2010 KWQC-TV6 Recipes
This page was updated January 14, 2011 at 08:45

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APPETIZERS/BEVERAGES
  05/26/2010    ANTIPASTI HOLIDAY SKEWERS- NICOLE STAHR 
  09/09/2010    CHIPOTLE CHICKEN NUGGETS WITH A LIME BARBECUE SAUCE- GREG SANDERS 
  09/09/2010    DUCK NACHOS- GREG SANDERS 
  12/02/2010    HOLIDAY WASSAIL PUNCH - JANET MACON, DIETITIAN 
  11/12/2010    HUNGARIAN PAPRIKA DIP - MONIKA SUDAKOV 
  11/18/2010    HUNGARIAN PAPRIKA DIP- MONIKA SUDAKOV 
  12/31/2010    HUNGARIAN PAPRIKA DIP- MONIKA SUDAKOV 
  11/12/2010    HUNGARIAN STYLE DEVILED EGGS- MONIKA SUDAKOV 
  09/09/2010    MAC N CHEESE BITES- GREG SANDERS 
  08/20/2010    MELON AND BERRIES WITH SWEET WINE, JULIE KEEHN 
  09/01/2010    MEXICAN WATERMELON COOLER- BETH FREEHILL, DIETITIAN 
  12/07/2010    MINT HOT COCOA MIX - BETH FREEHILL, DIETITIAN 
  12/08/2010    PEAR, PROSCIUTTO & BLUE CHEESE CROSTINI 
  08/20/2010    RHUBARB WINE PUNCH- JULIE KEEHN, CAMP MCCLELLAN CELLARS 
  10/19/2010    SAUSAGE STUFFED MUSHROOMS- MONIKA SUDAKOV 
  12/02/2010    SPARKLING BLOOD ORANGE SPRITZER BAR - JANET MACON, DIETITIAN 
  05/18/2010    SPARKLING FRUIT TEA- VALERIE WHEATLEY, DIETITIAN 
  12/31/2010    SPICY SEAFOOD FONDUE SAUCE - VALERIE WHEATLEY, DIETITIAN 
  02/15/2010    STRAWBERRY-BANANA CHIA SMOOTHIE- CHRISSY MITZEL, DIETITIAN 
  11/18/2010    TOO EASY GREEK-Y DIP - MOLLY SHATTUCK, DIETITIAN 
BREADS
  10/12/2010    BREAD IN A BAG- DONNA BUECHLER 
  02/05/2010    CARROT PANCAKES WITH CREAM CHEESE FROSTING- JEFF GRUNDER 
  10/12/2010    CHEDDAR RANCH BISCUITS- DONNA BUECHLER 
  07/08/2010    CHOCOLATE ZUCCHINI NUT BREAD- DONNA BUECHLER 
  10/12/2010    CRANBERRY SUNFLOWER BREAD - DONNA BUECHLER 
  10/27/2010    PITA BREAD-STEPHANIE GODKE 
DESSERTS
  02/09/2010    ALMOND-PECAN DARK CHOCOLATE DIP- BETH FREEHILL, DIETITIAN 
  09/01/2010    ANGEL FOOD CAKE WITH RASPBERRIES- BETH FREEHILL, DIETITIAN 
  09/15/2010    APPLE CAKE WITH BUTTERY CARAMEL SAUCE- MARY JANE NELSON 
  09/15/2010    APPLESAUCE CAKE- MARY JANE NELSON 
  07/30/2010    BIBLE DESSERTS-STEPHANIE GODKE 
  06/09/2010    BLACK BEAN BROWNIE POPS- BETH FREEHILL, DIETITIAN 
  02/12/2010    CHOCOLATE CAKE WINE GLAZE- JULIE KEEHN 
  11/26/2010    CHOCOLATE CHEESE BALL - STEPHANIE GODKE 
  10/27/2010    CHOCOLATE COBBLER WITH HOT CARAMEL SAUCE- STEPHANIE GODKE 
  11/24/2010    CHOCOLATE NO-BAKE COOKIES - STACY MITCHELL, DIETITIAN 
  05/07/2010    CINNAMON BITES- STEPHANIE GODKE 
  07/30/2010    CITRUS ZABAGLIONE-STEPHANIE GODKE 
  11/26/2010    CUT COOKIE DOUGH - STEPHANIE GODKE 
  02/09/2010    DOUBLE-CHOCOLATE CUPCAKES- BETH FREEHILL, DIETITIAN 
  10/27/2010    HOT CARAMEL SAUCE- STEPHANIE GODKE 
  07/30/2010    LADY FINGER CHOCOLATE COFFEE SANDWICHES- STEPHANIE GODKE 
  07/30/2010    LIQUER  DESSERT SAUCE-STEPHANIE GODKE 
  04/30/2010    MACHINE SHED STRAWBERRY RHUBARB PIE- JEFF GRUNDER 
  11/17/2010    PECAN TARTLETS 
  11/19/2010    PUMPKIN CAKE- JEFF GRUNDER 
  12/15/2010    PUMPKIN PIE SQUARES WITH CINNAMON SUGAR YOGURT TOPPING - NICOLE STAHR 
  10/27/2010    TIPSY PUDDING-STEPHANIE GODKE 
  10/27/2010    TOFFEE NUT POPCORN- STEPHANIE GODKE 
  10/14/2010    YOGURT CAKE- VALERIE WHEATLEY, DIETITIAN 
ENTREES
  10/21/2010    30-MINUTE WHITE BEAN CHILI - BETH FREEHILL, DIETITIAN 
  10/01/2010    BEANLESS CHILI- JEFF GRUNDER 
  07/23/2010    CHEESY EGGPLANT BURGERS- MICHAEL WOODS 
  06/04/2010    CHICKEN FLORINTINE- JEFF GRUNDER 
  04/01/2010    CHICKEN PARMESAN WITH A BASIL PARSLEY SAUCE- JEFF GRUNDER 
  01/26/2010    EASY SHEPHERD'S PIE RECIPE- DONNA BUECHLER 
  04/19/2010    GLUTEN FREE CRAB CAKES- MONIKA SUDAKOV 
  03/05/2010    GRILLED TILAPIA  - JEFF GRUNDER 
  03/26/2010    GRILLED TUNA WITH A ROASTED TOMATO SPANISH SALSA- JEFF GRUNDER 
  08/20/2010    GRUNDER'S OKRA- JEFF GRUNDER 
  07/23/2010    HERB CRUSTED PORK CHOPS WITH BACON CREAM SAUCE- JEFF GRUNDER 
  07/23/2010    INDIAN BEEF PATTIES- MICHAEL WOODS 
  05/14/2010    ITALIAN MEATBALLS WITH A ROASTED TOMATO MARINARA-JEFF GRUNDER 
  05/27/2010    JAMBALAYA- JENNIFER STROUGHMATT 
  10/27/2010    LAMB AND YOGURT GRILL- STEPHANIE GODKE 
  03/11/2010    MACARONI & CHEESE CUPS-JANET MACON, DIETITIAN 
  03/19/2010    MISSISSIPPI RIVER PECAN CRUSTED CATFISH- JEFF GRUNDER 
  01/27/2010    ORANGE TERIYAKI CHICKEN- DONNA BUECHLER 
  01/26/2010    PAN FRIED TAIWANESE WHITE FISH WITH CHILI SAUCE- AUGUSTANA COLLEGE 
  02/26/2010    PECAN GLAZED CEDAR PLANK SALMON- JEFF GRUNDER 
  12/03/2010    PORK OSSO BUCCO - JEFF GRUNDER 
  03/30/2010    QUICK & EASY VEGGIE PIZZA- BETH FREEHILL, DIETITIAN 
  11/26/2010    QUICK AND EASY TETRAZZINI - STEPHANIE GODKE 
  06/29/2010    SEARED AHI TUNA STEAK-  JOHN GROENE, HY-VEE 
  02/03/2010    SHRIMP SCAMPI TORTELLINI- JASON GOMEZ 
  10/14/2010    SHRIMP WITH BEANS AND ROSEMARY- JANET MACON, DIETITIAN 
  07/22/2010    SHRIMP WITH ROMESCO SAUCE- MONIKA SUDAKOV 
  05/05/2010    SIZZLING SIRLOIN KABOBS ON A BED OF ORZO- NANCY DEGNER 
  03/10/2010    SMOKED SALMON BLINIS- MONIKA SUDAKOV 
  07/16/2010    SUMMER CHICKEN PASTA WITH A CHAMPAGNE SAUCE- JEFF GRUNDER 
  05/28/2010    THE CATTLEMANS- JEFF GRUNDER 
  04/19/2010    TILAPIA WITH PRESERVED LEMONS AND OLIVES- MONIKA SUDAKOV 
  11/26/2010    TURKEY QUESADILLA - STEPHANIE GODKE 
  10/27/2010    TUSCAN CHICKEN-STEPHANIE GODKE 
  09/28/2010    VEGETARIAN CHILI- WEIGHT WATCHERS 
MISCELLANEOUS
  05/26/2010    ARTICHOKE AND ROASTED RED PEPPER YOGURT DIP- NICOLE STAHR 
  09/17/2010    AVOCADO WALDORF SPREAD- VALERIE WHEATLEY, DIETITIAN 
  10/27/2010    BALSAMIC HONEY GLAZE- STEPHANIE GODKE 
  12/07/2010    BED-AND-BREAKFAST PANCAKE MIX- BETH FREEHILL, DIETITIAN 
  02/10/2010    CHEWY GRANOLA BARS- DONNA BUECHLER 
  03/11/2010    CHOCOLATE HAY STACKS- JANET MACON, DIETITIAN 
  10/27/2010    CRANBERRY ORANGE GLAZE- STEPHANIE GODKE 
  06/09/2010    EDIBLE PARFAIT BOWL- BETH FREEHILL, DIETITIAN 
  05/04/2010    FRESH FRUIT SALSA WITH CINNAMON CHIPS-BETH FREEHILL, DIETITIAN 
  04/07/2010    FUNKY MONKEY SNACK- VALERIE WHEATLEY, DIETITIAN 
  08/10/2010    GLUTEN-FREE FRUITY SUNFLOWER SEED BUTTER WRAP- MOLLY SHATTUCK, DIETITIAN 
  06/09/2010    GO FISH TRAIL MIX- BETH FREEHILL, DIETITIAN 
  08/10/2010    HOMEMADE NUT/SEED BUTTER- MOLLY SHATTUCK, DIETITIAN 
  09/17/2010    HOT APPLE QUINOA- VALERIE WHEATLEY, DIETITIAN 
  05/04/2010    MANGO BLACK BEAN SALSA-BETH FREEHILL, DIETITIAN 
  06/09/2010    MELON POPS- BETH FREEHILL, DIETITIAN 
  07/30/2010    MOLASSES MUSTARD GLAZE- STEPHANIE GODKE 
  10/27/2010    ROASTED GARLIC AND LEMON SAUCE- STEPHANIE GODKE 
  07/30/2010    SOUTHERN MOTHERS CREAMED CHIPPED BEEF COCKTAIL CASSEROLE-STEPHANIE GODKE 
  11/08/2010    SPINACH AND SQUASH GRATIN- JEFF GRUNDER 
  11/02/2010    SPIRALS WITH SPICY PEANUT SAUCE- VALERIE WHEATLEY, DIETITIAN 
  07/13/2010    SUMMER FRUIT & PASTA TOSS- NICOLE STAHR, MIDWEST DAIRY 
  11/24/2010    TACO DIP- STACY MITCHELL, DIETITIAN 
  10/14/2010    TERIYAKI DIJON SHRIMP DIP- JANET MACON, DIETITIAN 
  05/04/2010    TOMATO SALSA -BETH FREEHILL, DIETITIAN 
  11/18/2010    WILD RICE STUFFING- MOLLY SHATTUCK, DIETITIAN 
SOUPS/SALADS
  02/10/2010    BLACK BEAN SALAD- DONNA BUECHLER 
  11/24/2010    CARAMEL APPLE SALAD - STACY MITCHELL, DIETITIAN 
  09/10/2010    CHICKEN TORTILLA SOUP-JEFF GRUNDER 
  09/17/2010    CHORIZO SOUP WITH A TRI COLOR PASTA- JEFF GRUNDER 
  06/24/2010    COCONUT LIME SHRIMP SALAD IN A PARMESAN CHEESE BOWL -DAWN BLOCKLINGER, DIETITIAN 
  04/23/2010    CREAM OF ASPARAGUS SOUP WITH SWISS CHEESE CROUTON- JEFF GRUNDER 
  04/23/2010    CREAM OF ASPARAGUS SOUP WITH SWISS CHEESE CROUTON- JEFF GRUNDER 
  04/23/2010    CREAM OF ASPARAGUS SOUP WITH SWISS CHEESE CROUTON- JEFF GRUNDER 
  04/23/2010    CREAM OF ASPARAGUS SOUP WITH SWISS CHEESE CROUTON-JEFF GRUNDER 
  09/24/2010    CREAM OF MUSHROOM SOUP- JEFF GRUNDER 
  09/01/2010    CUCUMBER AND TOMATO PASTA SALAD- BETH FREEHILL, DIETITIAN 
  07/13/2010    CUCUMBER LEEK SOUP- NICOLE STAHR, MIDWEST DAIRY 
  05/11/2010    FAST-FORWARD FAJITA SALAD- CHRISSY MITZEL, DIETITIAN 
  05/07/2010    FRUIT AND NUT CHICKEN SALAD IN PUFF PASTRY CRUST- STEPHANIE GODKE 
  02/23/2010    HEARTY MUSHROOM CHILI- VALERIE WHEATLEY, DIETITIAN 
  10/27/2010    MEDITERRANEAN SALAD-STEPHANIE GODKE 
  01/22/2010    MINESTRONE VEGETABLE SOUP - ANTONELLA'S 
  10/14/2010    PEPPER JACK PASTA SALAD- VALERIE WHEATLEY, DIETITIAN 
  10/08/2010    PORK AND FRESH HERB SOUP- JEFF GRUNDER 
  09/01/2010    ROSEMARY CHICKEN SALAD- BETH FREEHILL, DIETITIAN 
  07/29/2010    SOUTHWESTERN CORN TOMATO SALAD- CHEF JOE GODFROY 
  01/22/2010    STEAK STEW - JEFF GRUNDER 
  03/30/2010    STRAWBERRY ALMOND SPINACH SALAD- BETH FREEHILL, DIETITIAN 
  06/24/2010    WATERMELON GORGONZOLA SALAD- DAWN BLOCKLINGER, DIETITIAN 
VEGETABLES
  10/19/2010    CARROT AND PARSNIP PUREE- MONIKA SUDAKOV 
  06/09/2010    EDIBLE VEGGIE BOWL- BETH FREEHILL, DIETITIAN 
  07/22/2010    GOAT CHEESE AND TAPENADE STUFFED TOMATOES- MONIKA SUDAKOV 
  11/19/2010    PAN SEARED BRUSSELS SPROUTS- JEFF GRUNDER 
  05/07/2010    PROSCUITTO WRAPPED ASPARAGUS- STEPHANIE GODKE 
  07/08/2010    ZUCCHINI BLOSSOMS- DONNA BUECHLER 

APPETIZERS/BEVERAGES

Printable Recipe
ANTIPASTI HOLIDAY SKEWERS- NICOLE STAHR
05/26/2010
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Antipasti Holiday Skewers

Created by Barb Liebenstein, Wolf Creek Dairy

Serves: 16
Prep time: 45 minutes

Ingredients:
1 (9 ounce) package cheese filled tortellini, cooked al dente and cooled
½ cup fat-free Italian dressing
8 ounce block of reduced-fat Swiss cheese, cubed
2 cups baby spinach leaves
32 pieces turkey pepperoni
3 ½ cups cherry tomatoes
16 wooden skewers (9 - 10-inch)

Preparation:
In a large bowl, marinate tortellini in Italian dressing for 30 minutes in refrigerator.
To assemble skewers, start with two pieces tortellini, one cheese cube, two spinach leaves, one pepperoni slice (folded in fourths), one tomato and repeat again. (Each skewer will have a total of four pieces tortellini, two cheese cubes, four spinach leaves, two pepperoni slices and two tomatoes.) Repeat until 16 skewers are made. Refrigerate until serving.

Printable Recipe
CHIPOTLE CHICKEN NUGGETS WITH A LIME BARBECUE SAUCE- GREG SANDERS
09/09/2010
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Chipotle Chicken Nuggets with a lime Barbecue sauce

2lb Boneless Skinless Chicken
I can Chipotle in Adobo sauce ( leave 1 tblspn for barbecue sauce)
½ cup flour
½ cup buttermilk

Cut chicken in 1" pieces, marinate with chipotle and buttermilk for 4-6 hrs. Dredge in flour and fry in deep skillet with hot vegetable oil for 5-7 minutes.

