Our Version of Gino's East Deep Dish Pizza

I found several recipes for Gino's pizza online and decided to combine them and do some other modifications of my own to create my own version. I have never actually had a Gino's pizza before but I have seen it on the Travel Channel. I couldn't wait to try my hand at it to see if I could make one that tasted as good as the one on the Travel Channel looked. That being said, if any of you have actually had the actual Gino's East pizza let me know how it compares! Jared and I LOOVVVED this pizza. Probably some of the best home-made pizza we have ever had. YUM! Try it and let me know what you think!

(**I added a little cheese to the top about 1/2 way through baking so it would look better for the picture. This is completely optional. I know it's not the "real" way they do it, but it's the way I did it.)

Crust:
1 c. water
1 package yeast
1/3 c. corn oil
1 Tbsp sugar
1 tsp cream of tartar
1 lbs Bread Flour

In a bowl, put water (luke warm), then yeast, oil, cream of tartar, and sugar. Mix with hand until yeast dissolves. Then, pour in Bread Flour a little at a time. Mix with your hand. Just curve your hand like a dough hook and hold the bowl and mix. Then, knead it until it gets firm. Add more flour if needed. The secret is the kneading. Knead it for about 10 minutes straight. Then, roll it into a ball, and put it in a bowl with oil brushed in the sides. Cover with plastic wrap and a kitchen towel. Let sit overnight unrefrigerated. Only let it rise once. Portion and use.

Pizza Sauce (if you don't want to make your own sauce you can just buy a jar of your favorite pizza sauce):

one 28 ounce can of plum or roma tomatos – less ¼ c of the sauce before you mush it
1 tsp salt
a pinch of basil
a pinch of oregano
fresh ground black pepper

Take the tomatoes and sauce and place into a bowl. Using a potato masher or just your hands, mash the tomatoes up so that there are no chunks bigger around than a quarter. Once this is done, add the rest of the ingredients and stir. Adjust the salt and pepper to taste. Do not use too much basil or oregano.

Toppings:
16 oz. (about 4 c.) Low-moisture part skim mozzarella (NOT low fat. It won't turn out good if you use low fat)
Pepperoni
Italian sausage, uncooked, pinched into little pieces

Assembly:
Preheat oven to 350. After the dough has risen take your deep dish pizza pan (or a round cake pan with straight sides) and coat the inside of it with a very healthy coating of melted butter or oil. Roll the dough out to about 3 inches larger than the bottom of the pan and pinch the dough up along the sides of the pan. Now put your cheese in (right on the crust). Then add your pepperoni and sausage pieces, and finally your sauce (Don't worry, the sausage will cook through completely in the oven). Bake in the oven until the crust is starting to brown and cheese is starting to bubble up through the sauce. The little edges of the pepperoni should also be starting to crisp and the sausage should be cooked through (about 45 minutes).

Emily's French Dip Subs

I need to give full credit to Emily for this one. She made these last time we were visiting. They are SO incredibly easy to make and oh man are they GOOD. Thanks Emily!

4 hoagie rolls
1 pkg. Au Jus gravy mix (if you like lots of juice, do 2 pkgs)
1 Lb. Deli Italian Roast Beef (ask your deli to do thin slices)
cream cheese (to taste... we load it on)
8 slices provolone cheese

Prepare Au Jus gravy mix according to directions in a medium-sized saucepan. Place Italian Roast Beef in gravy mix and simmer for about 10-20 minutes. While beef is simmering in the sauce prepare hoagie rolls by spreading cream cheese on the bottom bun of each hoagie and 2 slices of Provolone on each top bun. Place tops and bottoms of hoagies face-up in broiler for a minute of two until the Provolone cheese has melted. Remove from broiler. Using tongs, pull out some of the beef from the Au Jus and place it on the bottom bun. Cover with top bun and serve with remaining Au Jus gravy for dipping.

Fry Sauce

If you don't know what fry sauce is... you must live anywhere but Utah. Fry sauce is a staple in Utah. It's right up there with ranch dressing (I am pretty sure if you took away fry sauce and ranch dressing from Utah... people would starve). You can go into any restaurant in Utah and order fry sauce and they will know exactly what you are talking about. Try to do it in any other state and people will look at you like you are a crazy person (believe me.. I know from experience). If you have never tried fry sauce before, I am sorry, but you have been missing out. I grew up on this stuff. To be honest, it's probably the first "recipe" I ever made. Try it. You will love it. You will never go back to eating fries with plain old ketchup again.

1/3 c. ketchup (if you want to make it more like Red Robin you can substitute BBQ sauce)
2/3 c. mayonnaise
optional: 1 tsp mustard (just for a little added zip)

Mix all ingredients until smooth. Eat with fries or chicken nuggets. Enjoy (I know you will)!

