Apple Pie Rustica Glazed Pears Steak and Ale Chili with Beans Jarlsberg  Figgy Baguette Tuscan Pizza German Apple Cake Strudel with Mustard Sauce Pastel de Papas

Delicious Desserts

(NAPSI)—On cool days, family and friends should give a warm welcome to fruit-inspired dishes made with Duncan Hines® Comstock® and Wilderness® pie fillings that are almost as easy to make as they are enjoyable to eat. For recipes, visit the

Apple Pie Rustica


  • 1 refrigerated pie crust (half of a 15 oz. package, or pastry for one 9-inch single crust pie)

  • 1 (21 oz.) can Duncan Hines® Comstock® or Wilderness® Apple Pie Filling

  • 1 lemon

  • 1 tablespoon butter or margarine, cut into small pieces

  • 1 tablespoon sugar


  1. Preheat oven to 425° F. Place pie crust on a rimless baking sheet lined with parchment paper. Dust a rolling pin and parchment paper with flour and roll pastry into a rough 13-inch circle.

  2. Place pie filling in center of pastry, leaving a 2-inch border all around. Grate 1 teaspoon of lemon peel; squeeze 2 teaspoons of lemon juice from the lemon. Sprinkle both over pie filling. Scatter butter over top.

  3. Fold pastry back over pie filling to make an uneven edge of 11/2 inches, leaving center of pie filling exposed. Sprinkle sugar over pastry border. Bake 20 minutes until the filling is bubbly and the pastry is golden brown. Cool slightly. Serve with ice cream if desired.

Dump Cake


  • 1 (20 oz.) can crushed pineapple with juice, undrained

  • 1 can (21 oz.) Duncan Hines® Comstock® or Wilderness® Cherry Pie Filling

  • 1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix

  • 1 cup chopped pecans or walnuts

  • ½ cup (1 stick) butter or margarine


  1. Preheat oven to 350° F. Grease a 13x9-inch pan.

  2. Dump pineapple with juice into pan. Spread evenly. Dump in pie filling. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter.

  3. Bake 50 minutes or until top is lightly browned. Serve warm or at room temperature.

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Pears And Pudding Provide A Peerless Treat

(NAPSI)—Here’s an easy yet elegant dessert to dish up to the delight of family and friends:

Glazed Pears à la Kozy Shack


  • 1½cups Merlot wine

  • 1 cup Muscato wine

  • 1 cup water

  • ½cup sugar

  • 1 teaspoon cinnamon

  • 2 teaspoons pure vanilla extract

  • 4 pears (Bartlett or D’Anjou)

  • ¼container whipped topping

  • 1 container Kozy Shack® No Sugar Added Vanilla Pudding & Pie Filling


Stir 1 teaspoon vanilla extract into Kozy Shack pudding, mix well and return pudding to refrigerator. Mix both types of wine, water, sugar, cinnamon and another teaspoon of vanilla in a medium-sized pot over medium heat. While sauce is heating, peel pears and cut a slice off the bottom so they can stand on their own. In another pot, boil water for the pears. Once sauce is boiling, put pears in on their side. Simmer pears over medium/medium-high heat with lid on for 10 to 20 minutes, turning every 3 minutes or so, until pears are just tender when poked with a fork. Remove pears to a plate or cutting board to cool. Turn heat up under sauce and bring to a rapid boil until liquid reduces drastically in volume and is a thicker sauce, 10−20 minutes. Remove from heat. While waiting for pears to cool, gently fold 2 tablespoons of the Kozy Shack pudding into the whipped topping and set aside. Once pears are cool, scoop out the core and part of the center of the pear from the bottom using a melon baller or a small metal measuring spoon. Put ½ cup Kozy Shack pudding into a plastic zippered bag. Push the pudding to one corner and cut that corner off the bag. Squeeze pudding into cavity in pears. To serve, stand 1 pear up on a plate, drizzle with glaze, and garnish with a dollop of the whipped topping and pudding mix. Put 1 mint leaf on the whipped topping.

Learn More

You can find more great recipes and ideas online at

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Expert Offers Tips, Hearty Recipe for Cold-Weather Grilling

(NAPSI)—When temperatures begin to dip, dedicated grillers don’t shy away from grilling outdoors. According to the 23rd annual Weber GrillWatch Survey, 50 percent of American grill owners grill year-round—and 74 percent report using their outdoor grill at least once a week—an increase from 69 percent last year.

“In colder weather, I recommend grilling foods that should be flipped once and don’t require much attention, like steaks and burgers,” says New York Times best-selling author Jamie Purviance, whose latest cookbook, “Weber’s Time to Grill,” features more than 200 recipes and plenty of advice and techniques to ensure a delicious meal every time you grill.

