Super Simple... Something Different

Peanut Butter White Chocolate Fudge

Betty Crocker

With only 4 ingredients, these were super simple and yummy... especially if you like peanut butter. They definitely need the dark chocolate contrast on the top. I didn't roast my nuts, but I think that would be good.

Makes: 64 pieces • Prep time: 10 min • Cook time: 1 minute • Chill time: 2 hours

Ingredients:

1 package (12 oz.) white chocolate chips
1 cup Skippy® Creamy Peanut Butter
1 cup coarsely chopped walnuts, toasted, if desired
Dark Chocolate (baking squares or chips) for drizzle on top

1. Line 8-inch or 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
2. In 2-quart microwave-safe bowl, microwave white chocolate with Skippy® Creamy Peanut Butter at HIGH 1 minute or until melted; stir until smooth. Stir in walnuts. Spread into prepared pan.
3. Chill 2 hours or until firm. To serve, cut into 1-inch squares and drizzle, if desired, with melted chocolate.

I drizzled mine when it was all still together in the pan and it was fine, except that when I cut them, the chocolate on top wanted to separate or crumble off so next time I will probably cut them first.

Chinese Take Out at Home

Asian Orange Chicken I've made this one a few times now and I quite like it. Even Keaton ate it tonight for dinner without complaint! :o) The flavors are good and it's pretty simple. The one thing I would like to change would be to have a brighter color, but the taste is yummy. Note: This recipe only uses 2 chicken breasts, I usually use 3 or 4 and increase the sauce accordingly. Ingredients

Sauce: 1 1/2 cups water 2 tablespoons orange juice 1/4 cup lemon juice 1/3 cup rice vinegar 2 1/2 tablespoons soy sauce 1 tablespoon grated orange zest 1 cup packed brown sugar 1/2 teaspoon minced fresh ginger root 1/2 teaspoon minced garlic 2 tablespoons chopped green onion 3 tablespoons cornstarch 2 tablespoons water Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil

Directions

1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours. (I've always done it overnight and it turns out with great flavor, but I'm sure a few hours would suffice.)
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil. (Many people suggested putting the chicken in a warm oven to keep it crisp and warm until the sauce is done.)
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, (If you put the chicken in the oven to keep warm you can simply add the finished sauce on top of the chicken and serve--this also keeps the chicken crispier then when you add it back in to simmer.) and simmer, about 5 minutes, stirring occasionally.

I have not tried these and I like the recipe the way it is, but some people suggested substituting pineapple juice for part of the water or using Panko bread crumbs instead of flour to make the chicken even crisper.

3 Ingredient Cookies

Pumpkin Spice Cookies

This recipe gets passed around a lot, but I thought I would post them so I remember to make them. :o) These are some of the easiest cookies you'll ever make and with no added oil or eggs they are much healthier then most of the treats you'll find this time of year. Enjoy!

Preheat oven to 350 degrees

Ingredients:

1 box spice cake mix (dry)
15 ounces canned pumpkin
Chocolate chips, nuts, or raisins (to your liking)
Cream cheese frosting (optional)

Combine the first 3 ingredients in a bowl and scoop onto a cookie sheet in medium-sized balls. The cookies will not melt down much so they pretty much retain their shape. Bake for 10-15 minutes depending on the size of cookie. Allow to cool slightly and drizzle with frosting if desired. They are great all on their own... so moist!

A Great Winter Supper With Zing!

Italian Wedding Soup

This was really yummy and easy. I made a few adjustments (see below), but overall, a warm and delicious soup with kick.

Sausage Meatballs

1 pound mild Italian sausage

1/2 cup dried bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup milk

1 egg

1/2 tsp dried basil

1/2 tsp black pepper

1/4 tsp garlic salt

Soup

4 cups hot chicken broth (I added one more later)
1 tablespoon tomato paste
1 clove garlic, minced
1/4 teaspoon red pepper flakes (I only used a couple shakes)
1/2 cup mini pasta shells or any mini pasta (Seemed like too little so I doubled this to 1 cup, or you could make extra separately and add them to your liking. I used ditalini or mini tubes.)
bag (10 ounces) baby spinach leaves
Grated Parmesan cheese
salt to taste

Directions

1. Combine all meatball ingredients. Form into marble-size balls.

2. Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2-quart CROCK-POT® slow cooker. Add meatballs. Cover; cook on LOW 5 to 6 hours. (I didn't have time to cook this on low so I cooked it on high for 2 hrs and it worked great. At this point, I added in another cup of hot chicken broth because there didn't seem to be that much; I also think this helped mellow the flavors a bit.)

3. Thirty minutes before serving, add pasta. (After the 2 hrs, I turned it down to low and added the pasta for another 25 minutes. I think you could even try it for 20 minutes as the pasta was very soft.) When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with Parmesan cheese and serve immediately. Enjoy!

Sweet potato recipe from RS Meeting

This was really tasty and wasn't the prettiest dish but everyone loved it~!

SWEET POTATO CASSEROLE
2 lbs Sweet Potatoes, peeled and cubed
1 cup tart apple, peeled and cubed
1 cup dried cranberries
1/2 melted butter
3/4 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup cranberry juice- ( I used cran-pomegranate)
1/4 cup toasted pecans

Preheat oven to 350 degrees. In a large bowl combine sweet potatoes, apples and and dried cranberries. In a separate bowl combine sugar, nutmeg, and butter. Pour over sweet potato mixture and toss to coat. Place in a 3 quart casserole dish. Pour cranberry juice over the top, cover and bake for 40 minutes or until potatoes are almost soft. Top with pecans and bake another 10 minutes or until potatoes are tender.

Italian Pasta

Spaghetti Carbonara
Allrecipes

"A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering."

PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

INGREDIENTS

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced (panchetta would be wonderful)
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese (I used part fresh Parmesan and part asiago--I would add closer to a cup or cup and a half of cheese)
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley (I didn't measure this, just chopped and sprinkled)
2 tablespoons grated Parmesan cheese


DIRECTIONS

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. (I used leftover bacon I had already cooked so I didn't have the bacon grease and instead used extra olive oil to cook the onion. It turned out fine and still tasted good, but I do think the bacon grease would add an additional flavor element. I look forward to trying it) Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook on low, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. (Alternative: combine the beaten eggs with the grated Parmesan, and then to pour that mixture onto the spaghetti once the spaghetti has cooled slightly so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and pasta.) Add salt and pepper to taste. Remember that bacon and Parmesan are very salty.

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.


I really enjoyed this dish and think you could have a lot of fun by combining your own add-ins for different flavors: Sauteed mushrooms, peas, chopped sun-dried tomatoes.

A Great Appetizer, Different from the Usual

Spinach Phyllo Roll-Ups

Prep Time: 30 min
Total Time: 55 min
Makes: 30 servings or 5 logs, 6 servings each

What You Need!

1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese (I used Chive and Onion and it was good)
4 green onions, finely chopped
15 sheets frozen phyllo (14x9 inch), thawed
1/3 cup butter, melted

MIX first 5 ingredients until well blended; set aside. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo between sheets of plastic wrap; set aside. (Instead of brushing with butter, which can be a tedious and difficult process, I sprayed each sheet with olive oil cooking spray, it was easy and delicious!)

SPREAD 1/5 of the spinach mixture along 1 short side of phyllo stack; fold in both long sides then roll up, starting at 1 of the short sides to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 more logs. Brush with remaining butter. (Although I sprayed the sheets, I did add melted butter to the top finished layer.) Make small cuts in tops of logs at 1-inch intervals.

Bake in 375°F-oven for 25 min. or until golden brown. Cool on baking sheet 5 min.; transfer to cutting board. Use serrated knife to cut each log into 6 slices.

(It is very difficult to cut the phyllo “logs” once they have been cooked because they are so flaky, they tend to crumble. I found that if I cut them nearly all the way through before baking them it worked much better. I thought these were delicious and easy to make. The only thing however is that you can’t really reheat phyllo dough once it’s cooked, so you only want to bake as you’re planning to eat/use. I have not tried freezing them, but I like the idea.)

Can Freeze: Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Place on baking sheet and cook as directed.

Simple, Versatile, Delicious

Summer Chicken Salad

1 lb chicken tenders or breasts
boil until cooked through, then cube (could also saute)
2 cups chopped celery
¾ cup chopped almonds
½ tsp. salt
2 tsp. grated onion
2 Tbs. lemon juice
1 cup Mayonnaise

Mix all ingredients in a large bowl and chill. Serve with rolls, croissants, or on a bed of lettuce.

This mixture also works great in homemade panini sandwiches or a pita pocket.

Great for Kids Too!

Grilled Salmon (all recipes)

1 ½ lbs salmon fillets 1/3 cup soy sauce
½ tsp lemon powder 1/3 cup packed brown sugar
¼ tsp garlic powder 1/3 cup water
salt to taste ¼ cup vegetable oil

Sprinkle fillets to liking with lemon pepper, garlic powder, and salt.

In a small bowl, mix together soy sauce, brown sugar, water, and oil. Place fish in a sealable plastic bag; pour soy sauce mixture over fish and seal. Marinate in fridge at least 2 hours. You can turn the bag once or twice while marinating to evenly distribute juices.

Remove fillets from marinade (and discard remaining liquid) and place them skin side down on a sheet of tin foil on top of a pre-heated grill. Grill salmon approximately 15 minutes or until done. When fish is done, it will be a solid bright pink color and separate easily with a fork.

If you do not have a grill, you can also cook the salmon on a baking sheet (I usually line with foil) in the oven at 400 degrees for about 25-40 minutes depending on the thickness of the fillets. This marinade can also work for chicken.

Create Your Own Valentine

Easy OREO Truffles
From Kraft

Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 3-1/2 doz. or 42 servings, one truffle each

1 pkg. (1 lb., 2 oz.) Oreo Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
2 pkg. (8 oz. each) Baker’s Semi-Sweet Baking Chocolate, melted

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

How to Easily Dip Truffles
Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Tip: You can change the flavor of the truffles simply by using mint or peanut butter Oreos.

Fish Dinner

Grilled Salmon

1 large fillet of salmon

Topping:
2 cups Mayonnaise (cannot use Miracle Whip)
1 onion, very finely chopped
2 tsp. dill

Mix topping together. Place salmon on tin foil (use a couple sheets for bigger salmon). Sprinkle salmon with soy sauce. Pour topping on salmon and spread evenly. Grill on low for 15-20 minutes or until flaky. Note: I also baked this in oven on a cookie sheet covered in tin foil at about 400 degrees for 15-25 minutes depending on salmon size.

A Warm and Delicious Dinner

Tortilla Soup

1 tsp. each cumin and chili powder
1 Tbs. fresh chopped cilantro
1 fresh jalapeno pepper, seeded and chopped (optional, I usually omit)
½ tsp. sugar
1 tsp. Worcestershire sauce
2 cloves of garlic, minced
2 (14 oz) cans whole tomatoes, undrained
1 (4 oz) can chopped green chilies
2 Tbs. vegetable oil
1 small onion, chopped

1.) Combine and blend all of the above ingredients in a blender until smooth. Pour into large soup pot and add the following ingredients:

1 (15 oz) can of corn, drained
1 (15 oz) can of kidney or black beans, drained
1 (10 oz) can tomato soup
1 (14 oz) can chicken broth
1 (14 oz) can beef broth

2.) Bring pot to a boil then reduce heat and cover. Simmer for one hour.

3.) Add 2 cups chicken, cooked, diced or shredded, in the last couple minutes of simmering

4.) While soup is cooking, cut 8 flour or corn tortillas into ½ inch strips. Fry the strips in hot oil until crisp and golden brown, turn once.

5.) Serve soup with tortilla strips and shredded cheddar cheese and/or sour cream

The fried tortillas really make this soup special. It has a great Mexican flavor without being too spicy or overwhelming.

