Texas Cowboy-Style Ribs

Beef short ribs are rubbed with a slightly sweet rub, baked and then smoked with mesquite wood chucks to create these Texas-style ribs.

Ingredients:

• 4   pounds beef chuck short ribs
• 1   tablespoon chili powder
• 1   tablespoon packed brown sugar
• 1   teaspoon salt
• 1   teaspoon garlic powder
• 1   teaspoon onion powder
• 1   teaspoon ground cumin
• 1   teaspoon ground black pepper
• 1/4  teaspoon cayenne pepper
• 2   cups mesquite chips
• 1   medium onion, finely chopped
• 2   cloves garlic, minced
• 1   tablespoon cooking oil
• 1 1/2  cups ketchup
• 1/4  cup Worcestershire sauce
• 1/4  cup hot strong coffee
• 1/4  cup red wine vinegar
• 2   tablespoons packed brown sugar
• 1   canned chipotle pepper in adobo sauce, chopped
• 2   teaspoons dry mustard
• 1/2  teaspoon salt

Directions:

1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.

2. Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.

3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.

4. In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes or until desired consistency, stirring occasionally.

5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.

Source: recipe.com

Slow And Low Memphis Pit BBQ Ribs

Use Grill Mates® Slow & Low BBQ Rub, a Memphis pit inspired blend of brown sugar, onion and spices, for slow and low barbecuing at home.

Prep Time: 10 minites

Cook Time: 3 hours

Ingredients:

1 package McCormick® Grill Mates® Slow & Low Memphis Pit BBQ Rub

2 racks pork baby back ribs (about 4 pounds)

Directions:

1. Rub Seasoning evenly over ribs. Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
2. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side.
3. Place unwrapped ribs on unlit side of grill. Close grill.
4. Grill 2 to 3 hours or until ribs are tender.

Cooking Tips:

To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate. Try also on other cuts of pork or chicken.

Source:  recipe.com

Roasted Carrot Hummus With Hand-cut Pita Chips

Ingredients:

3-4	Carrots, roughly chopped
3 cloves	Garlic, halved
1	Shallot, sliced
1	Jalapeño, halved (and seeded, if desired
2 Tbsp	Olive Oil, divided
	Kosher Salt & Freshly Ground Black Peppercorns, as desired
4	(8") Pita Bread Rounds
¾ cup	Canned Chickpeas, garbanzo beans), drained, reserving liquid
¼ cup	Tahini Paste
¼ cup	Orange Juice
1 tsp	Orange Zest
1 tsp	Ground Cumin
½ cup	Cilantro Leaves

Directions:

1. Heat oven to 400 degrees F. Toss the carrots, garlic, shallots, and jalapeño with 1 tablespoon of the olive oil, salt, and pepper. Roast for 20 minutes or until lightly browned and tender.
2. Reduce oven temperature to 350 degrees F. Separate each pita bread round to yield 2 thin rounds from each. Stack the rounds, cut in half, and cut each half into fourths to form triangular wedges. Place the wedges, smooth side down, on a large baking sheet and brush with remaining 1 tablespoon olive oil. Bake 8-10 minutes or until golden brown. Flip the chips so the smooth side is up and bake 5 minutes longer or until brown and crispy.
3. In the bowl of a food processor fitted with a metal blade, add 1 cup of the roasted mixture of carrots, garlic, shallot, and jalapeño. Add the chickpeas and ¼ cup of the reserved liquid, tahini paste, orange juice and zest, cumin, and cilantro. Process until smooth or desired consistency. Add additional liquid (orange juice or reserved chickpea liquid), if needed, to attain desired consistency. Serve with warm pita chips.

Helpful Tips:

If you like thicker pita chips, don’t separate the pita rounds.

