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Turkey Salad with Orange Peanut Dressing Peanut Butter CREAMY ALMOND CANDY PEANUT BUTTER BLOSSOMS PREP TIME: 10 MIN MAKES: 3 1/4 POUNDS PREP TIME: 30 MIN COOK TIME: 10 MIN MAKES: 4 DOZEN COOKIES • 11/2 pounds vanilla-flavored • 1/8 teaspoon salt • 1/2 cup Crisco® Butter Flavor • 1 3/4 cups Pillsbury BEST® candy coating* • 1 teaspoon almond extract All-Vegetable Shortening All Purpose Flour • 1(14 oz.) can Eagle Brand® Sweetened • 3cups (about 1 pound) whole almonds, • 1/2 cup Jif® Creamy Peanut Butter • 1 teaspoon baking soda Condensed Milk toasted** • 1/2 cup firmly packed brown sugar • 1/2 teaspoon salt • 1/2 cup granulated sugar • Sugar dirECTionS • 1 large egg • 48 foil-wrapped milk chocolate 1. MELT candy coating, sweetened condensed milk and salt in a heavy saucepan • 2 tablespoons milk pieces, unwrapped over low heat. Remove from heat. Stir in almond extract and then almonds. • 1 teaspoon vanilla extract 2. SPREAD evenly onto wax-paper-lined 15 x 10-inch jellyroll pan. Chill 2 hours or dirECTionS until firm. 1. HEAT oven to 375°F. 3. TURN onto cutting board. Peel off paper; cut into triangles or squares. Store leftovers tightly covered at room temperature. 2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well. MiCroWAVE METHod 1. COMBINE candy coating, sweetened condensed milk and salt in 2-quart glass 3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed measuring cup. Microwave on HIGH (100% power) 3 to 5 minutes, stirring after each until stiff dough forms. 1 1/2 minutes. Stir until smooth. Proceed as above. 4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. TIP: *Also called confectioners’ coating. 5. BAKE 10 to 12 minutes or until golden brown. ** To toast almonds, spread in single layer in heavy-bottomed skillet. 6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down Cook over medium heat 2 to 3 minutes, stirring frequently, until nuts firmly so that cookie cracks around edge. are lightly browned. Remove from skillet immediately. Cool before using. ©/® The J. M. Smucker Company Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license. ©/® The J. M. Smucker Company TURKEY SALAD WITH GRILLED TOMATO AND ORANGE PEANUT DRESSING BASIL BRUSCHETTA PreP TIMe: 30 MIn MakeS: 5 (1/2 CUP) ServInGS PREP TIME: 10 MIN COOK TIME: 5 MIN MAKES: 4 SERVINGS • Crisco® Original No-Stick Cooking Spray • 1 tablespoon cider or balsamic vinegar Orange Peanut Dressing Turkey Salad • 4to 6 ripe plum tomatoes, cored, seeded • 2tablespoons Crisco® 100% extra virgin • 1(10.25 oz.) jar Smucker’s® Low Sugar™ • 1 cup julienne-cut carrots and diced Olive Oil Reduced Sugar Sweet Orange • 1/2 cup dried cranberries • 2tablespoons chopped fresh basil • 12 thin slices Italian or French bread Marmalade (1 cup) • 1 pound fully cooked smoked turkey • 1/2 teaspoon salt • Salt and pepper • 1/3 cup Smucker’s® Natural Chunky from deli, sliced 1/2-inch thick and • 1/4 teaspoon freshly ground black pepper • Fresh basil leaves for garnish (optional) Peanut Butter, stirred cut into 1/2-inch cubes • 1/4 cup light salad dressing • 1 cup diced Granny Smith apples dirECTionS • 1/4 cup low-fat sour cream • 1 head Boston or Bibb lettuce, 1. COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. • 1/2 teaspoon curry powder with leaves separated 2. TOSS tomatoes with basil, salt, pepper, vinegar and oil in medium bowl. dirECTionS Let stand 10 minutes to blend flavors. 1. COMBINE marmalade, peanut butter, salad dressing, sour cream and curry powder 3. SPRAY both sides of bread slices with no-stick cooking spray. Sprinkle with salt in a mixing bowl until well blended. and pepper. Grill about 5 minutes, turning once, or just until bread is lightly browned 2. ADD carrots, cranberries, turkey and apples to Orange Peanut Dressing in mixing bowl; and crisp. stir well to combine. At this point, salad can be made ahead and held overnight 4. TOP with tomato mixture. Garnish with fresh basil leaves, if desired. in the refrigerator. 3. FORM a lettuce cup using one or two lettuce leaves; place on salad plate. Fill with 1/2 cup turkey salad. Repeat to make 5 servings. ©/® The J. M. Smucker Company ©/® The J. M. Smucker Company BERRY YOGURT BREAKFAST BOWLS PEANUT BUTTER JALAPEÑO POPPERS PREP TIME: 10 MIN MAKES: 2 SERVINGS PREP TIME: 30 MIN COOK TIME: 10 MIN MAKES: 35 POPPERS • 1 medium banana, sliced • 1/2 cup fresh red raspberries • 5 fresh jalapeño peppers, seeded and • 2 eggs, beaten • 1/4 cup Smucker’s® Sugar Free Red • 1 (6 oz.) container Greek-style vanilla yogurt chopped • 1/2 cup Pillsbury BEST® All Purpose Flour Raspberry Preserves • 1/2 cup lowfat granola cereal • 1 cup shredded Monterey Jack cheese • 1 cup plain panko breadcrumbs • 1/3 cup Jif® Creamy Peanut Butter • Crisco® Pure Peanut Oil dirECTionS • 2 tablespoons Crosse & Blackwell® • Salt, to taste 1. DIVIDE banana slices evenly into two serving dishes. Stir preserves in small bowl until Major Grey’s Chutney • 1 cup sour cream smooth. Fold in raspberries to coat. Spoon evenly over bananas. • 1/2 teaspoon Cajun seasoning • 3 tablespoons minced fresh chives 2. STIR yogurt until smooth. Spoon evenly over raspberry mixture. Sprinkle with granola. dirECTionS Serve immediately. 1. STIR jalapeños, cheese, peanut butter, chutney and Cajun seasoning in medium bowl until blended. Shape into 1/2-inch round balls. 2. PLACE egg, flour and breadcrumbs into three separate small bowls. Coat each ball in flour, then egg and breadcrumbs. Chill on baking sheet 1 hour. 3. HEAT 2 inches oil to 350°F in a 6-quart saucepan. Fry poppers 1 1/2 to 2 minutes each or until golden brown. Drain on paper towel. Season with salt. 4. COMBINE sour cream and chives. Serve with poppers. ©/® The J. M. Smucker Company ©/® The J. M. Smucker Company Pillsbury BEST is a trademark of The Pillsbury Company, LLC, used under license. 36560_Card.indd 2 6/25/12 12:40 PM.
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