KCWI 23

As seen on Great Day on KCWI

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Kale Chips
As seen on Great Day on KCWI

INGREDIENTS

Basic Chips

• 1 cup kale leaves - stems discarded
• 1 tsp. extra-virgin olive oil
• Salt

Lemon Chips

• 1 cup kale leaves - stems discarded
• 1 tsp. extra-virgin olive oil
• 1 tsp. (packed) lemon zest
• 1/8 tsp sea salt

Smokey Chips

• 1 cup kale leaves - stems discarded
• 1 tsp. extra-virgin olive oil
• 3/4 tsp. smiled paprika
• 1/8 tsp. sea salt
• Pinch chipotle pepper

Sesame Chips

• 1 cup kale leaves - stems discarded
• 1 tsp. roasted sesame oil
• 1 tsp. roasted sesame seeds
• 1/8 tsp. sea salt

Cheesy Black Pepper

• 1 cup kale leaves - stems discarded
• 1 tsp. extra-virgin olive oil
• 1/4 cup (loosely packed) shredded white cheddar cheese
• 1/8 tsp. freshly ground black pepper

DIRECTIONS

1. Preheat oven to 300 degrees
2. Drizzle kale with oil, toss or massage into leaves and sprinkle with seasonings
3. On a lined baking sheet, space out kale leaves
4. Bake for 20 minutes until crisp, rotating the pan halfway through baking if needed

Makes 1 or 2 servings
Recipe from Cheryl Sternman Rule, Women's Health Magazine, April 2013

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Bacon 'N' Egg Spinach Salad
As seen on Great Day on KCWI

INGREDIENTS

• 1 lb. fresh spinach
• 1/2 c. olive oil
• 1/4 c. sugar
• 2 tbsp. vinegar
• 1/2 tsp. onion salt
• 1/4 tsp. dry mustard
• 6 slices bacon, cooked and crumbled
• 5 hard cooked eggs, chopped
• 1 hard cooked egg sliced for garnish

DIRECTIONS

1. Wash spinach thoroughly, drain and chill to crisp
2. Combine oil, sugar, vinegar, onion, salt and mustard
3. Whisk or beat until dressing becomes thick and syrupy and sugar is thoroughly dissolved
4. Tear spinach into bite size portions; place in a large salad bowl
5. Add bacon and chopped eggs
6. Pour dressing over all about 30 minutes before serving
7. Toss to thoroughly mix salad and garnish with egg slices

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Devlied Egg Parfait
As seen on Great Day on KCWI

INGREDIENTS

• 1/4 cup sour cream
• 2 tbsp. mayonnaise
• 2 tsp. spicy mustard
• 1 tsp. lemon juice
• 1/2 cup chopped tomatoes
• 1/2 cup sliced green or black olives
• 1/4 cup cooked bacon, chopped
• 1/4 cup green onions, chopped
• salt and black pepper to taste
• chopped parsley or thyme for garnish

DIRECTIONS

1. Cut each egg in half horizontally
2. Drop half the egg in a cordial glass, mini wine glass or small dessert cup
3. In a small mixing bowl, combine the sour cream, lemon juice, mayonnaise and spicy mustard
4. Blend well
5. Place a large spoonful of the cream mixture on top of the egg
6. Sprinkle with chopped bacon, green onions, tomatoes and olives
7. Salt and pepper to taste
8. Add the second half of the egg on top and then a small dollop of cream mixture and an olive slice for garnish
9. Sprinkle with parsley or thyme.

Recipe from Just Tasting, Volume 2, by Robert Zollweg

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Lucky Clover Shake
As seen on Great Day on KCWI

INGREDIENTS

• 3 cups of your favorite vanilla ice cream
• 1^1/2 cups whole milk
• ^1/2 teaspoon mint extract
• Green food coloring

DIRECTIONS

1. Combine all ingredients in a blender until smooth and blended. Divide between two glasses, top with whipped cream and enjoy!

