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Give thanks this month with the following recipes....

Spiced Cranberry Dip

1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup canned whole berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp. ground red pepper (cayenne)
1/4 cup Slivered Almonds, toasted


SPREAD cream cheese onto bottom of 9-inch pie plate.
MIX cranberry sauce, orange marmalade and ground red pepper; spoon over
cream cheese. Sprinkle with almonds.
SERVE with RITZ Crackers.

The Ultimate Stuffed Mushroom

20 fresh mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup)
2 Tbsp. Grated Parmesan Cheese
1/2 tsp. Italian seasoning


HEAT oven to 400°F. Remove stems from mushrooms. Finely chop enough stems to
measure 1/4 cup. Discard remaining stems or refrigerate for another use.
MELT butter in large skillet on medium heat. Add chopped stems, onions and peppers;
cook and stir until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps.
Place on baking sheet.
BAKE 15 min. or until heated through.

Mushrooms can be stuffed several hours in advance. Refrigerate until ready to serve.
Uncover and bake at 400°F for 20 min. or until heated through.
When preparing mushrooms for stuffing, use a melon baller to carefully scoop a little mushroom
flesh from the cap after removing the stem. Then use the melon baller to easily scoop the
filling mixture into the mushrooms.

Holiday Beef Roast

1 (5 lb.), 2 to 3 ribs beef prime rib roast
1 Tbsp. black pepper
1 cup Zesty Italian Dressing
1-1/2 cups Mayonnaise
1/4 cup Prepared Horseradish
1/4 cup Honey-Mustard Dressing
1/2 tsp. dried thyme leaves


PLACE meat in large glass dish; sprinkle with pepper. Pour Italian dressing over meat.
Refrigerate 15 min. to marinate, turning occasionally.
HEAT oven to 325°F. Remove meat from marinade; discard marinade. Place meat, fat-side up,
in shallow roasting pan. Bake 2 to 2-1/2 hours or until 150°F, basting occasionally with pan juices.
Remove from oven. Cover with foil; let stand 15 to 20 min. or until medium doneness (160°F).
MEANWHILE, mix 1 cup mayo and horseradish in serving bowl. Mix remaining 1/2 cup mayo,
honey-mustard dressing and thyme in separate serving bowl. Slice meat. Serve with the sauces.

Not a fan of horseradish? Prepare sauce as directed, substituting 2 minced garlic cloves
and 2 Tbsp. chopped fresh parsley for the horseradish.

Ranch Mashed Potatoes

1 lb. potatoes, peeled, cut into chunks
1 cup bite-size cauliflower florets
1/4 cup Ranch Dressing


COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender.
DRAIN vegetables; return to saucepan. Add dressing; mash until vegetable mixture is light and fluffy.
For best results, cut potatoes and cauliflower into equal-size pieces to ensure even cooking.

Fresh Vegetable Saute

2 Tbsp. olive oil
1-1/2 cups each: broccoli and cauliflower florets
1 cup diagonally sliced carrots
3/4 cup each: snow peas and sliced yellow squash
1/2 cup each: sliced mushrooms, red pepper strips and onion wedges
1/4 cup red wine vinegar
1 env. Italian Dressing Mix


HEAT oil in large skillet on medium-high heat.
ADD vegetables; cook and stir until crisp-tender.
STIR in vinegar and dressing mix; cook until heated through, stirring occasionally.

Golden Dinner Rolls

2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1/2 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup shortening
3 eggs, beaten
6 cups unbleached flour


Soften yeast in warm water. Place sugar and salt in large mixing bowl. Set aside.
Heat and stir milk and shortening until shortening melts (120 degrees F-130 degrees F).
Add to mixing bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form
a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic.
Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves.
Place on greased baking sheets or in bread pans. Cover and let rise until nearly doubled,
about 30 minutes. Bake rolls at 375 degrees F for 15-18 minutes or until golden.
Bake loaves at 375 degrees F for about 30 minutes or until bread tests done.
Remove from pans and cool on wire racks.

Chocolate Eclair Squares

2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
2 cups cold milk
1 tub (8 oz.) Whipped Topping, thawed
64 NILLA Wafers
2 squares Semi-Sweet Chocolate


BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in whipped topping.
ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture.
Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred.
Drizzle over dessert.
Garnish with Whipped Topping (in a can) just before serving.

Ruby Punch

3 cups cranberry juice cocktail
6 whole cloves
2 cinnamon sticks
3/4 cup Tropical Punch Flavor Sugar-Sweetened Soft Drink Mix
1/3 cup Cherry Flavor Sugar-Sweetened Drink Mix
2 qt. (8 cups) cold water
ice cubes


MIX cranberry juice cocktail, cloves and cinnamon sticks in medium saucepan.
Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 5 minutes; cool.
Remove cinnamon sticks and cloves; discard.
PLACE drink mixes in punch bowl just before serving. Add cold water; stir until drink
mixes are completely dissolved. Stir in cranberry juice mixture.
ADD ice cubes.

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