16 servings @320 calories each
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup sugar
3/4 cup cold butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1/2 cup raspberry preserves
1/2 cup sliced almonds
Heat oven to 350°F. Grease bottom and side of 9- or 10-inch spring-form pan with shortening; lightly flour.
In large bowl, combine flour and 3/4 cup of the sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 of the eggs; blend well. Spread batter over bottom and 2 inches up side (about 1/4 inch thick) of pan.
NOTE: We had a little trouble getting the batter 2 inches up the sides but it didn’t seem to matter
In small bowl, combine cream cheese, remaining 1/4 cup sugar and remaining egg with electric mixer, or mix with a spoon. Pour into batter-lined pan. Carefully spoon preserves evenly over cream cheese mixture.
Add almonds to reserved crumb mixture; sprinkle over preserves.
Bake 45 to 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes; remove side of pan. Serve warm or cool. Refrigerate leftovers.
2 Tbs butter
1 celery stalk, chopped
3 carrots, chopped
1 medium onion, chopped
4 cups chicken broth (reduced sodium if you prefer to add your own salt)
2 large potatoes, cut into 1-inch chunks
small sprig of fresh rosemary, chopped or 1⁄4 teaspoon dried rosemary
hefty dash pepper
2 cups milk
3 tablespoons flour
1 1/2 cups ham, cooked and diced
1 Tbs. fresh parsley, chopped
In a Dutch oven or pot, melt butter over medium heat; add celery, carrot and onion and cook, stirring occasionally, for 7 minutes.
Stir in chicken broth, potatoes, rosemary and pepper. Heat to boiling; reduce heat, cover and simmer gently until potatoes are tender, stirring occasionally, about 15 minutes.
In a measuring cup or bowl, whisk together the milk and flour. Pour into the soup, whisking to combine. Gently simmer and stir 5 minutes more. Stir in ham and parsley and heat through. Adjust seasoning.
1 pound Jimmy Dean® Premium Pork Sausage Roll
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Picante sauce or salsa (optional)
sour cream (optional)
In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.
Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce or salsa and sour cream, if desired.
To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a meat thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.
Yield: 12 burritos.