Yield: 2 shakes
Prep Time: 5 minutes
Total Time: 5 minutes

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Reuben Quiche
As seen on Great Day on KCWI

INGREDIENTS

• 1 9 inch Pillsbury pie Crust
• 6 ounces Kretschmar corned beef, sliced then cut up
• 5 ounces shredded or cubed Kretschmar baby swiss
• 1 cup sauerkraut, drained well, press to get all juice out
• 1/2 cup milk
• 4 large eggs
• 6 ounces softened cream cheese

DIRECTIONS

1. Press pie crust into pie plate
2. Place cheese in bottom of crust
3. Place meat on cheese
4. Add sauerkraut on top of meat
5. In a separate bowl, beat together eggs, milk and softened cream cheese
6. Pour mixture into pie crust
7. Bake at 325 uncovered for 30 minutes
8. Poke top of quiche with a fork to release moisture
9. Cover with foil and bake 20 minutes more or until knife in center comes out clean

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Chicken Pesto Pizza
As seen on Great Day on KCWI

What should I make for dinner? Sound familiar? Your tired, already hungry and short on time yet want something more than just chicken?
Here are three great ways to make your mealtime preparations quick and easy by using Dahl's Rotisserie Chicken.

INGREDIENTS

• 1 Boboli pizza crust
• 1/4 cup prepared pesto
• 1-2 cups (about 12 ounces) diced or shredded cooked chicken
• Rosemary Leaf
• 3-4 Roma tomatoes, seeded and diced
• 1/4 chopped, green onion
• 2 cups (8 ounce bag) Italian blend shredded cheese

DIRECTIONS

1. Preheat oven to 425 degrees.
2. Spread prepared pesto on Boboli crust.
3. Top with cooked chicken and rosemary. (If using Dahl's Rotisserie chicken sprinkle with rosemary, otherwise sauté diced raw chicken, sprinkled with rosemary, in a small amount of oil before topping pizza)
4. Then top with remaining ingredients and cook until cheese is melted and slightly browned, approximately 10-15 minutes.
5. Serve warm as an entrée but this can also be cut into small squares and served as an appetizer warm and as it cools to room temperature. (Make sure your guests have eaten it all or refrigerate the leftovers within 2 hours.)

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Chicken Dijon With Parmesan
As seen on Great Day on KCWI

A nice accompaniment to soup or as a warm open faced sandwich with a side salad or fruit.

INGREDIENTS

• 1 cup chopped cooked chicken
• 3 oz. pkg. cream cheese
• 1 tbsp. finely chopped onion (or onion powder)
• 1/4 cup grated parmesan cheese
• 1/4 cup mayonnaise
• 1 tsp. Dijon mustard
• Grated mozzarella cheese
• 2 English Muffins, split and toasted

DIRECTIONS

1. Combine chicken, mayonnaise, cream cheese, onion, mustard and parmesan cheese.
2. Spoon mixture onto each muffin half and divide evenly.
3. Top with mozzarella and broil until cheese is golden

VARITIONS

1. Mix in 3 tbsp. chopped pimento. Top with Swiss cheese instead of mozzarella.
2. Mix in 3 tbsp. green onion. Top with cheddar cheese instead of mozzarella.
3. Make any of the above on Mini English Muffins (or cut split English Muffins in half or thirds) to create great hors d'oeuvres

Recipe from Wolferman's English Muffins

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Chicken Enchiladas
As seen on Great Day on KCWI

A nice accompaniment to soup or as a warm open faced sandwich with a side salad or fruit.