A favorite dessert recipe

Rea's Good Chocolate Cake

Mix 1/2 c. milk and 1 tsp vinegar --let sit

Then, mix the following in a pan on the stove top and bring to a boil:
1 stick of margarine
1/2 c shortening
1/3 c cocoa
Add 1 c water. Set aside.

Then sift together:
2 c flour
2 c sugar
1 tsp soda
1/2 tsp salt

To the dry ingredients, add the vinegar/milk mixture and cocoa mixture and stir. Add 2 eggs and 1 tsp vanilla. Beat well. Bake at 400 degrees in greased 9x13 pan for 20 minutes. Poke with fork holes.

Nutty Frosting: Make while cake is cooking

Melt in a pan:
6 Tbs margarine
1/4 c cocoa
1/3 c milk
Then bring to a boil--Don't Burn!

Remove from stove and add:
1 tsp vanilla
1 c walnuts or pecans
3 c powdered sugar
Pour over cake while hot so that it goes into the forked holes.

Let cool slightly and Enjoy!!!
Great with vanilla ice cream or a cold glass of milk

Warning! Once Shared, You Will Get Asked for the Recipe!

Holiday Pretzel Treats

Salty pretzels combine with sweet chocolate for these fun treats that make a yummy gift few can resist. (In fact, you may want to make some extras for yourself!)

Bite-size, waffle-shaped pretzels (I find mine at Target) (1-bag)
Rolo Candies (2 bags)
Pecan halves (1 large bag)
(This will make a couple pan fulls)

(Can also be made using Hershey's Kiss or Hershey's Hug and M&M's candy)

Step 1 Heat the oven to 170º. Fill a cookie sheet with waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Rolo.

Step 2 Bake for 4 to 6 minutes until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press a pecan half into the center of each Rolo.

Step 3 Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in decorative jars, tins, or clear plastic bags and tie on colorful ribbons. I brought some to a potluck family gathering in a gift-wrapped shoe box with tissue paper inside. It looked very cute and festive!

My kids LOVE helping me make these! They are so easy and the oven is set so low I don't have to worry much about anyone getting burned. They always turn out great and everyone loves them. They look so fancy and fun that everyone usually wants the recipe, of course then they'll know just how easy they are to make! :o)

The last time I made these, after cooling, I drizzled dark and white chocolate over the top of them and they looked (and tasted) divine!

Best No-Bake Recipe!

No Bake Cookies

2 cups sugar
3 Tbs Cocoa
½ cup milk
1 tsp Vanilla
½ cup margarine
½ cup Chunky Peanut butter (I like Jif)
3 cups oatmeal

Boil sugar, milk, butter, and cocoa for 1 minute. Stir while boiling and watch to make sure it doesn’t boil over. Remove from heat and add vanilla and peanut butter. Stir in oatmeal ½ cup at a time. Drop onto wax paper (or tin foil) and let set (about 10-15 minutes). Once cookies have set, store in an airtight container.

Note: Do not add too much oatmeal or they will dry out. If making a single batch, 3 cups or slightly less is about right. Add just enough to make sure they are thick enough to hold their shape (like little mountains). If making a double batch, it is especially important that you add oatmeal a little at a time as you usually only need 5 ½ cups or so.

Gotta Love the Ganache!

Chocolate Ganache

PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min

Original recipe yield 2 cups

INGREDIENTS
9 ounces bittersweet chocolate, chopped (I like to use semi-sweet baker's chocolate)
1 cup heavy cream
1 tablespoon dark rum (optional)

DIRECTIONS
1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

I have poured this over regular cakes (my favorite was a 2 layer chocolate cake with peanut butter frosting for filler) or, I recently used it on top of an ice cream cake and it was divine! I even whipped some of my remaining ganache and used the frosting consistency to decorate the top of my cake with candy pieces, looked and tasted great!!

Mom's Recipe... Tasty BBQ

BBQ Ribs (or Pulled Pork)


BBQ Sauce

2 Tbs flour
1/4 tsp ground cloves (or you can use 3-4 whole cloves and take them out before serving)
1 1/2 tsp salt
1/8 tsp freshly ground pepper
6 Tbs brown sugar
1 Tbs mustard
1/2 cup vinegar
3/4 cup water
1 1/2 cup catsup
2 Tbs Worcestershire
3 cups finely chopped onion (or use about 1 cup or a lg handful of onion flakes)

Bring all ingredients to a boil and then turn plate to low and simmer all together for about 15 minutes until well blended and heated.

Meat

You can use either boneless country style pork or beef ribs. First, dredge them in flour and then braise (brown the outside) them in a pan with a small amount of oil to help seal in the juices. If cooking them in the oven, I usually do this in the same pan I cook them in.

(Note: If you braise the meat first it helps hold in the juices/flavor, but if I don’t have time or are only making a few I don’t always do this. The meat will still come out soft and tender either way.)

Once you have braised the meat, place in crock pot and add the sauce on top. Cook on low heat for 8-10 hours, 4-5 on high, or cook in the oven at 300 degrees for about 3 hours. Serve over rice, on hot sandwiches or in a green salad.


Yield: This recipe uses about 8-10 ribs and serves about that many people depending on the size of the ribs and/or the appetites of the people eating. You can figure 1-2 ribs per person. I usually make 1 and 1/2 times the recipe of sauce if making it for a larger group so there is extra if people want it on their rice.

An alternative to Regular Lasagna

White Cheese Chicken Lasagna

9 lasagna noodles (I ended up using 13 in a 9x13 pan)
1/2 cup butter
1 onion, chopped
1 clove garlic, minced (used 2-3 cloves)
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese (ended up using a little more)
2 cups cubed, cooked chicken meat (I sauteed my chicken with a little olive oil, salt & pepper, Italian seasoning and garlic powder)
2 (10 ounce) packages frozen chopped spinach, thawed and drained (used the majority of this, but not the whole amount--it's too much)
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

This would be delicious if you added bacon or sauteed mushrooms, or both!

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. (I like to use a caterer's trick and put the noodles in very hot tap water while you prepare the rest of the dish, they become soft enough to always turn out great after cooking.)

