Food and Family Videos


Tuesday, October 28, 2014

Halloween: Ghoulish Black Bean Chili Casserole

I found this recipe at and it's fantastic! Couple little things I did differently. I added the one cup of shredded Cheddar cheese, but I also added an additional cup of Kraft Mexican blend cheese. I also served it with a dollop of sour cream on top. Turned out great. It's a very quick and easy meal to get you and your little goblins out the door this Halloween.
This heats up well for leftovers too!
Thanks Pillsbury......
Photo from


lb. chorizo or Italian sausage, casing removed if necessary
medium green bell pepper, seeded, chopped
cup chopped onions
cup uncooked regular long-grain white rice
cup Green Giant™ Niblets® Frozen Corn
(15-oz.) can Green Giant™, Joan of Arc®, Old El Paso™ or Progresso™ Black Beans, drained, rinsed
(14 1/2-oz.) can ready-to-serve chicken broth
(14.5-oz.) can Mexican stewed tomatoes with jalapeƱos and spices, undrained, cut up
cup water
teaspoons chili powder
teaspoon cumin
oz. (1 cup) shredded Cheddar cheese


  • 1. Heat oven to 375°F. Crumble sausage into 12-inch nonstick skillet. Add bell pepper and onions; cook over medium-high heat until sausage is browned, stirring occasionally. Drain.
  • 2. Stir in all remaining ingredients except cheese. Spoon into ungreased 13x9-inch (3-quart) baking dish. Cover tightly with foil.
  • 3. Bake at 375°F. for 1 to 1 1/4 hours or until rice is tender. Remove from oven; sprinkle with cheese. Return to oven; bake an additional 5 minutes or until cheese is melted.

    Nutrition Information


    Serving Size: 1/8 of Recipe
    Calories from Fat
    % Daily Value
    Total Fat
    (Saturated Fat
    Total Carbohydrate
    (Dietary Fiber
    % Daily Value*:
    Vitamin A
    Vitamin C

  • Friday, October 24, 2014

    Featured Recipe: Chocolate Cream Extreme Bundt Cake

    This cake screams delicious. The paring of a chocolate pudding cake with a cream cheese and whipped cream blend filling, all topped with a milk chocolate icing makes this the perfect Bundt cake for the upcoming holidays.

    A slice of Heaven
    Ingredients (Cake)
    1 box Pillsbury chocolate cake mix (with pudding in the mix)
    1 small box Jello brand chocolate instant pie filling
    1 can Pillsbury milk chocolate frosting
    2 Tbl water
    1 1/4 cup powdered sugar
    1 tsp vanilla
    1 8 ounce Philadelphia cream cheese
    1 8 ounce Kraft Cool Whip

    Prepare cake according to directions. Mix in package of chocolate instant pudding and mix well. Batter will be stiff, add 2 tablespoons of water and finish mixing.
    Pour batter into prepared bundt pan and bake according to directions.
    While cake is baking prepare filling.
    Beat cream cheese with powdered sugar and vanilla with mixer until smooth and fluffy. Fold in Cool whip until well blended. Set aside.
    When cake is done, remove from oven and place on wire rack. Take a knife and run it along the outside of the cake to prevent sticking.
    Invert cake onto a plate and cool completely.
    Using a sharp knife, slice cake evenly from side to side. Gently separate the top half of the cake from the bottom half and set aside.
    Spread filling evenly on bottom half of cake and gently replace top half.
    Completely frost entire cake with milk chocolate frosting.
    Now enjoy!

