Baked Garlic Parmesan Chicken Wings

Ingredients:

1 teaspoon dried oregano1 teaspoon dried rosemary1/2 teaspoon ground cumin1 teaspoon kosher or sea salt (1/2 tsp table salt)2 1/2 pounds chicken wings2 tablespoons extra-virgin olive oil (or melted butter)2 tablespoons minced fresh basil2 garlic cloves, finely minced1/4 cup grated parmesan cheese1/2 teaspoon seasoning salt (like Lawry's)1 cup blue cheese dressing1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

Quick Chicken and Wine

I use cooking wine because I don't drink alcohol. It can be found by the olive oil.

Ingredients

• 4 skinless, boneless chicken breast halves - cut into strips
• 2 eggs, beaten
• 1/2 cup Parmesan cheese
• 1 pinch salt
• 1 pinch ground black pepper
• 1/2 cup white wine
• 4 tablespoons butter

Directions

1. Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
2. In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
3. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes

Chicken Puffs

These are really yummy and surprisingly easy to make.

Ingredients


2 skinless, boneless chicken breast halves - cubed

3 tablespoons chopped onion

3 cloves garlic, peeled and minced

3/4 (8 ounce) package cream cheese

6 tablespoons butter

3 (10 ounce) cans refrigerated crescent roll dough

Directions

1.In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.

2.In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.

3.Preheat oven to 325 degrees F (165 degrees C).

4.Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.

5.Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Zucchini Cupcakes With Caramel Cream Cheese Frosting

Ingredients


3 eggs

1-1/3 cups sugar

1/2 cup canola oil

1/2 cup orange juice

1 teaspoon almond extract

2-1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1-1/2 cups shredded zucchini



CARAMEL FROSTING:

1 cup packed brown sugar

1/2 cup butter, cubed

1/4 cup 2% milk

1 teaspoon vanilla extract

1-1/2 to 2 cups confectioners' sugar

Directions

In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.

For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.

Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen

Applesauce Ice Cream Cake Roll

Ingredients


3 eggs

3/4 cup sugar

1/2 cup unsweetened applesauce

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 tablespoon confectioners' sugar

2-1/2 cups vanilla ice cream, softened

1 carton (8 ounces) frozen whipped topping, thawed

Caramel ice cream topping, optional

Directions

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in applesauce. Combine the flour, baking powder, baking soda, cinnamon, salt and cloves; fold into applesauce mixture. Spread batter evenly into prepared pan.

Bake at 350° 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with whipped topping. Cover and freeze for at least 1 hour. Remove from the freezer 10 minutes before cutting. Drizzle with caramel topping if desired. Yield: 10 servings.

Cider-Glazed Chicken with Browned - Butter Pecan Rice

Ingredients


1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
 2 tablespoons butter, divided
 1 pound chicken breast cutlets (about 4 cutlets)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
 1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
 1/4 cup chopped pecans


1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

3. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken.

Apple Cider Cinnamon Rolls

Looking through my recipes, I thought that these would go good on a nice fall day like today! I would make the dough in my bread machine first and then do the rest because I don't trust myself to make dough without my machine, but I am sure there are those of you who are more talented than me! Enjoy them!

Ingredients


3-1/4 cups all-purpose flour

1/4 cup sugar

1 package (1/4 ounce) quick-rise yeast

1/2 teaspoon salt

3/4 cup 2% milk

1/4 cup apple cider or juice

1/4 cup plus 1/3 cup butter, softened, divided

1 egg

2 cups finely chopped peeled tart apples

1-1/4 cups packed brown sugar

3/4 cup finely chopped walnuts

3 teaspoons ground cinnamon



APPLE CIDER CREAM CHEESE FROSTING:

2 cups apple cider or juice

1 cinnamon stick (3 inches)

1 package (8 ounces) cream cheese, softened

1/4 cup butter, softened

1 cup confectioners' sugar

Directions

In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15-in. x 10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place for 30 minutes.