INGREDIENTS

• 1/3 cup half and half
• 6 ounces cream cheese, softened
• 2 cups shredded cooked chicken
• 3/4 cup finely chopped onion
• 1/2 tsp. salt
• Tomatillo Sauce or Enchilada Sauce
• 12 8-inch corn tortillas
• vegetable oil
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded Monterey Jack cheese

CONDIMENTS

• shredded lettuce
• chopped tomatoes
• ripe olives
• sour cream

DIRECTIONS

1. Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion and salt to cheese mixture and blend well.
2. Soften tortillas in hot oil or heat for a few seconds in buttered dish in microwave oven.
3. Spoon thin layer of sauce in 9 x 13 inch baking dish.
4. Spread each tortilla with thin layer of sauce.
5. Place approximately 1/4 cup of chicken mixture down center of each tortilla.
6. Roll tortillas and place seam side down in baking dish.
7. Spoon sauce to taste over tortillas.
8. Cover with foil and bake in preheated oven at 350 degrees for 20 minutes or until hot.
9. Remove foil and sprinkle enchiladas with Cheddar and Monterey Jack cheeses. Bake chicken for 5 minutes longer or until cheese melts.
10. Serve with shredded lettuce, chopped tomatoes, ripe olives, sour cream and remaining sauce.

Recipe from Creme de Colorado Cookbook, Junior League of Denver, Colorado 1987

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Oatmeal Smoothie
As seen on Great Day on KCWI

INGREDIENTS

• 2 tbsp. oatmeal ( soaked in 2 tbsp water)
• 1/2 frozen banana
• 3-4 frozen strawberries
• 1 tbsp. honey
• 1 tsp. flax seed or chia seeds
• 1/2 - 1 cup skim milk
• dash cinnamon
• Optional: 4 oz yogurt
• Yogurt will give smoothie a more creamy texture

Blend and enjoy. If fruits are not frozen add 1/2 cup ice.

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Brie & Champagne Fondue
As seen on Great Day on KCWI

Cheese fondue is good as an appetizer before a light meal or a perfect compliment to an evening with friends and a bottle of wine.

INGREDIENTS

• 12 ounces Swiss cheese, grated
• 1 1/4 lb. brie, rind removed & cut into small pieces
• 2 tbsp. cornstarch
• 1 tsp. vegetable oil
• 1 1/2 tsp. garlic, minced
• 1 1/4 cup brut champagne
• 1 tbsp. fresh lemon juice
• 1/8 tsp. nutmeg
• 1/2 tsp. kosher salt
• ground pepper

Combine the swiss cheese, brie & cornstarch in a medium bowl. Set aside.

DIRECTIONS

1. Heat the oil in a heavy-bottomed saucepan over medium heat.
2. Add the garlic and cook, stirring until aromatic and toasty, about 2-3 minutes.
3. Add the Champagne and lemon juice and bring to a simmer.
4. Add 1 handful of cheese at a time, whisking vigorously until the cheese is completely melted before adding more. (Do not allow cheese to get too hot or it will separate)
5. Whisk in the nutmeg, salt and pepper to taste. Taste & season with more nutmeg & salt if necessary.
6. Bring to a boil just before transferring to a fondue pot and keep warm over a low flame.
7. Serve with bread or other dipping ingredients of your choice.

Source: Bride & Groom First & Forever Cookbook
Mary Corpening Barber & Sara Corpening Whiteford

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The Dahl's Chili Cook-Of
As seen on Great Day on KCWI

INGREDIENTS

• 1 lb Graziano Italian sausage
• 1 lb hamburger
• 1 diced onion
• 1 diced green pepper
• 1 tbsp Tone's Chili Seasoning
• 1 tbsp Cookies Flavor Enhancer
• 3 - 15 oz cans of Del Monte Zesty Diced Tomatoes
• 2 - 15 oz cans of Mrs. Grimes Tex Mex Style Chili Beans
• 1 - 15 oz can of Mrs. Grimes Hot Chili Beans
• 1/2 cup hot and spicy bloody Mary mix

Combine the swiss cheese, brie & cornstarch in a medium bowl. Set aside.

DIRECTIONS

1. Brown the sausage and hamburger.
2. Add in onion and green pepper.
3. Cook until tender.
4. Stir in chili seasoning and flavor enhancer.
5. Add in remaining ingredients, stir.
6. Bring to boil, then let simmer for at least 30 minutes.
7. This may also be made in a crockpot.
8. Cook for 8-10 hours on low.

