Brenda's Recipe For The Week

Pecan Pie Popcorn

2012-01-30T05:15:00.007-06:00

Pecan Pie Popcorn

½ cup maple syrup
1 tablespoon brown sugar
1 stick butter
1/4 teaspoon salt
7 cups popped popcorn
¾ cup chopped pecans

Cook syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in butter and salt until thickened, about 5 minutes. Mix popcorn, nuts and maple butter on parchment-lined sheet. Spread evenly; bake at 250 for 20 minutes

Easy Chicken & Cheese Enchiladas

2012-01-23T05:15:00.004-06:00

Easy Chicken & Cheese Enchiladas

10 ¾ oz. Can cream of chicken soup
½ cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
½ cup shredded monterey jack cheese
six 6” flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced

Heat oven to 350. Stir soup, sour cream, picante sauce and chili powder in a medium bowl. Stir one cup of the soup mixture, chicken and cheese together in a large bowl. Divide the chicken mixture among the tortillas. Roll up tortillas and place seam-side down in a 7x11 baking dish. Pour remaining soup mixture over tortillas; cover baking dish. Bake 40 minutes or until enchiladas are hot and bubbling. Remove from oven; top with tomato and onion

Creamy Baked Ziti

2012-01-16T05:15:00.002-06:00

Creamy Baked Ziti

4 cups ziti pasta, uncooked
26 oz. Jar marinara sauce
14 ½ oz. Can diced tomatoes, undrained
6 oz. Cream cheese, cubed
¾ cup sour cream
8 oz. Shredded mozzarella with touch of Philadelphia
1/3 cup grated parmesan

Preheat oven to 375. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan and drain. Add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 minutes or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan and mix well. Layer half pasta mixture in 9x13” baking dish; cover with layers of sour cream, 1 cup mozzarella, and remaining pasta mixture. Top with remaining mozzarella and parmesan. Bake 20 minutes or until heated through

Slow Cooker Beef and Barley

2012-01-09T05:15:00.006-06:00

Slow Cooker Beef and Barley

1 ¼ pounds boneless beef chuck (in one piece)
1 cup pearl barley
½ pound cremini mushrooms, quartered
4 stalks celery, quartered
6 medium carrots, quartered
2 medium leeks, sliced (white and light green parts only)
1 sprig fresh thyme (or substitute dried thyme)
4 cups low-sodium beef broth
1 tablespoon soy sauce
kosher salt and freshly ground pepper

Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup of water, 1 teaspoon salt and ¼ teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off excess fat. Transfer beef to a cutting board. Let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef.

Swiss & Chicken Casserole

2012-01-02T05:15:00.003-06:00

Swiss & Chicken Casserole

4 cups chopped cooked chicken
2 cups croutons
1 ½ cups shredded swiss cheese
2/3 cup miracle whip
½ cup milk
4 stalks celery, sliced
¼ cup chopped onions

Preheat oven to 350. Combine all ingredients and spoon into sprayed 2 qt. Casserole. Bake 40 minutes or until heated through

Pulled Pork Chili

2011-12-26T05:15:00.002-06:00

Pulled Pork Chili

Two 14 ½ oz. cans fat-free reduced sodium chicken broth
Two 14 ½ oz. Cans chili-ready diced tomatoes, undrained
15 ½ oz. Can red kidney beans, rinsed
15 oz. Can black beans, rinsed
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
2 ½ lb. Boneless pork shoulder
8 oz. Shredded cheddar cheese
1 ¼ cups sour cream

Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat and cover with lid. Cook on low 10-12 hours or high 7 hours. Remove meat from slow cooker; shred meat and return to slow cooker, stir to mix. Spoon into bowls; top with cheese and sour cream

Nilla Turtle Cookie Balls

2011-12-19T05:15:00.005-06:00

Nilla Turtle Cookie Balls

8 oz. Cream cheese, softened
70 vanilla wafers, finely crushed
3 tablespoons caramel ice cream topping
16 oz. Semi-sweet chocolate, melted
¼ cup chopped pecans

Mix cream cheese, crushed vanilla wafers, and ice cream topping until well blended. Shape into 42 one-inch balls and freeze 10 minutes. Dip balls in melted chocolate and place in a single layer in a shallow waxed paper lined pan. Sprinkle with nuts. Refrigerate 1 hour or until firm

Eggnog Truffles

2011-12-12T05:15:00.005-06:00

Eggnog Truffles

5 four-ounce white chocolate bars, chopped and divided
3 tablespoons butter
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
8 ounces cream cheese, softened
¼ cup all-vegetable shortening

In a large bowl combine 2 chopped white chocolate bars and butter. Microwave on high in 30-second intervals, stirring between each, until melted and smooth – about 1 ½ minutes total. Stir in nutmeg and cinnamon. In another large bowl beat cream cheese at medium-high speed with mixer until creamy. Beat in melted white chocolate mixture until smooth. Cover and chill overnight or until mixture is firm enough to roll. Roll mixture into about 15 1 1/2” balls. In a large bowl combine remaining 3 chopped white chocolate bars and shortening. Microwave on high in 30-second intervals, stirring between each, until melted and smooth – about 1 ½ minutes total. Using a fork, dip each ball into melted white chocolate mixture. Shake off excess and place on wire rack. If you want, spoon excess melted white chocolate into pastry bag and pipe decorative lines across each truffle. Sprinkle ground nutmeg on truffles, if desired.

Apple Cranberry Salad

2011-12-05T05:15:00.001-06:00

Apple Cranberry Salad

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon sugar
3 apples (2 red and 1 green) chopped
½ cup chopped walnuts
¼ cup dried cranberries
1 stalk celery, thinly sliced

Mix mayo, sour cream and sugar in a medium bowl. Stir in remaining ingredients. Refrigerate 2 hours

Easy Chicken & Cheese Enchiladas

2011-11-28T05:15:00.005-06:00

Cheddar Mashed Potato Casserole

2011-11-21T05:15:00.005-06:00

Cheddar Mashed Potato Casserole

2 lbs. Yukon gold potatoes, peeled and quartered
2 tablespoons butter
½ cup sour cream
1 cup shredded triple cheddar cheese with a touch of Philadelphia
6 slices bacon, cooked and crumbled

Heat oven to 350. Cook potatoes in boiling water 20 minutes or until tender. Drain and return to pan. Add butter and sour cream to potatoes, mash until smooth. Spoon half into a 1 ½ quart casserole. Top with cheese, then remaining potato mixture and top with bacon. Bake 30-35 minutes

Butter Pecan Cheesecake

2011-11-14T05:15:00.005-06:00

Butter Pecan Cheesecake

1 ½ cups graham cracker crumbs
½ cup finely chopped pecans
1/3 cup sugar
1/3 cup butter, melted
3 8-oz. Packages cream cheese, softened
1 ½ cups sugar
2 cups sour cream
1 teaspoon vanilla extract
½ teaspoon butter flavoring
3 eggs, lightly beaten
1 cup finely chopped pecans

Preheat oven to 325. In a large bowl combine cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining mixture onto bottom and 1” up the sides of a greased 2” springform pan. Place pan on a double thickness of heavy-duty foil, securely wrap foil around pan. In large bowl beat cream cheese and sugar until smooth. Beat in sour cream, vanilla and butter flavoring. Add eggs, beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1” hot water to larger pan. Bake 70-80 minutes or until center is almost set. Remove springform pan from water bath; cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer, then refrigerate overnight.

One-Pan Baked Chicken & Sweet Potatoes

2011-11-07T05:15:00.005-06:00

One-Pan Baked Chicken & Sweet Potatoes

½ cup zesty Italian dressing
3 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1 ½ lb. Sweet potatoes, cut into 3/4” spears
3 lb. Broiler-fryer chicken, cut into 8 pieces

Heat oven to 375. Mix dressing, sugar and thyme in large bowl; add potatoes and toss to coat. Transfer potatoes to a 10x15” pan, reserving dressing mixture in bowl. Add chicken to reserved dressing mixture, toss to coat. Place in pan with potatoes. Bake 1 hour or until potatoes are tender and chicken is done. Transfer chicken and potatoes to platter. Strain pan drippings; pour strained sauce over chicken.

Swiss & Chicken Casserole

2011-10-31T05:15:00.005-05:00

Bacon Cheeseburger Casserole

2011-10-24T05:00:00.005-05:00

Bacon Cheeseburger Casserole

1 pound ground beef
1 onion, chopped
1/3 cup ketchup
2 tablespoons yellow mustard
1 cup shredded sharp cheddar cheese
8 slices bacon, cooked & crumbled
4 cups frozen bite-size seasoned potato nuggets

Heat oven to 400. Brown meat with onions in skillet; drain. Stir in ketchup and mustard. Spoon into 9” square backing dish sprayed with cooking spray. Top with remaining ingredients. Bake 30-35 minutes.