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. (I combined the ricotta mixture with my spinach and chicken so it was quicker to assemble, rather then having to layer them separately.)

(I ended up with 2 full layers of sauce, noodles, chicken mixture, cheese, then noodles, sauce and both cheeses on top (mozzarella and Parmesan) then the parsley.)

Bake 35 to 40 minutes in the preheated oven

A twist on Caesar

Tortellini Caesar Salad
Yield: 10 servings


1 package (9oz) frozen cheese tortellini
½ cup mayo
¼ cup milk
¼ cup, plus 1/3 cup shredded parmesan cheese (divided)
2 Tlb lemon juice
2 garlic cloves, minced
8 cups torn romaine
1 cup seasoned croutons
Halved cherry tomatoes, optional

Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayo, milk, ¼ cup parmesan cheese, lemon juice, and garlic. Mix well.

Drain tortellini and rinse in cold water; place in a large bowl. Add the romaine and remaining parmesan.

Just before serving, drizzle with dressing and toss to coat. Top with croutons and tomatoes if desired.


I liked the flavor of the dressing, but thought it could be a little stronger. I would recommend making it ahead of time and letting it sit and then tasting it before adding to salad to see if seasoning needs to be adjusted. (Or you could use a favorite bottled Caesar dressing)

A Light Cream Soup

Creamy Cauliflower Soup

Ingredients:

2 Tlb unsalted butter
1/2 Tlb minced garlic
1 onion, chopped or 1/2 large red onion
1 head of cauliflower, broken into small florets
1 potato, peeled and diced or 2-3 red potatoes, peeled and diced
2 cups chicken stock (could use vegetable stock)
1 cup cream
1/2 cup milk
salt and pepper to taste

Directions:

Melt the butter in a large pot over medium heat. Add onion and garlic to the butter and saute for 5 minutes. Stir in the cauliflower florets and potato and saute for another 5 minutes.

Add the chicken stock and bring to a boil, reduce heat to low and simmer for 20 minutes or until all the veggies are tender.

Remove from heat and use a hand blender to puree the soup into a smooth creamy texture. If you do not have a hand blender you can do it in batches in your regular blender, however, you will need to let the soup cool a little first.

Add in the cream and milk and stir over low heat until consistency and desired temperature are reached.

Salt and Pepper to taste.

I made this because they had purple cauliflower at the grocery store and I thought what could be more fun than purple soup. The color was beautiful until I added the cream, which grayed it a little, but I still liked the flavor a lot. I used red onion and red potatoes and we thought it was very light, but filling. Even in the summer time we didn't feel it was too hot or heavy.
I bought a loaf of crusty rustic french bread (more dense than the regluar) cut it into slices, laid it out on a cookie sheet lined with tin foil, drizzled olive oil over the top and then sprinkled them with freshly grated parmesan cheese. Put the pan under the broiler for a few minutes (watch closely!) and it was the perfect side to this soup.

Cookie Bars

Chocolate-Caramel Nut Bars

Prep Time: 20 min
Total Time: 57 min
Makes: 3 doz. or 36 servings, one bar each (It makes a lot)

What You Need

1 cup (2 sticks) butter, softened
1/2 cup firmly packed brown sugar
2 cups flour
1/4 tsp. salt
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
1 bag (14 oz.) KRAFT Caramels (about 50)
1/4 cup whipping cream
1 cup chopped PLANTERS Walnut Pieces

Make It

PREHEAT oven to 350°F. Line 15x10x1-inch baking pan with aluminum foil, with ends of foil extending over sides of pan. Grease foil. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour and salt; beat on low speed until crumbly. Press firmly into prepared pan. (I ended up halving the crust/base recipe over again because it didn't seem like there was enough to cover the pan)

BAKE 15 min. or until edges are golden brown; sprinkle with chocolate chunks. Cover with foil. Let stand 5 min. or until chocolate is melted; spread evenly over crust. Refrigerate 15 min. or until set.

MICROWAVE caramels and cream in microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until caramels are completely melted. Gently spread over chocolate layer. Sprinkle with walnuts; press nuts gently into caramel to secure. Cool in pan on wire rack. Cut into 36 bars or triangles.

Place in tightly covered container between sheets of waxed paper. Store at room temperature or in refrigerator up to 1 week.

I thought these were OK, we liked them best straight out of the fridge. They just seemed to be missing a little something... salt, crunch... something. I think maybe adding chopped nuts into the crust might help.

Not Just for Thanksgiving!

Turtle Pumpkin Pie

This is a wonderful alternative to traditional pumpkin pie. It's great for summer also because it doesn't require an oven. If you're looking for the texture of regular pumpkin pie, this probably isn't for you, but if you like pudding pies with great flavor and a little crunch, try it out! Pumpkin Pie lovers and haters alike seem to enjoy this treat.

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings

What You Need!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin (I add another 1/2 cup)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. (I of course don't measure these out; I just sprinkle and drizzle, but don't go overboard on the caramel, it's a sweet dessert)

BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 cup COOL WHIP. Spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving. (I like to refrigerate overnight or at least a good 4-5 hours before serving. I also don't spread the cool whip on top, but place a small dollop on each piece, individually drizzle with caramel and sprinkle with the pecans. I think this makes a nicer presentation.)

Store leftover pie in refrigerator.

Note: This recipe makes quite a bit of filling. The second time I tried it, I used a pre-made 9in (regular) grahm crust and a slightly larger 10in grahm crust (found both at Target), doubled the filling and it came out perfectly.

Another Bread Pudding...

Double Chocolate Bread Pudding

Prep Time: 15 min
Total Time: 1 hr
Makes: 12 servings

What You Need

5 cups cold 2% milk
2 pkg. (4-serving size each) JELL-O Chocolate Fudge Flavor Cook & Serve Pudding
5 cups French bread cubes
1 cup BAKER'S Semi-Sweet Chocolate Chunks

Make It

POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended.

ADD bread; mix lightly to coat. Pour into 13x9-inch baking dish. Sprinkle evenly with chocolate chunks.

