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.