Pimento Bacon Cheese Bites

Ingredients
1 (8 oz.) package cream cheese, softened
1/4 cup mayonnaise
1 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/2 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. ground cayenne pepper
1 cup shredded sharp Cheddar cheese
1 (4 oz.) jar diced pimentos, drained
1/4 tsp. salt
1 jalapeño, seeds removed and finely chopped
1/4 tsp. freshly ground black pepper
1 1/2 cups bacon, cooked and finely chopped
1 1/2 cups pecans, toasted and finely chopped
Pretzel sticks for serving

Directions
In a large bowl, mix cream cheese, mayonnaise, Worcestershire sauce, Dijon mustard, garlic salt, onion powder and cayenne until smooth. Mix in cheese, pimentos and jalapeno until well combined. Season with salt and pepper. Refrigerate for at least 4 hours or until firm.

In a medium bowl, combine bacon and pecans. Using a spoon, form heaping tablespoons of pimento cheese into balls. Roll each cheese ball in bacon mixture.

Refrigerate cheese balls until firm. Just before serving, skewer each cheese ball with a pretzel stick.

Homemade Pita Wedges

Ingredients

3 Tbsp. olive oil
1/4 tsp. garlic powder
3/4 tsp. ground cumin
1/4 tsp. cayenne pepper
5 whole wheat pitas with pockets
1/2 cup grated Parmesan cheese
1/2 tsp. salt
Hummus for serving

Directions
Preheat oven to 350º.

In a small bowl mix oil, garlic powder, cumin and cayenne. Carefully cut each pita in half. Brush one side of pita halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oil side up, on an ungreased baking sheet. Sprinkle with cheese and salt. Bake for 12 to 15 minutes or until golden brown. Let cool and serve with hummus.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!

Cheesy Scalloped Potatoes with Ham

This creamy cheese sauce makes this dish delicious!

Ingredients
4 Tbsp. unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 cups milk
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 cups shredded sharp Cheddar cheese
2 lbs. russet potatoes, washed, peeled and thinly sliced
4 cups ham, diced chopped chives for garnish

Directions
Preheat oven to 350º.

Spray baking dish with cooking spray and set aside. Melt butter in a large skillet over medium heat. Cook onion for 4 minutes, stirring occasionally. Add garlic and cook for another 1 to 2 minutes, until garlic is fragrant and onions are tender. Stir in flour and cook for 1 minute. Whisk in milk and cook until sauce is thickened and bubbly, about 4 to 5 minutes. Add salt, pepper and cheese. Stir until cheese is melted. Remove sauce from heat.

Place half the potatoes in the bottom of the prepared baking dish. Top with half the ham, then half the sauce. Repeat layers and cover with foil. Bake covered for 45 minutes, then remove foil and bake for 20 to 30 minutes more, until potatoes are tender and top is golden and bubbly. Let cool for 10 to 15 minutes and top with chives before serving.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!

Pineapple Brown Sugar Glazed Ham

The perfect holiday recipe for this year’s gathering!

Ingredients
1 cup brown sugar
1/2 cup maple syrup
1/4 tsp. cinnamon
1/4 cup Dijon mustard
1 (5 lb.) whole boneless fully cooked ham
Whole cloves
12 maraschino cherries, drained and halved
1 Tbsp. cornstarch
1 (20 oz.) can crushed pineapple, undrained

Directions
Preheat oven to 350º.

In a medium bowl mix sugar, syrup, cinnamon and mustard until blended. Use a paring knife, cut even diagonal slits across top of ham in one direction. Repeat, making slits in opposite direction to form diamond shapes. Insert cloves where cuts meet. Place ham on rack in a shallow pan. Place cherries, cut-side down, on surface of ham.

Bake for 2 hours or until ham is heated through. About 30 minutes before ham is done, brush with 1/2 cup syrup mixture.

About 10 minutes before ham is done, mix remaining syrup mixture, cornstarch and pineapple in a saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook and stir on medium-low heat for 5 minutes or until thickened. Slice ham and serve with sauce.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!

Peppermint Chocolate Chip Cookies

Ingredients
1 stick unsalted butter, softened
3/4 cup sugar
1 egg
1/4 tsp. peppermint extract
1/4 tsp. vanilla extract
1 1/4 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/3 cup dark chocolate chips
1 candy cane, finely crushed

Directions
Preheat oven to 350º.

In a large bowl, mix butter and sugar together for about 1 to 2 minutes. Add egg, peppermint and vanilla extract and beat until light and fluffy. Gradually add flour, cocoa powder, salt, baking soda and baking powder. Mix until well combined. Mix in chocolate chips.

Form dough into small balls and place about 2 inches apart on an ungreased baking sheet. Bake for 10 to 12 minutes. Pull cookies out of the oven and sprinkle candy cane overtop. Transfer to a wired rack to completely cool.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!

Cinnamon Roll Pancakes

Double this recipe and freeze the leftovers!

Ingredients
1/4 cup plus 2 Tbsp. brown sugar
1 stick unsalted butter, divided
1/2 Tbsp. ground cinnamon
1/4 tsp. nutmeg
2 oz. cream cheese, softened
1/2 tsp. vanilla extract
3/4 cup powdered sugar
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg, lightly beaten
1 Tbsp. canola or vegetable oil

Directions
In a medium bowl combine brown sugar, 4 tablespoons melted butter, cinnamon and nutmeg. Scoop into a plastic bag and set aside.