Chicken Tortilla Soup

I'm not kidding, this is THE best tortilla soup! YUM!

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa (we like using El Pinto brand salsa, it has GREAT flavor!)
1 c. tortilla chips
½ c. shredded Monterey Jack cheese
1 avacado

In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avacado, and a little sour cream.

Orange Grilled Salmon

This is Echo's other salmon recipe. Also incredibly good, especially when oranges are in season and really flavorful.

1 salmon

2 oranges

brown sugar

kosher salt

Place salmon skin side down on a large piece of aluminum foil. Squeeze one orange over the top then sprinkle generously with the brown sugar and salt. Cut the second orange into slices and layer over the top. Completely cover with the aluminum foil and seal then grill on medium heat until fully cooked.

Pecan Crusted Salmon

This is one of my favorite ways to cook salmon. I got this recipe from my sister Echo and it was sooo good! Hopefully Erica can put on a better picture when she makes it sometime.

1 large salmon (cut into 4 sections)

2 c. milk

1 c. finely chopped pecans

1/2 c. flour

1/4 c. brown sugar

2 tsp. season salt (Lawry's)

2 tsp. pepper

3 Tbsp. oil

Put salmon and milk in a ziploc bag for 10 min. Take out salmon and discord milk. Combine all dry ingredients in a bowl. Coat salmon in dry mixture then brown both sides in oil in a fry pan at med-high heat. Bake on a cookie sheet sprayed with non-stick spray at 400 degrees for 8 to 10 min.

Zuppa Toscana

This is a recipe that Emily posted earlier. It's the exact same recipe that Emily put on here.. but on my version I like to add some bacon and onions.

3 cans Chicken Broth
2 cups whipping cream
red pepper flakes (to taste)
salt and pepper (to taste)
1-2 cups chopped kale
3 to 4 potatoes scrubbed and cut into thin slices (skins left on)
1 lb Johnsonville mild italian sausage (shaped into small rounds, browned, and de-greased)

Optional:
1 small onion, diced, sauteed

1/2 pkg. bacon (cooked and crumbled)

Put everything together in a crockpot and cook on high for 3 to 4 hours.
Serve with crackers or breadsticks.

Muddy Buddies

Who doesn't love Muddy Buddies? They are such a perfect little comfort food. I can't claim this recipe as my own... I just used the recipe on the Chex box. Start to finish.. 10 minutes. Can't beat that.

9 c. Chex cereal (rice, corn, wheat.. or any combination of the 3)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Mexican Chili

This is actually a previous post... I just took a new picture.

This dish is SO easy to make and the clean-up is even easier! It is low-fat, high in fiber, and VERY flavorful. This is Jared's favorite chili, we make it all the time! I love adding sour cream, cheese, avacadoes, and tortilla chips... the nice thing about this chili is you can be as creative as you want! You can also add tomatoes, chopped onion, cilantro, salsa, guacamole, olives, or anything else you'd like!

1 can kidney beans (15 oz.)
1 can black beans (15 .)
1 can refried beans (15 oz)
1 can Mexican style chili beans (15 oz)
1 can corn (15 oz)
1 can diced tomatoes (15 oz)
1 can tomato sauce (8 oz)
1 can chilies, chopped (4 oz)
1 c. water
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dry mix
1 lb. lean ground beef
½ c. onion (finely chopped)

Brown meat and onion. Put in large cooking pot and add all remaining ingredients (Do not drain) Simmer for 20-30 min. You can also brown the meat and onion, then combine with all remaining ingredients in a large crock pot on high for 2-3 hours.

Cracked Pepper and Roasted Garlic Burgers

We grilled up these burgers the other night and served them with Cheesy Grilled Jalapenos. Jared went to a 'guys night' type thing and this is what they served at it. These burgers are delicious! Maybe guys night isn't such a bad thing ;) The picture I took above is before I put on the lettuce, onion and tomato. I wanted you to be able to see the melted cheese and avocado.

1 Lb ground beef
1/2 tsp Worcestershire sauce
1/2 tsp paprika
1/2 tsp ground mustard
1 whole garlic, roasted (to roast garlic, cut top off garlic so you can see the cloves, place entire garlic on a big sheet of tin foil, drizzle some olive oil over it, wrap up tightly and bake in the oven at 400 degress for about 30-35 minutes)
1/2 c. cracked pepper corns (putting the peppercorns in a food processor works great)
1/4 c. kosher salt
1 c. shredded lettuce
4 slices havarti cheese
1/4 c. onion, diced (optional)
4 slices tomato (optional)
1 avocado, peeled, pitted, and sliced
1/4 c. honey
1/4 c. mayo
1/4 c. stone ground mustard (we actually used dijon mustard and it tasted great!)
4 hamburger buns

Combine honey, ground mustanrd and mayo in small bowl. Mix well into honey mustard. Cover and set aside.