Barbecue Sauce
Use your favorite barbecue sauce combine with juice of one lime and remaining 1 tablespoon of chipotle. Mix well

Printable Recipe
DUCK NACHOS- GREG SANDERS
09/09/2010
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Duck Nachos

Prepare individual Components First

Whole Wheat tortilla Chips (can make your own using whole wheat tortillas and frying at 375 degrees)

Make Cheese Monger Sauce
¼ cup flour
¼ lb Brie
½ cup cream
¼ cup butter
¼ lb Cheddar
salt and pepper to taste
¼ lb Gruyere
6 cups milk
Combine flour and butter in a sauce pan over medium heat, making a roux.
Whisk in milk till smooth.
Add cheese and whisk till cheese is melted and mixture is smooth. Simmer for 15 -20 minutes until thick.
Add cream and season with salt and pepper

Roast One Large yellow pepper over an open flame . Peel and dice. Set aside

Saute duck confit in 1 tblspn of Extra Virgin Olive Oil

Layer chips onto a platter, Put a generous portion of cheese monger sauce on top, layer with duck, sprinkle the diced roasted pepper, finish with a 1/8 cup of linganberries and two tablespoons of chopped scallions.


Printable Recipe
HOLIDAY WASSAIL PUNCH - JANET MACON, DIETITIAN
12/02/2010
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Holiday Wassail Punch

Source: Janet Macon, dietitian at the West Locust Hy-Vee in Davenport, IA

All You Need:
1 bottle (750 mL) Meier's sparkling grape juice
½ gallon Tropicana Trop 50 orange juice
4 cups apple cider
2 slices crystallized ginger
1 tbsp grated orange peel
2 tsp cinnamon
1 tsp nutmeg
1 apple, sliced
Cinnamon sticks, optional

All You Do:
1. Pour sparkling juice, orange juice and cider wine into large stock pot or Dutch oven. Set stove on low to heat slowly.
2. In a separate bowl, combine ginger, orange peel, cinnamon and nutmeg. Stir the spices into the juice mixture. Add apple slices.
3. Bring to a slow boil; reduce heat to low. Serve with a cinnamon stick garnish in each glass.
Note, recipe may be served in a slow cooker for parties. Set on lowest heat setting to keep warm.


Printable Recipe
HUNGARIAN PAPRIKA DIP - MONIKA SUDAKOV
11/12/2010
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Hungarian Paprika Dip

Yields: Approx. 10 servings

3 - 8 oz. Packages Softened Cream Cheese
1 Stick Softened Butter
2 Tbl Sour Cream
1/4 Cup Chopped Scallions
2 Tsps Dijon Mustard
1 Tsp Minced Garlic
1 Tsp Anchovy Paste
2-3 Tbls Hungarian Paprika
Pinch of Salt & Pepper

Combine all the ingredients thoroughly. Season to taste. Dip should be bright orange. If it is too pale, add more paprika to enhance color. Do not combine in a blender as it makes the mixture too mealy. I smash it together with a fork. Serve with crackers, bread and crudités.


Printable Recipe
HUNGARIAN PAPRIKA DIP- MONIKA SUDAKOV
11/18/2010
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Hungarian Paprika Dip

Yields: Approx. 10 servings

3 - 8 oz. packages softened cream cheese
1 stick softened butter
2 Tbl sour cream
1/4 cup chopped scallions
2 Tsps Dijon Mustard
1 tsp minced garlic
1 tsp anchovy paste
2-3 Tbls Hungarian Paprika
Pinch of salt & pepper

Combine all the ingredients thoroughly. Season to taste. Dip should be bright orange. If it is too pale, add more paprika to enhance the color. Do not combine in a blender as it makes the mixture too mealy. I smash it together with a fork. Serve with crackers, bread and crudités.


Printable Recipe
HUNGARIAN PAPRIKA DIP- MONIKA SUDAKOV
12/31/2010
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Hungarian Paprika Dip

Yields: Approx. 10 servings

3 - 8 oz. packages softened cream cheese
1 stick softened butter
2 Tbl sour cream
1/4 cup chopped scallions
2 Tsps Dijon Mustard
1 tsp minced garlic
1 tsp anchovy paste
2-3 Tbls Hungarian Paprika
Pinch of salt & pepper

Combine all the ingredients thoroughly. Season to taste. Dip should be bright orange. If it is too pale, add more paprika to enhance the color. Do not combine in a blender as it makes the mixture too mealy. I smash it together with a fork. Serve with crackers, bread and crudités.


Printable Recipe
HUNGARIAN STYLE DEVILED EGGS- MONIKA SUDAKOV
11/12/2010
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Hungarian Style Deviled Eggs

Yields: 12 appetizer portions

12 Eggs
2 Tbl Unsalted Butter
1 Tbl Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Pepper
Pinch of Freshly Grated Nutmeg
2 Tsps Herbes de Provence
1/4 Cup Dry Sherry or Dry Vermouth
16 oz. Sliced Mushrooms
2 Shallots, Sliced
2-3 Garlic Cloves, Minced
8 Tbls Hellman's Mayonnaise
4 Tbls Daisy Sour Cream
Juice of 1/2 Lemon
1 Tsp Grey Poupon Dijon Mustard
1 Tsp Anchovy Paste
1 Garlic Clove, Minced
Pinch of Hungarian Hot Paprika
Pinch of Chopped Italian Parsley

Place eggs in plenty of cold salted water. Bring to a boil and cook 10 minutes. Remove from heat and rinse under cold water. Let cool and peel. Cut eggs in half and pop yolks out into a bowl. Add oil and butter to a medium sauté pan over med high heat until butter is melted and bubbling. Add shallots and sauté for a couple of minutes until they begin to caramelize. Add garlic and sauté for one minute or until fragrant. Add mushrooms and season with salt, pepper, nutmeg and Herbes de Provence. Deglaze the pan with sherry or vermouth and cook on high until all the liquid has evaporated and the mushrooms begin to caramelize. Cool completely. Combine mushrooms with 2 Tbls mayo and 1 Tbl sour cream. Adjust seasoning to taste. Coat the bottom of serving dish with mushroom mixture. Combine egg yolks with 2 Tbls mayo, 1 Tbl mustard, anchovy paste, garlic, salt & pepper. Fill each egg half with yolk filling and place filling side down on the mushrooms. Combine 4 Tbls mayo and 2 Tbl sour cream, 1 Tbl sugar, lemon juice, salt and pepper. Pour dressing over the eggs, coating completely. Sprinkle with paprika and chopped parsley to garnish. Serve well chilled.


Printable Recipe
MAC N CHEESE BITES- GREG SANDERS
09/09/2010
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Mac n Cheese Bites

3oz butter
3 oz flour
2 1/2 cups milk
6 oz cheddar cheese
1 lb cooked elbow macaroni
1 egg
4 oz crisped prosciutto
2 cups panko bread crumbs

Combine flour and butter over medium heat to make a roux. Whisk in milk till smooth. Simmer for 10 minutes, add cheddar cheese and whisk until melted and smooth. Stir in macaroni and one egg. Add prosciutto and salt and pepper to taste.

Spray a muffin tin with nonstick cooking spray. Divide mixture evenly and top with shredded cheddar and panko bread crumb. Bake at 350 degrees for 15 minutes or until top is brown.

Printable Recipe
MELON AND BERRIES WITH SWEET WINE, JULIE KEEHN
08/20/2010
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Melon and Berries with Sweet Wine

2 ripe Melons
2 TBLS Sugar
3/4 cup Sweet White Wine
(try Tassel Ridge Iowa Prairie Snow)
Juice of 1/2 Lemon
1/4 cup thinly sliced Basil Leaves
1 cup Strawberries, quartered
1 cup Raspberries
Mint Leaves for garnish

Scoop flesh from melons with a melon baller or slice into small chunks.
Place melon in a large bowl and sprinkle with sugar.
Add wine, lemon juice and basil. Stir.
Cover with plastic wrap and transfer to refrigerator to marinate for 2 hours.
Spoon melon into serving bowls and top with strawberries and raspberries.
Garnish with mint and serve immediately.

Printable Recipe
MEXICAN WATERMELON COOLER- BETH FREEHILL, DIETITIAN
09/01/2010
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Mexican Watermelon Cooler

Source: adapted from www.hy-vee.com
Serves 2 (about 1 cup each)

All you need:
2 cups cubed watermelon, seeded
¾ cup cold water
1 tbsp Truvia sweetener
Limes

All you do:
1. Place watermelon cubes, water and sweetener in blender or food processor. Process until smooth. Refrigerate until well-chilled.
2. Serve in tall chilled glasses with a squeeze of lime juice.

Printable Recipe
MINT HOT COCOA MIX - BETH FREEHILL, DIETITIAN
12/07/2010
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Mint Hot Cocoa Mix

Source: adapted from www.hy-vee.com

All you need:
1 ¼ cups Hy-Vee instant nonfat dry milk
¼ cup Nestle Nesquick no-sugar-added chocolate drink mix
1/3 cup Andes Crème De Menthe baking chips

All you do:
Place all ingredients into a medium bowl and combine. Place mixture into a pint jar. Include the following instructions on a gift tag and attach to jar:

Mint Hot Cocoa Mix
Measure 1/3 cup Mint Hot Cocoa Mix and place into a mug. Pour 1 cup hot water over cocoa mixture. Stir until well-blended and mint chips are melted. Makes about 5 cups prepared drink.

Printable Recipe
PEAR, PROSCIUTTO & BLUE CHEESE CROSTINI
12/08/2010
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Pear, Prosciutto & Blue Cheese Crostini

Source: Weight Watchers

Ingredients:
1 large firm-ripe pear, quartered, cored and cut into 16 slices
8 (1/2-inch-thick) slices whole wheat baguette, toasted (or any whole grain crusty bread)
2 thin slices prosciutto, quartered
1 ounce Stilton or other blue cheese crumbled
2 teaspoons honey

Spray large nonstick skillet with nonstick spray and set over medium heat. Add pear slices in single layer and cook until lightly browned, about 2 minutes on each side.

Place 2 pear slices on each baguette slice. Top evenly with prosciutto, sprinkle with Stilton and drizzle with honey. Serve at once.

Printable Recipe
RHUBARB WINE PUNCH- JULIE KEEHN, CAMP MCCLELLAN CELLARS
08/20/2010
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Rhubarb Wine Punch

4 cups Pineapple Juice
1 12 oz can Frozen Lemonade Concentrate
1 12 oz can Frozen Orange Juice Concentrate
1 12 oz can Frozen Lime Juice Concentrate
1/2 cup Powdered Sugar

Combine above ingredients and
add the following when ready to serve:

4 cups Ginger Ale
2 cups Sparkling Water
2 cups Rhubarb Wine


Printable Recipe
SAUSAGE STUFFED MUSHROOMS- MONIKA SUDAKOV
10/19/2010
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Sausage Stuffed Mushrooms

These sausage stuffed mushrooms are lighter than typical as they do not use any bread crumbs, which of course is ideal for a gluten free menu. They are also one of our most popular appetizers at the inn.

Yields: 12 Servings

24 Stuffer Mushrooms (Stems removed and peeled)
¼ cup dry vermouth or dry sherry
1 lb bulk sausage
1 Tbl Italian Seasoning or Herbes de Provence
1-8 oz package Philadelphia cream cheese, softened
1/2 cup grated parmesan cheese plus 2-3 tbls for sprinkling over top of mushrooms
1 tsp Lea and Perrins Worcestershire sauce
Pinch Kosher salt and freshly ground pepper
2 tsps garlic powder
Pinch freshly grated nutmeg
1 egg
2 tsps White Truffle Oil (Optional)

Begin by browning the sausage with Italian seasoning or Herbes de Provence in a medium sauté pan over medium high heat for approx. 10 minutes or until no pink remains. If the sausage is very fatty, drain before assembling. If the sausage is only a little fatty, keep the fat as it’ll keep the mushrooms moist. Cool filling completely before assembling mushrooms.

Preheat oven to 375 degrees.

Place mushroom on a baking sheet and drizzle with vermouth or sherry. Combine sausage with cream cheese, parmesan cheese, Worcestershire sauce, salt, pepper, garlic powder, nutmeg and egg. Make sure the filling is well combined. It is easiest to use your hands for this process. Fill each mushroom cap with approx. 1 Tbl filling until all the filling has been utilized. Sprinkle each cap with more grated parmesan and drizzle with truffle oil if using. Bake approx. 15 mins or until the tops begin to turn golden. Serve hot.



Printable Recipe
SPARKLING BLOOD ORANGE SPRITZER BAR - JANET MACON, DIETITIAN
12/02/2010
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Sparkling Blood Orange Spritzer Bar

Sparkling Blood Orange - Coconut Spritzer
Combine 2 parts World Classics blood orange sparkling
soda with 1 part Vita Coco coconut water.

Sparkling Blood Orange - Champagne Spritzer
Combine 2 parts World Classics blood orange sparkling
soda with 1 part Brut champagne or sparkling wine.

Sparkling Blood Orange - Raspberry Dessert Sipper
Spoon 1 to 2 tablespoons softened raspberry sorbet into
bottom of champagne flute. Slowly pour World Classics
blood orange sparkling soda into glass.


Printable Recipe
SPARKLING FRUIT TEA- VALERIE WHEATLEY, DIETITIAN
05/18/2010
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Sparkling Fruit Tea

All you need:
4 Hy-Vee tea bags
4 c. boiling water
1 tub Crystal Light [trade mark] tangerine strawberry drink mix
5 c. diet Sprite [trade mark], chilled
ice cubes

All you do:

1. Place tea bags in boiling water and steep 10 minutes. Remove and discard tea bags.
2. In a large pitcher, combine tea and drink mix. Stir well. Refrigerate until serving time.
3. Pour diet Sprite [trade mark] into tea mixture just before serving.
4. Serve in tall glasses over ice.
5. Serves 10 (8-oz) glasses.


Printable Recipe
SPICY SEAFOOD FONDUE SAUCE - VALERIE WHEATLEY, DIETITIAN
12/31/2010
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Spicy Seafood Fondue Sauce

All you need:

2 cups Hy-Vee cocktail sauce
1/3 cup Heinz Kick'rz hot and spicy ketchup
1 tbsp horseradish
½ tsp Worcestershire sauce
Tabasco sauce (to taste, if desired)
Pre-cooked shrimp and seafood

All you do:

1. Combine cocktail sauce, ketchup, horseradish and Worcestershire sauce in fondue pot and stir well.
2. Heat sauce on medium heat until very warm. Turn heat down to low to keep warm.
3. Serve with an assortment of pre-cooked seafood such as shrimp.
4. May add additional Tabasco sauce for more spice to the sauce if desired.

Serving Size: approximately ¼ cup sauce


Printable Recipe
STRAWBERRY-BANANA CHIA SMOOTHIE- CHRISSY MITZEL, DIETITIAN
02/15/2010
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Strawberry-Banana Chia Smoothie

Makes 2 (8-ounce) servings

All you need:
1 small banana
1/4 cup fresh or frozen strawberries
1 cup Minute Maid Heart-Wise orange juice
3 tbsp vanilla yogurt
1 tbsp chia seeds

All you do:
In a blender combine smoothie ingredients. Blend until smooth. To serve, pour into glasses.

Printable Recipe
TOO EASY GREEK-Y DIP - MOLLY SHATTUCK, DIETITIAN
11/18/2010
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Too Easy Greek-y Dip

All you need:
1 cup Fage 0%-fat plain Greek yogurt
1 Tbsp reduced-sodium taco seasoning

All you do:
Combine Greek yogurt and taco seasoning. Blend until completely mixed. Serve with fresh veggies and/or whole-grain crackers.

Serves: 4

BREADS

Printable Recipe
BREAD IN A BAG- DONNA BUECHLER
10/12/2010
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Bread in a Bag

2 cups all purpose flour
1 cup whole wheat flour
1 pkg. rapid rise yeast
3 tablespoons sugar
3 tablespoons nonfat dry milk
1 teaspoon salt
1 cup warm water
3 tablespoons canola oil

Mix together one cup all purpose flour, yeast, sugar, dry milk and salt in freezer bag. Seal the bag and shake to mix the ingredients together. Add warm water and oil to the dry ingredients, force out some air from bag and mix by working with fingers. Add whole wheat flour, release air, reseal and mix thoroughly. Gradually add remaining flour enough to make a stiff dough that pulls away from the bag. On a floured surface or in the freezer bag knead the dough for 2 to 4 minutes or until the dough is smooth and elastic. Cover dough or let rest in bag for 10 minutes. Shape dough into a smooth loaf and place into a greased loaf pan or into a ball and place on greased baking sheet. Cover dough with plastic wrap and towel, put in a warm place and let rise for 20 minutes or until doubled in size. Bake at 375°F for 25 minutes.



