Choose a recipe from the following categories ...
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indicates recipe is also on back of our packages )
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Breakfast & Starters |
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Desserts
& Snacks |
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Salads &
Side Dishes |
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| Good
for You Granola – Submitted by Karen Douglass, St.
Paul, MN |
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Prep
Time: 15 minutes
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Cook
Time: 2 hours
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7
cups (organic) old-fashioned oats
1/2 cup nonfat dried milk
1/2 cup expeller pressed canola or light olive oil
1/2 cup water
1 cup (or to taste) Good Sense Organic Joggers Delite All Fruit Mix*
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1
cup (organic) whole wheat flour
1 cup chopped or slivered almonds
3/4 cup brown sugar
1 tsp. vanilla
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Mix
dry ingredients in a large bowl. Use blender to combine oil,
sugar, water, and vanilla. Bake 200 degrees for 1 to 2 hours
until golden and almost dry. (You can also try leaving it in
the oven overnight with the oven off to dry out further). Add
Good Sense Organic Joggers Delite All Fruit
Mix and blend well. Store in airtight containers.
Try the other Good Sense Organic dried fruit products for
additional variety. See what’s available at http://www.goodsensesnacks.com/organic.html.
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| Caramel
Chocolate Cherry Bars |
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Prep
Time: 15 minutes
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Bake
Time: 25 minutes |
Makes:
24 bars |
1
cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
2 tablespoons butter
1 cup semisweet chocolate chips
2 packages (5 ounces each) Salad Pizazz! Cherry Cranberry Pecano
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1
cup butter, softened
1 egg
1/2 cup light corn syrup
1 cup butterscotch chips |
Heat
oven to 350º. Beat brown sugar, 1 cup butter, vanilla
and egg in large bowl with electric mixer on medium speed.
Stir in flour. Press evenly in bottom of ungreased rectangular
pan, 13x9x2 inches. Bake 20 to 25 minutes or until light brown.
Cool on wire rack 20 minutes. Heat corn syrup and 2 tablespoons
butter in 1-quart saucepan over medium heat, stirring occasionally,
until mixture boils. Boil 1 minute. Remove from heat; stir
in butterscotch chips until melted. Immediately spread over
cooled crust. Sprinkle with Salad Pizazz! Cherry
Cranberry Pecano and chocolate chips; gently
press into butterscotch mixture. Cool at least 2 hours until
butterscotch mixture is firm (do not refrigerate).
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| Holiday
Crunch |
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Prep
Time: 5 minutes
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Cook
Time: 1 hour |
Makes:
12 Cups |
4
cups popped popcorn
1 cup miniature pretzel twists
1/2 cup butter
1 teaspoon vanilla
1 cup candy-coated chocolate pieces
1 package Salad Pizazz! Cherry Cranberry Pecano
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2
cups crisp rice square cere
1 cup packed brown sugar
1/4 cup corn syrup
1/2 teaspoon baking soda |
Heat
oven to 200º. Line 15x10x1-inch jellyroll pan with foil.
Place popcorn, cereal, pretzels and Salad Pizazz!
Cherry Cranberry Pecano in very large bowl or
roasting pan. Cook brown sugar, butter and syrup in 2-quart
saucepan over medium heat, stirring frequently, until mixture
is bubbly around edges. Continue cooking 5 minutes without
stirring. Remove from heat; stir in baking soda and vanilla.
Pour syrup mixture over popcorn mixture; toss gently until
well coated. Spread mixture evenly in foil-lined pan. Bake
1 hour, stirring every 15 minutes. Cool completely. Gently
stir in chocolate pieces. Store in a tightly covered container.
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| Sour
Cream Cranberry Bars |
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Prep
Time: 10 minutes
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Bake Time: 45 minutes |
Makes:
24 bars |
1
cup butter, softened
2 cups quick-cooking oats
1 teaspoon baking soda
3/4 cup granulated sugar
1 tablespoon grated orange peel
2 packages Salad Pizazz! Orange Cranberry Almondine
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1
cup packed brown sugar
1 1/2 cups all-purpose flour
1 cup sour cream
2 tablespoons all-purpose flour
1 egg |
Heat
oven to 350º. Mix butter and brown sugar in large bowl
with spoon. Stir in oats, 1 1/2 cups flour and baking soda
until crumbly. Press 2 1/2 cups in ungreased rectangular pan,
13x9x2 inches. Bake 10 to 12 minutes or until golden brown.