Source: betterrecipes.com

Peach Chutney

Ingredients:

• 1   cup packed brown sugar
• 1   cup cider vinegar
• 1/4  cup chopped crystallized ginger
• 1/4  cup chopped onion
• 1 1/2  teaspoons mustard seeds
• 1 1/2  teaspoons chili powder
• 1/4  teaspoon salt
• 1   clove garlic, minced
• 1 1/2  pounds peaches, peeled, pitted and chopped (about 4 cups)
• 1/2  cup raisins or dried cherries

Directions:

1. In a large saucepan, combine brown sugar, vinegar, ginger, onion, mustard seeds, chili powder, salt and garlic. Stir in the peaches and raisins. Bring to boiling over medium heat, stirring occasionally. Reduce heat; boil gently, uncovered, about 2 hours or until deep golden brown and thick, stirring more frequently at the end to prevent sticking. There will be some liquid remaining but the mixture will thicken further as it cools.

2. Transfer mixture to a medium bowl. Loosely cover and chill for several hours or until completely cool. Cover and store in the refrigerator for up to 2 weeks. Makes about 2-1/4 cups (36, 1-tablespoon servings).

Source:  recipe.com

Watermelon Salad With Feta And Mint

Ingredients:

• 1/3  cup extra-virgin olive oil
• 3   tablespoons fresh lemon juice
• 2   teaspoons kosher salt
• 1   teaspoon Tabasco
• 1/2  teaspoon freshly ground pepper
• 1  8  pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks, chilled(10cups)
• 1/2  pound feta cheese (2 cups), crumbled
• 1 1/4  cups pitted kalamata olives, coarsely chopped (optional)
• 1   small sweet onion, cut into 1/2-inch dice
• 1   cup coarsely chopped mint leaves

Directions:

1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives, and onion and toss gently. Garnish with the mint and serve.

Source:  recipe.com

Crunchy Chicken Fingers

Coated in sour cream and herb-ed stuffing mix, these crunchy chicken bites have lots of flavor and are easy to eat.

Ingredients:

• 8   medium skinless, boneless chicken breast halves
• 1  8  ounce carton dairy sour cream
• 2   tablespoons lemon juice
• 1   tablespoon Worcestershire sauce
• 1   teaspoon paprika
• 1/4  teaspoon celery salt
• 1/4  teaspoon black pepper
• 1  8  ounce package (4 cups) herb-seasoned stuffing mix, coarsely crushed
• 1/4  cup butter or margarine, melted

Directions:

1. Cut chicken into 3/4-inch wide strips; set aside. In a shallow bowl combine sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, and pepper.

2. Dip chicken strips into sour cream mixture; coat with crushed stuffing mix. Arrange chicken strips in two large shallow baking pans (pieces shouldnt touch). Drizzle melted butter over chicken.

3. Bake, uncovered, in a 375 degree F oven about 25 minutes or until chicken is no longer pink, rotating pans after 15 minutes. Makes 10 to 12 servings.

 

Tip:

• To Tote: Cover tightly. Transport in an insulated carrier.
  

VariationFor 6 Servings: 

 Prepared using method above, except arrange chicken strips in one large shallow baking pan.

Source: recipe.com

Fiesta Citrus Salmon

Ingredients:

1/4 cup orange juice

2 tablespoons olive oil

2 tablespoons McCormick® Perfect Pinch® Salt Free Fiesta Citrus Seasoning

2 tablespoons packed brown sugar, divided

1 pound salmon fillets

Directions:

1. Mix juice, oil and 1 tablespoon each Seasoning and sugar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
2. Mix remaining 1 tablespoon each Seasoning and sugar in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.
3. Grill salmon over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork. (Or bake in preheated 400°F oven 10 to 15 minutes or until fish flakes easily with a fork.).

Cooking Tips:

Try also with McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning.

Source:  mccormick.com

Summertime Slaw

Ingredients:

Serves: Makes 8 (1/2-cup) servings.

