PUMPKIN RAVIOLI WITH SALTED CARAMEL WHIPPED CREAM Ø
Note: The $1 million grand prize-winning recipe came from Christina Verrelli of Devon, Pa, who won the Sweet Treats category as well.
4 tbsp. butter, melted, divided
2 (3-oz.) pkg. cream cheese, softened
1/2 c. canned pumpkin (not the pie filling)
1 egg yolk
1/2 tsp. vanilla
1/4 c. sugar
5 tbsp. flour, divided
1/2 tsp. pumpkin pie spice
1/3 c. pecans, finely chopped
2 cans refrigerated crescent roll dough (seamless sheets)
1 c. heavy cream
1/8 tsp. salt
5 tbsp. caramel syrup, divided
4 tbsp. cinnamon sugar
Preheat oven to 375 degrees. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
Lightly sprinkle work surface with 1 tablespoon flour. Unroll 1 can of dough on floured surface with short side facing you. Press dough into 14- by 12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3- by 21/4-inches each).
Spoon heaping tablespoon of pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal.
Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter. Bake 9 to 14 minutes or until golden brown.
Meanwhile, in medium bowl, beat cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
Nutrition information per serving of 2 ravioli:
Calories 380 Fat 25 g Sodium 440 mg
Carbohydrates 35 g Saturated fat 13 g Protein 4 g Cholesterol 70 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 1/2 bread/starch, 1 other carb, 4 1/2 fat.
INDONESIAN CHICKEN TURNOVERS WITH SPICY PEANUT SAUCE
Makes 8 (2-turnover) servings.
Note: Linda Blakely of Berne, N.Y., won the Crisco Is Cooking category with this.
8 tbsp. canola oil, divided
3/4 c. finely chopped onions
2 c. shredded rotisserie chicken
1 tbsp. curry powder
3/4 tsp. garlic powder
1/2 tsp. cayenne pepper, divided
1 (6-oz.) can pineapple juice
1/4 c. canned crushed pineapple
1/4 c. raisins
1 tbsp. shredded coconut
2 tbsp. coarsely chopped bread-and-butter pickles (not pickle relish)
2 cans refrigerated crescent dinner rolls
1/4 c. creamy peanut butter
2 tbsp. soy sauce
2 tbsp. sugar
2 tsp. white vinegar
1tbsp. finely chopped green onion with top
In 10-inch skillet, heat 3 tablespoons of the oil over medium heat. Add the onions; cook 2 to 3 minutes, stirring frequently, or until onions are softened. Add chicken, curry powder, garlic powder, and 1/4 teaspoon cayenne pepper; cook 2 minutes, stirring constantly. Stir in pineapple juice, crushed pineapple, raisins, coconut and pickles. Bring to a boil. Reduce heat to medium-low; simmer uncovered 7 to 10 minutes, stirring occasionally, or until liquid is absorbed. Remove from heat.
Preheat oven to 350 degress. Unroll both cans of crescent dough; separate dough into 8 rectangles. Firmly press perforations to seal. Press each piece of dough into 7- by 31/2-inch rectangle.
Cut each rectangle crosswise into 2 squares. Place about 2 tablespoons of chicken mixture onto center of each square; fold dough in half diagonally to form a triangle. With fork, seal edges. Place 2 inches apart on ungreased cookie sheet. Bake 11 to 15 minutes or until light golden brown.
Meanwhile, in 1-quart saucepan, combine peanut butter, remaining 5 tablespoons oil, soy sauce, sugar, vinegar, remaining 1/4 teaspoon cayenne pepper, and green onion. Cook over medium heat, stirring constantly with wire whisk, or until thoroughly heated.
To serve, place 2 turnovers on each of 8 plates. Drizzle each turnover with 1 teaspoon of the sauce. Serve with remaining sauce. Sprinkle turnovers with additional chopped green onion, if desired.
Nutrition information per serving:
Calories 510 Fat 33 g Sodium 900 mg
Carbohydrates 37 g Saturated fat 7 g
Protein 15 g Cholesterol 35 mg Dietary fiber 1 g
Diabetic exchanges: 1 1/2 bread/starch, 1 other carb, 1 1/2 lean meat, 5 1/2 fat.
SALMON CRESCENT SUSHI ROLLS º
Makes 24 appetizers.
Note: Roll up salmon and rice in crescent dough to create an appetizer to dip in classic sushi toppers. This recipe, from Julie McIntire of Independence, Mo., won the GE Imagination at Work Award.
1 can refrigerated crescent roll dough (seamless sheets)
8 oz. salmon fillet (about 5- by 3- by 3/4 inches), skin removed
3/4 c. cooked white rice
3 tbsp. sesame seeds
1/2 medium avocado, pitted, peeled, cut into 8 slices
3/4 tsp. wasabi paste
3 tsp. soy sauce
Preheat oven to 375 degrees. Unroll dough sheet; press into 10- by 14-inch rectangle. Cut dough in half lengthwise.
Cut salmon lengthwise into 6 pieces. To make each roll, spoon half of rice evenly down 1 long edge of each dough piece in a 1-inch strip to within 1/4 inch of edge. Place 3 pieces salmon evenly over rice, overlapping salmon to fit if necessary. Starting at long side topped with salmon, roll up; pinch seam to seal. Sprinkle sesame seed on ungreased cookie sheet; roll and press each log in sesame seed to coat. Place rolls, seam side down, on cookie sheet.
Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Transfer rolls to cutting board. Using serrated knife, cut each roll into 12 slices. Cut each slice of avocado into thirds; place 1 slice on top of each roll. Serve with wasabi and soy sauce.
Nutrition information per serving:
Calories 60 Fat 4 g Sodium 125 mg
Carbohydrates 6 g Saturated fat 1 g
Protein 3 g Cholesterol 5 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1/2 bread/starch, 1/2 fat.
SAUSAGE-POMODORO BRUNCH BAKE
Note: Start with crescents. Pile on the sausage, tomatoes, two cheeses and eggs. Bake and voila! You've got brunch. From Maria Vasseur, of Valencia, Calif., winner of the Breakfast & Brunches category.
1 (12-oz.) pkg. bulk reduced-fat pork breakfast sausage
1/3 c. refrigerated basil pesto
1 can refrigerated crescent dinner rolls
1 (14.5-oz.) can diced tomatoes, drained
1/3 c. crumbled feta cheese
1 c. shredded mozzarella cheese
2 tbsp. milk
3 tbsp. shredded fresh basil leaves
Preheat oven to 375 degrees. In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.
Unroll crescent dough into 13- by 9-inch glass baking dish. Press dough in bottom and 1/2-inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.
In medium bowl, beat eggs and milk with wire whisk until well blended. Pour egg mixture evenly over ingredients in dish.
Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.
Nutrition information per serving:
Calories 390 Fat 27 g Sodium 890 mg
Carbohydrates 16 g Saturated fat 9 g
Protein 20 g Cholesterol 205 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 bread/starch, 3 fat.