Garlic Cheese Grits

Garlic Cheese Grits
(this recipe is only 2 servings---adjust recipe as needed)

Ingredients

* 1 cup water
* 1/4 cup quick-cooking grits
* 1/2 cup cubed process cheese (Velveeta)
* 1/4 teaspoon garlic powder
* 1/4 cup cornflakes, coarsely crushed
* 1 to 1-1/2 teaspoons butter, melted

Directions

* In a saucepan, bring water to a boil. Slowly stir in grits. Reduce
* heat; cook and stir for 4-5 minutes or until thickened. Add cheese
* and garlic powder; stir until cheese is melted. Pour into greased
* 2-cup baking dish.
*
* In a bowl, combine cornflakes and butter; sprinkle over grits. Bake,
* uncovered, at 350° for 10-15 minutes or until firm and top is
* lightly toasted. Yield: 2 servings.
*

Nutrition Facts: One 3/4-cup serving (prepared with reduced-fat process cheese and 1 teaspoon butter) equals 170 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 499 mg sodium, 23 g carbohydrate, trace fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

chad's chicken casserole attempt

6 cooked chicken breast
1 can cheddar broccoli soup
1 can cream of chicken soup
1 cup rice
1 cup water
1 bag frozen peas carrots & gr beans
1/2 bag frozen brocolli

top with 1 roll crushed ritz crackers
1 stick melted butter
bake

Parmesan Chicken

I made this yesterday, with 2 lb. chicken breast cut into tender-size pieces. Served it with spaghetti sauce. Served 5 people with 2 pieces left over for lunch today. Definitely will make again. -amy

Parmesan Chicken
Taste of Home
http://www.tasteofhome.com/Recipes/Parmesan-Chicken/

The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this chicken for dinner, we never have leftovers. -Schelby Thompson, Winter Haven, Florida

Prep: 10 min.
Bake: 40 min.

Ingredients
1/2 cup butter, melted
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
6 to 8 boneless skinless chicken breast halves

Directions
In a pie plate or shallow bowl, combine butter, mustard,
Worcestershire sauce and salt. In a plastic bag, combine crumbs and
Parmesan cheese. Dip chicken in butter mixture, then shake in crumb
mixture. Place in an ungreased 13-in. x 9-in. baking pan. Drizzle
with any remaining butter mixture. Bake at 350° for 40-45
minutes or until chicken is no longer pink and juices run clear.

Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 270 calories, 16 g fat (9 g saturated fat), 82 mg cholesterol, 552 mg sodium, 10 g carbohydrate, trace fiber, 21 g protein.

Eye of Newt

INGREDIENTS (Nutrition)
12 eggs
2 drops green food coloring, or as needed
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 (6 ounce) can sliced black olives, drained
1 tablespoon prepared yellow mustard


DIRECTIONS
Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

http://allrecipes.com/Recipe/Halloween-Eye-of-Newt/Detail.aspx

Mississippi Mud Cake

Prep: 15 min., Bake: 40 min.

Yield
Makes 15 servings

Ingredients
1 cup chopped pecans
1 cup butter
4 ounces semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-oz.) bag miniature marshmallows
Chocolate Frosting
Preparation
1. Place pecans in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.

4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.

5. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge Brownie Mix.

Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.

Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.

Pig Eatin' Cake

Cake:
1 box yellow cake mix
1 stick butter
3 eggs
1/4 cup oil
1 jar mandarin orange (juice & all)
Mix with beaters bake at 350 until done

topping:
1 container coolwhip
1 lrg can drained crushed pineapple
1 box lemon pudding mix

Zucchini Beef Bake

INGREDIENTS
6 cups water
4 cups sliced zucchini
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
2 cups cooked rice
1 (8 ounce) can tomato sauce
1 cup small curd cottage cheese
1 egg, lightly beaten
1 1/2 teaspoons minced fresh oregano
1 teaspoon minced fresh basil
1/2 teaspoon salt
1 cup shredded Cheddar cheese


DIRECTIONS
In a large saucepan, bring water to a boil. Add the zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.
In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.
Arrange half of the zucchini in a greased 13-in. x 9-in. x 2-in. baking dish. Top with meat mixture. Arrange remaining zucchini over top; sprinkle with cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and cheese is melted.