1 cup mayonnaise

2 tablespoons sugar

2 tablespoons vinegar

1 teaspoon McCormick® Celery Seed

1 teaspoon McCormick® Mustard, Ground

1 teaspoon Lawry's® Seasoned Salt

1 package (14 ounces) shredded coleslaw mix

Directions:

1. Mix mayonnaise, sugar, vinegar, celery seed, ground mustard and seasoned salt in large bowl. Add coleslaw mix; toss to coat well. Cover.
2. Refrigerate 2 hours or until ready to serve. Stir before serving.

Cooking Tips:

Vanilla Slaw:

Prepare as directed. Omit celery seed and ground mustard. Stir 1/2 teaspoon McCormick® Pure Vanilla Extract into mayonnaise mixture.

Source: mccormick.com

Easy Caramel Apple Bars

Ingredients:

1/2 cup cold butter

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1 egg

1 cup finely chopped peeled apple

3/4 cup caramel topping

1/4 cup Gold Medal® all-purpose flour

Directions:

1. Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
2. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
3. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
4. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.

Source: bestyummyrecipes.com

Peanut Butter Cornflake Clusters

Ingredients:

1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth (I used creamy)
6 cups corn flakes
3 oz good quality chocolate of your choice

Directions:

1. In a saucepan, combine the sugar and corn syrup over medium-high heat until it comes to a full boil. Remove from heat and add the peanut butter, stirring until smooth and incorporated.
2. In a large bowl, mix the corn flakes and the peanut butter mixture together, gently stirring very well until all of the cereal is coated.
3. Drop spoonfuls of the cornflake mixture onto wax paper.
4. Heat the chocolate in the microwave, stirring every 30 seconds, until melted and smooth. Drizzle over cornflake clusters and let cool. Serve when they have cooled.

Source: jamhands.net

Creamy Chicken And Broccoli Casserole

This chicken broccoli casserole will definitely satisfy a craving for comfort food.  It’s easy to make, and the cream cheese and sour cream make it so rich and creamy.  It’s also super easy to modify – you can add any other vegetables you want.

Ingredients:

• broccoli florets - about 3 cups
• olive oil - 1 tbsp
• butter - 1 tbsp
• chicken breast - 1 pound (500 g), sliced and cubed
• salt and pepper - generous amount
• garlic powder - generous amount
• onion - 1 medium white or red, diced
• garlic - 3 cloves, minced
• crimini mushrooms - about 2 cups, quartered
• dry white wine - 1/2 cup
• chicken stock - 1 cup
• sour cream - 1 cup
• flour - 1 tbsp
• cream cheese - 1 8 oz (200 g) package
• croutons - about a cup, crushed

Directions:

• Pre heat oven to 375 F (190 C).

• Steam the broccoli florets until just under tender and place them in the bottom of a greased casserole dish.

• Heat  the olive oil and butter  in a heavy bottomed skillet over medium high heat,  then add the chicken, sprinkle generously with salt, pepper and garlic powder, then cook until done - stir frequently and scrape up any brown bits from the bottom of the skillet.

• Using a strainer, remove the cooked chicken from the pan and arrange it in the dish with the broccoli.

• Leave the liquid in the pan and lower the heat a little, add the diced onion, sprinkle it  with salt and pepper, and cook for about 3 minutes, or until beginning to brown.

• Add the garlic and continue cooking for about 2 more minutes.

• Increase the heat to medium high, add the mushrooms and cook until they have released most of their liquid, about 5 - 6 minutes.

• Increase heat to high, then pour in the wine, and boil until the liquid reduces by about half, about 3 minutes.

• Using a fork, whisk the flour, cream cheese, sour cream and stock together until blended, then stir into the sauce and simmer until it begins to thicken, about 3 - 5 minutes.

• Pour the sauce over the chicken and broccoli, and bake in the oven about 25 - 30 minutes.

• Sprinkle the croutons bits over the top about 10 minutes before the casserole is done.

• This goes really well with a heartier grain like wild or brown rice or whole-wheat  pasta - although it's also very good by itself with a nice crusty bread.