Bake at 325° for 30-35 minutes or until golden brown. For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.

In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and reduced cider; beat until smooth. Spread over warm rolls. Yield: 1 dozen.

Chicken Bruschetta Pasta

I have made a few things with The new Philadelphia Cooking Cremes. They are easy to cook with and the food tastes good. I hope you enjoy this recipe. With either chicken or shrimp. Use either garlic powder or fresh garlic. I tend to use the fresh garlic when I can. I like the taste of it in recipes more. It is your preference though. Some people never cook with fresh garlic. Totally up to you!

What You Need

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

Make It

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
SubstituteSubstitute
1 lb. uncooked peeled deveined medium shrimp for the chicken. Prepare as directed, reducing cooking time to 2 to 3 min. or until pink.SubstituteOmit broth. Substitute 1 large tomato, chopped, for the grape tomatoes.
Serving Suggestion: Serve with a crisp tossed green

Ricotta and Herb Stuffed Mushrooms

Ingredients


10 ounces brown mushrooms — such as crimini or baby portobello — brushed off and stems removed

a little olive oil, coarse salt & freshly ground black pepper

1 cup ricotta (homemade or, if using storebought, organic whole milk ricotta such as Organic Valley)

a good handful of grated parmigiano-reggiano cheese, plus extra for sprinkling on top

about 2 tablespoons chopped fresh herbs — such as parsley, chives, oregano or basil

a dash of crushed red pepper (or 1 small chili pepper, crumbled)

zest of 1 lemon



Directions



Preheat the oven to 425 degrees F.



Remove the stems of the mushrooms. Toss the mushroom caps with a little olive oil, salt and pepper in a large bowl. Turn them out onto a large baking sheet and flip them so they’re gill side up.



In a small bowl, combine the ricotta, crushed red pepper, lemon zest, and a good pinch of coarse salt and freshly ground black pepper. Stir well to combine, then stir in the grated parmigiano-reggiano and herbs. Taste, and adjust the salt & pepper if needed.



Using a spoon (or your fingers), carefully divide the ricotta mixture among the mushroom caps. Sprinkle them with a little additional grated parmigiano-reggiano, and slide the sheet into the oven. Bake for 15 minutes, until golden.



Serves 2.

Bread Machine Cinnamon Rolls - Just like Cinnabon

These are the BEST cinnamon rolls, and they are so easy to make. I especially love them because they are so different with pudding in the batter.

Ingredients


1/4 cup warm water

1/4 cup butter, melted

1/2 (3.4 ounce) package instant vanilla pudding mix

1 cup warm milk

1 egg, room temperature

1 tablespoon white sugar

1/2 teaspoon salt

4 cups bread flour

1 (.25 ounce) package active dry yeast



1/4 cup butter, softened

1 cup brown sugar

4 teaspoons ground cinnamon

3/4 cup chopped pecans



1/2 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

1 1/2 teaspoons milk

Directions

1.In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.

2.When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.

3.Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4.Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Maple Baked Pork Loin Roast

This was our dinner last night, and it was fanastic! Noah, who hardly eats meat anymore LOVED it - so if that tells you anything, it MUST be a hit!

Ingredients


1 tablespoon canola oil

1 (4 pound) boneless pork loin roast

salt and pepper to taste

all-purpose flour for dredging

3/4 cup maple syrup

3/4 cup ketchup

1/3 cup water

1 tablespoon minced garlic

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat the oil in a large skillet over medium-high heat until smoking. Meanwhile, season the pork roast with salt and pepper, then dredge in flour, and shake off excess. Sear in hot oil until browned on all sides, about 1 minute per side.

Place onto a large sheet of aluminum foil set on top of a baking sheet; set aside. Stir together the maple syrup, ketchup, water, and garlic. Pour 3/4 of this sauce over the pork. Fold the foil over the pork, and seal to form a packet.

