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Pumpkin Spice Bisque
(Makes 8 servings) Print Version | Back to Top
* 2 cups double strength chicken stock
* 1 pint canned pumpkin (Not pie mix)
* 1/2 cup chopped celery
* 1 tablespoon chopped onion
* 2 medium tomatoes, peeled and diced
* 1/4 cup butter
* 1 tablespoon flour
* 2 cups PET Half & Half
* 1/3 to 1/2 cup sherry; optional
* 1 cup PET milk
* A pinch of curry powder
Bring stock, pint of canned pumpkin, celery and onion to a boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Puree mixture and set aside. Add fresh tomatoes and butter to pan; saute 5 minutes. Stir in flour until smooth. Add PET Half & Half and Milk and cook over low heat until thickened. Stir in curry powder, vegetable puree and sherry, if desired.
Special thanks to Kathleen Prince of Village of Palmetto Bay, FL for sending us this tasty recipe. Got a favorite PET recipe you'd like to share with us? Visit our Contact Us page to send it in!
Corn Chowder
(Serves 6-8) Print Version | Back to Top
* 3 cups PET milk
* 5 ears white corn cut off the cob (or substitute 2 pounds frozen corn or 2 16 ounce cans of corn)
* 1 red bell pepper cubed
* 1/2 yellow onion cubed
* 1 green bell pepper cubed
* 2 serrano chiles chopped
* 4 tablespoons unsalted butter
* 1/2 bunch tarragon leaves chopped
* 1 cup bottled water
* Salt & pepper to taste
In a soup pan heat butter at low flame. Saute the onions for 3 minutes or until golden brown. Add bell pepper, serrano chiles and corn. Saute for another 3 minutes. Cook on high adding the tarragon leaves, PET milk and water. Bring up to almost a boil. Turn off and move to the side. Blend half of the soup to a puree. Mix with the remaining non-blended preparation. Served in six-ounce portions. Add salt and pepper to taste.
Preparation: 10 minutes
Creamy Tomato Bisque
(Makes 8 servings) Print Version | Back to Top
* 2 cups double strength chicken stock
* 1 pint tomatoes, cut up
* 1/2 cup chopped celery
* 1 tablespoon chopped onion
* 2 medium tomatoes, peeled and diced
* 1/4 cup butter
* 1 tablespoon flour
* 2 cups PET Half & Half
* 1/3 to 1/2 cup sherry; optional
Bring stock, pint of tomatoes, celery and onion to a boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes. Puree mixture and set aside. Add fresh tomatoes and butter to pan; saute 5 minutes. Stir in flour until smooth. Add PET Half & Half and cook over low heat until thickened. Stir in vegetable puree and sherry, if desired.
Quick Party Dip
1 can minced clams
1 pkg. PET French Onion Dip
Instructions: Drain liquid from minced clams. Mix with PET French Onion Dip. Place in center of tray and surround with your favorite chips or crackers. Garnish with parsley if desired.
* 8 ripe plum tomatoes or 1-16 oz can of tomatoes drained
* 1 medium chopped onion
* 1 tablespoon olive oil
* 2 cloves of garlic, crushed
* 1 pinch ground red pepper
* 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
* 2 cups PET skim or 1 percent milk
* Salt
* Freshly ground pepper
* Fresh basil leaves for garnish if desired
In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds. Transfer to colander; cool slightly. Peel off skin. Cut tomatoes in half removing seeds and chop. In a medium saucepan, cook onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes. Add the garlic and cook one minute longer. Add the chopped tomatoes and cook uncovered over medium heat for 20 minutes. (If using canned tomatoes, decrease cooking time to 10 minutes). Spoon 3/4 of mixture into food processor or blender container; puree until smooth. Return to saucepan. Add red pepper, basil and PET milk to the soup. Heat until hot but do not boil. Season to taste with salt and pepper. Divide the soup into two warm bowls and serve immediately. Garnish with fresh basil leaves, if desired. Yields 4 cups.
Makes 2 servings.
Classic She Crab Soup
(serves 4) Print Version | Back to Top
* 2 tablespoons margarine
* 2/3 green onion, minced
* 2/3 stalk celery, chopped
* 1 tablespoon and 1 teaspoon all-purpose flour
* 1-1/3 cups fish stock
* 1-1/3 cups PET milk
* 1-1/3 cups PET heavy whipping cream
* 1 pound crabmeat, flaked
* 2 tablespoons and 2 teaspoons sherry
* 1 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1-1/3 cups hard-cooked eggs (optional)
* 1/4 teaspoon paprika
* 4 slices lemon (optional)
Place eggs in a 2 quart saucepan and cover with water. Bring water to a boil. Remove from heat, cover and let stand for 10-12 minutes. Remove eggs from hot water and cool. Press the yolks of hard-boiled eggs through a sieve and set aside.