Printable Recipe
CARROT PANCAKES WITH CREAM CHEESE FROSTING- JEFF GRUNDER
02/05/2010
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7 cups flour
1 tablespoon baking powder
¾ tablespoon baking soda
1 teaspoon salt
1 ½ cups sugar
6 egg yolks (save egg whites in separate bowl)
2 cups shredded carrots
1 tablespoon cinnamon
1 tablespoon all spice

Mix all dry ingredients together. Wisk in buttermilk, cottonseed oil, carrots and yolks.

Wisk egg whites to a fluffy consistency
Fold egg whites into mixture

Sprinkle 1 cup of Walnuts

Heat griddle, spray with non-stick spray. Ladle desired amount of pancake mix and sprinkle walnuts. Co0k till bubbly on one side, flip and cook rest of the way.
Spread cream cheese frosting on pancake.

Cream Cheese Frosting

2 8oz packages of cream cheese
1Tablespoon vanilla
1 cup powder sugar
Cream all ingredients together till smooth.


Printable Recipe
CHEDDAR RANCH BISCUITS- DONNA BUECHLER
10/12/2010
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Cheddar Ranch Biscuits

Serves 9

2 cups biscuit/baking mix
2 tablespoons butter, melted
4 teaspoons dry ranch salad dressing mix
1 teaspoon dried parsley flakes
2/3 cups milk
1/8 teaspoon garlic powder
½ cup shredded cheddar cheese

In a bowl, stir the biscuit mix, salad dressing mix, cheddar cheese and milk until combined. Drop 2 inches apart onto a greased baking sheet. Bake at 425°F for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic powder; brush over biscuits.


Printable Recipe
CHOCOLATE ZUCCHINI NUT BREAD- DONNA BUECHLER
07/08/2010
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Chocolate Zucchini Nut Bread

3 eggs
2 cups flour
2 cups sugar
1 tsp. baking powder
1 cup oil
1 tsp. salt
1 teaspoon vanilla
1 tsp. cinnamon
2 cups grated zucchini
¾ cups chocolate chips
1 cup walnuts, chopped
2 ounces chocolate (unsweetened, melted)

In a large bowl, beat eggs until light, gradually add sugar, oil and vanilla. Stir in melted chocolate and zucchini. In a separate bowl, mix dry ingredients together, gradually add to the zucchini mixture. Stir in nuts and chocolate chips. Pour into 2 medium-sized, prepared loaf pans. Bake at 350°F for one hour or until toothpick inserted in the center of the loaf comes out clean.



Printable Recipe
CRANBERRY SUNFLOWER BREAD - DONNA BUECHLER
10/12/2010
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Cranberry Sunflower Bread

1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
½ cup white sugar
½ cup of dried cranberries
¼ cup of sunflower seeds (walnuts)
1 tablespoon melted butter

In a large bowl, mix together the sugar, flour, dried cranberries and sunflower seeds (or walnuts). Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5" greased loaf pan (or an 8"x8"baking dish). Bake at 350° F for 50 for 60 minutes. Brush with melted butter. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

Try any combination of flavorings: Herbs, fresh or dried, any type of nuts, any dried fruit.


Printable Recipe
PITA BREAD-STEPHANIE GODKE
10/27/2010
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Pita Bread

1 teaspoon sugar
1 1/2 cups warm water
1 teaspoon salt
3 1/2 cups bread flour, plus more for dusting
1 teaspoon olive oil

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.

Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.

Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.

Place a large pizza stone on the lower oven rack; preheat the oven (and stone) to 500 degrees F.

Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.

Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.

DESSERTS

Printable Recipe
ALMOND-PECAN DARK CHOCOLATE DIP- BETH FREEHILL, DIETITIAN
02/09/2010
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All you need:
3 strawberries
1 tablespoon dark chocolate chips
½ teaspoon chopped almonds
½ teaspoon chopped walnuts

All you do:
1. Place dark chocolate chips in microwave-safe bowl and microwave for 30 to 45 seconds.
2. Dip half of each strawberry into chocolate.
3. Place on plate lined with wax paper.
4. Sprinkle strawberries with almonds and pecans.
5. Set in fridge until chocolate hardens.
*Could substitute strawberries for bananas, graham crackers, pretzels or gingersnaps.



Printable Recipe
ANGEL FOOD CAKE WITH RASPBERRIES- BETH FREEHILL, DIETITIAN
09/01/2010
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Angel Food Cake with Raspberries

Serves 12

All you need:
12 ounces Hy-Vee light lemon yogurt
3 cups fresh raspberries
1 prepared angel food cake

All you do:
1. Slice angel food cake into 12 slices.
2. Top each slice with raspberries and yogurt.

Printable Recipe
APPLE CAKE WITH BUTTERY CARAMEL SAUCE- MARY JANE NELSON
09/15/2010
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APPLE CAKE WITH BUTTERY CARAMEL SAUCE

2 c all purpose flour
1 t baking powder
1/2 t salt
1/2 t cinnamon
1/4 t cloves
1/2 t baking soda
1/2 c softened butter
2 c sugar
2 eggs
6 c apples chopped unpeeled cooking apples
1 c chopped nuts
1 recipe Buttery Caramel Sauce

DIRECTIONS
1. Preheat oven to 350 degrees. Grease a 13x9x2 or 8 0r 9 in. sq.pan; set pan aside. In a medium bowl stir together the flour. baking powder,salt,spices,and baking soda; set aside
2.In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar 1/4 c at a time beating on medium speed until well combined. Scrapesides of bowl; beat for 2 minutes more. Add eggs one at a time beating after each addition. Add flour mixture to butter mixture, beating on low speed until combined. Fold in apples and walnuts. ( Batter is very thick but it gets better as you mix in the apples) Spread in prepared pans.
3. Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan. Serve with sauce.

BUTTERY CARAMEL SAUCE
In a small saucepan melt 1/3 c butter over medium heat. Stir in 1/3 cup granulated sugar, 1/3 c brown sugar packed, and 1/3c whipping cream. Bring to boiling, stirring constantly. Remove from heat; stir in 1/2 t vanilla. Serve warm

Printable Recipe
APPLESAUCE CAKE- MARY JANE NELSON
09/15/2010
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APPLESAUCE CAKE

4c sifted flour
2t cinnamon
1/2 t cloves ground
4 t baking soda
1/2 t nutmeg
2 T cocoa
Sift together into a large bowl and then measure the following into another bowl
1 c vegetable oil
2 c sugar
Beat together and add
3 c heated unsweetened apple sauce
Blend thoroughly and add dry ingredients and blend well. Turn batter into three well greased 9 in round or square pans. Bake at 400 degrees for 15 min and 375 for 15 more minutes. Remove to cool on wire rack and frost with Caramel Frosting

CARAMEL FROSTING

1/2 c butter
1 c dark brown sugar packed
1/4 c milk
1/4 t salt
2 c powdered sugar.
Melt buter in sauce pan Stir in brown sugar and salt. Over medium heat bring to a full rolling boil for 2 min. Remove from heat and add milk. Return to heat and bring to a full rolling boil again. Remove from heat and cool to lukewarm.Beat in the powdered sugar. The warmer it is you may need to add more sugar. If it is too thick add a little more milk

Printable Recipe
BIBLE DESSERTS-STEPHANIE GODKE
07/30/2010
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Bible Desserts

Figs
Dates
Dried berries
Great granola
Plain yogurt
Honey

Mix the honey into the yogurt until it tastes good to you. Arrange the dried fruits on a tray and top the yogurt with the granola.


Printable Recipe
BLACK BEAN BROWNIE POPS- BETH FREEHILL, DIETITIAN
06/09/2010
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Black Bean Brownie Pops (using the Wilton® brownie pops silicone mold & Wilton® brownie pop sticks)

Makes about 12 brownie pops

All you need:
1 (15.5-ounce) can Hy-Vee black beans
1 box (19.8 oz) Hy-Vee brownie mix

All you do:
1. Open can of beans and place can's contents, including liquid, in blender. Blend until smooth.
2. Mix thoroughly with brownie mix (no other ingredients needed).
3. Spray mold with non-stick cooking spray and pour batter into molds (2/3 full).
4. Bake at suggested temperature on brownie mix for 20 to 25 minutes.
5. Cool and remove brownie pops from the mold.
6. Insert brownie pop stick into each brownie.
*Decorating idea: To decorate the brownie pops, try using flavored non-fat Greek yogurt. Add the yogurt to a sandwich size bag and cut a tip in the corner of the bag to decorate the brownie pops.

Printable Recipe
CHOCOLATE CAKE WINE GLAZE- JULIE KEEHN
02/12/2010
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Chocolate Cake Wine Glaze

2 tablespoons unsalted butter at room temperature
1/2 cup red wine
1 cup powdered sugar, plus more for serving
1/2 teaspoon pure vanilla extract

Simmer until glaze thickens



Printable Recipe
CHOCOLATE CHEESE BALL - STEPHANIE GODKE
11/26/2010
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Chocolate Cheese Ball

1 8oz pkg cream cheese room temp
1 stick butter room temp
¾ cup powdered sugar
1 tsp vanilla
2 TBS cocoa
3 TBS brown sugar
1 cup mini chocolate chips

In a mixer bowl mix the butter and cream cheese. Add the powdered sugar, cocoa, vanilla, and brown sugar. Gather up the cheese and roll into a ball. I use wet hands. Refrigerate until firm and roll in mini chocolate chips or dried cranberries and chocolate chips. Serve with sugar cookies or graham crackers.


Printable Recipe
CHOCOLATE COBBLER WITH HOT CARAMEL SAUCE- STEPHANIE GODKE
10/27/2010
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Chocolate Cobbler with Hot Caramel Sauce

6 cups torn bread
6 large eggs beaten
1 quart of milk
¼ cup cocoa
1 TBS vanilla
1 cup brown sugar

Mix the eggs, milk, cocoa, sugar and vanilla. Pour this custard over the torn bread. Bake in a buttered 9 X 13 pan for 35 minutes at 350.


Printable Recipe
CHOCOLATE NO-BAKE COOKIES - STACY MITCHELL, DIETITIAN
11/24/2010
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Chocolate No-Bake Cookies

Source: Stacy Mitchell, RD, LD, Bettendorf Hy-Vee Dietitian

All you need:

¾ cups sugar
¾ cups Truvia
1/2 cup milk
3 tablespoons light butter
3 cups quick oatmeal
6 heaping T. cocoa
½ cup peanut butter
½ cup ground flaxseed
1 teaspoon vanilla
½ teaspoon salt

All you do:

Put sugar, milk and shortening in a pan and bring to a rolling boil. Remove from heat. Add remaining ingredients and mix well. Drop by spoonfuls onto greased cookie sheet. No baking required!



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CINNAMON BITES- STEPHANIE GODKE
05/07/2010
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Cinnamon Bites

1 can of refrigerated biscuits
Butter melted
Cinnamon sugar

Bake the biscuits and cool. Cut them into quarters and toss with the melted butter. Then toss them in the cinnamon sugar.

These are good to eat for a bread basket or for breakfast... but, you can make them into a special dessert by adding vanilla ice cream and warm caramel sauce.

Printable Recipe
CITRUS ZABAGLIONE-STEPHANIE GODKE
07/30/2010
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Citrus Zabaglione

3 cups mix of hulled and quartered strawberries, blueberries, raspberries, and/or blackberries
4 egg yolks
1/3 cup sugar
1/4 cup fresh grapefruit juice
Pinch kosher salt
Grated grapefruit zest

In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.

Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.

Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately


Printable Recipe
CUT COOKIE DOUGH - STEPHANIE GODKE
11/26/2010
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Cut Cookie Dough

2 cups butter
2 cups sugar
2 TBS vanilla
1 tsp salt
1 cup sour cream
8-12 cups flour

Cream the butter and sugar together. Add the sour cream and vanilla with the salt. Add the flour a cup at a time until the dough comes together and is a good rolling consistency.

At this point you can divide the dough into balls and refrigerate until needed. If you are using it after 4 days you can freeze it.

Roll out the dough and cut into cookies. Bake at 350 for 13 minutes. They should be set but not browned. Frost with Royal Icing.


Printable Recipe
DOUBLE-CHOCOLATE CUPCAKES- BETH FREEHILL, DIETITIAN
02/09/2010
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Yield: 12 servings, serving size: 1 cupcake
Source: modified from Cooking Light, DECEMBER 2007

All you need:
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
2/3 cup granulated sugar
1/4 cup Smart Balance butter blend, softened
1/2 cup egg substitute
1 teaspoon vanilla
1/2 cup 1% low-fat buttermilk
1 1/4 ounces semi-sweet baking chocolate, finely chopped
2 tablespoons powdered sugar

All you do:
1. Preheat oven to 350°.
2. Combine flour, cocoa and baking soda; stir with a whisk.
3. Beat sugar and butter with a mixer at medium speed until well combined (about 3 minutes).
4. Add egg substitute and vanilla, beating well.
5. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture.
6. Fold in chocolate.
7. Spoon batter into 12 muffin cups lined with muffin cup liners.
8. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean.
9. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

Printable Recipe
HOT CARAMEL SAUCE- STEPHANIE GODKE
10/27/2010
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Hot Caramel Sauce

1 cup brown sugar
1 cup butter
1 TBS vanilla
3 TBS cream
3 TBS light Karo Syrup

Mix the sugar and butter in a heavy sauce pan. Heat until boiling. Add the vanilla and cream and Karo syrup stir until smooth.


Printable Recipe
LADY FINGER CHOCOLATE COFFEE SANDWICHES- STEPHANIE GODKE
07/30/2010
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Lady Finger Chocolate Coffee Sandwiches

24 lady fingers
Nutella
Sliced strawberries

Slice the strawberries very thin. Slice the lady fingers the long way. Spread the Nutella on the inside of the lady fingers. Layer in the strawberries. Top with the other half of the cookies. This works with any kind of berry and it is better when drizzled with melted chocolate chips.

Printable Recipe
LIQUER DESSERT SAUCE-STEPHANIE GODKE
07/30/2010
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Liquer Dessert Sauce

2 cups cream
¼ cup liquer of choice
¼ cup sugar
3 TBS cornstarch dissolved in ¼ cold water
1 tsp vanilla

Heat the cream with the sugar and the liquer. Mix the cornstarch with the water and stir it in stir and heat until thickened then add the vanilla. Cool down and serve with a plain jane dessert.


Printable Recipe
MACHINE SHED STRAWBERRY RHUBARB PIE- JEFF GRUNDER
04/30/2010
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Machine Shed Strawberry Rhubarb Pie

Filling:

2 ½ cups chopped red rhubarb
1 ½ cups sugar
1 tablespoon all purpose flour
½ teaspoon lemon juice
1 teaspoon vanilla
2 ½ cups sliced strawberries - larger pieces
2 tablespoons Minute tapioca
½ teaspoon lemon zest
½ teaspoon ground cinnamon

Crumb topping:

½ cup brown sugar
½ cup softened butter
½ cup sliced almonds
1 cup flour
½ cup oatmeal

Combine all filling ingredients together in a large bowl. Mix well. Pour into an uncooked pie shell. Combine all ingredients together for the topping by hand. Top with the crumb topping but don't completely cover it. Bake in a 325°F oven for 45 minutes.

Printable Recipe
PECAN TARTLETS
11/17/2010
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Pecan Tartlets

Source: WeightWatchers.com
Servings: 12

Ingredients

2 spray(s) cooking spray
3 large egg(s)
1/8 tsp table salt
1 Tbsp butter, melted
1/3 cup(s) dark corn syrup
2/3 cup(s) dark brown sugar
1 tsp vanilla extract
1/3 cup(s) chopped pecans
24 half pecan halves

Instructions:

Preheat oven to 450 degrees F. Place twelve 3-ounce ramekins in a shallow baking pan or on a rimmed cookie sheet for easy handling; coat ramekins with cooking spray.

In a medium bowl, beat eggs with salt. Add melted butter, corn syrup, sugar and vanilla; beat well. Blend in chopped pecans and then spoon batter half way up ramekins; gently place 2 pecan halves on top of each ramekin.

