Preheat oven to 375°; line rimmed baking pan with parchment paper. Soften pie crusts as label directs.
Lightly dust work surface with flour; unroll pie crusts. With knife, cut 4 (3½ x 3-inch) rectangles from each pie crust. Gather dough scraps; with rolling pin, roll out scraps and cut 4 more rectangles. Place about 1 heaping tablespoon peanut butter and 2 teaspoons preserves in center of 6 rectangles; top each with remaining 6 rectangles, seal edges with fork and place on prepared pan.
bowl, whisk egg; brush over tarts. With paring knife, cut 2 small slits in top
of each tart; bake 25 minutes or until golden brown. Makes 6 tarts.
bowl, whisk sugar and milk; carefully spread over tarts and sprinkle with
graham cracker crumbs.
1. Prepare outdoor grill for direct grilling over medium
heat. Tear four 12 x 24-inch sheets heavy-duty aluminum foil. Arrange sheets
horizontally; spray with cooking spray. On right, center of each sheet, evenly
divide beans, tomatoes, garlic and leeks; top each with 1 cod fillet. Evenly
divide lemon, butter and thyme over cod. Cupping foil slightly, evenly pour
wine over butter; evenly sprinkle with salt and pepper. For each packet, fold
left side of foil over filling; crimp edges of foil to seal tightly.
2. Place packets on hot grill rack; cover and cook 15
minutes or until internal temperature of cod reaches 145°.
With scissors or knife, cut an ‘X’ in center
of packet; carefully pull back foil to open.
Elevate your classic tuna Sandwich easily for a twist on a lunch favorite. Find our recommended additions below.
2 slices of your favorite bread
1 can Food Club Tuna
1/4 cup Food Club Mayonnaise
1 tbs. Lemon Juice
Salt & Pepper to taste
Handful of sprouts
Freshly cut tomato
Start toasting 2 slices of bread in the toaster or in a pan. In a medium bowl, mix tuna, mayo, lemon juice and salt and pepper. Once your toast has finished, layer tomato, tuna mixture and sprouts on top for the ultimate tuna sandwich.
Prepare outdoor grill for direct grilling over medium-high heat.
In medium saucepan, melt butter over medium heat; add ¼ cup onion and cook 3 minutes or until softened, stirring occasionally. Whisk in flour; cook 1 minute, whisking constantly. Reduce heat to low; cook 1 minute, whisking occasionally. Increase heat to medium; whisk in beer and cook 2 minutes or until reduced by ¼, whisking occasionally. Add garlic and cream; cook 3 minutes or until thickened, whisking frequently. Remove from heat; gradually whisk in cheese until smooth. Whisk in mustard and pepper until smooth; cover to keep warm. Makes about 1¼ cups.
Place brats on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 160°, turning once.
Serve brats in buns topped with chili, Beer-Cheese Sauce, jalapeño and remaining onion.
Preheat oven to 400°; line rimmed baking pan with aluminum foil. In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate.
Remove and discard all but 1 tablespoon drippings remaining in skillet; add mushrooms, pepper and seasoning. Cook vegetables over medium-high heat 5 minutes or until tender, stirring occasionally; stir in bacon. Makes about 1½ cups.
Place chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound to ½-inch thick. Remove plastic wrap; transfer chicken to prepared pan. Top chicken with sauce, cheese and bacon mixture; roast 15 minutes or until internal temperature reaches 165° and cheese is melted.