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Cheesy Chicken Rolls
Prep: 15 min.
Bake: 20 min.

1/2 cup shredded low-fat mozzarella cheese
1 2-1/2-ounce jar sliced mushrooms, drained
1/4 cup plain low-fat yogurt
1 tablespoon snipped chives
1 tablespoon snipped parsley
1 tablespoon chopped pimiento
4 small boneless skinless chicken breast halves (12 ounces total)
1 tablespoon fine dry bread crumbs
1/8 teaspoon paprika
1 tablespoon plain low-fat yogurt

Directions
1. For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimiento.

2. Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.

3. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 2-quart square baking dish.

4. Combine bread crumbs and paprika. Brush chicken with the 1 tablespoon yogurt; sprinkle with crumb mixture. Bake in a 350 degree F oven for 20 to 25 minutes or until chicken is tender and no longer pink. Makes 4 servings.

This recipe was found at Better Homes & Gardens: Cheesy Chicken Rolls

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CHEESE MUFFINS

1 3/4 C Whole Wheat Flour
1 TB Baking Powder
1/2 TS Salt
2 TB Sugar
3/4 C Cheddar Cheese — Sharp,Grated
1 Egg — Lg
1 C Skim Milk
1/4 C Margarine — Melted

Combine the flour, baking powder, salt and sugar in a large bowl. Add the cheese and blend well. Make a well in the center of the mixture. Combine the egg, milk and margarine and add the mixture to the dry ingredients, stirring until just moistened and no flour streaks remain. Spoon the mix into muffin tins that have been sprayed with a non-stick spray, filling 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until done and lightly browned. Serve warm.

Recipe found here: RecipeSource: Cheese Muffins

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Sunrise Biscotti

 
Ingredients

1/4 cup butter(no substitutes)
3/4 cup white sugar
1 blood orange
2 tablespoons honey
1/2 teaspoon almond extract
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees.In large mixer bowl, add sugar, butter & honey.

Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel & fruit). Add grated peel to mixer bowl.

Cut orange in half & squeeze juice out of both halves; add to bowl.

Cream all together til light & fluffy.

Add almond extract & then both eggs, one at a time, beating well after each.

Sift together flour, baking powder & salt. Gradually blend into creamed mixture.

With wooden spoon, stir in chopped pecans & white chocolate chips.

Dough will be slightly sticky.

Turn out onto lightly floured surface & divide into two halves.

Using your hands, roll one half into a 10-12 inch log & place lengthwise on greased cookie sheet.

Gently flatten log into a long rectangle about 2-1/2 inches wide.

Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.

Bake for 20 minutes in preheated oven, or until a pale gold color.

Remove from oven but leave logs on baking sheet til cool enough to handle.

Gently transfer to cutting board & slice each log on a diagonal into 1-inch wide slices.

Return to baking sheet & arrange so that there is a little space between each cookie.

Return to oven & bake 10 minutes, then turn each cookie over to expose the opposite cut side & bake for 10 minutes more or until golden & crisp.

Recipe found here: Recipezaar: Sunrise Biscotti Recipe

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Benihana’s Fried Rice


Benihana’s Fried Rice

1 cup uncooked white rice
5 Tablespoons Butter
1 cup Chopped onion
1 cup Chopped carrots
2/3 cup Chopped scallions
3 Tablespoons Sesame seeds
5 Eggs
5 Tablespoons Soy sauce
Salt
Pepper

Cook rice according to the instructions on the package. Melt butter in a large skillet over medium heat. Add onions, carrots and scallions. Saute until carrots become soft. Set aside.

Heat oven to 350 degrees F. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.

Lightly grease another skillet. Beat eggs. Pour into hot skillet.
Cook as you would scrambled eggs.

Combine rice, vegetables, sesame seeds and eggs. Add soy sauce.
Stir. Salt and pepper to taste.

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Prep Time:15 min
Start to Finish:4 hr 15 min
Makes:16 servings

1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 oz each) frozen sweetened raspberries, thawed
3 containers (6 oz each) Yoplait® Original red raspberry yogurt

1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.

Substitution
You can use two 4-serving-size packages of raspberry-flavored gelatin instead of one 8-serving-size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin.
Variation
If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze

Recipe found at Easy Raspberry Trifle

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Beef Taco Bake


                 Beef Taco Bake

Ingredients
1 lb. ground beef
1 can Campbell’s® Condensed Tomato Soup
1 cup Pace® Chunky Salsa OR Pace® Picante Sauce
½ cup milk
6 (8″) flour tortillas, cut into 1″ pieces OR 8 (6″) corn tortillas, cut into 1″ pieces
4 oz. shredded Cheddar cheese

Preparation
COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.

ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.

BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

This recipe can be found at Beef Recipes: Beef Taco Bake

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Mexican Meatloaf

Ingredients
1 can Campbell’s® Condensed Southwest Style Pepper Jack Soup
1½ lb. ground beef
½ cup dry bread crumbs
1 egg, beaten
1 medium onion, chopped
1 tsp. garlic powder

Preparation
MIX ½ can soup, beef, bread crumbs, egg, onion and garlic powder thoroughly. Shape firmly into 8″x4″ loaf in baking pan. BAKE at 350°F. 30 min.

SPOON remaining soup over meatloaf. Bake 30 min. more or until done

This recipe was found at Beef Recipes: Mexican Meatloaf (about 1/4 way down)

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CHEESY CHICKEN SPINACH (MICROWAVE)

10 oz. pkg. frozen spinach (thawed and drained)
8 oz. pkg. cream cheese
1 c. milk
1 c. grated Jack cheese
1/2 tsp. salt
1/4 tsp. garlic salt
1/2 c. grated Parmesan cheese
2 c. chicken (cooked and cubed)
1/2 c. crushed corn flakes

Spread spinach in 9 inch greased casserole dish. Make sauce by blending cream cheese, milk, Jack cheese, salt, garlic salt, and 1/4 cup Parmesan cheese together in small glass bowl. Microwave for 2 minutes, stirring often.
Spread 1/2 the sauce over spinach and spread chicken over this layer. Top with remaining sauce. Sprinkle cereal and the remaining 1/4 cup Parmesan cheese on top. Microwave 6 minutes until bubbly.

[I think it would be yummy to add mushrooms! We are going to try this recipe this week with mushrooms]

This recipe found at Cooks.com: Cheesy Chicken Spinach

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10-Minute Cheesy Mexican Rice

1 can (10-1/2 oz.) condensed chicken broth (1-1/3 cups)
1 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

MIX broth and salsa in medium saucepan. Bring to boil.

ADD rice and VELVEETA; stir. Cover and remove from heat. Let stand 5 min.

STIR until VELVEETA is melted.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

This recipe found at Kraft Foods: 10-Minute Cheesy Mexican Rice

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Cheesy Chicken Roll-ups

8 TACO BELL® HOME ORIGINALS® Flour Tortillas
1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
2 cups shredded cooked chicken
1 cup KRAFT Shredded Colby & Monterey Jack Cheese
2 cups shredded lettuce
1 large tomato, chopped

PREHEAT oven to 350°F. Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito-style.

ARRANGE tortillas, seam sides down, in 8-inch square baking dish. Sprinkle with cheese.

BAKE 15 min. or until cheese is melted. Sprinkle with lettuce and tomato.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

This recipe found at Kraft Foods: Cheesy Chicken Roll-ups

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