    Thursday, June 19, 2014

    Driscoll's Strawberry Shortcake Skillet Cobbler

    Dorie  Greenspa
    Photo by Vicki Arsenault/Recipe and berries courtesy of Driscoll's.
    n has a story to tell.
    It’s a "berry" sweet story of strawberry shortcake. The ‘culinary guru’ and award winning cookbook author, together with Driscoll’s offers everything you ever wanted to know about shortcake but were afraid to bake!
    For over 100 years, Driscoll’s farm fresh strawberries have been a part of some variety of a shortcake recipe. Greenspan, who says she adores baking for the love of creating and the joy of sharing, serves up shortcake in a variety of desserts.
    Cookbook author Dorie Greenspan
    Photo courtesy of Driscoll
    One recipe that really caught my eye was the Strawberry Shortcake Skillet Cobbler. I’ve had many varieties of shortcake, but never one that incorporated corn meal into the batter. My interest was peaked, and what better day to give it a try than National Strawberry Shortcake Day!
    I was won over with this recipe. I made a slight change by adding two pints of Driscoll’s fresh red raspberries (my love of raspberries!) and the next time I may even add a pint of fresh blueberries.
    This is a wonderful summer time recipe. It’s not too sweet and the corn meal shortcake goes well with the juiciness of the berries. Top it off with a dollop of sweet whipped cream and you’ll be back for seconds.
    Check out my step-by-step photo gallery of this recipe here.

    ·       2 packages (16 ounces each) Driscoll's Strawberries, hulled and sliced
    ·       3/4 cup granulated sugar, divided
    ·       2 tablespoons freshly squeezed lemon juice
    ·       1 tablespoon cornstarch
    ·       1 cup all-purpose flour
    ·       1 cup cornmeal
    ·       2 tablespoons baking powder
    ·       6 tablespoons cold unsalted butter, cut into pieces
    Photo by Vicki Arsenault
    ·       Pinch salt
    ·       1 large egg
    ·       1/2 cup milk
    Whipped Cream
    ·       1 cup heavy whipping cream
    ·       1 tablespoon confectioners' sugar
    1.Combine strawberries, 1/4 cup granulated sugar, lemon juice and cornstarch in a medium bowl. Let sit 15 minutes.
    Preheat oven to 375°F. Butter a 10-inch cast-iron skillet.
    Whisk together flour, cornmeal, remaining 1/2 cup granulated sugar and baking powder in a large bowl. Add butter and salt and cut into flour mixture with a pastry cutter or your fingers until the butter is incorporated. Whisk egg and milk together in a small bowl. Stir egg mixture into flour mixture.

    Scrape strawberries and juices into prepared skillet. Drop batter by the spoonful on top of strawberries.
    Bake 30 to 35 minutes, or until the shortcake cobbler is golden brown. Remove pan from oven and let cool at least 15 minutes before serving.
    Use a hand mixer to beat cream and confectioners' sugar until thickened. Spoon cobbler into serving dishes and top with sweetened whipped cream. 
    For more Strawberry Shortcake recipes, click here!

    Monday, June 9, 2014

    Pure Michigan: Hudsonville Double Berry Pie Ice Cream Cake

    Hudsonville Double Berry Pie Ice Cream
    Summer time. Warm weather, ice cream, dreamy desserts and Mackinac Island. Hudsonville Ice Cream, Michigan’s largest manufacturers of branded ice cream offers a full line of ice cream flavors. From their rich and creamy Vanilla and Chocolate Cravings flavors to their specialty and Limited Time only line.

    They even have a specialty flavor for the sports fan - filled will chocolate covered baseball pretzels and smooth gooey fudge - Tiger Traxx made me a fan! Or how about taking a vacation without leaving the house with Grand Traverse Bay Cherry Fudge. A creamy amaretto ice cream, loaded with chunks of cherries and fudge.
    A new addition to their specialty line this summer is Grand Hotel Pecan Ball.
    Partnering with the Grand Hotel on Mackinac Island for the Grand Opening of Sadie’s Ice Cream Parlor, Hudsonville has replicated the deliciousness of the hotel’s famous pecan ball dessert. Starting with their very own rich Vanilla ice cream and adding genuine Grand Hotel fudge and pecan pieces - this specialty ice cream is served in the Grand Hotel’s dining room and five restaurants located on Mackinac Island - and of course – Sadie’s Ice Cream Parlor.
    My favorite has to be the Pure Michigan Double Berry Pie. Hudsonville's original creamy Vanilla loaded with swirls of blueberries and strawberries and filled with real pieces of pie crust.
    And because it is my favorite, I turned it into a dessert that's perfect for a summer treat or that special birthday celebration.
    Double Berry Pie Ice Cream Cake