Combine the ground beef, roasted garlic, Worcestershire sauce, paprika, and ground mustard in bowl. Use hands to mix ingredients and then divide into 4 equal parts and create patties. Combine cracked pepper corns and kosher salt and generously sprinkle on patties. Gill patties until done. Top with Havarti cheese and avocado. Dress bottom bun with honey mustard, lettuce, onions and tomatoes. Place finished patties onto bottom buns, place top bun on and serve!

Baked Boneless Buffalo Chicken Salad

A more guiltless version of my previous Buffalo Chicken Salad recipe...

1 Lb chicken
1 bottle Frank's Buffalo Chicken sauce
lettuce
3 hard boiled eggs, peeled and sliced
avocado, peeled, pitted and sliced
1/2 c. grilled corn kernels (optional)
cheese, shredded
sunflower seeds
ranch or blue cheese dressing, to taste.. you can use low fat dressing if you are into that kind of thing.

Heat oven to 375-degrees. Cover chicken in Buffalo Chicken sauce and place on a greased pan. Place in oven and bake about 25 minutes or until chicken is cooked through. Cut chicken into slices and place in a large bowl. Stir in more Buffalo Chicken sauce until chicken is well coated. Shred lettuce and place on plate. Add chicken, egg, avocado, corn, cheese, sunflower seeds and top with ranch or blue cheese dressing.

Perfect Hard Boiled Eggs / Deviled Eggs

The key to making hard boiled eggs is to not over boil. If the eggs are too hot for too long you will get that greenish-grayish ring around the yolk. Here is a simple recipe to get perfect hard boiled eggs every time.

here's what you need:
eggs (use eggs that are at least 3 days old.. if they are really fresh they don't turn out as good)
1 tsp. Kosher salt
water

Fill a pot with COLD water. Add eggs (making sure there is just a single layer on the bottom of the pot) and salt. Bring water to a boil. Once water is boiling, reduce heat to medium and boil for about 3-5 minutes (no longer than 5 minutes). Cover pot and remove from heat. Let sit another 10-12 minutes. Strain water from pot and run COLD water over the eggs until the eggs are cool to the touch. Strain excess water from eggs and peel OR refrigerate for up to 3-4 days.

Now that you know how to make hard boiled eggs, deviled eggs will be a snap. If you want to be creative or add different flavors, try adding a little hot sauce, curry, or relish.

6 hard boiled eggs
2 Tbsp. Mayo
1 1/2 tsp. mustard
pinch of sugar
1/2 tsp. white vinegar
salt and pepper to taste
paprika

Peel eggs and cut in half lengthwise. Remove and mash yolks with mayo, mustard, sugar, vinegar, salt and pepper. Scoop a little of the mixture and stuff inside egg whites (if you want to be fancy you can put the mashed up yolks in a plastic bag, snip off the end and pipe the yolks into the egg white... or if you want to be really fancy you can use a cake decorating bag and put on a large star-tip). Sprinkle with paprika and serve!

Cheesy Grilled Jalapenos

This is one of the easiest grilled appetizers ever. Jared had them the other night at a grilling party with his buddies and raved about them. Don't think that because these are made from jalapenos they will be crazy hot. If you remove all the seeds they should actually be pretty mild. These make a great side dish or appetizer to burgers!

7-8 jalapenos
Colby Jack cheese, rectangled (Instead of cubed... I know that's not a word but I don't know how else to describe it!)
fresh cracked pepper
Ranch dressing

Chop stems off jalapenos, cut in half (lengthwise), then remove all seeds. They should look like little green boats. Place a rectangle of cheese inside each boat. Grill on low-medium heat until cheese is melted and the outside of the jalapeno is a little charred. Remove from grill and sprinkle on some fresh cracked pepper to taste. Serve immediately with ranch dressing for dipping.

Peanut Butter Cookies

Good news FavFamilyRecipes followers... I got a new camera so I can actually start taking decent food pictures!!! Slowly but surely I will go through my old recipes (while still adding new ones) and take new pictures so you can actually SEE how good these recipes are. Welcome to the new and improved Favfamilyrecipes!

