Mexican Pierogy Casserole

I got my inspiration for this from http://www.pierogy.com/retail/viewrecipes.asp?recipeid=210.

Ingredients:
1 Box Potato & Onion Pierogy thawed
12 oz of your favorite Salsa
1 can of Black Beans
Handful or 2 of cheddar cheese shredded
Crushed Tortillas (I used leftover Hard taco shells)
Dollop of Sour Cream per serving

Heat oven to 350*. In a baking dish mix the first 3 ingredients. Add a layer of crushed tortillas. Top with cheese. Heat approx 15 covered, take off foil and heat until bubbly. Garnish with sour cream when serving.

Blondies

Blondies Recipe (http://www.elise.com/recipes)

Ingredients

• 1/2 cup of butter, melted
• 1 cup of tightly packed dark brown sugar
• 1 egg, lightly beaten
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon of baking soda
• Pinch of salt
• 1 cup of all-purpose flour
• 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

Method

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Makes 9 blondies.

***I made these this past weekend and they disappeared very very fast. These are now my new favorite dessert.***

Bruschetta 'n Cheese-Stuffed Chicken Breasts

Prep Time:
15 min

Total Time:
1 hr

Makes:
8 servings, one stuffed chicken breast each

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

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

Cool Veggie Pizza

Cool Veggie Pizza (kraftfoods.com)

Prep Time:
20 min

Total Time:
2 hr 33 min

Makes:
32 servings

2 cans (8 oz. each) refrigerated crescent dinner rolls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup MIRACLE WHIP Dressing

1 tsp. dill weed

1/2 tsp. onion salt

1 cup broccoli florets

1 cup chopped green pepper

1 cup chopped seeded tomato

1/2 cup sliced pitted ripe olives (optional)

1/4 cup chopped onion

PREHEAT oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.

BAKE 11 to 13 minutes or until golden brown; cool.

MIX cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

*** I just used whatever veggies I had in the fridge. I also omitted the Miracle Whip, dill weed and onion salt replacing it with 1/2 c of Ranch Dressing. I also used Onion & Chive cream cheese. Easily reduce the fat by using reduced fat of Cream Cheese, croissants and dressing.***

Jerked Pork with Pineapple and sweet potatoes

Jerked Pork with Pineapple and sweet potatoes (someone made this for a GTG)

Serves 4

Vegetable oil spray
1 lb pork tenderloin, all visible fat discarded
1/2 tbsp jerk seasoning
16-ounce can pineapple chunks packed in their own juice, drained
Whole cloves (about 24)
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-in cubes
1 medium onion, cut into 1/2-in wedges
1 tbsp light tub margarine
1 tsp sugar
1/2 tsp ground cinnamon

- Preheat oven to 425F
- Lightly spray a non-stick rimmed baking sheet w/ vegetable oil spray. Put the pork on the baking sheet. Sprinkle the jerk seasoning over the pork.
- Pierce each pineapple chunk w/ a whole clove. Arrange the pineapple, sweet potatoes, and onion around the pork. Lightly spray all with vegetable oil spray.
- Bake 22-24 minutes, or until pork is slightly pink in the center. Transfer pork to a cutting board. Let stnad 5 minutes before slicing.
- Meanwhile, remove and discard cloves. Gently stir the remaining ingredients into the vegetables and fruit on the baking sheet.
- To serve, arrange the pork slices on plate. Spoon the vegetable and fruit mixture onto the plates.

Buffalo Chicken Dip

Buffalo Chicken Dip (from my Aunt Kathie)

2- 8 oz Cream Cheese
1- 8 oz blue Cheese dressing
2 cups chopped cooked chicken (approx 2 large breasts) or 2 large cans of chicken
1 cup chopped celery (I actually forgot to put this in)
1- 6-8 oz bottle Frank's Hot Sauce
optional shredded cheese

Melt cream cheese in a sauce pan.
Add the rest of the ingredients.
Pour into baking dish.
Bake for 25 min @ 325*.