Source: Dahl's Foods

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True Shrimp Creole
As seen on Great Day on KCWI

This traditional Fat Tuesday meal may also be a nice addition to your seafood recipes used during the Lenten season! This recipe is even better if refrigerated overnight to allow all the flavors to blend.

INGREDIENTS

• 1/4 cup all purpose flour
• 1/2 cup canola oil
• 1 med. onion, chopped
• 1 med. green pepper, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 1 can (14 1/2 ounces) stewed tomatoes
• 1 can (6 ounces) tomato paste
• 4 bay leaves
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. hot pepper sauce
• Salt and pepper to taste
• 2 lbs. fresh or frozen uncooked medium shrimp, peeled and deveined
• Hot cooked rice

DIRECTIONS

1. In a lg. heavy skillet, combine the flour and oil until smooth.
2. Cook and stir over medium heat until flour is a rich deep brown.
3. Add the onion, green pepper and celery; Cook for 5-6 minutes or until vegetables are tender.
4. Add garlic; cook 1 minute longer.
5. Stir in the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper.
6. Cover and simmer for 45-50 minutes or until heated through.
7. Add shrimp; Simmer, uncovered for 5-6 minutes or until shrimp turn pink. Discard bay leaves. Serve with rice.

Serves: 4-5

Source: Taste of Home

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Citrus Buttered Lobster
As seen on Great Day on KCWI

The 4-6 ounce lobster tails in Dahl's seafood case are very sweet in flavor! Try this easy recipe for your next 'Surf and Turf ' meal at home.

INGREDIENTS

• 4 6-8 ounce frozen lobster tails
• 1/4 cup butter or margarine, melted
• 1 tbsp. lemon juice
• 1 tsp. finely shredded orange peel
• 1/4 tsp. salt
• Dash ground ginger
• Dash paprika
• Lemon Wedges

DIRECTIONS

1. Partially thaw lobster tails.
2. Use a sharp, heavy knife (or kitchen scissors) cut down through the center of the hard top shell.
3. Cut through meat, but not through under-shell.
4. Spread tail open, butterfly-style, so lobster meat is on top.
5. Place tails on broiler pan, shell side down.
6. Combine melter butter, lemon juice, orange peel, salt, ginger, and paprika; brush some over lobster.
7. Broil 4 inches from the heat 15 to 20 minutes or till meat loses it translucency and can be flaked easily when tested with a fork.
8. Loosen meat from shell by inserting a fork between shell and meat.
9. Brush lobster meat with butter mixture before serving.
10. Serve with lemon wedges.

To Bake lobster tails instead of broiling:
· Cut down the center of the hard top shell but do not butterfly the tail open.
· Brush lobster meat with sauce, close the shell over the meat.
· Bake at 375 degrees for approximately 15 minutes uncovered.
· Brush lobster meat with sauce again before serving or serve on the side.

Serves: 4

Source: All-Time Favorite Fish & Seafood recipes, Better Homes and Gardens 1980

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Sugar Snap Pea Salad
As seen on Great Day on KCWI

INGREDIENTS:

• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 small purple onion, thinly sliced
• 1 4 oz. pkg. feta cheese, crumbled
• 1 cup coarsely chopped walnuts, toasted
• 11 1/2 lbs (24 ounces) Sugar Snap Peas

DIRECTIONS:

1. Clean and boil peas for a few minutes. Once they turn dark green, immediately rinse in cold water with ice cubes.
2. (If frozen, follow stove top directions and cook minimum amount of time). Can be done the day before
3. Combine the first 5 ingredients and whisk until blended.
4. Pour mixture over peas, onion and feta one hour (or more) prior to serving and chill.
5. Be careful not to over mix of the salad will look milky.
6. Add walnuts and toss just before serving.