In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook and stir for 2 minutes. Stir in the stock, PET milk and cream. Bring to a simmer.
Add cooked egg yolks, crabmeat, sherry, salt and pepper and heat through. Ladle into bowls and garnish each serving with a pinch of paprika and a lemon slice.
Veggie Spaghetti
(serves 6) Print Version | Back to Top
* 1 pound spaghetti
* 3/4 cup margarine
* 1 onion, chopped
* 1 (28 ounce) can whole peeled tomatoes
* 1/2 teaspoon salt
* 3 tablespoons all-purpose flour
* 1 cup PET milk
* 1 cup PET heavy whipping cream
* 15 large black olives, halved
* 1 (4.5 ounce) can sliced mushrooms
* 1/2 cup grated Parmesan cheese
Meanwhile, in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish.
In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the PET milk. Cook on low, stirring often, until thick. Add PET heavy cream and continue to cook until slightly thickened.
Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.
* 1 medium onion, coarsely chopped
* 1 lb. fresh mushrooms, sliced
* 1/2 cup PET Orange Juice
* 1 cup butter
* 1/2 pint PET heavy cream
* 4 chicken breasts, skinned, deboned
Saute onions and mushrooms in frying pan with PET orange juice and 1/2 cup butter. Gradually increase temperature as onions and mushrooms cook until heat is very high. All moisture should cook into onions and mushrooms. At same time, saute chicken in 1/2 cup butter in separate pan. When chicken is cooked completely, add onion/mushroom mixture and pour PET heavy cream over the top. Stir and heat thoroughly. Great served over rice.
* 1 can cream of chicken soup
* 1/2 pint PET sour cream
* 1 can mushrooms, drained
* Fresh chicken pieces (as desired)
Mix together and set aside. Take the skin off of the chicken or use skinless chicken - recommend thighs, drumsticks and breasts. Salt and pepper chicken and place in baking pan, pour sauce over chicken. Bake at 350 degrees for 1-1/2 hour or until chicken is thoroughly done. Serve over rice or with potatoes.
* 1 lb. fresh mushrooms
* 1 tablespoon lemon juice
* 2 tablespoons butter
* 1 tablespoon flour
* 3/4 teaspoon salt
* 1/4 teaspoon freshly grated nutmeg
* 1/8 teaspoon ground white pepper
* 1 whole blade mace
* 1 cup PET heavy cream
Wash mushrooms, clip tips from stems. Cut in half lengthwise, right through the stem. Toss lightly with lemon juice.
In medium saucepan melt butter, remove from heat, stir in flour. Cook, stirring gently, one minute. Remove from heat. Add salt, pepper, nutmeg and mace. Gradually stir in the PET heavy cream. Bring to a boil, stirring; boil one minute. Reduce heat. Add mushrooms, simmer, covered, 5 minutes or until mushrooms are tender. NOTE: This may also be served as a sauce for chicken.
* One carton of PET Cottage Cheese
* One box of small shells or noodles
* Butter Salt and pepper
Boil shells as directed on box. Drain. Return shells to pot and add PET cottage cheese and butter, salt and pepper to taste. Mix well. You can add more PET cottage cheese on top of individual servings or serve as is as a side dish.
Beat together the egg yokes, PET cottage cheese, flour, sugar, salt and a dash of cinnamon. In another bowl, beat the egg whites with the cream of tartar until they are stiff, but not dry. Fold the beaten egg whites gently into the cottage cheese mixture. Drop the batter by large spoonfuls onto an oiled griddle or skillet. Fry the pancakes until golden brown on both sides and puffy. Serve at once with preserves, honey, syrup, apple butter or powdered sugar. Serves 4 generously.
Makes 18 small pancakes.
Southern Pecan Praline Milkshake
Print Version | Back to Top
* 3 cups PET Butter Pecan Ice Cream
* 3/4 cup PET Milk
* 2 Tbsp. glazed pecans
* 1/2 tsp. vanilla, butter and nut extract
Blend ice cream, milk and extract. Add pecans and blend until just mixed, but pecans are still chunky. Eat it with a spoon and big smile!
Chocolate Covered Strawberry Milkshake
Print Version | Back to Top
* 3 cups PET Strawberry Ice Cream
* 3/4 cup PET Milk
* 1/4 cup strawberry jam
* 1 Tbsp. chocolate syrup
* 5 Tbsp. chocolate fudge shell topping
Blend ice cream, milk, jam and syrup until smooth. Drizzle shell topping over mixture. When hardened, pulse blender to chop shell into chips. Enjoy.
German Chocolate Milkshake
Print Version | Back to Top
* 3 cups PET Chocolate Ice Cream
* 3/4 cups PET Chocolate Milk
* 1/2 tub coconut/pecan ready frosting
* 1/4 tsp. coconut extract
Blend all until mixed, but nuts are still chunky. Eat with a spoon!
