Chicken Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained (I omit this)

1-1/4 cups Shredded Mozzarella Cheese, divided

6 Tbsp.  Grated Parmesan Cheese, divided

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

1   egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups  spaghetti sauce, heated (I omit this and just serve the chicken)

HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Slush Punch (an Earle tradition)

(Hopefully I don't get dis-owned for posting this)

1 family size strawberry jello

2 cups sugar

1 cup boiling water

Mix above ingredients together until dissolved

Add:

8 oz. lemon juice

1-18 oz can pineapple juice

1 T almond flavoring

Add water to above to fill a gallon bucket

Freeze overnight. 

To Serve. allow to thaw for about 30 minutes.  Place frozen punch into a punch bowl and sparingly add Strawberry soda as you use a knife or metal spoon to slush up the punch. Punch should be very thick, so don't add too much pop!

Slow Cooker Tex-Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips

2 Tbsp.  (1/2 of 1-1/4-oz. pkg.)  Taco Seasoning Mix

2 Tbsp. flour

1   each green and red pepper, cut into 1-inch-wide strips

1 cup frozen corn

1-1/2 cups  Thick 'N Chunky Salsa

1 cup Mexican Style Finely Shredded Four Cheese 

  TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese

Layered Enchilada Bake

1 lb. lean ground beef

1 large  onion, chopped

2 cups Salsa

1 can  (15 oz.) black beans, rinsed

1/4 cup Zesty Italian Dressing

2 Tbsp.  Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup  Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese 

 

 

HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.
BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

Beefy One-Pot Dinner

1 lb. lean ground beef

1 large  onion, chopped

2 carrots, thinly sliced

1 cup  finely chopped potatoes

1 cup water

1 can  (14 oz.) baked beans

1/2 cup Original Barbecue Sauce

1 cup  Shredded Cheddar Cheese 

BROWN meat in large nonstick skillet; drain. Add vegetables; cook 5 min., stirring occasionally.
STIR in water; cover. Simmer on medium-low heat 10 min. or until vegetables are tender.
ADD beans and barbecue sauce; mix well. Cook 5 min. or until heated through. Top with cheese.

Easy Italian Stew

2 Tbsp. Italian Dressing

1 lb.  bulk Italian sausage

2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1 pkg.  (16 oz.) frozen stir-fry vegetables (white onions; sliced green, red and yellow peppers)

1 can (15 oz.) cannellini beans, rinsed

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

1 cup elbow macaroni, uncooked

1 cup  Shredded Mozzarella Cheese 

 

HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces.
ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
TOP with cheese. Serve with RITZ Crackers.
 

Layered Pumpkin Loaf

1 cup canned pumpkin

1 cup  plus 2 Tbsp. granulated sugar, divided

1/2 cup packed brown sugar

4   egg whites, divided

1/2 cup fat-free milk

1/4 cup  canola oil

2 cups flour

2-1/2 tsp.  Baking Powder

2 tsp. pumpkin pie spice

1/4 tsp.  salt

1 pkg. (8 oz.) Cream Cheese, softened 

 

 

HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Honey Nut Granola

4 cups rolled oats

1 cup sliced almonds

1 cup chopped pecans  (Or substitute either of these nuts for your favorite ones)

1 cup raw sunflower seeds (optional)

1/3 cup canola oil

1/2 cup honey

(Here's an option:  try adding 1/3 c peanut butter)

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
3.	Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

Cookie Salad

2 (3.4 ounce) packages instant vanilla pudding mix

2 cups buttermilk

12 ounces frozen whipped topping, thawed

1 (20 ounce) can pineapple chunks, drained

2 (11 ounce) cans mandarin oranges, drained

1/2 (11.5 ounce) package fudge stripe cookies

In a large bowl, mix together the pudding mix and the milk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.

