Category: Unusual recipes

There are baked potatoes, and then there are these insanely easy, stuffed sweet potatoes piled high with black beans, chicken, salsa and all the cheese you can handle. Make them in your microwave in 15 minutes.MORE+LESS-2medium (about 12 oz each) sweet potatoes1cup shredded deli rotisserie chicken3/4cup Progresso™ black beans, drained, rinsed (from 15-oz can)1/2teaspoon chili powder1/4teaspoon ground cumin3/4cup Muir Glen™ organic medium salsa (from 16-oz jar)1cup shredded Monterey Jack cheese (4 oz)1tablespoon chopped fresh cilantro1/2teaspoon fresh lime juiceHide Images1Place potatoes in 8-inch square (2-quart) microwavable baking dish.

This grown-up punch is boozy, slushy and makes enough to fill your biggest punch bowl; in other words, it’s perfect for summer parties. We start with an easy, icy vodka-spiked watermelon granita, and flood it with tangy lemonade for the ultimate sipper of the season.MORE+LESS-Updated April 19, 20173/4cup honey or simple syrup1 1/2cups vodka or watermelon vodka1container (62 oz) lemonade, chilled12watermelon slices (for garnish, if desired)Hide Images1In a blender or food processor, puree watermelon, honey and vodka together, working in small batches if needed.

Try this twist on the classic chili dog, replacing the bun with Bold-seasoned taco shells!MORE+LESS-1pouch (20 oz) Progresso™ Smokehouse pork & beef chili with beans6high-quality hot dogs, grilled6(from a 5.4 oz box) Old El Paso™ Stand & 39;N Stuff™ bold nacho cheese flavored taco shells1-2 chopped red onions, for garnish1-2 cups shredded cheddar cheese (or preferred), for garnishGuacamole and hot sauce, for servingHide Images1Warm the chili per package instructions.

This version of huevos rancheros doesn& 39;t call for the traditional corn tortilla, but you can certainly serve it on one!MORE+LESS-Updated September 18, 20171/2cup Old El Paso™ Refried Beans Fat-Free1large egg, poached or fried1/4cup salsa (or to taste)2tablespoons cheddar cheeseHide Images1Heat the refried beans (either on the stove or in the microwave).

A yummy, sweet quick bread filled with tart rhubarb and crunchy apples. Perfect with ice cream for a summer dessert! MORE+LESS-1 1/2cups Gold Medal™ unbleached all-purpose flour1/4cup unsweetened applesauce1teaspoon pure vanilla extract1cup chopped rhubarb (fresh or frozen)1cup peeled and chopped apples (about 1 medium apple)1tablespoon sugar mixed with 1 teaspoon cinnamon for topping (optional)Hide Images2In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.

If you only make one foil-pack meal in your life, let it be this one! Pesto- and fresh mozzarella-stuffed chicken gets wrapped in prosciutto and nestled among Italian vegetables swimming in a divine sauce that’s perfect for soaking up with crusty grilled bread — if there’s any left!MORE+LESS-Chicken4boneless skinless chicken breasts (6 oz each)1/4cup refrigerated basil pesto4(1-oz) slices fresh mozzarella (from 8-oz package)Vegetables1jar (6 oz) Progresso™ marinated artichoke hearts, drained2cups grape tomatoes, halved3cloves garlic, finely chopped1/2teaspoon crushed red pepper flakes2tablespoons thinly sliced fresh basil leavesHide Images1Heat gas or charcoal grill.

Pinterest8Print30Save9Facebook0Email2Prep 5minTotal5minServings8With the zing of Dijon and the sweetness of maple and fig, this creamy dressing is absolutely delicious. Pair with apples and zesty greens for a scrumptious fall salad.MORE+LESS-ByCheeky KitchenUpdated October 3, 2016Ingredients1/3cup pure maple syrup3-4 fresh figs (optional)3tablespoons Dijon mustard1/4cup olive oil1/4cup white balsamic vinegar1/4cup mayonnaise2cloves garlicSalt and pepper to tasteStepsHide Images1Puree all ingredients together in a blender.

Hidden inside these festively decorated triple chocolate cupcakes are a surprise cheesecake Christmas tree. MORE+LESS-Updated September 5, 2020Cheesecake trees16ounces (2 blocks) cream cheese (do not use light or no fat)1/3cup heavy whipping cream1/2teaspoon peppermint extract (or 1 teaspoon vanilla extract)Cupcakes1box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix (or other chocolate mix)1 1/4cups whole milk or water3tubs Betty Crocker™ ready-to-spread vanilla frostingBetty Crocker™ green gel food color8ounces white candy sprinklesHide Images1Combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor, pulse until smooth.

We just can’t get enough of s’mores-flavored everything, and this fast three-ingredient bark is no exception. It’s a guaranteed hit!MORE+LESS-Updated December 30, 20161 1/2bags (12 oz each) milk chocolate chips1cup Golden Grahams™ CerealHide Images1Line a large baking sheet with parchment paper. Place chocolate chips in a large microwave-safe bowl.