    Pure Michigan Double Berry Pie Ice Cream Cake
    1 carton Hudsonville Double Berry Pie ice cream
    1 box strawberry flavored cake mix
    1 container Cool Whip frosting
    1 pint fresh Driscoll's raspberries
    2 eggs
    1/2 cup water
    1/3 cup oil

    Prepare two or three 9 inch round cake pans by spraying bottom and sides with cooking spray.
    In medium size bowl, prepare cake mix according to directions on box. Bake and completely cool cake layers.
    While cake layers are cooling, empty carton of Double Berry Pie Ice Cream into large bowl and set aside to soften (do not let the ice cream melt).
    Wrap cake layers individually in plastic wrap and place in freezer until frozen (about an hour). Once frozen, remove one cake layer from freezer and place on a cake plate. Ice cream should be soft but not melted. Gently stir and mix ice cream and spread onto first cake layer.
    (Work fast, ice cream will start melting) Form, fill and smooth until you have a large layer of ice cream. Remove second cake layer from freezer and place on layer of ice cream. (If using three layers, divide ice cream between layers). Immediately put back in freezer and allow to refreeze. Once refrozen, remove from freezer along with the Cool whip frosting and completely frost top and sides using entire carton. Decorate with Driscoll's raspberries and return to freezer.

    To serve
    Cut desired number of slices and place on serving plates,  returning unused cake to freezer. Allow slices to thaw about 5 to 7 minutes before serving.

    Note: Your freezer should be set very cold so that the ice cream begins refreezing immediately.

    Wednesday, March 12, 2014

    Blueberry-Orange Muffins: Florida Orange Juice isn't just your breakfast beverage

    Blueberry-Orange Muffin/Photo by Vicki Arsenault
    FLORIDA 100 percent orange juice offers many health benefits. With only 110 calories in an 8-ounce glass, it's sodium-free, saturated fat-free, cholesterol-free and offers even more than the recommended daily amount of vitamin C.
    ADDING 100 percent orange juice to your daily diet can help reduce the risk of certain diseases, help with weight management and may help support the immune system.
    USING 100 percent orange juice in your favorite recipe is just another way of getting your daily intake of nutrients and vitamin C. Here's a recipe that your entire family can enjoy. The orange juice and blueberries in this recipe complement each other well. Each and every bite of this muffin will have you thinking Florida. And with all the natural sweetness of the orange juice and the plump blueberries bursting with flavor, your taste buds are in for a delectable experience.
    TRY one for breakfast with a glass of Florida orange juice, milk or your favorite hot beverage and start your day out right. To view pictures and step-by-step directions, view photo slide show here.
    Photo by Vicki Arsenault
    Blueberry-Orange Muffins
    3 cups all-purpose unbleached flour
    1 cup sugar
    1 tablespoon baking powder
    1 teaspoon salt
    Adding the Florida OJ/Photo by Vicki Arsenault
    ½ teaspoon baking soda
    1 cup Florida orange juice
    2 eggs
    ½ cup unsalted butter, melted
    1 cup blueberries, fresh or frozen
    Cupcake liners

    Preheat oven to 375° F.  In large mixing bowl, sift together flour, sugar, baking powder, salt and baking soda. In second mixing bowl, whisk together orange juice, eggs and melted butter. Add the orange juice mixture to the flour mixture; stir just until combined. Gently fold in blueberries. Line muffin pan with cupcake liners; fill two-thirds full with batter. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Remove muffins to wire rack to cool.

    I used 1/2 cup of applesauce and 1 teaspoon of baking powder in place of eggs. I love bananas and need the potassium, so I mashed a small banana and added it to my ingredients.
    Recipe from