Source:  comfortablefood.com

Caramel Apple Cheesecake Bars

Cheesecake bars covered with cinnamon-spiced apples, a streusel topping and drizzled with sweet caramel.

Ingredients:

Crust:

1/2 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons brown sugar

Cheesecake Filling:

1 8oz. package cream cheese
1/3 cup sugar
1 egg
1/2 teaspoon vanilla

Apple Layer:

1 Granny Smith apple
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Streusel Topping:

1/4 cup brown sugar
1/4 cup flour
1/4 cup oats
1/4 teaspoon cinnamon
2 tablespoons butter, melted

Caramel Drizzle:

12 individually wrapped caramels
1 tablespoon heavy cream

Directions:

Preheat oven to 350 degrees F, and prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
In a small bowl, combine the ingredients for the crust: graham cracker crumbs, brown sugar, and melted butter, mixing well with a fork.
Place crust mixture into prepared baking dish, pressing down gently with your fingers.
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until soft and smooth, about 2 minutes.
Add the sugar, egg and vanilla and beat until smooth.
Pour over crust, spreading evenly.
In a medium bowl, combine ingredients for the apple layer:  brown sugar, cinnamon, nutmeg and cloves.  Mix well.
Peel, core and dice the apple into small pieces.  Add to dry ingredients and toss to coat.
Distribute evenly over the cheesecake layer in the baking dish.
In another medium bowl, combine ingredients for streusel topping:  brown sugar, flour, oats, cinnamon, and melted butter.  Mix will until a coarse meal is formed.  Sprinkle evenly over apple layer.
Bake for 30-40 minutes until streusel is golden.
Transfer baking dish to a wire rack to cool to room temperature and then refrigerate for an hour or more to set.
For the caramel drizzle, in a microwavable bowl, melt the caramels on increments of 30 seconds, until smooth, stirring in between.  Allow to cool slightly and stir in the heavy cream.
Drizzle with caramel sauce before serving.

Source: 365daysofbakingandmore.com

Mediterranean Salsa

Serves: Makes 1 cup or 8 (2-tablespoon) servings.

Ingredients:

• 1 cup finely chopped plum tomatoes
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 2 teaspoons Basil Leaves 
• 1 teaspoon Oregano Leaves 
• 1/2 teaspoon Onion Salt 

Directions:

Mix together the sauces and add to the vinegar. Stir until mixture is smooth. Pour over the tomatoes and chill.
Serve.

Source:  americanhomemade.mccormick.com

Pari Popo

Ingredients:

• 3 Cups All purpose flour (360grams)
• 1 1/2 tsp yeast (~4-5 grams)
• 1/4 cup lukewarm water
• pinch of salt
• 1 tbsp grapeseed oil (15 ml)
• 1 can coconut milk (400 ml)
• 1/4 to 1/3 sugar - depending how sweet you like it

Directions:

1. In a mixing bowl, sift the flour, make a well in the middle, pour the lukewarm water and sprinkle the yeast on top. Leave a couple of minutes (about 5) until the yeast is dissolved and bubbles appear.
2. Add the oil and a pinch of salt and with the dough hook on start mixing slowing adding coconut milk until the dough comes clean from the sides of the bowl.
3. I measured mine and I used 3/4 cup plus almost 2 tbsp or 205 ml which is just few drops more than half can of coconut milk.
4. Leave the dough in a oily bowl, covered, to rest until doubled in volume.
5. When risen, divide it in 9-10 balls and place them in a baking pan or skillet (like me).
6. Cover again and let it rest until almost double in volume.
7. Meanwhile heat the oven to 375F and mix the rest of the coconut milk with the sugar.
8. Pour over the rolls, sprinkle some raw sugar on top (optional) and bake for about 40 minutes or until golden brown and the coconut milk is absorbed.
9. Serve warm or cold

Source:  roxanashomebaking.com

Crunchy BBQ Chickpeas

Ingredients:

• 1 15 ounce can  chickpeas, rinsed and well dried

• 1 tablespoon EVOO

• 1 tablespoon barbecue rub

Directions:

On baking sheet, toss chickpeas with EVOO and barbecue rub and roast at 400 degrees until crunchy, stirring halfway through cooking, about 35 minutes.