BAKE at 350°F for 45 minutes or until pudding just comes to boil in center. Remove from oven. Let stand 10 minutes. Serve warm. Store leftover pudding in refrigerator.

I haven't tried this one yet (probably another good winter recipe), but it looked good so let me know if you give it a whirl :o) Also, many of the reviewers noted using chocolate chips instead of chunks, but I would probably stick to the semi-sweet.

A Delicious Fall Dessert

Pumpkin Bread Pudding with Caramel Sauce

Prep Time: 15 min
Total Time: 1 hr
Makes: 16 servings, 1/2 cup each

What You Need

12 slices cinnamon raisin (I omitted raisins) bread, cut into 1-inch cubes (about 8 cups)
4 eggs
1 cup milk
1 can (15 oz.) pumpkin
1 cup firmly packed dark brown sugar
1 tsp. vanilla
1/2 cup PLANTERS Pecan Pieces
1 bottle (20.6 oz.) caramel ice cream topping, heated as directed on label

Make It

PREHEAT oven to 350°F. Place bread cubes in greased 13x9-inch baking dish.

BEAT eggs, milk, pumpkin, brown sugar and vanilla with wire whisk until well blended. Pour evenly over bread; sprinkle with pecans.

BAKE 45 min. or until knife inserted in center comes out clean. Serve warm topped with the caramel topping.


Make Ahead
Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, preheat oven to 350°F. Bake, uncovered, 1 hour or until knife inserted in center comes out clean

I did make mine ahead (early morning) and it was good. I cooked it close to an hour, but found at about 50 minutes or so the top was getting very done so I took it out and it was cooked through. This was very good: warm, moist, and flavorful! It looked like a nice fancy dessert too. Would be great around Thanksgiving and perfect for pumpkin lovers. Not as great as leftovers, but still yummy. Also good with vanilla ice cream or whipped topping.

Something Fun & Different

Chicken Chili Cheese Cups

Ingredients:

2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells

Step 1
Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Step 2
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Step 3
Bake the cups until the custard is set, about 15 minutes.(Mine seemed to take closer to 20)

After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.

These were really easy and really yummy. Make sure you use enough cilantro for flavor (I estimated and needed a little more) These are more an appetizer or party food, but we had them for dinner with other sides and it was perfectly light and tasty for a summer meal. The phyllo cups give them a fancy polished look. (I found mine at Target)

A Different Cabbage Salad

Crunchy Asian Salad

Prep Time: 15 min
Total Time: 15 min
Makes: 12 servings, 1 cup each


What You Need!
1 env. GOOD SEASONS Italian Dressing Mix
1/2 cup sugar
2 Tbsp. soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (16 oz. each) coleslaw blend
4 green onions, sliced
1/2 cup PLANTERS Dry Roasted Sunflower Kernels
1/2 cup PLANTERS Sliced Almonds, toasted

Make It!

PREPARE dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.

BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.

ADD dressing; toss to coat. Serve immediately. (Do not add all the dressing, it is too much, pour and mix a little at a time so you don't saturate the salad.)

This was really yummy... light and cruncy. Perfect for summer. Dane said he thought he even liked it better than the one I usually make. There is no meat in this one, but chicken could easily be added to make it a meal. Even the kids gobbled it up. So simple and it makes enough for a large group or family.

Chocolate and Nuts... Mmmmm Boy!

BAKER'S ONE BOWL Bittersweet Torte

Prep Time: 20 min
Total Time: 1 hr
Makes: 12 servings

1 pkg. (6 squares) BAKER'S Bittersweet (I used semi-sweet) Baking Chocolate, divided
3/4 cup (1-1/2 sticks) butter or margarine
1 cup sugar
3 eggs
1 tsp. vanilla
1/3 cup flour
1/4 tsp. salt
1/2 cup chopped PLANTERS Pecans

PREHEAT oven to 350°F. Grease and flour 9-inch round cake pan. Line bottom of pan with wax paper; set aside.

MICROWAVE 4 of the chocolate squares and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; mix well. Stir in pecans. Pour into prepared pan.

BAKE 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert torte onto serving platter; remove wax paper. Melt remaining 2 chocolate squares. Drizzle over top of torte. Let stand until firm.

I decorated the top with pecan halves before drizzling the chocolate. It looked pretty and was so yummy straight out of the oven. I always reheated my leftovers in the microwave too as it seemed best served hot. Great with a scoop of vanilla ice cream or plain with a glass of cold milk. So Easy, yet So Delicious!!

La Viva Mexico!

Beef Taquitos

Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.

Ingredients:

1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef (I used a whole pound)
1/2 cup salsa, plus more for dipping (added a little more for extra meat)
2 teaspoons chili powder (I was conservative on this so it wasn't too spicy for the kids)
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterrey Jack (I added more cheese)
Sour cream

Step 1

Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes. (I only let this simmer about 5 minutes or so)

Step 2

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.

Step 3

Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil (I found that spraying them with cooking oil works great), then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6. (I found the time sufficient to warm the filling, but it didn't really brown the outside enough. I reccomend 15-18 minutes, crispy!)

These were quite yummy and even the kids ate them well. We had them with sour cream , salsa, and mashed avocado... I believe the 3 colors of the Mexican flag :o)

Second Attempt: I used a chunky salsa verde inside with the ground beef for a different flavor, it was a nice change and we ate them with red salsa and sour cream.

Peanut Butter Fingers

Ingredients

1 cube margarine
1 cup sugar
1 cup 2 Tbsp brown sugar
2 eggs
1 cup peanut butter
1 tsp vanilla

Cream the above ingredients together then add:

1 tsp. soda
1 tsp. salt
1 cup flour
1 cup oatmeal

Blend well. Place on buttered cookie sheet with sides and press out evenly. Bake in a 350 degree oven for 10 minutes. Do Not Overbake. Remove from oven and let cool until warm to the touch. Spread a thin layer of peanut butter over the top of the cooked cookie bars. Make the following frosting and spread over the top.

