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Mr. Food: Lemon Refrigerator Bites

Sometimes you want something sweet that doesn’t weigh you down and these Lemon Refrigerator Bites are just the trick! They’re light and refreshing and perfect for the summer weather! These creamy, chilly, little bites of Heaven are exactly what everyone is gonna be craving this time a year, so go ahead and make a double batch of this lemony-cool dessert.

What You’ll Need

  • 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 cups frozen whipped topping, thawed

What to Do

  1. Coat an 8-inch square baking dish with cooking spray. In a medium bowl, combine graham cracker crumbs, sugar, and butter; mix well. Press crumb mixture firmly into prepared baking dish and refrigerate until ready to fill.
  2. In a large bowl, beat cream cheese and condensed milk until smooth. Beat in lemon juice and lemon zest. Stir in whipped topping just until mixed. Pour into graham cracker crust.
  3. Refrigerate 6 hours, or until filling is firm. Slice into 2-inch squares and serve.

Mr. Food Test Kitchen Tip!

 

  • Garnish with lemon zest and blueberries, or your favorite fresh fruit.
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Mr. Food: Broccoli and Ham Quiche

Everyone will love our easy-to-make Broccoli and Ham Quiche, whether you serve it for breakfast, lunch or dinner! With the farmer’s market in full swing, this perfect summer meal is going to be full of your favorite ingredients, and tons of flavor. A true American classic, this recipe is one you don’t want to miss!

What You’ll Need

  • 1/2 cup pancake and baking mix
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1/2 cup diced ham
  • 2 cups coarsely chopped broccoli florets, blanched (see note)
  • 1 cup half-and-half
  • 2 eggs, beaten

What to Do

  1. Preheat oven to 400 degrees F. Coat a 9-inch pie plate with cooking spray.
  2. In a large bowl, combine baking mix, onion powder, salt, and pepper; mix well. Stir in both cheeses, ham, and broccoli. Add half-and-half and eggs; mix well. Pour into prepared pie plate.
  3. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes, then cut and serve.

Check This Out!

 

  • If you’d prefer, feel free to substitute 2 cups of frozen broccoli florets.
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Mr. Food: Toasty S’mores Pies

You’ll feel like you’re gathered around a warm campfire with our Toasty S’mores Pie. The whole family will be coming back for s’more!

What You’ll Need

  • 1/4 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 1 tablespoon butter, melted
  • 2 (4-serving size) packages instant chocolate pudding mix
  • 3 cups milk
  • 1 cup frozen whipped topping, thawed
  • 1 (9-inch) graham cracker pie crust
  • 2 cups mini marshmallows

What to Do

  1. In a small bowl, combine graham cracker crumbs, sugar, and butter; set aside.
  2. In a large bowl, whisk pudding mix and milk 1 to 2 minutes, or until thickened. Fold in whipped topping to combine.
  3. Set oven to broil. Spoon pudding mixture into pie crust. Sprinkle graham cracker crumb mixture over pudding. Cover completely with marshmallows.
  4. Place pie under broiler 1 to 2 minutes, or until marshmallows are golden. (Leave the door cracked a bit to watch them; make sure they don’t burn!) Remove from oven; let cool 10 minutes before refrigerating 2 hours, or until ready to serve.

Notes

 

If you’d like to make your own pie crust, simply mix together 2 cups graham cracker crumbs, 1/4 cup sugar, and 1-1/2 sticks butter which you’ll melt first. Set aside 1/4 cup of the mixture and press remaining mixture into a 9-inch broiler-safe pie plate. Bake in a 350 degree oven 8 minutes; let cool before filling. If you do make your own pie crust, just skip over step 1 in the recipe, since this recipe will make enough for the crust and the topping.

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Mr. Food: Sizzling Home Fries

There’s just something special about the taste of potatoes slung around a sizzling hot grill and mixed with the flavors of eggs and bacon that can’t be beat. Wait until you try our Sizzling Home Fries; they’re a breakfast (or anytime) winner.