Source: rachaelraymag.com

Farm-Stand-Vegetable Green Curry

Ingredients:

• 2 tablespoons vegetable oil

• 1/4 cup Thai green curry paste

• 2 tablespoons finely chopped garlic

• 2 cans unsweetened coconut milk

• 4 teaspoons soy sauce

• 4 teaspoons finely chopped fresh ginger

• 1 bunch broccoli, cut into florets (about 6 cups)

• 2 red bell peppers, cut into chunks

• 3 cups green beans, sliced into 2-inch pieces

• 1 cup loosely packed chopped fresh basil

Directions:

In a skillet, heat the oil over high heat; stir in the curry paste and garlic and cook for 1 minute. Stir in the coconut milk, soy sauce and ginger, then add the broccoli, bell peppers and green beans. Cover and simmer, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Stir in the basil.

Source: recipe.com

Farmer's Market Salad Platter

Ingredients:

• 1 1/4  pounds tiny new potatoes, halved or quartered
• 12   ounces fresh green beans and/or yellow wax beans, trimmed
• 1/4  cup white wine vinegar or champagne vinegar
• 3   tablespoons olive oil
• 1   medium shallot, finely chopped (2 tablespoons)
• 1   tablespoon capers, rinsed and drained
• 1   teaspoon Dijon-style mustard
• 1/4  teaspoon freshly ground black pepper
• 5   cups fresh baby arugula or baby spinach
• 4   medium roma tomatoes, coarsely chopped

Directions:

1. In a covered large saucepan, cook potatoes in enough boiling water to cover about 10 minutes or just until tender; drain. Rinse with cold water and drain again. If desired, cover and chill for up to 24 hours.

2. In a covered medium saucepan, cook beans in enough boiling water to cover about 10 minutes or just until crisp-tender; drain. Submerse beans in a bowl of ice water to cool quickly; drain again. If desired, cover and chill for up to 24 hours.

 

For dressing:

1. In a screw-top jar, combine vinegar, olive oil, shallot, capers, mustard, and black pepper. Cover and shake well. If desired, chill for up to 24 hours.

2. To serve, if dressing is chilled, let it stand at room temperature for 30 minutes. Arrange arugula on a platter. Arrange potatoes, beans, and tomatoes on top of arugula. Shake the dressing well. Drizzle dressing over vegetables. Makes 10 to 12 servings (about 1/2 cup arugula 1/3 cup potatoes, 1/3 cup green beans, and 1/4 cup tomatoes each).

Source: recipe.com

Squash Ribbons With Parmesan And Crisp Prosciutto

Ingredients:

• 2   medium zucchini
• 2   medium yellow summer squash
• 2   ounce very thinly sliced prosciutto (3 to 4 slices)
• 2   tablespoons butter
• 1   teaspoon cracked black pepper
• 4   ounces Parmesan cheese, shaved into thin slices (curls) with a vegetable peeler (1 cup)

Directions:

1. For squash ribbons: Trim each end of the zucchini and summer squash; rinse and pat dry with paper towel. Using a vegetable peeler, cut wide ribbons from the whole length of the zucchini and summer squash. (Slices should be slightly less than 1/8-inch thick.) Rotate the squash, peeling all four sides to get the most color; stop peeling when you get to the seeds. Set aside ribbons; discard squash centers.

2. In a very large nonstick skillet, cook prosciutto over medium-high heat until crisp, about 6 minutes, turning once; drain off and discard drippings. Crumble prosciutto. Set aside.