Ritz Parmesan Chicken

2011-10-17T05:15:00.002-05:00

Ritz Parmesan Chicken

1/4 cup mayonnaise
1 tablespoon lemon juice
25 ritz crackers, finelly crushed
¼ cup grated parmesan cheese
2 teaspoons dried basil
4 small boneless skinless chicken breast halves

Heat oven to 400. Mix mayonnaise and lemon juice; set aside. Combine crushed crackers, parmesan, and basil. Dip chicken in mayonnaise mixture, then roll in cracker mixture. Place on baking sheet and bake for 20 minutes

Pumpkin Spice Cake With Brown Sugar Frosting

2011-10-10T05:00:00.005-05:00

Pumpkin Spice Cake With Brown Sugar Frosting

1 pkg (2-layer size) spice cake mix
1 cup water
1 cup canned pumpkin
1/3 cup oil
3 eggs
¾ cup chopped walnuts
8 oz. Neufchatel cheese, softened
1/3 cup packed dark brown sugar
1 cup thawed whipped topping

Preheat oven to 350. Beat first 5 ingredients in large with mixer 2 minutes or until well blended. Stir in nuts. Pour into prepared 9x13 pan. Bake 30-32 minutes. Cool completely. Beat neufchatel and sugar in small bowl with mixer until well blended. Add whipped topping and mix well. Spread over cake.

Butternut Squash au Gratin

2011-10-03T05:15:00.005-05:00

Butternut Squash au Gratin

1 butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 tablespoons flour
¼ teaspoon pepper
1 cup chicken broth
1 ½ cups shredded cheddar cheese, divided

Heat oven to 350. Cut squash lengthwise in half; discard seeds and remove peel. Cut each half crosswise into thin slices. Place in a large saucepan; add enough water to cover squash and bring to a boil on high heat. Simmer on medium-low heat 8-10 minutes, until squash is tender. Meanwhile cook bacon in skillet until crisp; remove from skillet and reserve 1 tablespoon of the drippings. Add onion to the reserved drippings, cook and stir five minutes. Stir in flour and pepper; cook and stir 1 minute. Add broth; cook and stir 3 minutes or until sauce is thickened. Remove from heat and stir in 1 cup shredded cheddar cheese. Drain the squash. Arrange half in an 8” square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese. Bake 25-30 minutes.

Taco Pasta Salad

2011-09-26T05:00:00.003-05:00

Taco Pasta Salad

¾ cup light ranch dressing
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon ground cumin
3 cups whole wheat rotini pasta, cooked, rinsed & cooled
1 15 oz. Can black beans, rinsed and drained
4 cups loosely packed baby spinach leaves
1 tomato, chopped
1 cup shredded sharp cheddar cheese

Mix first 4 ingredients in large bowl. Add remaining ingredients and mix lightly

Parmesan-Glazed Acorn Squash

2011-09-19T05:00:00.003-05:00

Parmesan-Glazed Acorn Squash

2 small acorn squash, halved & seeded
1 tablespoon melted butter
1 tablespoon brown sugar
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
¼ teaspoon ground cinnamon

Heat oven to 375. Cut each squash in half; place cut sides up in a 9x13 baking dish. Add ½ cup water to dish; cover. Bake 40 minutes or until squash is tender. Mix butter, sugar and oil; spoon over squash. Top with cheese and cinnamon; bake uncovered 5 minutes

Sweet & Salty Brownies

2011-09-12T05:15:00.002-05:00

Sweet & Salty Brownies

4 squares unsweetened chocolate
¾ cup butter or margarine
¾ teaspoon ground red pepper (cayenne)
2 cups sugar
4 eggs
1 cup flour
1 cup coarsely chopped dry roasted peanuts
25 caramel candies
2 tablespoons milk

Heat oven to 350. Microwave chocolate and butter in a large bowl on high 2 minutes or until butter is melted. Stir until the chocolate is completely melted; stir in pepper. Add sugar, mix well; blend in eggs. Add flour and mix well. Stir in ½ cup nuts. Spread half the batter into a 9x13 pan sprayed with cooking spray. Microwave caramels and milk on high 2 ½ minutes, stirring after 1 minute. Stir until caramels are completely melted and mixture is well blended. Spread over brownie batter in pan. Cover with remaining brownie batter. Sprinkle with remaining nuts. Bake 25-30 minutes.

Kickoff Popper Dip

2011-09-05T05:00:00.004-05:00

Kickoff Popper Dip

8 oz. Cream cheese, softened
½ cup reduced fat mayonnaise
¼ lb. Velveeta, cup into 1/4” cubes
3 jalapeno peppers, seeded and finely chopped
12 ritz crackers, crushed
1 tablespoon melted butter
1 green onion, sliced

Heat oven to 350. Beat cream cheese and mayo in medium bowl until well blended. Stir in Velveeta and peppers; spread into 9” pie place. Mix crumbs and butter; sprinkle over dip. Bake 20 min. or until heated through; top with onions

Italian-Style Chicken Combo

2011-08-29T05:15:00.004-05:00

Italian-Style Chicken Combo

4 small boneless skinless chicken breast halves
8 oz. Sliced fresh mushrooms
1 green pepper, coarsely chopped
1 can (14.5 oz) diced tomatoes, undrained
1 cup shredded Italian five-cheese blend
12 oz. Pkg. Shells & cheese dinner

Preheat oven to 400. Place chicken in 13x9” baking dish; surround with mushrooms and peppers. Top chicken with tomatoes and shredded cheese. Bake 30 minutes or until chicken is done. Prepare shells and cheese dinner as directed on package. Serve chicken with shells and cheese.

Fiesta Beef & Black Bean Enchiladas

2011-08-22T05:00:00.005-05:00

Fiesta Beef & Black Bean Enchiladas

1 pound ground beef
½ pound Velveets, cut into 1/2” cubes
1 ¼ cups thick and chunky salsa
1 cup rinsed canned black beans
12 6” flour tortillas
½ cup sour cream
¼ cup chopped cilantro

Preheat oven to 350. Brown meat in large skillet; drain. Stir in half the Velveeta and ½ cup salsa. Cook 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring frequently. Stir in beans. Spoon ¼ cup meat mixture down center of each tortilla and roll up. Place seam-side down in prepared 9x13 baking dish. Bake enchiladas, uncovered, 10 minutes. Top with remaining Velveeta and salsa; bake 20 minutes or until enchiladas are heated through and Velveeta is melted. Top with sour cream and cilantro.

Creamy Basil & Tomato Pasta

2011-08-15T05:00:00.004-05:00

Creamy Basil & Tomato Pasta

6 tomatoes, chopped (about 3 cups)
8 oz. Package cream cheese, cubed
½ cup chopped fresh basil
¼ cup sun dried tomato vinaigrette dressing
16 oz. Pkg. Linguine
½ cup pine nuts, toasted

Combine tomatoes, cubed cream cheese, basil, and dressing; refrigerate two hours. Cook pasta by directions on package; drain and place in a large bowl. Add tomato mixture and pine nuts; mix lightly. (One pound cooked shrimp can be added to dish)

Classic Cocktail Meatballs

2011-08-08T05:00:00.004-05:00

Classic Cocktail Meatballs

2 lb. Lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup water
2 eggs
12 oz. Jar grape jelly
12 oz. Bottle chili sauce

Preheat oven to 400. Line two 10” x 15” pans with foil and spray foil with nonstick spray. Mix meat, stuffing mix, water, and eggs until blended. Shape into fifty 1 1/2” meatballs; place on prepared pans. Bake 16 minutes or until done. Meanwhile mix jelly and chili sauce and bring to a boil in a large saucepan on medium heat, stirring occasionally. Add meatballs to sauce; stir evenly to coat.

Salted Nut Roll Crispy Treats

2011-08-01T05:00:00.000-05:00

Salted Nut Roll Crispy Treats

3 tablespooons butter
10 oz. Package marshmallows
6 cups crisp rice cereal
1 ½ cups cocktail peanuts

Microwave butter in a large bowl on high 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 ½ minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds. Add cereal and nuts; mix well. Press onto bottom of 9x13 pan sprayed with cooking spray. Cool completely before cutting.

Crunchy Asian Broccoli Coleslaw

2011-07-25T05:00:00.005-05:00

Crunchy Asian Broccoli Coleslaw

½ c. zesty Italian dressing
2 pkg. (3 oz. Each) ramen noodle soup mix
2 pkg. (12 oz. Each) broccoli slaw
4 green onions, sliced
½ c. dry roasted sunflower kernels
½ cup sliced almonds, toasted

Mix dressing with seasoning packet from one ramen noodle package (discard remaining seasoning packet or reserve for another use). Break noodles apart. Place in large bowl and add slaw, onions, sunflower kernels, and nuts; mix lightly. Add dressing mixture and toss to coat. Serve immediately.

