This week is a little of everything, from appetizer to dessert!

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BLT Pizza   

1 prebaked 12” pizza crust

1/2 c. Miracle Whip™

2 tsp. dried basil

1/2 tsp. garlic powder

1/8 tsp. onion powder

12 bacon strips, cooked and crumbled

3/4 c. shredded cheddar cheese

3/4 c. shredded part-skim mozzarella cheese

1-1/2 c. shredded lettuce

2 med. tomatoes, thinly sliced


Place the crust on an ungreased 12-in. pizza pan. In a small bowl, combine the Miracle Whip™, basil, garlic powder and onion powder; spread over crust. Set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust.

Bake at 425° F for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges.


California Burger Wraps

1 lb. lean ground beef (90% lean)

1/2 tsp. salt

1/4 tsp. pepper

8 Bibb lettuce leaves

1/3 c. crumbled feta cheese

2 T. Miracle Whip Light™

1/2 medium ripe avocado, peeled and cut into 8 slices

1/4 cup chopped red onion

Chopped cherry tomatoes, optional


In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties.

Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip™; spread over burgers. Top with avocado, red onion and if desired, tomatoes.

Tips: Try this recipe with lean ground turkey or ground bison, for a different twist.

Use radicchio instead of Bibb lettuce for extra crunch.

You can substitute mayonnaise and a pinch of sugar, if you don’t have Miracle Whip™ on hand.


Pressure-Cooker Chicken Tortilla Soup

1 T. olive oil

1 med. onion, chopped

3 garlic cloves, minced

1 lb. boneless skinless chicken breasts

1 carton (32 oz.) reduced-sodium chicken broth

1 can (15 oz.) black beans, rinsed and drained

1 can (14 oz.) fire-roasted diced tomatoes

1-1/2 c. frozen corn

1 T. chili powder

1 T. ground cumin

1 tsp. paprika

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. minced fresh cilantro

Optional: chopped avocado, jalapeno, and lime wedges


Select sauté setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add remaining ingredients, except cilantro. Stir. Lock lid; close pressure-release valve.

Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure.

Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.


Easy Sweet-and-Sour Meatballs

1 can (20 oz.) unsweetened pineapple chunks

1 pkg. (12 oz.) frozen, fully-cooked homestyle or Swedish meatballs, thawed

1 lg. green pepper, cut into 1-inch pieces

3 T. cornstarch

1/3 c. cold water

3 T. cider vinegar

1 T. soy sauce

1/2 c. packed brown sugar

Hot cooked rice, optional

Thinly sliced green onions, optional


Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice, if needed, to measure 1 cup. In a large skillet over medium heat cook the meatballs, green pepper and juice mixture until heated through.

In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.


Crispy Dill Tilapia

1 c. panko (Japanese) breadcrumbs

2 T. olive oil

2 T. snipped fresh dill

1/4 tsp. salt

1/8 tsp. pepper

4 tilapia fillets (6 oz. each)

1 T. lemon juice

Lemon wedges


Preheat oven to 400°. Toss together first 5 ingredients.

Place tilapia in a 15x10x1-in. baking pan coated with cooking spray; brush with lemon juice. Top with crumb mixture, patting to help adhere.

Bake, uncovered, on an upper oven rack until fish just begins to flake easily with a fork, 12-15 minutes. Serve with lemon wedges.  Serves four.

Tips: This breading would complement most types of fish. Try it on salmon, if you prefer.

If you don’t have fresh dill, a bit of fresh thyme would be great with fish and lemon.

Tossing the breadcrumbs with a bit of oil helps it crisp up in the short amount of time it takes to cook the fish.


Chicken Biscuit Skillet

1 T. butter

1/3 c. chopped onion

1/4 c. all-purpose flour

1 can (10-1/2 oz.) condensed chicken broth, undiluted

1/4 c. fat-free milk

1/8 tsp. pepper

2 c. shredded cooked chicken breast

2 c. frozen peas and carrots (about 10 ounces), thawed

1 tube (12 oz.) refrigerated buttermilk biscuits, quartered


Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.

In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.


Gluten-Free Vanilla Cupcakes

2/3 c. butter, softened

1-3/4 c. sugar

2 lg. eggs, room temp.

1-1/2 tsp. vanilla extract

2-1/2 c. gluten-free all-purpose baking flour

2-1/2 tsp. baking powder

1/2 tsp. xanthan gum

1/2 tsp. salt

1-1/4 c. 2% milk



1/2 c. butter, softened

1 pkg. (8 oz.) cream cheese, softened

3 c. confectioners’ sugar

2 tsp. vanilla extract

1 to 2 T. 2% milk


Preheat oven to 350°. Line 24 muffin cups with paper liners.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

For frosting, in a large bowl, beat butter, cream cheese, confectioners’ sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.


Quote of the Week:

“If freedom of speech is taken away, then dumb and silent we may be led, like sheep to the slaughter.” 

~ George Washington



The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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