recipes

Fresh Tomato–Onion Salad

Fresh Tomato–Onion Salad

Portions:8 about ½ cup each)
Total time 20 minutes
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Ingredients

Salad

  • 4 medium tomatoes cut into bite-size wedges
  • ½ small onion sliced
  • 2 tablespoons coarsely chopped fresh basil
  • 1 tablespoon chopped fresh Italian flat-leaf parsley

Dressing

  • 1½ teaspoons red wine vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon coarse ground black pepper
  • ¼ teaspoon Dijon mustard
  • 2 tablespoons olive or vegetable oil

Instructions

  • In large bowl, toss salad ingredients to mix.
  • In small bowl, mix all dressing ingredients except oil.
  • Slowly add oil, beating with whisk until well blended.
  • Pour dressing over salad; toss to coat.

Notes / Tips / Wine Advice:

Instead of tossing the salad together in a bowl, try an arranged presentation. Slice the tomatoes and arrange colors alternately with onion on a decorative platter. Drizzle the dressing over the top, and sprinkle with the fresh herbs.
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Course Salad
Diets Vegetarian

Fresh Tomato–Basil Caprese Kabobs

Fresh Tomato–Basil Caprese Kabobs

Portions:34 servings
Preparation Time: 30 minutes
Total time 1 hour 30 minutes
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Ingredients

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ⅔ cup coarsely chopped fresh basil or lemon basil leaves
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pint red cherry tomatoes
  • 1 pint yellow cherry tomatoes
  • 2 medium zucchini or yellow squash cubed
  • 1 lb fresh mozzarella cheese cubed
  • 34 6-inch bamboo skewers
  • Fresh basil leaves if desired

Instructions

  • In large bowl, mix oil, lemon juice, basil, salt and pepper, using whisk.
  • Add tomatoes, zucchini and cheese.
  • Cover and refrigerate about 30 minutes.
  • Drain vegetables, reserving olive oil mixture.
  • Thread skewers alternately with tomatoes, zucchini and cheese; top with basil leaf.
  • Serve kabobs with reserved olive oil mixture.

Notes / Tips / Wine Advice:

Virtually any skewer-able vegetable will work in this recipe. Try red, green or yellow bell pepper pieces or fresh pea pods.
Thread the vegetables and cheese between large leaves of fresh basil for different look.

Nutritional Information

Calories: 290 kcal | Carbohydrates: 32 g | Protein: 20 g | Fat: 8 g | Fiber: 9 g
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Course Snacks
Diets Vegetarian

Mexican Plum-Tomato Cups

Mexican Plum-Tomato Cups

Portions:20 servings
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Ingredients

Tomato Cups

  • 10 medium plum Roma tomatoes
  • 1 ripe large avocado pitted, peeled and finely chopped (about 1 cup)
  • ½ cup finely chopped cucumber
  • 1 medium jalapeño chile seeded, finely chopped
  • 4 tablespoons chopped fresh cilantro or parsley
  • 2 tablespoons lime juice
  • ½ teaspoon salt

Topping

  • ½ cup sour cream
  • 2 teaspoons whipping cream or milk
  • ½ teaspoon grated lime peel
  • ½ teaspoon salt

Instructions

  • Cut each tomato in half crosswise.
  • Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell.
  • If necessary, cut small slice from bottom so tomato half stands upright.
  • In medium bowl, mix remaining tomato cup ingredients.
  • In small bowl, mix topping ingredients.
  • Spoon about 1 tablespoon avocado mixture into each tomato shell.
  • Top each with about 1 teaspoon topping.

Notes / Tips / Wine Advice:

The heat level of jalapeño chiles can vary. Start by using just half of the chile if you want a less spicy version.
Sprinkle the tops of the tomatoes with additional chopped cilantro.
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Course Appetizer / Starters / Vegetables
Diets Vegetarian

Cucumber-Dill Stuffed Cherry Tomatoes

Cucumber-Dill Stuffed Cherry Tomatoes

Portions:24 appetizers
Preparation Time: 45 minutes
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Ingredients

  • 24 cherry tomatoes
  • 1 3-oz. package cream cheese, softened
  • 2 tablespoons mayonnaise or salad dressing
  • ¼ cup finely chopped seeded cucumber
  • 1 tablespoon finely chopped green onion 1 medium
  • 2 teaspoons chopped fresh dill or ¼ teaspoon dried dill weed

Instructions

  • Remove stems from tomatoes.
  • To level bottoms of tomatoes, cut thin slice from bottom of each.
  • Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving ⅛-inch shell.
  • Invert tomato shells on paper towels to drain.
  • In small bowl, combine cream cheese and mayonnaise; blend well.
  • Stir in cucumber, onion and dill; mix well.
  • Fill tomato shells with cream cheese mixture; place on serving platter or tray.
  • Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving.
  • Store in refrigerator.