What You’ll Need

  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 red potatoes (about 2 pounds), scrubbed and cut into 1-inch chunks
  • 2 onions, chopped
  • 1/3 cup vegetable oil

What to Do

  1. In a large bowl, combine paprika, garlic powder, salt, and pepper; mix well. Add potatoes and onions; toss to coat evenly.
  2. In a large skillet over medium-high heat, heat oil. Add potato mixture to skillet; cover and cook 10 minutes.
  3. Increase heat to high, uncover, and cook 8 to 10 additional minutes, or until potatoes are tender and golden, stirring occasionally
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Mr. Food: Beefy Garlic Pizza

Why? Because we wanted to make something new with that package of ground beef in the fridge. Our Beefy Garlic Pizza is calling your name and we bet it’ll be your new favorite go-to dinner recipe, for pizza party occasions or just because. After all, who doesn’t love a hearty, cheesy, beefy slice of pizza?

What You’ll Need

  • 1 tablespoon vegetable oil
  • 6 cloves fresh garlic, chopped
  • 1 pound ground beef
  • 3 plum tomatoes, seeded and chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound store-bought pizza dough (see Tips)
  • 1 (6-ounce) package sliced provolone cheese, cut into 1/2-inch strips

What to Do

  1. Preheat oven to 400 degrees F. Coat a 12- to 14-inch pizza pan with cooking spray.
  2. In a large skillet over medium heat, heat oil until hot; saute garlic 4 to 5 minutes or until slightly golden.
  3. Add ground beef and cook 6 to 8 minutes or until completely browned, stirring frequently. Drain off excess liquid; stir in tomatoes, salt, and pepper.
  4. Place dough on a lightly floured surface. With a rolling pin, roll dough out to a 12- to 14-inch circle. Place on pizza pan. Using a fork, prick dough 15 to 20 times. Spoon beef mixture evenly over pizza dough and top with cheese.
  5. Bake 15 to 18 minutes or until crust is crisp and brown. Cut and serve immediately.
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Mr. Food: Garden Chicken ‘n’ Veggies

Unwrap a bundle of goodness with our recipe for Garden Chicken ‘n’ Veggies. Apart from being so darn tasty, this foil packet recipe also puts to rest two mealtime dilemmas: portioning and cleanup. You’ll be amazed at how easy dinner is when you’ve got a recipe like this one!

What You’ll Need

  • 1 (0.7-ounce) envelope dry Italian dressing mix, with 1 tablespoon reserved
  • 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 zucchini, cut into 1/2-inch slices
  • 1/2 onion, cut in half moon slices
  • 1 tablespoon vegetable oil
  • 1 cup (4 ounces) shredded mozzarella cheese

What to Do

  1. Preheat oven to 400 degrees F. Tear 4 pieces of aluminum foil, each about 12  x 18 inches.
  2. Sprinkle chicken evenly with dressing mix, then lay each piece of chicken on a piece of aluminum foil.
  3. In a large bowl, combine bell pepper, zucchini, onion, the reserved 1 tablespoon Italian dressing mix, and oil; toss until vegetables are completely coated. Distribute vegetable mixture evenly over chicken breasts and drizzle any remaining dressing over vegetables. Sprinkle cheese over vegetables and seal packets tightly. Place packets on a rimmed baking sheet.
  4. Bake 20 to 25 minutes, or until no pink remains in chicken and juices run clear.
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Mr. Food: Slow Cooker Baked Ziti

Slow Cooker Baked Ziti

COOK TIME
4 Hr 10 Min

This easy Slow Cooker Baked Ziti is a perfect meal for those busy weeknights during the summer. Why the summer, you ask? Well, this delicious slow cooker recipe gives you fantastic Italian flavors, without you having to turn on your oven!

With slow cooker pasta bakes like this, you get to enjoy a delicious, hearty meal with very little work. It might sound a little…cheesy…but it just doesn’t get better than that.

If you love a good slow cooker cheesy pasta bake, then our baked ziti that you can set up and leave is going to be your new go-to! Watch the video right below and then check out the written instructions and get ready for a tasty dinner!