Bake in preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), about 2 hours. Carefully open up the foil packet, and broil for a few minutes until the sauce glazes the meat. Serve with remaining sauce

Quick And Easy Alfredo Sauce

Alfredo is one of Noah's favorite things. He would eat it every day; at every meal if he could.

Ingredients


1/2 cup butter

1 (8 ounce) package cream cheese

2 teaspoons garlic powder

2 cups milk

6 ounces grated Parmesan cheese

1/8 teaspoon ground black pepper

Directions

1.Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Savory Garlic Marinated Steaks

The recipe calls for you to grill the steaks, but if the weather is bad, or if you want to make them in winter, just broil them. No need to not make steaks when you can't grill. Also, I never use liquid smoke on anything, but if you want to feel free. Let me know how it turns out for you! :)

Ingredients


1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) rib-eye steaks

Directions

1.In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

2.Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

3.Preheat grill for medium-high to high heat.

4.Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Amaretto Apple Struesel Cupcakes

Ingredients


Cooking spray 6 3/4 ounces all-purpose flour (about 1 1/2 cups) 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 3/4 cup granulated sugar 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 1/4 cup butter, softened 2 tablespoons amaretto (almond-flavored liqueur) 1 teaspoon vanilla extract 1 large egg 1/2 cup reduced-fat sour cream 1/4 cup 2% reduced-fat milk 3/4 cup finely chopped Gala apple 1 tablespoon all-purpose flour Streusel:

2 tablespoons all-purpose flour 2 tablespoons brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter, chilled 2 tablespoons sliced almonds Glaze:

1 cup powdered sugar 4 teaspoons 2% reduced-fat milk Preparation

1. Preheat oven to 350°.

2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.

3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Note:

If you don't want to use the amaretto, replace it with 1/2 teaspoon almond extract

Mile High Peanut Butter Pie

Putting a recipe for a type of a comfort food today seemed like a good idea. What could be a better comfort food than chocolate and peanut butter? For me, not too much!! There are a couple of alternatives at the bottom for this too.

What You Need:

35 NILLA Wafers, finely crushed (about 1 cup)


1/4 cup butter, melted

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

2 cups cold milk, divided

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2 cup PLANTERS Creamy Peanut Butter, divided

2 cups thawed COOL WHIP Whipped Topping, divided

1/2 square BAKER'S Semi-Sweet Chocolate

Make It:
HEAT oven to 375ºF.



MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.



BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.



REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

Kraft Kitchens Tips:
Healthy Living:  Good news! You'll save 80 calories and 6 g of total fat, including 2 g of saturated fat, per serving by preparing with Reduced Fat NILLA Wafers, JELL-O Fat Free Sugar Free Puddings, fat-free milk, PHILADELPHIA Neufchatel Cheese, reduced-fat peanut butter and COOL WHIP LITE Whipped Topping.SubstituteSubstitute JELL-O White Chocolate Flavor Instant Pudding for the vanilla pudding.
 
Peanut Butter Trifle:
 
Do not crush wafers. Place half the wafers in 1-1/2-qt. bowl. Prepare pudding mixtures as directed; spoon in layers over wafers. Top with remaining wafers and COOL WHIP; drizzle with peanut butter and melted chocolate.

Danish Puff

Ingredients:

1/2 C Softened Butter
1 C Flour
2 TBL Water (cold)
1/2 C Butter
1 C Water
1 TBL Almond Extract
1 C Flour
3 Eggs
Chopped Nuts

Heat oven to 350*. Cut 1/2 C butter into1 C flour.Sprinkle 2 TBL COLD water over mixture. Mix. Round into ball and divide in half. On UNGREASED baking sheet pat each half into 12x3 strips. Strips should be 3in apart.

Heat 1/2 C butter and 1 C water to rolling boil in Medium saucepan.  Remove from heat and quickly stir in the extract and 1 C flour. Stir vigorously over low heat until mixture forms a ball - about 1 minute.Remove from heat. Beat in eggs all at once. Beat mixture until smooth and glossy.