Zucchini Tomato Casserol

INGREDIENTS
6 medium zucchini, diced
4 tablespoons butter or margarine, melted
2 medium tomatoes, diced
1 cup shredded Cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper



DIRECTIONS
In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving

Chicken Zucchini - Stuffing Casserole

1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
Add to Recipe Box



DIRECTIONS
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

Antipasto Pasta Salad

Ingredients:
1 package (16 ounces) medium pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
1/2 pound cubed part-skim mozzarella cheese
1/2 pound hard salami, cubed
1/2 pound deli ham, cubed
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1 large green pepper, cut into chunks
1 can (6 ounces) pitted ripe olives, drained
DRESSING:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Directions:
Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 25 servings. Editor's Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.

Lambert's Macaroni & Tomatoes

1 16oz. box macaroni
3 cans stewed tomatoes
1/2 cup sugar

In a large pot, cook macaroni according to directions.
Drain. Place in medium sized pot. Add stewed tomatoes
and sugar. Heat through.

Serves 6-8.

ANNIE'S MAYONNAISE BISCUITS Patti's Restaurant

ANNIE'S MAYONNAISE BISCUITS

1 c. self-rising flour
1 c. milk (sweet or buttermilk)
1 T. mayonnaise

Mix flour, milk and mayonnaise. Spoon into muffin pan and bake at 425 degrees for 10-15 min. This recipe can be doubled. Makes 6 biscuits.

PATTI'S SWEET AND SOUR RIBS

SWEET AND SOUR RIBS

2 sides (5-6 lb total) pork spareribs
1 8-oz. can tomato sauce
2/3 c. dry Sherry or apple juice
2/3 c. honey
1/4 c. cider vinegar
1/4 c. soy sauce
3 cloves garlic, minced
2 T. minced onion
1 t. salt
1 t. celery seed
1 t. Worcestershire sauce
dash pepper
dash liquid hot pepper seasoning
1/2 t. ground ginger

Put meat in single layers of 2 large roasting pans. Place in a 450 degree oven 30 min. Drain and discard the fat; cut ribs apart into serving-sized pieces and combine in one pan about 12x18". Reset oven at 350 degrees. Meanwhile, in a pan combine the tomato sauce with all the remaining ingred. Simmer uncovered about 20 min., then pour over ribs in baking pan; cover tightly with foil and put into a 350 degree oven for 40 min. Remove foil, baste ribs with sauce and bake uncovered for 40 min. longer, basting often. Makes about 6 servings.

PATTI'S RED VELVET CAKE

PATTI'S RED VELVET CAKE

1/2 c. butter
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
2 heaping Tablespoons cocoa
1 c. buttermilk
2 1/4 c. self-rising flour
1/2 t. salt
1 t. vanilla
1 t. soda
1 T. vinegar

In large bowl, cream together butter, sugar and eggs. Make a paste out of the food coloring and cocoa and add to egg mixture. Add buttermilk, flour and salt and mix well. In separate bowl, mix together vanilla, soda and vinegar. Fold into mixture. Pour into 3 greased and floured 8" baking pans. Bake at 325 degrees for 25-30 min or until wooden pick comes out clean.

FROSTING

PATTI'S CREAM CHEESE FROSTING

8 oz. pkg. cream cheese
1 stick margarine
1 t. vanilla
1 lb. confectioners sugar

With mixer at med. speed, beat ingred. together until smooth and creamy.

PATTI'S FLUFFY FROSTING

1 cup milk
2-3 T. flour
1/2 c. margarine
1/2 c. shortening
1 cup sugar

Cook milk and flour together until thick. Cool. Cream margarine, shortening and sugar together until smooth. Add milk mixture and beat until fluffy.
(Patti notes "This is the best frosting recipe in the world. I love it!"

Caramel Icing

1 cup butter or margarine
2 cups packed brown sugar
1/2 c. milk
3 1/2 to 4 cups sifted confectioners sugar

Melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from heat; cool until just warm. With an electric mixer, beat in enough of the confectioners sugar until spreading consistency is reached.

