Cauliflower Soup

Dad's Cauliflower Soup

Servings: 6 servings • Time: 20 minutes • Old Points: 0 • Points+: 1 pts
Calories: 45.1 • Fat: 0.6 g • Carb: 8.8 g • Fiber: 3.7 g • Protein: 3.3 g
Sodium: 469.1 mg

Ingredients:

• 1 large head cauliflower - chopped
• 1/2 cup chopped onions
• 4-6 cups water
• 2 chicken bouillon cubes
• salt and pepper to taste

Directions:

In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth




Soooo good. I added more onions and a pound of carrots.

http://www.skinnytaste.com  A new site I am in love with.

Rhubarb Jam

Rhubarb Jam


Makes: a little more than 5 half pint jars
Ingredients:

• 3 1/4 lbs. rhubarb
• 4 c. sugar
• lemon juice to taste, around 1/4 c.

Day 1:
Remove the leaves from the rhubarb stalks and discard. Wash the stalks. Slice the stalks into small pieces about 1/2″ wide. In a nonreactive container (like a large tupperware or glass bowl), combine the chopped rhubarb and the sugar. Cover. Put the container in the fridge for a day or two to macerate.
Day 2:
Cook the jam: Bring boiling water canner to a boil. Put the rhubarb mixture into a wide, heavy-bottomed pot. Cook on high heat, stirring occasionally. Try to be gentle when you stir so you keep some chunks of rhubarb; the pieces are very tender and fall apart very easily. I didn’t use a thermometer when I cooked this; I noticed that the jam visibly thickened more than it really looked like it had gelled. The rhubarb will start wanting to stick to the bottom of the pot towards the very end of the cooking time, so make sure to keep stirring and keep a close eye on it towards the end of the cooking time. It ends up being a soft set jam, but the texture is wonderful, thick enough. Add in the lemon juice towards the end of the cooking time, going about a tablespoon at a time. I wanted this to be pretty tart, so I put in a lot, but you don’t have to use as much as I did. It’s fine to turn off the jam, let it sit for a minute, taste it, and stir in a little more lemon juice if it needs a more brightness.
Ladle cooked jam into clean jars leaving 1/4″ headspace. Wipe the rims of the jars completely clean and screw on lids. Process for 10 minutes, remembering to adjust for altitude if necessary.



http://growitcookitcanit.com/2012/03/25/rhubarb-jam/  source for recipe. 

Sour Cream Noodle Bake

http://abearinthekitchen.blogspot.com/2011/04/sour-cream-noodle-bake.html


Sour Cream Noodle Bake
1 lb ground beef
1, 15 oz can tomato sauce
1/2 teaspoon salt
freshly ground black pepper
8 oz wide egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese (I used 4% milk fat)
1/2 cup chopped green onions
1 cup shredded sharp cheddar cheese

Preheat oven to 350.

Brown beef in a large skillet. Drain fat. Add tomato sauce, 1/2 teaspoon salt, and plenty of freshly ground black pepper. Stir, then simmer while you prepare other ingredients.

Cook egg noodles to al dente. Drain and set aside.

In a medium bowl, combine sour cream, cottage cheese and green onions.Add plently of freshly ground black pepper. Add noodles and stir.

To assemble: add half of the noodles to a 9x13 (or slightly smaller) baking dish. Top with half of the meat mixture. Sprinkle with half the sharp cheddar. Repeat with noodles, meat, and a final layer of cheese. Bake for 20 minutes, or until cheese is melted.

Zucchini Mini Muffins

Ingredients

Butter or oil for greasing the pan
2 cups flour

2 large eggs
1 1/2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup light brown sugar
 3 teaspoons cinnamon
2/3 cup vegetable oil
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
1/8 teaspoon ground cloves
1 1/2 cups grated zucchini

1 Preheat the oven to 425°F. Grease the muffin tins. Whisk 2 eggs; add sugar and oil. Beat until all ingredients are incorporated and the mixture is very smooth.

2 Mix the vanilla and zucchini. Slowly add the flour, whisking until there are no lumps.

3 Add the remaining ingredients. Mix until the batter is smooth (other than the zucchini!) Pour into prepped pans and bake for 15 minutes. To check for doneness, insert a toothpick into the center of a muffin, it's done if the toothpick comes out clean.
Yield: 36 Servings

Easy OREO Truffles

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Heheh making something naughty... pretty and even more so.
 
 
http://allrecipes.com/Recipe/Easy-OREO-Truffles/Detail.aspx

Orange Chicken Recipe

Ingredients:


Chicken-

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper

Oil (for frying)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.


Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.


Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy


All thanks to http://blogchef.net/orange-chicken-recipe/  

Beef and Spinach Lasagna Roll-Ups

INGREDIENTS
1/4lb extra lean ground beef
3tablespoons chopped onion
1jar (14-oz.) tomato pasta sauce
1egg white
1/2cup ricotta cheese
2tablespoons grated Parmesan cheese
1teaspoon dried oregano leaves
3/4cup shredded mozzarella cheese
(3 oz)4(8x2 1/2-inch) frozen precooked lasagna noodles, thawed
1cup fresh baby spinach leaves, washed, stems removed


DIRECTIONS

1Heat oven to 350°F. In 8-inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta sauce. Remove from heat.2In bottom of ungreased 8-inch square (2-quart) glass baking dish, spread 3 tablespoons of the remaining pasta sauce. In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese.3Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle. Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil.4Bake 30 to 40 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/4 cup mozzarella cheese. Bake an additional 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.
 
 
 
 
I used homemade sauce and added zuccinue to it also. Oh used normal-you-have-to-cook noodles. Came out really yummy, a fast way to make it.

Rhubarb Pie

Ingredients

4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Directions

Preheat oven to 450 degrees F (230 degrees C).

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.

Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

http://allrecipes.com/Recipe/Fresh-Rhubarb-Pie/Detail.aspx?ms=1&prop25=35670596&prop26=Baking&prop27=2010-04-20&prop28=Main&prop29=Recipe&me=1

Plan to make this in the week or so. I'll post how it went.

Blueberry Graham Pancakes

http://www.kraftrecipes.com/recipes/blueberry-graham-pancakes-74003.aspx

9 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
1/2 cup flour
1 tsp. CALUMET Baking Powder
1 egg
1 cup milk
2 Tbsp. honey
3/4 cup blueberries '

Make It!
COMBINE graham crumbs, flour and baking powder; set aside.

BEAT egg, milk and honey in medium bowl with wire whisk until well blended. Add flour mixture; stir just until moistened. Gently stir in blueberries.

LADLE batter onto hot lightly greased griddle or into hot lightly greased skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

Nice twist to the boring good ol' pancake. Mariska had fun helping me make this one. We ate all the blue berries before mixing them, whoops, next time we'll try it with them.

Lemon Pasta with Roasted Shrimp

Ingredients

2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Directions

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

food.com Link: http://www.foodnetwork.com/recipes/ina-garten/lemon-pasta-with-roasted-shrimp-recipe/index.html

Applesauce Oatmeal Muffins

Applesauce Oatmeal Muffins
Ingredients
TOPPING
1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1 tablespoon margarine or butter, melted
1/8 teaspoon ground cinnamon
MUFFINS
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup fat-free milk
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg white, lightly beaten

Preparation
Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For topping, combine the first four ingredients -- oats, brown sugar, butter and cinnamon -- in small bowl; mix well. Set aside.

For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.

Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes.

Remove from pan. Serve warm.
Yield
1 DOZEN

Thought this looked good. =) Going to try and make it this week, If you try it give a reply on what you thought.

What are some of your favorite Summer time recpies. :o)

Looking forward to what you all post.

Also I added Grandma B, Caralun & Tim (Sam's patents) and Helena(Sam's sister) to the blog feeds. If you three want to be made an author email me, more then happy to make the change! Welcome.

Chicken and Vegetables

Makes 2 (or a little more) servings

2 med potatoes quartered
2-3 carrots sliced (I shredded mine on top of the cabbage)
2 frozen chicken breasts (I used 7-9 tenders)
salt and pepper to taste
1 med onion (I used onion powder of coarse!)
2 garlic cloves, minced
1-2 cups shredded cabbage
16oz can of chicken broth (I used bullion)

1. Place potatoes and carrots (if you sliced them) in slow cooker. Layer chicken on top. Sprinkle with salt, pepper, onion, and garlic. Top with cabbage (and shredded carrots). Carefully pour chicken broth around edges.

