Easy & Simple Mikayla Deschamps

Featuring recipes from "Taste of Home", "Food Network", and "Yummly"

Appetizers

Ham and Cheese Pinwheels

INGREDIENTS

Deli sliced ham or other meats of your choice, Cheese, Large tortillas of your choice, 1- 8oz package cream cheese – softened, 1/4 cup mayonnaise, 1/2 tsp dill weed, 1/2 tsp garlic powder, 1/2 tsp onion powder

DIRECTIONS

In a medium sized bowl, combine cream cheese, mayonnaise, dill weed, garlic powder, and onion powder. Mix until blended well.

Spread a thin layer of cream cheese mixture on your tortilla. Spread it out well so that the whole tortilla has a thin layer.

Down the middle of the tortilla, place a few slices of deli ham to cover the width of the tortilla. On top of the ham, place a layer of cheese to cover the width of the tortilla. This ensures that each pinwheel has meat and cheese.

Roll up the tortilla tightly. Cut off a small portion of each end and discard, then cut the remaining rolled tortilla into 6-8 slices, about 1 inch thick.

Cranberry Meatballs

Ingredients

2 pounds ground chuck, 2 large eggs, 1/3 cup dry breadcrumbs, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, 1 (16-ounce) can cranberry sauce, 1 (12-ounce) jar child sauce, 1/4 cup orange marmalade, 1/4 cup water, 2 tablespoons soy sauce, 2 tablespoons red wine vinegar, 1 teaspoon dried red pepper flakes

Directions

Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.

Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.

Onion-Cranberry-Cream Cheese bites

Ingredients

16 whole grain crackers, caramelized onion-cranberry compote, 1/3-less-fat cream cheese, Garnish: fresh cilantro or parsley leaves

Directions

Spread 16 whole grain crackers each with 1 1/2 tsp. 1/3-less-fat cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish, if desired.

Cheese Cake Stuffed Strawberries

Ingredients

20 large, ripe strawberries, 1/3 cup heavy cream, 2/3 cup cream cheese, 1/4 cup confectioners’ sugar, 1/2 teaspoon vanilla extract, 3 graham crackers

Directions

Cut the leaves off, then use a melon baller to scoop out the center of the strawberries. Slice the bottom off the strawberries so they stand up.

Place the cream in a large bowl and whisk until soft peaks form. Add in the cream cheese and whisk again for a few seconds to combine, then add in the confectioners’ sugar and vanilla extract Whisk again for a few seconds until the mixture is light and fluffy.

Spoon the mixture into a piping bag with a fluted tip and pipe the cheesecake mixture into the strawberries so it fills the hole. Keep piping until you have a little mound of cheesecake filling on top of the strawberries. Place each strawberry in a petit fours case on a large plate or tray.

Crush the crackers by placing them in a bag and using a rolling pin to bash them into crumbs. Sprinkle crumbs on each of the strawberries before serving

Grilled Stuffed Mini Bell Peppers

Ingredients

8 mini bell peppers, rinsed and cut in half lengthwise (remove any seeds), 1 tablespoon lime juice, 1 tablespoon chopped cilantro, 1 green onion, chopped, 3 ounces reduced fat cream cheese, softened, 3 tablespoons light sour cream, Salt, pepper, Cooking spray

Directions

Heat grill or grill pan to medium-high heat.

In a small bowl combine reduced fat cream cheese, light sour cream, lime juice, cilantro, and green onion.

Lightly salt and pepper each pepper, then scoop a small amount of filling in each.

Spray the grill pan or grill rack with non-stick cooking spray, then place the peppers on the grill and cook for about 7-8 minutes, or until the bottoms of the peppers have a nice char to them.

Simple Salads

Spicy Carrot Salad

Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain; toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

Asian Apple Slaw

Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.

Tomato-peach salad

Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper

Creole Green Beans

Combine blanched thin green beans and red onion slices. Toss with Creole mustard, red wine vinegar, olive oil, salt and pepper.

Squash and Orzo Salad

Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.

Main Dishes

Pineapple Teriyaki Chicken

1 can (20 ounces) sliced pineapple, 2 cup teriyaki sauce, boneless skinless chicken breast halves (4 ounces each), slices provolone cheese (1 ounce each)

Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.

Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with some of the remaining marinade.

Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use).

Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted. Makes roughly four servings.

Ham & Steak with Lemon

2 slices fully cooked ham (1/2 inch thick), lemon, halved, tablespoons brown sugar, teaspoons prepared mustard.

Broil ham slices 5 in. from the heat for 5 minutes. Meanwhile, slice one lemon half; set aside. Grate peel from the other half and squeeze 1 tablespoon juice into bowl. Add peel, brown sugar and mustard to juice. Turn ham over; brush with the lemon mixture. Top with lemon slices. Broil 3-4 minutes more or until ham is heated through. Yield: 2 servings.