Combine 2/3 cup Salad Pizazz! Orange-Cranberry
Almondine and remaining crumb mixture; set aside.
Mix sour cream, granulated sugar, flour, egg and orange peel
in medium bowl; pour over baked crust. Sprinkle with Salad Pizazz! Orange-Cranberry Almondine. Sprinkle remaining oat
mixture over filling. Bake 25 to 30 minutes or until top is
golden brown and filling is set. Cool completely.
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| Cranberry-Almond
Sweet Potatoes |
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Prep
Time: 10minutes
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Cook Time: 55 minute |
Makes 6 servings |
6
medium deep orange colored sweet potatoes, peeled (3 pounds)
1/4 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt
1/2 cup buttery round cracker crumbs (about 14 crackers)
1/2 cup Salad Pizazz! Orange Cranberry Almondine
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Place
potatoes in 3-quart saucepan; add enough water to cover. Cover
and bring to a boil; reduce heat. Simmer 20 to 25 minutes
or until tender; drain well. Shake potatoes in saucepan over
low heat to dry. Heat oven to 350º. Mash potatoes with
brown sugar, 2 tablespoons or the butter and salt until no
lumps remain. Spoon into ungreased 1-quart casserole. Melt
remaining butter. Combine melted butter and remaining ingredients
including Salad Pizazz! Orange Cranberry Almondine; sprinkle
over potatoes. Bake uncovered about 20 to 30 minutes or until
heated through and topping in golden brown (cover with foil
if necessary to prevent over-browning).
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| Cranberry
Pecan Broccoli Salad |
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Prep
Time: 20 minutes
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Makes:
6 servings
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1/2
cup mayonnaise or salad dressing
2 teaspoons white or cider vinegar
1/4 cup thinly sliced red onion
1/2 cup
Salad Pizazz! Cherry Cranberry Pecano
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2
tablespoons sugar
4 cups broccoli florets (about 1 bunch)
4 slices bacon, cooked and crumbled
1 can (11oz) mandarin orange segments
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Stir
mayonnaise, sugar and vinegar in small bowl. In large bowl,
toss broccoli, onion and bacon. Stir in mayonnaise mixture,
Salad Pizazz! Cherry Cranberry Pecano and mandarin oranges.
Serve immediately.
*TIP: Try this with our Salad Pizazz! Orange Cranberry Almondine
for a new twist!
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| Asian
Chicken Salad |
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Prep
Time: 25 minutes
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Makes:
8 servings
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2
packages (3oz each) chicken-flavored ramen noodles, broken
4 cups
shredded cabbage
2 cups cut-up cooked chicken
4 green onions, chopped
1 package Salad Pizazz! Orange Cranberry Almondine
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Dressing:
1/4 cup seasoned rice vinegar or white vinegar
3 tablespoons vegetable oil
2 teaspoons soy sauce
1 teaspoon minced gingerroot
1/2 teaspoon dark sesame oil
1 clove garlic, minced
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Bring
3 cups water to boil in 2-quart saucepan. Add noodles and 1
seasoning packet from noodle package. Cook 3 minutes. Drain
and rinse in cold water until noodles are cool. Toss noodles,
cabbage, chicken, Salad Pizazz! Orange Cranberry Almondine
and green onions in large bowl. Shake dressing ingredients in
jar with tight-fitting lid. Pour over salad; toss to coat.
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| BLT
and Avocado Salad |
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Prep
Time: 25 minutes
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Makes: 6 servings
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3
cups bite-size pieces iceberg lettuce
1 cup grape tomatoes, halved
2 tablespoons cider vinegar
1/4 teaspoon salt
1 large ripe avocado, cubed
1 package Salad Pizazz! Tomato 'N Bacon Parmesano
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3
cups bite-size pieces red leaf lettuce
3 tablespoons vegetable oil
2 tablespoons sugar
1/4 teaspoon dry mustard |
Place
lettuce and tomatoes and in large serving bowl. Using a wire
whisk, mix together oil, vinegar, sugar, salt and dry mustard
in small bowl until well blended. Pour dressing over salad mixture;
toss to coat. Stir in Salad Pizazz! Tomato 'N Bacon Parmesano.
