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.