Archive for March, 2012

Cheesy Twice-Baked Potatoes


4 large russet potatoes, scrubbed well
6 slices turkey bacon
2 tablespoons unsalted butter
1/2 cup low-fat milk
Salt and pepper
1 cup shredded Cheddar
2 scallions, chopped


Line a baking sheet with foil. Preheat broiler, placing oven rack directly beneath heat source. Pierce potatoes with a fork all over and cook on high in microwave until tender, about 20 minutes, turning once. While potatoes are cooking, sauté bacon in a small, heavy-bottom skillet over medium-high heat until crisp and brown, about 4 minutes per side. Transfer bacon to paper towels to drain. When cool enough to handle, crumble bacon and set aside.

Put butter and milk in a microwave-safe bowl and microwave for 2 minutes. With hands covered to protect from heat, cut potatoes in half lengthwise and scoop out flesh with a spoon. Place potato flesh in a medium bowl and break up with a fork; set aside potato skins. Add milk mixture, salt, pepper, 3/4 cup cheese and scallions to bowl with potato flesh and mix well. Stir in bacon. Divide potato mixture among potato skins.

Place potatoes on prepared baking sheet and sprinkle with remaining 1/4 cup cheese. Broil potatoes until tops are crisp and bubbling and mixture is heated through, about 4 minutes.

Recipe found here: Cheesy Twice-Baked Potatoes

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Bruschetta Chicken Bake

1can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2cup water
2cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1tsp. dried basil leaves
1cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 400ºF.

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish.

TOP with stuffing. Bake 30 min. or until chicken is done.

kraft kitchens tips

SUBSTITUTE Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

MAKE AHEAD Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

SERVING SUGGESTION Serve with steamed Italian-style vegetables.

Recipe found here: Bruschetta Chicken Bake

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Stewed Tomatoes and Zucchini with Poached Eggs


3 Large zucchini (Romanesco or Grey zucchini are best), cut into 1 inch pieces
3 Ripe tomatoes, chopped
1 Large yellow onion, finely chopped
1 Cup Basil and mint, roughly chopped
1 Clove garlic, made into a paste
1/2 Cup extra virgin olive oil
8 Farm eggs
Sea salt and fresh pepper to taste


Step 1: In a large saucepan, place the zucchini, tomatoes, onion, herbs, garlic and olive oil (reserving about 2 tablespoons of the olive oil for later).

Step 2: Cook over a low flame for about 30 minutes, or until the zucchini is very tender.

Step 3: Add salt and pepper to taste.

Step 4: Add the eggs to the mixture, one at a time, by making a indentation with a spoon in the zucchini mixture and placing a raw egg in the indentation.

Step 5: Sprinkle some salt on each egg. Cover the pot.

Step 6: Cook for about 5 minutes or more if you don’t like your eggs runny.

Step 7: Serve immediately.

Recipe found here: Stewed Tomatoes and Zucchini with Poached Eggs

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This is my favorite cake! I love it!!!

Real Black Forest Cake

9 inch (23 cm) 2 round chocolate cake layers
14 oz (398 ml) 2 cans sweet cherries
1/4 cup (60 ml) kirsch
3 cups (750 ml) 35% real whipping cream, whipped
2 oz (60 g) bittersweet chocolate, grated
Maraschino cherries


Horizontally slice cake layers into two.

Drain cherries; reserving 1/4 cup (60 mL) of the juice. Coarsely chop cherries, set aside.

Sprinkle each cake layer with 1 tbsp (15 mL) of the reserved juice and 1 tbsp (15 mL) kirsch.

Place one cake layer onto serving plate. Spread 1 cup (250 mL) whipped cream on cake and top with a third of the chopped cherries. Repeat layers, finishing with final cake layer. Press down lightly.

Reserve 1 cup (250 mL) of the cream. Use remaining cream to frost top and sides of cake.

Press grated chocolate onto sides of cake. Pipe reserved cream into rosettes on top of cake and top each with a maraschino cherry.

Chill for 3 hours or overnight before serving.

Put cherries on the top of the cake as well!

Recipe found here: Real Black Forest Cake

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Shrimp Paella


1 to 1 1/2 pounds raw extra-large shrimp, peeled and deveined*
Coarse salt
2 1/4 cups bottled clam juice or fish broth
3/4 cup dry white wine
1/2 teaspoon crumbled saffron threads**
2 tablespoons olive oil
1/3 cup finely chopped onion
1/2 red bell pepper, cored, seeded and chopped
2 cloves garlic, chopped
1 cup uncooked Spanish or Arborio Rice***
2 large tomatoes, peeled and coarsely chopped
2 teaspoons Spanish paprika
1 (14-ounce) can artichoke hearts, drained (optional)
1 cup frozen peas
2 tablespoons chopped fresh parsley (for garnish)
Lemon wedges

* To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to clam broth to equal 2 1/4 cups.

*** Don’t wash the rice, as it needs its outer coating of starch.


Preheat oven to 350 degrees F. Sprinkle the shelled shrimp all over with coarse salt; let sit 15 minutes. NOTE: The salt helps bring back the briny taste of the sea that most seafood, especially frozen seafood, tends to lose.

HINT: Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go.

In a large pan over medium-heat heat, heat the clam juice or fish broth, wine, and saffron; reduce heat to low and keep broth hot (not boiling).

In a large Paella Pan or heavy cast-iron skillet over medium-high heat, heat olive oil. Add onion and red bell pepper; stir to blend and cook 3 minutes or until slightly softened.

