Eggs Benedict

Prep 30 minutes
Cook/Broil about 20 minutes
Makes 4 main-dish servings


Hollandaise Sauce
3 large egg yolks
¼ cup water
2 tablespoons fresh lemon juice
½ cup cold butter, cut into 16 pieces
¼ teaspoon salt
8 large eggs
4 English muffins, split
8 slices Canadian bacon

1. Prepare Hollandaise Sauce: In heavy 1-quart saucepan, whisk yolks, water and lemon juice. Cook over medium low heat 5 to 6 minutes or until mixture starts to thicken, stirring constantly.
2. Reduce heat to low. Whisk in butter, 1 piece at a time, until sauce has thickened. Remove from heat; stir in salt. Keep warm.
3. Preheat broiler, with rack about 4 inches from source of heat.
4. Prepare poached eggs: In 12-inch skiller, heat 1 inch water to boiling over high heat. Reduce heat to medium-low. Break 1 egg into cup. Holding cup close to surface of water, slip egg into simmering water; repeat with remaining eggs.
5. Cover skiller and cook eggs 4 to 5 minutes or until whites are set and yolks begin to thicken. With slotted spoon, transfer eggs, 1 at a time, to paper towels to drain.
6. Meanwhile, arrange muffins, split sides down, on cookie sheet; broil until toasted. Turn muffins over; place bacon on same sheet. Broil 2 minutes or until muffins are toasted and bacon is hot.
7. Place 2 muffin halves on each of 4 plates; top each with 1 slice bacon and 1 egg. Top with sauce.


Photo courtesy: flickr

Fall Pumpkin Pie

2 eggs
1 (15 oz) can of pumpkin
1 cup C&H Granulated OR Certified Orange Organic Sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 tablespoon molasses
¾ cup evaporated milk
2 (9 inch) deep dish, unbaked pie crust shells
1 egg white

Preheat over to 425o F. beat 2 eggs lightly in medium bowl. Add pumpkin, C&H Sugar, spices and molasses. Blend thoroughly, add milk and stir to blend. Pour into one unbaked, deep dish pie crust. Bake 45-55 minutes, or until set.

To make pastry leaves: roll out second pastry on a floured surface. Using a leaf-shaped cookie cutter, cut out shapes, gently place on baking sheet. Brush with egg white, bake at 425o F for 10-12 minutes or until golden brown. Arrange on top of baked, cooled pie.

Photo courtesy: google

Beef Taco Skillet

Prep/Cook Time: 20 min.

1 lb. ground beef
1 can (10 ¾ oz) Campbell’s* Tomato Soup
1 cup Pace* Chunky Salsa or Picante Sauce
½ cup water
8 flour or corn tortillas (6*), cut into 1* pieces
1 cup shredded Cheddar cheese

COOK beef in skillet until browned. Pour off fat.

ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. butter in skillet. Add chicken and cook until browned, stirring often.

TOP with remaining cheese. Serves 4.

Photo courtesy: recipes

Chicken and Broccoli Alfredo

Prep/Cook Time: 20 min.
½ pkg. linguine (8 oz)*
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. boneless chicken breasts, cubed
1 can (10 ¾ oz) Campbell’s* Cream of Mushroom of 98% Fat Free Cream of Mushroom Soup
½ cup milk
½ cup grated Parmesan Cheese
¼ tsp. pepper

COOK linguine according to pkg. directions. Add broccoli for last 4 mins. Of cooking time. Drain.

HEAT butter in skillet. Add chicken and cook until browned, stirring often.

ADD soup, milk, cheese, pepper and lignuine mixture and heat throught. Serve with additional Parmesan cheese. Serves 4.

*Or substitute spaghetti for linguine

Photo courtesy: timeinc

Cranberry Sorbet

Planning Tip: The sorbet can be made and frozen up to 2 weeks ahead and the cranberries sugared (for garnish) up to 2 days ahead. Scoop balls of sorbet up to 1 week ahead; freeze in an airtight container with wax paper between layers.

Ingredients:
4 cups (16 oz) fresh or frozen cranberries
2 ¼ cups sugar
2-in. piece fresh ginger, thinly sliced
½ cup orange juice
1 Tbsp grated lime zest
2 Tbsp fresh lime juice
Garnish: sugared fresh cranberries and mint
Serve with: purchased cookies, if desired

Procedure:
1. In a medium saucepan, bring cranberries, sugar, 2 ½ cups water and the slice ginger to a boil. Reduce heat and simmer 10 minutes, or until cranberries pop and soften. Remove from heat; stir in orange juice and lime zest and juice.
2. Strain into a bowl, pressing and stirring with a rubber or silicone spatula to extract as much cranberry mixture as possible. Discard skins and ginger. Let mixture cool, then pour into an 8- to 9-in, metal pan; cover and freeze at least 12 hours, or until solid.
3. To serve: Garnish scoops of sorbet with sugared cranberries and mint.
Note: To sugar cranberries, moisten with water, then roll in sugar to coat. Let dry uncovered in a single layer at least 1 hour.
Photo courtesy: womansday

Glazed Spiral-Sliced Ham

What could be better for a hungry crowd? Smoked and cured spiral-cut hams are precooked and presliced. They can be heated or served as is A 7- to 8-lb bone- in half-ham (either shank or butt end) will easily feed up to 12 people with leftovers for sandwiches. To serve hot: heat over to 2750F. Remove plastic disk from bone and wrap ham in heavy-duty foil. Place cut side down in a roasting pan. Bake 10 minutes per pound. If ham comes with a packet of glaze mix: Prepare mix and use as directed on packet. It ham comes with granular honey-glaze mix: Use as directed, or for a Coffee-Honey Glaze, put mix in a small saucepan with 1/3 cup brewed coffee; bring to a boil and boil 1 minute until thickened. Whisk in 3 Tbsp whole-grain Dijon mustard. Remove ham from oven; increase temperature to 4250F. open foil to expose ham, brush with the glaze and bake 8 minutes longer.
Photo courtesy: stubbsbbq

Roast Chicken with Vegetables

Ingedients:
3- to 3 ½-lb chicken
1 tsp plus 1 Tbsp olive oil
1 tsp dried thyme
½ tsp each salt and pepper
12 large shallots or small white onions
6 each carrots and celery ribs, cut in 2-in, pieces
4 small turnips, each cut in 8 wedges

Procedure:
1. Heat oven to 4750F. Coat a large, shallow roasting pan with nonstick spray.
2. Rub chicken with 1 tsp olive oil; season with thyme, salt and pepper. Tie legs together, place in pan. Roast 15 minutes.
3. Meanwhile toss vegetables with remaining oil. Reduced temperature to 4000F; place vegetables around chicken.
4. Roast turning vegetables twice, 35 to 45 minutes longer, until juices from thigh run clear in thickest past of thigh, not touching bone, registers 1700F. Let stand 10 before carving. Serve with the vegetables.
Photo courtesy: msnbcmedia