Friday, July 25, 2008

Peaches and Cream No-Bake Cheesecake

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

Chinese Chicken Salad

1 bag of coleslaw mix

3 celery sticks, chopped

1/2 bunch of green onions, chopped

2 bags of Tyson grilled cubed chicken or 2-3 chicken breasts cooked & cubed

1/2 c. cashews (optional)

1 package of Raman noodles uncooked, crunched up


1 package of Raman noodle seasoning (I prefer chicken)

2 T. sugar

1 tsp. salt

1/2 tsp. pepper

1-1/2 T. red wine vinegar

1-1/2 T. balsamic vinegar

1/2 c. vegetable oil

Mix up salad fixings. Combine dressing ingredients and mix well. Pour dressing over salad and toss well. Refrigerate.

I usually double the dressing recipe since I like my salads wet.

Tuesday, July 15, 2008

Mediterranean Chicken

Prep Time:10 min
Total Time:24 min
Makes:6 servings

-1/3 cup Grated Pecorino Romano Cheese
-1/4 cup plain dry bread crumbs
-1 tsp. dried basil leaves
-1/4 tsp. paprika
-1/4 tsp. salt
-1/4 tsp. ground black pepper
-6 large boneless skinless chicken breast halves (2 lb.)
-3 Tbsp. oil
MIX cheese, bread crumbs and seasonings.

DIP chicken in oil, then into cheese mixture, turning over to evenly coat both sides.

PLACE in large skillet sprayed with cooking spray. Cook on medium heat 5 to 7 minutes on each side or until cooked through
Credits to KRAFT

Santa Fe Grilled Chicken Salad Wrap

Prep Time:20 min
Total Time:20 min
Makes:4 servings, two wraps each

-4 cups torn romaine lettuce
-1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips (I'm not a fan of the already packaged chicken so I used chicken breast cut into small pieces and cooked)
-1 large tomato, chopped
-1 can (11 oz.) whole kernel corn, drained
-1/2 cup Mexican Style Shredded Cheese
-1/4 cup Ranch Dressing
-1/4 cup Thick 'N Chunky Salsa
-8 Flour Tortillas

TOSS romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.

COMBINE dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

Credits to KRAFT

So So Yummy!

Scalloped Potatoes

8 Baked Potatoes
2 cans Cream of Chicken soup
1/2 tsp Salt (opt.)
1/2 cube butter or margarine, softened not melted (I just put it up into cubes and mixed it in)
1 pint sour cream
1 med. onion chopped fine (we used green onions)
2 cups grated cheese (used a little more than 2 cups)

Bake potatoes. Peel and slice (we left the peels on). Mix all the ingredients. Add sliced potatoes. Place mixture in 9x13 pan. Bake at 350 until hot & bubbly.

*If using boiled potatoes use only 1 can of soup and less then 1 pint sour cream.

Recipe by: Flossie Kay of Heyburn Idaho