Recipes: Turkey and Avocado, Grilled Maple Turkey, & Sweet and Spicy Turkey


Turkey and Avocado Sandwiches

Ingredients
Original recipe makes 4 sandwiches Change Servings

4 leaves lettuce

8 thin slices deli turkey breast

1/2 peeled pitted avocado, cut into 8 slices

8 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted

2 tablespoons Pace® Chunky Salsa

Directions

1.Divide the lettuce, turkey and avocado among 4 bread slices. Top each with 1 1/2 teaspoons salsa and the remaining bread slices.


Grilled Maple Turkey Sandwich

Ingredients
Original recipe makes 1 serving Change Servings

3 strips bacon

4 ounces sliced deli-style maple turkey

2 tablespoons butter, softened

2 slices raisin black bread

4 slices Swiss cheese

2 tablespoons honey mustard
Directions
1.Place bacon into a skillet over medium heat, and cook until crisp. Remove, and drain on paper towels. Drain bacon grease from skillet. Add maple turkey to the skillet, and cook briefly, just long enough to heat through.
2.Butter both sides of the bread. Layer one slice with two slices of the Swiss cheese, then layer with the maple turkey, and the bacon. Drizzle with honey mustard, and top with remaining two slices of Swiss cheese. Top with remaining bread slice, and cut sandwich in half. Return sandwich halves to the skillet, and cook over

Sweet and Spicy Turkey Sandwich
Ingredients
Original recipe makes 1 sandwich Change Servings

2 slices (1/2 inch thick) hearty country bread

4 slices roasted turkey breast

1 slice pepper jack cheese

2 teaspoons butter

4 teaspoons strawberry preserves
Directions
1.Heat a small skillet over medium heat. Butter one side of each of the bread slices with one teaspoon butter. Place one slice, butter side down, in the skillet. Top with the turkey and cheese slices. Place the second slice of bread on top, butter side up.
2.When the first side of the sandwich is golden brown, turn and brown the other side, 3 to 5 minutes per side, or until the cheese begins to melt.
3.Remove sandwich to a plate and top with strawberry preserves, or serve the preserves on the side.

Three Recipes: Breakfast Muffins, French Breakfast Muffins, & Lemon Verbena-Blueberry Muffins

Blueberry muffins

Breakfast Muffins Three Recipes Sure to Please!
Ingredients
Original recipe makes 12 standard muffins Change Servings

1 3/4 cups all-purpose flour

1/3 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg, lightly beaten

1/3 cup butter, melted

1 cup fresh blueberries

Directions
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
2.In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened.
Do not over mix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
3.Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Recipe:
French Breakfast Muffins
Ingredients

Original recipe makes 12 muffins

1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg, lightly beaten

1/2 cup milk

1/3 cup butter, melted

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2.In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
3.Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

Recipe:
Lemon Verbena-Blueberry Muffins

Original recipe makes 1 dozen muffins Change Servings

1 egg

3/4 cup milk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/3 cup white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup chopped fresh lemon verbena

1/4 cup cold butter

1 cup fresh blueberries
Directions
1.Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
2.Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
3.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.