Bake for about 17 minutes. Reduce oven temperature to 350 degrees F and bake until a knife or toothpick inserted in center of a ramekin comes out clean, about 15 to 20 minutes more. Remove from oven and allow to cool; serve in ramekins with a spoon, either warm or cold. Yields 1 per serving.

Printable Recipe
PUMPKIN CAKE- JEFF GRUNDER
11/19/2010
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Pumpkin Cake

1 can pumpkin mix
1 can carnation milk
4 eggs

Beat all above ingredients together
Spoon into 9x12 baking dish
Sprinkle 1 box of yellow cake mix over batter

Next, melt 1 1/2 sticks of butter or margarine and drizzle over mixture
Sprinkle pecans liberally over mixture
Bake at 350 degrees approximately 45-50 min. or until done

Printable Recipe
PUMPKIN PIE SQUARES WITH CINNAMON SUGAR YOGURT TOPPING - NICOLE STAHR
12/15/2010
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Pumpkin Pie Squares with Cinnamon Sugar Yogurt Topping

Source: www.dairymakessense.com
Servings: 16

Ingredients:

Crust:
1 cup graham cracker crumbs
1/2 cup old-fashioned oats
1/4 cup brown sugar
1/4 cup butter, melted
2 tablespoons lowfat milk
Cooking spray

Filling:
2 cups canned pumpkin
2 eggs
3/4 cup sugar
3/4 cup lowfat vanilla yogurt
1/2 cup lowfat milk
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/4 teaspoon salt
1/2 cup pecans, chopped

Topping:
2 tablespoons sugar
1 teaspoon cinnamon
1 cup plain nonfat yogurt


Preparation:
Preheat the oven to 350 degrees F. In a large bowl, mix together graham cracker crumbs, oats, brown sugar, butter and 2 tablespoons milk. Press into a thin layer in a 9x13-inch pan greased with cooking spray. Bake for 10 minutes.

While the crust is baking, in another bowl, beat together pumpkin through salt. Pour over crust and bake for 40 minutes or until set. Sprinkle pecans over pumpkin filling and bake another 10-15 minutes or until center is set. Cool slightly in pan.

Mix together sugar and cinnamon. Mix in yogurt. Top each square with one tablespoon of yogurt topping.


Printable Recipe
TIPSY PUDDING-STEPHANIE GODKE
10/27/2010
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Tipsy Pudding

4 cups great vanilla pudding
2 ½ dozen lady fingers
Bourbon
½ cup sweet sugar syrup [ ¼ cup Water boiled with ½ cup sugar]
2/3 cup chopped toasted pecans
2 cups whipped cream sweetened and vanilla added

In a beautiful trifle bowl layer the vanilla pudding then a layer of lady fingers that have been dipped in the bourbon and sweet syrup. Then add a layer or chopped pecans more pudding and more soaked lady fingers. Cover and refrigerate the pudding for use in the next 8 hours.


Printable Recipe
TOFFEE NUT POPCORN- STEPHANIE GODKE
10/27/2010
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Toffee Nut Popcorn

Pop one microwave popcorn

In a heavy sauce pan stir together the butter and Heath Bar chips to melt

2 tablespoons butter
1/2 cup toffee chips
1/2 cup honey roasted peanuts

Melt butter over medium heat and add toffee and peanuts. Stir until toffee melts, adding more butter, if needed. Put the popcorn on a baking sheet. Pour over popcorn. Melt chocolate in a small saucepan or in the microwave and drizzle over the top of the popcorn Then add more chocolate goodness by stirring in some peanut M & Ms.

Printable Recipe
YOGURT CAKE- VALERIE WHEATLEY, DIETITIAN
10/14/2010
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YOGURT CAKE

ALL YOU NEED:

1 Hy-Vee cake mix
1 cup non-fat Greek yogurt
1 cup water

ALL YOU DO:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine all ingredients.
3. Pour batter into a well-greased cake pan.
4. Bake for approx 20 minutes.
5. Cool and serve.


ENTREES

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30-MINUTE WHITE BEAN CHILI - BETH FREEHILL, DIETITIAN
10/21/2010
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30-Minute White Bean Chili

Source: adapted from www.kraftfoods.com
Serves 6.

All you need:
1 cup chopped onions
1 clove garlic, minced
1 Tbsp. canola oil
2 ½ cups rotisserie chicken breast, shredded
2 cups reduced-sodium chicken broth
1 can (14-1/2 oz.) no-salt-added stewed tomatoes, undrained
1/4 cup Dijon Mustard
1 Tbsp. chili powder
1 can (15 oz.) no-salt-added cannellini beans, drained
1 cup frozen whole kernel corn
1 cup Kraft shredded reduced -fat cheddar cheese, optional

All you do:
1. Cook and stir onions and garlic in hot oil in 3-quart saucepan on medium-high heat until tender.
2. Add chicken, broth, tomatoes, mustard, and chili powder; mix well. Bring to boil; reduce heat to medium-low. Simmer 10 minutes, stirring occasionally.
3. Stir in beans and corn; cook 5 minutes, stirring occasionally.
4. If desired, serve topped with the cheese.

Printable Recipe
BEANLESS CHILI- JEFF GRUNDER
10/01/2010
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Beanless Chili

1 ½ lbs of Italian Sausage
1 lbs of Diced Pork
1 ½ lbs Ground Beef
1 Medium Onion Diced
2 -16 oz Tomato Paste
2 Cups of Tomato Juice
1 T Red Pepper Flakes
1 Can of Diced Tomatoes with Green chilies
2 Tbl Fresh Basil
1 Tbl Fresh Dill
4 Tbl Ground Cumin
4 Tbl Chili Powder
½ cup Red Wine
3 Can Diced Tomatoes
Water to thickness
Black Olives- cut in half

Brown hamburger and sausage with diced onion. In a separate sauce pot with 4 cups water and 2 Tbl of Cumin and 2 Tbl of Chili powder and bring pork to a boil for 1 hr . Then add all ingredients together in a large pot. Don't add water all at once add as needed . Add the black olives at the end - last 30 minutes . Total cooking time 3 hrs. Don't discard water in diced pork.

This is great chili to top baked potatoes, burgers, Nachos, French Fries.

Printable Recipe
CHEESY EGGPLANT BURGERS- MICHAEL WOODS
07/23/2010
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Cheesy Eggplant Burgers

6 servings

1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1/2 cup chopped, seeded tomatoes
2 tablespoons olive oil
1 tablespoon snipped fresh oregano
2 teaspoons snipped fresh thyme
2 teaspoons cider vinegar
6 1/2-inch-thick slices eggplant
6 3/4-ounce slices smoked gouda cheese
6 1/2-inch-thick slices whole grain baguette-style bread, toasted

1. In a small bowl, combine garlic powder, pepper, and salt. In another small bowl, combine half of the garlic powder mixture, the tomatoes, 1 tablespoon of the oil, the oregano, thyme, and vinegar. Set aside.

2. Brush eggplant slices with the remaining 1 tablespoon oil and sprinkle with the remaining garlic powder mixture.

3. For a charcoal grill, grill eggplant slices on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until tender and golden brown, turning once halfway through grilling and topping with the cheese slices for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant slices on grill rack over heat. Cover and grill as above, topping with cheese as directed.)

4. Place eggplant slices on top of toasted bread slices. Top with tomato mixture.


Printable Recipe
CHICKEN FLORINTINE- JEFF GRUNDER
06/04/2010
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Chicken Florintine

4- 8 oz Boneless Chicken Breast
1/4 cup salad oil
2 cloves chopped garlic
1/4 T dried Thyme

Sauce

1/8 cup olive oil
5 cloves chopped garlic
2 T Fresh Thyme Leaves
4 T Fresh Basil- chopped
1 1/2 cups chopped Artichokes
1/2 cup white wine
2 cups chicken Stock
2 cup cream
4 cups fresh spinach- loosely packed
1/2 cup sun dried tomatoes- julienne
1/2 cup roux
Salt and Pepper to taste

Grill chicken Breast on the grill.

Sauce Procedure

Saute the garlic in the oil till light brown. Add thyme, basil, artichokes Deglaze with wine. Cook for 1-2 minutes till it has reduced. Add Cream and Stock and bring to a simmer. Then thicken with the roux and add wilted spinach, and sun dried tomatoes. Season with Salt and pepper to taste. Serve on top of grill chicken breast.

Printable Recipe
CHICKEN PARMESAN WITH A BASIL PARSLEY SAUCE- JEFF GRUNDER
04/01/2010
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Chicken Parmesan with a Basil Parsley Sauce

4 - 6-7 ounce chicken Breast
Salt and Pepper
1/2 cup flour

1 cup of Bread Crumbs- Seasoned - Recipe follows- Bread Crumbs Mixture
1 Teaspoon crushed Pepper Flakes
1 cup of asaigo cheese- shredded
1 teaspoon Poultry seasoning
2 Cloves Garlic
Zest of 2 lemons

2 Eggs,Beaten


Bread Crumbs
1 Qt Stale Bread Crumbs
1 TBS Garlic Salt
1 TBS Basil
1 TBS Oregano
1 TBS Asaigo Cheese
Combine all Ingredients Together run through a Food Processor

Basil Parsley Sauce

1/2 cup of Basil - Fresh
1 Cup of Fresh parsley
Juice of 1 Lemon
Salt and Pepper
1/2 Cup Olive Oil
Roma Tomatoes- Seeded

Combine all Ingredients except Olive oil in a Blender- Mix and slowly stream in oil- till a lose sauce forms

In a skillet heat oil over medium heat - Season chicken breast with salt and pepper and lightly coat with flour. Dip the chicken into beaten eggs then evenly coat with bread crumb mixture. Brown in the skillet for about 5-8 minutes till done. Serve with the Basil Parsley Sauce.


Printable Recipe
EASY SHEPHERD'S PIE RECIPE- DONNA BUECHLER
01/26/2010
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Ingredients

· 1 1/2 lbs ground round beef

· 1 onion chopped

· 1-2 cups vegetables - chopped carrots, corn, peas

· 1 1/2 - 2 lbs potatoes (3 big ones)

· 8 tablespoons butter (1 stick)

· 1/2 cup beef broth

· 1 teaspoon Worcestershire sauce

· Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Printable Recipe
GLUTEN FREE CRAB CAKES- MONIKA SUDAKOV
04/19/2010
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Gluten Free Crab Cakes

Yields: 8 Servings-2 Per Person

1 lb of canned Lump Crab Meat Drained
¼-1/2 plus ¾ to 1 Cups Almond or Pecan Meal
2 eggs
1 Tbl Dijon Mustard
1 tsp Lea & Perrin’s Worcestershire sauce
2 Tbl chopped Italian Parsley
2 Tbl chopped Cilantro
3-4 Scallions, Diced
2 Tbl Lemon Juice
1 tsp Old Bay Seasoning
½ cup Hellmans Mayonnaise
1 tsp minced Garlic
Pinch salt and pepper
¼-1/2 Cup Extra Virgin Olive Oil

For the cakes, combine crab with eggs, mustard, Worcestershire sauce, parsley, cilantro, scallions, old bay seasoning, lemon juice, mayo, garlic and enough almond or pecan meal to just hold the cakes together but not make them too doughy. Using your hands, gently work mixture until all the ingredients are combined well. Don’t over mix. Place remaining nut meal into a bowl. Form mixture into approximately 1 inch diameter cakes, coating them lightly with almond or pecan meal before placing them on a baking sheet. Once all the cakes are formed, place them into a refrigerator for at least 30 minutes before frying. Heat olive oil in a medium sauté pan over medium high heat until the oil spatters when sprinkled with water. Place cakes into hot oil and brown evenly on both sides, approximately 3 minutes per side. Transfer to a baking sheet lined with paper towels and place into an oven set on low until ready to serve. Serve hot with Remoulade sauce.

For Sauce:
1 cup Hellmans Mayonnaise
1 Tbl Chopped Dill Pickles
2 tsps Dijon mustard
2 Tbl minced parsley
2 Tbl minced cilantro
2 scallions minced
2 Tbl lemon juice
Pinch Salt and Pepper
1 Tbl chopped capers
1 tsp Harissa Paste or Pinch of Cayenne Pepper

Combine all the ingredients and whisk together. Place in a refrigerator for at least an hour to allow the flavors to marinate.



Printable Recipe
GRILLED TILAPIA - JEFF GRUNDER
03/05/2010
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Grilled Tilapia with a Salsa Fresco - Jeff Grunder

2- 6oz- 8oz Tilapia

Marinate (2 hours) in -
2 tablespoons of olive oil
2 cloves of garlic- minced or fine diced
1/4 teaspoon cumin
1 tablespoon of chopped cilantro

Grill Fish until done

Top with Salsa

2 diced Avocados
4 cups diced Plum Tomatoes
1 tablespoon diced Serrano chilli
2 Tablespoons Olive oil
4 Tablespoons lime juice
2 cups diced red onion
1 tablespoon Cumin

Served with two Flour Tortillas



Printable Recipe
GRILLED TUNA WITH A ROASTED TOMATO SPANISH SALSA- JEFF GRUNDER
03/26/2010
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Grilled Tuna with a Roasted Tomato Spanish Salsa

Need 4 - 8oz Tuna Steaks

Marinade:

3 Tablespoons Olive Oil
3 Cloves Chopped Garlic
Pinch of Salt and Pepper
1 Tablespoon Soy Sauce
1 teaspoon Cajun seasoning
2 Tablespoon orange juice

Salsa:

2 Roma Tomatoes, grilled then diced
1 Pablano pepper, grilled then diced
1 sm red onion, grilled then diced
2 slices of Pineapple, grilled then diced ( approx ½ c )
1 tablespoon chopped Cilantro
2 minced garlic cloves
1 teaspoon Cumin
Dash of Tabasco
Salt and Pepper to taste

Marinate Tuna Steaks for ½ hour , then broil to desired temperature. Can be medium rare if you like.

Top with Salsa... Enjoy


Printable Recipe
GRUNDER'S OKRA- JEFF GRUNDER
08/20/2010
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Grunder's Okra

2 lbs. okra, cut ends off, soak in salt water.
Rinse and do this three times, rinsing off excess liquid.

2 lbs. cubed beef
2 T. olive oil
4 cloves of garlic
1 small diced onion

Saute in large pot all of the ingredients.
Add 2 - 14 oz. cans of diced tomatoes
1 T. fresh thyme
Cook for 1 hour, then add okra
Cook for 1 - 1 1/2 hours

Serve on top of white rice and enjoy!

Printable Recipe
HERB CRUSTED PORK CHOPS WITH BACON CREAM SAUCE- JEFF GRUNDER
07/23/2010
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Herb Crusted Pork Chops with Bacon Cream Sauce

4 - 6 oz. chops
2 eggs - beaten
1 oz. dried Thyme
1 oz. minced dried garlic
2 oz. olive oil
3 strips of bacon - cut in 1 inch pieces
Marsala Wine
2 oz. corn oil
1/2 milk
1 oz. dried basil
10 oz. of bread crumbs
6 oz. sliced mushrooms
flour
milk or heavy cream

In a large bowl mix the herbs and bread crumbs. In another bowl mix the eggs and milk. In a large fry pan heat corn oil, then bread chops into the egg mixture then into the bread crumb mixture. Cook in the fry pan over medium heat till done. Remove. In that same pan add olive oil, add bacon and cook for 5 minutes till brown then add mushrooms and saute for 3-4 minutes, add flour to roux, deglaze with marsala wine. Then add milk or heavy cream to a thin sauce add back in chops and serve.

Printable Recipe
INDIAN BEEF PATTIES- MICHAEL WOODS
07/23/2010
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Indian Beef Patties

2 servings

1/2 cup plain low-fat yogurt
1/3 cup chopped, seeded cucumber
1/4 cup finely chopped onion
1 medium fresh jalapeno pepper, seeded and chopped, or 2 tablespoons canned diced green chili peppers
1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
1/2 teaspoon ground cumin
1/2 teaspoon bottled minced garlic or 1/8 teaspoon garlic powder
1/4 teaspoon salt
8 ounces lean ground beef, pork, or turkey

1. For sauce, stir together the yogurt and cucumber in a small bowl. Cover and refrigerate until ready to serve.
2. Combine the onion, jalapeno pepper, mint, cumin, garlic, and salt in a medium bowl. Add the ground meat; mix well. Form mixture into two 3/4-inch-thick patties.
3. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until an instant-read thermometer inserted into the center of the patty registers 160 degree F, turning once.
4. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as directed in step 3.
5. Serve the patties topped with yogurt-cucumber sauce.

