Turkey Bacon Cheese Balls

January 27, 2018 at 6:35 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Passing along another recipe for your Super Bowl Party, Turkey Bacon Cheese Balls. It’s from the Jennie – O Turkey website and uses JENNIE-O® Turkey Bacon as one of the ingredients along with Cream Cheese, Cheddar Cheese, Pecans, and more! Easy to prepare and delicious! Enjoy and Make the SWITCH IN 2018! https://www.jennieo.com/

 

Turkey Bacon Cheese Balls
This indulgent little appetizer features cream cheese, Cheddar cheese, and crowd-pleasing bacon all rolled up into one amazing bite. One of our many appetizers that’s ready in just 35 minutes.

INGREDIENTS
8 slices JENNIE-O® Turkey Bacon
12 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese
¼ cup chopped fresh chives, divided
1 teaspoon smoked paprika
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
1 cup finely chopped toasted pecans
serve with crackers, if desired

DIRECTIONS
1) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Finely chop; set aside.

2) In medium bowl, stir together cream cheese, Cheddar cheese, bacon and chives until smooth. Stir in paprika, garlic salt and pepper.

3) Shape into 1-inch balls. Refrigerate 15 minutes

4) In small bowl, combine pecans and remaining 1 tablespoon chives.

5) Roll balls in pecan mixture, pressing to coat. Refrigerate until ready to serve.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 13g
Carbohydrates 6g
Fiber 1g
Sugars 3g
Fat 17g
Cholesterol 30mg
Sodium 570mg
Saturated Fat 4.5g

https://www.jennieo.com/recipes/1113-turkey-bacon-cheese-balls

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Wild Idea Buffalo Recipe of the Week – Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie

December 6, 2017 at 6:30 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie. No Buffalo recipes this week but a couple of delicious pies! One is a recipe for Jill’s Pumpkin Pie and the other a recipe for Grandma Hittle’s Pecan Pie. You can find both these recipes at the Wild Idea Buffalo website. And while checking out all the delicious recipes you can also purchase any of the Wild Idea Buffalo Meats, Chicken, and Merchandise. So Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Jill’s Pumpkin Pie/Grandma Hittle’s Pecan Pie

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Pie Crust (makes 2 – 10” deep-dish pie crusts)

Ingredients:
3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube

Preparation:

Pre-heat oven to 450°.

In mixer using pastry blender, mix flour, salt & sugar.

In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.

Add chilled butter to flour mixture until incorporated.

Slowly drizzle in egg mixture.

Remove dough from mixer with floured hands, shape into ball and cut in half.

Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.

Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.

Chill the piecrust for 30 minutes in the refrigerator.

Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with beans, rice or pie weights.

Place in 450° pre-heated oven and bake for 25 minutes.

Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.

Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.

Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.

 

Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:

* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.

https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Butterflied Roasted Rosemary and Apple Turkey

November 20, 2017 at 6:28 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Got a great recipe for your Thanksgiving Day Bird, Butterflied Roasted Rosemary and Apple Turkey. Using a JENNIE-O® All Natural Fresh Whole Turkey, Butterflied, and seasoned with Rosemary, salt, and Pepper. And stuffed with a WILD RICE APPLE STUFFING and served with a APPLE SHERRY GRAVY, recipes included below. The recipe is from the Jennie – O Turkey website, while there check out all the Delicious and Healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Butterflied Roasted Rosemary and Apple Turkey
Looking for a holiday turkey recipe? Using this method, your turkey cooks evenly on all sides (including the inside) and makes for a gorgeous presentation. Served with homemade apple sherry gravy and wild rice stuffing.

INGREDIENTS

2 tablespoons coarsely chopped rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (10 to 16-pound) JENNIE-O® All Natural Fresh Whole Turkey
WILD RICE APPLE STUFFING
1 cup thinly sliced green onions
6 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
4 cups cooked wild rice
2 apples, diced
1 cup toasted pecan pieces
3 tablespoons apple jelly, warmed
salt and freshly ground pepper, if desired
APPLE SHERRY GRAVY
¼ cup flour
1 cup dry sherry
4 cups turkey or chicken stock
⅓ cup apple jelly
salt, if desired
½ teaspoon freshly ground pepper, if desired

