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.