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New Kraft Recipe Makers Coupon - Free at Target , $1.00 at Redners
Oct 08, 9:02PM
Kraft Recipe Makers Coupon
There is another new Kraft Recipe Makers Coupon available to print. The coupon is good on $1.50/1 Kraft Recipe Makers.
$1.50/1 Kraft Recipe Makers Coupon
Target Deal:
Buy (2) Kraft Recipe Maker $2.99
Buy one, get one free
use (2) $1.50/1 Kraft Recipe Makers Coupon
Free after coupons
Redners Deal:
Kraft Recipe Makers $2.50
use $1.50/1 Kraft Recipe Makers Coupon
$1.00 after coupon
Food & Wine Pairing Recipe of the Week - Thyme and Rosemary ...
Oct 08, 8:35PM
Keeping with the BBQ theme this week, and due to the spring Rabbit population explosion around here, we thought it rather fitting to share this flavoursome recipe. Sustainable living at it's best! Rabbit, fresh herbs from the garden and Wine all from our land. Fresh, local and good for you.
Inspired by the fabulous Jamie Oliver, this Rabbit dish is a favorite. It is very easy and if you don't have a BBQ can just as easily be done in the oven.
Marinated and BBQ Rabbit Skewers
Ingredients:
- 1.2 kg rabbit, preferably wild, jointed
- 1 handful fresh thyme and rosemary, leaves picked
- 4 cloves garlic, peeled
- olive oil
- zest and juice of 1 lemon
- 1 teaspoon honey
- 4 thick slices of streaky bacon
- salt
- freshly ground black pepper
Method
Place your rabbit pieces into a bowl.
Using a pestle and mortar, or a food processor, mash or whiz up the thyme and rosemary leaves to a pulp, then add the garlic cloves and mash or whiz again.
Stir in 8 tablespoons of olive oil, the lemon zest and juice and the honey, and pour this over the rabbit. Put the meat to one side and let it come to room temperature while you light your barbecue.
Time to add more flavour! Get a couple of sprigs of fresh thyme and tie them together like a little brush. Each time you turn the meat, dab it with a little of the marinade to give you a lovely encrusted layer of flavour. This rabbit is going to be really tasty!
Keeping the marinade to one side, remove the pieces of meat and season with salt and pepper. Sandwich the bacon between the 2 pieces of belly using 3 skewers. Put the legs and shoulder on the barbecue. When they've been cooking for 10 minutes, put the belly on. After another 10 minutes put the saddle and ribs on. Make sure you turn the meat over every so often. Look after it by controlling the temperature and basting it continuously with the marinade.
We serve our Rabbit with a fresh salad full of leafy greens and fresh spring beans. Simply delicious!
Wine Pairing - Bald Hills Pinot Gris 2010
Bright, elegant and fresh with notes of toffee, perfect matched with the smoky BBQ flavours of the Rabbit. The citrus flavours are a friendly match with the strong Central Otago Thyme flavours in the marinade. A match made in heaven!
Raymond Chan
17.5/20
Big E Bisquick Family Favorites Recipe Contest Winner: Tomato Tart!
Oct 08, 8:16PM
CHICOPEE, Mass. (Mass Appeal) - For the 2013 Family Favorites Recipe Contest at the Big E, contestants were asked to create and compete with any delicious dish that will wow their family, friends and the fair's judges. Anne Crouss of Feeding Hills took 1st place with her recipe for a Tomato Tart using Bisquick!
Tomato Tart
For the Crust:
1 1/2 cups Original Bisquick mix
1/4 + 1/8 cup butter, softened
1 tablespoon fennel seeds, crushed
4 to 5 tablespoons boiling water
1 egg white, lightly beaten
For the Filling:
15 black and/or green bar style olives, chopped
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh thyme
1 tablespoon olive oil
1 1/2 cups shredded Italian Fontina cheese
3 large tomatoes, sliced 1/8-inch thick, well drained on paper towels
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Fresh thyme sprigs
Directions:
- Preheat oven to 450 degrees F.
- Prepare the crust by mixing Bisquick mix, butter and crushed fennel seeds in a small bowl.
- Add water and stir vigorously until a soft dough forms.
- Press into a 12-inch tart pan and bake for 8 to 10 minutes until light brown.
- Reduce heat to 400 degrees F.
- Brush bottom of tart with a lightly beaten egg white and bake until golden, approximately 10 minutes.
- Cool slightly on a wire rack.
- Prepare tomato filling by mixing olives, onions, thyme and olive oil together in a small bowl.
- Sprinkle cheese over bottom of cooled crust.