2. Cover. Cook on low 8-9 hours. (I set it on high 1 1/2 hours then on low for 4 hours.)

Easy Chinese Stir-Fry

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1 cup each

What You Need

1 tsp. oil
1 lb. pork tenderloin, cut into thin slices
3 carrots, sliced
1/3 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced

Make It
HEAT oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min.
STIR in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently.
ADD onions; cook 1 min.

Kraft Kitchens Tips

Serving Suggestion
Serve over hot cooked rice or angel hair pasta.

This was dinner to night. Hit the spot for me :D. I added a little more hoisin sauce and a few more carrots. Next time I'll add double the veggies to it. Served it over angel hair pasta. Tell me if you make it, I want to see what others think of it.

Nut-Topped Sweet Potato Wedges

1/4 cup PLANTERS Lightly Salted NUT•rition™ Heart Healthy Mix, chopped
1/8 tsp. black pepper
1 egg white
1 sweet potato, cut lengthwise into 8 wedges


HEAT oven to 350ºF.
MIX nut mix and pepper on plate. Beat egg white lightly in shallow dish.
DIP potato wedges in egg white, then press 1 side of each in nut mixture. Place, nut-sides up, in single layer on foil-lined baking sheet.
BAKE 30 to 40 min. or until potatoes are tender.

Prep Time: 10 min
Total Time: 50 min
Makes: 4 servings

Ok ok so I didn't really follow the recipe... here's what we did. hehe
made a few adjustments. I first cut the potatoes, sprayed them with I Can't believe it's not butter/or Olive oil, dipped in butter, use cinnamon sugar in the nut mixture, pressed firmly, put on the pan, more spray on the wedges, & sprinkled cinnamon sugar lightly over the top. Pretty good!

Were so making this for Thanks Giving! yummy. The baking time or/and temp seem to be off ended up cooking for 20mins longer. Next time we'll use smaller yams.

Tomato & Broccoli Soup

2 cans (14-1/2 oz. each) chicken broth
1 cup tomato juice
1 env. GOOD SEASONS Italian or Garlic & Herb Dressing Mix
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 cup cooked rice
PREMIUM Saltine Crackers

MIX broth, tomato juice and dressing mix in large saucepan with wire whisk until well blended. Add broccoli and rice; mix well.
BRING to boil on high heat. Reduce heat to medium; simmer 5 min.
SERVE with crackers.

Prep Time: 5 min
Total Time: 15 min
Makes: 7 servings, 1 cup soup and 5 crackers each

http://www.kraftfoods.com/kf/recipes/tomato-broccoli-soup-74634.aspx

Nutrition Infomation
Calories 140
Total fat 2.5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 1080 mg
Carbohydrate 23 g
Dietary fiber 2 g
Sugars 3 g
Protein 6 g
Vitamin A 10 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 10 %DV

This is a nice spin on plain old tomato soup. Mariska even loved it! :0)

I added a little more of very thing, cause I like to have lots of soup left overs. Its something cheap, fast, easy and healthy yay!

Caleb's makeover pumpkin birthday cake

Makeover Pumpkin Cake
From Light & Tasty
SERVINGS 18 PREP 25 min. COOK 35 min. TOTAL 60 min.

INGREDIENTS
1 can (15 ounces) solid-pack pumpkin
1-2/3 cups sugar
2 eggs
1/2 cup egg substitute
1/2 cup buttermilk
1/2 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 cup chopped pecans

FROSTING: (I used store bought premade cream cheese frosting.)
1 package (8 ounces) reduced-fat cream cheese
1/4 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract

DIRECTIONS
In a large mixing bowl, combine the first eight ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 18 servings.
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Nutrition FactsOne serving: 1 piece Calories: 345 Fat: 13 g Saturated Fat: 4 g Cholesterol: 40 mg Sodium: 380 mg Carbohydrate: 53 g Fiber: 2 g Protein: 5 g

Printed from tasteofhome.com Nov 24, 2008Copyright Reiman Media Group, Inc © 2008

Easy Cinnamon Rolls

2 loaves of Rhodes frozen wheat bread loaves
butter
flour (we used wheat)
1/3 cup sugar
1/3 cup brown sugar
1-2 tablespoons cinnamon
raisins
cream cheese frosting (from the store in a plastic container)

Preheat oven to 325 degrees.
Thaw bread (we used the fridge method).
Roll out each loaf separate (in a rectangle shape) on a floured surface. Heat a hot chocolate mug full of water. Once that boils fill with raisins and let them sit. Spread butter on bread. Sprinkle with cinnamon and sugars. Drain raisins and sprinkle them on top. Roll the dough up into a log and cut into a 1 1/2 in length with dental floss. Place cut rolls onto a cookie sheet (sprayed with cooking spray), cover with plastic wrap and a towel. (The regular size cookie sheet is a little to big. I used one slightly smaller.) Place in a warm place to let them raise. Once they look big enough (about double the original size) pop them into the oven for about 25 minutes. Makes about 22-24.