Serve with crackers, bread, celery or tortilla chips. This is also good spread out on a wrap and rolled up. I also heard of spreading it on pizza crust for a Buffalo Chicken Pizza.

CHIPS AHOY!® Banana Muffins

CHIPS AHOY!® Banana Muffins (kraftfoods.com)

Prep Time:
15 min

Total Time:
35 min

Makes:
12 servings, 1 muffin each

20 CHIPS AHOY! Cookies, coarsely crushed, divided

2 medium ripe bananas

1 egg

1/2 cup milk

3 Tbsp. oil

1-1/4 cups flour

1/3 cup firmly packed light brown sugar

1 Tbsp. CALUMET Baking Powder

PREHEAT oven to 400°F. Remove 1/2 cup of the crushed cookies; set aside for the topping. Mash bananas with fork in large bowl. Add egg, milk and oil; mix well. Stir in combined flour, sugar and baking powder just until moistened. Stir in remaining crushed cookies.

SPOON evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle with reserved crushed cookies.

BAKE 20 min. or until toothpick inserted in centers come out clean. Serve warm or cooled.

Broccoli Salad

Broccoli Salad (my mom gave me this recipe)

1 bunch broccoli
½ lb bacon crumbled (I skip this)
1 c walnuts
2 tbsp chopped onion
(other veggies you may want like cauliflower, carrots, peppers etc)

Dressing:
1 c mayo
½ c sugar
2 tbsp vinegar

Mix the dressing ingredients together and pour over the rest of
ingredients and toss. Refrigerate.

Baked Corn

Baked Corn (one of my cousins gave me this recipe)

1 pkg frozen corn
2 beaten eggs
2 tbsp flour
2 tbsp melted butter
1 c milk
¼ c sugar
1 tsp baking powder

Thaw corn & drain. Add flour, egg, sugar, salt, milk and melted
butter. Mix thoroughly then add baking powder. Pour in buttered
baking dish. Bake at 350 for 1 hr or until pudding consistency.

Blueberry Muffins

Blueberry Muffins (given by my mother in law)

1 1/4 c oat bran (uncooked)
1 c whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
3/4 c unsweetened applesauce
1/2 c honey
1/2 c vegetable oil
1 egg
1 tsp vanilla
1 c blueberries

Heat oven to 375. Use paper baking cups or grease muffin pans.

Combine dry ingredients

Combine applesauce, honey, oil,egg, vanilla.

Stir in dry ingredients just until moistened

Fill muffin cups almost full

Bake 15-20 min until golden brown.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins (our favorite fall treat)

1 2/3 c whole wheat flour
1 c sugar
1 tbsp pumpkin spice
1 tbsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 c pumpkin
1 stick melted butter
1 c chocolate chips

Mix dry ingredients together

Whisk eggs, pumpkin and butter together

Stir in chocolate chips

Pour over dry ingredients

Fold until moist

Bake 20-25 min or until spongy at 350.

French Toast Casserole

from allrecipes.com

French Toast Casserole

INGREDIENTS

* 5 cups bread cubes
* 4 eggs
* 1 1/2 cups milk
* 1/4 cup white sugar, divided
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1 tablespoon margarine, softened
* 1 teaspoon ground cinnamon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an
8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat
together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg
mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon
and sprinkle over the top. Bake in preheated oven about 45 to 50
minutes, until top is golden.

*** I also added some cut up peaches which was really good - kind of
gave it a peach cobbler taste

Slow Cooker Pineapple Pork Chops

Slow Cooker Pineapple Pork Chops (from a recipe blog)

2 lb. boneless pork loin, cut into bite-sized pieces ( I used1 pork
chop per person
1/2 cup KRAFT Honey Barbecue Sauce
1 can (20 oz.) pineapple chunks in juice, undrained
3 Tbsp. cornstarch
1 large green peppers, coarsely chopped
1 large red peppers, coarsely chopped
2 cups hot cooked rice (2 cups)
1/4 cup PLANTERS COCKTAIL Peanuts, chopped ( I did not use these)

PLACE pork in slow cooker. Add barbecue sauce; mix well.
DRAIN pineapple, reserving 1/4 cup of the juice. Add reserved juice to
cornstarch; stir until well blended. Add to pork mixture; stir until
well blended. Top with the pineapple chunks and peppers; cover with
lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 5 hours). Serve over hot
rice. Sprinkle with the peanuts.

