Tuesday Recipes

During the week, when we're busy, we still need to eat, but we want it a little easy. Here you go! Enjoy!

APRICOT DUMP CAKE

This yummy dessert is listed on the Tablespoon.com website by blogger Bev Weidner. Bev writes, “I sing when I cook. I dance when I taste. I cry when I eat. I love food. So, I put it all together with stories and recipes over at www.bevcooks.com. Come say hi! I promise not to weird you out. Too much.”

This recipe starts off, “Can't decide if it's the worst name or the best name for a dessert. Decided. Best.” Prep Time: 20 min; Total Time: 3 hr 30 min; Servings: 12

To view this yummy dessert online, along with a photo of the Apricot Dump Cake, click here.

Ingredients

1 pound fresh apricots, pitted and thinly sliced

1 cup sugar

1 (12 ounce) can evaporated milk

3 whole eggs

1 teaspoon cinnamon

1 (15.25 ounce) box Betty Crocker™ SuperMoist™ vanilla cake mix

1 1/2 sticks melted butter

3/4 cup Cascadian Farm™ organic apricot fruit spread

12 dollops whipped cream

Directions

Preheat oven to 350ºF.

In a large bowl, toss the sugar with the freshly sliced apricots. In another large bowl, whisk together the milk, eggs and cinnamon. Pour mixture over the apricots and toss everything together until combined.

Pour mixture into a lightly greased 9x13-inch baking dish. Then evenly sprinkle Betty Crocker™ cake mix over the wet ingredients. Then pour the melted butter on top of the cake mix. Bake for 1 hour, or until the top is browned and slightly bubbly. Let cool completely on the counter for a couple of hours.

Heat the Cascadian Farms™ apricot fruit spread in the microwave until warm, then spread it over the cake. Dollop with whipped cream and serve immediately.

BRUNCH STUFFED PEPPERS

This also comes from the Tablespoon.com website. It begins, “Stuffed peppers get the brunch treatment in this easy, cheesy recipe.” While they're called Brunch Stuffed Peppers, you could serve them for dinner. (Sometimes, breakfast or brunch foods make the best dinners, in my opinion!) Prep Time: 5 minutes; Total Time: 1 hr 10 min; Servings: 4

To view this online, click here.

Ingredients

For 4 Servings

4 bell peppers

2 cups frozen hash brown potatoes, thawed

4 slices bacon, cooked and crumbled

2 sausage links, cooked and crumbled

4 eggs

1/4 cup shredded sharp Cheddar cheese plus more for garnish

1/4 cup grated Parmesan cheese plus more for garnish

1/4 cup Greek yogurt

1/4 cup chopped green onions, plus more for garnish

1/4 cup Original Bisquick™ mix

Salt and pepper

Red pepper flakes

For 1 Serving

1 bell pepper

1/4 cup frozen hash brown potatoes, thawed

1 slice bacon, cooked and crumbled

1 sausage link, cooked and crumbled

1 egg

1 tablespoon shredded sharp Cheddar cheese

1 tablespoon grated Parmesan cheese

1 tablespoon Greek yogurt

1 1/2 teaspoons chopped green onions

1 tablespoon Original Bisquick™ mix

Salt and pepper

Red pepper flakes

Directions

Heat oven to 350°F.

Trim bottom of each pepper if they aren’t standing up on their own. Cut tops off, and remove seeds inside. Heat large pot of water to boiling. Partially boil peppers by popping them in boiling water 2 minutes. Transfer to ungreased 8-inch square baking dish.

Fill each with hash browns, bacon and sausage. In bowl, beat eggs, cheeses, Greek yogurt, green onions, Bisquick mix, salt, pepper and red pepper flakes with whisk. Spoon mixture into peppers. Sprinkle with additional cheese and green onion. Bake 45 to 60 minutes or until set.

Serve immediately!

DRY-RUBBED GRILLED CHICKEN

I'm amazed at the number of places I run across really yummy recipes. This comes from Self Magazine, in an article titled “Perfect Picnic. (The article can be found online at http://Self.com/go/picnicrecipes.) This, like the other recipes in the article, comes from Marissa Lippert of NYC's Nourish Kitchen and Table, and begins, “Your standard picnic chicken gets a sophisticated upgrade.” Serves 4.

This yummy recipes can be found at http://www.self.com/food/recipes/2015/06/dry-rubbed-grilled-chicken/.

