Fresco Cheese Crostini with Pumpkin Mojo

Ingredients

• 1/2 Specially Selected French Baguette, sliced into 1/4-inch slices
• 1 cup Carlini Extra Virgin Olive Oil, divided
• 1 teaspoon Stonemill Essentials Chili Powder
• 2 teaspoons Stonemill Essentials Pumpkin Pie Spice
• 1 tablespoon Baker’s Corner Brown Sugar
• 1/2 teaspoon Stonemill Essentials Iodized Salt
• 1/2 teaspoon Stonemill Essentials Ground Black Pepper
• 3/4 cup Baker’s Corner 100% Pure Canned Pumpkin
• 1 orange, zested
• 1/3 cup fresh orange juice (about 2 oranges)
• 1 lime, zested
• 1/4 cup fresh lime juice (about 3 limes)
• 5 ounces Benita Fresco Cheese, sliced into 10 rectangles
• 2 1/2 cups SimplyNature Organic Baby Arugula

Hamburger Gravy

• 1lb. lean ground beef
• 1/2cup chopped onion
• 3tablespoons all purpose or unbleached flour
• 1tablespoon beef-flavor instant bouillon
• 2tablespoons steak sauce
• 2cups milk

Corn Cakes

Ingredients

• 1 1/2 cups masa harina
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1/2 cup grated cotija cheese
• 2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears)
• 3/4 to 1 cup warm water (110 degrees)
• 4 to 6 tablespoons vegetable oil, for frying 

Stuffed Honey-Ham Biscuits

Ingredients

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

8

slices (1/2 oz each) Swiss cheese

8

slices (1 oz each) deli cooked ham

1/4

cup honey

Steps

• 1 Heat oven to 350°F. Spray cookie sheet with cooking spray.
• 2 Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. Place 1 slice of cheese inside pocket. Top cheese with 1 slice of ham and 1 teaspoon honey.
• 3 Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.
• 4 Bake 15 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle remaining honey over tops. Serve immediately.

Source

Peanut Butter and Apple Stuffed Pork Chops

Ingredients

• 4 3/4-inch-thick center cut pork chops, fat trimmed
• 1/4 cup Smucker's® Natural Creamy Peanut Butter
• 1/4 cup seasoned bread crumbs, toasted*
• 1/2 cup finely chopped apple (packed)
• 1 large shallot, minced (or 1/4 cup minced onion)
• 1/2 cup Smucker's® Apple or Currant Jelly, melted (for basting, if desired)
• Salt and pepper to taste
• Crisco® No-Stick Cooking Spray

Better-Than-Ever Pecan Pie

Ingredients

• 1 unbaked 9-inch pastry pie shell in clear glass pie plate
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 cup light corn syrup
• 5 tablespoons melted butter or margarine
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 cups lightly toasted halves or coarsely chopped pecans
• Sweetened whipped cream or vanilla ice cream

5 Layer Hummus Dip

Ingredients

• 1 cup reduced fat sour cream
• 1 teaspoon fresh lime juice
• 2 tablespoons finely chopped cilantro
• 2 ripe avocados; pitted and peeled
• 10 ounce container Sabra Supremely Spicy Hummus
• 1 cup reduced-fat shredded cheddar cheese
• 1 14-ounce container Sabra Roasted Garlic Salsa

Preparation

1. In small bowl, whisk together sour cream, lime juice and cilantro. Set aside.
2. Mash avocados in medium bowl, then whisk until smooth.
3. Spread hummus in even layer on bottom of small baking dish. Sprinkle cheese evenly over hummus. Dollop avocado, sour cream mixture and salsa over cheese in layers, spreading each layer with spatula before adding next ingredient.
4. Cover and chill for at least 30 minutes. Serve with crispy tortilla or pita chips.

Serves

12

Source

Sabra

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