INGREDIENTS:
1 lb.boneless skinless chicken breasts, cut into strips
1/3 cup fat-free reduced-sodium chicken broth
1/4 tsp.garlic powder
1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
2 cups grape tomatoes
2 cups hot cooked farfalle (bow-tie pasta)
12 fresh basil leaves, torn
DIRECTIONS:
Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 min.
Add cooking creme and tomatoes; cook and stir 3 min.
Stir in pasta. Top with basil.
Kraft Kitchens Tips: Substitute 1 lb. uncooked peeled deveined medium shrimp for the chicken. Prepare as directed, reducing cooking time to 2 to 3 min. or until pink. Omit broth. Substitute 1 large tomato, chopped, for the grape tomatoes.
*Found on KraftRecipes.com*
Tags: Chicken, KraftRecipes.com, Pasta
INGREDIENTS:
Crust:
2 1/2 cups unbleached all purpose flour
1 Tbsp. sugar
3/4 tsp alt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 Tbsp. (or more) ice water
Or use Pillsbury pie crusts, pre-made.
Filling:
1 cup plus 1 Tbsp. sugar
3 Tbsp. cornstarch
1/4 tsp salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 tsp fresh lemon juice (if using sour cherries) or 3 Tbsp. fresh lemon juice (if using dark sweet cherries)
1/2 tsp vanilla extract
2 Tbsp. (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tbsp. (about) milk
Vanilla ice cream
DIRECTIONS:
For crust:
Whisk flour, sugar, and salt in large bowl to blend.
Add butter and rub in with fingertips until small pea-size clumps form.
Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.
Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
For filling:
Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.
Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
Found in *Bon Appetit magazine*
Tags: Bon Appetit, Cherries, Pie
INGREDIENTS:
1/2 cup unsalted butter, softened
1/2 cup Nutella
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups AP flour
1 tsp baking powder
1/2 tsp sea salt
~ 1/4 cup heavy cream
DIRECTIONS:
Preheat oven to 350. Lightly grease baking sheet (or line with parchment / silicon mat) and set aside.
Beat together the butter, Nutella and sugar until light and fluffy. Add the egg and vanilla and beat until well incorporated.
In a separate mixing bowl, whisk together the flour, baking powder, and sea salt. Gradually add the dry ingredients to the creamed mixture, mixing on low speed, until the dough begins to come together. If the dough seems dry and crumbly, add a
small amount of heavy cream until the dough comes together.
Transfer the dough to a lightly floured surface and roll it out to about 1/4-inch thickness. Use a cookie cutter to cut shapes out of the dough and transfer them to the prepared baking sheet.
Bake the cookies for about 12 minutes. Let them cool for a few minutes on the baking sheets, and then transfer to wire racks to cool completely. If desired, frost with royal icing, or spread Nutella between two cookies to make a Nutella Sandwich.
*Found on MyKitchenAddiction.com*
Tags: Cookies, MyKitchenAddiction.com, Nutella
INGREDIENTS:
6 ounces garlic-flavored croutons
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 tsp. ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 Tbsp. honey
DIRECTIONS:
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
*Found on FoodNetwork.com*
Tags: Beef, Foodnetwork.com
INGREDIENTS:
3 cups Original Bisquick® mix
2 Tbsp. granulated sugar
1/4 cup butter (do not use margarine), melted
1/4 cup milk
1 tsp. vanilla
3 eggs
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1 cup butter (do not use margarine)
3/4 cup packed brown sugar
DIRECTIONS:
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
In large bowl, stir Bisquick mix, 2 tablespoons granulated sugar, 1/4 cup butter, the milk, vanilla and eggs until soft dough forms. Divide dough into 24 pieces. With greased hands, roll dough into balls.
In small bowl, mix 1/4 cup granulated sugar and the cinnamon. Roll each dough ball in sugar mixture; place balls randomly in pan. Sprinkle with any remaining sugar mixture.
In 2-quart saucepan, melt 1 cup butter. Stir in brown sugar; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour caramel mixture over dough balls in pan.
Bake 22 to 28 minutes or until lightly browned on top. Cool 3 to 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan; cool 10 minutes. Serve warm.
*Found on BettyCrocker.com*
Tags: BettyCrocker.com, Bread
INGREDIENTS:
Sauce:
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup plain yogurt
1/4 cup sour cream
2 Tbsp. chopped fresh parsley
2 tsp. lemon juice
1/4 tsp. ground cumin
Chicken:
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 tsp. vegetable oil
2 Tbsp. water
Fresh parsley, if desired
DIRECTIONS:
In medium bowl, mix all sauce ingredients. Cover; refrigerate until serving time.
Sprinkle both sides of chicken with salt and cinnamon. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 12 minutes, turning occasionally, until golden brown. Reduce heat to low; add water. Cover; cook 2 to 3 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F).
Serve chicken with yogurt sauce. Garnish with parsley.
To easily seed the cucumber, cut in half lengthwise and run a small spoon down each half to remove seeds.
Try Greek plain yogurt in place of the regular yogurt; the sauce will be a bit thicker.
*Found on Pillsbury.com*
Tags: Chicken, Pillsbury.com
INGREDIENTS:
2 cups sugar
1 cup Land O Lakes Unsalted Butter, melted
4 eggs
4 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1 cup milk
DIRECTIONS:
Heat oven to 350. Combine sugar and melted butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together flour and baking powder in small bowl, Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into greased and floured 10 inch angel food pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan.
*Found on Land O Lakes butter pack*
Tags: Cake, Land O Lakes
This is a delicious and easy Pakistani recipe.
INGREDIENTS:
1.5 lbs lean ground sirloin
1 cup chopped onions
2 cups canned crushed tomatoes
1 cup frozen peas
1 cup diced potatoes
1/2 tsp. each cinnamon, tumeric, ginger
1 Tbsp curry powder
salt and pepper to taste
DIRECTIONS:
Brown ground sirloin in pan with onions until browned.
Add tomatoes, peas, potatoes and spices along with salt and pepper to taste.
Bring to a simmer and cook for 25 mintues.
Add water if it becomes too thick. It should have the consistency of chili.
Serve over brown rice or whole wheat couscous.
Number of Servings: 6
*Found on SparkPeople.com (User QUILTBUGJ)*
Tags: Beef, SparkPeople.com
INGREDIENTS:
Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling:
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
1 can corn, drained
1 can green beans or pea (your choice), drained
1-3 carrots sliced and steamed (not super soft, b/c it will cook in oven some too)
1 small white potato, peeled, diced and steamed with carrots(optional)
DIRECTIONS:
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
Steam carrots and potatoes for a few minutes.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and all mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
*Found on Pillsbury.com and modified to the way I like it*
Tags: Chicken, Pillsbury.com
INGREDIENTS:
1 large package of Oreos
8oz cream cheese, softened
2 boxes of instant vanilla pudding
1/4 cup powdered sugar
2 1/2 cups milk
1/2 stick of butter
12oz cool whip
DIRECTIONS:
Crush oreos in a food processor. Blend together cream cheese, powdered sugar and butter. Mix pudding with milk.
Combine cream cheese mixture with pudding and cool whip.
Alternate layers of oreos and pudding mixture in an 8 inch flower pot. Plug the bottom of the pot with tape or something first. End with oreos on top to create the “dirt” look in the pot. Place a plastic flower in the middle.
*I got this from a friend at Regions Bank years ago, and I have no idea where she got it from!*