Divide or put half of mixture on each strip. Spread evenly. Bake fpr about 45 minutes or until topping is crisp and brown. Cool. Topping will shrink and fall forming the custardy top of puff.

GLAZE FROSTING:

Mix 1/2 C confectionary sugar, 2 TBL softened butter, 1 1/2 TBL almond extract and 2 TBL warm water. Mix until smooth and then spread on cooled puff. Add chopped nuts.

Sour Cream Apple Pie

Looking for something delicious to make with your freshly picked apples? Here is a new treat for you!

Ingredients:

2 eggs
1 cup (8oz) sour cream
6 TBL flour, divided
1 tsp vanilla ext
1/4 salt
3 C chopped, peeled apples
1 unbaked pie shell (9 inches)
1/4 C packed brown sugar
3 TBL cold butter butter

In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 TBL flour, vanilla, and salt. Mix well. Stir in apples. Pour into pie shell. Bake at 375* for 15 minutes. Meanwhile, combine brown sugar and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely. Serve or cover and refrigerate. Makes 8 servings.

Banana Blueberry Bread

My friend made this for me when I was on bed rest for Toby. It was gone in one afternoon. I begged her for the recipe so that my Mom could make me some more. My kids LOVE it! A different change from the typical banana bread. You could also make them into muffins too if you wanted.

Ingredients:

1 1/4 C sugar
1/2 C butter
2 eggs
1 1/2 C Bananas (3-4)
1/2 C Buttermilk
2 1/2 C flour
1 tsp baking soda
1 tsp salt
1 C fresh/frozen blueberries

Heat oven to 350*

Grease your loaf pan or 6 mini pans

Mix sugar, eggs, bananas, and buttermilk. Add flour, baking soda, and salt. Mix just until combined. Stir in the blueberries.

Pour Batter into the loaf pan.

Bake for 1 hour and 15 minutes (loaf pan) 45 minutes for mini pans.

Pizza Dip

A great appetizer for any occassion or to have any time!

1 pkg cream cheese
1 tsp italian seasoning
1/4 tsp garlic powder
1/2 tsp red pepper flakes
pizza sauce
3 c mozzarella cheese
stick pepperoni sliced up to taste
3 green onions, chopped

Preheat oven to 350*.

In a bowl combine cream cheese, Italian seasoning, garlic powder, and red pepper flakes. Spread over bottom of greased 9in. pie plate. Top with pizza sauce, scallions, and pepperoni. Bake for 15 minutes. Sprinkle cheese on top and bake for another 10-15 minutes more until cheese in melted.

Serve with tostitos or fritoes.

Colorful Crab Appetizer Pizza

There are a few things on this that I do not use - I do not use the lemon peel, and I do not use the olives. I do use the lemon juice though. I make this at Christmas time for the red and green colors, but it is great anytime!

Ingredients


1 tube (8 ounces) refrigerated crescent rolls

1 package (8 ounces) cream cheese, softened

1-1/2 cups coarsely chopped fresh spinach, divided

1 green onion, thinly sliced

1-1/2 teaspoons minced fresh dill or 1/2 teaspoon dill weed

1 teaspoon grated lemon peel, divided

1/2 teaspoon lemon juice

1/8 teaspoon pepper

1-1/4 cups chopped imitation crabmeat

1/4 cup chopped ripe olives

Directions

Unroll crescent roll dough and place on an ungreased 12-in. pizza pan. Flatten dough, sealing seams and perforations. Bake at 350° for 8-10 minutes or until lightly browned; cool.

In a small bowl, beat cream cheese until smooth. Stir in 1 cup spinach, onion, dill, 1/2 teaspoon lemon peel, lemon juice and pepper. Spread over the crust. Top with the crab, olives and remaining spinach and lemon peel. Cut into bite-size squares. Yield: 8-10 servings.

