Easy recipes that can be prepared in a short amount of time are as welcome as a summer breeze. And when they make good use of seasonal ingredients, they’re even better.
By combining a package of cream cheese and a few other ingredients with garden-fresh herbs, a flavorful appetizer can be whipped up in a matter of minutes. Just cover and refrigerate for an hour or up to three days, and spread over assorted crackers.
In a medium bowl, combine cream cheese, butter, and milk. Beat with an electric mixer until creamy. Stir in chives, parsley, garlic, and salt to taste. Cover, and refrigerate at least 1 hour. Serve with assorted crackers. Makes 8 servings.
A flavor-packed mix of south-of-the-border inspired seasonings, this award-winning cheese is a mouthwatering blend of savory smokiness and creamy goodness. Ideal for time-crunched cooks, this quick to prepare recipe can be on the table in no time.
Add a sprinkling of smoked paprika just before serving, if desired, to complement the fusion of flavors in this velvety dish.
STOVETOP MACARONI AND CHIPOTLE CHEESE
8 ounces dried rotini (corkscrew) pasta
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded Sartori Chipotle BellaVitano® cheese
Smoked paprika (optional)
Begin cooking macaroni in a large saucepan according to package directions. Meanwhile, melt butter in a medium saucepan over medium heat; stir in flour and onion powder. Add milk. Bring to a boil. Boil 1 minute, stirring continuously. Remove from heat. Stir in salt and pepper. Add cheese. Stir until cheese has melted. Drain macaroni; return to saucepan. Add cheese mixture; stir gently to combine. Cook over medium-low heat 2 minutes, stirring occasionally. Remove from heat; let stand 5 minutes before serving. Sprinkle with smoked paprika, if desired. Makes 6 servings.
Whether it’s a backyard barbecue or a picnic at the park, a flavor-packed salad is a delicious addition to any alfresco get-together.
Perfect for pairing with just about any grilled entrée, this recipe for Tortellini Salad combines cheese-filled pasta with a mélange of fresh ingredients. And store-bought Italian salad dressing makes it easy to get out of the kitchen quick.
With this quick and easy recipe, warm-weather gatherings are sure to be a breeze.
1 (9-ounce) package fresh cheese tortellini
1 cup broccoli florets
1/2 cup chopped fresh flat-leaf parsley
1 (6-ounce) jar marinated artichokes, drained
2 medium scallions, thinly sliced
2 teaspoons chopped fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2/3 cup regular or fat-free Italian salad dressing
3 tablespoons grated Parmesan cheese
6 cherry tomatoes, halved
Cook tortellini according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine tortellini, broccoli, parsley, artichokes, scallions, basil, salt, and pepper; toss to combine. Pour dressing over tortellini mixture; toss to combine. Cover, and refrigerate 1 hour. Just before serving, add Parmesan cheese and tomatoes; toss to combine. Makes 6 servings.
Time-crunched cooks always welcome quick and easy recipes. And when it comes to making soup, they’re especially appreciated. By using pantry staples along with store-bought chicken stock or broth, canned chicken, and packaged frozen vegetables, it’s easy to get out of the kitchen quick.
Make it even more delicious by topping each serving with wedges of provolone cheese and a dollop of pesto, if desired. Pouring on the comfort couldn’t be easier.
CHICKEN VEGETABLE SOUP
2 teaspoons olive oil 2 garlic cloves, minced 1 teaspoon dried parsley, crushed 1/2 teaspoon dried basil, crushed 7 cups regular or reduced sodium chicken stock or broth 1 (16-ounce) package frozen mixed vegetables 1 (10-ounce) can chunk-style chicken, undrained, or 2 cups cooked cubed chicken 1 cup dried ditalini or other small pasta Salt and pepper to taste 4 slices provolone cheese, each cut into 8 wedges (optional) 1/3 cup pesto (optional)
Heat oil in a large saucepan over medium heat until hot; add garlic, parsley, and basil. Cook 1 minute, stirring frequently. Stir in chicken stock or broth, vegetables, chicken, and ditalini. Bring to a boil; reduce heat. Simmer until ditalini is tender, 8 to 10 minutes; season with salt and pepper. Top each serving with 4 wedges of cheese, then a dollop of pesto, if desired. Makes 8 servings.
