Mustard 'N Dill Potato Salad

INGREDIENTS:

1. 6 cups water

2. 1/2 teaspoon salt

3. 6 cups quartered small new red potatoes

4. 1 cup LAND O LAKES® Sour Cream

5. 2 tablespoons chopped fresh parsley

6. 2 tablespoons country-style Dijon mustard

7. 1 tablespoon chopped fresh dill weed*

8. 1/2 teaspoon salt

9. 1/2 teaspoon coarsely ground pepper

METHOD:

1. Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes). Drain; rinse under cold water.

2. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours.

Makes 6 servings.

*Substitute 1 teaspoon dried dill weed.

TIP: Place salad in covered container and store in cold picnic cooler when transporting.

Nutrition Facts (1 serving): Calories: 220, Fat: 9 g, Cholesterol: 20 mg, Sodium: 920 mg, Carbohydrates: 35 g, Dietary Fiber: 3 g, Protein: 5 g

Peanut Butter Icebox Pie

INGREDIENTS:

Crust:

1. 1/2 cup (1 stick) unsalted butter, very soft

2. 2 cups vanilla wafer crumbs

Filling:

1. 12 ounces (1 1/2 8-ounce packages) cream cheese, softened

2. 3 tablespoons sugar

3. 1 teaspoon vanilla extract

4. 3/4 cup heavy cream, whipped

5. 6 peanut butter cups, coarsely chopped (about 1 cup)

6. 3/4 cup smooth peanut butter

7. 1/2 cup cold caramel sauce (homemade or store-bought)

Garnish:

1. 3 peanut butter cup candy bars, coarsely chopped (about 1/2 cup)

2. 1/4 cup finely chopped unsalted peanuts

METHOD:

1. To make the crust: In a small bowl, combine the butter and the vanilla wafer crumbs. Press firmly into a lightly buttered 9-inch glass pie dish. Wrap tightly with plastic and place in the freezer for 30 minutes.

2. Meanwhile, make the filling: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Add the sugar gradually, continuing to beat. Add the vanilla extract. Fold in the whipped heavy cream. Then fold in the peanut butter cups.

3. Lightly beat the peanut butter and spoon into a pastry bag fitted with a large round tip. Set aside.

4. Remove crust from freezer and carefully spread the caramel in a thin layer over the bottom of the crust. Spoon half the filling on top of the caramel. Drizzle half the peanut butter over the filling and using a small knife, swirl into the cream cheese to create a marbleized effect (if you don't have a pastry bag, drop the peanut butter by teaspoonfuls). Repeat with second half of the filling and second half of the peanut butter. Garnish with Peanut Butter Cups and peanuts in a decorative manner. Wrap with plastic and chill overnight in the refrigerator.

Makes one 9-inch pie. 

Strawberry Sundae Dessert

INGREDIENTS:

1.  1 (9-ounce) package chocolate wafers, finely crushed (2 cups crumbs)

2.  1/2 cup butter or margarine, melted

3.  1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

4.  1 tablespoon vanilla extract

5.  2 cups (1-pint) whipping cream, whipped

6.  2 (10-ounce) packages frozen strawberries in syrup, thawed (5 cups)

7.  1/4 cup sugar

8.  1 tablespoon lemon juice

9.  2 teaspoons cornstarch

METHOD:

1.  In small bowl, combine wafer crumbs and butter. Press half the crumb mixture on bottom of 9-inch square baking pan.

2.  In large bowl, combine EAGLE BRAND® and vanilla. Fold in whipped cream. Pour into prepared pan.

3.  In blender or food processor container, combine strawberries, sugar and lemon juice; blend until smooth.

4.  Spoon 3/4 cups strawberry mixture evenly over cream mixture. Top with remaining crumb mixture. Cover; freeze 6 hours or until firm.

5.  In small saucepan, over medium heat, cook and stir remaining strawberry mixture and cornstarch until thickened. Cool. Chill.

6.  Cut dessert into squares; serve with sauce. Store leftover covered in freezer; refrigerate leftover sauce.

Servings: Makes 6 to 9 servings

Prep Time: 20 minutes  

Texas Smoked Barbecue Brisket

INGREDIENTS:

1.   1 (10 to 12 pounds) beef brisket 

2.   1/4 cup kosher salt

3.   1/4 cup granulated sugar

4.   1/4 cup packed brown sugar

5.   1/4 cup ground cumin

6.   1/4 cup chili powder

7.   1/4 cup freshly cracked black pepper

8.   2 tablespoons cayenne pepper

9.   1/2 cup paprika

METHOD:

1.   In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.

2.   Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.
3.   When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.

4.   Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF and the meat is very tender. The exterior of the meat should be very black.

5.   Remove from the fire, trim off excess fat and carve against the grain into very thin slices.

Makes 8 servings

Cook's Tip: Serve with your favorite barbecue sauce. Hickory wood may also be used.   