BOATSINKER PIE Patti's Restaurant

BOATSINKER PIE

(This was enough for 3 regular pie shells or 2 deep dish)
5 sticks butter
1 cup dark corn syrup
7 1/2 oz. unsweetened chocolate
3 cups sugar
9 eggs
3 teaspoons vanilla
2 unbaked pie shells

Microwave butter and corn syrup in microwave bowl for 9 min. on high. Stir well. Add unsweetened choc. and microwave an additional 4 min. Place sugar in large bowl; stir in eggs and vanilla by hand until well mixed. Stir in the choc. mixture. Pour evenly into 2 unbaked pie shells and bake 325 degrees for 22 min. Then reduce heat to 275 degrees for an additional 25 min. Cool before serving. Optional: add any type ice cream and toppings for your taste buds!

they served with chocolate syrup, ice cream, chocolate syrup, whipped cream, chocolate syrup and a cherry

CHOCOLATE PECAN PIE Patti's Restaurant

PATTI'S KENTUCKY CHOCOLATE PECAN PIE (like Derby Pie)
(Fabulous! 5 stars!)
1 c. sugar
1/2 c. all-purpose flour
1/2 c. melted butter
2 eggs, slightly beaten
6-oz pkg. chocolate chips
1 c. chopped pecans
1 t. vanilla
1 unbaked 9" pie shell

Mix sugar and flour. Add butter; blend well. Stir in eggs, choc. chips, pecans and vanilla. Pour mixture into pie shell. Bake in preheated 325 degree oven 1 hr. or until golden brown.

Note: This is a very rich pie. It is great right after it is baked with ice cream or whipped cream. It can be refrigerated several days. Simply sprinkle water on top and microwave 10 seconds and it will be just like out of the oven.

Walnut Pumpkin Pie

(I haven't tried this yet)
1 graham cracker pie crust
1 15-oz can pumpkin
1 14-oz. can sweetened condensed milk
1 egg
1 1/4 t. ground cinnamon, divided
1/2 t. ground ginger
1/2 t. nutmeg
1/2 t. salt
1/4 c. packed brown sugar
2 T. all-purpose flour
2 T. cold margarine, or butter
3/4 c. chopped walnuts

Heat oven to 425 degrees. In mixing bowl, combine pumpkin, sweetened condensed milk, egg 3/4 t. cinnamon, ginger, nutmeg, and salt; mix well. Turn into pie crust. Bake 15 minutes. Remove pie. Reduce oven temperature to 350 degrees. In small bowl, combine sugar, flour, and remaining 1/2 t. cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture evenly over pie. Bake 40 min or until knife inserted 1 in. from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Makes 8 servings.

Tomato Pie

Tomato Pie Makes: 8 servings Work time: 20 min.



4 med plum tomatoes
1 (9-inch) deep-dish pie shell, baked
1 cup chopped white onion
½ tsp. salt
½ tsp. freshly ground pepper
2 tbsp. chopped fresh basil
½ cup mayonnaise
½ cup grated Parmesan cheese
1 cup grated Cheddar cheese



Preheat oven to 375. Cut 6 tomato slices for garnish; set aside. Halve remaining tomatoes, remove seeds, and cut each half into about 6 wedges. Place half the wedges in bottom of baked pie shell. Sprinkle with ½ cup onion, ¼ tsp. each salt & pepper and 1

Tbsp. basil. Stir mayonnaise, Parmesan, and Cheddar together in a small bowl, then spread half of mixture over onion layer. Repeat with remaining tomatoes, ½ cup onion, ¼ tsp. each of salt and pepper, and 1 tbsp. basil. Add remaining mayo mixture. Place reserved tomato slices in pinwheel design in pie center. Bake 30 to 40 minutes, until golden brown. If

Piecrust starts overbrowning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

Nutrition: 6.6g. fat, 22 g. carbo, 11 g. fiber, .9 g. sodium, 449mg. cholesterol, calories 273.



(I don’t know anybody who actually waits 20 minutes to slice into it! You do what you think is best. You’ll love the first bite and the last.

Amy's South-of-the-Border Rice & Beans

Lots of Cheddar, veggies and black beans turn ordinary rice into a mouthwatering south-of-the-border dish!

* 1 Tbs. oil, preferably canola
* 1 onion, chopped
* 1 red pepper, diced
* 1 clove garlic, minced
* 1/2 tsp. ground cumin
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 can (14 1/2 oz.) fat-free, reduced-sodium chicken broth
* 1 cup uncooked rice
* 1 can (15 oz.) black beans, rinsed and drained
* 1 cup shredded sharp Cheddar cheese, 4 oz., divided
* 1 Tbs. chopped fresh cilantro
* Hot pepper sauce, optional

Preheat broiler. Coat 6-cup baking dish with cooking spray. In pot heat oil over medium-high heat. Add next 6 ingredients; cook, stirring occasionally, until tender, 5-6 minutes. Add broth. Over high heat bring to boil; stir in rice. Reduce heat to medium-low; cover. Simmer until liquid is absorbed, 20 minutes. Remove from heat. Stir in beans and 1/2 cup cheese. Cover; let stand 5 minutes. Transfer to baking dish. Sprinkle with remaining cheese. Broil until cheese is melted, 2-3 minutes; sprinkle with cilantro. Serve with hot pepper sauce, if desired.