Frosting: 1 cube margarine
4 Tbsp cocoa
6 Tbsp water
Bring the above 3 ingredients to a boil then add 3 cups powdered sugar. Beat until creamy. Add 1 Tbsp. vanilla. Beat and pour over peanut butter layer on cookie bars. Spread to cover bars evenly. Chill in refrigerator to help bars set up.

Simple Side

Crispy Veggie Fries

Prep Time:

10 min

Total Time:

25 min

Makes:

6 servings

What You Need

1 egg

1 cup mushroom caps, cleaned

1 cup bite-sized broccoli florets

1 cup bite-sized cauliflower pieces

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

Make It

PREHEAT oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; (Wisk egg and add a little milk to make it stick better to veggies) shake in coating mix. (I rolled them in a bowl)

PLACE breaded vegetables on lightly greased shallow pan.

BAKE 20 min. or until crisp and golden brown.

We ate them with ranch dressing. We liked the mushrooms the best, but I think zucchini and yams would also be good. The seasoning was a little overpowering for the kids so you could maybe add in some other large breadcrumbs or season your own. Make sure to get the extra crispy shake n bake crumbs

Hit's Your Chocolate Spot!

Molten Chocolate Surprise

Prep Time:

15 min

Total Time:

28 min

Makes:

1 doz. or 12 servings, one cake each

What You Need

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup (1 stick) butter

2 whole eggs

2 egg yolks

1 cup powdered sugar

1/3 cup flour

12 CHIPS AHOY! Cookies (Chewy) Can also use Oreos (I tried chocolate)

1/2 cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until blended. Gradually beat into chocolate mixture.

LINE 12 (2-1/2-inch) muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.

BAKE 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve with whipped topping.

(Most people agreed that 7 minutes was enough time and 8 cooked the middles through.)

Kraft Kitchens Tips

Batter can be prepared ahead of time. Cover and refrigerate up to 24 hours. When ready to serve, pour batter evenly over cookies in prepared muffins cups and bake as directed.

Chinese Take-out at home!

Potsticker Dumplings

These were really yummy and surprisingly easy to make. One of the things I liked best about them is that they make good leftovers too (unlike eggrolls that don't stay crisp) these are delicious even after reheating in the microwave. Makes a great meal with a side of fried rice.

Prep Time:
45 min

Total Time:
1 hr 5 min

Makes:
About 4 doz. or 24 servings, about two dumplings each (for appetizer)

1 lb. ground pork

1-1/2 cups chopped napa cabbage (about 3 oz.) (I added a little more)

4 green onions, chopped (about 1/3 cup)

1 egg, lightly beaten

1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing, divided (Used Kraft Asian)

1/4 cup soy sauce, divided

I added some sesame oil and a little salt to the raw mixture for extra flavor.

Try to make sure the green onions get pretty evenly distributed. THe meat filling doesn't seem to have a lot of flavor on its own, but the dipping sauce is quite strong and compliments them nicely.

1 pkg. (12 oz.) round won ton wrappers (about 4 doz.)

10 tsp. oil, divided

1-1/4 cups water, divided

MIX pork, cabbage, onions, egg and 2 Tbsp. each of the dressing and soy sauce until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. (I did more like 1/2 Tbs) of the pork mixture to each wrapper. Moisten edge of each wrapper with water; fold in half to form a half-moon, pressing edges together to seal. If desired, edges can be pleated with five or six folds.

HEAT 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add 10 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. (I used a sheet of tin foil to cover and it worked great) Reduce heat to medium-low; cook 2 to 2-1/2 min. or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.

COMBINE remaining 2 Tbsp. dressing, remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. water. Serve as a dipping sauce with the dumplings.

Fill as directed, folding in half to form a triangle and omitting the pleating step. (square wrappers)

I found it easiest to shape them if I folded and formed them standing up so that the bottom was flat and ready to go into the pan.

Good Tomato Soup

Organic Fire Roasted Tomato Soup

Prep Time: 20 min
Total Time: 50 min
Makes: 4 servings (1 1/3 cups each)

1 tablespoon butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained
1 can (14 oz) chicken broth
2 tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (I use closer to 1/8 tsp)
1/2 cup whipping cream



1. In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.

2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.

3. In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

Great Weeknight Dinner... very fast!

Simple Sweet 'N Sour Meatball Simmer
Kraft Recipe

Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings

What You Need

3/4 lb. (3/4 of 16-oz. pkg.) frozen prepared meatballs
1 pkg. (16 oz.) frozen stir-fry vegetables (sliced green, red and yellow peppers and white onions)
1/4 cup apricot jam
1/4 cup KRAFT CATALINA Dressing
2 Tbsp. soy sauce

Make It
COMBINE all ingredients in large skillet; cover.
COOK on medium-high heat 10 min. or until meatballs and vegetables are heated through, stirring occasionally.

SERVE over hot cooked rice or pasta, if desired

I used the entire pound of meatballs, increased the "sauce" ingredients to compensate. I used fresh onion and peppers instead of a frozen bag. I also used Smuckers apricot fruit preserves. I thought it was very tasty and so quick to make. I served it on rice (used minute rice to make it extra fast) and ate it with steamed veggies and salad.

Just Like A Restaraunt Rice Bowl!

Teriyaki Delight
Family Fun Magazine

A good teriyaki sauce gives grilled chicken a rich auburn color. Our homemade version includes just the right amount of ginger to give it an equally appealing taste. While you can also use boneless breasts for this recipe, boneless thighs stay moister during grilling.

RECIPE INGREDIENTS:

MARINADE
1/4 cup ketchup
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
2 teaspoons dark sesame oil

TERIYAKI CHICKEN
8 boneless, skinless chicken thighs (about 4 ounces each)
Sesame seeds, toasted in a skillet
Cooked rice
Scallion tops, cut into 2-inch-long strips (optional)

1. Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.

2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

3. Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.

4. Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips.

Serves 6 to 8.

Different, but a yummy hot sandwich.

