Cooking Recipes

Sausage Bean Soup Recipe

Ingredients <br>- 3/4 pound bulk Italian sausage <br>- 1/2 cup chopped onion <br>- 1 garlic clove, minced <br>- 1 (15.5 ounce) can butter beans, rinsed and drained <br>- 1 (15 ounce) can black beans, rinsed and drained <br>- 1 (14.5 ounce) can diced tomatoes, undrained <br>- 1 (14.5 ounce) can beef broth <br>- 1 tablespoon minced fresh basil <br>- 2 tablespoons shredded Parmesan cheese <br><p></p>Directions <br>step 1: In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese. <br>

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Spiced Cutouts Recipe

Ingredients <br>- 1 cup butter, softened <br>- 1 ½ cups white sugar <br>- 1 tablespoon molasses <br>- 1 egg <br>- 3 ¼ cups all-purpose flour <br>- 1 tablespoon ground cinnamon <br>- 1 tablespoon ground ginger <br>- 2 teaspoons ground cloves <br>- 2 teaspoons ground cardamom <br>- 2 teaspoons baking soda <br>- ¼ cup orange juice <br>- 1 tablespoon orange zest <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: In a large bowl, cream butter and sugar. Beat in the molasses and egg. Sift together the flour, baking soda, cinnamon, ginger, cloves, and cardamom; stir into the creamed mixture alternately with the orange juice. Then stir in the orange zest. <br>step 3: On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut out cookies with cookie cutters, and place them on an unprepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes, edges should be slightly browned. Cool cookies on wire racks. <br>

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KEEBLER® READY CRUST® Double Layer Pumpkin Pie Recipe

Ingredients <br>- 4 ounces cream cheese, softened <br>- 1 tablespoon milk or half and half <br>- 1 tablespoon sugar <br>- 1 1/2 cups frozen non-dairy whipped topping, thawed <br>- 1 (6 ounce) KEEBLER® READY CRUST® Graham Pie Crust <br>- 1 cup cold milk <br>- 2 (3.4 ounce) packages vanilla instant pudding and pie filling mix <br>- 1 (16 ounce) can pumpkin <br>- 2 teaspoons pumpkin pie spice* <br><p></p>Directions <br>step 1: Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. <br>step 2: Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. <br>step 3: Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Refrigerate leftovers. <br>

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Brunch Seafood Strata Recipe

Ingredients <br>- nonstick cooking spray <br>- 1/4 cup margarine or butter <br>- 6 leeks, sliced (white part only) <br>- 8 (8 inch) flour tortillas <br>- 8 ounces cooked, peeled and deveined shrimp <br>- 8 ounces flaked cooked crabmeat <br>- 1 1/2 cups shredded Swiss cheese <br>- 1 cup shredded mozzarella cheese <br>- 2 tablespoons chopped fresh dill <br>- 6 eggs <br>- 3 cups milk <br>- 2 tablespoons all-purpose flour <br>- 1/2 teaspoon pepper <br>- additional cooked, peeled and deveined shrimp (optional) <br>- fresh dill (optional) <br><p></p>Directions <br>step 1: Spray a 13x9x2-inch baking dish with nonstick cooking spray. In a large skillet melt margarine or butter; cook leeks for 3 minutes or until tender. Tear tortillas into bite-size pieces. <br>step 2: In the baking dish layer half of the tortilla pieces, half of the leeks, half of the shrimp and crabmeat, half of the cheese, and half of the chopped dill. Repeat layers. In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour egg mixture over strata; cover and refrigerate overnight. <br>step 3: Bake, uncovered, in a 350 degree F. oven about 50 minutes or until a knife inserted near center comes out clean and top is golden brown. Let stand 10 minutes. Cut into squares and serve. Garnish with additional shrimp and fresh dill, if desired. <br>

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Real N'awlins Muffuletta Recipe

Ingredients <br>- 1 cup pimento-stuffed green olives, crushed <br>- 1/2 cup drained kalamata olives, crushed <br>- 2 cloves garlic, minced <br>- 1/4 cup roughly chopped pickled cauliflower florets <br>- 2 tablespoons drained capers <br>- 1 tablespoon chopped celery <br>- 1 tablespoon chopped carrot <br>- 1/2 cup pepperoncini, drained <br>- 1/4 cup marinated cocktail onions <br>- 1/2 teaspoon celery seed <br>- 1 teaspoon dried oregano <br>- 1 teaspoon dried basil <br>- 3/4 teaspoon ground black pepper <br>- 1/4 cup red wine vinegar <br>- 1/2 cup olive oil <br>- 1/4 cup canola oil <br>- 2 (1 pound) loaves Italian bread <br>- 8 ounces thinly sliced Genoa salami <br>- 8 ounces thinly sliced cooked ham <br>- 8 ounces sliced mortadella <br>- 8 ounces sliced mozzarella cheese <br>- 8 ounces sliced provolone cheese <br><p></p>Directions <br>step 1: To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight. <br>step 2: To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters. <br>step 3: Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread. <br>

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