In a small pan melt remaining 4 tablespoons butter over low heat. Whisk in cream cheese, vanilla and powdered sugar. Remove from heat and set aside.

In a separate bowl combine flour, baking powder and salt. Whisk in milk, egg and oil. Heat a skillet to medium-low and spray with non-stick cooking spray. Add about 1/2 cup batter to the skillet. Wait until bubbles start to form.

Snip a corner of the bag of the cinnamon mixture and create a swirl pattern in the center of the pancake. Flip pancake and continue cooking for an additional 1 to 2 minutes until golden brown. Repeat with remaining batter. Warm glaze if needed and drizzle over pancakes.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!

Chicken Pot Pie Cups

Ingredients
1 Tbsp. olive oil
3 carrots, peeled and sliced
2 celery stalks, diced
1 onion, diced
1/2 cup frozen peas
1/4 cup chicken broth
3/4 tsp. poultry seasoning
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. cornstarch
1 1/2 cups whole milk
2 cups shredded rotisserie chicken
1 Tbsp. fresh parsley, chopped
1 (10 oz.) package puff pastry shells

Directions
Heat olive oil in a large pot over medium heat. Add carrots, celery and onion. Cook for 5 minutes, covered. Add peas, chicken broth, poultry seasoning, salt and pepper. Mix well and cook for an additional 5 minutes, covered, until vegetables are soft. Add cornstarch and milk, cook for 5 minutes on medium heat. Stir in chicken and cook for 5 minutes until heated through, adding more milk if needed. Add parsley, stir and turn off heat.

While pot pie mixture cooks, bake puff pastry shells to package directions. Once done, cut out the middle of each shell and stuff with chicken pot pie filling. Top with puff pastry lid.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!

Gia Russa Italian Ricotta Cookies

Ingredients
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter
2 cups sugar
2 eggs
15 oz. Gia Russa Ricotta Cheese
3 Tbsp. freshly squeezed lemon juice
3 Tbsp. lemon zest
1 tsp. vanilla extract
3 Tbsp. orange zest
1 jar Gia Russa Sicilian Lemon Marmalade or Gia Russa Sicilian Orange Marmalade
1/2 cup water
1/2 cup powdered sugar (optional)

Directions
Preheat oven to 375º.

In mixing bowl, combine baking powder and salt. Set aside. In large mixing bowl, combine butter and sugar. Beat until light and fluffy. Add eggs, beating until mixed well. Add ricotta cheese. For lemon flavor add lemon juice and lemon zest, or for orange flavor add vanilla and orange zest. Beat to combine and slowly stir in dry ingredients. Line baking sheet with parchment paper. Spoon dough onto baking sheet. Bake for 15 minutes. Remove from oven and let cookies cool.

In sauté pan, depending on which flavor, empty marmalade jar and mix with water, stirring constantly, until heated thoroughly. For a sweeter version, add powdered sugar. Let cool. Spoon over cookies and let glaze set.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!

Red Velvet Cheesecake Brownies

 

This recipe adds a different twist to a traditional red velvet cake!

Ingredients
1 stick unsalted butter, melted
1 1/4 cup sugar, divided
1/4 cup unsweetened cocoa powder
1 oz. red food coloring
1 1/4 tsp. vanilla extract, divided
1 tsp. distilled white vinegar
1/4 tsp. salt
3 eggs, slightly beaten, divided
3/4 cup all-purpose flour
1 (8 oz.) package cream cheese, softened

Directions
Preheat oven to 350º.

Grease an 8 x 8-inch baking dish. Whisk butter and
1 cup sugar in a large mixing bowl. Stir cocoa powder, red food coloring, 1 teaspoon vanilla, vinegar and salt into butter mixture, mixing well. Stir 2 eggs into mixture until thoroughly combined. Stir in flour just until combined; set aside 1/4 cup batter. Pour remaining batter into prepared baking dish.

Using an electric mixer, in a bowl on medium speed, beat cream cheese until light and fluffy. Add remaining 1/4 cup sugar, 1 egg and 1/4 teaspoon vanilla, mix for
3 to 4 minutes until well blended. Spoon cream cheese mixture evenly over batter. Drizzle reserved 1/4 cup batter over cream cheese mixture. Drag a knife through batter and cream cheese mixture to create swirls. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Let cool and serve.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!

Chicken Shawarma with Hummus

Top this wrap with tomatoes, cilantro and tzatziki sauce!

Ingredients
2 Tbsp. lemon zest
2 Tbsp. freshly squeezed lemon juice
1/4 cup olive oil
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. curry powder
1/4 tsp. ground nutmeg
1/4 tsp. crushed red pepper flakes
1 lb. boneless, skinless chicken thighs, trimmed and sliced
Classic hummus and pita bread for serving

Directions
In a small bowl, whisk together lemon zest, lemon juice and olive oil. Set aside. Heat garlic, salt, pepper, cumin, paprika, curry powder, nutmeg and red pepper flakes in a skillet on medium-high. Toast spices, stirring constantly, until fragrant. Mix spices into lemon mixture. In a resealable plastic bag, combine chicken with marinade. Refrigerate for 30 minutes.

Preheat oven to 425°.

Place chicken on a greased baking sheet. Bake for 16 to 18 minutes, until chicken is fully cooked and starting to crisp on the edges. Spread hummus on toasted pita and top with chicken and desired toppings.

Be sure to watch Great Groceries on 21 WFMJ every Tuesday and Thursday during the 6am hour and Wednesdays at Noon!