Angel Lush with Pineapple

Angel Lush with Pineapple (from kraftfoods.com)

Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
10 servings, one piece each

Ingredients:
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie
Filling
1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
1 prepared round angel food cake (10 oz.)
10 fresh strawberries (I used kiwi and blueberries)

Directions:

MIX dry pudding mix and pineapple in medium bowl. Gently stir in
whipped topping.

CUT cake horizontally into three layers. Place bottom cake layer on
serving plate; top with one-third of the pudding mixture. Repeat
layers two times.

REFRIGERATE at least 1 hour. Top with strawberries just before
serving. Store leftovers in refrigerator.
DOLE is a registered trademark of Dole Food Company, Inc.

"Healthy Cake"

"Healthy cake"

take 1 box of your choice of cake mix
1 small can of pumpkin puree

Mix the Cake mix and pumpkin together (not putting in the eggs and
oil) until blended completely. Bake as directed on cake box. I like
making them as cupcakes for portion control. Top with a spoonful of
whipped cream or your favorite icing.

Éclair Cake

Éclair Cake (given to me by my friend kelly)

1 Box Graham Crackers
1 large box Vanilla Pudding
8 oz Cool Whip
1 Container Milk Chocolate Icing

Make pudding as directed on box. Let sit for a few mintues.
Mix Cool Whip into pudding.
Put a layer of graham crackers on bottom of 9x13 pan.
Put ½ pudding on top.
Add another layer of Graham Crackers
Put the rest of pudding on top.
Add another layer of Graham Crackers.
Microwave icing for a few seconds so it gets slightly runny. Pour
over Graham Crackers.

Refrigerate for 2 hours

Bourbon Chicken

Bourbon Chicken (from http://busymomscookbook.blogspot.com/)

Ingredients

2 lbs boneless chicken breasts cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

I mix all of the ingredients below the olive oil together and poured
into a ziploc bag and throw the chicken in (you can throw this in the
freezer if you want to have it another night or even make a double
batch so you have one for later!) The next night I'll pull the chicken
out, cut it up into bite size pieces, heat the oil in a pan and brown
the chicken. Then, remove the chicken and add the liquid back and cook
until the liquid is mixed well and the sugars all dissolve. Add the
chicken and bring to a hard boil. Reduce heat and simmer 20min. Serve
over hot rice.

*****NOTE***** This was very spicy (and I normally like spicy foods).
Next time I make this I'm going to reduce the amount of red pepper
flakes.

Sweet Potato Chicken Quesadilla

Sweet Potato Chicken Quesadillas (http://foodiefashionista.blogspot.com)

1 large chicken breast (about 5-6 ounces)
1 teaspoon Southwestern seasoning (like Emeril's)
non-stick cooking spray
1 sweet potato, peeled and cubed
4 whole-wheat, low carb wraps
1 cup fat-free shredded cheddar cheese

Rub seasoning into chicken. Spray a skillet with cooking spray place
over medium heat. Cook chicken until brown and cooked through. Remove
from heat and set aside to cool. Chop cooled chicken into small
pieces.

In a pot of boiling water, cook the sweet potato until soft, about 10
minutes. Drain, return to the pot, and mash. Spread the potato mash
over 2 wraps. Top each with half the chicken, half the cheese and a
second wrap.

Heat a skillet over a high heat (or a panini press or Foreman grill).
Cook each quesadilla until cheese is melted, about 4 minutes. Serve
with salsa.

Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts courtesy of allrecipes.com

Ingredients:
4 skinless, boneless chicken breasts
1/2 c mayo
1/2 c crumbled feta cheese
2 cloves garlic, chopped
1 (10 oz) package frozen chopped spinach thawed and drained
4 slices bacon (we omitted this)

Directions:
1. In a medium bowl, mix mayo, spinach, feta cheese and garlic until
well blended. Set aside.