Tip: You can tell they are done by tapping on them they should sound hollow. Let cool a little bit before you smother them in a jar of frosting.... yummy!

Ok so this was an experimental recipe for me. I just kind of went with the flow and they turned out awesome. It was my first time making cinnamon rolls. I did not add up the "nutritional values" because that might be a little to scary. (They do have wheat bread with raisins that has to be a little more healthy than the traditional kind.)

Taco Soup

Soup ingredients:
1 can (11 oz) corn
1 can (14.5 oz)diced tomatoes
1 can (15-16 oz) black beans rinsed and drained
1 pkg taco seasoning
1 lb lean ground meat (hamburger or ground turkey)
2 cans or 1 box (32oz) of reduced-sodium beef broth

Topping ideas:
tortilla chips
grated cheese
sour cream
taco sauce


Cook meat, add all soup ingredients and heat through. You can put tortilla chips in the bottom of your bowl (for a soggy noodle texture) or crush them on top for a crunchy texture.

Nutrition per serving (not including toppings) : 249 cal; 22g protein; 8g fat; 27g carbs; 56mg calcium; 6g fiber.

6 servings

Mojito Chicken and Roasted Asparagus with Almonds

Difficulty: Easy
Prep Time: 15
CookTime: 30
Yield: 4 servings

Olive oil cooking spray
2 bunches asparagus (2 pounds)
Salt and fresh ground black pepper
1/4 cup slivered almonds
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon sugar
1 pound cut-up skinless boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup rum *you can try skipping but I don't know how it will taste... still good I think.
1 teaspoon finely grated lime zest
1/4 cup chopped fresh mint leaves
1 cup couscous, cooked according to package directions

Preheat oven to 400 degrees F

Coat a large baking sheet with cooking spray. Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.

2006, Robin Miller, Food Network.

Tuxedo Sesame Crusted Chicken

Crisp panko-coated chicken makes a stunning presentation with its flecks of black and white sesame seeds.

Prep Time: 15 minutes Cook Time: 20 minutes Makes 6 servings.

1 cup panko (Japanese bread crumbs)
3 tablespoons Sesame Seed
3 tablespoons Black Sesame Seed
1 egg
1 teaspoon Garlic Powder
1 teaspoon salt
1/4 teaspoon Ground Cayenne Pepper
1 1/2 pounds boneless skinless chicken breast halves, pounded to 1/2-inch thickness
3 tablespoons vegetable oil, divided

-Mix bread crumbs and sesame seeds in shallow dish.
-Beat egg, garlic powder, salt and red pepper in separate shallow dish.
-Dip chicken in egg mixture.
-Coat evenly on both sides in bread crumb mixture, pressing firmly so mixture adheres to chicken. Discard any remaining egg and bread crumb mixtures.

-Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add chicken; several pieces at a time; cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding remaining oil if needed. Serve with Wasabi Slaw.

Test Kitchen Tip: Japanese panko bread crumbs are available in the Asian section of the supermarket, or in gourmet or Asian markets.
©2008 McCormick & Co., Inc. All Rights Reserved

Zucchini Bread

Zucchini Bread.

2 C. Zucchini (grated) 2 tsp. vanilla
1 C. Sugar 1 tsp. salt
1 C. Brown Sugar 1/4 tsp. baking powder
3 Eggs (beaten) 1 tsp. baking powder
1 C. oil 1 tsp. soda
3 C. Flour 3 tsp. cinnamon

Combine eggs, oil, zucchini, sugars and vanilla. Mix well. Add soda, salt, baking powder, cinnamon and flour. Add nuts if desired. Pour into 2 greased bread pans and bake at 350* for about 1 hour.

Dad made this today. YUmmmmy. He added slivered almonds and white chocolate chips.