Makes 6 servings. Per serving:
271 cals.; 11 g. protein; 9 g. fat (4 g. saturated); 20 mg. chol.; 39 g. carbs.; 618 mg. sodium; 5 g. fiber; 2 g. sugar

Your time in the kitchen: 20 minutes; ready to serve in 50 minutes

Ranch Chicken

2 cups of crushed corn flakes
l/3 c. ranch dressing
1 lb. of boneless chicken tenders
1 tsp. parsley

Preheat oven to 425. Lightly spray sheet pan; set aside. In a small bowl, combine corn flake crumbs and parsley. In a separate bowl, combine ranch dressing and water. Dip the chicken in dressing and then cornflakes, coating well. Arrange chicken on sheet pan. Lightly spray the top of the chicken with non-stick spray. Bake for 15 to 20 minutes or until done.

SAUSAGE WITH PEPPERS AND PASTA

Prep Time: 10 min Total Time:29 min Makes: 6 servings, 1-1/2 cups each

What You Need!
3 cups rigatoni pasta, uncooked
1 lb. Italian sausage, sliced
1 each: red, green and yellow pepper, coarsely chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/2 cups KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/4 cup KRAFT Shredded Parmesan Cheese
Make It!

COOK pasta as directed on package. Meanwhile, cook sausage in large skillet on medium heat 10 min. Stir in peppers; cook 7 min. or until sausage is cooked through and peppers are crisp-tender. Stir in tomatoes; cook 2 min. or until heated through.

DRAIN pasta. Add to sausage mixture with shredded cheese; mix well.

TOP with Parmesan.

Breaded Ranch Chicken

6 chicken pieces, breasts or thighs
1 cup of ranch dressing (my favorite is the buttermilk ranch)
1 1/2 cups of crushed corn flakes

Coat chicken with ranch dressing and then roll in the crushed corn flakes. Bake, covered at 350° for 40-50 minutes, or until chicken is done. Uncover during last 10 minutes to brown.

CHICKEN PENNE AL FRESCO

4 garlic cloves peeled and crushed
2 cups grape or cherry tomatoes
3 cups uncooked penne
3 cups chicken broth
1 1/4 cu lightly packed fresh basil leaves
1 oz parmesan cheese grated
2 cups diced grilled chicken breast

Boil penne in chicken broth
Microwave garlic & tomatoes until tomatoes burst

stir all ingredients together, top with parmesan cheese, brown in oven

Enchilada Casserole

http://www.kraftfoods.com/kf/recipes/enchilada-casserole-113524.aspx

Prep Time: 5 min Total Time: 30 min Makes: 8 servings

What You Need!
1 1/2 - 2 lb. ground beef
1/4 cup chopped onions
1 can (8 oz.) tomato sauce
1/2 cup water
1 pkg taco seasoning
10 corn tortillas
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It!
Brown ground beef with onions

STIR in tomato sauce, water and taco seasoning. Heat 5 to 9 min. or until slightly thickened, stirring every 4 min.

PLACE 1 tortilla in
dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 4 times. Microwave 2 to 5 min. or until heated through. Let stand 5 min. Top with tomatoes and sour cream.

Warm Italiano Spread

Mmmmm. This recipe gets 5 Stars! i just heated in the oven.

http://www.kraftfoods.com/kf/recipes/warm-italiano-spread-113699.aspx



What You Need!
1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Neufchatel Cheese
1/4 cup pesto
1 plum tomato, chopped
1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
TRISCUIT Cracked Pepper & Olive Oil Crackers

Make It!
HEAT grill to medium heat. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese.

PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape.

TRANSFER foil to platter. Serve spread with crackers.