Five-Pepper Pork Chop Skillet

2011-07-18T05:00:00.003-05:00

Five-Pepper Pork Chop Skillet

6 bone-in pork chops, 1/2” thick
1 teaspoon coarsely ground black pepper
1 each green, red and yellow bell pepper, chopped
½ cup chicken broth
4 ounces cream cheese, cubed
¼ teaspoon crushed red pepper

Sprinkle chops with black pepper. Add 3 chops at a time to a large nonstick skillet; cook on medium heat 3-4 minutes per side until done. Transfer to a platter and cover to keep warm. Add bell peppers and broth to skillet; cook on medium high heat 5 minutes or until peppers are crisp tender. Stir in cream cheese and crushed pepper; cook and stir 2-3 minutes or until sauce is well blended and heated through. Serve sauce over chops.

Loaded Baked Potato Salad

2011-07-11T05:15:00.003-05:00

Loaded Baked Potato Salad

2 lbs. Baby red potatoes, quartered
½ cup mayonnaise
¼ cup buttermilk
2 tablespoons chopped fresh chives
½ cup shredded sharp cheddar cheese
8 slices bacon, cooked and crumbled

Cook potatoes in boiling water 20 minutes or until tender; drain and cool. Mix mayonnaise, buttermilk and chives in a large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours; top with bacon just before serving.

Key Lime Cloud Squares

2011-07-04T05:15:00.003-05:00

Key Lime Cloud Squares

9 graham crackers, crushed, divided
¼ cup melted butter
3/4 cup boiling water
3 ounce pkg. Lime gelatin
1 cup ice cubes
8 ounces softened cream cheese
14 oz. Can sweetened condensed milk
¾ cup lime juice
2 cups thawed whipped topping, divided

Set aside 1 tablespoons graham cracker crumbs. Mix remaining crumbs with melted butter; press onto bottom of plastic wrap-lined 9” square pan. Refrigerate until ready to use. Add boiling water to gelatin in small bowl; stir 2 minutes until completely dissolved. Add ice; stir 2 minutes or until thickened. Removed any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in sweetened condensed milk, then lime juice. Add gelatin and mix well. Whisk in one cup whipped topping. Pour over crust. Refrigerate 6 hours or until firm. Cover with remaining whipped topping just before serving and sprinkle with reserved crumbs. Use plastic wrap to remove dessert from pan before cutting.

Ain't Your Mama's Slaw

2011-06-27T05:00:00.002-05:00

Ain't Your Mama's Slaw

12 ounce package broccoli slaw
1 cup red pepper strips
1 cup chopped fresh pineapple
1/3 cup dried cranberries
¼ cup chopped red onions
1/3 cup Zesty Italian dressing
1 teaspoon brown sugar
1/3 cup sliced almonds, toasted

Mix first 5 ingredients in a large bowl. Mix dressing and sugar; add to salad and toss to coat. Refrigerate one hour. Add nuts and mix lightly

Farmers Market Squash Saute

2011-06-20T05:00:00.002-05:00

Farmers Market Squash Saute

2 zucchini, sliced
2 yellow squash, sliced
1 tablespoon olive oil
2 cloves garlic, minced
½ cup shredded mozzarella
2 tablespoons chopped fresh basil
2 tablespoons grated parmesan

Cook vegetables in hot oil in large skillet on medium heat 3 minutes, stirring occasionally. Stir in garlic; cook 3 minutes or until vegetables are crisp-tender. Remove from heat. Stir in mozzarella and basil, sprinkle with parmesan.

Tex-Mex Pasta Salad

2011-06-13T05:00:00.003-05:00

Tex-Mex Pasta Salad

½ cup ranch dressing
1/3 cup mayonnaise
zest and juice of 1 lime
2 teaspoons hot pepper sauce
½ teaspoon ground cumin
2 cups macaroni, cooked and drained
1 ½ cups halved cherry tomatoes
¾ cup canned black beans, rinsed and drained
4 green onions, thinly sliced

Mix dressing, mayonnaise, lime zest, lime juice, pepper sauce and cumin in a large bowl. Add remaining ingredients and mix lightly.

Spinach & Sugar Snap Pea Salad

2011-06-06T05:15:00.005-05:00

Spinach & Sugar Snap Pea Salad

6 oz. Pkg. Baby spinach leaves
2 cups sugar snap peas
1 yellow pepper, cut into strips
1 carrot, sliced
3 green onions, diagonally sliced
6 radishes, thinly sliced
½ cup light raspberry vinaigrette dressing

Toss all ingredients together.

Chocolate & Peanut Butter Ribbon Dessert

2011-05-30T05:15:00.002-05:00

Chocolate & Peanut Butter Ribbon Dessert

12 Nutter Butter cookies, divided
2 tablespoons melted butter
8 oz. Cream cheese, softened
½ cup creamy peanut butter
½ cup sugar
2 teaspoons vanilla
12 oz. Whipped topping, thawed, divided
2 squares semi-sweet chocolate, melted

Crush 8 cookies finely and mix with butter. Press onto bottom of a foil-lined 9x5” loaf pan. Beat together cream cheese, peanut butter, sugar and vanilla until well blended. Whisk in 3 cups of thawed whipped topping; spoon ½ cup of mixture into a small bowl and blend in melted chocolate. Spoon half the remaining cream cheese mixture over crust; top with the chocolate mixture. Spoon remaining cream cheese layer over top of chocolate layer. Freeze 4 hours. Invert onto place, remove foil, then invert again on serving plate so crumb layer is on the bottom. Coarsely break remaining cookies; top dessert with remaining whipped topping and broken cookies.

Tri-Pepper Pasta Salad

2011-05-23T05:15:00.004-05:00

Tri-Pepper Pasta Salad

1/3 cup reduced fat mayonnaise with olive oil
1/3 cup light balsamic vinaigrette dressing
2 ½ cups cooked whole wheat medium shell pasta
1 each red, green, and yellow pepper, chopped
1 small red onion, chopped
½ cup coarsely chopped fresh basil
½ cup shredded parmesan cheese

Whisk together mayonnaise and dressing; combine with other ingredients and mix.

Rock On Rotini

2011-05-16T05:00:00.004-05:00

Rock On Rotini

14 ½ oz. Pkg. Rotini pasta
¾ cup yellow onion
¾ cup diced green bell pepper
3 cloves garlic, pressed
14 ½ oz. Can petite diced tomatoes, undrained
8 oz. Can tomato sauce
4 ½ oz. Jar sliced mushrooms, drained
2 teaspoons Italian seasoning
8 oz. Pkg. Italian 6-cheese blend
5 oz. Pkg. Miniature pepperoni

Preheat oven to 350. Lightly spray a 13x9 baking dish with nonstick cooking spray. Cook pasta by package directions, drain. Heat a medium nonstick skillet over medium heat until hot. Lightly spray with cooking spray; add onion, bell pepper and garlic. Saute for 3 minutes or until tender. Add tomatoes, tomato sauce, mushrooms and Italian seasoning; cook for one minute. Reserve ¾ cup cheese. Combining remaining cheese, cooked pasta, vegetable mixture and pepperoni; toss well. Spoon mixture into prepared baking dish. Cover casserole with nonstick foil. Bake 15 minutes or until thoroughly heated. Uncover and sprinkle with reserved ¾ cup cheese. Bake an additional 5 minutes. Serve immediately.

Spinach Ranch Dip

2011-05-09T05:00:00.000-05:00

Spinach Ranch Dip

1 cup light sour cream
¼ cup light ranch dressing
10 oz. Pkg. Frozen chopped spinach, thawed & well drained
1 carrot, shredded
½ cup finely chopped yellow peppers
Wheat Thins multi-grain snack crackers

Mix sour cream and dressing in medium bowl until well blended. Stir in vegetables; serve dip with crackers.

Crunchy Chicken Noodle Salad

2011-05-02T05:15:00.002-05:00

Crunchy Chicken Noodle Salad

1 pkg. Ramen noodles (discard flavor packet)
1 ½ cups diced cooked chicken
6 radishes, thinly sliced
1 orange, peeled and diced
1 scallion, thinly sliced
1 cup snow peas, chopped
½ cup coarsely chopped unsalted cashews
16 oz. Pkg. Coleslaw mix
¾ cup sesame ginger dressing

Break uncooked ramen into small pieces in large bowl. Combine with chicken, radishes, orange, scallion, snow peas, cashews and coleslaw. Toss salad with dressing. Cover with plastic wrap and refrigerate 25 minutes to one hour.

Mexican Black Bean Lasagna

2011-04-25T05:00:00.005-05:00

Mexican Black Bean Lasagna

15 ounce can black beans, drained and rinsed
15 ounce can whole kernel corn, drained and rinsed
2 10-ounce cans diced tomatoes with green chilis, drained
1 cup ricotta cheese
½ cup sour cream
½ teaspoon ground cumin
8 6” corn tortillas
1 cup Mexican-style cheese blend

Preheat oven to 375. Spray a 9x5” loaf pan with nonstick cooking spray. In a large bowl, combine beans, corn and tomatoes. In a small bowl, stir together ricotta, sour cream, and cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup ricotta mixture over tortillas. Top with about ½ cup black bean mixture. Sprinkle with ¼ cup cheese. Repeat layers 3 times. Bake 20 minutes or until heated through and cheese is melted.

