Archive for October, 2012

  • 16 ounces Pasta
  • 1 pound Uncured Bacon, chopped
  • 1 jar Cookwell & Company Veracruz
  • 1 large can Country Style Veg-All
  • 1/2 to 1 carton Central Market Organics Chicken Broth
  • 1 can Diced Tomatoes

Cook Pasta according to package directions and drain.

Cut Bacon into bite sized pieces and fry until crisp and drain.

Place Veracruz, Both and Tomatoes in large pot over medium high heat and bring to a boil,  add cooked Pasta and Bacon, simmer for five minutes.

Serve with Crusty Artisan Bread.

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  • 1 jar Cookwell & Company Bananas Foster Dessert Sauce
  • 1 1/2 cups Heavy Whipping Cream
  • 2 large or 3 medium Bananas
  • 1 large box Instant Vanilla Pudding
  • 1 ready made Granola Crust

Slice Bananas into coins.

Whisk Bananas Foster Sauce, Pudding Mix and Whipping Cream together until thickened.

Place 3/4 inch layer of Whipped Mixture in bottom of crust and top with a layer of sliced Bananas

Repeat, ending with Whipped Mixture.

Top with Whipped Cream and Banana Slices for garnish.

  • 1 pound Shrimp, peeled and deveined
  • 1 jar Cookwell & Company Veracruz Sauce
  • 1 cup Cooked White Rice
  • 1 can Pillsbury Garlic Butter Crescent Rolls

Cook Shrimp in small amount of Extra Virgin Olive Oil until they just begin to turn pink.

Add Veracruz Sauce and Cook until Shrimp are done and sauce is hot.

Place mixture in a 9 X 9 inch Baking Dish and add Cooked Rice.

Mix to incorporate.

Place crescent rolls on top with point to center and fan out, overlapping slightly

Bake in 350 degree oven until crescent rolls are done and browned on top, 20 to 25 minutes.

Remove from oven and let rest for 15 minutes.  Serve with Salad.

  • 1 jar Green Valley Ranch Caramel Sauce with Maldon Sea Salt
  • 1 large box Instant Vanilla Pudding
  • 1 pint Heavy Whipping Cream
  • 1 small bag Chopped Pecans
  • 1 ready-made Granola Pie Crust

Mix first four ingredients together in mixing bowl

Whisk for two minutes until thickened

Place in Granola Pie Crust

Top with Whipped Cream and garnish with Pecans

  • Salmon Filets
  • Green Valley Ranch Smokehouse Marinade
  • Olive Oil

Line baking sheet with aluminum foil and lightly coat with Olive Oil

Place Salmon skin side down and coat with Smokehouse Marinade

Bake in 400 degree oven until Salmon flakes with fork or reaches 145 degree internal temperature.

Serve garnished with Lemon Slices

  • 1 jar Green Valley Ranch Dark Chocolate Fudge Sauce
  • 1 large package instant Vanilla Pudding
  • 2 cups heavy Whipping Cream (or half and half)
  • 1 prepared graham cracker or oreo crust

Combine first three ingredients in a mixer bowl. 

Whisk together until mixture thickens

Pour into crust and chill.

Top with Whipped Cream and Chocolate Shavings

  • Italian Seasoned Chicken Breast
  • 1 – 29 ounce can Homestyle Veg-All
  • 1 jar Cookwell & Company Cacciatore
  • 1/2 cup Extra Virgin Olive Oil

Chop Chicken into bite sized piece

Saute Chicken in Olive Oil over medium high heat in Dutch oven or heavy pot

When Chicken is done, add Veg-All, mix to incorporate

Add Cacciatore and bring to a boil

Simmer for 10 minutes

Serve with crusty Artisan Bread