Quicker Chicken and Dumplings

Quicker Chicken and Dumplings Recipe




6 ServingsPrep/Total Time: 30 min.10 20 30 Ingredients

1-1/2 cups 2% milk

1-1/2 cups frozen mixed vegetables, thawed

2-1/2 cups cubed cooked chicken

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 teaspoon garlic powder

1/4 teaspoon poultry seasoning



DUMPLINGS:

1 cup biscuit/baking mix

1/3 cup French-fried onions, coarsely chopped

7 tablespoons 2% milk

1/2 teaspoon dried parsley flakes

Directions

In a Dutch oven, combine the first six ingredients; bring to a boil, stirring occasionally.

Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes.

Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings.

Easy Cheese Danish

My nephew, Reilly, LOVES cheese danishes, and I saw this one day and decided to make some for him. I get a little nervous working with puff pastry, but this was "easy" like the recipe said, and delicious! Hope you enjoy them too!

Ingredients


8 ounces cream cheese, at room temperature

1/3 cup sugar

2 extra-large egg yolks, at room temperature

2 tablespoons ricotta cheese

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1 tablespoon grated lemon zest (2 lemons)

2 sheets (1 box) frozen puff pastry, defrosted

1 egg beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.





Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!





Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.





Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Baby Doe's Soup

This soup was from one of our favorite restaurants in Dallas. Sadly, it is there no more. It is super easy, and super yummy!

8 cups Milk


2 ts Tabasco sauce

4 ts Worcestershire sauce

4 tb Chicken base (powder or granules, I like Knorr)

16 oz Cheez Whiz

6 tb Cornstarch

1/3 cup Warm Water

1 cup Beer (Baby Doe's used to use either Shaefer or Lone Star)

Cayenne pepper to taste



Combine the milk, Tabasco, Worcestershire, and chicken base in a stock pot. Bring it to a boil, stirring frequently.



Add the Cheez Whiz, after warming it up in hot water or in the microwave. Mix in well.



Dissolve the cornstarch completely in the 1/3 cup of warm water. Add it to the soup, which should start to thicken almost immediately. Reduce the heat a bit and stir in the beer.



To serve, ladle into bowls and dust with cayenne pepper and top with some chives. Croutons do quite well in the soup as well

Creamy Baked Ziti

This is great on a cool Fall night such as tonight.

What You Need:

4 cups ziti pasta, uncooked


1 jar (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1/3 cup KRAFT Grated Parmesan Cheese

Make It:
HEAT oven to 375ºF.



COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.



LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.



BAKE 20 min. or until heated through

Cheesy Chicken Chowder

With the days getting colder, I thought I would share my brothers favorite soup. I hope you enjoy this. It is pretty tasty.

Ingredients


3 cups chicken broth

2 cups diced peeled potatoes

1 cup diced carrots

1 cup diced celery

1/2 cup diced onion

1-1/2 teaspoons salt

1/4 teaspoon pepper

1/4 cup butter, cubed

1/3 cup all-purpose flour

2 cups milk

2 cups (about 8 ounces) shredded cheddar cheese

2 cups diced cooked chicken

Directions

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.

Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through. Yield: 6-8 servings

Chicken Lo Mein

Noah made this for his Chinese project last year, and it was delicious. All of the kids in his class raved about it.

Ingredients


4 skinless, boneless chicken breast halves - cut into thin strips

5 teaspoons white sugar, divided

3 tablespoons rice wine vinegar

1/2 cup soy sauce, divided

1 1/4 cups chicken broth

1 cup water

1 tablespoon sesame oil

1/2 teaspoon ground black pepper

2 tablespoons cornstarch

1 (12 ounce) package uncooked linguine pasta

2 tablespoons vegetable oil, divided

2 tablespoons minced fresh ginger root

1 tablespoon minced garlic

1/2 pound fresh shiitake mushrooms, stemmed and sliced

6 green onions, sliced diagonally into 1/2 inch pieces

Directions

1.In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

2.In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

3.Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

4.Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce