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

Dressing:

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.

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

Ingredients:
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)

Instructions:
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

Sicilian Beef and Rice

Instead of serving meat sauce with pasta, try this tasty variation that calls for rice.

Ingredients:
1 package (16oz) frozen pepper and onion blend
1 teaspoon minced garlic
12oz ground beef round steak
2 cans (15 oz each) reduced-sodium tomato sauce
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried thyme leaves
salt and pepper. to taste
3 cups cooked long grain rice, warm
3 tablespoons grated Parmesan cheese

Directions:
1. Cook pepper and onion blend, garlic and ground beef in large saucepan over medium heat until beef is browned and onions are tender, about 6 minutes. Stir in tomato sauce and herbs; simmer, uncovered, until thickened, about 20 minutes. Season to taste with salt and pepper.
2. spoon mixture over rice and sprinkle with cheese. ENJOY!!!

Thai Chicken and Sugar Snap Peas

Here is the other recipe I tried:

Prep Time:10 min
Total Time:1 hr 25 min
Makes:4 servings

-3/4 cup SEVEN SEAS VIVA Italian Dressing, divided
-1 lb. boneless skinless chicken breasts, cut into strips
-2 Tbsp. crunchy peanut butter
-2 Tbsp. honey
-2 Tbsp. soy sauce
-1/2 tsp. crushed red pepper
-1 bag (8 oz.) fresh sugar snap peas, rinsed, drained
-8 oz. thin spaghetti, cooked, drained ( I used WHOLE WHEAT and it tasted GREAT!)

POUR 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.

MIX remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.

COOK and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

Yummy!