Add avocados; toss gently. Serve immediately.
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| Broccoli
Salad Crunch |
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Prep
Time: 25 minutes
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Makes: 6-8 servings
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4
cups fresh broccoli florets
1 cup cherry tomatoes, halved
1/2 cup shredded sharp cheddar cheese
1/2 cup Salad Pizazz! Tomato 'N Bacon Parmesano
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Dressing:
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
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Toss
broccoli, tomatoes and cheese in a large bowl. In small bowl,
whisk together all dressing ingredients. Pour dressing onto
salad and stir until vegetables are evenly coated. Refrigerate
until ready to serve. Stir in Salad Pizazz! Tomato 'N Bacon
Parmesano just before serving.
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| Caesar
Potato Wedges |
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Prep
Time: 15 minutes
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Makes: 6-8 servings
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10
to 12 unpeeled new red potatoes
1/2 cup chopped fresh parsley
1/3 cup extra-virgin olive oil or vegetable oil
1 tablespoons lemon juice
2 cloves garlic, finely chopped
1 pacakge Salad Pizazz! Tomato Pinenut Tuscano
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1
medium red bell pepper, chopped (1 cup)
1/2 cup shredded Parmesan cheese
2 tablespoons grated Parmesan cheese
1 teaspoon salt
Freshly ground pepper (if desired)
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Place
potatoes in 2-quart saucepan. Add water just to cover. Heat
to boiling then reduce heat to low. Cover and boil gently 20
to 25 minutes or until tender. Drain and cut potatoes into quarters.
Place potatoes, bell pepper, parsley and shredded Parmesan in
large serving bowl. Using wire whisk, mix together oil, grated
Parmesan, lemon juice, salt and garlic in small bowl until well
blended. Pour dressing over warm potatoes; toss to coat. Add
Salad Pizazz! Tomato Pinenut Tuscano; toss to coat. Serve immediately.
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| Chicken
Salad Pecano |
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Prep
Time: 5 minutes
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Cook
Time: 30 Minutes |
Makes:
6 servings |
2-3
Chicken Breasts
2-3 Stalks of Celery
6 Crossiant Rolls
1 Package of Salad Pizazz! Cherry Cranberry Pecano
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Dressing:
1-1/2 Cups of Miracle Whip
1/4 Cup of Milk
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Cook
Chicken and allow to cool. Once cool, cut into diced pieces.
Cut celery into small pieces and add to chicken. Add 1 package
of Salad Pizazz! Cherry Cranberry Pecano.
Mix together. Mix Miracle Whip and Milk together. Pour over
Chicken mixture. Serve Chicken Salad in Croissant Rolls. Add
garnish if desired (lettuce, tomatoes).
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| Cranberry-Almond
Sweet Potatoes |
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Prep
Time: 10 minutes
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Cook
Time: 55 Minutes |
Makes:
6 servings |
6 medium deep orange colored sweet potatoes, peeled (3 pounds)
1/4 cup packed brown sugar
1/4 cup butter
1/2 teaspoon salt
1/2 cup buttery round cracker crumbs (about 14 crackers)
1/2 cup Salad Pizazz! Orange Cranberry Almondine
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Place potatoes in 3-quart saucepan; add enough water to cover.
Cover and bring to a boil; reduce heat. Simmer 20 to 25
minutes or until tender; drain well. Shake potatoes in
saucepan over low heat to dry. Heat oven to 350°.