Source: Stephanie Burrows

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Crock-Pot Mexican Chicken Dip
Featured on Great Day: November 2012

INGREDIENTS:

• 3 10 ounce cans canned chicken meat
• 11 16 ounce container sour cream
• 1 can cream of chicken soup
• 1 8 ounce container AE Mexican dip
• 1 16 ounce jar sliced jalapenos and their juices
• 12 ounces shredded mozzarella cheese
• Tortilla chips

DIRECTIONS:

1. Mix all ingredients together.
2. Crush up 3/4 bag of tortilla chips and mix into dip.
3. Put into crock pot to warm and serve with favorite chips

Source: Cori Wegner

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Pumpkin Cornbread
As seen on Great Day on KCWI

Servings: 12

This pumpkin cornbread is a great addition to any fall meal.

INGREDIENTS:

• 1 cup all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup light brown sugar
• 1 cup cornmeal
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup olive oil
• 1 tablespoon molasses

DIRECTIONS:

1. Preheat the oven to 400 degrees. Grease an 8×8? cake pan.
2. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
4. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
5. Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
6. This recipe makes 12 cornbread muffins, reduce baking time to 10 to 12 minutes.

Source: adapted from Sugarcrafter

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Cheesy Pumpkin Soup
As seen on Great Day on KCWI

Servings: 4

INGREDIENTS:

• 4 cups pumpkin puree (canned or fresh)
• 1 cup vegetable broth
• 1 1/2 cups beer, ale, or apple cider
• 1 cup onion, chopped
• 2 tbs. butter
• 1 tsp. salt
• 3 cloves garlic, crushed
• 1 tbs. Worcestershire sauce
• black pepper, to taste
• cayenne pepper, to taste
• 1 cup cheddar cheese, grated

DIRECTIONS:

1. Using a blender or food processor, puree together the pumpkin and broth. Combine this with the beer in a heavy saucepan. Heat to boiling point, partially cover, and let simmer.
2. Meanwhile, saute onions and garlic with salt in the butter. Cook on very low heat until the onions are well done (a bit brown).
3. Add the onions, scraping pan well, to the simmering pumpkin mixture. Add remaining seasonings and cheese.
4. Stir well, until cheese has melted. Let simmer, partially covered, another 25 minutes. Serve.

Source: Stacie Naczelnik

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Pumpkin Dip
Featured on Great Day: Tuesday, October 16, 2012

INGREDIENTS:

• 8 Ounces cream cheese (softened)
• 13 ounces marshmallow creme
• 1 can pumpkin pie filling
• 1 tsp. pumpkin pie spice

DIRECTIONS:

1. Blend all ingredients together.
2. Serve with graham crackers ginger snaps, or vanilla wafers.

Source: Shanda Hummel

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Toasted & Caramelized Pumpkin Seeds
Featured on Great Day: Tuesday, October 16, 2012

INGREDIENTS:

• 1 cup raw pumpkin seeds with fibers removed (rinsing seeds is not necessary but if you do, pat them dry with paper towels. Do not let the seeds dry on the paper towels)
• 1 tbsp. butter
• 1/2 tsp. salt (or favorite seasoning)
• 2 tbsp. brown sugar (if you want to caramelize seeds)

DIRECTIONS:

1. In medium skillet over medium heat, melt butter.
2. Toss seeds to coat and add seasoning.
3. Cook 5 - 10 minutes until crisp stirring the entire time.
4. Spread on foil or waxed paper to cool.
5. To caramelize seeds, in medium skillet heat 1 tsp. vegetable oil over med-high heat.
6. Stir is toasted seeds. When seeds begin to sizzle stir in brown sugar, stirring constantly for 30 seconds or until seeds are coated with melted sugar and turn deep brown. Be careful not to scorch.
7. Remove from heat and let cool on foil or waxed paper. Break up any clumps before serving.