Aloo Palak

Ingredients:
1. 3 cups chopped spinach
2. 2 large onoins chopped fine
3. 2 large potatoes boiled and peeled
4. 1 tomato grated
5. 2 green chillies
6. 1" piece ginger
7. 1 tsp. lemon juice
8. 1/2 tsp. wheat or other flour
9. 1 tsp. red chilli powder
10. 1 tsp. cinnamon-clove powder
11. 1/4 tsp. turmeric powder
12. 1/2 tsp cumin seeds
13. 2 pinches asafoetida
14. 1/2 tsp. garam masala
15. 1/2 tbsp. butter
16. 4 tbsp. ghee
17. salt to taste

Method:
1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch
of salt.
2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under
running water in a colander.
3. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not
make very smooth. Keep aside.
4. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
5. Drain the potatoes, keep aside.
6. In the same hot ghee add the cumin seeds.
7. Add the ginger, onions and fry till very tender.
8. Add the tomato and further fry for two minutes.
9. Add all the dry masalas and fry till ghee separates.
10. Add spinach and potatoes.
11. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add
lemon juice.
12. Just before s erving heat butter in a tiny saucepan and add the asafoetida.
13. Pour over the vegetable and mix gently.
14. Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Chocolate Chip Gingerbread

Ingredients:
1. 2 1/2 cups flour
2. 1/3 cup unsweetened cocoa
3. 2 teaspoons baking powder
4. 2 teaspoons McCormick® Ground Ginger
5. 1 teaspoon baking soda
6. 1 teaspoon McCormick® Ground Cinnamon
7. 1/2 cup (1 stick) butter, softened
8. 1/2 cup firmly packed brown sugar
9. 1 cup molasses
10. 1 egg
11. 1 cup boiling water
12. 1 cup chocolate chips
13. Vanilla Butter Glaze (recipe follows)

Method:
1. Stir flour, cocoa, baking powder, ginger, baking soda and cinnamon in medium bowl.
2. Beat butter, sugar and molasses in large bowl. Mix in egg. Add flour mixture alternately with water, stirring just until blended. Stir in chips. Pour into 10-cup Bundt pan that has been sprayed with nonstick baking spray with flour.
3. Bake in preheated 350°F oven 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. Prepare Vanilla Butter Glaze.

Spoon over completely cooled cake. Let stand until set.

Vanilla Butter Glaze:
Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract in medium bowl until well blended and smooth. Let stand 5 minutes.

Spoon over completely cooled cake.

Nutrition Information per 1 serving Calories: 380 Sodium: 221 mg Fat: 12 g Carbohydrates: 64 g Cholesterol: 34 mg Fiber: 2 g Protein: 4 g

Melon Salad

Ingredients:
1. 2 tablespoons plain yogurt
2. 1 tablespoon lime juice
3. 1 teaspoon grated lime peel
4. 1/2 teaspoon finely chopped fresh gingerroot*
5. 2 1/2 cups cantaloupe balls
6. 1/2 cup coarsely chopped fresh watercress leaves

Method: Stir together yogurt, lime juice, lime peel and gingerroot in medium bowl. Stir in cantaloupe and watercress. Cover; refrigerate at least 1 hour.

Makes 4 (1/2 cup) servings
*Substitute 1/8 teaspoon ground ginger
Nutrition Facts (1 serving): Calories: 45, Fat: 0 g, Cholesterol: 0 mg, Sodium: 15 mg, Carbohydrates: 10 g, Dietary Fiber: 1 g, Protein: 1 g

Pepper-Jack Crescent Twists with Salsa-Ranch Dip

Ingredients:
Dip:
1. 1 cup Thick 'n Chunky Salsa
2. 1/2 cup purchased ranch salad dressing
Twists:
1. 2 (8-oz.) cans Refrigerated Crescent Dinner Rolls
2. 4 oz. (1 cup) shredded hot pepper Monterey Jack cheese
3. 2 tablespoons sesame seed

Method:
1. In small bowl, combine dip ingredients; mix well. Cover; refrigerate at
least 1 hour.
2. Heat oven to 375°F. Lightly grease cookie sheets. Unroll 1 can of dough
into 11x8-inch rectangle; press perforations to seal. Sprinkle evenly
with cheese to within 1/2 inch of long edges. Unroll remaining can of
dough. Place dough over cheese; seal perforations. Sprinkle with
sesame seed. With rolling pin, lightly roll dough to press layers
together.
3. Cut crosswise through both layers of dough into 12 strips. Place strips
on greased cookie sheets. Press one end of each strip; gently twist 3 to
4 times. Press remaining end to cookie sheet.
4. Bake at 375°F. for 10 to 15 minutes or until golden brown.