This recipe comes from SmittenKitchen.. it is one of the best peanut butter cookie recipes I have had.. and they are easy. Jared and his Dad actually made these! I just took the picture.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Luau Cupcakes

I made these about a month ago when I was babysitting in Arizona. The kids loved making the umbrellas and palm trees. My niece, Claire, planned the luau and said she wanted to make "Luau Cupcakes" for the party. I wanted a way to include the kids in making the cupcakes without the huge frosting mess... so I invented these. They were a hit!

12 cupcakes, prepared & cooled (I just used yellow box cake)
1-2 cans white frosting (depending on how much you like frosting)
imitation coconut extract
blue and green food coloring
crushed graham crackers

For the umbrellas and palm trees:
white printer paper
green construction paper
crayons
glue (or tape)
toothpicks

First of all, make the umbrellas and palm trees (or get the kiddos started on them). You do this by drawing 12 circles on the white paper (I used the lip of a plastic cup that was about 4" across). Color each circle in to look like umbrellas. Cut out each circle, then make a single, straight 2" cut that goes from the outer rim to the middle. Slide one side of the slit underneath the other to make a slight cone shape. Glue of tape so it stays in place. Poke a toothpick up through the middle.

For the palm trees, cut out 4-5" squares from the green construction paper. Fold 2 opposite corners together making a triangle. Then fold over again, making a smaller triangle. Cut down the sides making zig-zags, then up the other side (it should look like a jaggedy "V"). Kind of like you are making a paper snowflake. Unfold paper and it should look like the top of a palm tree. Glue a toothpick to the middle (or just poke it through) and that's it!

Now for the fun part. Mix the frosting with a few drops of coconut extract and some blue and green food coloring until you get an "oceany" color. Spread on each of the cupcakes. Next, sprinkle on some of the graham crackers in a circle at the top (I actually used a small, round cookie cutter, placed it on the cupcake, put the crumbs in it, then pulled the cookie cutter off.. that made for a perfectly round "island"). Place an umbrella and/or palm tree in each "island" then serve immediately.

Grape & Walnut Salad

Jared made this for me after I got home from my trip to Arizona. He had the salad before at a place called Cafe Trio in Salt Lake City and decided that he wanted to re-create it for me. It was a delicious salad! Once again I am impressed with the culinary skills of my husband. It has the perfect blend of bitter, sweet, crunchy, and juicy.

1 c. walnuts
1/2 c. sugar
3-4 c. fresh mixed greens (or about 1 bag)
1/2 c. grapes, sliced in half
1/2 c. crumbled Gorgonzola cheese
balsamic vinaigrette

Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and evenly coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool. Place mixed greens in a bowl or on individual plates and sprinkle with grapes, Gorgonzola, and candied walnuts. Add balsamic vinaigrette to taste.

Chili Dogs

This is a great meal for chilly Fall weather! Yeah, I realize you could probably make these without the recipe. I just wanted to post it for a meal idea.

1 c. chili, hot
2 hot dogs, grilled (we like to use Nathan's or Hebrew National)
2 hot dog buns

optional:
2 slices cheese
chopped red onions
sliced jalapeno
sour cream

Place hot dogs on buns, pour half of the chili over each dog. Add any/all optional toppings. Enjoy!

Our Version of White Castle Sliders

Here is one for all of you out on the East Coast (there aren't any White Castle's out here in the West). I have only had a White Castle burger once, and it was long long ago.. but I remember that it was good. I found this recipe on the Cooking With Carrie Blog and I made a few changes. These turned out so good! And what's really great about them.. you can have them for lunch the next day-- just pop them in the microwave whole for about 40-50 seconds and they taste just as good as the night before! For those of you who have always wanted to try a White Castle burger... this recipe is for you!

1 1/2 pounds hamburger
1 onion, finely chopped
1 package Lipton onion soup mix
1 tablespoon peanut butter
1/2 cup milk
Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
Cheese slices (you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)

In a large bowl mix (with your hands or a spoon) the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet with a lip. Use a cup or rolling pin to roll over the meat to smooth it out.
Put it in a 350 degree oven for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges to flavor the meat. Place back in the oven for about 15 minutes.
Take it out of the oven. If you want onions on your sliders then spoon them onto the meat from the sides. Add your cheese slices. Put it back in the oven for 7-10 minutes (until cheese is melted).
Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes. Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Turkey Pesto Croissant Sandwiches

There are few things I love more than a good croissant sandwich. For this we used fresh turkey leftovers from our Sunday dinner but you can use deli turkey if you want and I am sure it will still be awesome. Thanksgiving is coming soon.. this is a good one to keep in mind when you have TONS of leftovers!

4 large croissants
1/2 c. pesto (or to taste)
1-2 Tbsp. Mayo (or to taste)
1 lb. turkey (deli or leftovers)
2 tomatoes, sliced
Lettuce (or sprouts)

Combine pesto and mayo and spread evenly on each side of each croissant. Layer 1/4 lb. of turkey on each sandwich, add tomatoes and lettuce.

