Web-only recipes from Sandra Lee

The Rocky

Published November 11, 2008 at 3 p.m.

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Gorgonzola-Pear Toasts

Makes 40 pieces

1 baguette, cut into 1/4 inch-thick slices

2 tablespoons extra virgin olive oil, Bertolli

1 package (8 ounces) cream cheese, Philadelphia

4 ounces crumbled Gorgonzola cheese, Athenos

2 cans (15 ounces each) sliced pears in juice, drained, Del Monte

1/2 cup candied pecans, chopped, Emerald

2 tablespoons finely chopped fresh parsley

Preheat oven to 400 degrees. Lightly brush 1 side of each baguette slice with oil. Place baguette slices on baking sheet. Toast in preheated oven for 5 to 7 minutes or just until beginning to brown. Let cool.

Meanwhile, in a small bowl, combine cream cheese and Gorgonzola cheese, stirring until well mixed. Spread toasts with cheese mixture. Top with pear slices and chopped candied pecans. Sprinkle with parsley.

Nutritional information per serving: 142 cal., 4 g fat (2 g sat), 9 mg chol., 22 g carb., 5 g pro., 1 g fiber, 262 mg sodium

Mandarin-Cranberry Rice Dressing

Serves 4

1 box (6.2 ounces) fast-cooking long grain and wild rice, Uncle Ben's

1 cup frozen seasoning-blend vegetables, Pictsweet

3/4 cup reduced-sodium chicken broth, Swanson

1 can (11 ounces) mandarin orange segments, drained, Geisha

1/2 cup whole berry cranberry sauce, Ocean Spray

1/3 cup chopped pecans, Diamond

In a medium saucepan, combine rice, vegetable blend and chicken broth.

Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Remove from heat and let stand about 5 minutes or until broth is absorbed.

Stir in mandarin oranges, cranberry sauce, and pecans.

Nutritional information per serving: 322 cal., 6 g fat (1 g sat), 1 mg chol., 61 g carb., 7 g pro., 4 g fiber, 575 mg sodium

Corn Bread Pudding

Serves 12

Nonstick cooking spray, Pam

1 egg

1 cup reduced-sodium chicken broth, Swanson

1 pound purchased corn bread, cut into 1-inch cubes

1 can (14 1/4 ounces) cream-style corn, Green Giant

1 cup canned french-fried onions, French’s

1 cup shredded Monterey Jack cheese (4 ounces), Sargento

1 can (8 ounces) sliced water chestnuts, La Choy

2 tablespoons Italian herb marinade mix, Durkee Grill Creations

Preheat oven to 350 degrees. Spray a 2 1/2 quart casserole dish with cooking spray.

Set aside.

In a small bowl, beat together egg and chicken broth.

In a large bowl, combine corn bread, corn, onions, cheese, water chestnuts and marinade mix.

Pour egg mixture over corn bread mixture; stir to combine. Transfer to the prepared casserole dish.

Bake in preheated oven for 1 hour.

Nutritional information per serving: 208 cal., 9 g fat (3 g sat), 42 mg chol., 27 g carb., 6 g pro., 2 g fiber, 454 mg sodium

Early Peas and Haricots Verts in Garlic Herb Sauce

Serves 12

1 bag (16 ounces) frozen haricots verts (green beans), C&W

1 bag (16 ounces) frozen early harvest peas, C&W

1 tablespoon water

4 strips bacon, chopped

1 cup slivered red onions

1 1/4 cups half-and-half or light cream

1/4 cup cognac

1 packet (1.6 ounces) garlic herb sauce mix, Knorr

Salt and black pepper

In a microwave-safe bowl, combine frozen green beans and peas. Add the water; cover and heat on high setting (100 percent power) for 8 to 10 minutes or just until vegetables are tender, stirring once.

Meanwhile, in a large saucepan, brown chopped bacon. Drain all but 1 tablespoon of the bacon fat from the pan. Add slivered onions; cook until softened.

Add half-and-half and cognac to saucepan; whisk in dry garlic herb sauce mix. Bring to a boil, stirring constantly; reduce heat. Simmer, uncovered, until thickened.

Drain green beans and peas. Add to pan with sauce; stir to coat vegetables. Season to taste with salt and pepper.

Nutritional information per serving: 232 cal., 5 g fat (2 g sat), 13 mg chol., 31 g carb., 11 g pro., 2 g fiber, 177 mg sodium

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