Caramel or Peanut Butter Brownies

Peanut Butter Version:

Caramel Version:

1 pkg.  chocolate cake mix

1/2 cup (1 stick) butter, melted

1/4 cup evaporated milk (I just use regular milk)

1/2 cup chocolate chips

For Peanut Butter Brownies: 

1 cup  PLANTERS Dry Roasted Peanuts, divided (optional 

1 cup creamy peanut butter

For Caramel Brownies:

1 Pkg Caramels (unwrapped)

1/4 Cup Evaporated Milk (Again, I use regular milk)

(sometimes I cheat and use caramel ice cream topping.  Not as good, but much easier and cheaper)

HEAT oven to 350ºF.  

Beat first 3 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared 9x13 pan. Bake for 10 minutes. 

Sprinkle half of the chocolate chips (and nuts if making peanut butter) over crust. Microwave peanut butter or caramel/milk mixture in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over chocolate chips. Drop remaining dough on top of the peanut butter/caramel. Sprinkle with remaining chocolate (and nuts-Press gently into dough with spatula)
BAKE 15 min. more

Amazing Coffee Cake

1 C Butter or Marg

1 C Sugar

2 eggs

1/2 t salt

3 t baking pwdr

3 c flour

1 c milk

1 t vanilla

1 1/2 c brown sugar

2 t cinnamon

1 stick butter

1. Cream together butter and sugar, add eggs and beat together.  2. In seperate bowl, mix together salt, baking powder, and flour.  In another bowl mix together milk and vanilla.  3. Add flour and milk mixtures a little at a time, alternating, to the creamed butter, sugar and eggs. (add a little milk, then a little flour, then a little more milk, etc.)  4. Pour 1/2 of batter into a greased 9x13 pan.  Sprinkle with 1/2 of brown sugar and cinnamon.  Repeat layering.  5.  Pour melted butter over entire pan.  Bake @ 375 for 25 minutes.

You can put it all together the night before and bake it in the morning.

No Bake Cookies

1 stick marg
1/2 c cocoa
2 c sugar
1/2 c milk

1/2 c peanut butter
1 t vanilla
3 c quick oatmeal

Stir together marg, cocoa, sugar, and milk.  Boil one minute.  Take off stove and add peanut butter, vanilla, and oats.  Drop by spoonful onto wax paper.  Allow to cool, and enjoy!

My Favorite Peach Cobbler

Peach Cobbler:
 

1/2 c butter- melted
1 large can peaches

Batter:
1 c sugar
1 c flour
1 1/2 t baking powder
3/4 c milk
 

Pour melted butter into a 9x13 pan. Mix remaining ingredients except peaches. Pour over melted butter into the pan. Place peach slices evenly over batter. Bake at 350 for 30 minutes.

Ultimate Cinnamon Buns from America's Test Kitchen

I have several cinnamon roll recipes on my blog.  I haven't made them enough to have developed a favorite, but these turned out as well as my Great Cinnamon Rolls  recipe.  I just liked this recipe because when I made these, I didn't have the ingredients on hand that were needed for the other recipe.

3/4	cup whole milk , heated to 110 degrees
1	envelope (2 1/4 teaspoons) instant or rapid-rise yeast
3	large eggs , room temperature
4 1/4	cups all-purpose flour
1/2	cup cornstarch
1/2	cup granulated sugar
1 1/2	teaspoons salt
12	tablespoons (1 1/2 sticks) unsalted butter , cut into 12 pieces and softened

Filling
1 1/2	cups packed light brown sugar
1 1/2	tablespoons ground cinnamon
1/4	teaspoon salt
4	tablespoons unsalted butter , softened

Glaze
4	ounces cream cheese , softened
1	tablespoon whole milk
1	teaspoon vanilla extract
1 1/2	cups confectioners' sugar

1. 1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. 2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. 3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. 4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
5. Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Almond Bars

Delicious and Easy!!

4 eggs
2 c sugar
2 sticks butter
2 c flour
1 1/2 t almond extract
Optional: Almonds for garnish as pictured above.