Bacon 'n Eggs Pie

Prep Time:20 min
Total Time:30 min
Makes:6 servings


1 can (7.5 oz.) refrigerated buttermilk biscuits
2 Tbsp. butter or margarine
6 eggs, lightly beaten
1/3 cup milk
1/4 tsp. each salt and pepper
3 oz. PHILADELPHIA Cream Cheese, cubed
6 slices OSCAR MAYER Bacon, crisply cooked, crumbled

SEPARATE biscuits. Arrange on bottom and up side of 9-inch pie plate; press together to form crust. Bake as directed on package.

MELT butter in medium skillet on low heat. Beat eggs, milk and seasonings with wire whisk until well blended; pour into skillet. Cook until eggs begin to set, stirring occasionally. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.

SPOON into crust; sprinkle with bacon.


Nutritional Information
Calories 280
Total fat 18 g
Saturated fat 8 g
Cholesterol 245 mg
Sodium 710 mg
Carbohydrate 18 g
Dietary fiber 0 g
Sugars 3 g
Protein 13 g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

super easy breakfast. I made this a few days and. I put cheese on top of the biscuits and on the very top.

Won Ton Soup

Won Ton Soup
Prep Time:45 min
Total Time:55 min
Makes:8 servings, about 1-1/4 cups each

1/2 lb. ground pork
1/4 cup finely chopped shiitake mushrooms (use fresh)
1/4 cup finely chopped water chestnuts (canned is fine)
2 green onions, finely chopped
2 Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
1 egg, separated
32 square won ton wrappers
8 cups fat-free reduced-sodium chicken broth

1 cup thinly sliced shiitake mushrooms
1/2 cup thinly sliced water chestnuts
2 green onions, sliced

MIX meat, mushrooms, water chestnuts, onions, dressing and egg yolk until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of the meat mixture to each wrapper.

BEAT egg white lightly. Brush onto edges of each wrapper; fold in half to form triangle. Press edges together to seal. Bring opposite corners of long edge of each triangle together, overlapping corners; brush with egg white to seal.

COMBINE chicken broth, mushrooms, water chestnuts and onions in large saucepan. Bring just to boil on medium heat. Carefully add won tons; simmer 4 min. or until filling is cooked through, stirring occasionally. Serve immediately.


Nutritional Information
Calories 230
Total fat 6 g
Saturated fat 2 g
Cholesterol 50 mg
Sodium 810 mg
Carbohydrate 23 g
Dietary fiber 1 g
Sugars 2 g
Protein 18 g
Vitamin A 2 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 10 %DV
Healthy Living Information
Generally Nutritious
Diet Exchange
1 Starch,1 Vegetable,2 Meat (L),1/2 Fat
Nutrition Bonus
Enjoy the restaurant-quality flavor of this delicious hot soup. As a plus, it can fit into your healthful eating plan.

Kraft Kitchens Tips
How to Prevent Won Ton Wrappers From Drying Out
Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.

Make Ahead
Fill won tons as directed. Place in single layer on baking sheet. Freeze 1 hour or until frozen. Transfer to resealable plastic bag; seal bag. Freeze up to 1 month. Thaw in refrigerator before adding to hot soup to cook as directed

I made this a few nights ago. WE loved the flavors! The prep time is really long but it is so good. Best to make a double batch of the won tons so that you can freeze half of them for next time as it is pretty time consuming to make them. I did make a double batch so we can have the soup again or we can have deep fried won tons later. One other tip, don't cook the won tons too long, They cook a lot like pasta and will go mushy. Enjoy!

Where do your ideas come from?

What are your favorite places to snag a recipe from?? leave a comment and I'll add them to the side so everyone can check the places that inspire you to cook.

Spaghetti Pizza Pie

Prep Time:15 min
Total Time:50 min
Makes:6 servings

8 oz. spaghetti, cooked, drained
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 egg, lightly beaten
1 lb. ground beef, cooked, drained
2 cups spaghetti sauce
1-1/2 cups KRAFT Shredded Mozzarella Cheese

PREHEAT oven to 350°F. Toss spaghetti with half of the Parmesan cheese and egg. Place in 9-inch pie plate; press onto bottom and up side to form crust.

MIX meat and spaghetti sauce; spoon into spaghetti crust. Sprinkle with mozzarella cheese and remaining Parmesan cheese.

