from: Womans Day
Active Time: 10 minutes
Total Time: 16 minutes
- 4 ears corn, husks and silk removed
- 1 pkg (10 oz) corn tortillas (twelve 6-in. diameter)
- 8 oz Colby-Jack cheese, shredded (2 cups)
1. Cut kernels off corn with a sharp paring knife. Lay 6 tortillas on work surface. Sprinkle with half the cheese; top with the corn, remaining cheese, then remaining tortillas.
2. Grill, turning quesadillas carefully with a wide spatula, about 3 minutes on each side until cheese melts.
3. Cut in quarters and serve warm.
Planning Tip: Quesadillas can be assembled up to 4 hours ahead and grilled while the turkey is resting. Or grill quesadillas before the turkey and reheat in oven.
BUFFALO CHICKEN DRUMSTICKS
from: Womans Day
Active Time: 5 minutes
Total Time: 30 minutes
- 2/3 cup Frank’s Red Hot sauce
- 8 chicken drumsticks (21/4 lb)
- 1 bottle (8 oz) lowfat blue cheese dressing
1. Heat oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup); set a wire rack on foil.
2. Put hot sauce in a small bowl. Gradually whisk in 1 Tbsp oil. Brush over drumsticks (you’ll have some left); sprinkle chicken with 1/4 tsp pepper.
3. Bake on rack, turning drumsticks after 15 minutes and brushing with remaining sauce. Continue baking 10 to 15 minutes until cooked through. Serve with blue cheese dressing for dipping.
from: taste of home
- 1 package (8 ounces) Kraft Philadelphia® – Cream Cheese, softened
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup (4 ounces) provolone cheese, shredded
- 1 cup crabmeat, drained, flaked and cartilage removed
- 1 cup (8 ounces) 4% cottage cheese
- 2 teaspoons seafood seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon prepared mustard
- Pretzel sticks
- Assorted crackers and/or fresh vegetables
- In a large bowl, beat cream cheese until smooth. Add cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and mustard; mix well. Cover and refrigerate overnight.
- Form mixture into a football shape. Arrange pretzel over top for laces. Serve with crackers and/or vegetables. Yield: 1 cheese ball.
from: taste of home
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup sugar, divided
- 2 cups warm water (110° to 115°), divided
- 1/2 cup plus 2 tablespoons butter, softened, divided
- 1-1/2 teaspoons salt
- 1 egg, beaten
- 6-1/2 to 7 cups all-purpose flour
- Mayonnaise or mustard, optional
- Lettuce leaves and sliced tomatoes
- 18 slices process American cheese
- 2-1/2 pounds sliced deli ham
- 4 ounces Kraft Philadelphia® – Cream Cheese, softened
- In a large bowl, dissolve yeast and 2 teaspoons sugar in 1/4 cup warm water. Let stand for 5 minutes. Add 1/2 cup butter, salt, egg and remaining sugar and water. Beat in 4 cups flour until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. turn onto a lightly floured surface; divide into 18 pieces. Shape into ovals; place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 18-23 minutes or until golden. Melt remaining butter; brush over buns. Remove from pans to wire racks to cool.
- Split buns. Spread with mayonnaise or mustard if desired. Top with lettuce, tomato, cheese and ham. Replace tops. Place cream cheese in a plastic bag; cut a small hole in the corner of the bag. Pipe football laces on sandwiches. Yield: 18 servings.
Bonus Recipe: from: taste of home
Thick, refreshing Rah-Rah Root Beer Shakes were served with the meal. They’re so easy to make. Simply scoop 1 quart of vanilla ice cream into a large mixing bowl. And gradually add one 12-ounce can of root beer and blend until smooth (that’s enough to serve four).