Mash potatoes with brown sugar, 2 tablespoons or the butter and
salt until no lumps remain. Spoon into ungreased 1-quart
casserole. Melt remaining butter. Combine melted
butter and remaining ingredients including Salad Pizazz! Orange
Cranberry Almondine; sprinkle over potatoes. Bake
uncovered about 20 to 30 minutes or until heated through and
topping is golden brown (cover with foil if necessary to prevent
over-browning). |
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| Fruited
Greens with Creamy Poppy Seed Dressing |
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Prep
Time: 20 minutes
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Makes:
4 servings
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4
cups bite-size pieces red or green leaf lettuce
1 can (11oz) mandarin orange segments, drained
1/4 cup mayonnaise or salad dressing
2 tablespoons milk
1 teaspoon poppy seed
1/2 cup Salad Pizazz! Cherry Cranberry Pecano
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1
cup sliced strawberries
1/2 cup thinly sliced celery
2 tablespoons sugar
1 tablespoon cider vinegar
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Place
lettuce on 4 plates. Arrange strawberries, celery and orange
segments on top. With wire whisk, mix together mayonnaise, sugar,
milk, vinegar and poppy seeds in small bowl until smooth and
creamy. Sprinkle salads with Salad Pizazz! Cherry Cranberry
Pecano. Serve with dressing.
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| Mediterranean
Toss with Citrus Vinaigrette
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^
back to top |
Prep
Time: 20 minutes
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Makes:
4 servings
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4
cups mixed baby salad greens
1/4 cup pitted Kalamata olives, halved
1 small red onion, sliced, separated into rings
2 tablespoons extra-virgin olive oil or vegetable oil
1 teaspoon grated lemon peel
1 tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 cup
Salad Pizazz! Tomato Pinenut Tuscano
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2
cups bite-size pieces Romaine lettuce
1/2 cup sliced hearts of palm (from 14 oz can)
1/2 cup crumbled feta cheese
2 tablespoons lemon juice
1/4 teaspoon salt
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Place
greens, lettuce, olives, hearts of palm, onion and cheese in
large serving bowl. Using wire whisk, mix together oil, lemon
juice, oregano, lemon peel and salt until well blended. Pour
dressing and Salad Pizazz! Tomato Pinenut Tuscano over salad
mixture tossing to coat. Serve immediately.
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| Mixed
Greens with Gorgonzola & Raspberry Vinaigrette |
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Prep
Time: 10 minutes
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Makes:
4 servings
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4
cups bite-size pieces red leaf lettuce
1/2 cup seedless raspberry jam
2 tablespoons vegetable oil
1/2 cup Salad Pizazz! Orange Cranberry Almondine
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4 cups bite-size pieces Romaine lettuce
3 tablespoons raspberry or cider vinegar
1/2 cup crumbled Gorgonzola or blue cheese
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Place
lettuce in large serving bowl or divide on 4 plates. With wire
whisk, mix together jam, vinegar and oil in small bowl until
smooth. Sprinkle lettuce with cheese and Salad Pizazz! Orange
Cranberry Almondine. Serve with dressing.
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| Orange
Cranberry Spinach Salad |
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Prep
Time: 15 minutes
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Makes:
8 servings
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3
tablespoons olive or vegetable oil
1/2 to 1 teaspoon grated orange peel
1/4 teaspoon salt
1 avocado, chopped
6 cups torn spinach leaves or 1 bag(10oz) washed spinach leaves
1/2 cup Salad Pizazz! Orange Cranberry Almondine
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1
tablespoon white wine or white vinegar
2 tablespoons orange juice
1/8 teaspoon pepper
1 medium carrot, shredded
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Shake
oil, vinegar, orange peel, orange juice, salt and pepper in
jar with tight-fitting lid. Toss remaining ingredients and Salad
Pizazz! Orange Cranberry Almondine in large bowl. Pour dressing
over salad; toss to coat.
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| Purple
Cabbage Coleslaw Salad - submitted by Mike Spencer, Washougal,
WA |
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back to top |
Prep
Time: 10 minutes
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Makes: 4 servings
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3
cups shredded purple cabbage
3/4 cup diced onion
One small diced apple
1/2 cup thinly sliced salami
1/2 shredded parmesan cheese
1/2 cup Salad Pizazz! Tomato 'N Bacon Parmesano
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Dressing:
1/2 cup coleslaw dressing
1 Tablespoon rice wine vinegar
1 teaspoon sugar
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Cut
up all items and pour dressing over ingredients, tossing to
coat. Refrigerate before serving to allow items to mix. Add
Salad Pizazz! Tomato ‘N Bacon Parmesano
before serving.