Here’s one of his comfort food favorites that infuses the great taste of grilled steak into his classic chili recipe.

Steak and Ale Chili with Beans

Serves: 6 to 8
Prep time: 30 minutes
Grilling time: 4 to 5 minutes, plus 1 to 1¼ hours to simmer the chili


  • 2 teaspoons ground cumin

  • Kosher salt

  • Ground black pepper

  • 1 pound skirt steak, about ? inch thick, trimmed of excess fat, cut into foot-long pieces

  • Vegetable oil


  • 1½ cups finely chopped yellow onion

  • 1 tablespoon minced garlic

  • 2 tablespoons pure chili powder

  • 2 teaspoons dried oregano

  • 2 cans (16 ounces each) chili beans, such as pinto beans, with liquid

  • 1 can (28 ounces) diced tomatoes

  • 1 bottle (12 ounces) stout beer

  • 2 tablespoons cider vinegar

  • ½ teaspoon Worcestershire sauce

  • 2 cups finely grated cheddar cheese (8 ounces)


  1. Prepare the grill for direct cooking over medium heat (350° to 450° F).

  2. In a small bowl, combine the cumin, 1 teaspoon salt and 1 teaspoon pepper. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  3. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to medium-rare doneness, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into ½-inch pieces.

  4. In a large saucepan over medium heat, heat 1 tablespoon oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes, stirring occasionally. Stir in the chili powder and oregano and cook until fragrant, 1 to 2 minutes. Add the remaining chili ingredients and increase the heat to bring the chili to a boil. Reduce the heat to low, add the steak, cover, and simmer for 20 minutes. Uncover the pan and continue to simmer until the chili thickens to the consistency you like, 40 to 50 minutes, stirring to the bottom of the pan occasionally. Season with salt and pepper. Serve warm topped with grated cheese.

For a copy of “Weber’s Time to Grill,” visit

Key Tips For Cold-Weather Grilling:

In below-freezing temperatures, plan on doubling the time it typically takes to preheat the grill in the summer.

Keep the lid down as much as possible to avoid lowering the temperature inside the grill.

Position gas grills so the wind is perpendicular to the gas flow and not blowing the flame down the burner tubes.

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(NAPSI)—Bread, cheese and fig are a deliciously classic combination. This all-in-one baked stuffed bread makes for easy work in the kitchen for more time with your guests.

Jarlsberg is an excellent melting cheese and its mellow-nutty flavor partners delightfully with the delicate sweetness of golden Calimyrna or dark purpleMission figs, two varieties readily available and offered by Sun-Maid or Blue Ribbon Orchard Choice.

Jarlsberg Figgy Baguette


  • 1 (16-ounce) baguette

  • ¼ cup olive oil

  • 2 cloves garlic, finely chopped or pressed

  • 1 cup chopped red bell pepper

  • 1 cup chopped yellow onion

  • 1 cup finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs

  • ⅓ cup chopped, pitted kalamata olives

  • 1 tablespoon dried Italian herb seasoning or oregano

  • 2 teaspoons red wine vinegar

  • 1½ cups (6 ounces) shredded Jarlsberg cheese

  • Salt and ground black pepper (optional)


Preheat oven to 375° F. Slicing lengthwise, cut off top ⅓ of baguette. Hollow out inside of bottom of loaf, leaving a ⅓-inch shell.* (Save removed bread for bread crumbs or another use.) Reserve. Combine olive oil and garlic in medium skillet over medium-low heat for a few seconds, until garlic sizzles. Remove from heat. Brush half of oil (2 tablespoons) on inside of loaf and cut side of top. Place top and bottom of loaf, cut sides up, on baking sheet; bake 5 minutes. Return skillet with remaining oil to medium heat and add bell pepper and onion. Cook, stirring often, until onion is soft, about 8 minutes. Remove from heat and stir in figs, olives, herbs and vinegar. Cool. Stir Jarlsberginto fig mixture and add salt and pepper to taste. Pack mixture into bottom of baguette. Place top on stuffed baguette. Wrap in foil. Return to oven for 15 to 20 minutes or until cheese melts. Remove foil and cut into 1-inch slices. Serve warm. Makes about 20 servings.

*For easier handling of long baguette, slice off top as directed, then cut loaf crosswise in half. Hollow out each half, leaving ends intact to hold filling.

Free Recipes

You can find more great cheese and fig recipes at www.jarlsbergusa.comand

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Homemade Pizza: Nutritious, Easy And Enjoyable

(NAPSI)—After a full day of work or family activities, you can get dinner on the table quickly and still have delicious homemade flavor.