* Made with quality cheeses crafted in the USA. Kraft Kitchens TipsHow to Prepare in Your OvenPrepare this recipe year-round, by baking in a 375ºF-oven 12 to 14 min. or until shredded cheese is melted and Neufchatel cheese is softened, but still holding its shape. SubstituteNo heavy-duty foil on hand? Just use a double-layer of regular foil instead.

sweet-and-sour meatball skewers

http://www.kraftfoods.com/kf/recipes/sweet-sour-meatball-skewers-113530.aspx

What You Need!
32 frozen fully cooked 1-inch meatballs (1 lb.), thawed
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
1/4 cup apricot jam
1/4 cup KRAFT Original Barbecue Sauce

Make It!
HEAT grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers.

MICROWAVE jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.

GRILL 8 to 10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture the last 2 min.
Kraft Kitchens TipsNoteIf using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the grill.

Peanut Butter & Fudge Swirl Pie

http://www.kraftfoods.com/kf/recipes/peanut-butter-fudge-swirl-54143.aspx

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 1/4 cup creamy peanut butter 2 cups thawed COOL WHIP Whipped Topping 1 OREO Pie Crust (6 oz.) 1/4 cup hot fudge ice cream topping, warmed Make It!
BEAT cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.

SPOON into crust; drizzle with fudge topping. Swirl gently with knife.

REFRIGERATE 4 hours or until firm. Refrigerate leftovers.


Kraft Kitchens TipsSpecial ExtraSprinkle with chopped PLANTERS COCKTAIL Peanuts.Size-WiseLooking for a dessert to serve at a party? Peanut butter and chocolate make a great combination in this chilled no-bake pie that serves 8.

Krista's Tropical Adult Beverage

1 can frozen lemonaid
1 big can of pineapple juice
1 can of crushed pineapple
1 can cream of coconut (with the mixers/ blue can)
1/5 of Vodka (she likes orange smirnoff)

mix and pour into solo cups (fill 1/2-2/3 full depending how strong you want it)

after it freezes qs with sprite and stir into a slushy

Cathy's Chicken Salad

8-Chicken breast halves - on the bone
3-celery stalks or equal trimmings - leaves & all
1-carrot cut in big chunks
1-onion quartered
1 t. seasoned powdered meat tenderizer
Water to cover all of the above

2 1/2 cups chopped celerey*
1 cup toasted sliced almonds
2 t. lemon juice
1/2 t red curry powder**
1/2 t. black pepper
salt to taste
good mayonaise (Hellman's Dukes or Kraft)

Place chicken breasts, celery stalks, carrot & onion in a large dutch oven or stock pot. Cover with water and add meat tenderizer. Bring to a boil and simmer for 90minutes. let cool in broth for 1/2 hour. Take chicken breasts out of cooking broth and let cool on a cookie sheet. When cool enough to handle remove all bones & skin and chop into 1/2 inch dice.

While chicken is cooling toast almonds in a 350 degree oven in one layer for 7-8 minutes until they are golden. Watch them carefully as they will burn in a heartbeat. Place them on paper towels to cool.

To assemble: make layers of 1/3 of chicken, 1/3 of celery and 1/3 or almonds. Sprinkle with salt and pepper and a bit of the curry, add a hefty cooking spoon of mayonnaise and sprinkle a little lemon juice on the mayo. Keep layering until all ingredients are used. Mix thoroughly. You may need to add more mayo. You want it to be moist but not sloppy with mayo. Add salt to taste if needed. Refrigerate for at least 4 hours before serving to give flavors some time to mingle.

*The celery ratio should be 1 cup celery for every 3 cups chicken. I never measure just eyeball it. The amount above should be ok.

**Use Red Curry powder only. If you can't get Red Curry just leave it out. Yellow curry tastes like acid. Spice Islands makes the red and if you keep it in the fridge it will last for several years and is worth the investment. Walmart has started carrying little packets of some spices and once in a a while they will have Red Curry.

Serves 10 generously!

--Cathy Johnson

Cathy's *why bother with homemade* Brownies

1 pkg Ghiradelli double chocolate brownie mix
1 large egg
1/3 cup water
1 2oz pkg walnuts or pecans
1/2 cup oil

1 tub duncan hines chocolate icing*
1 8X8 disposable aluminum pan**

The only differenece between the recipe on the box and my recipe is the addition of the nuts and increasing the oil from 1/3c to 1/2c. The additional oil is the key. Mix all together and bake at the temperature suggested (I don't have a box on hand and can't remember the temp) for 40-45min. Ice when cool. Place in refrigerator for 10 minutes before cutting so the icing won't be a a mess while cutting.