Caesar Orange Roughy Recipe

8 orange roughy fillets (4 ounces each), cup creamy Caesar salad dressing, cups crushed butter-flavored crackers (about 50 crackers), cup (4 ounces) shredded cheddar cheese

Preheat oven to 400°. Place fillets in an ungreased 13x9-in. baking dish. Drizzle with salad dressing; sprinkle with crushed crackers.

Bake, uncovered, 10 minutes. Sprinkle with cheese. Bake 3-5 minutes longer or until fish flakes easily with a fork and cheese is melted. Makes 8 servings

Family Quilt Pizza

1 tube (13.8 ounces) refrigerated pizza crust, can (8 ounces) pizza sauce, cups (16 ounces) shredded part-skim mozzarella cheese, ounces sliced deli ham, cut into 1/2-in. strips

Optional toppings: sweet pepper slices, tomatoes, fully cooked sausage, mushrooms, ripe olives, pineapple, pepperoni, yellow summer squash, red onion, broccoli florets, crumbled feta cheese, minced fresh basil and minced fresh chives

Preheat oven to 425°. Unroll pizza crust and press to fit into a greased 15x10x1-in. baking pan, pinching edges to form a rim. Bake 8-10 minutes or until edges are lightly browned.

Spread crust with pizza sauce; top with mozzarella cheese. Using ham strips, outline 12 sections. Arrange toppings of your choice in each section to create individual designs. Bake 10-15 minutes or until crust is golden brown and cheese is melted. Makes 6 servings.

Turkey Broccoli Hollandaise

1 cup fresh broccoli florets, package (6 ounces) stuffing mix, envelope hollandaise sauce mix, cups cubed cooked turkey or chicken, can (2.8 ounces) french-fried onions

In a large saucepan Place 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, prepare stuffing and sauce mixes according to package directions.

Spoon stuffing into a greased 11-in. x 7-in. baking dish. Top with turkey. Drain broccoli; arrange over turkey. Spoon sauce over the top; sprinkle with onions.

Bake, uncovered, at 325° for 25-30 minutes or until heated through. Makes 6 servings

Deserts

Cranberry Crispies

1 package (15.6 ounces) cranberry-orange quick bread mix, 2 cup butter, melted, 2 cup finely chopped walnuts, egg, 2 cup dried cranberries

In a large bowl, combine the bread mix, butter, walnuts and egg. Stir in cranberries. Roll into 1-1/4-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in sugar.

Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool. Makes 2 dozen.

Rocky Road Grilled Banana Splits

4 medium firm bananas, unpeeled, 1 dark chocolate candy bar with almonds (3-1/2 ounces), 3/4 cup miniature marshmallows, divided, 1 quart rocky road ice cream, Whipped cream in a can

Place each banana on a 12-in. square of foil; crimp and shape foil around bananas so they sit flat.

Cut each banana lengthwise about 1/2 in. deep, leaving 1/2 in. uncut at both ends. Gently pull each banana peel open, forming a pocket. Finely chop half of the candy bar. Fill pockets with chopped chocolate and 1/2 cup marshmallows.

Grill bananas, covered, over medium heat for 8-10 minutes or until marshmallows are melted and golden brown. Transfer each banana to a serving plate; top with scoops of ice cream. Break remaining chocolate into pieces. Sprinkle chocolate pieces and remaining marshmallows over tops. Garnish with whipped cream. Makes 4 servings.

Pear Sorbet

5 small pears, peeled and sliced, 3/4 cup sweet white wine or apple juice, 1/3 cup sugar, 4-1/2 teaspoons lemon juice

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pears are tender. Cool slightly.

Pour into a food processor; cover and process for 1-2 minutes or until smooth. Transfer to a 13-in. x 9-in. dish. Cover and freeze for 4 hours or until firm.

Just before serving, process again in a food processor for 1-2 minutes or until smooth. Spoon into dessert dishes. Makes 4 servings.

Toffee Poke Cake

1 package chocolate cake mix (regular size), 1 jar (17 ounces) butterscotch-caramel ice cream topping, 1 carton (12 ounces) frozen whipped topping, thawed, 3 Heath candy bars (1.4 ounces each), chopped

Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack.

Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving. Makes 15 servings.

Blueberry Angel Dessert

1 package (8 ounces) cream cheese, softened, 1 cup confectioners' sugar, 1 carton (8 ounces) frozen whipped topping, thawed, 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes, 2 cans (21 ounces each) blueberry pie filling

In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving. Makes 12 servings.

Created By
Mikayla Deschamps
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