Rich, hearty Guinness™ beef stew, slow-simmered with classic root veggies.MORE+LESS-Updated October 5, 2017Make withProgresso Broth2tablespoons all-purpose flour2large carrots, chopped into 1-inch pieces2parsnips, chopped into 1-inch pieces1lb new potatoes, halved1can (14.5 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted2bottles (11.

Can& 39;t decide between sweet potato pie and cinnamon rolls? Now you can have both!MORE+LESS-Make withPillsbury Pie Crust1Pillsbury™ Refrigerated Pie Crust1tablespoon unsalted butter, melted1 1/2cups cooked, mashed and cooled sweet potato1cup packed light brown sugar1teaspoon pure vanilla extract1/4teaspoon ground cloves1large egg white plus 1 teaspoon water, beatenMarshmallows, cut in half widthwise (for topping)Hide Images1Preheat oven to 400°F.

1 1/2cups warm milk (about 105°F)4 1/2teaspoons active dry yeast (2 packages)1/2cup warm water (about 115°F)1 1/2cups shredded (cheddar) cheese, plus more for sprinkling on top1teaspoon powdered thyme (optional)1/2teaspoon powdered marjoram (optional)1/2cup finely chopped pimiento (optional)3cups Gold Medal™ unbleached all-purpose flourHide Images1In a medium bowl, pour in warm milk, sugar, salt and butter and mix until just combined.

Creamy, gooey, cheesy potatoes that are the ultimate comfort food and a great side dish.MORE+LESS-1(2 lb) bag frozen hashbrowns country style (you can use the cubed kind too)2 1/2cups cheddar cheese, divided2cans (14.5 oz) cream of chicken soup2cups corn flakes, crushedHide Images2Mix sour cream, cream of chicken soup, green onions, and 2 cups of cheddar cheese in a large bowl.

A rich and hearty stew with chunky veggies, wild rice and homemade lamb meatballs.MORE+LESS-Updated May 2, 20171/2teaspoon black pepper2tablespoons vegetable oil1large carrot, peeled and chopped10oz cremini mushrooms, quartered1large bunch spinach, choppedHide Images1In a medium bowl, mash together ground lamb, breadcrumbs, egg, salt and pepper.

Holiday flavors are thrown into the slow cooker for a delicious, fuss-free dinner!MORE+LESS-1small yellow onion, diced1(14 ounce) can cranberry sauce1/4teaspoon ground ginger1/4teaspoon black pepperBetty Crocker™ mashed potatoesHide Images1Place the chicken and onion in the slow cooker. Add all the remaining ingredients in a mixing bowl and stir to combine.

Mozzarella melted atop grilled pork chops, finished with fresh tomatoes and basil. This may be the best dinner of the summer.MORE+LESS-Updated May 25, 20171teaspoon fresh-ground pepper8oz fresh mozzarella, sliced1pint cherry tomatoes, halvedHide Images2Heat a cast iron grill pan over high heat. Drizzle with olive oil.

You know when you discover a brilliant new recipe and you wonder why you didn’t think of that? This is one of those recipes. Brownies, Oreo™ cookies, ice cream, a 13x9 pan and 20 bars -- do we need to say more?MORE+LESS-1box (18.3 oz) Betty Crocker™ fudge brownie mixVegetable oil, water and eggs called for on brownie mix box for cakelike brownies1container (1.

These zucchini fritters with tomato sauce are a fun and different way of adding more vegetables to our diet.Zucchinis are one of my favorite vegetables to cook because you can do anything with them. If you like them as much as I do, you should try this delicious recipe.Bon appetit!MORE+LESS-Updated July 19, 20171/4cup onion, finely chopped1/4cup all-purpose flour1/4cup parmesan cheese, grated2teaspoons garlic powderSalt and freshly ground black pepper, to tasteTomato sauce to taste when servingHide Images1Put the grated zucchini in a strainer and add 1 teaspoon salt.

Save yourself from boring grilled salmon with this brilliant Mexican twist. Serve with rice, and call it a win.MORE+LESS-Black Bean and Avocado Salsa1/2teaspoon ground cumin1/2teaspoon ground coriander1can (15 oz) Progresso™ black beans, drained, rinsed1avocado, pitted, peeled and cubed1/4cup chopped fresh cilantro leavesMexican Salmon1tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)1tablespoon vegetable oil1tablespoon chili garlic sauce4salmon fillets (4 oz each), skin onHide Images1Heat gas or charcoal grill.

3tablespoons café cubano (Cuban coffee)2cups evaporated milk, warmed on stovetopHide Images1With a traditional Cuban coffee maker, add water to bottom half. Add coffee to filter and tap gently with the back of a spoon. Replace filled filter in coffee maker and screw top on tightly. Over low to medium heat, brew the coffee on the stovetop.