumpkin mixture, 1 tablespoon pecans, 1/4 cup whipped topping and 2 tablespoons cookies; repeat layers. To serve, top each trifle with 1-1/2 tablespoons whipped topping and 1 tablespoon p

Cranberry Bread

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This recipe is great for holiday gift giving!
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Course Breads
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
Course Breads
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Preheat oven to 350° F. Grease a 9x5x3 inch loaf pan. Place walnuts on a baking sheet and toast in oven until very lightly browned, about 5 minutes. Remove from oven and coarsely chop nuts and set aside. Leave oven on for bread. In a large bowl, beat

Spicy Beef Back Ribs

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Enjoy your grilling season even more with these mouthwatering, spicy beef ribs!
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Instructions
  1. Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender. Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring fr
  2. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position co
  3. Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil; place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 t
  4. Total recipe time: 1 hour, 15 minutes to 1 hour, 30 minutes.
  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com