Taco Bowls

• 8 small Flour Tortillas
• 1 lb. extra lean ground beef
• 1 cup Salsa
• 1/2 cup Shredded Cheddar Cheese
• 5 lettuce leaves
• 1 large tomato
• 1/4 cup Ranch Dressing

1. PREHEAT oven to 350°F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of 8 medium muffin cups to form a bowl. Carefully fold edges back to keep an opening for the filling. Bake 10 min.

2. MEANWHILE, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min.,stirring occasionally.

3. CUT lettuce with clean kitchen shears (about 2 cups chopped).

4. CHOP tomato into 1/4-inch pieces with knife (about 1 cup chopped).

5. SPOON about 1/4 cup of the meat mixture into each tortilla bowl. Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing. Makes 4 servings, 2 taco bowls each.

Loaded Baked Potato Soup

Loaded Baked Potato Soup:
3 c peeled, cubed potatoes
one small onion (diced)
1 t garlic
3 c chicken broth
2 c milk
1/2 c bacon (cooked and cut into small pieces)
1 c sour cream
1/2 c cheddar cheese
Salt - to taste

Boil potatoes, onion, and garlic in chicken broth for at least 15 minutes, 

or until potatoes are very tender. Slowly add milk to soup.

Add bacon, sour cream and cheddar cheese.  

Salt soup to taste.

Spinach-Stuffed Chicken Breasts

1-1/2 cups water

6 Tbsp.  KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided

1 pkg. (10 oz.) spinach leaves, stems removed, chopped

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/4 cup coarsely chopped roasted red peppers

6 small  boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 

 

HEAT oven to 350ºF.
BRING water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
SPREAD onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
BAKE 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.

 

Chicken Casserole

This is the recipe we served when we hosted the Ladies Regional Meeting at our church.  The ladies loved it!

2 c chicken, cooked, cubed
1 can cream of celery soup
1 c rice, prepared as directed (1 cup before it's cooked)
1/2 t salt
3/4 c mayo
1 c shredded cheddar cheese
1 small can water chestnuts
1 T lemon juice

Potato chips, crushed

Mix all ingredients together except potato chips.  Put in 9x13 pan. Top casserole with crushed potato chips.  Bake at 350 for 45 minutes to an hour.

Chinese Sundaes

These are delicious!  However, some of the following ingredients may make you wonder, but be brave.  It's good!  If you like sweet and sour chicken, or pineapple on your pizza, you'll love this!  We put the ingredients out "buffet style" so people can be as brave for not-brave as they like.  Great for company!!

Set ingredients out in this order
1. White rice, prepared as directed.  1 1/2-2 cups per person
2. Chow mein noodles (large bag or can for 8 people)
3. Cooked chicken, cubed -room temp
4. Cream of chicken soup + 1/2 c milk, heated  (1 can soup per 2-3 people)
5. Grated Cheese
6. Diced celery
7. Onion (1 c diced)
8. Diced tomatoes
9. More cream of chicken soup+milk
10. Pineapple Tidbits
11. Coconut
12. Chopped nuts
13. Maraschino cherries

All ingredients are not pictured above, but they all go together nicely if you're brave enough to try!

Luscious Lemon Squares

Recipe courtesy of bettycrocker.com

1	cup Gold Medal® all-purpose flour
1/2	cup butter or margarine, softened
1/4	cup powdered sugar
1	cup granulated sugar
2	teaspoons grated lemon peel, if desired
2	tablespoons lemon juice
1/2	teaspoon baking powder
1/4	teaspoon salt
2	eggs
	Powdered sugar

1. Heat oven to 350ºF.
2. Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges.
3. Bake crust 20 minutes.
4. Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.
5. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares.

Fruit-Filled Coffee Cake

Photo courtesy of Kraftrecipes.com

1 pkg. (2-layer size) white cake mix

1 tsp.  ground cinnamon

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3   eggs

1/4 cup water

1 can  (21 oz.) cherry pie filling

1/2 cup PLANTERS Sliced Almonds, toasted

1 cup  powdered sugar

1-1/2 Tbsp. milk 

HEAT oven to 350ºF. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.
BAKE 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.
MIX sugar and milk; drizzle over cake. Cool completely.

Options: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Layered Strawberry Cheesecake Bowl

Photo courtesy of Kraftrecipes.com

3 cups sliced fresh strawberries

3 Tbsp.  sugar

2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

1-1/2 cups  cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups  thawed COOL WHIP LITE Whipped Topping, divided

2 cups frozen pound cake cubes (1 inch) or make your own

1 square  BAKER'S Semi-Sweet Chocolate 

COMBINE berries and sugar. Refrigerate until ready to use. Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups COOL WHIP; spoon half into 2-1/2-qt. bowl.  

TOP with cake, berries and remaining Neufchatel mixture. Refrigerate 4 hours.

MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.

For instructional video, go here.

Pound Cake

 

This recipe works great for tomorrow recipe!

• 2 cups butter
• 3 cups white sugar
• 6 eggs
• 4 cups all-purpose flour
• 2/3 cup milk

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
3. Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Fried Tacos

 These are a TASTY alternative to the boring soft shell tacos. 

 Start with a little oil in a frying pan. I use olive oil, cuz it's healthy(er), right? 

  Heat it until it starts to bubble a little when you put the tip of a tortilla in.

 It browns quickly, in only a few seconds.  Once it starts to bubble, check the other side.  Flip when brown.

 Once the other side is brown you can take it our and let it dry on a paper towel. 

Fill with all your favorite taco fillings and ENJOY!!

Crispy Chicken Roll-ups

Recipes courtesy of kraftrecipes.com

 

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

6 slices  OSCAR MAYER Thin Sliced Smoked Ham

6 KRAFT Deli Fresh Extra Thin Swiss Cheese Slices, cut lengthwise in half

2   eggs, beaten

14 PREMIUM Saltine Crackers, finely crushed (about 2/3 cup) (Or you could use rice krispies)

3 Tbsp.  margarine or butter, melted 

 

HEAT oven to 350ºF. Top chicken with ham and cheese; roll up. Secure with toothpicks.
DIP in eggs, then in cracker crumbs, turning to evenly coat all sides of each roll-up. Place in greased 13x9-inch baking dish; drizzle with margarine.
BAKE 40 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving.
 

Mini Pizza Bagels

Photo courtesy of kraftrcipes.com

6 mini bagels, split, toasted

1/4 cup  pizza sauce

3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese 

Mini pepperonis or ground sausage (optional)

HEAT broiler.
SPREAD cut sides of bagels with sauce; top with cheese.
BROIL, 6 inches from heat, 2 to 3 min. or until cheese is melted.

Ham & Cheddar in a Loaf

Photo courtesy of kraftrecipes.com

 See below for tips and variations.

1 lb. frozen bread dough, thawed (I use Rhodes bread dough)

1 pkg.  (9 oz.) OSCAR MAYER Deli Fresh Shaved Smoked Ham

1 cup KRAFT Shredded Cheddar Cheese

1/4 cup  MIRACLE WHIP Dressing

1 egg, beaten

1 Tbsp.  KRAFT Grated Parmesan Cheese 

HEAT oven to 350°F.
FLATTEN dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix Cheddar and dressing; spread over ham.
MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.
BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

I buy Rhodes bread dough.  It comes in a pkg of 5.  I make 5 loafs and freeze them for a quick meal in the future.  Just thaw and bake!

 Rhodes dough comes frozen.  Thaw only a few at a time to prepare the loafs.  The dough will start rising pretty quickly after it thaws, so you should only do a few at a time and try to get them back in the freezer before they start to rise. (If you're not going to cook them right away)

Try making a Pizza Loaf!  Fill the dough with sauce, cheese, and your favorite meats and veggies. 

Great for taking a meal to a new mom or someone who has been sick.

Bruschetta 'n Cheese-Stuffed Chicken Breasts

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup  KRAFT Roasted Red Pepper Italian with Parmesan Dressing 

HEAT oven to 350ºF.  

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.

ROLL chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

Photos courtesy of kraftrecipes.com

Cheesy Beef Corn-Chip Skillet

1 lb. ground beef

1 small  onion, chopped

3/4 cup water

1 pkg.  (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

2 cups corn chips

1/4 lb.  (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

2 cups shredded lettuce

2   tomatoes, chopped 

 

BROWN meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package.
COVER meat mixture with chips and VELVEETA; cover. Cook on low heat 5 min. or until VELVEETA is melted.
TOP with lettuce and tomatoes.
 

Crunchy Onion Pork Chops

Photo courtesy of Frenchs.com

Ingredients:

3 cups (6 oz.) FRENCH'S® Original or Cheddar French Fried Onions
3 tbsp. all-purpose flour
6 (1/2-inch thick) bone-in or boneless pork chops, season with salt and pepper to taste
1 egg, beaten

Directions:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
DIP pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place chops on baking sheet.
BAKE at 400°F for 20 min. or until no longer pink in center.

Chocolate Chip Cookie Dough Cheesecake Bars

Crust:
1 & 1/2 c. graham cracker crumbs
5 TBSP butter, melted
2/3 c. mini semi-sweet chocolate chips
(Or, if you're not a big fan of graham Crackers you could use Nilla Wafers or a brownie base)
 
Cookie Dough:
5 TBPS butter, room temp.
1/3 c. packed light brown sugar
3 TBSP sugar
1/4 tsp coarse salt
1 tsp. vanilla extract
3/4 c. flour
1 c. chocolate chips 

Cheesecake Filling:
10 oz. cream cheese, room temp.
1/4 c. sugar
1 egg
1 tsp vanilla extract
 
Topping:
1/3 c. chocolate chips
1 tsp shortening

Preheat oven to 325.
 

