Appetizer

Spicy Buffalo Wings



Sauce Ingredients

• 1/2 cup LAND O LAKES® Sour Cream
• 1/2 cup mayonnaise
• 5 ounces crumbled blue cheese
• 1 tablespoon milk
• 1/2 teaspoon salt

Chicken Ingredients

• 1 (48-ounce) package (22 to 27) frozen chicken wing drummies, thawed
• 3/4 cup hot sauce
• 1/4 cup LAND O LAKES® Butter, melted
• 1/2 teaspoon spicy seasoned salt

Celery Ingredients

• Celery sticks

Directions

• Combine all sauce ingredients in small bowl; mix well. Cover; refrigerate until serving time.
  Heat oven to 425°F. Place thawed chicken wings into ungreased 13 x 9-inch baking pan. Bake for 25 minutes. Drain.
• Combine hot sauce, butter and seasoned salt in small bowl. Pour mixture over hot chicken; stir to coat. Continue baking for 40 to 45 minutes, spooning hot sauce mixture over chicken every 10 minutes, or until chicken is no longer pink.
• To serve, place chicken onto serving platter. Serve with blue cheese sauce and celery sticks.

Holiday Cheese Truffles



Ingredients

• 2 (8-ounce each) packages Philadelphia Cream Cheese, softened
• 1 (8-ounce) package Kraft Shredded Sharp Cheddar Cheese
• 1 teaspoon garlic powder
• Dash ground red pepper
• 1/4 cup chopped roasted red peppers
• 1/4 cup chopped green onions
• 1 2/3 cups Planters Chopped Pecans
• Sociables Savory Crackers

Directions

• Beat cream cheese, shredded cheese, garlic powder and ground red pepper until well blended. Divide in half.
• Add roasted red peppers to one half and green onions to the other half; mix each half until well blended. Cover. Refrigerate several hours or until chilled.
• Shape each cheese mixture into 24 balls, each about 1-inch in diameter. Roll in pecans. Cover and refrigerate until ready to serve.

Soup

Tortellini Minestrone



Ingredients

• 1 1/4 pounds Italian turkey sausage links, casings removed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 6 1/2 cups reduced-sodium beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 cups thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup ketchup
• 1 teaspoon Italian seasoning
• 2 cups sliced zucchini
• 1 medium green pepper, chopped
• 2 cups frozen cheese tortellini
• 1/4 cup minced fresh parsley
• 2 tablespoons grated Parmesan cheese

Directions

• In a Dutch oven or large saucepan, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender.
• Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with Parmesan cheese just before serving.

Main Dish

Hungarian Beef Round Steak & Spaetzle



Ingredients

• 2 1/4 to 2 1/2 pounds beef bottom round, eye round or boneless beef chuck shoulder steaks, cut 3/4-inch thick
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 (13.75 to 14.50-ounce) can ready-to-serve beef broth
• 5 teaspoons sweet paprika
• 2 medium onions, sliced (1/2-inch), separated into rings
• 2 teaspoons all-purpose flour, mixed with 2 tablespoons cold water
• 2/3 cup dairy sour cream
• 1 (9 to 10.50-ounce) package spaetzle, cooked

Directions

• Cut beef steak into 6 pieces. Combine 2 tablespoons flour, salt and pepper. Lightly coat beef with flour mixture.
• Heat oil in large nonstick skillet over medium heat until hot. Brown beef in batches. Pour off drippings.
• Return beef to skillet. Add broth and paprika; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add onions; continue cooking, covered, 30 to 45 minutes or until beef is fork-tender. Remove beef and onions; keep warm.
• Remove cooking liquid; skim fat. Return 2 1/2 cups liquid to skillet; whisk in flour mixture. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; whisk in sour cream. Serve with beef, onions and spaetzle.

Baked Beef Ravioli with Cheese

Ingredients

• 1 (9-ounce) package BUITONI® Classic Beef Ravioli, prepared according to package directions, kept hot
• 1 (15-ounce) container BUITONI® Marinara Sauce
• 4 ounces mozzarella cheese, cut into 1/2-inch cubes
• 1/2 cup fresh bread crumbs
• 1 tablespoon olive oil

Directions

• Preheat oven to 400*F (205*C). Lightly grease 8-inch-square baking dish.
• Combine hot pasta, sauce and cheese; spoon into prepared baking dish. Combine bread crumbs and oil in small bowl; sprinkle over pasta mixture. Cover.
• Bake for 20 minutes. Uncover; bake for an additional 5 minutes.