3. In the same skillet, melt butter over medium heat. Add the squash ribbons and cook about 2 minutes or until just tender, turning occasionally. Sprinkle with cracked pepper; remove skillet from heat. Add the shaved Parmesan cheese; toss gently to coat. Transfer squash mixture to a serving platter and top with the crisp prosciutto.

Source: recipe.com

Blue Cheese And Walnut Spread

Ingredients:

2 pkg	Crumbled Blue Cheese, 4 oz. each
½ cup	Unsalted Butter, softened
½ cup	Finely Chopped Walnuts Toasted
	Finely Chopped Walnuts, toasted, optional
	Toasted Bread Slices, apples slices and/or pear wedges

Directions:

In food processor, mix cheese and butter. Cover and process until nearly smooth, scraping down side of bowl as needed. Stir in 1/2 cup walnuts. Transfer to a small serving bowl. If desired, sprinkle with additional walnuts. Serve with toasted bread and/or fruit.

Source: betterrecipes.com

Fruity Pasta Salad

Save last-minute preparation time by hulling and quartering the strawberries ahead; store them in a separate container. For the salad, choose a white or clear poppy seed dressing to show off fresh colors.

Ingredients:

• 1  1  pound package campanelle (bellflower) pasta or bow-tie pasta
• 8   ounces fresh sugar snap or snow pea pods, trimmed (2-1/2 cups)
• 3   cups cubed honeydew melon
• 1   cup purchased poppyseed dressing
• 1 1/2  teaspoons finely shredded orange peel
• 4   cups strawberries, hulled and quartered lengthwise
• 1 1/2  cups honey-roasted cashews (optional)
•  Additional purchased poppyseed dressing

Directions:

1. In a Dutch oven or large pot cook pasta in salted water according to the package directions, adding the pea pods to the pasta the last 1 minute of cooking. Drain pasta and pea pods. Rinse with cold water and drain again. Transfer to a very large mixing bowl. Add melon and toss to combine.

2. In a small bowl stir together the dressing and orange peel. Add to pasta mixture and toss to coat. Cover and chill up to 24 hours.

3. To serve, gently stir in the strawberries and, if desired, nuts. If necessary, stir in up to 1/2 cup additional poppyseed dressing to moisten. Transfer to a serving bowl. Makes 25 servings.

Source: recipe.com

Apple Pasta Salad

This crispy pasta salad recipe showcases the tartness of Granny Smith apples and the refreshing bite of cucumber.

Ingredients:

• 2   cups cooked mini wagon wheel pasta
• 1   small Granny Smith apple, cored and chopped (1 cup)
• 1/2  medium cucumber, seeded and chopped (3/4 cup)
• 1/4  cup chopped toasted pecans
• 1/4  cup golden raisins
• 2   tablespoons olive oil
• 1/4  teaspoon salt
• 1/8  teaspoon ground black pepper
• 1   tablespoon chopped fresh parsley (optional)

Directions:

1. In a large bowl combine the pasta, apple, cucumber, pecans, raisins, olive oil, salt, and pepper. Cover and chill until serving time (up to 6 hours). Stir in parsley, if desired. Makes 4 to 6 servings (about 4-1/2 cups).

Source: recipe.com

Easy Snickerdoodle Cookies

Who doesn’t love a Snickerdoodle? Make these fan favorite cookies using Yellow Cake Mix and a dash of cinnamon. 

Ingredients:

• 3 tbsp. sugar
• 1 tsp. ground cinnamon
• 1 package Classic Yellow Cake Mix
• 2 large eggs
• ¼ cup vegetable oil

Directions:

1. Preheat oven to 375ºF. Grease cookie sheets.
2. Combine sugar and cinnamon in small bowl.
3. Combine cake mix, eggs and oil in large bowl. Stir until well blended. Shape dough into 1" balls. Roll in cinnamon-sugar mixture. Place balls 2" apart on cookie sheets. Flatten balls with bottom of glass.
4. Bake at 375 ºF for 8 to 9 minutes or until set. Cool one minute on cookie sheets. Remove to cooling rack to cool completely.