For the crust:
Grease a 8x8 pan with butter, line pan with parchment paper and butter the paper,
leaving enough to extend over the sides.
Crush graham crackers into crumbs to make 1 & 1/2 cups.
Add to butter and stir until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

For cookie dough:
Using mixer and the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Adjust mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

For cheesecake:
Using mixer, beat cream cheese and sugar until smooth.
Add egg and vanilla extract, beating just until blended.
Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set. Transfer to wire rack to cool completely.
Place in the refrigerator to chill several hours.

For the topping:
Combine the chocolate chips and shortening and melt in the microwave at 30 second intervals at 50% power. Stir after each interval; repeat until melted.

Drizzle over the bars before serving.

Chicken Tetrazzini

1 chicken breast, cooked and cubed
1 (10 oz) pkg spaghetti, broken
1/2 c margarine
1 small onion, diced
1 lb velveeta
1 can cream of mushroom soup

Cook spaghetti until done.  Drain.  Melt margarine and saute onion.   Add cheese, stirring until  melted.  Add to spaghetti.  Add soup and chicken.  Put in baking dish and bake for 30 minutes at 350.

Ham and Cheese Crescent Roll-ups

Photo courtesy of Pillsbury.com

1 can (8 oz) efrigerated crescent dinner rolls 

8 thin slices cooked ham (8 oz)

4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

1. Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips

of cheese down center of ham. Fold in edges of ham to match shape of dough triangle. 

2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet. 

 3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Turkey Divan

This is DELICIOUS!!!

1 Head of broccoli
16 pieces turkey breast lunch meat (not thinly sliced)
8 slices swiss cheese

Sauce:
1 cup whipping cream
2 t chicken soup base
1/2 c parmesan cheese

Cut head of broccoli into long spears.  Use two spears for each piece of meat.  Steam the broccoli so it's still firm and bright green.  DO NOT OVERCOOK!! 

Using a slice of meat, put 1/2 a slice of swiss cheese on one end, lay two broccoli spears side by side with the flower portion on opposite ends, sticking out on the end of the piece of meat. (this is not how it's shown above, but it's how I do it)  Roll up the meat and place in a flat baking dish close together.

In a sauce pan, combine whipping cream, and soup base until bubbly.  Once mixture gets hot, mix in parmesan cheese and heat until bubbly.  Pour over meat rolls and bake 300-325 for 20-30 minites.  If they are hot but not nicely browned, you can use the broiler for a few seconds, but watch it closely.

Let sit a few minutes to cool slightly.  They will be very hot!  Scoop up extra sauce and spoon over rolls as you serve. 

Green Bean Casserole

1 can cream of mushroom soup
2 cans green beans
1/2 envelope of onion soup mix
1 small can of french fried onions

Mix mushroom soup, green beans, and onion soup mix well.  Put into a casserole dish.  Top with french fried onions.  Bake at 350 for 30 minutes. 

Ranch Spinach Dip

Photo courtesy of Hiddenvalley.com

• 1 packet (1 ounce) Hidden Valley Original Ranch Dips Mix
• 1 container (16 ounces) sour cream
• 1 box (10 ounces) frozen chopped spinach, thawed and well-drained
• 1 can (8 ounces) water chestnuts, rinsed, drained and chopped
• 1 round loaf French bread
• fresh vegetable sticks

Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.

Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

Cheesey Chicken Pot Pie

 Photo courtesy of kraftrecipes.com

3 cups chopped cooked chicken

1 pkg.  (16 oz.) frozen vegetable blend, thawed, drained

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1 can (8 oz.) refrigerated crescent dinner rolls 

HEAT oven to 375ºF.
COMBINE first 4 ingredients in 13x9-inch baking dish.
UNROLL dough; place over chicken mixture.
BAKE 20 to 25 min. or until crust is golden brown.

Homemade Noodles

2 c flour
3 egg yolks
1 egg
2 t salkt
1/4-1/2 cup water

Put flour in bowl and make a "well" for egg and yolks, and salt.  Mix together.  Add water 1 T at a time until dough forms into a ball.

Turn dough onto a well floured cloth -covered board.  Knead until smooth and eliastic. (10 Minutes)

Let rest 10 minutes.  Divide dough into 4 parts.  Roll dough, 1 part at a time, into a paper thin rectangle, keeping remaining dough covered.  Cut dough into strips.  Place strips on a towel to dry for 2 hours.  When dry, break into smaller pieces if desired.  Cook in salt water 12-15 minutes or until tender.

Great for homemade chicken noodle soup or beef and noodles!