BAKE 30 minutes or until heated through. Let stand 5 minutes before cutting into wedges to serve.


Nutritional Information
Calories 430
Total fat 18 g
Saturated fat 8 g
Cholesterol 100 mg
Sodium 680 mg
Carbohydrate 36 g
Dietary fiber 2 g
Sugars 5 g
Protein 29 g
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 30 %DV
Iron 20 %DV

Special Extra
Spoon additional heated spaghetti sauce on serving plate. Top with a slice of Spaghetti Pizza Pie!

I've made this a few time, Its good way to use up your left over spaghetti. :)

Burrito Bake

Prep Time:15 min
Total Time:45 min
Makes:6 servings

Ingredients
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
3/4 cup water
12 TACO BELL® HOME ORIGINALS® Flour Tortillas
1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 cup KRAFT Mexican Style Shredded Cheddar Jack Cheese

PREHEAT oven to 350°F. Brown meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix and water. Bring to boil. Reduce heat to low; simmer 10 min., stirring occasionally.

PLACE 4 of the tortillas on bottom of greased 9-inch pie plate. Cover with half each of the refried beans, meat mixture and cheese. Repeat layers once. Top with remaining 4 tortillas.

BAKE 30 min. or until heated through and cheese is melted. Cut into wedges to serve.

Nutritional Information
Calories 490
Total fat 20 g
Saturated fat 8 g
Cholesterol 60 mg
Sodium 1370 mg
Carbohydrate 51 g
Dietary fiber 5 g
Sugars 2 g
Protein 26 g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 30 %DV

Kraft Kitchens Tips

Round Out The Meal
To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomato and salsa. Sliced fruit makes an easy dessert.

Great Substitute
Try using KRAFT 2% Reduced Fat Shredded Cheese to make this burrito bake.

suggestions put cheese in between tortilla layers.

This is a super filling dish. Everyone loved it. This is a great way to use up some left over taco mix.

Tuna Triangles

1 can tuna
1 cup shredded cheese
2 tablespoons ranch dressing
1 can of crescent rolls


Mix tuna, cheese, and ranch dressing. Fill and roll each crescent roll. Place on cookie sheet and bake 14-16 minutes at 375. (Until dough is cooked.)

Swedish Pancakes

6 eggs
2 cups flour
2 cups milk
1 1/2 teaspoons salt
4 tablespoons oil

Mix all ingredients. Cook in slightly oiled hot pan. Cook on both sides.

15 Min Chili and Rice Wraps

1 can of chili
1/2 cup water
1 cup minute rice
6 flour tortilla shells

add what ever toppings you like

Bring chili, rice, and water to a boil. Turn down to low and cook 5 more minutes or until rice is cooked.

Pork (or chicken) Medallions w/Asian Flair

prep/total time 25 min. yield: 4 servings

I used chicken. This tastes better than takeout and it is easy to make!

1 pork tenderloin (1lb) halved and thinly sliced or 4 chicken breasts
1 tablespoon sesame oil
1/4 cup sherry or chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon hoisin sauce
1 garlic clove, minced
1/8 teaspoon cayenne pepper

In a large nonstick skillet, saute pork in oil in batches until no longer pink. Remove and keep warm. Add the remaining ingredients to the pan; cook and stir over medium heat for 3-4 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.

*For a side I used instant brown rice and added shredded carrots and small chunks of broccoli halfway through the cooking time. I also doubled the sauce to put on top of the rice.

Nutrition Facts: 3 ounces cooked pork equals 202 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 566 mg sodium, 6 g carbohydrate, trace fiber 23 g protein.

Recipe from healthy cooking June/July 2008 pg 27

Mom's take-along-bread

Bake 375 for 20mins or until golden brown and done on bottom

1 frozen bread dough (Roades works great and comes in pkg of 3) {Tanya likes the wheat}
1 pkg of DRIED ranch dressing (Dressing isle like the type used for dipping for chips or veg.
3 tsps of butter (It may need more or less)
1/4 pkg of sandwich meat (For 3 loaves l pkg)
Grated cheese of choice

Thaw out dough roll out to a large square the size of a 9 x 13 pan or smaller. (wheat rolls out smaller than white.)
Mix dressing and butter together according to your taste buds.If put to much dressing it will be too strong,or to much butter will make it greasy.
Spread on thaw out dough and then layer meat in middle of bread then cheese.
Take scissors and cut slits 1" apart on side, up to meat, i have never counted, but i think it may be 8 to 10 cuts.Start on one end and tuck over meat and cheese and start laying over like you would lace you shoe or a braid.


