Monday, September 29, 2008

Roasted Pepper Sauce

Drain a 12 oz jar roasted peppers. Pulse peppers and a small clove of
garlic in a food processor until smooth. Add 1 Tbsp each balsamic
vinegar and olive oil. Process to blend. Makes 3/4 cup sauce

Spoon over grilled chicken breast or london broil

Toss with cold pasta and basil for a quick salad

Top baked, sauteed or grilled fish with it

Spice it up with hot pepper sauce and serve with shrimp

Almond Danish Swirls

2 3 oz. pkgs cream cheese, softened
1 tsp almond extract
1/2 cup confectioners' sugar
1 cup slivered almonds, chopped fine
2 8 oz. cans refrigerated crescent dinner rolls
1 egg white

2/3 cup confectioners' sugar
1/2 tsp almond extract
4 tsp milk

In a small bowl, beat the cream cheese, almond extract, and sugar until
fluffy. Fold half of the almonds into the mixture.

Separate 1 can of dough into 4 rectangles. Firmly press the perforations to
seal. Press or roll each piece of dough to form a 7 by 4 inch rectangle, and
spread each with about 2 tbsp of the cream cheese filling to within 1/4 inch
of the edges. Starting at the short end, roll each rectangle tightly into a
cylinder. Repeat with the other can of dough and remaining filling. Place on
a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 F whiles the rolls are chilling. Remove from the
refrigerator and cut each roll into 4 slices. Place 1/2 inch apart on
ungreased baking sheets.

In a small bowl, combine the egg white with 1 tsp water. Brush over the
swirls. Sprinkle with the remaining almonds.

Bake for 18 to 20 minutes, until light brown.

While the swirls are baking, combine the glaze ingredients in a small bowl.
Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed
paper. Drizzle the icing over the warm swirls.

Makes 32 swirls

Stove Top Easy Chicken Bake

6 oz. pkg. Stove Top stuffing mix for chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can cream of chicken soup
1/3 cup sour cream
16 oz. pkg. frozen mixed vegetables, thawed, drained

1. Heat oven to 400. Prepare stuffing mix as directed on package.
Mix chicken, soup, sour cream and vegetables in 13x9 inch baking dish;
top with stuffing.

2. Bake 30 minutes or until chicken is cooked through. Enjoy now or
cover and refrigerate. To reheat, microwave each serving on high 2 to
3 minutes.

If using a deeper, narrower baking dish, increase baking time by 15
minutes or until cooked through.

Source: Kraft Food & Family Magazine, Fall 2008

Sunday, September 28, 2008

Chicken and Biscuits

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
16 oz. pkg. frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
1 cup baking mix
3 Tbs. milk

1. Heat oven to 375. Mix soup and 1/2 cup sour cream in 8-inch square
baking dish. Add chicken, vegetables and cheese; mix.

2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream
and milk; sitr until stiff dough forms.

3. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture.
Bake 35 minutes or until biscuits are golden brown and chicken mixture
is hot and bubbly.

Source: Kraft Food & Family Magazine, Fall 2008

Cheesy Chicken & Salsa Skillet

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Taco Bell Home Originals thick 'n chunky salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup Kraft 2% milk shredded reduced fat four cheese Mexican style cheese

1. Cook pasta as directed on package.

2. Meanwhile, heat large nonstick skillet sprayed with cooking spray
on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in
salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10
minutes or until chicken is cooked through, stirring occasionally.

3. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with
cheese. Remove from heat; cover. Let stand 1 minute or until cheese
is melted.

Source: Kraft Food & Family Magazine, Fall 2008

Monday, September 15, 2008

Scalloped Chicken and Potatoes

Prep Time: 15 min
Start to Finish: 55 min
Makes: 5 servings

1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley

Heat oven to 450°F.

In ungreased 2-quart casserole, mix uncooked
potatoes, sauce mix, boiling water, half-and-half, chicken, peas and mushrooms.

Bake uncovered 30 to 35 minutes, stirring once, until
potatoes are tender.

In small bowl, mix remaining ingredients; sprinkle over potato mixture.

Bake uncovered about 5 minutes longer or until light golden brown.

Tex-Mex Burgers

These burgers can be prepared ahead and kept in the cooler until
you're ready to barbecue. Serve them with corn chips and guacamole.

1-1/2 lbs. ground beef
4 oz. can chopped green chiles, draied
3 oz. Monterey Jack cheese, cut into 1/4-inch cubes
6 sandwich buns
6 Tbs. sour cream
6 Tbs. salsa
6 lettuce leaves, if desired.

1. Heat grill. shape ground beef into twelve 3-1/2-inch patties.
Place 6 patties on waxed paper. Top each with one-sixth of the chiles
and one-sixth of the cheese. Place remaining patties over stuffing;
press edges to seal.

2. When ready to barbecue, place prepared patties on gas grill over
medium-high heat or on charcoal grill 4 to 6 inches from medium-high
coals. Cook 10 to 15 minutes until meat is no longer pink, turning
once. Serve on buns with sour cream, salsa and lettuce. 6 servings.

Broiler Directions:
Prepare recipes as directed. Place patties on broiler pan; broil 4 to
6 inches from heat for 10 to 15 minutes until meat is no longer pink,
turning once. Serve on buns with sour cream, salsa and lettuce.

-Pillsbury Classic Cookbooks, June 1992 (#136)
Picnics & Potlucks

Sunday, September 14, 2008

Refried Beans Supreme

1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions

MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish;

MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir.

Sprinkle with remaining 1/2 cup cheese.

Microwave, uncovered, 1 to 2 minutes or until cheese is melted.

SPRINKLE with tomato and onions

4 servings

Olive Garden Fettucine Alfredo

8 ounces Cream cheese −− cut in bits

3/4 cup Parmesan cheese −− grated

1/2 cup Butter or margarine

1/2 cup Milk

8 ounces Fettuccine; cook −− drain

In large saucepan combine cream cheese, Parmesan, butter and

Milk, stirring constantly until smooth. Toss pasta lightly with

sauce, coating well.

Tuesday, September 9, 2008

Coconut Fried Shrimp with Dipping Sauce

Dipping Sauce:
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Peanut oil, for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined

Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.

Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.

In a wide, shallow bowl, toss the coconut and bread crumbs together.

Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.

Source: Paula Dean . . . Food Network

Wednesday, September 3, 2008

Corn and Crab Chowder

4 slices bacon
1 large sweet onion, coarsely chopped (about 2 cups)
2 cloves garlic, minced
6 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic Chicken Broth
2 tsp. seafood seasoning
6 to 8 red potato OR fingerling potato, cut into 1-inch pieces (about 2 cups)
2 cups frozen whole kernel corn
1 container (8 ounces) refrigerated pasteurized lump crabmeat
1/2 cup heavy cream

Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings.

Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender.

Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender.

Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon.

Cherry Vanilla Protein Shake

1 tablespoon vanilla powder (1 scoop)
1/2 cup sugar-free cherry yogurt
4 ice cubes
1 dash water
vanilla extract (to taste)
cherry extract (to taste)

Liquify in blender!

The flavor varieties are endless . . . experiment with what you love :)
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