Ingredients

1 tablespoon sugar

2 teaspoons lemon zest

1 teaspoon sumac

1 teaspoon za'atar (a Middle Eastern spice blend found at specialty markets)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 chicken (3-4 lb), cut into pieces (or 4 pieces bone-in, skin-on chicken breasts and thighs)

2 tablespoons olive oil, divided

Preparation

In a bowl, combine sugar, zest, sumac, za'atar, salt and pepper. Rub onto chicken pieces, cover and refrigerate at least 1 hour. Lightly oil a grill or grill pan with 1 tsp oil. Grill chicken, skin side down, over medium heat until skin is crisp and golden, turning once and drizzling with remaining oil, 30 to 35 minutes. Serve warm or cold.

MINI STRAWBERRY GALETTES

This also comes from Marissa Lippert of NYC's Nourish Kitchen and Table, via Self Magazine. It begins, “A fresh-fruit dessert that's perfect for a picnic outing.” Serves 8.

To view this online, go to http://www.self.com/food/recipes/2015/06/mini-strawberry-galettes/.

Ingredients

1 1/4 cups all-purpose flour, plus more for rolling dough

1 cup whole-wheat pastry flour

3/4 cup almond flour

1/2 teaspoon salt

10 tablespoons chilled unsalted butter, cubed, plus more for greasing pan

1/2 cup plus 1 tbsp confectioners' sugar

1 large egg

2 large egg yolks, divided

1 tablespoon lemon zest

4 cups sliced fresh strawberries

1 1/2 tablespoons cornstarch

1/3 cup table sugar

1 teaspoon vanilla extract

Cracked black pepper

2 teaspoons sanding sugar

Preparation

In a bowl, combine flours and salt; set aside. In a second bowl, combine butter and confectioners' sugar until creamy. Stir in egg, 1 egg yolk and zest. Add half the flour mixture and mix slowly until combined. Add remaining flour and mix until dough forms. Turn dough out onto a floured surface and shape into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour. Heat oven to 375°. Divide each disk into 4 equal pieces. On a floured surface, roll each piece into a circle about 1/2 inch thick. Transfer to a lightly buttered baking sheet. In a third bowl, combine strawberries, cornstarch, table sugar, vanilla and cracked black pepper to taste. Place filling in centers of crusts, leaving a 1-inch border at edges. Lightly fold edges over fruit. Whip remaining egg yolk until frothy. Brush crusts with yolk and sprinkle with sanding sugar. Bake until crust is golden brown, 30 to 40 minutes. Cool and serve.

GRILLED TEX-MEX NACHO FOIL PACKS

This comes from Tablespoon.com, and begins, “Turn to the grill for a fun way to heat and serve nachos, with foil packets holding chips, prepared meat sauce, cheese, and more.” Prep Time: 15 min; Total Time: 30 min; Servings: 4

To view this online, click here.

Ingredients

8 cups bite-sized corn tortilla chips

1 1/2 cups refrigerated taco sauce with seasoned ground beef (from 15-oz container)

1 can (15 oz) black beans, drained, rinsed

1 cup chopped Italian plum tomatoes

3/4 cup diced peeled pitted avocado

1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained

1 cup shredded hot pepper Monterey Jack cheese (4 oz)

1 cup shredded Cheddar cheese (4 oz)

Directions

Heat grill. Cut four 18x12-inch sheets of Reynolds Wrap® Heavy Duty Foil; spray foil with nonstick cooking spray. Spread tortilla chips in center of each foil sheet.

Spoon ground beef in taco sauce evenly over chips. Sprinkle all remaining ingredients evenly over beef mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until cheese is melted and toppings are thoroughly heated.

To serve, carefully open each packet to allow steam to escape.

EASY NACHO BAKE

This also comes from Tablespoon.com, and beings, “Have a flavor fiesta for dinner tonight, ready in just 30 minutes!” Prep Time: 30 min; Total Time: 30 min; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

1 package (1 oz) Old El Paso™ taco seasoning mix

1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup

1 can (15 oz) Progresso™ kidney beans, drained

1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained

6 cups tortilla chips

1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

1 large tomato, chopped (1 cup)

1 cup shredded lettuce

1/3 cup sour cream

Directions

Heat oven to 350°F. In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in taco seasoning mix, soup, beans and corn; heat to boiling. Reduce heat to low; simmer uncovered 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened.

Meanwhile, place tortilla chips in 13x9-inch (3-quart) glass baking dish. Sprinkle cheese over chips. Bake 4 to 5 minutes or until cheese is melted.

Spread cooked beef mixture evenly over melted cheese. Top with tomato, lettuce and sour cream. Serve immediately.