Remove pan from heat. Stir in garlic and rice and continue stirring until garlic is fragrant and the rice is evenly coated with oil, about 1 minute. NOTE: Coating the rice with the oil before adding liquid helps keep the rice grains to stay separated.

Stir in tomatoes, paprika, and salt. Stir in hot clam/saffron broth mixture. Return to heat, reduce heat to low, and simmer (stirring and rotating the pan occasionally) mixture 10 to 15 minutes or until rice is no longer soupy but sufficient liquid remains to continue cooking the rice in the oven.

Stir in shrimp, artichokes hearts, and peas

Transfer paella pan to the oven and cook, uncovered, about 15 to 20 minutes until the rice is almost al dente and until almost all liquid is absorbed. NOTE: Never cook paella until the rice is completely done. If you do, it will be mushy by the time it reaches the table. Remove from the oven when the rice grains are no longer hard but still have more bite than you want and a crust forms around the edge of the pan.

Remove from oven, cover with aluminum foil, and let sit 5 to 10 minutes or until the rice is cooked to taste. NOTE: Paella must rest after being removed from the oven, during which time the final cooking takes place.

To serve, sprinkle with chopped parsley and arrange lemon wedges around the top of the paella. Serve immediately. To eat, sprinkle lemon juice over paella.

NOTE: Always bring the paella to the table in its pan for your guests to admire before serving. Traditionally, paella is eaten communally with everyone sitting around the pan and taking the rice directly from the pan with a spoon. Although you are not likely to serve it this way, do leave the paella pan at the center of the table so your family or guests can help themselves to more.

Makes 4 servings.

Hints and Tips:

If the paella is almost al dente and ready to be removed from the oven, but still seems to have liquid, return it to the top of the stove over high heat. Without stirring, heat until the liquid has evaporated. Then remove from heat and cover the rice and let it rest before serving.

If the paella seems dry before the rice is almost al dente, sprinkle with a few tablespoons of water and allow to cook in the oven 2 to 3 minutes longer. Then remove from oven and cover the rice and let it rest before serving.

Recipe found here: Shrimp Paella

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Snappy Herbed Spinach

1 teaspoon butter
2 tablespoons finely chopped onion
2 eggs
1/3 cup fat-free milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cooked long grain rice
1/2 cup shredded cheddar cheese, divided

In a small microwave-safe bowl, melt butter. Add onion; cover and microwave at 50% power for 1 minute, stirring after 30 seconds. Set aside.

In a large bowl, whisk the eggs, milk, Worcestershire sauce, salt and rosemary. Stir in the spinach, rice, onion mixture and 1/4 cup cheese. Transfer to an 8-in. x 4-in. microwave-safe dish coated with cooking spray.

Microwave, uncovered, on high for 6-8 minutes. Sprinkle with remaining cheese; microwave 1-2 minutes longer or until firm and a thermometer reads 160°. Cover and let stand for 5 minutes before cutting. Yield: 4 servings.

Recipe found here: Snappy Herbed Spinach

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Lobster Newburg


2 tablespoons flour

1 12-ounce can evaporated skim milk

¼ cup dry sherry or Madeira, or seafood stock

1/8 teaspoon ground nutmeg

Dash of cayenne pepper

1 ½ cups diced, cooked lobster meat, or imitation lobster

4 English muffins, split, toasted

1 tablespoon chopped parsley

Paprika, optional


In small skillet over low heat, blend flour and milk; cook and stir until thickened. Stir in wine, nutmeg and cayenne pepper; cook 1 minute. Stir in lobster; increase heat to medium. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 2 to 3 minutes, until heated through.

Arrange 2 warm toasted muffin halves on each plate; spoon about ¼ cup hot lobster sauce on each half. Sprinkle parsley on top; garnish with paprika, if desired.

Recipe found here: Lobster Newburg

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Here is another site with some fun cake pops! Cake Pops


1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker® Rich & Creamy frosting (any non-chip, no-nut flavo)
3 bags (14 oz each) yellow candy melts
48 paper lollipop sticks
Block of white plastic foam
48 orange heart sprinkles
96 yellow heart sprinkles
96 orange wildflower sprinkles
96 blue or green minj confetti sprinkles


Make and bake cake mix in 13×9-inch pan as directed on box. using water, oil and eggs. Cool completely.

Crumble cake into bowl. Add frosting; mix well.

Roll into 1-inch balls; onto waxed paper-lined cookie sheet.

Freeze until firm. Keep refrigerated.

In microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth.

Remove several cake balls from refrigerator at a time.

Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway.

Dip into melted candy to cover; tap off any excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. Let set.

Reheat with remaining candy and cake balls.

With toothpick, dot small amount of leftover melted candy on cake pop for beak; attach 1 orange heart sprinkle, pointed side out. With same technique, attach 2 yellow sprinkles for wings, pointed side out, on sides of pop; attach two 2 orange wildflower sprinkles at bottom of pop for feet; and attach 2 blue sprinkles for eyes.

Recipe found here: Spring Chicks Cake Pops

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1 lg. Velveeta cheese
3/4 jar mild salsa
1 pkg. “hot” Italian sausage, cut up
1 tomato, diced
2 sm. cans black olives
Taco Nacho chips

Brown sausage; drain grease. Combine remaining ingredients in a saucepan or better yet, a crock pot. Stir while cheese melts, serve warm with taco chips.

Recipe found here: Spicy Cheese Dip

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12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard


Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Recipe found here: Bacon Cheddar Deviled Eggs

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