Saucepot Tips – Perfect Microwave Potato

Submitted by jennifer_ann7

After washing the potatoes & piercing them, rub cooking oil over them. Microwave for approximately 6 minutes per potato. Before serving, wrap each potato in a paper towel for 5 minutes. This helps keep the steam in so the potato is fluffier & more moist when you cut into it.

Pina Colada Dipping Sauce

Submitted by jennifer_ann7
For use with Parrot Bay Coconut Shrimp


1 c. Pina Colada mix ¼ c. water
2 tbsp crushed pineapple (drained) 1 tbsp + 1 tsp sweetened coconut flakes
3 tbsp + 1 tsp powdered sugar 1½ tsp corn starch
3 tsp cold water


  1. Mix Pina Colada mix, water, crushed pineapple, coconut, & powdered sugar in a saucepan. 
  2. Heat on medium low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. 
  3. Mix corn starch & water together, add to sauce & blend well. Let mixture simmer for 3 – 5 minutes longer while stirring during & after adding cornstarch. 
  4. Remove from heat & bring to room temperature. Sauce is served at room temperature with Parrot Bay Coconut Shrimp.

Ground Turkey Pockets

Submitted by jennifer_ann7
Serves 8
Exact nutrition facts unknown


1 can (10¾ oz.) condensed Cream of Chicken soup 2 tubes (17.3 oz.) refrigerated southern style biscuits
1 tbsp flour ½ tsp salt
¼ tsp pepper ½ c. sliced carrots
½ c. canned corn ½ c. shredded mozzarella cheese
1 egg, lightly beaten 1½ lb ground turkey


  1. In a nonstick saucepan, over medium heat, brown turkey & drain. Combine soup, beaten egg, flour, salt, & pepper. Add mixture to turkey.
  2. Cook, stirring occasionally, for 5 minutes. Add carrots & corn. Cook for 2 more minutes. Remove from heat & stir in cheese.
  3. On a floured surface, pat 8 of the biscuits into circles. Top each biscuit with 2/3 c. of turkey mixture. Pat remaining biscuits into 5″ circles & place on top of turkey. Seal edges with water.
  4. Press edges together with a fork dipped in flour. Place on an un-greased baking sheet. Bake at 375°F for 12-14 minutes or until golden brown.

White Chocolate & Raspberry Cheesecake

White Chocolate & Raspberry Cheesecake

Submitted by jen LUVS REVIEWS

Crust Ingredients

18 vanilla wafer cookies 1 c. almonds, toasted
4 ½ tbsp unsalted butter, melted

Filling Ingredients

4 oz. imported white chocolate, chopped 1 8oz. packages of cream cheese, room temp
2/3 c. sugar 2 tsp vanilla extract
¾ tsp grated lemon peel 2 large eggs
¾ c. fresh raspberries or frozen unsweetened, thawed, drained

Topping Ingredients

1 8oz. container sour cream 3 tbsp sugar
½ tsp vanilla extract 2½ pint baskets raspberries
½ c. seedless raspberry jam

Crust Directions

  1. Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. 
  2. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) 
  3. Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. 
  4. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. 
  5. Bake until golden, about 10 minutes. 
  6. Cool. Maintain oven temperature.

Filling Directions

  1. Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. 
  2. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. 
  3. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. 
  4. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. 
  5. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. 
  6. Cool 20 minutes. Maintain oven temperature. 
  7. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

Topping Directions

  1. Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. 
  2. Bake 5 minutes. Transfer cake in pan to rack. 
  3. Run small knife around sides of cake. Cool completely. 
  4. Chill cake overnight. Fold down foil along sides of pan. 
  5. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. 
  6. Cover cake with berries. 
  7. Bring jam to simmer in small saucepan, stirring often. 
  8. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Super Easy Rosemary Potatoes

Submitted by jennifer_ann7


1½ lbs red potatoes, quartered 1 tbsp butter
1 tsp garlic, minced 1 tsp dried rosemary
½ tsp salt ¼ tsp pepper


  1. Organic Red Potatoes by artizone on FlickrPlace butter & garlic in 8″ square baking dish.
  2. Microwave for 45 seconds or until butter melts.
  3. Add rosemary, salt, pepper & potatoes.
  4. Toss well. Cover & microwave for 7-10 min.
  5. Carefully remove cover (steam is VERY hot) & poke a potato with a fork to check for tenderness.
  6. If they aren’t done, re-cover & continue to microwave at 2 min. intervals until cooked.