HP Hood sent Deb some eggnog for the holidays that she brought to Mom’s for our weekend gathering and it was simply delicious. One nephew who adores eggnog was living off of it that weekend. HP Hood encourages us to use their products in all of their cooking and his mother(another sister) made an eggnog pie, so she’s well on her way. HP Hood has a recipe contest to encourage our readers. All you have to do is submit a recipe using one of their Hood Holiday products: Hood Eggnog (any flavor), Sour Cream, Cottage Cheese, Instant Whipped Cream (must be used in conjunction with another Holiday product to be eligible), Hood Cream, or Country Creamer (Original or Fat Free). The contest ends on January 16th, so get your recipes out and start entering because we’d really love it if one of you guys won the contest. The winner receives a chef prepared dinner party for the winner and 10 friends plus three runners up will get a 200.00 gift card. The contest is only open to legal U.S. residents of Massachusetts, Maine, New Hampshire, Vermont, Rhode Island, Connecticut and New York (Territory) who are 18 years of age or older at the time of the contest entry. This means Deb and I aren’t eligible, but my sister with the eggnog pie is. How about it Desiree, are you going to try and if you don’t can you still send us the recipe anyway to share?
We also received recipes from HP Hood using cottage cheese in place of other cheese with higher fats. HP Hood has developed a series of healthy—and budget-friendly—family recipes that simply substitute its award-winning cottage cheese for higher fat cheeses like mozzarella, cheddar and ricotta. Since it’s diet resolution time I thought it would be great to share these healthier recipes with you.
- 2 cups Hood® Lowfat Cottage Cheese
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp basil
- 4 boneless skinless chicken breasts
- 1/2 cup Italian seasoned bread crumbs
· Blend cottage cheese in a blender or mini-food processor with oregano, garlic and basil.
· Place 4 boneless skinless chicken breasts into a baking dish and top each breast with 1/2 cup of the cottage cheese mixture.
· Sprinkle each piece of chicken with Italian seasoned bread crumbs.
· Bake at 350°F until the chicken is thoroughly baked (about 30 minutes).
- 8 ounces ziti, uncooked
- 1/2 pound extra lean ground beef
- 2 medium onions, chopped
- 3 cups spaghetti sauce
- 2 cups Hood® Cottage Cheese
- 2 Tbsp grated Parmesan cheese
- 1 egg, lightly beaten
- 1 tsp dried parsley
- 1/2 tsp garlic powder
· Preheat oven to 350°F. Spray a 2-quart or 2-liter baking dish with nonstick cooking spray.
· Cook ziti according to package directions. Drain and rinse with cool water. Set aside.
· Meanwhile, crumble meat in a large skillet coated with nonstick cooking spray. Add onions. Sauté until meat is cooked. Add spaghetti sauce.
· In a large bowl, combine cottage cheese, Parmesan cheese, egg, parsley and garlic powder. Mix thoroughly. Add cooked ziti and mix well.
· Spread about 1/3 of the meat, onion and spaghetti sauce mixture in the bottom of the prepared pan. Spoon ziti and cheese mixture into the pan.
· Pour the remaining spaghetti sauce mixture into the pan. Cover with aluminum foil and bake for about 30 minutes.
- 1/2 cup Hood® Cottage Cheese
- 1/4 cup Parmesan cheese, finely grated
- 1/4 cup Romano cheese, finely grated
- 1 Tbsp each chopped fresh oregano, parsley and basil
- 2 Tbsp olive oil
- 1 11-inch pre-baked thin crust pizza shell
- 1/4 cup plum tomatoes, chopped
- Freshly ground black pepper to taste
- 1/4 cup reduced fat shredded mozzarella cheese
· Preheat oven to 450°F.
· In a medium bowl combine the first three cheeses with the fresh herbs; mix well and set aside.
· Lightly brush the olive oil over the crust.
· With a teaspoon, drop the cheese mixture evenly over the crust, then scatter the tomatoes over the cheese.
· Season with pepper to taste and top with the mozzarella.
· Bake 15 to 20 minutes. Let rest five minutes or more before cutting.
8 ounces elbow macaroni, uncooked
2 cups sharp cheddar cheese, shredded
2 medium onions, chopped
2 Tbl butter or margarine
1 Tbl dried parsley, plus pinch for garnish
1/2 tsp freshly ground black pepper
2 cups Hood® Cottage Cheese
1/2 cup Hood® Milk
1/4 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
· Preheat oven to 350° F. Spray a 2 quart or 2 liter baking dish with non-stick cooking spray, and set aside.
· Cook macaroni according to package directions until tender but firm. Drain, then rinse with cool water, and set aside.
· Sauté onions in butter until just tender.
· In a large bowl, combine macaroni, onion, cheddar cheese, parsley and black pepper.
· Blend cottage cheese and milk together in a food processor until smooth. Pour this over macaroni mixture and mix thoroughly. Pour entire mixture into baking dish.
· In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over the top of the macaroni mixture, along with pinch of dried parsley. Bake for about 30 minutes, or until hot in the center. Serve hot.
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