Source: duncanhines.com

S'mores Pie

S'mores in this heat? Here's an ingenious recipe that captures all the melted flavors of the fireside in a cool and refreshing graham-cracker crust pie.

Ingredients:

1 1/2 cups graham cracker crumbs

7 tablespoons butter, melted

1/3 cup sugar

Serves: 8

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs

7 tablespoons butter, melted

1/3 cup sugar

Filling:

3/4 cup heavy cream

6 ounces semi-sweet chocolate, chopped

2 teaspoons McCormick® Cinnamon, Ground

1 tablespoon plus 1 teaspoon McCormick® Extra Rich Pure Vanilla Extract , divided

1 jar (7 ounces) marshmallow creme

4 ounces (1/2 package) cream cheese, softened

1 tub (8 ounces) frozen whipped topping, thawed

Directions:

1. For the Crust, mix all ingredients in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside.
2. For the Filling, bring cream just to boil in small saucepan. Pour over chocolate in medium heatproof bowl. Let stand 1 minute then stir until smooth. Stir in cinnamon and 1 teaspoon of the vanilla. Pour into prepared crust. Refrigerate 30 minutes or until chocolate is firm. (Freeze 15 minutes for faster chilling.).
3. Beat marshmallow creme, cream cheese and remaining 1 tablespoon vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended. Spread evenly over chocolate layer in crust.
4. Refrigerate at least 2 hours or until ready to serve. Garnish with chocolate curls or toasted marshmallows, if desired.

  Source:  mccormick.com

Pulled BBQ Pork Sandwich

The perfect slow cooker recipe is here! Pulled BBQ pork cooks up nice and juicy in this popular recipe. You might want to have extra rolls on hand. Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.

Ingredients:

3 pounds boneless pork shoulder roast, trimmed

1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning

1/2 cup ketchup

1/2 cup firmly packed brown sugar

1/3 cup cider vinegar

Directions:

1. Place pork in slow cooker.
2. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Cooking Tips:

Test Kitchen Tip: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.

Slow Cooker Tip: For best results, do not remove cover during cooking.

Slow Cooker Tip: For fast easy cleanup with no soaking or scrubbing, use Reynolds Slow Cooker Liners.


Source: mccormick.com

BLT Dip

A BLT you can share at a party! Serve this bacon-y dip with toast for a flavorful twist on summer's favorite sandwich. A true original and a real crowd pleaser! Here's an easy, savory dip with all the flavor of that oh-so-famous sandwich!

Ingredients:

• 1 pound bacon cooked and crumbled
• 1 cup mayonnaise
• 1 cup sour cream
• 1 teaspoon Onion Powder 
• 1 teaspoon Seasoned Salt 
• 2 medium tomatoes, seeded and finely chopped 

Serves: Makes 3 cups or 24 (2-tablespoon) servings.



Directions:

1. Mix all ingredients in large bowl until well blended. Cover.
2. Refrigerate until ready to serve. Serve with crackers or toasted bread slices.

Cooking Tips:

For an fun touch, serve with different varieties of bread, cut into your favorite game day shapes such as football and stars.

Substitution Tip: Use 1/2 cup McCormick® Bac'n Pieces™ Bacon Flavored Chips in place of the bacon.



Source: mccormick.com

Cool Cucumber Salad

So simple to make, so refreshing to enjoy. This cucumber salad is a winner at any warm-weather gathering.

Ingredients:

• 2 cups thinly sliced cucumbers (4 small or 2 large cucumbers)
• 1/2 teaspoon salt
• 1 cup thinly sliced onion
• 1/4 cup vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1/2 teaspoon Dill Weed 
• 1/4 teaspoon Black Pepper Coarse Ground 
• 1 pinch Red Pepper Ground 

Directions:

1. Place cucumber slices in medium bowl. Sprinkle with salt. Stir in onions.
2. Mix remaining ingredients in small bowl. Pour over cucumbers and onions; toss lightly. Cover.
3. Refrigerate 1 hour or until ready to serve. Toss before serving.