FRENCH-TOASTED TUNA AND HUMMUS SANDWICHES

Start to finish: 35 minutes (15 to 20 minutes active)
Servings: 4

Ingredients:
6-ounce can water-packed solid tuna
3/4 cup prepared hummus
1 cup finely shredded fresh spinach leaves
1 cup grated carrots
1 teaspoon cumin
8 slices multi-grain bread
1/2 cup low-fat milk
1 large egg
2 large egg whites
1 teaspoon olive oil

Directions
Press all liquid from tuna. Crumble the tuna into a bowl. Add the hummus, spinach, carrots and cumin, then mix thoroughly. Make four sandwiches with the bread and tuna mixture.

In a shallow bowl, whisk together the milk, egg and egg whites. Dip one side of each sandwich at a time into the egg mixture until it is lightly soaked. You should use up all of the egg mixture.

In a large nonstick skillet (or two medium nonstick skillets) over very low heat, heat oil. Add the sandwiches and cover the skillet loosely with a lid or piece of foil.

Cook until the undersides of the sandwiches are well-browned, 8 to 10 minutes. Turn the sandwiches over and cook, still covered, until browned on the second side, about 8 minutes more.

Nutrition information per serving: 324 calories; 9 g fat (2 g saturated); 62 mg cholesterol; 37 g carbohydrate; 25 g protein; 7 g fiber; 662 mg sodium.

A great salad any time of the year

Poppy Seed Salad

(The candied almonds in this recipe really make the salad; they are so good it's hard not to eat them all before you use them!)

1 head romaine lettuce
¼ c. slivered almonds
½ bunch fresh spinach
1 ½ Tbsp. sugar
1/3 lb. sliced mushrooms
1 ripe avocado, diced (I don't always add this)
1/3 lb. grated Swiss cheese
½ red onion (optional)
¼ lb bacon, cooked & crumbled

Cook almonds in sugar over med-low heat to caramelize. Once sugar starts to melt, stir to make sure all nuts are coated and not burning.
Mix lettuce, spinach, mushrooms, bacon, and cheese together. Just before you are ready to put on the dressing, mix in the avocado. Carefully toss salad adding a little dressing at a time until desired coating is reached. (You will not need all the dressing). Add caramelized almonds on top. Serve immediately.

*Note: You can also top with plain almonds, sunflower seeds and/or roasted cashews.

Poppy Seed Dressing:

Stir until smooth: ¾ cups sugar
1 tsp. dry mustard
1 tsp. salt
Add and mix well: 1/3 c. red wine vinegar
Add: 1 c. salad oil a little at a time, using a blender to mix well.
Stir in by hand: ¾ Tbsp. poppy seeds

*Note: I keep all ingredients in a bowl and use a hand mixer to blend in the oil.

I haven't made these, but they look really cute!

Mexican Sushi Bites
Family Fun Magazine

Get the party started with these mouthwatering appetizers. Salsafied cream cheese, silky avocado, and crisp bell pepper are rolled in a tortilla and sliced for a fun sushi-like presentation.

16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips

Step 1 In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.

Step 2 Trim each tortilla to make a roughly 6-1/2-inch square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours.

Step 3 Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.Serves 10 to 12.

A fun twist on Tacos... great for kids!

Mini Taco Bowls

8 Flour tortillas
1 lb extra lean ground beef
1 cup salsa
½ cup shredded cheddar cheese
2 cups chopped lettuce
1 cup chopped tomatoes
¼ cup ranch dressing

PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight large muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.

MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.

TOP evenly with cheese, lettuce and tomatoes. Drizzle with dressing.

***This is a fun twist on taco salad. The bowls were easy to make and they really do look like a restaurant salad. This recipe is great for kids because it’s fun to fill up their bowls and fun to eat. I didn’t have the big (Texas size) muffin tins so I used various sm-med sized Pyrex bowls and they worked fine.
I also made my meat with taco seasoning and added corn, olives, and avocado for other toppings.

Let the Party Begin!

Cowboy Caviar

2-3 diced avocados
2-3 roma tomatoes, seeded and diced
1 can shue peg corn (don’t drain)
1 can black eye peas (drain & wash)
1 can black beans (drain & wash)
2-3 diced green onions
cilantro to taste
¼ - ½ bottle fat free zesty Italian dressing (Kraft)
(fat free is better in this recipe)

Mix all together in a bowl. Let sit in refrigerator for a while to let flavors meld.

Haven't tried this yet, looks interesting...

Flourless Chocolate-Nut Cake
Kraft Recipes

Prep Time:15 min
Total Time:55 min
Makes:12 servings

6 eggs, separated
3/4 cup sugar, divided
3/4 cup (1-1/2 sticks) butter, softened
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
1 tsp. grated orange peel
1 cup finely chopped PLANTERS Walnut Pieces

PREHEAT oven to 350°F. Grease and flour 9-inch springform pan. Beat egg yolks and 1/2 cup of the sugar in medium bowl with electric mixer on high speed until thick and lemon colored. Add butter; mix well. Blend in chocolate and orange peel. Stir in walnuts; set aside.

BEAT egg whites in small bowl with electric mixer on high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Add to chocolate mixture; stir gently until well blended. Spread into prepared pan.

BAKE 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run a knife or metal spatula around rim of pan to loosen; remove rim of pan. Cool completely on wire rack.

Takes some prep time, but yummy.

Top Secret Recipes Version of P. F. Chang’s
“Chang’s Spicy Chicken”
(By Todd Wilbur)


Menu Description: “Lightly-dusted, stir fried in a sweet Szechwan sauce (Our version of General Chu’s)

If you can’t find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

Sauce

2 tsp vegetable oil
2 Tlb chopped garlic (3-4 cloves)
3 Tlb chopped green onions (about 3 onions)
1 cup pineapple juice
2 Tlb chili sauce
2 Tlb white distilled vinegar
4 tsp granulated sugar
1 tsp soy sauce

2 Tlb water
½ tsp cornstarch

Chicken

1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch

1. Make the sauce by heating 2 tsps vegetable oil in medium saucepan. Sauté the garlic and the green onions in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.

