Shore is Good Seafood Dip

Ingredients

• 2 tablespoons butter
• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 2 stalks celery, diced
• 1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
• 1 cup mayonnaise
• 1/2 pound freshly grated Parmesan
• 1 (6-ounce) can crabmeat, picked free of any broken shells, drained
• 6 ounces shrimp, fresh or canned, drained
• 1/2 teaspoon white pepper

Directions

Preheat oven to 325 degrees F.

Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

Slow - Cooker Pizza Stuffed Peppers

1/2

cup uncooked orzo or rosamarina pasta

4

cups boiling water

6

small bell peppers (about 5 oz each)

1/2

package (1 1/4-lb size) lean ground turkey (about 10 oz)

1/2

cup diced pepperoni (about 2 1/2 oz)

1

can (15 oz) pizza sauce

1 1/2

cups shredded pizza cheese blend (6 oz)

1/2

cup water

1 In 2-quart saucepan, cook pasta in 4 cups boiling water 3 minutes. Drain; rinse with cold water to cool. Drain well. Meanwhile, cut thin slice from stem end of each bell pepper to remove top; reserve tops. Remove seeds and membranes; rinse peppers. To make peppers stand upright, cut thin slice off bottom of each.

2 In 10-inch nonstick skillet, cook turkey and pepperoni over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink. Drain if necessary. Stir in pizza sauce, 1 cup of the cheese and the cooked pasta. Divide turkey filling among peppers.

3 Spray 5- to 6-quart slow cooker with cooking spray. Pour 1/2 cup water into cooker. Stand peppers upright in cooker; replace pepper tops. Cover; cook on Low heat setting 4 to 5 hours.

4 Remove pepper tops; reserve. Top filling with remaining 1/2 cup cheese. Cover; cook 5 to 10 minutes longer or until cheese is melted. To remove peppers from cooker, lift out with large slotted spoon, using tongs to support peppers (do not squeeze). Garnish with pepper tops.

Grilled Lemon Chicken

Ingredients

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 large cloves garlic, finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Ooey Gooey Turtle Bars

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1

bag (12 oz) semisweet chocolate chips (2 cups)

3

cups Fisher® Chef's Naturals® Chopped Pecans

1/2

cup LAND O LAKES® Butter

1/2

cup packed light brown sugar

1

jar (12.25 oz) caramel ice cream topping

1

cup graham cracker crumbs (16 squares)

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
• 2 Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
• 3 In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
• 4 Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

Farmer's Crostini

1

baguette (14 oz), cut into 40 (1/4-inch) slices

Nonstick cooking spray

2

packages (3 oz each) cream cheese, softened

1/4

cup crumbled blue cheese (from a 5-oz container)

1/4

cup mayonnaise or salad dressing

1/4

teaspoon garlic powder

1/4

teaspoon salt

1/8

teaspoon pepper

1/2

medium cucumber, finely chopped

1

small ripe tomato, finely chopped

1/2

medium red or yellow bell pepper, cut into matchsticks

Fresh flat-leaf (Italian) parsley leaves, if desired

1 Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy. Remove to wire rack; cool completely.

2 In medium bowl, beat cream cheese, blue cheese, mayonnaise, garlic powder, salt and pepper with electric mixer on medium speed until well blended.

3 In small bowl, stir together cucumber, tomato and bell pepper.

4 Spread about 1 teaspoon cheese mixture on top of each slice of baguette. Top with cucumber and tomato mixture. Garnish with parsley.

Blueberry Scones with Maple Blueberry Glaze

6 tablespoons unsalted butter, frozen for at least 2 hours

 

1 cup fresh blueberries

 

2 cups all-purpose flour

 

1 cup heavy cream

1/3 cup sugar

 

2 cups confectioners' sugar, sifted

 

1 tablespoon baking powder

 

1/2 cup maple syrup

1/2 teaspoon kosher salt

 

2 tablespoons blueberries

• 1
  Preheat oven to 375 degrees F. On a box grater, grate the frozen butter onto a piece of wax paper. Return to the freezer.
• 2
  In a large bowl, whisk the flour, sugar, baking powder and salt and toss to mix. Add the frozen butter and toss with fingers until thoroughly coated. Add the blueberries and toss again until just coated.
• 3
  Slowly pour the heavy cream into the blueberry mixture, stirring with rubber scraper just until dough forms. Knead just until it comes together, 3 or 4 times. Don't over-knead.
• 4
  Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut each round into 4 wedges.
• 5
  Bake on ungreased sheet about 20 minutes until golden brown. Remove from oven and allow to cool slightly.
• 6
  Meanwhile, mash the remaining 2 tablespoons blueberries with the back of a spoon and set aside. Combine the powdered sugar and maple syrup until smooth. Add the mashed blueberries. Spoon about 1 tablespoon over each scone and eat warm.

Zucchini Oven Chips

Ingredients

• 1/4 cup dry breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray

Preparation

1. Preheat oven to 425°.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.