Notes / Tips / Wine Advice:

To reduce the fat in each serving of these tomatoes by about 1 gram, use nonfat cream cheese and reduced-fat mayonnaise.
To easily fill the tomatoes, place the cream cheese mixture in a plastic squeeze bottle. Snip off three-quarters of the bottle’s tip with a kitchen scissors. Squeeze the cream cheese mixture into the tomato shells.

Nutritional Information

Calories: 20 kcal | Carbohydrates: 1 g | Fat: 2 g
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Course Appetizer / Cheese / Starters / Vegetables

Bacon, Lettuce and Tomato Dip

Bacon, Lettuce and Tomato Dip

(2 slices baguette and 2 tablespoons dip each)
Portions:16 servings
Total time 30 minutes
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Ingredients

  • 1 cup sour cream with chives and onions
  • ¼ cup mayonnaise or salad dressing
  • ½ cup crumbled cooked bacon about 8 slices
  • 1½ cups shredded romaine lettuce
  • ½ cup chopped plum Roma tomatoes
  • 1 tablespoon chopped fresh chives
  • 32 slices ¼ inch thick baguette-style French bread (from 10-oz loaf)

Instructions

  • In small bowl, mix sour cream and mayonnaise until blended.
  • Stir in bacon.
  • Arrange lettuce in shallow bowl or on small platter.
  • Spoon sour cream mixture over lettuce.
  • Top with tomatoes; sprinkle with chives.
  • Serve with baguette slices.

Notes / Tips / Wine Advice:

Precooked bacon can be purchased in strips or chopped. You’ll find packages of it with the sandwich meats or at the deli.
This dip can be prepared up to 24 hours in advance, but refrigerate the components separately. When you are ready to serve it, assemble as directed.

Nutritional Information

Calories: 120 kcal | Carbohydrates: 11 g | Fat: 7 g
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Course Sauce / Side Dish

Tomato-Artichoke Appetizers

Tomato-Artichoke Appetizers

Tomato-Artichoke Appetizers

Portions:30 appetizers
Total time 1 hour
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Ingredients

  • 2 cups Original Bisquick™ mix
  • ½ cup boiling water
  • ¾ cup mayonnaise
  • ¾ cup grated Parmesan cheese
  • ½ teaspoon onion juice if desired
  • 1 jar 7.5 oz marinated artichokes, chopped
  • 30 thin slices from 4 to 5 plum Roma tomatoes
  • Parsley sprigs

Instructions

  • Heat oven to 400°F.
  • Grease cookie sheet or spray with cooking spray.
  • In medium bowl, stir together Bisquick mix and boiling water; beat vigorously 20 strokes.
  • On work surface generously sprinkled with Bisquick mix, gently roll dough to coat.
  • Shape into a ball; knead 10 times.
  • Roll out dough to ⅛-inch thickness.
  • Cut with 2-inch round cutter dipped in Bisquick mix.
  • Place rounds about 2 inches apart on cookie sheet.
  • In small bowl, mix mayonnaise, Parmesan cheese and onion juice; mix well.
  • Spread each round with ½ teaspoon mayonnaise mixture.
  • Top with slightly less than 1 teaspoon artichokes and another ½ teaspoon mayonnaise mixture.
  • Place 1 tomato slice on each round, and top with 1 teaspoon mayonnaise mixture.
  • Bake 10 to 12 minutes or until golden brown and puffy.
  • Garnish with parsley.
  • Serve warm or at room temperature.
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Course Appetizer / Starters / Vegetables
Diets Vegetarian

Bruschetta

Bruschetta

Portions:12 slices
Total time 20 minutes
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Ingredients

  • 12 slices Italian bread ½ inch thick
  • ¼ cup olive or vegetable oil
  • 2 medium tomatoes chopped (1½ cups)
  • 2 garlic cloves finely chopped
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons small capers drained
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Heat oven to 375ºF.
  • Place bread slices on ungreased cookie sheet.
  • Drizzle 1 teaspoon oil on each bread slice.
  • Bake about 8 minutes or until golden brown.
  • Meanwhile, in small bowl, mix remaining ingredients.
  • Spoon tomato mixture onto bread slices.
  • Serve at room temperature.