Homemade pizza is a fun and affordable dinner. It’s easy to get your whole family involved, from selecting ingredients to arranging the toppings on the pizza. This is a great way to create something that is healthy and delicious—because you control the toppings.

Make this simple pizza, which combines the convenience of a premade crust with the mouthwatering flavor of home-sautéed onions, sweet peppers and sausage.



  • ½ pound sweet or spicy Italian sausage

  • 1 tablespoon olive or vegetable oil

  • 2 large onions, cut into narrow wedges

  • 1 large green pepper, cut into narrow strips

  • 1 large red pepper, cut into narrow strips

  • 11/2 cups bottled pasta sauce

  • 1 prepared pizza crust (about 11-inch)

  • 1 bag shredded mixed cheeses (8 ounces)

  • Oregano (optional)


Slice sausage into ¼-inch coin slices. Place slices in skillet with oil and sauté about 3 minutes, turning once during cooking. Remove from pan. Add onion and pepper strips to the pan and sauté for 10 minutes over medium heat until tender. Spread pasta sauce on pizza crust. Sprinkle with half the cheese. Top with sausage and onion mixture. Sprinkle with remaining cheese and oregano. Bake in preheated 425° F oven for about 20 minutes, until cheese is melted and crust is golden. Use a prepared, bread-style pizza crust. If not available, use a frozen cheese pizza, omit the sauce and reduce the shredded cheese to l cup, sprinkling only on top of ingredients. You may also use pop-open cans (13.8-ounce size) of pizza crust. Shape dough into 11- x 13-inch rectangle, prebake as directed on can. Top with ingredients as directed above and bake at 400° F for about 20 minutes.

Makes 8 wedges, about 4 servings.

More Recipes

Another tasty way to get more homemade goodness is with an Easy Onion-Sausage Calzone. You can find the recipe for that and many more wholesome, delicious dishes online at and on Twitter @Onionista.

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Bring Orchard Goodness To Your Table

(NAPSI)—On crisp days, it can be delightful to come home to a warm dessert baked up with fresh apples.

Good For You

For many, it’s even better when the batter is made without butter but with Pompeian Extra Light Tasting Olive Oil instead, since it’s cholesterol free and has only a third as much saturated fat as butter. Plus, you only use about three-quarters as much. Olive oil can be a major source of monounsaturated fat in the diet. These do not raise LDL (“bad”) cholesterol and are a source of vitamin E.

Good Tasting

What’s more, the delicate flavor of this oil means it results in sweet, moist baked goods such as this delicious German Apple Cake:

German Apple Cake


  • 2 cups flour

  • 2 tsp. cinnamon

  • 1 tsp. baking soda

  • ½ tsp. salt

  • ¾ cup Pompeian Extra Light Tasting Olive Oil

  • 2 cups sugar

  • 3 eggs

  • 2 tsp. vanilla extract

  • 4 cups peeled, chopped apples


  • ½ cup chopped walnuts

  • ¼ cup brown sugar

  • ¼ cup all-purpose flour

  • 1 tsp. cinnamon

  • ¼ cup Pompeian Extra Light Tasting Olive Oil


Coat a 9-inch springform pan with cooking spray. In a small bowl, combine topping ingredients and mix together until large crumbs form. Combine first four cake ingredients. In a large bowl, beat olive oil and sugar. Add eggs one at a time, beating in between additions. Beat in vanilla extract. Add dry ingredients and beat on low speed, just until mixed. Batter will be thick. Fold in chopped apples. Transfer batter to prepared pan and sprinkle with topping. Bake at 350° F for 1 hour or until a toothpick inserted into center of cake comes out clean.

More Facts

For more great recipes, cooking advice and information, go and There, as well, you can find tips on a healthy lifestyle from Laura Coti Garrett, registered dietitian and certified diabetes educator and download money-saving coupons. You can also “Like” the company on Facebook.

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For A Taste Of Germany—A Classic Strudel

(NAPSI)—There’s good news for home cooks who want to add an authentic German flavor to a party, whether it’s in the backyard, at a football tailgate or as part of a special holiday buffet.

A new website exclusively dedicated to German food and culinary culture is also designed to be a resource for classic German recipes and entertaining ideas.

This noncommercial website-published by German Foods North America-is an ideal source for many creative cooks searching online for high-quality, authentic and unique products, new recipe ideas, and local stores, restaurants or events that feature German food and beverages.

Oktoberfest Strudel

A tasty party treat with German flavors—strudel with apple, sauerkraut and Deutschländer or bratwurst, with a sweet mustard cream sauce.