I like to sprinkle seasoning on top like dried cheese or bread crumbs or just what i happen to have on hand.Can put peppers, olives, etc.

We also found out cut up in slices or bit size and put in a zip-lock bag. Enjoy cold or hot.It also can be frozen for quick lunches.

Cheesy Meatball Subs

As you can tell I got this from the KRAFT website as well. This works awesome with spaghetti and meat balls left overs. A good way to use the rest of the sauce up.

Prep Time:5 min
Total Time:15 min
Makes:4 servings, one sandwich each

1 cup spaghetti sauce
1/2 cup water
2 Tbsp. KRAFT Grated Parmesan Cheese
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
4 crusty sandwich buns, split
3/4 cup KRAFT Shredded Low-Moisture Part Skim Mozzarella Cheese

COMBINE spaghetti sauce, water, Parmesan cheese and meatballs in large skillet. Bring to boil on medium-high heat.

REDUCE heat to medium; simmer 8 min. or until meatballs are heated through, stirring occasionally.

SPOON into buns; sprinkle with mozzarella cheese.

Nutritional Information
Calories 490 Total fat 30 g
Saturated fat 13 g Cholesterol 55 mg
Sodium 1320 mg Carbohydrate 30 g
Dietary fiber 3 g Sugars 7 g
Protein 24 g Vitamin A 8 %DV
Vitamin C 8 %DV Calcium 30 %DV
Iron 15 %DV

Since I have made this the first time mom has made it again. :) It was an easy hit!

Sensational Salmon or Fabulous Fish

I love this salmon recipe, I found it on a scraping blog

Ingredients:

One large salmon filet (Costco's are delicious)

"I can't believe it's not butter" spray (or real butter, as you like)

Lemon pepper (I couldnt find lemon pepper, I ended up using 6 different spices. hehehe Pepper corns, fish seasaoning, salt and black pepper. I think that was it. It was really good.)

Directions: Cover a cookie sheet (or something similar to it) in tin foil. Spray with cooking spray. Lay salmon flat on top. Spray with butter all over the top, season liberally with the lemon pepper.

Broil uncovered on low for 25-30 minutes in the oven. Delightfully crispy on top, but flaky, moist, and tender inside.

I made this for dinner a few weeks ago, we ended up waiting for everyone to come home and eat so it cooked for another 30 mins. It was still super good!

Double Chocolate Brownies

Ingredients
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini chocolate chips (semi-sweet)
Butter-flavored cooking spray

Preheat the oven to 350 degrees. Spray an 8x8 inch non-stick cake pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

Each brownie has: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium
Traditional Double Chocolate Brownies have: 260 calories, 3 g protein, 37 g carbohydrates, 12 g fat, 3 g saturated fat, 15 mg cholesterol, 1 g fiber, 165 mg sodium

(The addition of the espresso powder makes these brownies richer and more chocolaty tasting without adding calories. Just be sure you buy instant espresso powder.)

Speedy Chicken Stir-Fry

Prep Time:10 mins total Time 25mins

Makes: 4 servings, 2 cups each

What you need to make this:


8 oz angle hair pasta (capellini), Uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Tosted Seasame Dressing (or Asian Sesame with Ginger, I like this one better)
2 Tbsp. soy sauce
1/4 tsp each: ground ginger, garlic powder, and crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts (or you can have the kids shell the nuts)

COOK, pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 mins. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min, stirring occasionally.

DRAIN pasta mixute; place in large bowl. Add chickin mixture; mix lightly. spoon evenly into serving dishs. Enjoy.

Changes. Jazz it up, substitute whatever vegatable you have on hand. Such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, for the broccoli.

Nutritional Information

Calories 510
Total fat 15 g
Saturated fat 2.5 g
Cholesterol 54 g
Diatary fiber 4 g
sugar 9 g
protein 37 g
Vitamin A 20%DV
Vitamin C 30%DV

Got this from Kraft Food and Family. This is one of my very favorite dishes. This tastes as good or even better as left overs! Enjoy.