Labor Day Menu prepared with the Labor Day Collection (Item: ) BBQ Bacon Grilled Shrimp

Transcription

1 Labor Day Menu prepared with the Labor Day Collection (Item: ) BBQ Bacon Grilled Shrimp 2 pounds (16-20 count) raw shrimp, peeled and deveined 2 teaspoons Seasoned Salt bacon slices, cut into thirds (about ¾ pound) (6-inch) bamboo skewers, soaked in water 30 minutes ½ cup Smoky Bacon BBQ Sauce 1. Prepare grill to medium heat. Sprinkle shrimp with Seasoned Salt. 2. Wrap 1 3 strip of bacon around each shrimp. Place two shrimp on each skewer. 3. Place shrimp on grill. Grill, turning occasionally and brushing with Smoky Bacon BBQ Sauce the last 5 minutes, until the internal temperature of shrimp reaches 145 F on an instant-read food thermometer, shrimp is opaque in color and bacon is crispy, about minutes. Makes 12 servings. Make Ahead: Prepare through step 2 up to 1 day ahead. Place in a storage container; refrigerate. Continue with step 3.

2 Chicken Bowtie Salad 8 ounces farfalle (bowtie) pasta 1 pound boneless skinless chicken breasts 1 teaspoon Garlic Pepper Seasoning ½ cup Brown Sugar Honey Mustard ¼ cup olive oil ¼ cup balsamic vinegar 1. Prepare pasta according to package directions to al dente. Rinse with cold water; drain. 2. Sprinkle chicken with Garlic Pepper Seasoning and place in a gallon resealable freezer bag. In large storage container, combine Brown Sugar Honey Mustard, oil and vinegar; whisk to combine. Pour half over chicken; seal well and toss to coat. 3. Add remaining ingredients to storage container; stir to combine. Stir in cooled pasta; cover. Refrigerate chicken and pasta several hours or up to overnight. 4. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Place chicken on grill. Grill, turning once, minutes or until internal temperature reaches 165 F on an instant-read food thermometer. 5. Remove from grill; salt and pepper as desired. Let stand 10 minutes. Chop chicken and stir into pasta salad. Salt and pepper salad as desired. Makes about 12 (¾ cup) servings. ¾ cup mayonnaise 2 teaspoons Seasoned Salt 1 red bell pepper, chopped 2 cups green grape halves 1 cup sliced celery ¼ cup diced red onion 1 cup chopped walnuts, toasted, optional Dill Pickle Potato Salad 2½ pounds baby red potatoes with skins, quartered 2 teaspoons salt ¾ cup sour cream ½ cup mayonnaise 1 packet Dill Pickle Dip Mix 1 tablespoon yellow mustard 1 cup chopped celery ½ cup chopped red onion 1 3 cup chopped dill pickles 4 hard-boiled eggs, peeled and chopped 1. Place potatoes and salt in large saucepan; cover with water. Bring to boil over high heat; reduce heat and simmer 15 minutes or until potatoes are tender. Drain and cool completely. 2. In large mixing bowl, combine sour cream, mayonnaise, Dill Pickle Dip Mix and mustard; stir to combine. 3. Remove some of the skins from potatoes, if desired, and cut into bite-size cubes. Add potatoes and remaining ingredients to bowl; stir gently. Salt and pepper as desired. 4. Refrigerate, covered, 30 minutes or up to overnight. Makes 8 servings.

3 Fiesta Dip & Chips ¾ cup sour cream ¾ cup mayonnaise ¼ cup creamy ranch dressing 1 (10 ounce) can diced tomatoes with green chiles, drained 1 cup finely shredded Cheddar cheese 2-3 tablespoons Fiesta Party Seasoning Corn chip scoops or tortilla chips 1. In medium bowl, combine all ingredients except chips. Stir to combine. 2. Refrigerate, covered, 1 hour or up to overnight. 3. Serve with chips. Makes about 3 cups dip. Gotta Have S more Cake 1 package Classy Chocolate Pound Cake Mix 1 cup water ¾ cup butter, melted 1 cup 2% milk 1 cup heavy whipping cream 1 (3.9 ounce) package instant chocolate pudding & pie filling mix ¾ cup crushed honey grahams cereal + additional for garnish 1 (7 ounce) jar marshmallow crème Special Equipment: Kitchen torch, optional 1. Prepare Classy Chocolate Pound Cake according to package directions using water and butter; divide between 2 (8 or 9-inch) greased round baking pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely. 2. In large mixing bowl, combine milk, whipping cream and pudding. Using an electric mixer, mix on medium speed 2 minutes. Let stand 5 minutes. 3. Place one cake on a serving platter. Spread with 1 3 of the chocolate mousse, top with honey grahams cereal and another 1 3 of the mousse. Place second cake on top; spread top with remaining mousse. Refrigerate, covered, up to 1 day. 4. When ready to serve, warm marshmallow crème in microwave 30 seconds. Pour over cake. Using a kitchen torch, brown crème, if desired. Optionally, sprinkle cake with additional cereal crushed to create a toasted look to crème. Serve immediately. Makes 12 servings.