Oktoberfest Strudel with Mustard Sauce

A strudel with German Oktoberfest flavors from green apple, German wine sauerkraut, caraway, mustard and Deutschländer sausage or bratwurst, served with a creamy mustard sauce. Perfect for Oktoberfest parties.


  • ¾ cup melted German butter

  • 1 cup minced onion

  • 1 large Granny Smith apple, peeled, cored and diced

  • 1½ cups drained German Wine Sauerkraut

  • 2 tsp. caraway seeds

  • 8 phyllo sheets

  • ¼ cup German sweet mustard

  • 1 pound authentic German Deutschländer or bratwurst, thinly sliced

Mustard Sauce:

  • 1 Tbsp. German butter

  • 1 Tbsp. flour

  • 1 cup light cream

  • 3 Tbsp. German sweet mustard

  • 1 tsp. paprika


Preheat oven to 375º F.

In a large skillet, over medium heat, warm 2 tablespoons butter and sauté onion for 3 minutes. Add diced apple and sauté 3 more minutes. Remove from heat, stir in sauerkraut and caraway, and mix well.

On a large baking sheet, lay out one sheet of phyllo, fold in half lengthwise and brush with about 1 tablespoon butter. Repeat layering. Spread mustard over last layer of phyllo. Then spread sauerkraut filling lengthwise along the long side to the center of the dough, leaving a 11/2-inch border around the edges. Top sauerkraut with Deutschländer sausage or bratwurst slices; roll jelly roll style, folding in the short edges. Place seam-side down on pan; brush top with butter and bake 25 to 30 minutes or until golden brown.

Meanwhile, prepare mustard sauce. In a large skillet, melt butter over medium-low heat, stirring in flour to form a smooth paste. Slowly stir in cream and continue stirring to keep lumps from forming. Whisk in mustard and heat through. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with paprika.

For more information, call (301) 365-5043 or visit

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The World’s Best Culinary Secret

(NAPSI)--One delicious way to savor the holiday season is to sample the food and wines of Argentina.

Many food and wine aficionados say some of the best wines in the nation are found in the province of Mendoza. About 700 miles inland from Buenos Aires, Mendoza rests in the high desert on the eastern slope of the Andes Mountains, where it has offered a welcoming home to Malbec grapes for more than 150 years. The high-altitude vineyards produce grapes with distinctive color, body, aroma and structure. The result is an elegant wine with concentrated flavors and exceptional balance.

Established in the heart of Argentina’s wine capital in 1884, Don Miguel Gascón® is the oldest continuously operating winery in Mendoza. The winery’s exceptional Reserva Malbec burgeons with distinctive dark fruit flavors and aromas. The wine opens with deep, complex flavors of dark blackberry, ripe plum and black cherry, which are complemented by hints of chocolate and mint. Rounded tannins and final notes of brown spice and oak combine to create a firm, persistent finish.

Malbec is even more delicious when served with Argentinean specialties, such as Pastel de Papas. Some food lovers call Argentina the worlds best-kept culinary secret, as family traditions have guided unwritten recipes for generations.

Waves of immigrants populated Argentina’s vast landscape, blending culinary traditions and creating a cuisine that is now uniquely Argentinean.

To sample the cuisine at its best, try this Pastel de Papas recipe prepared in the acclaimed 1884 Restaurant located in the Bodegas Escorihuela Winery where Don Miguel Gascón wine is made. Enjoy with the rich Malbec.

Pastel de Papas


  • 3½ pounds of mixed pork and beef-diced into ?-inch cubes

  • 3 cloves of garlic, minced

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 3 onions, minced

  • 2 teaspoons of thyme

  • 1 liter of white wine

  • 2 pounds of potatoes

  • ¼ pound of unsalted butter

  • ¼ pound of Parmesan cheese

  • ¼ pound of smoked bacon, chopped

  • 4 hard boiled eggs, minced

  • 3½ ounces of pitted green olives, chopped

  • Salt and pepper

  • Olive oil


Preheat oven to 325º F. Place meat in a baking dish; add olive oil, garlic, thyme, salt and pepper. Add a ½ liter of wine, cover and bake for 2 hours. Add additional wine as needed to prevent mixture from drying out.

In a pan, sauté olive oil, onions, red and yellow bell peppers over medium heat. When the onions are translucent, add a little salt and pepper. Turn off the heat and add the meat.

Prepare mashed potatoes and add the Parmesan cheese, butter, bacon, salt and pepper.

Final Preparation:

Line the bottom of a baking dish with a layer of the meat; place the minced boiled eggs and the green olives on top. Next, layer the mashed potatoes. Bake at 350º F until the mashed potato layer browns.

For more information, visit

Argentinean Table Wine © 2010 Gascon USA Hayward, CA. All rights reserved.

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