Tiramisu Mousse Cheesecake

2011-04-18T05:00:00.004-05:00

Tiramisu Mousse Cheesecake

40 vanilla wafers, finely crushed
3 tablespoons melted butter
Four 8 ounce packages cream cheese, softened & divided
¾ cup sugar
6 tablespoons brewed strong coffee, cooled & divided
3 eggs
1/3 cup milk
One 3.4 ounce package vanilla instant pudding
2 cups thawed whipped topping, divided
½ square semi-sweet chocolate, coarsely grated
fresh raspberries

Preheat oven to 325. Mix vanilla wafer crumbs and butter; press onto bottom of 9x13 pan. Beat 3 packages cream cheese, sugar and 1 tablespoon coffee in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; bake 28 minutes or until center is almost set. Cool completely. After cheesecake is cooled, beat remaining cream cheese in medium bowl with mixer until creamy. Add milk and remaining coffee, mix well. Add dry pudding mix; beat 2 minutes. Stir in 1 ½ cup whipped topping. Spread over cheesecake; top with grated chocolate. Refrigerate 4 hours. Garnish with remaining whipped topping and fresh raspberries just before serving.

Caramel-Pecan Brownies

2011-04-11T05:00:00.001-05:00

Caramel-Pecan Brownies

4 squares unsweetened chocolate
¾ cup butter
2 cups sugar
4 eggs
1 cup flour
14 oz. Caramels
1/3 cup whipping cream
2 cups pecan halves

Preheat oven to 350. Line a 13x9” pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar and eggs; mix well. Stir in flour until well blended. Spread half the batter into prepared pan. Bake 25 minutes or until top is firm to the touch. Microwave caramels and cream in medium microwaveable bowl on high 2 minutes or until caramels begin to melt.. Stir until caramels are completely melted. Stir in 1 cup nuts. Spread caramel mixture over brownie layer in pan; cover caramels with remaining brownie batter. Sprinkle with remaining nuts. Bake 30 minutes or until top is firm to the touch. Cook in pan on wire rack. Lift brownies from pan with foil handles before cutting into squares.

Chicken Vegetable Marinara

2011-04-04T05:00:00.000-05:00

Chicken Vegetable Marinara

2 slices bacon, chopped
1 lb. Boneless skinless chicken breasts, cut into 1” cubes
2 teaspoons dried oregano
3 large carrots, diagonally sliced
3 cups fat-free reduced-sodium chicken broth
14 oz. Jar marinara sauce
2 cups multigrain rotini pasta, uncooked
2 zucchini, quartered lengthwise, cut into 1/2” thick slices
½ cup Italian three-cheese blend

Cook and stir bacon in large saucepan on medium heat 4 minutes or until crisp. Using slotted spoon, transfer bacon to medium bowl. Reserve 2 teaspoons drippings in pan. Add chicken and oregano to drippings in pan; cook and stir 4 minutes or until chicken is no longer pink. Add to bacon, set aside. Add carrots to saucepan; cook and stir 2 minutes. Add broth, marinara sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 12 minutes. Stir in zucchini and chicken mixture; simmer 8-10 minutes or until pasta and vegetables are tender and chicken is done. Top with cheese.

Creamy Chicken Enchilada Soup

2011-03-28T05:00:00.002-05:00

Creamy Chicken Enchilada Soup

4 chicken legs
3 cups crushed tortilla chips
½ cup salsa verde
½ cup cheddar cheese
Sour Cream

In a large pot combine chicken legs with enough water to cover. Bring to a boil, cover and simmer about 30 minutes. Strain broth into a large bowl . Shred chicken, discard skin and bones. Return meat and broth to the pot along with 3 cups crushed tortilla chips and ½ cup jarred salsa verde. Bring to a simmer and cook, stirring until thickened, about 5 minutes. Stir in ½ cup shredded cheddar cheese and season with salt. Divide among 4 bowls, sprinkle with more cheese, salsa verde and sour cream

Chicken Parmesan Pasta Toss

2011-03-21T05:00:00.001-05:00

Chicken Parmesan Pasta Toss

½ lb. Uncooked spaghetti
1 tablespoon oil
1 lb . Boneless skinless chicken breasts, cut into strips
3 tablespoons tomato paste
¼ teaspoon garlic powder
1 can (14 oz.) diced tomatoes, undrained
½ cup water
¼ cup zesty Italian dressing
¼ cup grated parmesan cheese

Cook pasta by package directions. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 8 minutes or until done. Stir in tomato paste and garlic powder; cook and stir on medium-high heat one minute. Add tomatoes, water and dressing. Cook two minutes, stirring occasionally. Drain pasta; place in large bowl. Add sauce and toss to coat. Sprinkle with cheese

Bloody Mary Breakfast Bake

2011-03-14T05:00:00.003-05:00

Bloody Mary Breakfast Bake

8 slices soft white sandwich bread, crusts removed
3 cups shredded pepper jack cheeseburger9 large eggs
2 cups milk
½ teaspoon celery salt
16 ounce jar salsa

Preheat oven to 375. Spray a 1 ½ quart square baking dish with non-stick spray. Arrange 2 ½ slices bread in the bottom of the dish; sprinkle 1/3 cup shredded cheese on bread, then top with another 2 ½ slices of bread. Layer another 1/3 cup shredded cheese and top with final 3 pieces of bread. In a medium bowl beat together eggs, milk and celery salt; pour over the bread and cheese in baking dish and let stand. Bake 40-45 minutes, then cover with salsa and sprinkle remaining shredded cheese. Bake additional 5 minutes. Let stand 5 minutes before serving.

Ham & Peas Casserole

2011-03-07T05:00:00.002-06:00

Ham & Peas Casserole

½ pound sliced baked ham, torn into small pieces
7 ounces cornbread, cut into small cubes
1 cup frozen peas, thawed
1 teaspoon chopped fresh thyme
2 cups whole milk
3 eggs plus one yolk, lightly beaten
Salt.

Preheat oven to 350. Spray a 2 ½ quart oval baking dish with nonstick spray. Toss together ham, cornbread, peas and thyme; transfer to baking dish. Beat together milk, eggs and yolk, and salt. Pour over ham mixture in baking dish; let stand 15 minutes. Bake 40-45 minutes, until set. Let stand 10 minutes before serving.

Creamy Chicken Bow-Tie & Vegetables

2011-02-28T05:00:00.000-06:00

Creamy Chicken Bow-Tie & Vegetables

3 cups bow-tie pasta (farfalle), uncooked
1 lb. Boneless skinless chicken breats, cut into bite-size pieces
2 cloves garlic, minced
1 lb. Frozen mixed carrots, broccoli & cauliflower, thawed
¾ c. fat-free reduced-sodium chicken broth
½ cup chive & onion cream cheese
¼ cup grated parmesan

Cook pasta by package directions. Heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 minutes, stirring occasionally. Stir in vegetables; cook 3 additional minutes or until chicken is done and vegetables are heated through, stirring occasionally. Add broth and cream cheese; cook 2 minutes or until sauce is well blended. Drain pasta, add to sauce and stir to coat. Sprinkle with parmesan.

Cheesy Potato & Egg Skillet

2011-02-21T05:00:00.005-06:00

Cheesy Potato & Egg Skillet

1 tablespoon olive oil
1 lb. Baking potatoes, halved and thinly sliced
1 onion, coarsely chopped
1 can (14.5 oz.) italian-style diced tomatoes, undrained
8 eggs, beaten
1 cup shredded cheddar cheese
½ teaspoon dried basil

Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; cover. Cook 16-18 minutes or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes. Pour eggs over vegetable mixture – do not stir. Cover; cook 12-14 minutes or until eggs are set. Top with cheese and basil; cook, covered, 2-3 minutes or until cheese is melted.

Creamy Chicken Enchilada Soup

2011-02-14T05:00:00.004-06:00

Sun-Dried Tomato Chicken

2011-02-07T05:00:00.004-06:00

Sun-Dried Tomato Chicken

2 slices bacon, chopped
4 small boneless skinless chicken breast halves
¼ cup sun-dried tomato dressing
1 teaspoon dried basil
2 tomatoes, chopped
2 tablespoons grated parmesan

Cook bacon in large skillet until crisp. Remove bacon and drain; discard drippings. Add chicken to skillet and cook on medium-high heat 2 minutes on each side or until browned. Pour dressing over chicken, sprinkle with basil. Cook on low heat 8-10 minutes or until chicken is done, turning after 5 minutes. Transfer chicken to serving platter and cover. Add tomatoes to dressing mixture in skillet and stir. Cook on medium-high heat 3 minutes, stirring occasionally. Stir in bacon and spoon over chicken. Top with cheese.