What You’ll Need

  • 1 (16-ounce) package ziti, uncooked
  • 1 pound bulk Italian sausage
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 (15-ounce) container ricotta cheese
  • 2 eggs
  • 2 cups shredded mozzarella cheese, divided
  • 3/4 cup Parmesan cheese, divided
  • 1/2 teaspoon dried oregano
  • 2 (24-ounce) jars spaghetti sauce
  • Chopped fresh parsley for sprinkling

Slow Cooker Baked Ziti Directions:

  1. Coat a 5-quart or larger slow cooker with cooking spray. Rinse uncooked pasta, drain, and set aside.
  2. In a large skillet over medium-high heat, cook sausage, onion, and garlic 6 to 8 minutes or until browned; drain and set aside.
  3. In a medium bowl, combine ricotta cheese, eggs, 3/4 cup mozzarella cheese, 1/2 cup Parmesan cheese, and oregano; mix well.
  4. In the slow cooker, layer 2 cups sauce on the bottom, top with half the sausage mixture, 1/2 cup mozzarella cheese, half the ziti, and half the ricotta mixture. Repeat layers one more time. Top with remaining sauce and remaining 1/4 cup mozzarella cheese. Sprinkle the remaining 1/4 cup Parmesan cheese on top.
  5. Cover and cook on low 4 to 5 hours, or until pasta is tender. Sprinkle with parsley and serve.
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Mr. Food: Pan Seared Catfish & Grits

Take your taste buds on a tasty adventure with a Southern favorite. The farm-raised catfish, teamed up with creamy, cheesy grits create the perfect balance. We think that after you serve this to your family, this might become one of those dishes that everyone requests over and over again… it’s just that amazingly good!

What You’ll Need

  • 1/2 cups water
  • 1 cup white or yellow grits
  • FISH SEASONING
  • 1/2 teaspoons paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 4 fillets (about 1-1/4 pounds total) U.S. Farm-Raised Catfish, cut into 2-inch pieces
  • 3 tablespoons vegetable oil
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 cup bacon bits
  • Sliced scallions for garnish

What to Do

  1. In a large saucepan over high heat, bring water to a boil. Add grits, stir, and cover. Reduce heat to medium-low and cook 20 minutes or until grits are softened, stirring occasionally.
  2. Meanwhile, in a small bowl, combine Fish Seasoning ingredients; mix well. Sprinkle seasoning mixture evenly over both sides of catfish pieces, patting seasoning lightly onto fish.
  3. In a large skillet over medium heat, heat oil until hot. Sauté fish in batches, 3 to 4 minutes per side, or until fish is firm in center and flakes easily with a fork.
  4. Add cheese, butter, and salt to the grits; stir until cheese and butter are melted. Spoon grits into bowls, top with catfish pieces, bacon bits, and a sprinkle of scallions. Serve immediately.

Test Kitchen Tip

Try a shake or two of hot sauce on top to give this an extra blast of flavor.

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Mr. Food: Italian Tortellini Salad

This Italian Tortellini Salad is sure to blow your company away with zesty flavor. Tortellini salad is a huge favorite with foodies looking for a light Italian lunch, and that’s just what we’re doing come summer time. So grab a bowl and enjoy our bright and refreshing Italian Tortellini Salad along side friends and family! After all, Italian dining is all about the company…and the pasta!

What You’ll Need

  • 1 (19-ounce) package frozen three cheese tortellini
  • 2 (1/2-inch-thick) slices deli salami, 1/4-inch diced
  • 1/4 cup sliced pepperoni, cut in half
  • 1 (15-ounce) can quartered artichokes, drained well
  • 1/2 cups cherry tomatoes, cut in half
  • 2 (1/2-inch-thick) slices deli provolone cheese, 1/4-inch diced
  • 1 cup black olives
  • 1/4 cup diced red onion
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

What to Do

  1. Cook tortellini according to package directions; drain, rinse, and drain again.
  2. In a large bowl, combine tortellini, salami, pepperoni, artichokes, tomatoes, provolone cheese, olives, onion, and parsley.

To Make Dressing:

  1. To make the Red Wine Vinaigrette, in a small bowl, whisk together all vinaigrette ingredients. Pour over tortellini mixture and toss until evenly coated. Serve immediately or cover and refrigerate until ready to serve.