Ingredients
- Servings: 4
- 1 (10 ounce) package frozen pureed winter squash
- 2 tablespoons pure wesson® canola oil
- 1 cup medium-grain white rice, uncooked
- 1/3 cup real bacon bits
- 1/2 cup frozen chopped onion
- 1 (14.5 ounce) can hunt's® diced tomatoes with basil, garlic and oregano, undrained
- 1 (14 ounce) can reduced-sodium chicken broth
- 1/2 cup kraft® grated parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 2 hrs
- preheat oven to 400 degrees f. cook squash in microwave according to package directions.
- meanwhile, heat oil in large skillet over medium-high heat. add rice and bacon; cook 3 minutes or until rice is browned lightly, stirring frequently. add onion to skillet; cook 2 minutes more or until onion is tender. transfer rice mixture to a 2-1/2-quart baking dish.
- add squash, undrained tomatoes and broth to baking dish; stir to combine. cover; bake 45 minutes or until rice is tender. remove from oven; stir in cheese. cover; let stand 5 minutes before serving.
Ingredients
- Servings: 4
- 4 apples - peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Ingredients
- Servings: 3
- 3 cups warm water (110 degrees f/45 degrees c)
- 2 (.25 ounce) packages active dry yeast
- 1/3 cup honey
- 5 cups bread flour
- 3 tablespoons butter, melted
- 1/3 cup honey
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
- 2 tablespoons butter, melted
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 3 hrs
- in a large bowl, mix warm water, yeast, and 1/3 cup honey. add 5 cups white bread flour, and stir to combine. let set for 30 minutes, or until big and bubbly.
- mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. stir in 2 cups whole wheat flour. flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. this may take an additional 2 to 4 cups of whole wheat flour. place in a greased bowl, turning once to coat the surface of the dough. cover with a dishtowel. let rise in a warm place until doubled.
- punch down, and divide into 3 loaves. place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- bake at 350 degrees f (175 degrees c) for 25 to 30 minutes; do not overbake. lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. cool completely
Ingredients
- Servings: 6
- 2 tablespoons pure wesson® canola oil
- 1 cup frozen chopped vegetable blend (onion, celery, bell pepper)
- 3/4 cup chopped carrots
- 2 1/2 cups water
- 1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
- 1 (15 ounce) can great northern beans, drained
- 1 1/2 cups hunt's® tomato sauce
- 2 cups frozen chopped kale
- 1/2 cup dry small pasta shells, uncooked
- kraft(r) grated parmesan cheese (optional)
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 50 mins
- heat oil in large saucepan over medium-high heat. add vegetable blend and carrots; cook 3 to 5 minutes or until tender. add water, undrained tomatoes, beans and tomato sauce; stir to combine. bring mixture to a boil.
- add kale and pasta; stir to combine. reduce heat and simmer 15 minutes or until kale and pasta are tender, stirring occasionally. serve with parmesan cheese, if desired.
Ingredients
- Servings: 10
- 5 stalks celery
- 1/2 cup peanut butter
- 1/4 cup raisins
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- cut the celery stalks in half. spread with peanut butter. sprinkle with raisins.
Ingredients
- Servings: 10
- 5 stalks celery
- 1/2 cup peanut butter
- 1/4 cup raisins
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- cut the celery stalks in half. spread with peanut butter. sprinkle with raisins.
Ingredients
- Servings: 3
- 3 cups warm water (110 degrees f/45 degrees c)
- 2 (.25 ounce) packages active dry yeast
- 1/3 cup honey
- 5 cups bread flour
- 3 tablespoons butter, melted
- 1/3 cup honey
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
- 2 tablespoons butter, melted
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 3 hrs
- in a large bowl, mix warm water, yeast, and 1/3 cup honey. add 5 cups white bread flour, and stir to combine. let set for 30 minutes, or until big and bubbly.
- mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. stir in 2 cups whole wheat flour. flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. this may take an additional 2 to 4 cups of whole wheat flour. place in a greased bowl, turning once to coat the surface of the dough. cover with a dishtowel. let rise in a warm place until doubled.
- punch down, and divide into 3 loaves. place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- bake at 350 degrees f (175 degrees c) for 25 to 30 minutes; do not overbake. lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. cool completely