2. Dissolve cornstarch in 2 Tlbs of water and add it to the other ingredients in the saucepan.** Bring mixture to a boil and continue to simmer on med/high heat for 3-5 minutes or until thick and syrupy. **I usually end up using a lot more cornstarch mixture to make it syrupy enough.**

3. Heat 1 cup vegetable oil in a wok or a med saucepan over medium heat

4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.

5. Sauté coated chicken in the hot oil, stirring occasionally until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Serves 2

A surprisingly wonderful side dish!

Roasted Cabbage with Simple Balsamic Reduction

Cabbage:

4 cups Chopped red cabbage (in 1-inch pieces)
4 cups Chopped green cabbage (in 1-inch pieces)
2 Tlbs Olive Oil
1/2 tsp Salt
1/ tsp Black Pepper

Preheat oven to 450 degrees

Core and chop all cabbage into 1-inch pieces and mix together in a large roasting pan (I used a baking sheet covered with tin foiled, lightly sprayed). Drizzle oil, salt, and pepper over cabbage and toss to mix well.

Roast for about 30 minutes uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to carmelize. Remove from oven and drizzle with simple balsamic reduction to taste (or serve along side).

Note: I did not measure the oil, salt, or pepper and probably used a little more than advised.

Balsamic Reduction:

1 1/2 cups Balsamic vinegar
3 Tlbs Brown sugar
2 garlic cloves, crushed and peeled (I used minced garlic)

In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil and boil for 5 minutes to reduce mixture by half. Reduce heat to low and simmer 5 minutes or until sauce has thickened (about as thick as pancake syrup). Remove garlic and discard (I skiped this). Serve. Leftovers of reduction can be refrigerated in an airtight container for up to one week.

(My reduction never quite got that thick, but it was good. As much as I liked it with the reduction, I loved the cabbage on it's own and could have eaten the entire thing!)

Easy and Delicious

Hearty Black Bean Soup
(From Family Fun magazine)

1 cup tomato salsa
2 (15 ½ oz) cans black beans, drained and rinsed
2 cups chicken broth 1 tsp lime juice
2 Tbs chopped fresh cilantro
Sour Cream (optional)

1.) Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.

2.) Let the soup cool slightly, then ladle half of it into a food processor or blender (I will often put it in a bowl and use a hand blender) and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream (or shredded cheese), if desired. Makes 4 servings.

I like to serve this with cornbread, but any crusty bread or biscuts would be good.

Easy Fish... good for dinner or appetizer

Fish Cakes

Prep Time:5 min
Total Time:1 hr 11 min
Makes:6 servings, 2 fish cakes each (I usually make 15-17 patties)


Take 1 pkg. (6 oz.) dry STOVE TOP Stuffing Mix for Cornbread (or chicken works), 3/4 cup water and 1/3 cup KRAFT Mayo Real Mayonnaise and add the following:


1 can (60z) tuna, drained, flaked
1 pouch flavored tuna (I like lemon pepper or herb and garlic)
Add a tablespoon or so of flour for stability
1 cup KRAFT Shredded Cheddar Cheese (or other cheese)
Shredded or minced carrots

Could also use: Relish, chopped green peppers, green onions, frozen sweet corn, chopped celery, shredded zucchini

Shape into 12 patties, using about 1/3 cup of the stuffing mixture for each patty; cover. Refrigerate 1 hour.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Add patties to skillet in batches.

COOK 6 min. or until golden brown on both sides, turning carefully after 3 min.

Make Ahead
Patties can be shaped ahead of time. Cover and refrigerate up to 24 hours before cooking as directed.


Serve with tartar sauce, cocktail sauce or maybe a blue cheese dressing. These would also be great with a simple coleslaw.

Nuts Make Everything Better...

This is my favorite recipe for lemon bars, the nuts add an extra texture and crunch... yum.

Creamy Lemon Nut Bars
Kraft Recipe

Prep Time:15 min
Total Time:45 min
Makes:32 servings, 1 bar each
What You Need

1/2 cup (1 stick) butter or margarine, softened
1/3 cup powdered sugar
2 tsp. vanilla
1-3/4 cups flour, divided
1/3 cup PLANTERS Pecans, chopped
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups granulated sugar
3 eggs
1/2 cup lemon juice
1 Tbsp. grated lemon peel
1 Tbsp. powdered sugar
Make It

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. Gradually stir in 1-1/2 cups of the flour and pecans. Press dough firmly onto bottom of prepared pan. Bake 15 min.

BEAT cream cheese and granulated sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs; beat until blended.

STIR in lemon juice and peel. Pour over baked crust in pan. Bake 30 min. or until set. Remove from oven; cool completely. Sprinkle with 1 Tbsp. powdered sugar; cut into 32 bars.

Substitute
Prepare as directed, using lime juice and grated lime peel.

Great on fish!

WILLIAMS-SONOMA
Citrus Marinade

Citrus juice gives a clean, satisfying flavor to chicken, veal and fish. Use an herb that is compatible with the food you are marinating, such as thyme or tarragon for veal, sage for pork, dill or tarragon for fish. Let steaks, chops and fish fillets marinate for at least 1 hour in the refrigerator, or all day if you wish. Large cuts can marinate for 1 to 2 days.

INGREDIENTS:
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice
1 garlic clove, minced
2 Tbs. finely chopped shallots or green onions
2 tsp. grated lemon zest
2 tsp. chopped fresh thyme, tarragon, dill or sage, or 1 tsp. dried herb of choice
1⁄2 tsp. salt
1⁄2 tsp. freshly ground pepper

DIRECTIONS:In a small bowl, whisk together the olive oil, lemon juice, garlic, shallots, lemon zest, thyme, salt and pepper. Use immediately or refrigerate in a tightly covered jar for up to 2 days. Makes about 1 cup, enough for 2 to 3 lb. veal or pork chops, steaks or fish fillets.

*Note: You can also substitute lime juice/zest for the lemon

A delicious Valentine's Day Treat

Chocolate Bliss Cheesecake

Kraft Recipes
Prep Time:20 min
Total Time:5 hr 30 min
Makes:12 servings

18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar. Garnish with fresh strawberries and raspberries just before serving.