Makes 16 brownies.

*You will only need 1/2 of the tub of icing but it freezes well, or use it all if you make a double batch.

**For some unknown reason these turn out better in an aluminum disposable pan. Plus- no washing. If you make a double batch use 2-8X8 pans. In a 9X13 pan the edges get too done and the middle stays too gooey.

Walmart & Kroger carry Ghiradelli Brownie Mix. Now if I go to Walmart to buy some and it is all gone, I am going to be mad at you guys for buying up all the brownie mix. No Black Market sales of Brownie Mix allowed!

-- Cathy Johnson

Strawberry Topping

Strawberry Sauce: (cheesecake topping)
# 4 cups sliced strawberries (about 1 1/2 pounds)
# 1/2 cup water
# 2 tablespoons sugar
# 1 tablespoon water
# 2 teaspoons cornstarch
# 2 teaspoons fresh lemon juice

Clarissa's Cheesecake

Crust
1 1/4 c Graham Cracker Crumbs 2 Tbls Sugar
1/4 c Butter
Melt butter. Mix into graham cracker crumbs and sugar until everything is moist. Pat into spring form pan.... Read More

Filling
3 (8oz.) Packages Cream Cheese 3 Eggs
1 pt Sour Cream 3/4 c Sugar
1 Tbls Vanilla

Cream together sugar and cream cheese. Mix in sour cream and vanilla. Add eggs one at a time. Beat well. Pour into spring form pan. Bake @ 350 for 50-60 mins. Cool then chill.

Pizzagna

Ingredients
1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread
Directions
Preheat broiler.

Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.

****I basically just used this recipe as a jumping off point. I used radiatore noodes, jar spagetti sauce and instead of all of the veggies I used 1/2 pkg pepperoni, 1//4 roll sausage and 1/4 lb hamburger. Sorta like a meat lovers pizza rather than supreme pizza. It would be great to make two batches- one supreme and one meat lovers so you could choose which you prefer. I didn't think of that before I made it the first time.

http://www.foodnetwork.com/recipes/rachael-ray/pizzagna-recipe/index.html

copper pennies

Directions
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

Interesting Blog

http://wiferecipes.blogspot.com/2007/04/pot-roast-la-me.html

Chili -6WBMO

Brown 1 pound ground turkey- then add
1 chopped onion
1 chopped green pepper

after the onions and green pepper are beginning to cook add:
1 large can of crushed or diced tomatoes
1 regular size can of tomato sauce

chili powder to taste

Serve on Baked Potatoes

Fried Breakfast Rice -6WBMO

½ cup COLD cooked rice. Leftovers work great!
1 tablespoon nsa chicken broth
1/8 cup chopped onion or season blend
1 egg white
1 oz on plan turkey sausage

Brown turkey sausage in skillet on medium high heat. Once browned remove and set aside. Add chicken broth and onions or season blend and sauté for about 2-3 minutes until onions are transparent. Add sausage and cold rice. Heat for another 2-3 minutes until rice is coated with sausage and chicken broth and add egg white to rice mixture. Cook until egg white is completely cooked about 2 minutes or so. This is great for breakfast or snack. I use this as part of my pre work out meal for breakfast. Serve with your choice of fruit on the side for a complete meal.

Outrageous Oatmeal Muffins -6WBMO

12 egg whites, slightly beaten
3 cups quick oatmeal
1/2 cup unsweetened applesauce
1/2 teaspoon baking powder **
1 teaspoon vanilla
2 teaspoon cinnamon
12 packets Splenda

Spinach Quiche Cups to Go -6WBMO

1 10 oz. package of frozen spinach
3/4 cup egg whites
1/4 cup diced green peppers
1/4 cup diced onions
3 drops hot-pepper sauce ** or red pepper flakes

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12 cup muffin pan with foil baking cups. Spray the cups with cooking spray.**Combine egg whites with peppers and onions and spinach in bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees for 20 minutes or until knife inserted in center comes out clean. Quiche cups can be frozen and reheated in microwave. Any combination of appropriate vegetables can be used.

Peanut Butter Swirl Brownies

Mix brownies according to package directions and pour in a 9x9 pan. In a bowl mix 1/2c peanut butter, 1/4c confectioners sugar, 1 1/2T butter and 1 egg until smooth. Dollop peanut butter mixture onto brownie mixture and swirl. Bake according to directions.