Warm Spinach & Artichoke Cups

2011-01-31T05:00:00.001-06:00

Warm Spinach & Artichoke Cups

24 won ton wrappers
14 oz. Can artichoke hearts, drained & finely chopped
1 cup shredded mozzarella cheese
10 oz. Pkg frozen chopped spinach, thawed & squeezed dry
1/3 cup reduced fat mayonnaise with olive oil
1/3 cup grated parmesan cheese
¼ cup finely chopped red peppers
2 cloves garlic, minced

Preheat oven to 350. Place 1 won ton wrapped in each of 24 mini muffin cups that have been sprayed with non-stick spray, allowing edges of wrappers to extend over top of cups. Bake 5 minutes. Meanwhile, combine remaining ingredients. Spoon artichoke mixture into won ton cups. Bake 12-14 minutes.

Corn Chowder

2011-01-24T05:15:00.001-06:00

Corn Chowder

4 strips bacon
1 cup chopped onion
1 cup chopped celery
2 gloves garlic, minced
1 bay leaf
2 sprigs thyme
4 – 11 ounce cans Mexican-style corn, drained
1 tablespoon all-purpose flour
2 cups heavy whipping cream (divided)
1 ¼ cups chicken broth

In a large Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon from skillet, reserving bacon drippings in skillet, and let bacon cool, then crumble. Add onion, celery and garlic to bacon drippings in pan; saute for 7 minutes or until browned. Add bay leaf, thyme and corn; saute 6 minutes or until heated through. In a small bowl, whisk together flour and ¼ cup cream. Pour flour mixture into corn mixture, stir in remaining 1 ¾ cups cream and chicken broth. Bring to a boil; reduce heat to low and simmer 10 minutes, stirring frequently, or until thickened. Discard bay leaf; sprinkle bacon over each serving and serve immediately.

Velveeta Italian Sausage Bake

2011-01-17T05:00:00.003-06:00

Velveeta Italian Sausage Bake

1 ½ cups penne pasta, uncooked
1 lb. Italian sausage
3 cups halved zucchini slices
1 red pepper, chopped
8 oz. Pizza sauce
½ lb. Velveeta, cubed
½ cup grated parmesan cheese

Preheat oven to 350
Cook pasta per package directions, omitting salt., Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain; return sausage to skillet. Stir in zucchini, peppers and pizza sauce. Cook 5-6 minutes until vegetables are crisp-tender, stirring occasionally. Drain pasta and add to sausage mixture with Velveeta; mix lightly. Spoon into sprayed 13x9 baking dish, top with parmesan. Bake 15-20 minutes.

Quick Italian Wedding Soup

2011-01-10T05:00:00.006-06:00

Quick Italian Wedding Soup

2 tablespoons butter
1 cup frozen chopped onion
1 cup crinkle cut carrots
2 teaspoons minced garlic
2 32-ounce boxes low-sodium chicken broth
16 oz. Package frozen Italian-style meatballs, baked per package directions
15 oz. Can great Northern beans, drained and rinsed
1 cup small pasta
6 oz. Bag fresh baby spinach
½ cup shredded parmesan cheese

In a large dutch oven, melt butter over medium-high heat. Add onion, carrot, and garlic; cook 4-5 minutes, stirring frequently, or until carrots are tender. Add broth, meatballs, and beans; bring to a boil over medium-high heat. Add pasta, reduce heat and simmer 6-8 minutes or until pasta is tender. Add spinach and cheese; cook for 1-2 minutes or until spinach is wilted.

Slow Cooker Barbecue Pork Sandwiches

2011-01-03T05:00:00.001-06:00

Slow Cooker Barbecue Pork Sandwiches

2 lb. Boneless pork shoulder
3 onions, sliced and separated into rings
½ cup barbecue sauce
8 kaiser rolls, split
8 slices american cheese

Place meat in slow cooker, top with onions and barbecue sauce. Cover and cook on low 8-10 hours (high 4-5 hours). Remove meat; cut and discard excess fat. Shred meat with fork. Return to slow cooker and stir to coat with sauce. Fill rolls with meat mixture and cheese just before serving.

Three-Bean Turkey Chili

2010-12-27T05:00:00.001-06:00

Three-Bean Turkey Chili

½ pound ground turkey
28 oz. Diced tomatoes, undrained
16 oz. Thick 'n chunky salsa
15 oz. Black beans, rinsed
15 oz. Kidney beans, rinsed
15 oz. Great northern beans, rinsed
1 teaspoon chili powder
1 teaspoon cumin
7 oz. Shredded cheddar cheese

Cook turkey in large saucepan on medium-high heat 10 minutes or until no longer pink, stirring occasionally. Add to slow cooker with all remaining ingredients except cheese. Cover slow cooker and cook on high 3-4 hours or low 5-6 hours. Spoon into soup bowls and top with cheese.

Mile High Peanut Butter Pie

2010-12-20T05:15:00.001-06:00

Mile High Peanut Butter Pie

35 vanilla wafers, finely crushed
¼ cup melted butter
One 3.9 ounce pkg chocolate instant pudding
2 cups cold milk, divided
4 ounces cream cheese, softened
One 3.4 oz pkg vanilla instant pudding
½ cup peanut butter, divided
2 cups thawed whipped topping, divided
½ square semi-sweet chocolate

Preheat oven to 375. Mix wafer crumbs and butter until well blended. Press onto bottom and sides of 9” pie plate. Bake 10 minutes; cool. Beat chocolate pudding mix and one cup milk with whisk for 2 minutes. Spread on bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating with mixer until well blended. Add dry vanilla pudding mix; beat 2 minutes. Reserve 1 tablespoon peanut butter. Add remaining peanut butter to vanilla pudding mixture and beat until well blended. Stir in 1 cup thawed whipped topping. Spread over chocolate pudding layer. Spoon remaining whipped topping over center of pie. Refrigerate 3 hours. When ready to serve, microwave remaining peanut bowl on high 15 seconds until melted. In separate bowl melt semi-sweet chocolate. Drizzle both melted peanut butter and melted chocolate over pie

Chocolate Peppermint Striped Delight

2010-12-13T05:15:00.001-06:00

Chocolate Peppermint Striped Delight

45 vanilla wafers, finely crushed
½ cup melted butter
½ cup sugar, divided
8 ounce pkg cream cheese, softened
3 cups plus 2 tablespoons cold milk, divided
¼ cup finely crushed candy canes
12 ounces whipped topping, thawed & divided
Two 3.9 ounce pkg. Chocolate instant pudding
¼ cup coarsely crushed candy canes

Mix vanilla wafer crumbs, butter, and 2 tablespoons sugar. Press onto bottom of 9x13 dish and refrigerate until ready to use. Beat cream cheese, remaining sugar and 2 tablespoons milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1 ¼ cups thawed whipped topping and mix well. Spread over crust. Beat pudding mixes and remaining milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate 4 hours. Top with coarsely crushed candy canes just before serving.

Candy Cane Truffles

2010-12-06T05:00:00.000-06:00

Candy Cane Truffles

8 oz. Chocolate chips
½ cup heavy cream
2 teaspoons peppermint extract
½ cup cocoa powder
½ cup crushed candy canes

Combine peppermint extract and cream in a microwave-safe cup and microwave for one minute. Add chocolate chips to the hot cream mixture. Whisk until smooth and well blended. Refrigerate at least four hours, until firm. Line a baking sheet with parchment or waxed paper. Using a teaspoon, drop small mounded spoonfuls of the mixture onto the sheet; place in freezer at least 45 minutes. Remove and quickly roll each spoonful into a ball. Place cocoa powder into a small dish and gently roll each ball into the powder until coated. Chill in freezer until firm. Repeat the coating process with crushed candy canes. Store truffles in an airtight container in the refrigerator. Before serving let stand at room temperature at least 10 minutes.

Cheeseburger Chowder

2010-11-29T05:00:00.001-06:00

Cheeseburger Chowder

½ lb. Ground beef
1 onion, chopped
2 tablespoons flour
2 cans (14.5 oz. Each) fat-free reduced-sodium chicken broth
1 can (14.5 oz) diced tomatoes, undrained
¾ lb. Velveeta, cut into 1/2” cubes
4 teaspoons sweet pickle relish
40 saltine crackers

Brown meat with onions in large saucepan; drain. Stir in flour; cook and stir two minutes. Add broth and tomatoes; cook on medium-low heat 5 minutes or until heated through, stirring occasionally. Stir in Velveeta; cook and stir 8-10 minutes or until cheese is melted and soup is heated through. Spoon into soup bowls; top with relish and serve with crackers.

Oatmeal Cranberry White Chocolate Chunk Cookies

2010-11-22T05:00:00.001-06:00

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup margarine, softened
2/3 cup brown sugar
2 large eggs
1 ½ cups old-fashioned oats
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
6 oz. Dried cranberries (craisins)
2/3 cup white chocolate chunks or chips

Preheat oven to 375. Use a mixer to beat margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter in several additions, mixing well after addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool on wire rack.