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Pork Medallions in Chunky Apple Cream Sauce
Featured on Great Day: Tuesday, October 2, 2012

Servings: 4   |   Calories: 215

Pork just doesn't get any better than the tenderloin! This recipe is easy and fast enough for a week night meal, but presents SO well and tastes SO good it will be a recipe for company at my house, too!

INGREDIENTS:

• 1 lb. Farmland All Natural Pork Tenderloin, all fat discarded and cut crosswise into 1-inch slices and each flattened to 1/4-inch thickness
• 2 tsp. light tub margarine
• 1 medium Granny Smith apple, peeled and chopped
• 1/3 cup chopped onion
• 2 medium garlic cloves, minced
• 5 ounces Best Choice fat-free evaporated milk
• 1/8 tsp. salt
• Pinch of white pepper
• Pinch of ground nutmeg
• 2 tbsp. snipped fresh parsley (optional)

DIRECTIONS:

1. Lightly spray a large skillet with cooking spray and set over medium-high heat. Arrange the pork in a single layer in the skillet. Cook for 2 minutes on each side or until tender and slightly pink in the center. Transfer to a plate and set aside. Reduce heat to medium.
2. In the same skillet, melt the margarine and swirl to coat the bottom. Cook the apple and onion for 5 minutes, or until the onion is tender, stirring constantly. Stir in the garlic. Cook for 2 minutes, stirring constantly. Stir in the remaining ingredients except the parsley. Bring to a simmer and simmer for 1 minute, stirring constantly. Stir in the parsley. Return the pork to the skillet. Spoon the sauce over the pork. Reduce the heat to low and cook for 1 minute, or until heated through.

Source: Recipes for the Heart, American Heart Association

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Warm Cranberry Sipper
Featured on Great Day: Tuesday, September 25, 2012

Prep Time: 5 Minutes   |   Cook Time: 10 Minutes   |   Servings: 5

Have steaming mugs ready to serve as guests come in from the cold, or use as a first course with brunch!

INGREDIENTS:

• 2 cups water
• 1/2 cup sugar
• 2 Tone's® Cinnamon Sticks
• 10 Spice Islands® Whole Cloves
• 2 cups cranberry juice cocktail
• 1 cup orange juice

DIRECTIONS:

1. Combine water, sugar, cinnamon sticks and cloves in saucepan; bring to a boil. Reduce heat to simmer and add juices. Simmer 10 minutes, or until warm. To serve, ladle into mugs.

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BBQ Pork Pizza
Featured on Great Day: Tuesday, September 11, 2012

INGREDIENTS:

• 1 Thin Crust Boboli Italian Pizza Crust
• BBQ sauce
• Pulled pork
• Banana peppers (optional)
• Pineapple chunks (optional)
• Shredded pizza cheese of your choice

DIRECTIONS:

1. Preheat oven to 450 degrees.
2. Spread a thin layer of BBQ sauce on the pizza crust and layer the ingredients, finishing with the cheese. Remember less is more with the sauce so the smokey flavor of the pork is not overpowered. Be adventurous and add other vegetable favorites to your pizza.
3. Bake for 10–12 minutes or until bubbly and light brown around the edges.

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Fettucine Alfredo
Featured on Great Day: Tuesday, September 11, 2012

INGREDIENTS:

• 2 cups uncooked noodles (3 to 4 ounces)
• 2 tbsp. butter (1/4 stick)
• 1/2 cup whipping cream
• 1/2 cup grated or shredded Parmesan cheese
• Dash ground black pepper
• Dash grated nutmeg

DIRECTIONS:

1. Cook noodles according to box directions. Drain in a strainer. Return noodles to sauce pan.
2. Fold in butter until melted. Pour in whipping cream. Sprinkle with Parmesan cheese.
3. Fold and stir until cream is partially absorbed and cheese is melted. Add pepper and nutmeg.
4. Feel free to double butter, cream, cheese ratio if you like more sauce or when adding a protein source your dish requires more sauce.