Notes / Tips / Wine Advice:

Pronounced “broo-SHEH-TAH” (or “broo-SKEH-TAH”) and meaning “to roast over coals,” bruschetta is a traditional Italian garlic bread that’s drizzled with olive oil.
Coarsely chop the capers to release their flavor-rich juices. Just give them a whack with the side of a chef’s knife before adding them to the tomato mixture.

Nutritional Information

Calories: 95 kcal | Carbohydrates: 11 g | Fat: 45 g
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Course Appetizer / Bread / Starters
Cuisine European / Italian

Brownie Ice Cream Torte

Brownie Ice Cream Torte

Portions:16 servings
Total time 3 hours 25 minutes
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Ingredients

  • 1 box 1 lb 2.3 oz Betty Crocker fudge brownie mix
  • Water vegetable oil and eggs called for on brownie mix box
  • ½ gallon vanilla ice cream slightly softened
  • 2 tablespoons pastel confetti
  • 16 red maraschino cherries with stems drained

Instructions

  • Heat oven to 350°F.
  • Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
  • Make brownie batter as directed on box.
  • Divide batter evenly between pans.
  • Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  • Cool completely in pans, about 1 hour.
  • Do not remove from pans.
  • Spread slightly softened ice cream evenly over brownies.
  • Freeze at least 2 hours or until ice cream is firm.
  • Remove desserts from pans; remove foil.
  • Place on serving plates.
  • Cut each dessert into 8 wedges.
  • Decorate with candy sprinkles and cherries.
  • Store covered in freezer.

Notes / Tips / Wine Advice:

Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.

Nutritional Information

Calories: 370 kcal | Carbohydrates: 53 g | Protein: 5 g | Fat: 15 g | Fiber: 2 g
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Course Cupcakes-Brownies / Dessert / Tarts

Heart Brownie Cupcakes

Heart Brownie Cupcakes

Portions:24 cupcakes
Total time 1 hour 30 minutes
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Ingredients

  • 1 box 1 lb 2.3 oz Betty Crocker fudge brownie mix
  • Water vegetable oil and eggs called for on brownie mix box (for fudge or cakelike brownies)
  • 1 to 2 tablespoons powdered sugar

Instructions

  • Heat oven to 350°F.
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • Make brownie batter as directed on box.
  • Divide batter evenly among muffin cups, filling each with about 2 level measuring tablespoonfuls batter.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean.
  • Do not overbake.
  • Cool 20 minutes.
  • Carefully remove paper baking cups from muffins and place upside down on cooling rack.
  • Cool completely, about 15 minutes.
  • Cut small heart out of paper.
  • Place on bottom of cupcake.
  • Sprinkle with powdered sugar.
  • Carefully remove heart.
  • Repeat with remaining cupcakes.

Notes / Tips / Wine Advice:

Don’t have enough muffin cups? Just cover and refrigerate batter in the mixing bowl while the first pan is baking. An extra minute or two for baking the second batch may be needed.

Nutritional Information

Calories: 110 kcal | Carbohydrates: 18 g | Fat: 4 g
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Course Cupcakes-Brownies
Holliday Valentinesday

Coconut-Almond Brownie Cups

Coconut-Almond Brownie Cups

Coconut-Almond Brownie Cups

Portions:24 brownie cups
Total time 1 hour 15 minutes
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Ingredients

  • ½ cup butter or margarine
  • 1 tablespoon water
  • ½ cup sugar
  • ½ cup semisweet chocolate chips
  • ½ teaspoon vanilla
  • 2 eggs
  • ½ cup Gold Medal all-purpose flour
  • ½ teaspoon baking powder
  • 24 miniature milk chocolate–covered coconut-almond candy bars from 13-oz bag, unwrapped

Instructions

  • Heat oven to 350°F.
  • Place paper baking cup in each of 24 miniature muffin cups.
  • In large microwavable bowl, microwave butter, water and sugar uncovered on High about 1 minute or until butter is melted; stir until blended.
  • Stir in chocolate chips until melted.
  • Stir in vanilla and eggs until well mixed.
  • Stir in flour and baking powder.
  • Divide batter evenly among muffin cups, filling each with about 1 heaping tablespoon batter.
  • Bake 17 to 25 minutes or until set (do not overbake).
  • Lightly press 1 candy bar on top of each brownie cup.
  • Cool completely, about 30 minutes.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 20 g | Fat: 10 g
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Course Chocolate / Cupcakes-Brownies