Recipes From The Brands We Trust

4 to 5 Sunkist(R) lemons
1/3 cup sea, kosher, or table salt
Juice of 3 to 4 Sunkist lemons

Remove stems from lemons. In large saucepan, cook lemons in boiling water. Cover for 1 minute.
Drain water and rub lemons dry with paper towel. Cut lemons in quarters lengthwise, from blossom end to 1/2 inch of stem end, cutting almost through but leaving quarters attached. Sprinkle approximately 2 tablespoons salt between lemon quarters, and reassemble lemons. Pack lemons into sterilized wide-mouth 1-quart jar, pressing down on lemons to release some of their juice, and packing as tightly as possible. Sprinkle remaining salt over lemons in jar. Add enough lemon juice to cover lemons. Cover and refrigerate 2 to 4 weeks. Shake once a day until salt is dissolved, and push lemon down into liquid to keep covered. Makes 1 quart.

YUMMY YUM BAKE BY MRS. BUTTERWORTH

1/2 c. Mrs. Butterworth’s Original Syrup
1 c. miniature marshmallows
2 (16 oz.) cans cut yams or sweet potatoes, drained

Preheat oven to 350 degrees. Toss yams with syrup; spoon into 1 quart baking dish. Bake 30 minutes. Sprinkle with marshmallows; broil until lightly browned. Serves 6.

PECAN COOKIE PIE BY MRS. BUTTERWORTH

2 c. flour
1 tsp. baking powder
2/3 c. brown sugar, packed
1/2 c. butter
4 eggs
1/2 c. brown sugar
1/3 c. flour
1 1/2 c. Mrs. Butterworth’s Original syrup
1 tsp. salt
2 tsp. vanilla
3/4 c. coarse pecans

Mix brown sugar and butter. Add flour and baking powder. Mix until well blended. It will seem dry. Pat into well greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Meanwhile, mix eggs, brown sugar, flour, table syrup, salt and vanilla. Mix well. Pour over crumbs and sprinkle with pecans. Bake at 350 degrees for 40 to 45 minutes. Can be served with ice cream. Serves 8.

COATED POPCORN BY MRS. BUTTERWORTH

1/2 c. water
1 c. sugar
1/4 tsp. salt
1 tsp. vinegar
1/2 tsp. coloring
2 qt. popped popcorn
2 tbsp. Mrs. Butterworth’s Original syrup (Can use Lite or Sugar Free for a lower calorie and/or low sugar treat)

Combine water, sugar, salt, and vinegar and bring to a boil. Boil 3 minutes and stir occasionally. Add syrup and boil until a small amount hardens in cold water. Remove from heat and stir in coloring. Add popcorn and mix well using spoon. Serves 6.

EDAMAME-AVOCADO DIP FROM FRENCH’S

1 1/2 cups frozen shelled edamame
1 medium Haas avocado, peeled and pitted
1/3 cup light sour cream
3 tbsp. FRENCH’S(R) Spicy Brown Mustard
2 medium green onions, chopped
3 tbsp. lime juice
2 tbsp. prepared salsa
1 tsp. minced garlic
1/4 tsp. salt

COOK edamame; drain and cool. Transfer to food processor. CHOP edamame in processor. Add avocado, sour cream, mustard, green onion, lime juice, salsa, garlic and salt. Process until smooth. SERVE with baked tortilla chips or veggies. Prep Time: 10 min. Cook Time: 3 min.

CRISPY ONION VEGGIES FROM FRENCH’S

1 1/3 cups FRENCH’S(R) French Fried Onions or FRENCH’S(R) Cheddar French Fried Onions
1/4 cup all-purpose flour
1 egg, beaten
1 to 2 medium zucchini cut diagonally into 1/4-inch slices (can substitute whole button mushrooms)

CRUSH French Fried Onions in plastic bag using hands or rolling pin. PLACE flour into separate bag. Toss zucchini in flour; shake off excess. DIP zucchini pieces into beaten egg; toss in crushed onions, a few pieces at a time. ARRANGE zucchini on greased rack set over rimmed baking sheet. Bake at 400 F for 10 min. or until tender. Prep Time: 10 min. Cook Time: 10 min. Makes 6 servings.

CHEESY BUFFALO CHICKEN DIP FROM FRANKS RED HOT

1(8 oz.) package Cream cheese
1/2 cup Blue cheese salad dressing
1/2 cup Crumbled blue cheese
2 cups Shredded cooked chicken
1/2 cup FRANK’S(R) REDHOT(R) Buffalo Wing Sauce or FRANK’S(R) REDHOT(R) Cayenne Pepper Sauce

HEAT oven to 350 F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 minute to soften. Whisk in salad dressing, FRANK’S(R) REDHOT(R) Buffalo Wing Sauce and cheese until smooth. Stir in chicken. BAKE 20 minutes or until heated through. Stir well. Serve with crackers or cut up vegetables. Prep Time: 5 minutes Cook Time: 20 minutes. Makes 3 cups spread (about 12 servings).

SOURCE: PRNEWSWIRE