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| Sweet
and Tangy Greens |
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back to top |
Prep
Time: 10 minutes
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Makes:
4-5 servings
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4-6
cups mixed greens, cleaned and cut
1/4 cup crumbled blue cheese
1 apple, cored and cut into 1/2-inch pieces
1/2 cup Salad Pizazz! Cherry Cranberry Pecano
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Dressing:
1/4 cup sugar
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon dry mustard
3 tablespoons vinegar
1/4 cup oil
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Toss
first three ingredients in large salad bowl. In small bowl,
whisk together all dressing ingredients. Immediately pour over
greens and toss until evenly coated. Sprinkle with Salad
Pizazz! Cherry Cranberry Pecano. Serve immediately. TIP!
Add grilled chicken for a hearty main dish version.
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| Tortellini-Broccoli
Parmesano |
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Prep
Time: 20 minutes
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Makes:
6
servings
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1
package (9oz) refrigerated cheese-filled tortellini
1 cup thinly sliced carrot
1/4 cup chopped red onion
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon salt
1 package Salad Pizazz! Tomato 'N Bacon Parmesano
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2 cups broccoli florets
1 cup cherry tomatoes, halved
1/2 cup mayonnaise or salad dressing
3 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon dried marjoram or basil leaves
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Cook
and drain tortellini as directed on package. Rinse with cold
water; drain. Place tortellini, broccoli, carrots, tomatoes,
and onion in large bowl. Using wire whisk, mix together mayonnaise,
milk, cheese, sugar, lemon juice, salt and marjoram in small
bowl until smooth and creamy. Pour dressing over salad mixture;
toss to coat. Cover and refrigerate 1-2 hours to blend flavors.
Just before serving, add Salad Pizazz! Tomato 'N Bacon Parmesano.
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| Tuscan
Salad with Feta Cheese |
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Prep
Time: 20 minutes
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Makes:
6
servings
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6
to 8 cups mixed salad greens
1/4 cup chopped red bell pepper
1/4 cup Kalamata olives, halved
2 tablespoons balsamic vinegar
1/3 cup Salad Pizazz! Tomato Pinenut Tuscano
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Dressing:
3 tablespoons olive oil
1/4 cup crumbled feta cheese
Salt and pepper to taste.
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Toss
first four ingredients in large salad bowl. In small bowl, whisk
together all dressing ingredients. Immediately pour over greens
and toss until evenly coated. Sprinkle with Salad Pizazz!
Tomato Pinenut Tuscano. Serve immediately.
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| Tuscany
Marinated Vegetables – submitted by Robin Wagy |
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back to top |
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4
crowns of broccoli
1 LB bag baby carrots
1 large bottle light Italian dressing
1 cup Salad Pizazz! Tomato Pinenut Tuscano
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1
head cauliflower
3 cups grape tomatoes |
Wash
broccoli, cauliflower, and tomatoes and let drain. Cut broccoli
crowns into bite size flowerets. Break cauliflower into bite
size flowerets. Place broccoli, cauliflower, and baby carrots
into large plastic container with tight sealing lid. Add Italian
dressing, cover with lid and shake. Refrigerate overnight.
A couple of hours before serving, add Salad Pizazz!
Tomato Pinenut Tuscano and grape tomatoes. Shake
and refrigerate until serving. This salad keeps for several
days. |
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Vegetarian Stuffing |
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back to top |
Makes 6 servings
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Recipe submitted by Tammi Coles, Berlin Germany |
1 (1 pound) 12-grain loaf
bread, torn into pieces
1 (10.75 oz) can condensed cream of mushroom w/ garlic soup
½ (10.5oz) can vegetable broth
1 Tablespoon water
Fresh cracked pepper (about 15 turns of the mill)
Salt to taste
Generous shakes of Chef Paul's "Poultry Magic"
1 package Salad Pizazz! Cherry Cranberry PecanoTM
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Mix together the bread, cream
of mushroom soup, vegetable broth, water, poultry seasoning,
and salt & pepper.
Add Salad Pizazz! Cherry Cranberry PecanoTM
to the mixture. Mixture will be sticky. Shape into a
loaf and wrap in (non-stick, sprayed) foil to bake.
Bake for about 1 hour at 350 degrees F (175 degree C).
Slice like a meatloaf and serve. |
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