White Chicken Chili

Ingredients

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves (4 ounces each), chopped
• 2 cans (14 ounces each) chicken broth
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1-1/2 teaspoons cayenne pepper
• 3 cans (14-1/2 ounces each) great northern beans, drained, divided
• 1 cup (4 ounces) shredded Monterey Jack cheese
• Chopped jalapeno pepper, optional

Ingredients

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves (4 ounces each), chopped
• 2 cans (14 ounces each) chicken broth
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1-1/2 teaspoons cayenne pepper
• 3 cans (14-1/2 ounces each) great northern beans, drained, divided
• 1 cup (4 ounces) shredded Monterey Jack cheese
• Chopped jalapeno pepper, optional

Directions

• In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
• Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated throughly.
• Top each serving with cheese and jalapeno pepper if desired. Yield: 10 servings (2-1/2 quarts).

Slow Cooker Pizza Pork Chops

Ingredients:

 

6

pork loin chops, 1 inch thick (about 2 1/4 lb)

1/2

teaspoon salt

1/4

teaspoon pepper

1

tablespoon vegetable oil

1

medium onion, chopped (1/2 cup)

2

cups tomato pasta sauce

4

cups cooked orzo

1

cup shredded mozzarella cheese (4 oz)

1 Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.

2 Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.

3 Cover; cook on Low heat setting 4 to 6 hours.

4 Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

Baked Seafood Au Gratin

Ingredients

• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 cup butter, divided
• 1 cup all-purpose flour, divided
• 1 pound fresh crabmeat
• 4 cups water
• 1 pound fresh shrimp, peeled and deveined
• 1/2 pound small scallops
• 1/2 pound flounder fillets
• 3 cups milk
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon distilled white vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1 dash hot pepper sauce
• 1/2 cup grated Parmesan cheese

Directions

1. In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
2. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
3. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
5. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Note: I don't use green pepper, and you can use any white fish for the flounder.

Crock Pot Lemon Dill Chicken

• 3-4 boneless chicken breasts
• 1 tbsp fresh dill
• 1/2 teaspoon seasoning salt, like Mrs. Dash
• 1/2 teaspoon lemon rind, grated
• 1 cup chicken broth, divided use
• 3 tablespoons lemon juice (bottled is fine)
• 2 tsp minced garlic
• 1 teaspoon cornstarch

Mix dill, lemon rind, lemon juice, garlic  and 1/2 cup of chicken broth together and place in crockpot. Sprinkle seasoning salt on both sides of chicken breast and place in crock pot.  Cook on LOW 6-8 hours.  Remove chicken and put aside.  Pour sauce from crock pot into sauce pan and cook on medium heat.  Add cornstarch to remaining 1/2 cup chicken broth.  Slowly add to sauce pan.  Bring to boil stirring constantly until sauce thickens.  Serve over chicken with rice or noodles.

Earthquake Cake

Ingredients

• 1 cup flaked coconut
• 1 cup chopped pecans
• 1 (18.25 ounce) package German chocolate cake mix
• 1 (8 ounce) package cream cheese
• 4 cups confectioners' sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• small pkg chocholate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Layer coconut and pecans in the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix. Spinkle with chocolate chips.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.

No-Knead Peasant Bread

Ingredients

• 2 1/2 cups unbleached bread flour
• 1/2 cup whole-wheat flour
• 1/2 teaspoon active dry yeast
• 1 1/2 teaspoons salt
• All-purpose flour, for dusting

Directions

Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 11/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.

Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.

Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.

Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.

Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

Chocolate Chip Banana Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 3/4 cup semisweet chocolate chips

Directions

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Macaroni and Cheese Soup

Ingredients

• Kosher salt
• 4 ounces elbow macaroni (1 cup)
• Cooking spray
• 2 plum tomatoes, sliced 1/2 inch thick
• 4 1/2-inch-thick slices baguette
• Freshly ground pepper
• 3 shallots
• 1 carrot, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 3 3/4 cups fat-free low-sodium chicken broth
• 1 1/4 cups 2% milk
• 6 ounces shredded cheddar cheese (about 1 1/2 cups)
• 1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.

Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.

Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.

Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

Easy Onion Dip

Ingredients:

1 Onion
1 Block Cream Cheese
A Spash of milk

In a blender or food processor, mix all three ingredients together until the onion is well chopped and everything is mixed well.

Serve with chips or veggies.

Crab-Stuffed Mushrooms

These mushrooms are so yummy! They will soon become a favorite at any party or holiday that you have!

Ingredients

• 1 cup crabmeat
• 1/2 cup cream cheese
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup green onions, chopped
• 4 tablespoons Parmesan
• House Seasoning, recipe follows
• 2 portobello mushroom caps, or 10 white mushrooms caps
• 1/2 cup bread crumbs
• Nonstick cooking spray

Directions

Preheat the oven to 375 degrees F.