4 Grilled BBQ Chicken Pretzel Pizza 1 package Salted Pretzel Roll Mix 1 cup water 2 tablespoons olive oil, divided 1 medium red onion, sliced 1 teaspoon Garlic Pepper Seasoning Heavy-duty aluminum foil No-stick cooking spray ½ cup Smoky Bacon BBQ Sauce 2 cups shredded deli rotisserie chicken or cooked chicken 2 cups shredded mozzarella cheese 1. Preheat grill to medium-low heat. Prepare Salted Pretzel Roll Mix according to package directions through step 1 using water. Let stand 10 minutes. 2. Meanwhile, in medium skillet, heat 1 tablespoon oil over medium heat. Add onions and Garlic Pepper Seasoning. Sauté until golden brown, about 8-10 minutes. 3. Place a 24x18-inch piece of foil on a rimless baking sheet (or back side of rimmed); spray foil with cooking spray. Press and roll pretzel dough to an 18x12-inch rectangle. Slide foil off baking sheet onto grill. Grill 6-7 minutes. Remove crust with foil from grill onto baking sheet. 4. Carefully turn crust over onto another 24x18-inch piece of foil sprayed with cooking spray; discard first sheet of foil. Brush edges of crust with remaining 1 tablespoon oil and sprinkle with desired amount of salt packet. 5. Spread crust with Smoky Bacon BBQ Sauce. Top with chicken, caramelized onions and cheese. Sprinkle with additional Garlic Pepper Seasoning, if desired. Continue grilling 6-7 minutes or until cheese is melted. Remove from grill. Let stand 2-3 minutes. Cut into 24 sections. Makes 12 servings. Make Ahead: Prepare step 2 only up to 1 day ahead. Refrigerate in a storage container. Continue with step 1. Sweet Pepper Grilled Crostini with Prosciutto 1 long baguette bread, sliced ¾-inch thick Olive oil spray 8 ounces soft goat cheese ½ cup Sweet Pepper Jalapeño Jam 3 ounces prosciutto slices, cut into thirds Arugula leaves, optional 1. Prepare grill to medium heat. Generously spray both sides of bread with olive oil spray. Place on grill. Grill until toasted on both sides, about 3-4 minutes. 2. Remove from grill and spread with cheese. Dollop with Sweet Pepper Jalapeño Jam and top with prosciutto and arugula, if desired. Makes about 18 crostini.

5 Sweet Pepper Jalapeño Sliders 1½ pounds lean ground beef ½ pound raw bacon, chopped 1 tablespoon Seasoned Salt ½ cup mayonnaise ½ cup Sweet Pepper Jalapeño Jam, divided 1 teaspoon Garlic Pepper Seasoning 7 ounces brie, rind removed and sliced into 12 pieces, or 6 slices provolone cheese, halved 12 Hawaiian sweet rolls, toasted Arugula leaves or Bibb (Boston) lettuce, optional 1. Prepare grill to medium-high heat. In large mixing bowl, combine beef, raw bacon and Seasoned Salt. Form into 12 slider patties. Set aside. 2. In small bowl, combine mayonnaise, ¼ cup Sweet Pepper Jalapeño Jam and Garlic Pepper Seasoning. Set aside. 3. Place patties on grill. Grill, turning once, 8-10 minutes or until internal temperature reaches 165 F on an instant-read food thermometer. Brush with remaining ¼ cup Sweet Pepper Jalapeño Jam halfway through. Top with cheese. 4. Serve in toasted buns with jalapeño jam mayonnaise and arugula or lettuce, if desired. Makes 12 sliders. Make Ahead: Prepare through step 2 up to 1 day ahead. Place patties between wax paper in a storage container. Place mayonnaise in separate storage container. Refrigerate. Continue with step 3. Sweet Snack Mix 1 package Chewy Multi-Grain Granola Mix 1 cup crunchy peanut butter ¾ cup honey 1 (10 ounce) package dark chocolate chips 1 (6 ounce) can roasted and salted almonds 1 (5 ounce) package dried mixed berries 1 cup roasted and salted shelled pumpkin seeds (pepitas) 1. Prepare Chewy Multi-Grain Granola Mix according to package directions using peanut butter and honey. Cool completely. 2. Break granola into small clusters and place in large mixing bowl. Add remaining ingredients. Gently toss to combine. 3. Store in an airtight container up to 2 days. Makes about 12 cups.

6 Veggie Kabobs with Dill Pickle Dip ½ cup mayonnaise ½ cup sour cream 1 packet Dill Pickle Dip Mix 24 broccoli florets 24 grape tomatoes 24 (1-inch) cucumber slices 3-4 carrots, peeled and sliced into 24 chunks 1 red bell pepper, cut into 24 cubes 24 (6-inch) bamboo skewers 1. In small bowl, combine mayonnaise, sour cream and Dill Pickle Dip Mix. Refrigerate, covered, 1 hour. 2. Meanwhile, thread veggies onto skewers in desired patterns. Serve with dip. Makes 12 servings. Make Ahead: Prepare through step 2 up to 1 day ahead. Refrigerate in airtight containers until ready to serve.