Mexican Black Bean Lasagna

2010-11-15T05:00:00.001-06:00

Cheesy Beef & Corn Chip Skillet

2010-11-08T05:00:00.001-06:00

Cheesy Beef & Corn Chip Skillet

1 lb. Ground beef
1 small onion, chopped
¾ cup water
1 pkg. Taco seasoning
2 cups corn chips
¼ lb. Velveeta, cubed
2 cups shredded lettuce
2 tomatoes, chopped

Brown meat and onions in large skillet; drain. Add water and seasoning mix to meat and onions; cook per directions on taco seasoning package. Cover meat mixture with chips and Velveeta; cover and cook on low heat 5 minutes or until Velveeta is melted. Top with lettuce and tomatoes to serve.

Sweet Potato Shepherd's Pie

2010-11-01T05:00:00.000-05:00

Sweet Potato Shepherd's Pie

½ pound sweet potato, peeled and cut into 2” pieces
2 tablespoons chive & onion cream cheese
½ pound extra lean ground beef
1 cup sliced fresh mushrooms
1 green onion, chopped
2 tablespoons light balsamic vinaigrette dressing
2 teaspoons flour
¼ cup water
1 cup frozen green beans

Preheat oven to 375. Microwave potatoes in small bowl on high 4 minutes or until tender. Mash until smooth; add cream cheese and mix well. Brown meat with mushrooms and onions in dressing in large skillet; drain. Mix flour and water; add to meat mixture and cook 2 minutes or until slightly thickened, stirring constantly. Stir in beans. Spoon into two 2-cup ramekins sprayed with cooking spray. Top with potato mixture. Bake 15 minutes or until heated through.

Carmelized Onion Dip

2010-10-25T05:15:00.000-05:00

Carmelized Onion Dip

1 tablespoon plus 1 teaspoon extra-virgin olive oil
3 pounds onions, diced (8 cups)
Coarse salt
3 tablespoons water
1 ½ cups nonfat Greek yogurt (or plain yogurt – drain for while to make more consistency of Greek)
½ cup sour cream
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper

Heat oil in large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until carmelized (35-40 minutes). Add water; cook, scraping brown bits from the bottom. Transfer onions (with brown bits) Into a medium bowl and cool 30 minutes. Stir yogurt, sour cream, lemon juice and cayenne into onions. Refrigerate at least one hour. Sprinkle with a bit more cayenne; serve with fresh vegetables.

Oven-Fried Potato Chip-Crusted Chicken

2010-10-18T05:00:00.000-05:00

Oven-Fried Potato Chip-Crusted Chicken

1/3 cup Dijon mustard
¼ cup melted butter
5 oz. Bag thin and crispy potato chips, finely crushed
1 cup grated parmesan cheese
2 tablespoons minced fresh rosemary
1 teaspoon salt
6 boneless skinless chicken breasts, pounded to 1/2” thickness

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over the baking sheet and spray with nonstick spray. In a shallow dish, combine mustard and melted butter. In a separate shallow dish, combine crushed potato chips, parmesan, rosemary and salt. Brush chicken breasts with mustard mixture. Dredge in potato chip mixture to coat. Place on prepared cooling rack and let stand for 20 minutes to set the crush. Bake 35-50 minutes or until chicken is golden brown and cooked through. Let stand 10 minutes before serving.

Pear Upside-Down Cake

2010-10-11T05:00:00.000-05:00

Pear Upside-Down Cake

3 fresh pears, peeled
¾ cup packed brown sugar
1 teaspoon pumpkin pie spice
½ cup dried cranberries
1 pkg. (2-laye4rr size) yellow cake
1 small pkg. Vanilla instant pudding mix
4 eggs
1 ¼ cups water
¼ cup oil
2 cups thawed whipped topping

Preheat oven to 350. Cut pears lengthwise in half. Remove cores; cut pears lengthwise into 1/4” thick slices. Arrange on the bottom of a 13x9” pan sprayed with cooking spray. Mix brown sugar and spice; sprinkle over pears. Top with cranberries. Beat cake mix, pudding mix, eggs, water and oil with mixer until well blended. Pour over ingredients in pan. Bake 35 minutes. Cool 10 minutes; run knife around edges of pan to loosen cake. Place large platter over cake; invert cake onto platter and gently remove pan. Cool cake slightly; top with thawed whipped topping.

Butternut Squash Parmesan

2010-10-05T05:00:00.001-05:00

Butternut Squash Parmesan

One 2 lb. Butternut squash, peeled, seeded & cut into 1” cubes
4 teaspoons olive oil, divided
1 onion, cut into 1” chunks
¼ teaspoon pepper
½ cup chicken broth
¼ cup plus 1 tablespoon grated parmesan cheese, divided

Preheat oven to 425. Toss squash with 2 teaspoons oil in a 10x15” pan; spread evenly onto bottom of pan. Bake 20 minutes. Add onions, pepper and remaining oil; toss to coat. Spread into even layer in pan. Bake 20 minutes or until vegetables are tender. Drizzle with broth; mix lightly. Sprinkle with ¼ cup parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining parmesan.

Dripping Roast Beef Sandwiches With Melted Provolone

2010-09-27T05:15:00.000-05:00

Dripping Roast Beef Sandwiches With Melted Provolone

1 can Campbells french onion soup
1 tablespoon worcestershire sauce
¾ lb. Thinly sliced deli roast beef
4 soft hoagie rolls with sesame seeds
4 slices deli provolone cheese, cut in half
¼ cup drained mild or pickled banana pepper rings

Preheat oven to 400. Heat soup and worcestershire sauce in a 2 qt. Saucepan over medium high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet Bake 3 minutes or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with pepper rings.

Caramel Apple Cupcakes

2010-09-21T05:15:00.001-05:00

Caramel Apple Cupcakes

1 ¼ cup flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 teaspoons pure vanilla extract
2 rome apples, peeled and shredded
1 ½ cups chewy caramel candies
1 tablespoon heavy cream

place oven rack in the upper third of oven and preheat to 350. Line a cupcake pan with baking liners. In a large bowl whisk together flour, baking powder, cinnamon and salt. In a medium bowl, whisk together eggs, brown sugar and granulated sugar until smooth; whisk in oil and vanilla. Stir into the flour mixture just until combined; stir in apples. Spoon batter into prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25-30 minutes. Transfer to rack and cool completely. In a small microwavable bowl combine caramels and cream. Microwave 1 minute at medium power, then stir; repeat in 30 second intervals until melted and smooth. Let cool; spread the caramel frosting generously on cooled cupcakes

Peanut Butter Pretzel Cookies

2010-09-13T05:00:00.001-05:00

Peanut Butter Pretzel Cookies

1 ½ cups flour
½ teaspoon baking soda
1 ½ sticks unsalted butter, at room temperature
1 ¼ cups sugar
1 cup smooth peanut butter
2 eggs, at room temperature
½ cup unsalted roasted peanuts, chopped
6 cups miniature pretzels, chopped

Line 2 cookie sheets with parchment paper. Position oven racks in upper and lower thirds of the oven; preheat to 350. In a bowl, whisk together flour and baking soda. Using mixer, beat butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, gradually add the flour mixture, beating until just combined; stir in the peanuts. Place chopped pretzels in a bowl. Using a 1 1/2” diameter cookie scoop and working in batches, drop a few balls of dough in the bowl and toss to coat. Place the cookies on the prepared pans. Bake, rotating the pans after 10 minutes, until golden but still soft to the tough, about 15 minutes. Let cook slightly before transferring to racks to cool.

Layered Pasta Salad

2010-09-06T05:00:00.000-05:00

Layered Pasta Salad

3 cups medium shell macaroni, cooked and drained
1 large red onion, sliced
10 oz. Frozen peas, thawed & drained
6 oz. Smoked ham, chopped
½ cup mayonnaise
½ cup ranch dressing
1 cup shredded cheddar cheese
1 cup halved grape tomatoes

Layer macaroni, onions, peas, and ham in a clear serving bowl. Mix mayonnaise and ranch dressing; spread over salad to seal. Top with cheese, then tomatoes. Refrigerate several hours or until chilled. Toss gently before serving.

Grilled Onion Blossom

2010-08-30T05:00:00.001-05:00

Grilled Onion Blossom

1 large Vidalia onion
3 tablespoons grated parmesan cheese
2 tablespoons A-1 original steak sauce

Heat grill to medium-high. Peel onion. Partially cut onion into 6 wedges, being careful not to cut through the bottom of the onion (wedges should still be connected at the bottom). Place onion on large sheet of foil. Gently pull the wedges apart and sprinkle openings with cheese. Drizzle with steak sauce. Wrap onion tightly in foil. Grill 40 minutes or until onion is tender and lightly browned.