Dreamy Orange Milkshake
Print Version | Back to Top
* 3 cups PET Vanilla Orange Ice Cream
* 3/4 cup PET Milk
* 1/2 tsp. orange extract
* 2 Tbsp. frozen orange juice concentrate
few drops of yellow and red food color
Blend ingredients until creamy!
Holiday Tres Leches Cake
(serves 12) Print Version | Back to Top
* 1 yellow cake mix with pudding
Soaking liquid
* 1 cup PET milk
* 1 cup PET heavy cream
* 1/4 cup condensed milk
* 1/4 cup rum (or to taste)
Topping
* Whipped cream
* 1 bag shredded coconut (dried and toasted)
* Optional: macadamia nuts, cherries or seasonal berries
Bake cake as directed on package. Allow cake to cool, and poke holes through the entire cake with a fork. Combine soaking liquid ingredients and pour over cake. Refrigerate for 30 minutes. Top cake with whipped cream, shredded coconut and optional items, if desired.
Egg Nog Pie
(serves 8) Print Version | Back to Top
* 1 (4.6 ounce) package non-instant vanilla pudding mix
* 1/4 teaspoon ground nutmeg
* 1 1/2 cups PET Egg Nog
* 2 teaspoons rum
* 2 cups PET heavy cream
* 1 (9 inch) pie shell, baked
* 1 pinch ground nutmeg
In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and PET egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, and refrigerate until thoroughly chilled.
In a medium bowl, whip the PET cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.
* 3 cups crisp rice cereal
* 1-1/2 cups pecans, chopped
* 1-1/2 cups coconut
* 3/4 cup margarine, melted
* 1-1/2/ cups brown sugar
* 1/2 gallon PET Vanilla Ice Cream, softened
Combine the first 4 ingredients and place in a 9' x 11 " baking dish. Bake at 300 degrees for 30 minutes. Remove from oven and add brown sugar, stirring until mixed.
Remove half of the cereal mixture. With the remaining mixture spread across the bottom of the pan, spread the softened vanilla ice cream over the mixture. Pack firm. Top with the remaining cereal mix. Freeze until firm. Cut into squares to serve.
Icy Banana Milkshake
(serves 1) Print Version | Back to Top
* 5 cups PET milk
* 6 ice cubes
* 2 bananas, peeled and sliced
* 1/2 cup sugar or sugar substitute
In a blender, combine the bananas, ice cubes, PET milk and sugar. Cover, and blend for 2 minutes, or until ice is finely crushed.
* 1st layer - PET ice cream sandwiches
* 2nd layer - pour/drizzle caramel ice cream syrup
* 3rd layer - PET ice cream sandwiches
* 4th layer - more caramel ice cream syrup
* 5th layer - whipped topping
* 6th layer - crushed Heath candy bars or toffee bits In a 9x13x2-ince pan
Layer all ingredients in the order given and freeze.
* 1 large package vanilla sandwich cookies
* 1 quart PET Vanilla Ice Cream (original in square box)
* 1 can Eagle Brand milk
* Lemon juice (just a dash for zip)
* 1-3 (10 oz.) package frozen strawberry slices
Crumble cookies well (food processor or place in a plastic bag and roll with a rolling pin). Place 1/2 of the cookies in a glass 9 x 13 inch pan. Slice the ice cream (PET Vanilla Ice Cream in the square packaging works best) into about 1/2 inch thick slices and place in a layer over the crushed cookies. Mix the thawed strawberries, Eagle Brand milk, and the lemon juice together and pour over the PET Vanilla Ice Cream layer. Put another layer of PET Vanilla Ice Cream on top of the strawberry mixture and top with another layer of cookie crumbs. Freeze overnight. Cut and serve like cake.
* 1 carton of PET Ice Cream Sandwiches
* Nuts (or Butterfinger or Heath Bars crushed) if desired
Place ice cream sandwiches into bottom of a baking dish. Cover with cool whip. Sprinkle the top with nuts (crushed Butterfinger or Heath bars). Freeze. Cut into slices and serve. Ice Cream Squares
Base:
* 30 graham crackers crushed
* 1/2 cup butter, melted
Filling:
* 1 package Jell-O 4 oz. any flavor
* 1 cup boiling water
* 1 pint PET vanilla ice cream
Topping:
* 1 container of whipped topping
Combine graham cracker crumbs and butter. Place mixture in an 8 X 8 pan. Press down to form a crust. Do not grease the pan. Do not bake. Mix Jell-O and water. Stir in PET ice cream until melted and well blended. Pour over crumb crust. Place in refrigerator to set. Top with whipped topping if desired or can be sprinkled with a few left over graham cracker crumbs. Can also be frozen.