- Arrange the tomato slices in slightly overlapping circles over the cheese.
- Sprinkle evenly with salt and pepper. Sprinkle olive and onion mixture on top of the tomatoes.
- Bake in the 400 degree F oven for approximately 20 to 25 minutes, when the cheese is melted and the tomatoes are golden and bubbly.
- Garnish with thyme sprigs and serve warm or at room temperature.
$1.50/1 Kraft Recipe Makers - FreeCoupons.com
Oct 08, 8:11PM
Get a home cooked meal without spending hours in the kitchen! Save on Kraft's new Recipe Makers product with this high-value $1.50 off printable coupon! With this new product you'll have 2 savory sauces created with fresh ingredients that will make you a delicious meal!
Recipe Roundup: Our Spookiest Snacks | Williams-Sonoma Taste
Oct 08, 8:11PM
Halloween is all about theatrics — crazy costumes, eerie decorations and, of course, plenty of festive foods. Get into the spirit with these homemade snacks and sweet treats, which are great to give as gifts or serve at a bewitching bash. Trick or treat!
 Spider Deviled EggsThese easy appetizers put a spin on the classic, using olive halves and slices to create the shape of creepy-crawling spiders. |
 "Dirty" Popcorn BallsPerfect for a Halloween party, these dressed-up popcorn balls can be made in advance. Or, let kids make them during the party for a fun activity. |
 Skeleton CookiesDress up classic sugar cookies with our scary skeleton cookie cutters — they can create all sorts of spine-tingling poses. Plus, they're easy for kids to use. |
 Caramel Popcorn GhostsThese treats make ghoulish party favors! Just wrap popcorn balls in parchment paper with a ribbon to make a ghostly shape. |
 Creepy Crawler Halloween CupcakesDevil's food cupcakes are a fitting base for these Halloween cupcakes, which are topped with a spider web design made from two chocolatey glazes. |
Featured Recipe: A jack-o-lantern caramel apple made with our DIY kit – customize your own!
©2013 Williams-Sonoma Taste. All rights reserved.
Krystal Keith in the Kitchen: Get Krystal's Recipe for Pumpkin Bread ...
Oct 08, 8:07PM
Krystal Keith photo courtesy of Show Dog-Universal.
You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, "Daddy Dance With Me," which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, "Get Your Redneck On." [Get it here!] But did you know she's also super talented in the kitchen? Krystal's been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she's sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
Week 1: German Chocolate Cheesecake Squares >>
Week 2: Balsamic Glazed Pork Tenderloin >>
"To me, fall is synonymous with pumpkins, pies, eggnog, boots and sweaters," says Krystal. "I absolutely love the combination of perfectly warm days with the promise of crisp cool nights. With the arrival of fall, I thought this would be the perfect recipe to share with y'all. This recipe is a combination of my great-grandmother, Nannie's, "Pumkin Bread" recipe and my own "Pumpkin Spice Icing" recipe. She used to make loaves of pumpkin bread for Thanksgiving and Christmas and they were definitely a highlight. I hope you all love them as much as I do."
Photo by Krystal Keith.
Ingredients:
Pumpkin Bread:
3 cups sugar
4 eggs
1 cup vegetable oil
1 tsp vanilla
2 cups pumpkin puree
3 1/2 cups flour
1/3 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 cup nuts
Photo by Krystal Keith.
Icing:
2 sticks butter, softened
4 cups powdered sugar
4 Tbsp milk
3 Tbsp pumpkin puree
1/2 tsp cinnamon, plus extra for dusting
1/4 tsp nutmeg, plus extra for dusting
Directions:
Preheat oven to 350 degrees. Mix all the pumpkin bread ingredients in order from sugar to nuts using a stand or electric hand mixer. Make sure to incorporate each ingredient before the next one is added. You can either spray or line the wells of a muffin tin. Spoon 1/3 cup of mixture into each well. Place in the oven for 25 minutes. You can also use a mini-loaf pan (8 mini-loaves per pan) as long as you adjust your baking time to 35-40 minutes.
While the cupcakes are baking, prepare the icing. Whip the butter, pumpkin, cinnamon and nutmeg together. Slowly begin to add in the powdered sugar with the mixer on the lowest level to avoid a powdered sugar bomb going off in your kitchen. Once all the sugar is incorporated well, add the milk and beat/whip for 2-3 minutes. Remove cupcakes from the oven and allow to completely cool.
Once cool, use a metal blade spatula, rubber spatula or a butter knife to ice the cupcakes. For a decorative touch you can dust the finished product with some cinnamon and nutmeg. Makes 24-30 cupcakes.
XOXO
Krystal
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