Lemon Dream Squares

2010-08-23T05:00:00.000-05:00

Lemon Dream Squares

35 vanilla wafers, crushed (1/1/4 cups)
¼ cup butter, melted
2 cups frozen vanilla yogurt, softened
3 oz. Package lemon flavor gelatin
2 cups thawed whipped topping
2 ¼ cups mixed fresh berries

Mix wafer crumbs and butter. Line 8” square pan with plastic wrap, making sure plastic wrap extends beyond top of pan. Press wafer crumb mixture onto bottom of plastic-lined pan. Freeze until ready to use. Beat softened frozen yogurt and dry gelatin mix in a large bowl with mixer until well blended. Add thawed whipped topping; mix well and spoon over frozen crust. Freeze 4 hours. Using the plastic wrap to lift, remove dessert from pan before cutting to serve. Top with berries.

Bistro Salad

2010-08-16T05:00:00.001-05:00

Bistro Salad

6 cups torn Boston lettuce
6 slices bacon, cooked & crumbled
½ cup thinly sliced red onions
4 hard-cooked eggs, chopped
½ pound fresh green beans, trimmed and blanched
1 cup croutons
1/3 cup balsamic vinaigrette dressing

Blanch beans by adding to a large pot of boiling water for 3 minutes. Drain and immediately plunge beans into bowl of ice water. Cool completely, drain, and pat dry. Cover large serving platter with lettuce. Arrange bacon, onions, eggs, beans and croutons in rows over lettuce; drizzle with dressing.

Blackberry Crumble

2010-08-09T05:00:00.000-05:00

Blackberry Crumble

5 cups fresh blackberries
¼ cup sugar
3 tablespoons cornstarch
½ cup old-fashioned oats
½ cup all-purpose flour
¼ cup firmly packed light brown sugar
½ teaspoon ground cinnamon
½ cup butter, cut into small pieces

Preheat oven to 350. Spray a 9x6” oval baking with with nonstick cooking spray. In a large bowl combine blackberries, sugar and cornstarch. Pour into prepared dish. In the work bowl of a food processor, combine oats, flour, brown sugar, cinnamon and butter; process until mixture is just crumbly. Sprinkle mixture over blackberries. Bake until lightly browned and bubbly, about 45 minutes. Let stand 10 minutes before serving.

Yellow Squash and Zucchini Casserole

2010-08-02T05:00:00.003-05:00

Yellow Squash and Zucchini Casserole

6 cups 1/4” thick yellow squash slices
6 cups 1/4” thick zucchini slices
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups 1/4” thick yellow onion slices
2 cups reduced fat shredded sharp cheddar cheese
1 cup crushed reduced-fat round buttery crackers

Preheat oven to 400. Spray a 13x9 baking dish with nonstick spray. In a large bowl, combine squash, zucchini, salt and pepper. Arrange half each of squash and zucchini in a single layer on the bottom of baking dish. Top with half the onion and sprinkle with half the cheese. Repeat layers, ending with cheese. Top with crushed crackers. Cover and bake until vegetables are tender, about one hour. Uncover and bake until lightly golden, about 15 minutes.

Mexicana Chopped Salad

2010-07-26T05:00:00.001-05:00

Mexicana Chopped Salad

1/3 cup Zesty Italian dressing
½ teaspoon ground cumin
15 ounce can black beans, rinsed and drained
2 avocados, chopped
2 cups halved cherry tomatoes
1 yellow pepper, chopped
½ cup chopped red onions
½ cup Mexican-style finely shredded four cheese

Mix dressing and cumin. Combine remaining ingredients in large bowl. Add dressing and mix lightly

Green Pea Pasta

2010-07-19T05:00:00.000-05:00

Green Pea Pasta

2 tablespoons white wine vinegar
1 tablespoon olive oil
½ teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
2 cups cooked rotini, drained and rinsed
1 ½ cups fresh or frozen peas (thawed)
1 plum tomato, chopped
1 tablespoon chopped fresh basil
¼ cup shaved parmesan cheese

In a large bowl whisk together vinegar, oil, lemon zest, salt and pepper. Stir in rotini, peas, tomato and basil; top with cheese. Serve immediately

Frozen Peanut Butter Turtle Pie

2010-07-12T05:00:00.000-05:00

Frozen Peanut Butter Turtle Pie

8 oz. Tub cream cheese spread
1/3 cup creamy peanut butter
1/2 cup sugar
2 cups thawed whipped topping
¼ cup caramel ice cream topping
6 oz. Oreo pie crust
¼ cup coarsely chopped pecans, toasted
2 squares semi-sweet chocolate

Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until well blended; add whipped topping and mix well. Spread caramel topping onto bottom of crust, cover with cream cheese mixture and freeze 4 hours. Top with nuts just before serving. Melt chocolate as directed and drizzle over pie

Fresh Peach Salsa

2010-07-05T05:00:00.001-05:00

Fresh Peach Salsa
1 large fresh peach, chopped
2 tablespoons light balsamic vinaigrette dressing
1 ½ tablespoons chopped fresh basil
1 tablespoon finely chopped red onion
1 teaspoon finely chopped seeded jalapeno peppers
Combine all ingredients. Good with grilled chicken, shrimp, fish or pork

Mojito Freeze

2010-06-28T05:00:00.001-05:00

Mojito Freeze

1 cup finely crushed pretzels
¼ cup butter, melted
8 oz. Package cream cheese, softened
2/3 cup sugar
Zest and juice from 1 large lime
2 tablespoons finely chopped fresh mint
2 cups thawed whipped topping

Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9” round pan. Freeze until ready to use. Beat cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1 ½ cups whipped topping; spoon over crust. Freeze 4 hours. Using plastic wrap to lift, remove dessert from pan to serving plate. Top with remaining whipped topping; garnish with mint.

Variations:

Strawberry Margarita Freeze: Omit mint. Mash 1 ½ cups halved strawberries with fork. Add to cream cheese mixture with whipped topping and whisk until blended. Garnish with strawberries.

Pina Colada Freeze: Omit lime zest, juice and mint. Add 8 oz. Crushed pineapple in juice and ¼ cup toasted flake coconut to cream cheese mixture with whipped topping and whisk until blended. Garnish with additional coconut.

Easy Brownie Shortcake

2010-06-14T05:00:00.001-05:00

Easy Brownie Shortcake

19 ½ ounce pkg. Brownie mix
16 oz. Sour cream, divided
1 cup thawed whipped topping
1 tablespoon powdered sugar
1 teaspoon vanilla
3 cups cut-up mixed strawberries and peeled kiwi

Preheat oven to 350. Prepare brownie mix as directed; stir in ½ cup sour cream. Spoon batter into a prepared 9” round cake pan. Bake 45 minutes; cool 10 minutes, then remove from pan and completely cool on wire rack. Mix remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half (like a layer cake). Place bottom half on serving plate; spread with half sour cream mixture. Place top half of brownie on, then top with remaining sour cream mixture and fruit. Refrigerate.

Baked Waffles With Strawberry Cream Cheese

2010-06-07T05:00:00.000-05:00

Baked Waffles With Strawberry Cream Cheese

8 frozen buttermilk waffles
4 tablespoons cream cheese, softened
1 ½ cups sliced fresh strawberries
1 ¼ cups milk
6 large eggs
¼ cup maple syrup
½ cup firmly packed brown sugar
½ cup butter
sliced fresh strawberries for garnish

Preheat oven to 350. Arrange waffles in a single layer on a baking sheet. Toast for 10 minutes, or until lightly browned. Spray an 11x8” baking dish with non-stick cooking spray. Line waffles in a single layer on the bottom of the dish (one layer – this will use half the waffles). Spread cream cheese over waffles. Top with strawberries. Arrange remaining waffles over strawberries. In a small bowl, whisk together milk, eggs, and maple syrup. Pour mixture over waffles; cover and chill overnight. Preheat oven to 275. In a small saucepan, whisk together brown sugar and butter over medium-high heat until sugar dissolves and butter melts. Pour over waffles. Bake 25-30 minutes or until set in the middle. Remove from oven; let stand 10 minutes before serving. Top with additional sliced strawberries.

Tex-Mex Chopped Salad

2010-05-31T05:00:00.000-05:00

Tex-Mex Chopped Salad

10 oz. Package torn salad greens

¾ cup Mexican 4-cheese shredded blend

1 chopped avocado

¼ cup finely chopped red onion

¼ cup light ranch dressing

¼ cup thick 'n chunky salsa

1 cup tortilla chips, coarsely broken

Combine salad greens, shredded cheese, avocado and red onion in a large bowl. Mix dressing and salsa; add to salad and toss to coat. Add chips, mix lightly and serve immediately.

Four-Cheese Pasta Florentine

2010-05-24T05:00:00.001-05:00

Four-Cheese Pasta Florentine

3 cups mostaccioli, uncooked

10 oz. Frozen chopped spinach

4 oz. Cream cheese, cubed

1 cup 2% milkfat cottage cheese

2 eggs

8 oz. Shredded part-skim mozzarella cheese

¼ cup grated parmesan

Preheat oven to 375. Cook pasta by directions on package. Cook spinach as directed on package; drain well. Place spinach in large bowl; add cream cheese and stir until melted. Stir in cottage cheese and eggs until well blended. Drain pasta; add to spinach mixture with mozzarella and mix lightly. Spoon into 9” square baking dish and top with parmesan. Bake 25 minutes.