* 1/2 cup grape juice
* 2 tablespoons of sugar
* 1 tablespoon of PET milk
* Ginger ale
* PET vanilla ice cream
Put grape juice, sugar and PET milk into a ten ounce tall glass and stir well. Add 1/2 cup chilled ginger ale and one large serving (about 2 scoops) of PET vanilla ice cream. Stir well. Add additional ginger ale to fill glass three fourths full. Top with more PET ice cream if desired.
* 1 box yellow butter cake mix
* 1/2 cup water
* 1/2 cup oil
* 1 small box vanilla instant pudding
* 1 cup chopped nuts
* 1 (8 oz.) PET sour cream
* 1 (6 oz.) package of chocolate chips
* 3 eggs
Mix together cake mix, water, oil, pudding, PET sour cream, and eggs. Add nuts and chocolate chips and stir. Bake at 350 degrees in a greased and floured Bundt pan for 1 hour.
* 1 cup white sugar
* 1 cup brown sugar
* 2 eggs
* 1 teaspoon baking soda
* Pinch of salt
* 1 cup PET sour cream
* 1 teaspoon vanilla, lemon extract or nutmeg
* 5 cups flour
* 2 teaspoons baking powder
* Cream butter and sugar.
Prep: 10 minutes, Freeze: 2 hours
To make strong brewed coffee, use 3 tablespoons coffee grounds to 1 cup water.
* 1 cup strong brewed coffee
* 2 tablespoons sugar
* 1 tablespoon PET 2% lowfat milk
* 1 1/4 cups PET 2% lowfat milk
* 2 tablespoons chocolate syrup
* 3 tablespoons fat-free frozen whipped topping, thawed
* 1 teaspoon chocolate shavings
Mexican Hot Chocolate
(serves 2) Print Version | Back to Top
* 2 cups PET milk
* 1 disk of Mexican chocolate (or 4 ounces dark bitter chocolate)
* 1 vanilla bean, split lengthwise
Holiday Chocolate
Egg Nog
(Serves 10) Print Version | Back to Top
* 4 cups PET milk (for slim Egg Nog, use skim milk)
* 4 teaspoons unsweetened cocoa powder
* 7 eggs
* 1 cup sugar
* 1 teaspoon cinnamon
* 1 cup PET heavy cream
* Spiced rum
* 1 teaspoon vanilla extract
* Optional: whipped cream
Traditional Chai
(serves 2) Print Version | Back to Top
* 1 stick cinnamon
* 10 whole cloves
* 10 cardamom pods, or 2 teaspoons of ground cardamom.
* Freshly grated ginger to taste
* 1 tsp nutmeg
* 2 cups water
* 1 cup PET whole milk
* 2 teaspoons plain Darjeeling tea
* 2 teaspoons sugar
Orange Ice Cream Soda
(Makes 4 servings) Print Version | Back to Top
* 4 cups orange juice
* 4 scoops PET Vanilla Ice Cream
* 1 cup chilled cream soda
On-the-Go Granola
(serves 1)
Print Version | Back to Top
A fun quick breakfast idea tossed in convenient plastic ziplock bags to be enjoyed on-the-go. Personalize your granola just the way you like with adds-ins like dried fruit, nuts, chocolate chips or shredded coconut.
* 3/4 cup of your favorite granola (found at any grocery store)
* 1 cup PET lowfat milk
* Favorite adds-ins
Corn Bread
(Serves 10) Print Version | Back to Top
* 2 cups PET milk
* 1 cup PET heavy whipping cream
* 1/4 pound unsalted melted butter
* 4 eggs
* 2 serrano chiles
* 1 cup all-purpose flour
* 3 cups white corn meal
* 1-1/2 cups sugar
* 3 teaspoons baking soda
* 2 teaspoons salt
Preparation: 5 minutes
Baking: 35 minutes
Buttermilk
Orange Dressing
(Makes about 2 cups) Print Version | Back to Top
* 2 tablespoons flour
* 1-1/2 teaspoons salt
* 3/4 teaspoons dry mustard
* 2 tablespoons sugar
* A few grains of Cayenne pepper
* 1-2/3 cups PET Buttermilk
* 1/2 cups orange juice
* 1 tablespoon lemon juice
Buttermilk-Blue
Cheese Dressing
(Makes 1 1/2 cups) Print Version | Back to Top
Prep: 10 minutes, Chill: 4 hours
* 1/2 cup reduced-fat mayonnaise
* 1/2 cup PET Sour Cream
* 1/4 cup PET Fat-free Buttermilk
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 1/8 teaspoon garlic powder
* 2 ounces crumbles blue cheese (1/2 cup)
Stir together first 9 ingredients until blended. Stir in blue cheese. Cover and chill at least 4 hours.
Drizzle dressing over an iceberg lettuce wedge and top with blue cheese crumbles for an impressive-looking and tasty salad.
