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

Glaze:
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.

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

Source: Kraft Food & Family Magazine, Fall 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