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Steak Salad with Spicy Ranch Dressing
Featured on Great Day: Tuesday, September 11, 2012

INGREDIENTS:

• cooked steak - 3 ounces per serving
• 1 tomato
• 5 ounces frozen corn, thawed
• cilantro for garnish

DRESSING:

• 1/4 cup low-fat buttermilk
• 1/4 cup of salsa
• 2 tbsp. light mayonnaise
• 2 tbsp. low-fat sour cream

DIRECTIONS:

1. In a small bowl whisk together the buttermilk, salsa, mayonnaise and sour cream. Set aside.
2. Arrange the salad greens on plates. Top with the corn, tomato and steak. Drizzle about 3 tbsp. of dressing over each salad. Garnish with cilantro.

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Fruit Pizza
Featured on Great Day: Tuesday, August 21, 2012

From morning playdate to cocktail hour, this sweet faux pizza with a cookie dough crust and cream cheese center is invariably welcomed with oohs, ahhs and a pile of forks.

INGREDIENTS:

• 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1/2 tsp. vanilla
• 4 cups assorted cut-up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
• 1/4 cup apricot preserves, pressed through sieve to remove lumps
• 1 Tbsp. water

DIRECTIONS:

1. HEAT oven to 375°F.
2. LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.
3. BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
4. TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

Kids can help: Break up grahams, stir cream cheese and jam

Extras: Use different flavors of jam, top with a slice of fresh strawberry

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Graham Cracker Cheesecake
Featured on Great Day: Tuesday, August 21, 2012

This snack is the perfect way for everyone to have the taste they want without the fat and calories of a whole slice of cheesecake.

INGREDIENTS:

• 3 ounces of cream cheese, softened for 10 seconds in the microwave
• 3 tablespoons strawberry jam
• A few sheets of graham crackers, broken into squares or rectangles

DIRECTIONS:

1. Mix the softened cream cheese with the jam. Spread a little of the mixture on top of each graham cracker.
2. Either eat right away, or chill for 30 minutes. The grahams will soften and become more like a cheesecake crust, and the topping will firm up.

Kids can help: Break up grahams, stir cream cheese and jam

Extras: Use different flavors of jam, top with a slice of fresh strawberry

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Tangy-Sweet Fruit Dip
Featured on Great Day: Tuesday, August 21, 2012

This tangy-sweet dip could be used for any number of fruits or berries, and the cherry stems make dipping extra fun.

INGREDIENTS:

• 1/4 cup sour cream
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon
• Cherries with stems attached

DIRECTIONS:

1. Stir sour cream, brown sugar and cinnamon together in a bowl.
2. Rinse cherries and arrange them for dipping.

Kids can help: Mix ingredients, wash fruit

Extras: Use yogurt instead of sour cream, use apple or pear slices, strawberries or other berries if they're in season

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Popcorn Cake
Featured on Great Day: Tuesday, August 21, 2012

Prep Time: 20 Minutes   |   Servings: 10

Great for cake walks, children's birthdays, holiday gifts.

INGREDIENTS:

• 1/2 cup butter
• 1 16-ounce bag marshmallows
• 1/4 cup peanut butter
• 4 quarts popped popcorn
• 1 cup dry roasted peanuts
• 1 10-ounce package chocolate candy-coated peanuts

DIRECTIONS:

1. Melt butter, marshmallows, and peanut butter in large pan until completely melted. Cook one more minute.
2. Pour over popped corn and peanuts; mix in the chocolate candy.
3. Pour into a buttered angel food cake pan and turn out on foil-covered cardboard cake plate when it is ready.

Hint: At Christmas, decorate with candy canes and foil-wrapped chocolates. Place a plain bow in center.

