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