2. Carefully butterfly chicken breasts, making sure not to cut all
the way through. Spoon spinach mixture into chicken breasts. Wrap
each with a piece of bacon and secure with a toothpick. Place in a
shallow baking dish, Cover.

3. Bake at 375 for 1 hr or until chicken is no longer pink.

*** Sidenote - we didn't butterfly the chicken but flattened out thin
and then rolled it up after putting the spinach mixture in and secured
with a toothpick.

Gram's Chicken Casserole

Gram's Chicken Casserole - my gram made this one time when my husband and I were visiting. My husband loved it so she gave me the recipe.

2 c. cooked cut chicken
1/2 c. green pepper
1/2 c onion
3 tbsp butter
1 tbsp flour
1 tsp salt
Little black pepper
1 c milk
1c chicken broth
8 oz cream cheese
1 sm jr pimentos
1/2 pkg noodles.

Saute butter, peppers and onions. Cook together flour, seasonings,
milk and broth then add cream cheese. Cook the noodles.

Combine everything and place in greased dish. Cover with bread cubes
that have been buttered. Bake at 350 for 30-40 min.

Chicken Casserole Con Queso

Chicken Casserole Con Queso - given to me by my friend Kelly

1 Box Success Spanish Rice Mix
3 c cooked & cubed chicken
1 1/2 c celery - thinly sliced
1/2 c salsa
1 c light Monterey Jack Cheese grated
1/2 c light sour cream
1/2 c light mayo
Pepper to taste
1 c crumbled corn chips

Prepare rice mix according to directions. Preheat oven to 350

In large bowl toss prepared rice mix, chicken, celery, salsa, 3/4 cup of
cheese.

In small bowl, stir together sour cream, mayo & pepper. Add to rice
mixture and put mixture into 13x9 dish. Sprinkle with remaining
cheese & chips. Bake until bubbly.

Serves 6

Tuna cakes

Tuna Cakes - from kraftfoods.com

Prep Time:
10 min
Total Time:
26 min
Makes:
6 servings, two tuna cakes each

Ingredients:
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
1/2 cup shredded carrots
1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
3/4 cup water

MIX all ingredients. Cover and refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat.
For each tuna cake, shape 1/3 cup lightly packed tuna mixture into
patty. Add patties to skillet in batches.

COOK 3 min. on each side or until golden brown on both sides, turning
over carefully.

***I did have some issues with having these stick together so I ended
up squishing them really tight before placing on the skillet. After I
made these I read that someone else had the same issue and just
refrigerated longer.

Stuffed Flounder

Stuffed Flounder

INGREDIENTS

* 1 1/2 pounds flounder fillets
* 1 cup crabmeat - drained, flaked and cartilage removed
* 1 tablespoon finely chopped green bell pepper
* 1/4 teaspoon ground dry mustard
* 1/4 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* ground white pepper, to taste
* 3 crushed saltine crackers
* 1 egg white
* 1 tablespoon mayonnaise
* 1/4 cup butter, melted
* 1 egg yolk
* 5 tablespoons mayonnaise
* 1/2 teaspoon paprika
* 1 tablespoon dried parsley

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets
and pat dry with paper towels.
2. Combine crab meat, green pepper, mustard powder, Worcestershire
sauce, salt, white pepper and the crushed saltines. Combine the egg
white and 1 tablespoon mayonnaise. Stir this into the crab meat
mixture.
3. Brush the flounder fillets with melted butter. Place in a
lightly greased, shallow baking dish. Spoon the crab mixture over the
fillets and drizzle with any remaining butter.
4. Bake the fillets at 400 degrees for 15 minutes.
5. While the fish is baking, lightly beat the egg yolk in a small
bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and
spread this mixture over the stuffing; sprinkle with paprika and
parsley.
6. Increase oven temperature to 450 degrees and bake until golden
and bubbly, about 6 minutes.

In the kitchen

I enjoy getting ideas from other recipe blogs so I decided to start sharing my favorite recipes. Enjoy!