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

House Seasoning:

1 cup salt

1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Beef-Broccoli Lo Mein

Ingredients

• 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• 1 teaspoon dark sesame oil
• 1 tablespoon peanut oil
• 1 tablespoon minced peeled fresh ginger
• 4 garlic cloves, minced
• 3 cups chopped broccoli
• 1 1/2 cups vertically sliced onion
• 1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon chile paste with garlic

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat.
2. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.

Slow Cooker Cilantro Lime Chicken

Ingredients

• 1 (16 ounce) jar salsa
• 1 (1.25 ounce) package dry taco seasoning mix
• 1 lime, juiced
• 3 tablespoons chopped fresh cilantro
• 3 pounds skinless, boneless chicken breast halves
• Tortilla wraps

Directions

1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.
2. Serve with the tortilla wraps and any fixings you want.

Zesty Slow Cooker Barbeque Chicken

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Raspberry Oatmeal Bars

Ingredients

• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats
• 1/2 cup butter, softened
• 3/4 cup seedless raspberry jam

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Golden Rum Cake

Ingredients

• 1 cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

BBQ Chicken Pizza

Ingredients

• 2 tablespoons olive oil
• 1/2 pound chicken tenders
• 2/3 cup barbecue sauce
• Flour, for dusting surface
• 1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
• 3/4 cup shredded Gouda
• 1 cup shredded mozzarella
• 3/4 cup shredded Parmesan
• 1/2 medium red onion, thinly sliced
• 3 tablespoons chopped fresh cilantro leaves

Directions

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Super Nachos

Ingredients

• 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites

Pico de Gallo Salsa:

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
• Salt

Beef and Beans Topping:

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 ground cumin, half a palmful
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained

Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

Additional toppings to choose from, optional:

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Directions

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry.
Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list

Chicken Kiev

Ingredients

• 8 skinless, boneless chicken breast halves
• 1/3 cup butter, softened
• 1/2 teaspoon ground black pepper
• 2 cloves minced garlic
• 2 eggs
• 3 tablespoons water
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon dried dill weed
• 1/2 cup all-purpose flour
• 1/2 cup dry bread crumbs
• 2 cups vegetable oil
• 1/2 lemon, sliced
• 1/4 cup chopped fresh parsley

Directions

1. Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
2. To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and  garlic  and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
3. When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
4. In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
5. Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

Mexican Chicken Casserole

What You Need

3/4

lb. boneless skinless chicken breasts, cut into bite-size pieces

1

tsp. ground cumin

1

 green pepper, chopped

1-1/2

cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1

can (15 oz.) no-salt-added black beans, rinsed

1

 tomato, chopped

2

 whole wheat tortillas (6 inch)

1/2

cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

Make It

HEAT oven to 375ºF.
COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

 

Easy Boston Cream Pie

What You Need

1

pkg. (1.0 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1-1/2

cups  cold fat-free milk

1

cup thawed COOL WHIP LITE Whipped Topping, divided

1

 prepared round angel food cake (10 oz.), cut horizontally into 3 layers

1

square BAKER'S Semi-Sweet Chocolate, chopped

 

Make It

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup COOL WHIP.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving

Meatball Minestrone Bake

INGREDIENTS

3/4

teaspoon McCormick® Oregano Leaves

1/4

teaspoon McCormick® Basil Leaves

1/4

teaspoon McCormick® Garlic Powder

1/4

teaspoon McCormick® California Lemon Peel

1/4

teaspoon McCormick® Ground Black Pepper

1 1/2

lb extra lean (at least 90%) ground beef

3/4

cup Progresso® Italian style bread crumbs

1/4

cup chopped onion

3/4

cup milk

1

LAND O LAKES® Egg

1

teaspoon kosher (coarse) salt

1

can (19 oz) Progresso® High Fiber homestyle minestrone soup

2

tablespoons grated Parmesan cheese

1

can Pillsbury® Place 'n Bake® refrigerated crescent rounds

1

tablespoon Crisco® 100% Extra Virgin Olive Oil

2

cups shredded Italian cheese blend (8 oz)

 

DIRECTIONS

1 Heat oven to 400°F. In small bowl, stir together oregano, basil, garlic powder, lemon peel and black pepper. Reserve 3/4 teaspoon of mixture; set aside. In large bowl, mix ground beef, bread crumbs, onion, milk, egg, salt and remaining seasoning mix until thoroughly combined. Form into sixteen 2-inch meatballs. Pour soup into ungreased 13x9-inch (3-quart) glass baking dish; top with meatballs. 2 Bake 35 minutes or until bubbly. 3 Meanwhile, in small bowl, mix reserved 3/4 teaspoon seasoning mixture and Parmesan cheese. Unroll each crescent round to make a strip; place strips on piece of foil. Brush strips with olive oil; sprinkle generously with Parmesan cheese mixture. 4 Remove baking dish from oven. Reduce oven temperature to 350°F. Sprinkle meatballs with Italian cheese. Place seasoned crescent strips in a diagonal pattern on top of cheese, cutting to fit if necessary and not crisscrossing the strips. 5 Bake an additional 20 to 24 minutes or until cheese is melted and strips are golden brown. Serve in bowls.