Printable Recipe
ITALIAN MEATBALLS WITH A ROASTED TOMATO MARINARA-JEFF GRUNDER
05/14/2010
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Italian Meatballs with a Roasted Tomato Marinara

1 pound ground beef
1/2 cup bread crumbs
1 cup asiago cheese
1/2 cup fresh basil
1 small onion diced
1/4 cup diced red pepper
1/4 cup milk
2 eggs beaten
1/4 cup fresh thyme
salt and pepper
3 cloves roasted garlic, minced

Mix all ingredients together, make into 2 oz. meatballs. Brown in pan for 5 minutes. Finish in oven for 10 minutes with sauce on top.

Sauce:
6 roma tomatoes-roasted
2 T olive oil
3 cloves roasted garlic
1/4 minced onion-small
1 cup tomato juice (V-8)
2 T fresh basil
2 T fresh thyme

Printable Recipe
JAMBALAYA- JENNIFER STROUGHMATT
05/27/2010
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Jambalaya

12 raw, 31-40 size, peeled (tail-on is okay) shrimp, frozen is okay
1 large boneless skinless chicken breast
1 link skinless smoked sausage
2 Tbs extra virgin olive oil
1 medium orange or red bell pepper, diced to yield ½ cup
1 medium yellow sweet onion
2-3 stalks celery heart, diced to yield ½ cup
2-3 Tbs minced garlic
½ can Muir Glen Diced Fire-Roasted Tomatoes
3 bay leaves, whole
2 tsp Worcestershire sauce
¾ cup long grain white rice
3 cups chicken broth
3-4 Tbs Creole seasoning
Hot sauce to taste

Cut sausage link lengthwise and then slice each half into ½ inch thick pieces. Place these in nonstick skillet to brown, stirring occasionally. Thaw and remove tails from shrimp. Dice into inch-long pieces. Place in bowl with sprinkle of Creole seasoning, toss and set aside. Dice chicken into inch-square chunks, place into a separate bowl, sprinkle with Creole seasoning, toss and set aside. Turn off sausage once nicely browned.

In 6-quart pot over medium heat, sauté onions, bell pepper, and celery in olive oil to soften. Add tomatoes, Worcestershire, garlic, and bay. Stir. Add rice, broth and 1 tablespoon Creole seasoning. When rice is tender, check spiciness for personal preference. Add chicken (and more spice if desired.) After 10 minutes, add shrimp and sausage and cook 3 more minutes or until shrimp are firm. Add hot sauce to taste.

Printable Recipe
LAMB AND YOGURT GRILL- STEPHANIE GODKE
10/27/2010
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Lamb and Yogurt Grill

1 pound plain yogurt
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice
5 tablespoons fresh whole rosemary leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds top round lamb
1 red onion

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.

Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.

Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.



Printable Recipe
MACARONI & CHEESE CUPS-JANET MACON, DIETITIAN
03/11/2010
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Macaroni & Cheese Cups

All you need:
6 cups water
1 box (6 oz) Back-to-Nature 100% whole wheat macaroni and cheese dinner
1/2 cup World Classics panko bread crumbs
2 tsp Grand Selections light-tasting olive oil
1 tsp dried parsley
1 Hy-Vee large egg white
3 tbsp Hy-Vee low-fat milk
1 1/2 tbsp margarine
1 tbsp Gourmet Garden garlic
1/4 tsp paprika
Ground black pepper, to taste

All you do:
1. Preheat oven to 350 degrees.
2. In a medium saucepan, bring water to a boil. Add macaroni to the boiling water; set cheese sauce packet aside. Boil for 6-7 minutes.
3. In the meantime, combine bread crumbs, oil and parsley in a small bowl. Set aside.
4. Drain macaroni and rinse under cold running water. Add egg white and toss to coat macaroni. Set aside.
5. Combine cheese sauce packet, milk and margarine in saucepan. Cook over low-medium heat until margarine is melted and sauce is smooth. Stir in garlic, paprika and pepper. Add macaroni and stir well.
6. Place macaroni mixture into greased muffin pan, filling each cup 3/4 full. Top each with bread crumb mixture. Bake for 28-30 minutes.
7. Remove from oven. Allow to cool for 10 minutes. Run a knife blade around each macaroni cup to loosen from the pan. Using a fork, gently remove to serving dish. Refrigerate leftovers.

Printable Recipe
MISSISSIPPI RIVER PECAN CRUSTED CATFISH- JEFF GRUNDER
03/19/2010
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Mississippi River Pecan Crusted Catfish

2 Tbl Olive Oil
1 Cup Chopped Fine Pecans
¼ cup buttermilk
½ cup Cornmeal
½ flour
3 Tablespoons - Chopped Parsley
4- 8 oz catfish Filets
Salt and Pepper

Sauce

2 Tbl Oilve Oil
2 Garlic - Minced
1 teas cajun
2 cups - diced can tomatoes
1 Tbl Diced Green Onion
¼ Cup chopped Celery
1/8 Cup White Wine
1/8 cup Chicken Stock
1 Tbl Fresh Thyme
1 cup Corn- Frozen or Fresh
Lemons
Salt and Pepper


In a large Non Stick skillet heat olive oil over a medium Heat . In a large bowl or container combine Chopped Pecan, Cornmeal, flour, in another bowl have the buttermilk. Lay out the catfish fillets and salt and pepper them. Then dip them into the buttermilk and let them soak for 10-15 minutes. Then dredge them into the pecan, cornmeal, flour mixture. Place them into the skillet and allow to brown for 7-10 minutes till done. Remove then deglaze with wine, add chicken stock, tomatoes, celery, onion, thyme, garlic, Cajun, corn, cook for 10-15 minutes till vegetables are done. Serve the
fish on a bed on the sauce with a fresh squeeze of Lemon.

Printable Recipe
ORANGE TERIYAKI CHICKEN- DONNA BUECHLER
01/27/2010
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¼ cup soy sauce

3 Tbsp chopped onion

2 cloves garlic, minced

1 Tbsp olive or canola oil

½ tsp ground pepper

½ tsp ground ginger

½ tsp red pepper sauce

1 can (6 oz) orange juice concentrate

6 boneless, skinless chicken breasts

Combine all ingredients except chicken. Place

chicken breasts in freezer bag and pour marinade

over chicken. Freeze in gallon bag, date and label:

"Grill chicken 4-6 inches from heat source for 35-

40 minutes." Serves 6.


Printable Recipe
PAN FRIED TAIWANESE WHITE FISH WITH CHILI SAUCE- AUGUSTANA COLLEGE
01/26/2010
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Serves Four
Ingredients:
1 lb. - tilapia (cut into 4 oz. portions)
½ cup-all-purpose flour
1 lb.-fresh spinach
1 whole, chopped-red bell pepper
¼ cup-olive pomace oil
½ Tbsp.-chopped garlic
½ Tbsp.-dried red chile de arbol chiles

To make chile sauce: Mix olive oil, garlic, and chiles. Set aside.

Dredge 4 oz. portions of tilapia in flour. Flash fry in fryer until tilapia reaches a slight brown finish. Place tilapia in an oven set at 150 degrees Fahrenheit. Arrange tilapia on bed of steamed spinach and red peppers. Use chile sauce to drizzle over set tilapia and vegetables. May also drizzle with a light sherry to add more flavor.

Printable Recipe
PECAN GLAZED CEDAR PLANK SALMON- JEFF GRUNDER
02/26/2010
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Pecan Glazed Cedar Plank Salmon

1 cup of Maple Syrup
1 tablespoon of Boejes
1/2 cup BBq sauce
2 Cloves of garlic --Chopped
1 tablespoon of vanilla
2 oranges ---squeezed
1 cup Brown Sugar
1 cup toasted pecans
1 teaspoon Southern Comfort
1 tablespoon Smoker Seasoning
Combine above ingredients in a pan and cook over medium heat for 10 min.

4 Cedar Planks- soaked in water
4 8 oz Salmon portions
Sprinkle of Brown Sugar and Smoker Seasoning

Place the Cedar planks on cookie sheet and spray with non-stick cooking spray.
Place the Salmon on planks, sprinkle the Brown Sugar and Smoker seasoning on top

Bake for 12-15minutes @ 375
Ladle the sauce from above over Salmon ---enjoy!!!

Printable Recipe
PORK OSSO BUCCO - JEFF GRUNDER
12/03/2010
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Pork Osso Bucco

3 lb of Pork - Bone in or Boneless- cut in 6 oz pieces
1 cup of flour
Salt and pepper
3 t canola oil
1 cup of red wine
2 cups of beef stock or veal stock
3 carrots cut up
1 onion cut in ¼'ers
3 potatoes cut up
1/4 cup of fresh sage
8-10 cloves of garlic

In a large skillet heat canola oil meanwhile salt and pepper the pork and flour place in hot oil then brown in both sides. After browning the pork deglaze the pan with the red wine, add stock, vegtables, fresh sage, and garlic bake at 300 degrees for 3 hours.


Printable Recipe
QUICK & EASY VEGGIE PIZZA- BETH FREEHILL, DIETITIAN
03/30/2010
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Quick & Easy Veggie Pizza

Serves 8
Source: modified from www.hy-vee.com

All you need:
4 La Tortilla Factory high fiber, low carb whole wheat tortillas
2 teaspoons olive oil
1 (17 oz) Fage Total 0% plain Greek yogurt
1 pkg reduced-sodium taco seasoning
1 tomato, chopped
1 cup broccoli, chopped
1 cup shredded lettuce
1/3 cup shredded Mexican shredded cheese made with 2% milk
1/3 cup taco sauce, optional

All you do:
1. Preheat oven to 350°F degrees.
2. Place four tortillas on baking sheet. Drizzle olive oil on each tortilla. Bake for 5 to 10 minutes or until crisp.
3. Mix together yogurt and taco seasoning.
4. Spread yogurt mixture onto tortillas.
5. Top with vegetables, shredded cheese and taco sauce.


Printable Recipe
QUICK AND EASY TETRAZZINI - STEPHANIE GODKE
11/26/2010
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Quick and Easy Tetrazzini

2 cups cubed turkey
12 oz bag wide egg noodles cooked and drained
1 stick butter melted
1 small box of sliced mushrooms
1 tsp salt
¼ cup flour
¼ cup white wine
1 cup diced onions [red onions look great]
½ cup diced red peppers
3 TBS chopped chives
1/3 cup grated parmesan
1 ½ cups cream
2 cups chicken broth
1 5 oz bag of chips

Melt the butter and sauté the onions, peppers, mushrooms and salt. Remove the veggies and make sure you have about 4 TBS butter left in the pan or add more. Then stir in the flour and cook for a minute. Add the wine and stir until smooth. Add the cream and chicken broth and stir until thick and bubbling. Stir in the turkey, veggies, cheese. Turn all of this into the noodles and put into a greased casserole dish. Break up the chips in the bag and top the casserole. Add some parsley over the top after cooking until the center is nice and hot.


Printable Recipe
SEARED AHI TUNA STEAK- JOHN GROENE, HY-VEE
06/29/2010
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SEARED AHI TUNA STEAK

1" THICK TUNA STEAKS

1 TBLS. SESAME OIL

1 TBLS. SOY SAUCE

SEA SALT

CRACKED BLACK PEPPER

MIX OIL AND SAUCE IN BOWL, BRUSH LIGHTLY WITH A PASTRY BRUSH, SPRINGLE STEAKS LIGHTLY WITH SALT AND PEPPER. PLACE STEAKS ON GRILL (MAKE SURE THE GRILL IS PRE HEATED ON HIGH). SEAR STEAKS ONE AT A TIME, 2 MINUTES ON THE FIRST SIDE THEN 1 MINUTE ON THE SECOND SIDE. THIS SHOULD GIVE YOU A SEARED LAYER OF APPROXIMATELY 1/8" ON ALL SIDES. THE CENTER OF THE STEAK SHOULD BE RAW. SERVE IMMEDIATELY WITH WASABI OR SOY SAUCE.



Printable Recipe
SHRIMP SCAMPI TORTELLINI- JASON GOMEZ
02/03/2010
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Servings: 2 Each

Amount Ingredients

8 ea 8-12 ct Shrimp, peeled and deveined
2 Cups Tortellini pasta, cooked
1 T. Olive Oil
½ T. Fresh garlic, minced (more if desired)
½ Cup White wine
¾ Cup Chicken broth
1/3 Cup Fresh tomato, medium diced
½ T. Capers (more if desired)
½ Lemon Fresh squeezed
½ bunch Basil, rough chopped
1 T. Whole Butter
Salt & Pepper to taste
Parmesan Cheese as desired

Method of Preparation

1. Heat olive oil in hot sauté pan, adding shrimp and garlic, sauté quickly for 1 minute
2. Deglaze with white wine and reduce by half
3. Add tortellini pasta and chicken broth and bring to simmer
4. Add tomatoes, capers, lemon and allow to simmer until shrimp is thoroughly cooked
5. Remove pan from heat and add whole butter and fresh basil, season to taste with salt and pepper
6. Garnish with Parmesan cheese as desired

Printable Recipe
SHRIMP WITH BEANS AND ROSEMARY- JANET MACON, DIETITIAN
10/14/2010
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Shrimp with Beans and Rosemary

Source: www.hy-vee.com

Ingredients
1.5 Tbsp extra-virgin olive oil
1 clove garlic, minced
3 Tbsp chopped flat-leaf parsley
2 tsp chopped fresh rosemary or sage
1 lb shrimp, peeled and deveined
2 cups cooked cannellini beans
salt
freshly ground black pepper
1/2 cup fish broth, chicken broth or bottled clam juice, optional

Preparation
1. Heat 1 Tbsp olive oil in a large nonstick skillet. Add the garlic, 2 Tbsp parsley and rosemary or sage and cook over medium heat until fragrant but now brown, about 1 minute.
2. Stir in the shrimp, beans, salt and pepper and cook for 1 minute. Add the fish broth and simmer until the shrimp are firm, pink and cooked, about 2-3 minutes. Add salt and black pepper to taste.
3. Drizzle the remaining ½ tbsp olive oil over the shrimp and beans, sprinkle with remaining parsley. Serve immediately.

Yield: 4

Printable Recipe
SHRIMP WITH ROMESCO SAUCE- MONIKA SUDAKOV
07/22/2010
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Shrimp with Romesco Sauce

Yields: 6-8 Servings

1 lb 16-20 shrimp, peeled and deveined
1/4 cup roasted peanuts or toasted almonds
3.5 oz sun dried tomatoes
6 garlic cloves
1/2 cup extra virgin olive oil
2 tsps Harissa Paste or 1 tsp crushed red pepper flakes
4 tbl red wine vinegar
1 slice italian bread (approx. 1/2 inch thick), toasted
Kosher salt and freshly ground pepper

Saute shrimp lightly in olive oil, approx. 2-3 mins per side, until they are just cooked through. Set aside. Combine nuts, tomatoes, garlic, olive oil, harissa, red wine vinegar, bread, salt and pepper in a food processor. Puree until smooth. Adjust seasoning to taste. Serve at room temperature with sauce poured over shrimp. Sauce can be made up to 3 days in advance.

Printable Recipe
SIZZLING SIRLOIN KABOBS ON A BED OF ORZO- NANCY DEGNER
05/05/2010
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Sizzling Sirloin Kabobs on a Bed of Orzo

Total recipe time: 35 to 40 minutes
Makes 4 servings
source: beefitswhatsfordinner.com

Ingredients

1 pound boneless beef top sirloin steak, cut 1 inch thick
2 green, red and/or yellow bell peppers, cut into 1 inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 large cloves garlic, minced
Salt and pepper

Orzo:
1 cup uncooked orzo pasta, cooked according to package directions
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons shredded Parmesan cheese
2 teaspoons olive oil

Instructions

1. Soak eight 8-inch bamboo skewers in water 10 minutes.
2. Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
3. Toss Orzo ingredients in medium bowl; keep warm.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with orzo.

Printable Recipe
SMOKED SALMON BLINIS- MONIKA SUDAKOV
03/10/2010
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Smoked Salmon Blinis

1/2 Cup Unbleached Flour
1/3 Cup Buckwheat Flour
4 tsps Granulated Sugar
1 1/4 tsps Active Dry Yeast
Pinch Kosher Salt and Freshly Ground Pepper
1 Cup Whole Milk
3 Tbl Unsalted Butter, Cut Into Cubes
2 Tbl Fresh Chopped Chives
2 Eggs, Beaten
Cooking Spray
6 oz Lox or Smoked Salmon
4 Tbl Creme Fraiche
4 tsps Freshly Chopped Dill
4 tsps Capers

Whisk flour, buckwheat flour, sugar, yeast, salt and pepper in a bowl. Place milk and butter in a saucepan. Over med low heat, heat to 110 degrees, using a thermometer to test. Remove from heat and whisk butter until melted into milk. Pour into dry ingredients and whisk until smooth. Cover and let proof in a warm place for 2 hrs or until double in volume. Whisk batter to deflate and add eggs and chives. Cover and chill. Can be made one day in advance to this stage. Using a griddle that has been greased with cooking spray, pour 2 Tbl batter per blini onto griddle and cook approx. 2 mins per side or until golden brown. Can be kept warm in an oven on low for up to an hour. To assemble blinis, place 2 blinis on a small plate. Layer 1 oz lox or smoked salmon over blinis. Garnish with 1 Tbl Creme Fraiche, 1 tsp dill and 1 tsp capers. Serve immediately.


Printable Recipe
SUMMER CHICKEN PASTA WITH A CHAMPAGNE SAUCE- JEFF GRUNDER
07/16/2010
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Summer Chicken Pasta with a Champagne Sauce

2 Tbls olive oil
12-16 oz of cooked chicken, sliced thin
3 cups cooked pasta
1/2 c sliced thin zucchini
1/4 c sliced thin green pepper
1/2 c sliced thin yellow squash
1 c cherry tomatoes, cut in half
1/4 c chopped fresh basil
1/2 c dry champagne
2 tbls chopped garlic
1 c chicken stock
1 c parmesan cheese, shredded
1 tbl butter to finish

In large skillet heat oil, add: garlic, zucchini, yellow squash and green pepper
saute 2-3 min.

De-glaze with champagne and add tomatoes, chicken stock, pasta and chicken
Heat 2-3 mins
Add basil , and finish with parmesan cheese and butter
Serve with more parmesan cheese on top

Printable Recipe
THE CATTLEMANS- JEFF GRUNDER
05/28/2010
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The Cattlemans

4-8oz sirloins

Stuffing:

2 cups of Bread crumbs 2 cups of sliced mushrooms
½ cup diced onions 1 cup of shredded swiss
¼ cup chopped fresh basil ¼ fresh thyme leaves
¼ lb margarine 4 cloves chopped garlic

In a sauté pan- sauté the margarine, mushrooms, onion, basil, thyme and garlic. In a large bowl combine bread crumbs, and swiss. Then after the mushrooms have cooled down add those to the bread crumbs and swiss.

Sauce for Steak:

¼ lb margarine 3 cloves chopped garlic
¼ chopped basil ¼ thyme leaves
¼ cup flour 2 cup of heavy cream
Montreal seasoning to taste

In a small saucepan heat butter and add garlic, thyme, basil sauté for 1-2 minutes then add flour to make a roux

To put together: Grill steaks to correct doneness- cut the steak open so that we can stuff they steak with the stuffing, then top the steak with the sauce.


Printable Recipe
TILAPIA WITH PRESERVED LEMONS AND OLIVES- MONIKA SUDAKOV
04/19/2010
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Tilapia with Preserved Lemons and Olives

Yields: 2 Servings

2 Tilapia Filets
2 Tbl Extra Virgin Olive Oil
3-4 Garlic Cloves, Minced
Kosher Salt and Freshly Ground Pepper to Taste
Pinch Crushed Red Pepper Flakes or 1 tsp Harissa Paste (North African Chilli Paste)
2 tsps Ras El Hanout (Moroccan Spice Blend, available through www.zamourispices.com)
1/2 Cup Kalamata Olives or Moroccan Purple Beldi Olives (Also available through www.zamourispices.com)
1/2 Rind of Preserved Lemon, Chopped or half a lemon zested (You can preserve them yourself or you can order already preserved from www.zamourispices.com. To preserve yourself, quarter lemons keeping one end attached. Stuff full of kosher salt and place into a container that has a rubber gasket to seal airtight. Repeat until as many lemons as you can fit in container have been stuffed in. Cover with fresh lemon juice and seal container. Allow to sit for 6-8 weeks at room temperature in a cool, dry place away from sunlight before using. Will keep for up to 1 year)
1/4 Cup Lemon Juice
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped

Season tilapia filets evenly on both sides with salt, pepper and ras el hanout. Heat oil in a large skillet over medium high heat. Add garlic and harissa or crushed red pepper and saute for approx. 1 minute or until fragrant. Add tilapia and allow to cook on first side for approx. 3 mins. Flip and add preserved lemon, olives, lemon juice, parsley and cilantro. Toss gently to stir and continue cooking an additional 3 mins or until the fish is just cooked through and flaky. Serve hot with saffron rice.

Printable Recipe
TURKEY QUESADILLA - STEPHANIE GODKE
11/26/2010
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Turkey Quesadilla

Serves 6

Flour tortillas
2 cups leftover turkey shredded
1 cup fresh Pico de Gallo
1 cup shredded or crumbled Mexican cheese
1 cup southwestern style corn with black beans

Stir all the ingredients together and spoon between flour tortillas.

Set your skillet on the burner to get it nice and hot. Add the filled tortillas and put another hot skillet on top. Grill until crisp and the cheese is melted.



Printable Recipe
TUSCAN CHICKEN-STEPHANIE GODKE
10/27/2010
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Tuscan Chicken

2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
4 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth [yes, beef]

Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.

Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.

Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken.



Printable Recipe
VEGETARIAN CHILI- WEIGHT WATCHERS
09/28/2010
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Vegetarian Chili

Servings: 4

Ingredients:
1 tsp canola oil
1 medium garlic clove(s), minced
14 1/2 oz. stewed tomatoes
15 oz. canned kidney beans, rinsed and drained
15 1/4 oz. canned yellow corn, drained
15 oz. canned tomato sauce
1 Tbsp chili powder
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
1/4 cup(s) dehydrated onion flakes
1/4 tsp black pepper
4 Tbsp low-fat shredded cheddar cheese, sharp-variety

Instructions:
1) Heat oil in a large, nonstick, heavy-bottomed pot over medium heat. Add garlic; cook, stirring frequently, until aromatic, about 2 minutes. Add tomatoes, beans, corn, tomato sauce, chili powder, oregano, red pepper flakes, onion and pepper; stir well.

2) Increase heat to high and bring chili to a boil; cook, stirring frequently, until chili is thick and flavors are concentrated, about 5 minutes. Spoon into serving bowls and sprinkle with cheese. Yields about 1 1/4 cups chili and 1 tablespoon cheese per serving.

Notes:
Use a heavy pot or the chili can burn easily. If it starts to stick to the pan, reduce the heat and stir constantly.

MISCELLANEOUS

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ARTICHOKE AND ROASTED RED PEPPER YOGURT DIP- NICOLE STAHR
05/26/2010
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Artichoke and Roasted Red Pepper Yogurt Dip

Servings: 10
Prep and Cooking Time: 15 minutes

Ingredients:

1 container (16 ounces) low-fat plain yogurt
1/2 cup chopped roasted red peppers, drained
1 can (14 ounces) artichoke hearts, drained and chopped
1/8 teaspoon salt
Dash cayenne pepper
1 large clove garlic, minced
2 green onions, chopping white and green parts separately

Preparation:

Combine red peppers and artichokes. Pat dry with a paper towel. Add salt, cayenne pepper, minced garlic and chopped green onions (white part only). Mix with plain yogurt until blended. Pour into serving bowl. Sprinkle the remaining green onions over the dip. Cover and chill at least 3 hours or overnight for flavors to blend. Serve with pita crisps or corn tortilla chips.

Printable Recipe
AVOCADO WALDORF SPREAD- VALERIE WHEATLEY, DIETITIAN
09/17/2010
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Avocado Waldorf Spread

Scoop fruit from 2 Chilean Hass Avocados into zip top plastic bag.
Add 1 small crisp apple, cored and finely chopped, and ¼ cup chopped walnuts.
Mash in bag or with fork.
Serve with chicken or turkey sandwiches. Or spoon or pipe over roast chicken, turkey or pork.


Printable Recipe
BALSAMIC HONEY GLAZE- STEPHANIE GODKE
10/27/2010
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Balsamic Honey Glaze

4 cloves garlic minced
1 TBS minced rosemary
½ cup balsamic vinegar
3 TBS honey
2 TBS olive oil
1 TBS Dijon mustard
Salt and pepper to taste

Stir the ingredients all together and use to glaze pork in the last few minutes of cooking.


Printable Recipe
BED-AND-BREAKFAST PANCAKE MIX- BETH FREEHILL, DIETITIAN
12/07/2010
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Bed-and-Breakfast Pancake Mix

Source: www.hy-vee.com

All you need:
3 cups Hy-Vee flour
2 ½ cups whole wheat flour
½ cup quick-cooking Hy-Vee oatmeal
1 cup cornmeal
1 cup wheat germ
½ cup Hy-Vee dried blueberries
5 tbsp baking powder
1 tbsp salt

All you do:
Combine all ingredients. Place mixture in pint or quart jar with tight-fitting lid. Keep refrigerated until ready to use. Include the following instructions on a gift tag and attach to jar:

Bed-and-Breakfast Pancakes
Start your day with a hearty pancake rich in whole grains and fiber.
3 cups Bed-and-Breakfast Pancake Mix
2 cups Hy-Vee milk
½ cup Hy-Vee canola oil
2 eggs
Stir ingredients together until well-mixed. Bake on 400-degree griddle. Makes 12 pancakes.

Printable Recipe
CHEWY GRANOLA BARS- DONNA BUECHLER
02/10/2010
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3 cups oatmeal 2 tablespoons honey

1/2 cup packed brown sugar 1/2 cup vanilla yogurt

1 teaspoon cinnamon 1/2 cup chopped walnuts

2 eggs (beaten) 1/2 cup chocolate chips

1 teaspoon vanilla



Preheat oven to 350°. In a medium sized bowl, combine oatmeal, brown sugar and cinnamon and mix. Add eggs and vanilla and mix until every oatmeal granule is covered, add honey and yogurt and mix well. Add walnuts and chocolate chips (any nut or dried fruit may be substituted). Spray a 9"x13" baking pan and press the granola mixture into the pan, smoothing the edges. Bake for 28 minutes. Let cool, cut. Makes 24 bars.





Printable Recipe
CHOCOLATE HAY STACKS- JANET MACON, DIETITIAN
03/11/2010
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Chocolate Hay Stacks

Makes 12 servings

All you need:
6 cups Hy-Vee bite-size shredded wheat cereal
1 cup Hy-Vee semi-sweet chocolate chips
1/4 cup Promise margarine
1 tsp Hy-Vee vanilla
1 cup PB2 powdered peanut butter

All you do:
1. Place cereal in a large bowl and set aside.
2. Place chocolate chips and margarine in a microwavable dish. Microwave on HIGH for 1 minute. Stir together until smooth. Add vanilla.
3. Pour chocolate mixture over cereal and stir gently until cereal is evenly coated. Pour into a resealable food storage bag.
4. Add powdered peanut butter. Seal bag and roll to coat the cereal with peanut butter. Spread on waxed paper to cool. Store in an airtight container.



Printable Recipe
CRANBERRY ORANGE GLAZE- STEPHANIE GODKE
10/27/2010
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Cranberry Orange Glaze

2 cups whole berry cranberry sauce
1 cup orange juice
1 tsp cinnamon

Mix together these ingredients and use to glaze a pork roast or grilled ribs. Also excellent on turkey!


Printable Recipe
EDIBLE PARFAIT BOWL- BETH FREEHILL, DIETITIAN
06/09/2010
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Edible Parfait Bowl

Source: www.hy-vee.com
Serves 1

All you need:
1 small ice cream cone
½ cup cut up fresh fruit (strawberries, blueberries, kiwi, peaches or bananas)
1 dollop light yogurt (your favorite flavor)
Sprinkles

All you do:
1. In an ice cream cone, layer cut-up fruit, such as strawberries, blueberries, kiwi, peaches or banana with vanilla yogurt.
2. Top your edible bowl with a dollop of yogurt and sprinkles.
3. Eat bowl and fruit all together - no dirty dishes!

Printable Recipe
FRESH FRUIT SALSA WITH CINNAMON CHIPS-BETH FREEHILL, DIETITIAN
05/04/2010
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Fresh Fruit Salsa with Cinnamon Chips

Serves 8.
Source: modified from www.hy-vee.com

All you need:
2 kiwis, peeled and diced
1 Golden Delicious apple, peeled and diced
1 pkg (8 oz) fresh raspberries
1 pt fresh strawberries, hulled and quartered
3 tablespoons Hy-Vee strawberry preserves
8 La Tortilla Factory high-fiber, low-carb tortillas (50 calories each)
Butter cooking spray
¼ cup cinnamon sugar (1/4 cup sugar + 1 tbsp. cinnamon)

All you do:
1. In a large bowl, combine kiwi, apple, raspberries, strawberries and strawberry preserves. Cover and chill for 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with butter spray. Cut into wedges with pizza cutter or scissors and arrange in single layer on baking sheets.
4. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.
5. Bake 8 to 12 minutes until crispy. Allow to cool, 15 minutes
6. Serve with chilled fruit mixture.

Printable Recipe
FUNKY MONKEY SNACK- VALERIE WHEATLEY, DIETITIAN
04/07/2010
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Funky Monkey Snack

All you need:

Peeled banana
Fruited yogurt
¼ cup crushed cereal of choice


All you do:

1. Dip peeled banana in yogurt. Roll in crushed cereal and freeze. Enjoy!.

Printable Recipe
GLUTEN-FREE FRUITY SUNFLOWER SEED BUTTER WRAP- MOLLY SHATTUCK, DIETITIAN
08/10/2010
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Gluten-Free Fruity Sunflower Seed Butter Wrap

All you need:
1 La Tortilla Factory Gluten-Free Wrap
1 Tbsp sunflower seed butter (from "Homemade Nut/Seed Butter" recipe)
½ banana or 1 small peach, sliced
2 Tbsp raisins
Sprinkle of cinnamon

Yield: 2 wraps

All you do:
Measure sunflower seed butter into a bowl. Mash banana or peach with a fork and add to peanut butter.

Spread mixture evenly onto wrap.

Sprinkle with raisins and cinnamon. Roll up tightly, cut in half and enjoy!

Printable Recipe
GO FISH TRAIL MIX- BETH FREEHILL, DIETITIAN
06/09/2010
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Go Fish Trail Mix

Source: modified from www.hy-vee.com
Serves 16

All you need:
4 cups Quaker Toasted Oatmeal Squares cereal
1 ½ cups Hy-Vee raisins
1 cup Hy-Vee whole natural almonds
1 ½ cup Goldfish made with whole grain goldfish crackers

All you do:
1. Combine all ingredients in a large sealable plastic bag.
2. Shake gently to mix.

Printable Recipe
HOMEMADE NUT/SEED BUTTER- MOLLY SHATTUCK, DIETITIAN
08/10/2010
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Homemade Nut/Seed Butter

All you need:
1 ½ cups sunflower seeds or roasted nuts (whole or broken)
1-3 Tbsp canola oil
Salt to taste
Sugar, honey or agave nectar to taste

Yield: 1 cup

All you do:
Place nuts and/or seeds in a blender or food processor. Cover and whirl until nuts are finely ground. Add the oil (amount varies), a small amount at a time, whirling after each addition.

Add salt/sugar to taste and blend 30 seconds, or until very smooth.

Cover and store in the refrigerator for up to 2 weeks.

Printable Recipe
HOT APPLE QUINOA- VALERIE WHEATLEY, DIETITIAN
09/17/2010
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Hot Apple Quinoa

Ingredients
½ cup Bob’s Red Mill whole grain quinoa
½ cup instant brown rice
1 tsp ground cinnamon
2 cups water
2 tbsp raisins
2 tbsp dried cranberries
2 tbsp chia seeds
2 tbsp light agave nectar

Preparation
In a 4-quart microwave-safe bowl, combine quinoa, rice, apple, cinnamon and water. Microwave on HIGH power for 12 minutes. Stir in raisins, dried cranberries, chia seeds and light agave nectar.

Printable Recipe
MANGO BLACK BEAN SALSA-BETH FREEHILL, DIETITIAN
05/04/2010
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Mango Black Bean Salsa

Serves 15.
Source: modified from www.hy-vee.com

All you need:
1 can (15 oz) Hy-Vee black beans, drained and rinsed
1 can (7 oz) whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into 3/4-inch cubes
1/4 cup finely chopped onion
1/4 cup coarsely chopped fresh cilantro
2 tbsp fresh lime juice
1/2 tsp garlic powder
1/4 tsp ground cumin

All you do:
1. In a medium bowl, combine all ingredients.
2. Cover and chill.