Swanson's Cowboys Recipes/Giveaway!

And the WINNERS are...

Random Integer Generator

Here are your random numbers:

4
12

Congratulations

Debbie and Amanda!

A special thanks to everyone who participated! Thanks for your comments! Keep checking back for more contests and giveaways!

______________________

As you may know, many members of my family are COWBOYS fans! I received this menu from Swanson for some ideas on what to make for the next Cowboys game...

The Quick and Easy Tailgate Plan for a Cowboys Fan
Brought to you by Swanson® Chicken Traveling Tailgate

Check out this collection of quick, easy and delicious recipes for your Cowboys’ tailgating and football parties! Whether you are cooking for the whole team or just the defensive line, these dishes are guaranteed to satisfy even the heartiest
of appetites. Go Cowboys!

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Kick-off the night with a spicy buffalo chicken dip...

Frank’s® RedHot® Buffalo Chicken Dip:
1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s® RedHot® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers
Directions:
1) Stir cream cheese in 9” deep dish pie plate until smooth. Stir in remaining ingredients.
2) Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

Tips:
‐ Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles.
‐ Make it tailgate friendly – prepare ahead of time and transport in a disposable heavy foil pan. When you get to the tailgate heat it on a grill and serve nice and hot!
‐ Make this in the microwave by heating it on high for 5 minutes instead of baking
‐ Keep it warm in a crockpot or slow cooker

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Keep the play going with some true-blue (and silver) Dallas cuisine...

Monterey Jack Chicken Quesadillas:
Ingredients:
1 can (4.5 ounces) Swanson® Premium Chunk Chicken Breast in Water, drained
½ cup shredded Monterey Jack cheese
2 tablespoons chopped green chilies
⅛ teaspoon chili powder
4 flour tortillas (8‐inch), warmed
Pace® Thick & Chunky Salsa
Sour cream
1. Heat the oven to 400°F. Stir the chicken, 1/4 cup cheese, chilies and chili powder in a
medium bowl.
2. Place the tortillas onto 2 baking sheets. Spread 1/4 cup chicken mixture onto half of each
tortilla to within 1/2‐inch of the edge. Brush the edges of the tortillas with water. Fold the
tortillas over the filling and press the edges to seal.
3. Bake for 5 minutes or until the filling is hot. Sprinkle with the remaining cheese. Serve with
the salsa and sour cream.

Tip: These are great cooked on the grill! Follow the same directions but put them on aluminum foil on the grill

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How about some Seven Ingredient Texas Chili or Spicy Onion Burgers for halftime?

Seven Ingredient Texas Chili:
Ingredients:
2 lb. ground turkey
1 large onion, chopped (about 1 cup)
2 tbsp. chili powder
1/2 tsp. ground cumin
3 1/2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 small green pepper, chopped (about 1/2 cup)
2 cans (about 15 ounces each) red kidney beans, rinsed and drained
1. Cook the turkey, onion, chili powder and cumin in a 4‐quart saucepan over medium‐high heat until the turkey is well browned, stirring often.
2. Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

Spicy Onion Burgers:
Ingredients:
1 1/2 lb. ground beef
1/2 cup Pace® Picante Sauce
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
6 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds
Lettuce leaves
Tomato slice
Avocado slices
1. Thoroughly mix beef, picante sauce and soup mix. Shape firmly into 6 burgers, 1/2‐inch thick each.
2. Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes or until desired doneness, turning the burgers over halfway through cooking.
3. Serve in rolls with lettuce, tomato, avocado and additional picante sauce.

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And to celebrate yet another Cowboys victory...

Football Cake:
2 Pepperidge Farm® Chocolate Fudge 3 Layer Cake
Assorted decorating gel (black, white)
1 package (4.9 oz.) Pepperidge Farm® Mini Milano Cookies
Directions:
1) Remove cakes from freezer. Trim 1 edge of styrofoam plate even with cake, using scissors. Repeat with other cake. Place these two sides together. Carefully trim corners of cake to form a “football”. Set corners aside. Let stand 15 min. or until frosting softens.
2) Smooth frosting where cakes are joined, using a metal spatula dipped in water. Smooth frosting on sides of cake.
If needed, use additional frosting from corners pieces.
3) Make an outline of a football on top of cake and laces down center, using white piping gel.
4) Decorate sides of cake with Mini Milano® cookies, pressing gently to adhere. Make football laces on cookies using black piping gel. Makes 1 cake.

For more great recipes from Swanson, click HERE.