Melt margarine and sugar together.  Mix in rest of ingredients but be careful not to overmix.  Pour into greased 9x13 pan.  If desired, place almonds on top for garnish before baking.  Bake at 350 for 20-25 minutes, but be careful not to over bake.  Enjoy!

Strawberry Lemonade Bars

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust:
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling:
In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).
Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator, especially on a hot day.

Peanut-Chip Cookies

• 1 3/4  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/2  cup  peanut butter
• 1/4  cup (1/2 stick)  unsalted butter, softened
• 1/2  cup  packed light-brown sugar
• 1/4  cup plus 1 tablespoon  granulated sugar
• 1/4  cup  fat-free milk
• 1    egg
• 1  teaspoon  vanilla extract
• 1  cup  chocolate chips
• 1/4  cup  finely chopped peanuts

Heat oven to 350 degrees F.
In a medium-size bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, beat peanut butter and butter on medium speed 2 minutes, until creamy. Add brown sugar and 1/4 cup of the granulated, and beat 2 minutes. Beat in milk, egg and
vanilla. Beat in dry ingredients until just combined. Stir in chips and nuts. Chill dough 15 minutes.
For each cookie, roll 2 teaspoons of dough into a ball and place on baking sheets 2 inches apart. With fork, flatten each ball into a 1 1/2-inch round, making a crosshatch pattern. Sprinkle a small amount of the remaining sugar over the top of each.
Bake at 350 degrees F. for 10 to 12 minutes, until lightly browned around edges. Let cool on sheets 1 minute. Transfer to rack; let cool.

Recipe courtesy of Family Circle magazine.

Harvest Chicken and Potatoes

• 1  pound  boneless, skinless chicken breast, cut into 1-inch pieces
• 3  tablespoons  flour
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 12  ounces  small new potatoes, scrubbed and halved
• 2  cups  baby carrots, cut into thirds
• 2    celery stalks, cut into 1/2-inch pieces
• 1  large  onion, chopped
• 1  can (4 ounces)  sliced mushrooms, drained
• 2    cloves garlic, minced
• 3/4  teaspoon  dried thyme
• 1/2  teaspoon  dried sage
• 1  cup  low-sodium chicken broth
• 1  tablespoon  unsalted butter, softened

Directions

1. In a medium-size bowl, stir together chicken, 2 tablespoons of the flour, 1/4 teaspoon of the salt and the pepper; add to slow cooker. Stir in potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
2. In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste forms. Push the chicken and veggies to one side and whisk paste, remaining 1/4 teaspoon each salt and thyme into slow cooker bowl. Cook 1
more hour or until thickened.

Recipe courtesy of Family Circle magazine.

Spicy Velveeta Cheeseburger Dip

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 can  (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained

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

1/2 lb.  ground beef, cooked, drained

4 green onions, sliced 

 

MIX all ingredients except onions in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is melted, stirring after 3 min. Stir in onions.
SERVE with RITZ Crackers and assorted cut-up fresh vegetables.
 

Zebra Brownies

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/3 cup sugar

1   egg

1/2 tsp. vanilla 

 

HEAT oven to 350ºF.
PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan.
BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

 

Cheesy Hot Dog Crescents

8  Hot Dogs

4   American cheese slices, each cut into 4 strips

1 can (8 oz.) refrigerated crescent dinner rolls 

 

HEAT oven to 375ºF.
CUT lengthwise slits in franks to within 1/2 inch of ends; fill with Singles.
SEPARATE dough into 8 triangles; wrap 1 around each frank. Place, slit-sides up, on baking sheet.
BAKE 12 min. or until golden brown.

 

Dirt Cups

1 pkg. (3.9 oz.) Chocolate Instant Pudding

2 cups  cold milk

1 tub (8 oz.) Whipped Topping, thawed

15   OREO Cookies, finely crushed (about 1-1/4 cups), divided

10 worm-shaped chewy fruit snacks 

BEAT pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.
SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.
REFRIGERATE 1 hour. Top with fruit snacks just before serving.