Printable Recipe
MELON POPS- BETH FREEHILL, DIETITIAN
06/09/2010
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Melon Pops

Slice watermelon, cantaloupe and honeydew into ½- to 3/4-inch-thick slices. Cut out circle shapes with a biscuit cutter. Slide a Popsicle stick into bottom of each circle to make a lollipop.

Printable Recipe
MOLASSES MUSTARD GLAZE- STEPHANIE GODKE
07/30/2010
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Molasses Mustard Glaze

¼ cup Dijon mustard
2 TBS course grain mustard
¼ cup molasses

Heat and stir together and use on poultry or pork.

Printable Recipe
ROASTED GARLIC AND LEMON SAUCE- STEPHANIE GODKE
10/27/2010
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Roasted Garlic and Lemon Sauce

1 head of garlic roasted and sqeezed out
2/3 cup olive oil
¼ cup lemon juice
Salt and pepper to taste

Mix this all together and heat until simmering. Pour over plain chicken, pork or fish.


Printable Recipe
SOUTHERN MOTHERS CREAMED CHIPPED BEEF COCKTAIL CASSEROLE-STEPHANIE GODKE
07/30/2010
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Southern Mothers Creamed Chipped Beef Cocktail Casserole

½ cup chopped pecans
3 TBS butter
½ tsp salt
½ cup diced green and red peppers
1 small onion grated
1 jar 2.5 oz dried beef chopped fine
12 oz softened cream cheese
1 cup sour cream
Dash or two Tabasco
Milk if needed

Toast the pecans in the butter until golden. In the same pan mix the onion and green and red peppers and the chopped beef. Next stir in the cream cheese and sour cream then season with Tabasco and some salt. Thin with milk if necessary. Layer in half of the meat mixture then ½ the pecans. Top the nuts with more meat mixture and last the rest of the pecans. Bake for 30 minutes at 350. Great served with toast points.

Printable Recipe
SPINACH AND SQUASH GRATIN- JEFF GRUNDER
11/08/2010
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Spinach and Squash Gratin

2 lb of Fresh Spinach
3 T olive oil
1 cup of Chopped Zucchini
1 T Chopped Roasted Garlic
1 cup of Yellow Squash
1 cup of sliced fresh mushrooms
1 cup of cooked wild rice
1 cup of cottage cheese
3 eggs beaten
1 cup of grated parmesan cheese
1 cup of chicken stock- for sauté
2 T basil pesto
2 cups of Grated swiss

Take the spinach and wilt it down in a large skillet with olive oil and some chicken stock, remove from skillet and place it in a large bowl. Then in that same skillet sauté the zucchini, yellow squash, mushrooms, roasted garlic, cook with some chicken stock, then add it to the large bowl.

In bowl add cottage cheese, eggs, parmesan cheese, pesto. Mix tighter then add to a 9 x 13 sprayed
Baking dish- bake at 350 covered for 45 minutes the top with swiss cheese and bake for 10 minutes uncovered


Printable Recipe
SPIRALS WITH SPICY PEANUT SAUCE- VALERIE WHEATLEY, DIETITIAN
11/02/2010
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SPIRALS WITH SPICY PEANUT SAUCE

Ingredients

2 cup uncooked Hy-Vee whole wheat rotini
1 (16 ounce) package Hy-Vee frozen stir-fry vegetables
0.50 cup Hy-Vee creamy peanut butter
1 cup water
3 tablespoon reduced-sodium soy sauce
1 tablespoon packed Hy-Vee brown sugar
0.25 teaspoon ground ginger
0.25 teaspoon cayenne pepper
dash Hy-Vee garlic powder
sliced green onions, chopped fresh cilantro and chopped Hy-Vee lightly salted dry roasted peanuts, for garnish

Preparation
Prepare pasta according to package directions. Add frozen vegetables during the last 6 minutes of cooking. Drain well. Return to pot.

Meanwhile, to prepare the peanut sauce, whisk peanut butter and water together in a medium bowl. Stir in soy sauce, brown sugar, ginger, cayenne pepper and garlic powder.
Pour peanut sauce over drained pasta and vegetables. Simmer 2 minutes or until sauce is thickened. Garnish with green onions, cilantro and peanuts.

Yield
Serves 6 (1 cup each).


Printable Recipe
SUMMER FRUIT & PASTA TOSS- NICOLE STAHR, MIDWEST DAIRY
07/13/2010
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Summer Fruit & Pasta Toss

Created By: Kristine Spadgenske, Spadgenske Dairy - Menahga, MN
Servings: 4
Prep Time: 45 minutes (including chill time)
Cook Time: 15 minutes

Ingredients
8 ounces whole wheat spiral pasta, uncooked
1½ cups cubed cantaloupe (about ½ of cantaloupe)
1½ cups cubed pineapple (about ½ of pineapple)
1¼ cups strawberries, sliced
1 cup halved seedless grapes
1½ cups (12 ounces) low-fat vanilla yogurt

Preparation
Cook pasta according to package instructions, drain and cool in refrigerator for 10 minutes.

While pasta is cooking, prepare fruit and place in large serving bowl. Once pasta has cooled, add to bowl. Gently mix yogurt into pasta mixture. Chill for 30 minutes in refrigerator before serving.


Printable Recipe
TACO DIP- STACY MITCHELL, DIETITIAN
11/24/2010
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Taco Dip

Serves 12.
Source: Stacy Mitchell, RD, LD, Bettendorf Hy-Vee Dietitian

1 (8oz) container Greek yogurt
1 tbsp taco seasoning
1 can black beans, drained
1 can diced tomatoes with chilies
1 avocado
1 lime juice
½ tsp garlic powder
Lettuce, shredded
Tomatoes, diced
Taco cheese

All you do:

Mix together Greek yogurt and taco seasoning and set aside.
In a blender, combine black beans, tomatoes, avocado, lime juice and garlic powder.
In an 8-by-8-inch dish, spread a layer of the yogurt mixture.
Top it with the black bean mixture.
Top it with lettuce, tomatoes and cheese.
Refrigerate dip until ready to serve.


Printable Recipe
TERIYAKI DIJON SHRIMP DIP- JANET MACON, DIETITIAN
10/14/2010
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Teriyaki Dijon Shrimp Dip
Source: www.hy-vee.com

Ingredients
0.50 cup honey Dijon mustard
1 tablespoon Hy-Vee pineapple juice
2 teaspoon low-sodium teriyaki sauce
0.50 teaspoon cayenne pepper
1 lb fully-cooked tail-on shrimp (about 30 shrimp)

Preparation
In a small bowl, stir together honey mustard, pineapple juice, teriyaki sauce and cayenne pepper.

Serve with shrimp.

Note: for added flavor and a tender texture, marinate the shrimp in the refrigerator for one hour in the following sauce:
juice of one lime
¼ cup olive oil
2 cloves garlic, minced
1 tablespoon honey
Salt and black pepper to taste.


Printable Recipe
TOMATO SALSA -BETH FREEHILL, DIETITIAN
05/04/2010
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Tomato Salsa

Serves 4

All you need:
1 1/4 cups chopped cucumber
1 cup diced tomatoes
1/2 cup chopped red onion
1/2 cup chopped peeled avocado
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 jalapeño pepper, seeded and finely chopped
1 tablespoon minced garlic

All you do:
1. Mix all ingredients together.
2. Cover and chill.
3. Serve with baked or grilled chicken.

Printable Recipe
WILD RICE STUFFING- MOLLY SHATTUCK, DIETITIAN
11/18/2010
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Wild Rice Stuffing

All you need:
2 cups uncooked Lundberg's wild rice
1/4 cup butter, melted
1 tsp salt
1/2 tsp sage
1/2 tsp black pepper
1/2 tsp thyme
1 cup finely chopped celery
1 cup chopped mushrooms
2 tsp grated onion

All you do:
Cook rice according to package directions. Drain and fluff. Add melted butter, salt, sage, pepper, thyme, celery, mushrooms and onion. Place stuffing in microwave-safe dish and microwave on high for 5-6 minutes, or until heated through.

Serves: 8

SOUPS/SALADS

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BLACK BEAN SALAD- DONNA BUECHLER
02/10/2010
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1 cup cooked brown rice

1 cup cooked black beans

1 tomato, diced

1 cup Romaine lettuce, shredded

½ cup chopped green onions

Garlic powder to taste

Cumin to taste

Chopped cilantro

3 tablespoons Italian dressing



Place rice, black beans, tomato, lettuce and green onions in a medium mixing bowl. Add seasonings and salad dressing; mix well. Serve as a salad or as a filling for pita bread.







Printable Recipe
CARAMEL APPLE SALAD - STACY MITCHELL, DIETITIAN
11/24/2010
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Caramel Apple Salad

All you need:
7 apples, diced
1 (8 oz) can crushed pineapple
4 containers Yoplait® caramel crème parfaits
½ cup Nature’s Path® Organic pumpkin and flax granola

All you do:
1. In a small bowl, combine diced apples, pineapple and yogurt in a bowl and mix well.
2. Right before serving top mixture with granola and enjoy!

Printable Recipe
CHICKEN TORTILLA SOUP-JEFF GRUNDER
09/10/2010
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Chicken Tortilla Soup

4 cups of dry beans - in 1 gallon of water
8 pieces of chicken
1/2 gallon water
1 T chicken base
1 - 14 oz. can of diced tomatoes
2 cloves diced garlic
2 cups of celery- small diced
1 onion - small diced
1 can of diced green chilies - 6 oz.
1 T ground cumin
1 T chili powder
1 T garlic salt
1 T red pepper flakes
Salt and pepper

In the steam kettle, add beans and 2 gallons of water and boil beans for 2 hrs. Don't let them boil dry, add water as needed. Remove beans from kettle. In the same kettle place 8 pieces of chicken and 1 1/2 gallons water and base boil for 30 minutes. Pull the chicken from the bone, discard bones and add the rest of the pulled chicken - cook for 15 minutes - remove from kettle and set aside. In the kettle add back in the beans, to that add chopped garlic, diced onion, celery, cumin, garlic salt, red pepper flakes, chili powder, green chilies, cook for 20-30 minutes til the vegetables are done. Then add diced tomatoes and pulled chicken. Finish with salt and pepper to taste. Serve with crisp tortilla strips and Queso Fresco Cheese.

Printable Recipe
CHORIZO SOUP WITH A TRI COLOR PASTA- JEFF GRUNDER
09/17/2010
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Chorizo Soup with a Tri Color Pasta

1 lb of Chorizo
1/2 lb of diced smoked sausage
1 medium onion diced
2 cups of diced celery
1 T chicken base
2 cups of bloody Mary mix
1 -14oz can of diced tomatoes
1 T Mexican Oregano
2 cups of water
1 T chili powder
Tabasco To taste
Worcestershire to taste
1 T crushed red Pepper
4 cups of cooked Pasta
Scallion and Diced Peppers- fine diced for garnish and Flavor

In a medium saucepan fry the chorizo, onion, and celery till done -add the smoked sausage- cook for 5 minutes then drain the grease from that. To that pot add chicken base, water, diced tomatoes, bloody Mary mix, oregano, chili powder, red pepper, add Tabasco and worcetershire to taste cook for 30 minutes till the flavors have all came together. Then add the cooked pasta book for 10-15 minutes. Flavor with the scallions, and Mexican roaster pepper.



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COCONUT LIME SHRIMP SALAD IN A PARMESAN CHEESE BOWL -DAWN BLOCKLINGER, DIETITIAN
06/24/2010
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Coconut Lime Shrimp Salad in a Parmesan Cheese Bowl

Serves 4

1 pound large cooked shrimp
½ cup red onion chopped
½ cup red bell pepper
½ cup yellow bell pepper
1 cup Light Lime Dressing, Newman's Own

1-6 oz bag of mixed baby greens
2 Tbsp- coconut flakes

2 cups-Parmesan shredded cheese

Mix first 5 ingredients and refrigerate for 30 minutes.

Divide cheese into 4-1/2 cup portions. Line cookie sheet with parchment paper. Place ½ cup portions of cheese on paper in 4 separate portions. Form into 4 circles. Bake at 350 until light brown. Remove, pat dry, and let stand for 5-7 minutes. Place circles over small bowl to form and let stand until cool.


Toss baby greens with marinated shrimp. Put salad into 4 bowls, top with fresh lime juice and sprinkle with coconut.


Printable Recipe
CREAM OF ASPARAGUS SOUP WITH SWISS CHEESE CROUTON- JEFF GRUNDER
04/23/2010
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Cream of Asparagus Soup with Swiss Cheese Crouton

1 T olive oil
½ cup diced carrot
½ cup diced onion
½ cup diced celery
3 cups chicken stock
2 cups milk
2 sprigs fresh thyme
1 lemon - zest
½ t cumin
½ t ground coriander
1 c roux (flour/margarine)
4 c cooked asparagus
Stale French bread
½ cup olive oil
½ pound Shredded Swiss
Salt and pepper to taste

In a large stock pot sauté olive oil, carrot, onion and celery. After veggies are sautéed for 5-7 minutes, add chicken stock, milk, thyme, cumin and coriander. Bring to a boil. Thicken with roux. Add asparagus and lemon zest. Finish with gruyere croutons.


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CREAM OF ASPARAGUS SOUP WITH SWISS CHEESE CROUTON- JEFF GRUNDER
04/23/2010
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Cream of Asparagus Soup with Swiss Cheese Crouton

1 T olive oil
½ cup diced carrot
½ cup diced onion
½ cup diced celery
3 cups chicken stock
2 cups milk
2 sprigs fresh thyme
1 lemon - zest
½ t cumin
½ t ground coriander
1 c roux (flour/margarine)
4 c cooked asparagus
Stale French bread
½ cup olive oil
½ pound Shredded Swiss
Salt and pepper to taste

In a large stock pot sauté olive oil, carrot, onion and celery. After veggies are sautéed for 5-7 minutes, add chicken stock, milk, thyme, cumin and coriander. Bring to a boil. Thicken with roux. Add asparagus and lemon zest. Finish with gruyere croutons.


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CREAM OF ASPARAGUS SOUP WITH SWISS CHEESE CROUTON- JEFF GRUNDER
04/23/2010
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Cream of Asparagus Soup with Swiss Cheese Crouton

1 T olive oil
½ cup diced carrot
½ cup diced onion
½ cup diced celery
3 cups chicken stock
2 cups milk
2 sprigs fresh thyme
1 lemon - zest
½ t cumin
½ t ground coriander
1 c roux (flour/margarine)
4 c cooked asparagus
Stale French bread
½ cup olive oil
½ pound Shredded Swiss
Salt and pepper to taste

In a large stock pot sauté olive oil, carrot, onion and celery. After veggies are sautéed for 5-7 minutes, add chicken stock, milk, thyme, cumin and coriander. Bring to a boil. Thicken with roux. Add asparagus and lemon zest. Finish with gruyere croutons.

Printable Recipe
CREAM OF ASPARAGUS SOUP WITH SWISS CHEESE CROUTON-JEFF GRUNDER
04/23/2010
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Cream of Asparagus Soup with Swiss Cheese Crouton

1 T olive oil
½ cup diced carrot
½ cup diced onion
½ cup diced celery
3 cups chicken stock
2 cups milk
2 sprigs fresh thyme
1 lemon - zest
½ t cumin
½ t ground coriander
1 c roux (flour/margarine)
4 c cooked asparagus
Stale French bread
½ cup olive oil
½ pound Shredded Swiss
Salt and pepper to taste

In a large stock pot sauté olive oil, carrot, onion and celery. After veggies are sautéed for 5-7 minutes, add chicken stock, milk, thyme, cumin and coriander. Bring to a boil. Thicken with roux. Add asparagus and lemon zest. Finish with gruyere croutons.

Printable Recipe
CREAM OF MUSHROOM SOUP- JEFF GRUNDER
09/24/2010
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Cream of Mushroom Soup

2 T olive oil
2 Cups of Cremini Mushrooms
2 Cups of Oyster Mushrooms
2 Cups of Portabella Mushrooms
1 Medium Onion- fine Diced
4 cloves roasted garlic - minced
1 cup of minced carrots
1/4 cup fresh thyme
1 cup of sherry

4 cups of milk
2 cups heavy cream
1 cup water - with 3 T beef base- dissolved
1 cup Roux

Saute the mushrooms, onions, and thyme with the olive oil and garlic. Then add the minced carrots and deglaze with the sherry. Add the milk,heavy cream, beef stock - bring to a boil thicken with the roux till it coats the back of a spoon and serve.


