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Coconut Shrimp & Dipping Sauce

Ingredients

 

Coconut Shrimp 

• 14 bamboo or wooden skewers (4 to 6 inch)
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)
• 1 egg
• 1 teaspoon water
• 3/4 cup Progresso® plain panko crispy bread crumbs
• 3/4 cup shredded coconut
• 28 uncooked large shrimp (about 1 lb), thawed if frozen, peeled, deveined, tails left on

Dipping Sauce

• 1/2 cup apricot or peach preserves
• 1/2 teaspoon grated lime peel
• 1 tablespoon fresh lime juice
• 1/8 to 1/4 teaspoon crushed red pepper flakes

Directions 

 

1. Soak skewers in water for 15 minutes. Meanwhile, heat oven to 400°F. Line 15x10-inch baking pan with sides with foil; lightly spray foil with cooking spray.
2. In shallow dish, stir together flour, curry powder, salt and ground red pepper. In another shallow dish, beat egg and water until blended. In another shallow dish, mix bread crumbs and coconut.
3. Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into egg mixture; coat well with crumb mixture.Thread 2 shrimp on each skewer, leaving space between each. Place in pan.
4. Bake 8 to 10 minutes or until shrimp are pink and coating begins to brown. Meanwhile, in small bowl, mix sauce ingredients.
5. Serve shrimp with sauce for dipping. Enjoy!

Prep Time: 25 min.

Total Time: 35 min.

Servings: 28

Fudge OREO Ice Cream Cake

 Ingredients

• 1/2 cup hot fudge ice cream topping, warmed
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
• 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
• 8 OREO Cookies, chopped
• 12 vanilla ice cream sandwiches

Directions

1. Pour fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.
2. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
3. Freeze 4 hours or until firm. Serve and Enjoy!

Warm Southwest Salsa with Tortilla Chips

Ingredients

• 2 cans (10 oz each) petite diced tomatoes with lime juice and cilantro, drained
• 1 can (15 oz) Progresso black beans, drained, rinsed
• 1 cup Green Giant Valley Fresh Steamers™ Niblets frozen corn
• 1/2 cup finely chopped green bell pepper
• 2 medium tomatillos, husks removed, rinsed and finely chopped (about 1/2 cup)
• 1 jalapeno chile pepper, seeded, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 cup shredded Mexican cheese blend (2 oz)
• 12 oz yellow tortilla chips
• 2 tablespoons chopped fresh cilantro, if desired 

Directions

1. Lightly spray 1 1/2-quart round microwavable casserole with cooking spray. In large bowl, mix all ingredients except cheese, tortilla chips and cilantro.Spoon into casserole. Sprinkle cheese evenly over top.
2. Microwave uncovered on High, 5 to 7 minutes or until warm. Sprinkle with cilantro. Place casserole on large round platter; surround with tortilla chips. Serve immediately. (Salsa will be saucy; serve with slotted spoon.) Enjoy!

Sweet-and-Sour Meatballs

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 medium onion, finely chopped (1/2 cup)
• 1/3 cup Progresso® plain bread crumbs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 1 jar (10 oz) sweet-and-sour sauce 

Directions 

1. Heat oven to 400°F. In large bowl, mix beef, onion, bread crumbs, milk, salt, pepper and egg. Shape mixture into thirty 1-inch meatballs. In ungreased 13x9-inch pan, place meatballs.
2. Bake uncovered about 15 minutes or until meatballs are no longer pink in center and thermometer inserted in center reads 160°F.
3. In 2-quart saucepan, mix meatballs and sweet-and-sour sauce. Heat to boiling over medium-high heat, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until sauce and meatballs are hot. Serve hot with toothpicks. 

Prep Time: 35 min.

Cook Time: 15 min.

Total Time: 50 min.

Servings: 30 

Luscious Eggnog

Ingredients

• 3 eggs, lightly beaten
• 1/3 cup white sugar
• salt to taste
• 2 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup rum (optional)
• 2 drops yellow food coloring
• 1 pinch ground nutmeg

Directions

1. In a heavy, saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
2. In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. 
3. Fold whip cream mixture into the cooled custard.Pour into serving bowl,and sprinkle with nutmeg.Serve immediately.Enjoy!

Frozen Fruit Skewers

Ingredients

• 24 cubes (1/2 inch) fresh pineapple
• 12 fresh strawberries, cut in half
• 2 medium bananas, cut into 1/2-inch cubes(about 24)
• 3 kiwifruit, peeled, cut into 1/2-inch cubes(about 24)
• 1 bottle (7.25 oz) chocolate topping that forms hard shell
• 12 (8-inch) bamboo skewers

Directions 

1. Thread fruit alternately onto skewers, using approximately 2 pieces of each per skewer; place in single layer on cookie sheet with sides. Freeze 1 hour or until fruit is frozen.
2. About 5 minutes before serving, drizzle fruit with chocolate topping; return to freezer until ready to serve. Enjoy!

Prep Time: 10 min.

Total Time: 1 hour 15 min.

Servings: 4 skewers