Hot Broccoli Dip

2010-05-17T05:00:00.001-05:00

Hot Broccoli Dip

(from Kraft Food & Family)

1 round sourdough bread loaf (1 ½ lb.)
½ cup chopped celery
½ cup chopped red pepper
¼ cup chopped onion
2 tablespoons butter
1 lb. Velveeta, cut into ½” cubes
10 oz. Frozen chopped broccoli, thawed & drained
¼ teaspoon dried rosemary leaves, crushed
Few drops hot pepper sauce

Preheat oven to 350. Cut thin slice from top of bread loaf; remove center, leaving 1” thick shell. Cut removed bread into bite-size pieces and spread on baking sheet. Add bread shell, replace top, and put baking sheet with bread into oven for 15 minutes. Cool slightly. While bread bakes, cook and stir celery, red peppers and onions in butter in medium saucepan over medium heat until tender. Add Velveeta and cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook until heated through, stirring constantly. Pour broccoli/cheese mixture into bread shell just before serving. Serve with toasted bread pieces, crackers, or assorted fresh vegetables

Zesty Chicken Tortilla Bake

2010-05-10T05:00:00.000-05:00

Zesty Chicken Tortilla Bake

(from Kraft Food & Family)

½ cup Miracle Whip
½ cup flour
3 cups milk
8 oz. Shredded cheddar cheese, divided
1 ½ lb. Boneless skinless chicken breasts, cooked and cut into bite-sized pieces
½ cup thick & chunky salsa
½ cup chopped parsley
16 flour tortillas, 6”

Preheat oven to 375. Mix miracle whip and flour in medium saucepan with whisk until well blended; gradually stir in milk. Bring to boil on medium heat, stirring constantly. Cook and stir until thickened; add 1 cup cheese and cook until melted, stirring constantly. Reserve 1 cup of sauce. Stir chicken, salsa, and parsley into remaining sauce; Spoon 1/3 cup chicken mixture down center of each tortilla and roll up. Using twp\o 9x13 baking dishes sprayed with non-stick spray, place 8 tortillas in each. Top with reserved sauce and remaining cheese. Bake 25 minutes.

Cheddar Mashed Potato Casserole

2010-05-03T05:15:00.001-05:00

Cheddar Mashed Potato Casserole

2 lb. Yukon gold potatoes, peeled and quartered
2 tablespoons butter
½ cup sour cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled

Preheat oven to 350. Cook potatoes in boiling water until tender (about 20 minutes); drain and return to pan. Add butter and sour cream to potatoes; mash until smooth. Spoon half the potatoes into a 1 ½ quart casserole. Add shredded cheddar on top of the potatoes; top the cheese with the remaining potatoes and top with crumbled bacon. Bake 30-35 minutes.

Bacon And Tomato Presto Pasta

2010-04-26T05:00:00.000-05:00

Bacon And Tomato Presto Pasta

6 cups cooked penne pasta
8 slices bacon, chopped
½ cup cherry tomatoes
8 oz. Chive and onion cream cheese spread
1 cup milk
½ cup grated parmesan

Cook bacon until crisp; drain. Stir in tomatoes. Add cream cheese spread, milk and parmesan to bacon and tomatoes. Cook until hot and bubbly; stir in hot cooked penne

Undone Stuffed Pepper Casserole

2010-04-20T06:30:00.000-05:00

Undone Stuffed Pepper Casserole

1 lb. Ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cup cooked white rice
26 oz. Jar spaghetti sauce
1 ½ c. finely shredded Italian 5-cheese blend, divided

Preheat oven to 350. Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce, and ¾ cup cheese. Spoon into 2 quart casserole; top with remaining cheese. Bake 25 minutes.

Cheese-Lover's Pasta Roll-Ups

2010-04-12T05:00:00.000-05:00

Cheese-Lover's Pasta Roll-Ups

(from Kraft Food & Family)

1 beaten egg
15 oz. Ricotta cheese
2 cups 2% milk shredded Italian 3-cheese blend
4 green onions, chopped
1 tablespoon Italian seasoning
25 oz. Jar spaghetti sauce, divided
16 cooked lasagna noodles
¼ cup grated parmesan

Preheat oven to 375. Mix egg, ricotta, 3-cheese blend, onions, and seasoning until well blended. Stir ½ cup spaghetti sauce over bottom of 9x13 baking dish. Spread each noodle with 3 tablespoons of cheese mixture; roll up noodles. Place seam-side down in baking dish. Top with remaining spaghetti sauce and parmesan. Cover. Bake 40-50 minutes, uncovering the last 10 minutes.

Sizzling Chicken & Veggie Skillet

2010-04-05T05:00:00.000-05:00

Sizzling Chicken & Veggie Skillet

4 small boneless skinless chicken breast halves
¼ cup Kraft Tuscan House Italian Dressing
1 zucchini, coarsely chopped
½ cup thinly sliced red onions
1 cup halved cherry tomatoes
1 cup snow peas
¼ cup grated parmesan

Heat a large nonstick skillet on medium-high heat. Add chicken, cover, and cook 5-7 minutes on each side or until done. Transfer chicken to a platter and cover to keep warm. Add dressing, zucchini and onions to skillet; cook on medium heat 4 minutes, stirring occasionally. Stir in tomatoes and snow peas; cook 1-2 minutes or until heated through. Top chicken with vegetable mixture and cheese.

Asparagus With Warm Bacon Dressing

2010-03-29T05:00:00.002-05:00

Asparagus With Warm Bacon Dressing

3 strips bacon
2 tablespoons sliced green onions
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
½ teaspoon grated lemon zest
½ pound fresh asparagus, trimmed

In a large skillet, cook bacon over medium heat about 10 minutes, or until crisp. Remove bacon and drain on paper towels, reserving drippings in skillet. Cool bacon and crumble. Add green onions to bacon drippings and cook over medium-high heat until tender. Remove from heat and cool slightly. In a medium bowl, combine green onions and bacon drippings, mustard, vinegar and lemon zest, whisking until blended. In a large deep skillet, add enough water to fill to within 2” of rim; bring to a boil over medium-high heat. Add asparagus and cook for 3 minutes or until crisp-tender. Drain well. Serve asparagus with warm dressing and top with crumbled bacon.

Weeknight Ravioli Bake

2010-03-22T05:15:00.000-05:00

Weeknight Ravioli Bake

26 oz. Spaghetti sauce

15 oz. Diced tomatoes, undrained

½ cup water

2 one-pound packages frozen cheese ravioli

7 oz. Shredded Italian 3-cheese blend

2 tablespoons grated parmesan

Preheat oven to 400.l mix spaghetti sauce, tomatoes, and water. Spoon one cup sauce onto bottom of 9x13 baking dish. Layer half the ravioli in dish and top with one cup shredded cheese. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese, cover and bake 30 minutes. Uncover and bake additional 15 minutes. Sprinkle with parmesan and let stand 10 minutes before serving.

Crescent Chicken Pot Pie

2010-03-15T05:00:00.000-05:00

Crescent Chicken Pot Pie

1 ½ cups cooked cubed chicken

1 can cream of chicken soup

10 ounces frozen vegetables

2 tablespoons lowfat milk

2 tablespoons water

8 oz. Can reduced-fat crescent rolls

Preheat oven to 350. Mix chicken, soup, vegetables, milk and water; pour into prepared 8x8 pan. Top with crescent rolls. Bake 25 minutes

Saucy Mexican Chicken

2010-03-08T05:00:00.000-06:00

Saucy Mexican Chicken

(from Kraft Food & Family)

1 lb. Boneless skinless chicken breast halves
16 oz. Thick & chunky salsa
15 oz. Black beans, drained and rinsed
1 cup shredded cheddar cheese

Cook chicken in nonstick skillet on medium-high heat four minutes on each side, or until browned on both sides. Add salsa and beans. Bring to boil, cover, and simmer on medium-low heat five minutes or until chicken is done. Top with cheese. Remove from heat and let stand, covered, 5 minutes.

Nacho Mac & Cheese

2010-03-01T05:00:00.000-06:00

Nacho Mac & Cheese

3 cups uncooked gemelli

1 pound ground beef

2 cups chopped sweet red pepper

¼ cup butter, cubed

¼ cup flour

1 envelope taco seasoning

¼ teaspoon pepper

2 ¼ cups milk

8 oz. Shredded cheddar cheese

1 cup frozen corn, thawed

1 cup coarsely crushed tortilla chips

Cook gemelli by package directions. In a dutch oven brown beef and peppers over medium heat; drain and return to pan. Stir in butter, flour, taco seasoning until blended. Gradually stir in milk; bring to a boil, cook and stir two minutes or until thickened. Remove from heat; stir in corn and cheese until cheese melts. Stir in cooked gemelli; sprinkle top with tortilla chips.