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Dessert Fruit Wraps
Dessert Fruit Wraps Ingredients: 1 10-inch flour tortilla 2 Tbsp. cream cheese, room temperature 5 Tbsp. crushed pineapple, drained well 2 Tbsp. raspberry jam 3 oz. fresh raspberries, smashed 1/2 Tbsp. unsalted butter 1/2 Tbsp. sifted powdered sugar 2 tsp. honey Directions: Microwave the tortilla for 10 seconds and place on work surface. Picture the
Mom’s Slush
Mom’s Slush Submitted by: Kathleen Ashby of Perrysville, OH Ingredients: 12 oz. Can frozen orange juice 20 oz. can unsweetened crushed pineapple 3 ripe bananas (or more as needed) 3 12 oz. Cans of water Directions: Mix all ingredients in an extra large bowl. Place in freezer. Stir a couple of times before frozen. May
Alabama White BBQ Sauce
Alabama White BBQ Sauce Ingredients: 1 cup mayonnaise 1/3 cup apple cider vinegar 3 tsp. water 1 tsp. Worcestershire sauce 1/2 tsp. kosher salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. freshly ground black pepper 1/4 tsp. hot sauce Directions: Combine mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper
Memphis-Style Coleslaw
Memphis-Style Coleslaw Submitted by: Allison Davis, Production Manager Ingredients: 1 cup mayonnaise 2 Tbsp. Dijon or whole-grain mustard 2 Tbsp. apple cider vinegar 2 Tbsp. sugar 1/2 heaping tsp. Kosher salt (or an even 1/2 tsp. of table salt) 1 Tbsp. grated onion 2-2 1/2 tsp. celery seed 16-oz. bag shredded cabbage with carrots, chopped
Air-Fried Brussels Sprouts
Air-Fried Brussels Sprouts Submitted by: Jordan Roberts, COO Ingredients: 1 lb. Brussels sprouts, cleaned, stems trimmed but intact, halved 1 Bartlett pear, cored, unpeeled, cut into small cubes 4 thick-cut bacon slices, cut into small pieces (reserve fat after frying) Sauce Ingredients: 2 Tbsp. maple syrup 2 Tbsp. Dijon mustard 2 tsp. apple cider vinegar
Bourbon BBQ Chicken
Bourbon BBQ Chicken Ingredients: 2 lbs. boneless skinless chicken breasts 1/2 cup soy sauce 1/2 cup unsweetened apple sauce 1/2 cup finely chopped yellow onion 2 tsp. grated ginger 4 garlic cloves, minced 1 Tbsp. canola oil 1/4 cup bourbon 1/4 cup BBQ sauce 2 Tbsp. apple cider vinegar 3 Tbsp. brown sugar pinch of
Frog Eye Salad
Frog Eye Salad Submitted by: Emma Catlett of Minerva, OH, Carroll County Dairy Princess, Runner Up Yield: 75 servings Ingredients: 3 11 oz. cans mandarin oranges, drained 1 20 oz. can crushed pineapple, drained 2 20 oz. cans chunk pineapple, reserve liquid 1 box of Acini de Pepe pasta 8 oz. Cool Whip 1 cup
Blueberry Morning Bowl
Blueberry Morning Bowl Ingredients: 20 oz. can pineapple chunks in juice, drained, juice reserved 3 Tbsp. plain Greek yogurt 1 tsp. honey, or to taste ¼ tsp. grated lime zest 1 cup fresh blueberries Directions: Whisk 1 tablespoon pineapple juice, Greek yogurt, honey and lime zest in a medium bowl. Fold in pineapple chunks and
Fruit Salad
Fruit Salad Ingredients for the Sauce: ⅔ cup fresh orange juice ⅓ cup fresh lemon juice ⅓ cup packed brown sugar ½ tsp. grated orange zest ½ tsp. grated lemon zest 1 tsp. vanilla extract Ingredients for the Salad: 2 cups fresh pineapple, cubed 2 cups strawberries, hulled and sliced 3 kiwi fruit, peeled and
Sloppy Joe Orzo
Sloppy Joe Orzo Ingredients: 4 Tbsp. extra-virgin olive oil, divided 1 1/2 lbs. lean ground beef To taste salt and pepper 1 medium yellow onion, finely chopped 12 oz. orzo, about 2 cups 3 cloves garlic, finely chopped 2 cups beef broth 15-oz. can tomato sauce 3 Tbsp. tomato paste 2 Tbsp. packed light brown
