Short on time but big on taste? Author Sandra Lee’s new cookbook, “Semi-Homemade Cooking,” is a solution for all busy people who want fresh, homemade meals without spending hours in the kitchen. Check out her recipes for cobbler, pancakes and chili below.
- 2 bags (12 ounces each) frozen mixed berries, thawed
- 1 container (21-ounce) apple pie filling, Comstock
- 1/3 cup granulated sugar, C and H
- 1 1/2 teaspoons ground cinnamon, McCormick
- 1 roll (18-ounce) prepared sugar cookie dough, Pillsbury
- Vanilla ice cream, Dreyer’s
Preheat oven to 350 degrees. In a large bowl, mix berries, apple pie filling, sugar, and cinnamon.Transfer fruit mixture to an 8x8x2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes.
Serve warm with ice cream.
- 1 can (11-ounce) Mexicorn, Green Giant
- 1 egg
- 1 package (8 1/2-ounce) corn muffin mix, Jiffy
- 10 ounces lean ground turkey, crumbled
- 1 tablespoon all-purpose flour, Pillsbury
- 1 tablespoon olive oil, Bertolli
- 1 can (15.5 ounce) spicy black beans, S and W Regional Recipe: San Antonio Beans
- 1 can (14 1/2-ounce) stewed tomatoes, Mexican recipe style, S and W
- Garnishes are sour cream, chopped fresh cilantro, chopped red onion.
CORN BREADPreheat oven to 400 degrees. Spray 8x8x2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just blended. Transfer mixture to prepared pan.Bake until a toothpick inserted into center of corn bread comes out clean, about 20 minutes.CHILIIn a Ziploc bag, toss turkey with flour, until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Saute the turkey until browned, about 5 minutes. Add the beans and tomatoes. Simmer over medium low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread. Storage and Leftovers: Cover tightly and store corn bread at room temperature for up to 3 days. Cover tightly and store chili in refrigerator for up to 3 days. Reheat over medium heat.
Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.
- 2/3 cup mayonnaise, Best Foods or Hellman’s
- 2 tablespoons reduced-sodium soy sauce, Kikkoman
- 1 teaspoon ground ginger, McCormick
- In a small bowl, mix mayonnaise, soy sauce, and ginger to blend.
- 1 can (10-ounce) premium chunk chicken breast, drained and chilled, Swanson
- 2 cups coleslaw mix (shredded cabbage and carrots, without sauce), Ready Pac
- 1 can (14-ounce) chow mein vegetables, drained and chilled, Chun King
- 1 bag (5-ounce)prepared green salad, Fresh Express
- 1 can (5-ounce)chow mein noodles, La Choy
- 1 can (11-ounce) mandarin orange segments, drained and chilled, Dole
In a large bowl, toss chicken, coleslaw mix, and drained chow mein vegetables until well mixed. Toss chicken mixture with enough dressing to coat well. Line individual bowls or plates with a small amount of green salad.Spoon chicken mixture on top of green salad. Garnish with noodles and orange segments before serving.
Serve with fresh melon skewers or sliced fresh pineapple.
- 1 fully baked thin pizza crust (10-ounce), Boboli
- 1/2 cup marinara sauce, Boboli
- 1 cup shredded mozzarella cheese, Kraft
- 1 package (3-ounce) thinly sliced prosciutto (deli section), Citterio
- 1 ounce soft fresh goat cheese, coarsely crumbled
- 2 tablespoons fresh basil, chopped
Preheat oven to 425 degrees. Lay pizza crust on a foil-covered pizza pan or cookie sheet.Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving 1 inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto.Bake until prosciutto is crisp and cheeses are melted, about 12 minutes. Sprinkle basil over pizza.
Cut pizza into 6 slices and serve.
- 1 cup maple flavored pancake syrup, Log Cabin
- 5 tablespoons pecans, toasted and chopped, Diamond
- 1 cup buttermilk pancake mix, Aunt Jemima
- 2/3 cup cold water
- 1/3 cup canned pumpkin, Libby’s
- 1/2 teaspoon ground cinnamon, McCormick
- 1/8 teaspoon ground ginter, McCormick
PECAN SYRUPCombine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.PANCAKESIn a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not overmix; mixture should be lumpy).Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake.Cook for 2 minutes or until bubble appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plate.
Top with butter and serve with warm pecan syrup.