Printable Recipe
CUCUMBER AND TOMATO PASTA SALAD- BETH FREEHILL, DIETITIAN
09/01/2010
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Cucumber and Tomato Pasta Salad

Serves 12

All you need:
1 box Hy-Vee whole wheat rotini pasta
2 medium cucumbers, cubed
2 medium tomatoes, cubed
1 can artichokes, drained
1 cup Wishbone light Country Italian dressing

All you do:
1. Cook pasta according to package directions and allow to cool.
2. Add cucumbers, tomatoes, artichokes and salad dressing to pasta.
3. Cover and refrigerate 1 to 2 hours prior to serving.

Printable Recipe
CUCUMBER LEEK SOUP- NICOLE STAHR, MIDWEST DAIRY
07/13/2010
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Cucumber Leek Soup

Source: DairyMakesSense.com

Servings: 4
Prep time: 20 minutes (plus chill time)

Ingredients:
1 tablespoon butter, unsalted
2 large leeks (about 1/2 pound), trimmed, cleaned and sliced
3 large seedless cucumbers (4 cups), peeled and coarsely chopped
1-1/2 cups low-fat milk
1 tablespoon lemon juice
1/4 cup fresh mint leaves
Black pepper
Salt
3/4 cup low-fat plain yogurt
1 tablespoon honey
1/2 cup chopped grape tomatoes
1/4 cup feta or blue cheese crumbles

Preparation:
In a large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Mix in cucumbers; sauté for 1 minute then remove from heat.

Add leeks, cucumbers, milk, lemon juice and mint to a blender or food processor; puree for 1 minute. Add pepper and salt to taste; blend together.

In a separate bowl, mix yogurt and honey together. Fold into cucumber soup. For best flavor results, chill in refrigerator for 1 hour.

When ready to serve, ladle soup into four bowls. Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in the center of each bowl.


Printable Recipe
FAST-FORWARD FAJITA SALAD- CHRISSY MITZEL, DIETITIAN
05/11/2010
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Fast-Forward Fajita Salad

All you need:

1 lb boneless, skinless chicken breasts, cut into thin strips
1 medium red pepper, seeded and thinly sliced
1 medium onion, thinly sliced
1 tbsp fajita seasoning
1 tsp Grand Selections olive oil
1 lime, quartered
1 (10 oz) bag Hy-Vee chopped romaine lettuce
Hy-Vee salsa and/or shredded cheese, optional

All you do:

1. In a medium bowl, combine chicken strips, red pepper and onion. Add fajita seasoning and mix well.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken mixture and lime sections. Cook for 5 to 7 minutes or until chicken is cooked through.
3. Serve fajita mixture over lettuce. Top with salsa and/or cheese if desired.

Nutrition Facts per serving: 130 calories, 2.5 g fat, 0 g saturated fat, 0 g trans fat, 55 mg cholesterol, 380 mg sodium, 6 g carbohydrates, 2 g fiber, 2 g sugar, 22 g protein
Daily Values: 90% vitamin A, 140% vitamin C, 4% calcium, 8% iron.

Source: Hy-Vee Test Kitchen


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FRUIT AND NUT CHICKEN SALAD IN PUFF PASTRY CRUST- STEPHANIE GODKE
05/07/2010
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Fruit and Nut Chicken Salad In Puff Pastry Crust

1 package of puff pastry
4 cups of diced chicken
¼ cup diced celery
1 diced sweet pear
1/3 cup craisins soaked in cranberry juice
¼ cup chopped pecans toasted
1 to 1 ½ cups of real mayonnaise
1 tsp poppy seeds
A little apple juice or cranberry juice to moisten if needed

Cut the puff pastry into 4 squares and bake according to package.

Boil 5 or 6 chicken breasts or a whole chicken until done and cool until you can pull off the meat and dice it.
Stir the diced chicken with the other ingredients and stuff into a baked and cooled puff pastry box.

Printable Recipe
HEARTY MUSHROOM CHILI- VALERIE WHEATLEY, DIETITIAN
02/23/2010
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Hearty Mushroom Chili

Ingredients
1 lb lean ground beef
1 medium onion, diced
1 pkg (6 oz) fresh mushrooms, halved
1 jalapeno pepper, seeded and chopped
2 cans (15 oz) Hy-Vee chili beans, undrained
2 cans (14.5 oz) Hy-Vee diced chili tomatoes, undrained
1 can (8 oz) Midwest Country Fare crushed pineapple, drained
1 envelope (1 oz) Hy-Vee chili seasoning

Preparation
In a large skillet, cook ground beef and onion until meat is no longer pink. Drain. In a Dutch oven, combine all ingredients. Simmer over medium heat 30 minutes, stirring occasionally. Serve warm.

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MEDITERRANEAN SALAD-STEPHANIE GODKE
10/27/2010
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Mediterranean Salad

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted

Vinaigrette

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend.

Printable Recipe
MINESTRONE VEGETABLE SOUP - ANTONELLA'S
01/22/2010
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Minestrone Vegetable Soup

Step 1: Soak ½ cup of split peas and ¾ cup of pinto beans overnight, drain.
Step 2: In ½ cup olive oil sauté 1 chopped onion and 1 tbsp of minced fresh garlic.

Combine steps above with ingredients below:
2 cups of peeled cut up potatoes
1 cup of zucchini cut up
1 stalk of celery chopped
1 cup of broccoli
1 cup of peas
1 cup of green beans
4 diced Roma tomatoes
¼ head of cabbage
½ head of cauliflower
The white of 1 leek cut up
1 to 2 carrots chopped
Mix well.

Step 3: Add 2 cups of pizza sauce and 1 gallon of stock (either chicken or vegetable). Add salt and pepper to taste. Let simmer over low medium heat for 2 hrs.


Printable Recipe
PEPPER JACK PASTA SALAD- VALERIE WHEATLEY, DIETITIAN
10/14/2010
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Pepper Jack Pasta Salad

Ingredients
6 cup dry Ronzoni smart taste rotini pasta
3 cups Hy-Vee medium salsa, divided
3 cups cubed Hy-Vee pepper jack cheese
6 tablespoons Hy-Vee sour cream
1-1/2 cups Hy-Vee black beans, rinsed and drained
3/4 cup diced red pepper

Preparation
Prepare pasta according to package directions. Drain. Rinse with cold water and drain well.
Stir together pasta, 1-1/2 cups salsa, cheese, sour cream, black beans and red pepper.
Cover and refrigerate 2 to 3 hours.
Stir in remaining 1-1/2 cups salsa prior to serving.

Yield
Serves 24

**Dietitian's Tip: Add cannellini beans and/or cooked chicken breast cubes for extra protein!

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PORK AND FRESH HERB SOUP- JEFF GRUNDER
10/08/2010
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Pork and Fresh Herb Soup

1 1/2 lb. cubed porkloin
2 T olive oil
1/2 cup of minced onion
6 cloves garlic minced
3 T fresh thyme leaves
1- 14 oz. can diced tomatoes
1 cup tomato juice
1 1/2 qt. chicken stock
2 cups carrots- cubed
1 cup celery - cubed
1 cup potatoes - cubed
1/2 cup fresh basil
Salt & pepper to taste

In a sauce pan heat olive oil, saute onion, diced porkloin, garlic and fresh thyme till pork is cooked. Then add diced tomatoes, juice, and chicken stock - boil pork for 45 minutes. Then add carrots, celery cook for 15 minutes. Add potatoes, cook for 15 minutes. Finish with basil and salt and pepper to taste.



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ROSEMARY CHICKEN SALAD- BETH FREEHILL, DIETITIAN
09/01/2010
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Rosemary Chicken Salad

Yield: 5 servings (1 sandwich each)
Source: adapted from Cooking Light, April 2005

All you need:
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped toasted almonds
1/4 cup plain nonfat Greek yogurt
1/4 cup Kraft reduced-fat mayonnaise with olive oil
1 tsp chopped fresh rosemary
1 tsp Dijon mustard
1/8 teaspoon freshly ground black pepper
5 Earth Grains100% multigrain thin buns (10 total slices)

All you do:
1. Combine chicken, green onions, almonds, yogurt, mayonnaise, rosemary, mustard and black pepper.
2. Spread about 2/3 cup of chicken mixture over each of 5 thin buns and top with remaining bread slices.

Printable Recipe
SOUTHWESTERN CORN TOMATO SALAD- CHEF JOE GODFROY
07/29/2010
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SouthWestern Corn Tomato Salad

Ingredients:
3 tablespoons lime juice
2 teaspoons kosher salt
freshly ground black pepper
1 teaspoon chili powder
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups tomatoes, diced
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1/4 cup fresh cilantro, chopped

Directions:
Whisk the lime juice, chili powder, salt and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, cilantro and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the cilantro over the salad and stir.

Printable Recipe
STEAK STEW - JEFF GRUNDER
01/22/2010
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Steak Stew with a Red Wine Demi Glaze in a Fresh Baked Bread Bowl
Ingredients:
3 lbs Sirloin Beef (use the ball tip sirloin)
2 lbs of potatoes - large cubed
2 lbs of carrots large biased cut
1 lb of baby Portabellas
1 lb of celery - biased cut
2 large onions - 1 inch cubes
10 cloves of roasted garlic - sliced
Medium bunch of Fresh Thyme
1 ½ cup demi - Minors - full concentrate
1 cup red wine
½ cup tomato paste
½ cup olive oil
½ gallon water - with 1 ½ tbsp beef base
Salt and Pepper

In large bowl marinade the beef cubes in olive oil, garlic, salt and pepper for 4 hours.
Charbroil the beef till medium-rare. Then place in kettle or stock pot and brown for 15 minutes with the onion.
Add red wine, demi glaze, water with beef base, tomato paste and thyme. Boil 45 minutes to 1 hour, watch water level - keep it about the same.
Add carrots and celery - cook for 10 minutes - then add potatoes and mushrooms. Cook 20 to 30 minutes, making sure the potatoes are still a little firm.
To serve, cut a large bread roll by hollowing it out. Keep the cut out or top. Pull out extra bread from the inside. Brush the cut out with butter and place Parmesan cheese on it and toast it. Keep till end.
Place bread roll in oven without top for 2 to 3 minutes. Fill bread bowl with stew and place the top back on.
3 - 6 oz ladles per portion


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STRAWBERRY ALMOND SPINACH SALAD- BETH FREEHILL, DIETITIAN
03/30/2010
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Strawberry Almond Spinach Salad

Yield: 6 servings

All you need:

5 cups fresh spinach
1 ½ cups strawberries
¼ cup chopped fresh chives
½ cup red onions wedges
6 tablespoons slivered almonds, toasted
¾ cup Kraft light raspberry vinaigrette salad dressing

All you do:

1. Combine first 4 ingredients in a large bowl.
2. Toast almonds on a baking sheet. Bake at 350°F for about 8 minutes or until lightly toasted, stirring occasionally.
3. Drizzle raspberry vinaigrette dressing over spinach mixture; toss gently to coat.



Printable Recipe
WATERMELON GORGONZOLA SALAD- DAWN BLOCKLINGER, DIETITIAN
06/24/2010
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Watermelon Gorgonzola Salad

Serves 6
5 cups cubed watermelon
1 (6-oz.) package baby lettuce
1 cup crumbled Gorgonzola cheese
¾ cup chopped pecans
¾ cup vinaigrette dressing

Combine baby lettuce and watermelon in bowl. Add vinaigrette and toss. Place on salad plate, sprinkle with pecans and cheese.

VEGETABLES

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CARROT AND PARSNIP PUREE- MONIKA SUDAKOV
10/19/2010
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Carrot and Parsnip Puree

Parsnips are one of those vegetables that most people don’t know how to use, which is a huge shame. They are not only tremendously healthy but they are a unique taste and texture that really adds depth to almost any soup or stew. Try them roasted as well. You can peel and chunk them, toss them in olive oil and season with salt and pepper. Roast until tender and golden and voila.

Yields: 4 Servings

4 Carrots, Peeled and Sliced into 1" chunks
4 Parsnips, Peeled and Sliced into 1" chunks
6-8 garlic cloves, peeled
Kosher Salt and Freshly Ground Pepper
1 stick unsalted butter
¼-1/2 cup grated parmesan cheese
¼-1/2 cup Heavy Cream

Place carrots, parsnips and garlic in a medium saucepan. Cover with cold water and season liberally with salt. Bring to a boil and cook for approx. 30 mins or until the carrots and parsnips are tender and cooked through. Drain. Place in a food processor with butter, parmesan and season with salt and pepper. Puree, adding enough cream to make the puree smooth. Adjust seasoning to taste.


Printable Recipe
EDIBLE VEGGIE BOWL- BETH FREEHILL, DIETITIAN
06/09/2010
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Edible Veggie Bowl

Source: modified from www.kidshealth.org
Serves: 1

All you need:
1 green, yellow, or red pepper, washed
1 bunch of celery, washed
1 carrot, washed and peeled
2 tbsp Hy-Vee light ranch dressing

All you do:
1. Cut the pepper in half (from side to side). Clean out the seeds and one half of the pepper will be the bowl.
2. Cut the other half of the pepper into skinny slices.
3. Cut the carrot into 4 inch sticks.
4. Cut celery into 4 inch sticks.
5. Put the light ranch dressing in the bottom of the pepper bowl.
6. Put celery sticks, carrot sticks, and pepper slices into the pepper bowl. Enjoy!


Printable Recipe
GOAT CHEESE AND TAPENADE STUFFED TOMATOES- MONIKA SUDAKOV
07/22/2010
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Goat Cheese and Tapenade Stuffed Tomatoes

Yields: Approx. 6 Servings

8 Kalamata Olives
8-12 Manzanilla Olives
1 Garlic Clove, Minced
2 Tbl Italian Parsley, Minced
6 Tbl Mayonnaise
Pinch Freshly Ground Pepper
3 oz fresh Goat Cheese
12 Campari Tomatoes or 24 Cherry Tomatoes, Ends Cut off and seeds removed

Stuff tomatoes with goat cheese and arrange neatly on serving plate. Combine olives, garlic, mayo, parsley and pepper. Top tomatoes and goat cheese. Garnish with Balsamic Reduction.

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PAN SEARED BRUSSELS SPROUTS- JEFF GRUNDER
11/19/2010
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Pan Seared Brussels Sprouts

1 ½ lbs of Blanched Brussels sprouts
8 pieces of Applewood bacon- Cut into 1 inch pieces
1 medium onion - cut in small cubes- ½ inch
6 cloves of roasted garlic
1 cup of chicken stock
½ cup bread crumbs
Juice of 2 lemons
Salt and Pepper to taste

In a large skillet brown the bacon and onion till crisp. Remove from pan add 2 tsp of the bacon drippings back into the pan and get rid of the rest of the drippings. Then add the Brussels sprouts back into the pan with the drippings over a medium high heat. After then have sauté for 5-7 minutes then add roasted garlic and deglaze with chicken stock let that cook for 2-3 minutes. Finish with lemon juice and bread crumbs and salt and pepper to taste.



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PROSCUITTO WRAPPED ASPARAGUS- STEPHANIE GODKE
05/07/2010
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Proscuitto Wrapped Asparagus

1 bunch of asparagus washed and trimmed

6 slices of proscuitto
Olive oil

Wrap the prosciutto around the asparagus and lightly oil. Roast the asparagus in the oven until the prosciutto is crisp.


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ZUCCHINI BLOSSOMS- DONNA BUECHLER
07/08/2010
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Zucchini Blossoms

The zucchini blossoms are fragile and are best cooked within two days from the time they are purchased or harvested. Look for fresh blossoms that are bright in color. They can be stored until the next day by placing them between sheets of damp paper towels and sealing them in a plastic bag. Store them in the vegetable drawer of your fridge.

The zucchini blossoms are prepared for cooking by rinsing the inside of the blossoms to remove any dirt or small insects. Pat dry with paper towels. The stems and stamens can be left intact or removed.

6 - 12 squash blossoms
¼ lb. of feta cheese, or any cheese that melts well
1 cup flour
½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon paprika
Olive oil

Wash blossoms, pat dry with paper towels. Beat eggs well and place in a shallow dish. Add spices to the flour and place in a separate shallow dish. Cut the cheese into small strips that will fit easily into the squash flower. Heat enough oil in the pan so you have about a ½" depth. Dip cheese strips into the egg mixture and place into the blossom; twist the end of the blossom to seal. Roll the stuffed blossom in egg mixture and then roll it into the flour mixture. Place flowers in the pan and fry until golden brown on all sides. Serve warm.



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