African Chicken Stew



Ingredients

• 1 tablespoon olive oil
• 1 (3 pound) roasting chicken, deboned and cut into bite size pieces
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 large potato, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1 cup water
• 3/4 cup unsalted natural-style peanut butter
• 1 (15 ounce) can garbanzo beans, drained and rinsed

Directions

• In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
• Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
• Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

A Good Easy Garlic Chicken



Ingredients

• 3 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2 teaspoons garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon onion powder

Directions

• Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Dessert

Chocolate Chip Cookie Ice Cream Cake



Ingredients

• 1 (18 ounce) package small chocolate chip cookies
• 1/4 cup margarine, melted
• 1 cup hot fudge topping
• 2 quarts vanilla ice cream
• 1 cup whipped cream
• 12 cherries

Directions

• Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
• Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
• Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Black & White Chocolate Tartlets

Crust Ingredients

• 1 1/2 cups (24) crushed creme-filled chocolate cookies
• 3 tablespoons LAND O LAKES® Butter, melted

Filling Ingredients

• 1 (8-ounce) package cream cheese, softened
• 12 ounces white chocolate, melted, cooled

Directions

• Combine cookie crumbs and butter in medium bowl; mix well. Reserve 2 tablespoons crumb mixture. Divide remaining crumb mixture evenly among 24 mini muffin cups lined with paper or foil cups. Press crumb mixture evenly onto bottom of each cup.
• Beat cream cheese in small mixer bowl at medium speed, scraping bowl often, until creamy. Add melted white chocolate; continue beating until well mixed (1 to 2 minutes).
• Pipe filling, using pastry bag fitted with star tip, evenly over crust into each muffin cup. Sprinkle with remaining crumbs. Freeze until firm (at least 1 1/2 hours).

Black & Blue Raspberry Tart

Crust Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup LAND O LAKES® Butter, cut into 1-inch pieces
• 2 tablespoons finely chopped walnuts
• 2 tablespoons LAND O LAKES® Sour Cream

Filling Ingredients

• 1 (1/4-ounce) envelope unflavored gelatin
• 3 tablespoons blackberry brandy or water
• 2 tablespoons water
• 1/2 cup fresh blueberries
• 1/3 cup fresh blackberries
• 1/3 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 cup plain yogurt
• 3/4 cup LAND O LAKES® Sour Cream
• 1/2 teaspoon vanilla extract

Sauce Ingredients

• 1/4 cup orange-flavored liqueur or orange juice
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons orange juice1 cup LAND O LAKES® Sour Cream
• 1 to 2 teaspoons grated orange peel

Garnish Ingredients

• Fresh berries, if desired
• Mint leaves, if desired

Directions

• Combine flour, 2 tablespoons sugar and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and 2 tablespoons sour cream, 1 tablespoon at a time, until dough forms a ball. Flatten ball slightly; wrap in plastic food wrap. Refrigerate about 30 minutes.
• Heat oven to 350°F.
• Roll out dough on lightly floured surface into 12-inch circle. Place into 9-inch tart pan with removable bottom. Bake for 18 to 22 minutes or until lightly browned; set aside.
• Meanwhile, combine gelatin, brandy and water in 1-quart saucepan. Cook over medium heat, stirring constantly, until gelatin is completely dissolved (2 to 3 minutes). Remove from heat. Combine blueberries, blackberries and raspberries in 5 cup blender container. Cover; blend at high speed until pureed (1 minute). Place in medium bowl. Stir in all remaining filling ingredients. Stir in gelatin mixture with wire whisk. Pour filling into crust. Cover; refrigerate at least 3 hours.
• Meanwhile, stir together liqueur, brown sugar and orange juice in medium bowl until sugar is dissolved. Stir in 1 cup sour cream and orange peel with wire whisk. Cover; refrigerate at least 30 minutes. Serve sauce over individual servings; garnish with fresh berries and mint leaves.

Drink

Berry Bean Blast



Ingredients

• 1 (15 ounce) can navy beans or Great Nortern beans or 1 1/2 cups cooked dry-packaged Navy beans or Great Nortern beans, rinsed, drained
• 1 1/2 cups orange juice
• 2 cups quartered strawberries
• 2 to 3 tablespoons honey
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 6 to 8 ice cubes

Directions

• Process all ingredients, except ice cubes, in blender until smooth
• Add ice cubes and blend until smooth
• Serve in glasses

Pink Lady

Ingredients

• 1 ruby red grapefruit, peeled
• 1 white grapefruit, peeled
• 1handful cranberries

Directions

• Juice the grapefruit and cranberries together