Serve warm with dip. 12 servings

Lemon Crumb Bars

Ingredients:
1. 1 (18.25 or 18.5-ounce) package lemon or yellow cake mix
2. 1/2 cup (1 stick) butter or margarine, softened
3. 1 egg
4. 2 cups finely crushed saltine crackers
5. 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT
evaporated milk)
6. 1/2 cup lemon juice
7. 3 egg yolks

Methods: Preheat oven to 350°F. In large bowl, combine cake mix, butter and 1 egg with mixer until crumbly. Stir in cracker crumbs. Reserve 2 cups crumb mixture. Press remaining crumb mixture on bottom of greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden. With mixer or wire whisk, beat EAGLE BRAND®, lemon juice and 3 egg yolks. Spread evenly over prepared crust. Top with reserved crumb mixture. Bake 20 minutes longer or until set and top is golden. Cool. Cut into bars. Store leftovers covered in refrigerator.

Makes 2 to 3 dozen bars

Fiesta Chicken Pasta Salad

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.

Ingredients:
1. 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix
2. 1/3 cup sour cream
3. 3 tablespoons water
4. 1/2 teaspoon chili powder
5. 1 cup cherry tomato halves
6. 1/2 cup julienne strips green bell pepper
7. 2 green onions, chopped
8. 1 cup cubed cooked chicken or roast beef Tortilla chips
9. 1/2 cup shredded Cheddar cheese (2 ounces)
10. salsa (any variety)

Method:
1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain.
2. Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
3. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Boil 15 minutes.

1 Serving:
Calories 340 (Calories from Fat 90 );
Total Fat 10 g (Saturated Fat 5 g);
Cholesterol 50 mg;
Sodium 1090 mg;
Total Carbohydrate 45 g (Dietary Fiber 3 g);
Protein 23 g
Exchanges: 2 1/2 Starch;
2 Vegetable;
2 Lean Meat

Honey Wheat Bread

Yield: 1 loaf

Ingredients:
1. 1-1/3 cups warm water (100° to 110° F)
2. 2 envelopes Fleischmann’s® Active Dry Yeast
3. 1/3 cup honey
4. 1/4 cup vegetable oil
5. 1 teaspoon salt
6. 3 to 3-1/2 cups whole wheat flour

Method: Place about 1/2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, oil, salt and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; remove to lightly floured surface. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jellyroll. Pinch seam and ends to seal. Place, seam side down in greased 9 x 5-inch loaf pan. Preheat oven to 375°F. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 30 to 35 minutes or until lightly browned. Remove from pan; cool on wire rack.

Prosciutto, Mozzarella and Olive Focaccia Sandwiches

Ingredients:
1. 1 large plum tomato, seeded and chopped fine
2. 1 (2-ounce) can sliced black olives
3. 1/4 cup chopped fresh basil leaves
4. 1 pound fresh mozzarella, thinly sliced
5. 4 cups trimmed arugula, coarsely chopped
6. 2 tablespoons extra-virgin olive oil
7. Salt and freshly ground pepper
8. 1 loaf Parmesan Focaccia
9. 1/2 pound thinly sliced prosciutto (or if unavailable, cooked ham)

Method:
1. In a bowl stir together tomato, olives and basil.
2. In a bowl toss the chopped arugula with the oil, salt and pepper to
taste.
3. Halve the focaccia horizontally and spread bottom half with olive
mixture. Top olive mixture with mozzarella, prosciutto, arugula, and
remaining focaccia half. Press focaccia gently and cut lengthwise in half
and crosswise into thirds to make 6 sandwiches. Cut sandwiches
diagonally in half and wrap tightly in plastic wrap.
4. Chill sandwiches at least 1 hour and up to 1 day before serving.

Makes 6 sandwiches.

Candybar Cupcakes

Ingredients
1. 2 cups granulated sugar
2. 1 cup LAND O LAKES® Sour Cream
3. 1/4 cup LAND O LAKES® Butter
4. 2 large eggs
5. 1 3/4 cups all-purpose flour
6. 2/3 cup water
7. 1 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1 teaspoon vanilla extract
11. 1 cup semi-sweet real chocolate chips
12. 1 cup chopped peanuts
13. 4 (1-ounce) squares unsweetened baking chocolate, melted
Topping:
1. 1 cup caramel ice cream topping
2. 1/2 cup chopped peanuts

Method:
1. Heat oven to 350°F.
2. Combine sugar, sour cream, butter and eggs in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth. Continue beating, gradually adding flour, water, baking soda, baking powder, salt and vanilla until smooth. Stir in chocolate chips, peanuts and unsweetened chocolate by hand until well mixed.
3. Spoon 2 tablespoons batter into paper-lined muffin cups. Bake 20 to 25 minutes or until top springs back when touched lightly. Remove cupcakes from pan; cool 10 to 15 minutes. Drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.

Makes 2 1/2 dozen cupcakes.

Tip: Refrigerate cupcakes if you prefer a firmer caramel topping.

Nutrition Facts (1 cupcake): Calories: 220, Fat: 10 g, Cholesterol: 15 mg, Sodium: 145 mg, Carbohydrates: 33 g, Dietary Fiber: 2 g, Protein: 4 g.