Moist Crockpot Pork Chops

• 6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
• 1 Medium onion sliced (1/2 Cup)
• 1 Can (10-3/4 oz.) Condensed cream of mushroom soup
• 1/4 C. water
• pepper, to taste
• dry boxed stuffing mix, optional, see instructions

Preparation:

Place chops in crockpot. Cover with sliced onions, condensed soup (directly from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.
Unbelievably moist, tender chops.

Slow Cooker Maple Butternut Squash Soup

8

cups cubed peeled seeded butternut squash (about 3 lb)

1

large apple, peeled, chopped

1

large onion, cut into 1-inch pieces

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

1/2

teaspoon salt

1/8

teaspoon pepper

1

carton (32 oz) chicken broth (4 cups)

1/2

cup half-and-half or milk

1/2

real maple syrup

3/4

cup plain yogurt or sour cream

2

tablespoons chopped fresh chives

1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.

2 Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).

3 Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.

4 If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

Honey Sesame Chicken

Ingredients

• chick2 1/2 pounds skinless, boneless chicken breasts cut into small strips
• 2 1/2 cups panko bread crumbs
• 1/2 cup honey
• 2 tablespoons apricot preserves or jam
• 4 tablespoons raw sesame seeds

Directions

Preheat oven to 350 degrees F. Place sesame seeds in a frying pan over medium heat and toast for 3 to 5 minutes or until seeds are golden brown. In a small bowl, combine honey and apricot preserves. Stir to combine. Brush honey mixture on both sides of chicken strips, dredge in bread crumbs and sprinkle with sesame seeds. Line coated chicken on a baking sheet coated with nonstick cooking spray. Bake 20 minutes on each side until slightly browned.

Slow Cooker Delicious Chicken

5 skinless, boneless chicken breast halves

1/2 teaspoon fresh lemon juice

salt and pepper to taste

1/8 teaspoon celery salt

1/2 teaspoon paprika

3/8 (10.75 ounce) can condensed cream of mushroom soup

3/8 (10.75 ounce) can condensed cream of chicken soup

2 tablespoons and 3/4 teaspoon dry sherry

1 tablespoon and 2 teaspoons grated Parmesan cheese

Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours

Four Cheese Pasta With Peas and Ham

Ingredients

• Kosher salt
• 12 ounces penne
• 1 cup frozen peas
• 2 large eggs, plus 1 egg white
• 1 cup evaporated milk
• 4 tablespoons unsalted butter
• 3 ounces sharp cheddar cheese, grated (1 scant cup)
• 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
• 3 ounces fontina cheese, grated (1 scant cup)
• 3 ounces deli ham, in 1 piece, diced
• 1 ounce parmesan cheese, grated (about 1/2 cup)

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.

Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.

Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan

Oreo Cupcakes

Ingredients:

24 OREO Cookies

1 pkg. (2-layer size) chocolate cake mix

2 cups thawed COOL WHIP Whipped Topping

Make It

PLACE 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.

REMOVE paper liners; cut cupcakes horizontally in half.

FILL with COOL WHIP. Serve cookie-sides up.

Kraft Kitchens Tips

Note:

These cupcakes are served upside-down so the cookies show on top. If the cupcake tops are rounded, trim off the tops before using to assemble desserts as directed.

 

How to Store:

Keep filled cupcakes refrigerated.

Slow Cooker Beef With Red Wine Sauce

Ingredients

• 3 pounds boneless beef chuck roast, cut into 1-inch pieces
• 1 medium onion, sliced
• 1 pound fresh mushrooms, halved
• 1 (1.61-ounce) package brown gravy mix
• 1 (10 1/2-ounce) can beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 bay leaf
• Hot cooked egg noodles or rice
• Garnish: chopped fresh parsley

Preparation

1. Place first 3 ingredients in a 6-quart slow cooker.
2. Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
3. Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.

Taco Soup

Ingredients

• 2 pounds ground beef
• 2 cups diced onions
• 2 (15 1/2-ounce) cans pinto beans
• 1 (15 1/2-ounce) can pink kidney beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (14 1/2-ounce) can tomatoes with chiles
• 2 (4 1/2-ounce) cans diced green chiles
• 1 (4.6-ounce) can black olives, drained and sliced, optional
• 1/2 cup green olives, sliced, optional
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (1-ounce) package ranch salad dressing mix
• Corn chips, for serving
• Sour cream, for garnish
• Grated cheese, for garnish
• Chopped green onions, for garnish
• Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos

Clam Chowder

Ingredients

• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste
• I also add a bit of dill for flavoring to this too. totally up to you, but very yummy! And, I use steamer clams to this also.

Directions

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.