DIRECTIONS

1) Heat oven to 350°F.
2) In small food processor or spice blender, process rosemary, salt and pepper until rosemary is finely chopped; set aside.
3) Place turkey on cutting board breast side down. Using sharp poultry scissors or knife, cut down either side of backbone to remove it. Reserve to make stock. Turn turkey over, push down on breast and legs to flatten turkey. Place turkey on greased wire rack in roasting pan.
4) Rub rosemary mixture over turkey. Add 2 cups water to roasting pan. Cook whole bird as specified on the package. Roast turkey at 325°F. until a meat thermometer inserted in the breast reads 170°F. and inserted in the thigh reads 180°F. Let stand tented with foil 15 minutes before carving.
5) To make stuffing, in large bowl, combine green onion, bacon, rice, apples, pecan pieces, apple jelly and salt and pepper, if desired. Spoon into greased 9 x 13-inch baking dish. Bake, covered, at 350°F. 50 minutes. Remove foil, bake 20 minutes or until top is lightly browned.
6) To make gravy, heat reserved pan juices over medium heat. Add flour and stir 1 minute. Gradually stir in sherry. Add stock, apple jelly and salt and pepper, if desired; stir to combine. Bring to simmer. Simmer 10 minutes or until thickened, stirring occasionally. Serve turkey with stuffing and gravy.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 340
Protein 36g
Carbohydrates 17g
Fiber 2g
Sugars 6g
Fat 14g
Cholesterol 95mg
Sodium 590mg
Saturated Fat 3g
https://www.jennieo.com/recipes/781-butterflied-roasted-rosemary-and-apple-turkey

It’s Nuts I tell you………CHOCOLATE SUPREME TIN

November 16, 2017 at 6:04 AM | Posted in NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) it’s the perfect Thanksgiving Gift – CHOCOLATE SUPREME TIN. Going to a relatives or friends for Thanksgiving, if so surprise the host with this delicious tin of Chocolate covered Nuts! You get a combination of almonds, pecans, cashews, and raisins, all dipped in luscious milk chocolate! It comes in a decorative and reusable tin. You can choose from three decorative tins. At the Nuts site (https://nuts.com/) you’ll find a huge selection of Delicious and Healthy items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there’s free shipping for orders over $59, see for details. Now more on the CHOCOLATE SUPREME TIN. Enjoy and Eat Healthy!

 

CHOCOLATE SUPREME TIN
The Chocolate Supreme Tin makes a sublime treat for any chocolate lover. This pretty gift tin features a mouth-watering combination of almonds, pecans, cashews, and raisins, all dipped in our luscious milk chocolate! Over 2 ½ pounds of pure joy. Available in three decorative, reusable tins.

Ingredients
Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.

https://nuts.com/gifts/gifttins/chocolate-supreme.html

 

 

Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

One of America’s Favorites – Pecan Pie

November 13, 2017 at 6:25 AM | Posted in One of America's Favorites | 4 Comments
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Pecan Pie

Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday meals and is also considered a specialty of Southern U.S. cuisine. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream, vanilla ice cream, or hard sauce.

 

Pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago. The word pecan is a derivative of an Algonquin word, pakani, referring to several nuts.

Sugar pies such as treacle tart were attested in Medieval Europe, and adapted in North America to the ingredients

A slice of pecan pie.

available, resulting in such dishes as shoofly pie, sugar pie, butter tart and chess pie. Pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard.

Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by the Native American Quinipissa and Tangipahoa tribes. Claims have also been made of pecan pie existing in the early 1800s in Alabama, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish’s origin have not found any recipes dated earlier than a pecan custard pie recipe published in Harper’s Bazaar in 1886. Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.

The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish creme, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s “discovery” of a “new use for corn syrup” by a corporate sales executive’s wife. Pecan pie was made before the invention of corn syrup and older recipes used darker sugar based syrup or molasses. The 1929 congressional club cookbook has a recipe for the pie which used only eggs, milk, sugar and pecan, no syrup. The Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s.

Variations
In his 2004 book, Ken Haedrich identified a number of popular pecan pie variants:

Chocolate pecan tarts prior to baking

Butterscotch
Characterized by the addition of butterscotch chips and brown sugar (in addition to, not in place of, corn syrup)
Whiskey chocolate chip
In this pie, chocolate chips and a few teaspoons of Jack Daniel whiskey are added.
Alice Colombo’s Race Day Chocolate Pecan Pie
This pie is named after Alice Colombo, who was a food editor for the Louisville Courier-Journal in Kentucky. This pie was made by her on the occasion of the Kentucky Derby. The special ingredients suggested in the recipe include cornstarch, to soften the top, bourbon, chocolate chips and whipped cream.

Maple
Includes maple syrup and almond extract

Chocolate brownie
This pie has nuts on the surface and it is layered with chocolate pudding and fudge. It is served at room temperature or chilled.

Sawdust Pie
Sawdust Pie is a signature recipe of Patti’s Restaurant in Paducah, Kentucky, consisting of an egg-batter filling with coconut, graham cracker crumbs and pecans, topped with whipped cream and sliced bananas.

 

Kitchen Hint of the Day!

September 11, 2017 at 5:27 AM | Posted in Kitchen Hints | Leave a comment
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Oh Nuts…….

 

Save some money – Whole nuts are often more expensive than those in smaller pieces, so if your recipe calls for chopped pecans/walnuts/peanuts, go ahead and buy them that way. If you love eating nuts as much as me, you’ll always have some on hand!

Kitchen Hint of the Day!

July 17, 2017 at 4:51 AM | Posted in Kitchen Hints | 2 Comments
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Oh nuts…….

 

When buying Nuts – Whole nuts are often more expensive than those in smaller pieces, so if your recipe calls for chopped pecans/walnuts/peanuts, go ahead and buy them that way. You’ll save money and it will be less work for you, it’s a Win Win!

“Meatless Monday” Recipe of the Week – Annie’s Vegetarian Stuffed Peppers

July 10, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Annie’s Vegetarian Stuffed Peppers. Why Annie’s you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!

Vegetarian Stuffed Peppers

Ingredients
1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend

Directions
1 – Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 – Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 – In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans, cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 – Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.

 

Diabetic Dish of the Week – Cranberry Apple Crisp

June 6, 2017 at 5:28 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a Cranberry Apple Crisp. Equal Sweetener replaces the Sugar in the dish. The recipe is off the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Ingredients

Filling:

 

3 cups peeled, cored, sliced apples
2 cups fresh or frozen thawed cranberries
1 cup Equal Spoonful*
Topping:

1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup stick butter or margarine, melted
1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener

Directions

1 – For Filling, combine apples, cranberries and 1 cup Equal in an ungreased 10-inch pie plate.
2 – For Topping, combine flour, pecans, melted butter and 1/2 cup Equal. Mix until well blended. Sprinkle flour mixture over apples and cranberries in pie plate.
3 – Bake in preheated 350F oven 55 to 60 minutes or until fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 145
Protein: 1g
Sodium: 67 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 18g
http://diabeticgourmet.com/recipes/html/876.shtml

Turkey and Brie Baguette

May 28, 2017 at 5:29 AM | Posted in Jennie-O Turkey Products | Leave a comment
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From the Jennie – O website its a Turkey and Brie Baguette. Made with JENNIE-O® sliced All Natural Oven Browned Turkey Breast along with Arugula, thinly sliced Green Apples, and Crunchy Pecans. Topped with Brie and a Cranberry Chutney then served on a Baguette. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Turkey and Brie Baguette
This sandwich recipe has it all — fresh arugula, thinly sliced green apples, crunchy pecans, lean turkey breast, Brie cheese and a savory cranberry chutney. Sandwich nirvana, ready in under 30 minutes!

INGREDIENTS

CRANBERRY CHUTNEY
2 teaspoons finely grated ginger
3 cloves garlic, minced
1 teaspoon ground cinnamon
2½ cups cranberries, fresh or frozen
½ cup sugar
⅔ cup orange juice
2 tablespoons cider vinegar
BAGUETTE
4 baguettes, split
4 ounces Brie, sliced
2 apples, sliced
8 ounces JENNIE-O® sliced All Natural Oven Browned Turkey Breast, from the service deli
1 cup arugula
½ cup pecan pieces, toasted
DIRECTIONS

1) For cranberry chutney, in medium saucepan, combine ginger, garlic, cinnamon, cranberries, sugar, orange juice and vinegar. Bring to boil. Reduce heat to medium. Simmer, uncovered, 10 minutes or until thickened, stirring occasionally; cool.
2) To assemble baguette, spread half of chutney in baguettes. In baguette layer Brie, apples, turkey and arugula. Top with remaining chutney and sprinkle with pecans. Cut in half to serve.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories490
Protein25g
Carbohydrates57g
Fiber9g
Sugars29g
Fat20g
Cholesterol55mg
Sodium820mg
Saturated Fat6g
https://www.jennieo.com/products/10-all-natural-oven-browned-turkey-breast

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