Cooking Tips:

Sour Cream Dill Cucumber Salad: Prepare cucumbers and onion as directed. Omit vinegar, water and sugar. Mix 1/2 cup sour cream and seasonings. Toss with cucumber mixture.


Source:  mccormick.com

Oven Fresh Chicken Pot Pie

Turn leftovers into a satisfying complete meal with this easy pot pie, that can be made with ingredients already on-hand in your kitchen. Also, great with leftover turkey. Give leftovers a makeover with this oven-fresh chicken pot pie recipe. How crispy do you like your crust?

Ingredients:

2 packages McCormick® Chicken Gravy Mix Substitutions

1 teaspoon McCormick® Poultry Seasoning

1 1/2 cups milk

1 cup water

2 tablespoons butter

3 cups cubed cooked chicken Substitutions

2 cups frozen mixed vegetables

1 can (7.5 ounces) refrigerated biscuits

Directions:

1. Preheat oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in chicken and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.
2. Spoon into 2-quart baking dish. Top with biscuits.
3. Bake 15 minutes or until biscuits are golden brown.

Source: mccormick.com

Classic Meat Loaf

This is the meat loaf you remember your mom making. Don't forget that leftovers taste great the next day in a sandwich. Our top-rated meat loaf has a simple spice secret: savory onion and garlic in each juicy bite. 

Ingredients:

2 pounds ground beef

1/2 cup plain bread crumbs

1 egg

1 teaspoon McCormick® Onion Powder

1/2 teaspoon McCormick® Garlic Powder

1/2 teaspoon McCormick® Black Pepper, Ground

1/2 teaspoon salt

1 cup ketchup

Directions:

1. Preheat oven to 350°F. Mix ground beef, bread crumbs, egg and seasonings in large bowl.
2. Shape into a loaf on shallow baking pan. Pour ketchup over top.
3. Bake 55 to 60 minutes or until cooked through. Let stand 5 minutes before serving.

Cooking Tips:

Substitution Tip: Prepare as directed, using 1 teaspoon McCormick® Garlic Salt in place of the garlic powder and salt.

Muffin Pan Meat Loaves: Divide meat loaf mixture into 12 balls. Place each ball into a muffin cup. Pour ketchup over top of each. Bake in preheated 350°F oven 25 to 30 minutes or until cooked through. Let stand 5 minutes before serving.

Mini Meat Loaves: Shape meat loaf mixture into 4 mini meat loaves on shallow baking pan. Pour ketchup over top of each. Bake in preheated 350°F oven 35 to 45 minutes or until cooked through. Let stand 5 minutes before serving.

Source: mccormick.com

White Chicken Chili

White Chicken Chili is a tasty, convenient chili that is week-night easy. It has the added plus of a low fat alternative to the typical chili made with ground beef. Tender chunks of chicken and white beans make for a hearty, one-dish dinner. What's your go-to garnish?

A. Cheese
B. Sour Cream
C. Avocado
D. Other

Ingredients:

1 tablespoon oil

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 package McCormick® White Chicken Chili Seasoning Mix

1 cup water

1 can (15 to 16 ounces) white beans, undrained

Directions:

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
2. Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Serve with desired toppings.

Cooking Tips:

Variations:

Corn & Chicken Chili: Stir in 1 can (8 3/4 ounces) whole kernel corn, drained, or 1 cup frozen corn kernels with the beans.
Tomato & Chicken Chili: Stir in 1 can (14 1/2 ounces) diced tomatoes, drained, or 1 cup chopped fresh tomatoes with the beans.

Serving Suggestion: Serve with assorted toppings, such as shredded cheese, chopped avocado, chopped cilantro and sour cream.

Source: mccormicks.com