Looking for elegant appetizers that are easy to prepare? Then you will want to keep this recipe handy when it comes time to impress your guests.
Simply combine a couple of cheeses, spread over sliced ham, roll up, and cut into bite-size pieces. Secure with toothpicks, and you’ll be on your way to sharing tasty tidbits that everyone will love.
Whether entertaining indoors or outdoors, arrange the Ham and Boursin Roll Ups on serveware like this from Oneida.
Placing appetizers on a bed of ice ensures it will stay fresh and chilled—making this serveware the ultimate in functionality. Now this is something to celebrate.
HAM AND BOURSIN ROLL UPS
1 (5.2-ounce) package Boursin cheese with Garlic and Fine Herbs
1 (3-ounce) package cream cheese, softened
8 slices regular or reduced-fat deli ham
In a medium bowl, mix together Boursin cheese and cream cheese using a fork. Spread on ham slices. Roll up ham slices lengthwise; transfer to a plate. Cover, and refrigerate at least 1 hour or up to 4 hours. Trim ends, if desired, and cut each slice into 1-inch pieces. Secure each piece with a toothpick. Makes 40 pieces
Kick off a Super Bowl celebration with mouthwatering football fare that is worth dipping into. Just in time for the big game, the yummy taste of bacon and cheddar cheese is a winning combination.
This recipe is ideal for time-crunched hosts who would like to prepare as many recipes in advance so they can enjoy the game too. Simply prepare two days in advance and store, covered, in the fridge. Transfer dip and chips to a handy Chip N Dip set such as this one from Anchor Hocking for the ultimate in convenience and durability.
Having a plan on game day is the best way to ensure a fun and exciting party that everyone will remember. Now this is a delicious way to savor Super Bowl Sunday.
BACON CHEDDAR DIP
1 (8-ounce) carton regular or light sour cream 1/2 cup regular or light mayonnaise 1/2 cup (2 ounces) shredded cheddar cheese 1/4 cup real bacon bits 1 1/2 teaspoons dried minced onion 1 teaspoon dried parsley, crushed Assorted chips
For dip, in a medium bowl, combine sour cream, mayonnaise, cheddar cheese, bacon bits, minced onion, and parsley. Cover, and refrigerate at least 2 hours. Serve with assorted chips. Makes 15 servings.
If you can’t get enough of creamy macaroni and cheese, then pick up a box of shell pasta, grab a package of cheddar cheese, and you will be on your way to homemade macaroni and cheese in no time.
Perfect for time-crunched cooks, this quick to prepare recipe makes it easy to have a mouthwatering dish of shells and cheese on the table in a jiffy. Use packaged pre-shredded cheddar cheese for the ultimate in speed and convenience.
When it comes to making the most of weeknight suppers, this family-pleasing recipe is a surefire winner. Enjoy!
STOVETOP SHELLS AND CHEDDAR CHEESE
8 ounces dried medium shell pasta 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon onion powder 1 1/2 cups milk 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups (8 ounces) shredded regular or reduced-fat sharp cheddar cheese
Begin cooking macaroni in a large saucepan according to package directions. Meanwhile, melt butter in a medium saucepan over medium heat; stir in flour and onion powder. Add milk. Bring to a boil. Boil 1 minute, stirring continuously. Remove from heat. Stir in salt and pepper. Add cheese. Stir until cheese has melted. Drain macaroni; return to saucepan. Add cheese mixture; stir gently to combine. Cook over medium-low heat 2 minutes, stirring occasionally. Remove from heat; let stand 5 minutes before serving. Makes 6 servings.