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Smoked Ham and Fruit Bites
Featured on Great Day: Tuesday, August 14, 2012

Serves: 6

INGREDIENTS:

• 1/4 cup honey mustard
• 1/2 cup fat-free plain yogurt
• 2 tsp lemon pepper seasoning
• 1 1/2 cups red seedless grapes
• 6 ounces Kretschmar Virginia Smoked Ham slices. Sliced in half and folded like an accordion
• 2 cups mango chunks
• 2 cups watermelon chunks

DIRECTIONS:

1. In a small bowl, combine mustard, lemon pepper seasoning, and yogurt. Set aside to be drizzled over the skewers or served as a dipping sauce.
2. Use a short skewer and thread with a grape, a folded half slice of ham, a mango chunk and a watermelon chunk. Repeat until all ingredients are used.

Caprese Skewers
Featured on Great Day: Tuesday, August 14, 2012

INGREDIENTS:

• 24 NatureSweet Cherub (grape) tomatoes
• 1 lb. buffalo mozzarella, diced or purchased in balls
• 1/2 cup fresh basil leaves
• 1/4 olive oil
• 2 tbsp balsamic vinegar

DIRECTIONS:

1. Using short skewers thread a tomato, followed by a folded basil leave and then a mozzarella chunk or ball and repeat. Continue with another skewer until these three ingredients are all used.
2. Mix the olive oil and balsamic vinegar and drizzle over the top.

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Cilantro, Black Bean, and Corn Salsa
Featured on Great Day: Tuesday, August 7, 2012

Prep Time: 25 Minutes   |   Ready In: 25 Minutes   |   Servings: 72

This lively summer recipe can be served with tortilla chips as an appetizer, or with chicken or fish as a fresh and flavorful side dish. Made with corn, black beans, tomato, onion, pepper, and avocado -- this salsa has the most amazing balance of textures in a great presentation.

INGREDIENTS:

• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can white corn, drained
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1 bunch finely chopped cilantro
• 5 green onions, finely sliced
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 tablespoon minced garlic
• 1/4 cup lime juice
• 1 avocado - peeled, pitted, and diced
• 2 tablespoons olive oil, or to taste

DIRECTIONS:

1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

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Sweet Corn Ice Cream
Featured on Great Day: Tuesday, August 7, 2012

Prep Time: 40 Minutes   |   Servings: 8

Sweet corn is a favorite ice cream flavor in Mexico, where the kernels are usually stirred in whole. We've grated them to extract their sweet, milky liquid and used the kernels and liquid as part of the custard base.

INGREDIENTS:

• 2 ears corn
• 1 cup heavy whipping cream
• 1 1/2 cups milk
• 1/2 cup sugar
• 4 egg yolks
• 1/2 teaspoon vanilla extract

DIRECTIONS:

1. Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their "milk") off the cobs. Discard cobs.
2. In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.
3. Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.
4. Freeze in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.

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Steaks of Summer
Featured on Great Day: Tuesday, July 17, 2012

Certified Angus Beef and All-Natural Meat
• Dahl's features the highest rated all-natural meat in the market
• The Certified Angus Beef ® brand is the best Angus brand available
• Compare Certified Angus Beef to the beef from any other local grocery store and you'll be blown away by the quality, consistency, flavor, tenderness and value
• Dahl's consumers can be confident they're getting a superior product every time
• Dahl's carries all natural beef, chicken and pork. In fact, you won’t find a larger selection of all-natural meat at any other major local grocer in the city

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Dahl's Cheesecake Pie with Berries
Featured on Great Day: Tuesday, July 3, 2012

INGREDIENTS:

• 1 8 ounce package cream cheese
• 2 tsp. vanilla
• 3 ounces cool whip extra creamy with real cream
• 1/3 cup sugar
• 1 Ready Made Graham Cracker Crust

DIRECTIONS:

1. Beat cheese, vanilla, sugar until smooth.
2. Fold in cool whip.
3. Pour into graham cracker pie crust.
4. Chill for approximately 4 hours.
5. Garnish with fresh fruits.

Suggested fruit toppings:Strawberries, Raspberries, Blackberries, Blueberries, Kiwi, Peaches