INGREDIENTS
1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
2/3 cup shredded Cheddar or American cheese
2/3 cup crisp rice cereal
1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed
1 cup cubed cooked chicken or turkey
1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup
1/3 cup slivered or sliced almonds
DIRECTIONS
1. Heat oven to 375°F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup.
2. Cut large pieces of broccoli in half. In large bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds.
3. Bake at 375°F. for 20 to 25 minutes or until edges of biscuits are deep golden brown.
Source: Pilsbury.com
Thursday, September 3, 2009
SPINACH AND ARTICHOKE DIP
1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste
Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
Serve hot with chips or bread.
Yummy! A Party Favorite! May also add Mozzarella Cheese on top and lightly brown.
Source: Cooks.com
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste
Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.
Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
Serve hot with chips or bread.
Yummy! A Party Favorite! May also add Mozzarella Cheese on top and lightly brown.
Source: Cooks.com
Tuesday, September 1, 2009
Layered Pumpkin Loaf
Ingredients
1 cup canned pumpkin
1 cup plus
2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
Directions
HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.
Source: My Friend Kathy :)
1 cup canned pumpkin
1 cup plus
2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
Directions
HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.
Source: My Friend Kathy :)
Banana-Rum Ice Cream with Bananas Foster Sauce and Toasted Pecans
Servings: 8
Ingredients:
1/2 cup chopped pecans
Ice Cream:
1 cup cold milk
2 cups cold whipping cream
2 large eggs, lightly beaten
1 cup packed light brown sugar
2 very ripe bananas, mashed
1 tablespoon pure vanilla extract
2 tablespoons dark rum
1 teaspoon fresh lime juice
small dash salt
Sauce:
1/2 cup unsalted butter
1 tsp ground cinnamon
2 cups light brown sugar
1/2 cup dark rum
1/4 cup banana liqueur
6 ripe but still firm bananas, sliced in rounds
Garnishes:
Fresh mint sprigs
Fresh sweetened whipped cream (optional)
Directions:
Place pecans in a medium-sized skillet over medium heat, shaking frequently and watching carefully to avoid burning. When nuts are just becoming fragrant, remove from heat and set aside.
Thoroughly combine all ice cream ingredients in a large mixing bowl. Pour into ice cream freezer canister and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a covered container and place in freezer for at least one hour.
Melt butter in a large skillet over medium heat. Add next four ingredients, stirring to mix well. Cook for a few minutes until sugar has dissolved and mixture starts to thicken, then add bananas. Cook bananas, turning once, until soft. Remove from heat and allow sauce to cool slightly while placing ice cream in bowls.
Using ice cream scoop, divide ice cream between 8 dessert bowls. Ladle equal amounts of bananas foster sauce over the ice cream. Sprinkle with toasted pecans, garnish with mint leaves and serve immediately (if desired, include dollops of fresh sweetened whipped cream). Enjoy!!
Source: MixingBowl.com
Ingredients:
1/2 cup chopped pecans
Ice Cream:
1 cup cold milk
2 cups cold whipping cream
2 large eggs, lightly beaten
1 cup packed light brown sugar
2 very ripe bananas, mashed
1 tablespoon pure vanilla extract
2 tablespoons dark rum
1 teaspoon fresh lime juice
small dash salt
Sauce:
1/2 cup unsalted butter
1 tsp ground cinnamon
2 cups light brown sugar
1/2 cup dark rum
1/4 cup banana liqueur
6 ripe but still firm bananas, sliced in rounds
Garnishes:
Fresh mint sprigs
Fresh sweetened whipped cream (optional)
Directions:
Place pecans in a medium-sized skillet over medium heat, shaking frequently and watching carefully to avoid burning. When nuts are just becoming fragrant, remove from heat and set aside.
Thoroughly combine all ice cream ingredients in a large mixing bowl. Pour into ice cream freezer canister and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a covered container and place in freezer for at least one hour.
Melt butter in a large skillet over medium heat. Add next four ingredients, stirring to mix well. Cook for a few minutes until sugar has dissolved and mixture starts to thicken, then add bananas. Cook bananas, turning once, until soft. Remove from heat and allow sauce to cool slightly while placing ice cream in bowls.
Using ice cream scoop, divide ice cream between 8 dessert bowls. Ladle equal amounts of bananas foster sauce over the ice cream. Sprinkle with toasted pecans, garnish with mint leaves and serve immediately (if desired, include dollops of fresh sweetened whipped cream). Enjoy!!
Source: MixingBowl.com
Pumpkin Apple Butter
Ingredients:
1& 3/4 cup canned pumpkin
1 cup firm apple,peeled and grated
1 cup apple juice
1/2 cup brown sugar
3/4 tsp pumpkin spice
Directions:
Combine all ingrdients in a medium saucepan.Bring to a boil.Reduce heat to low.Cook,stirring occasionally for 1&1/2 hours.Store in fridge in a tight lidded container for up to 1 month.
Source: Mixingbowl.com
1& 3/4 cup canned pumpkin
1 cup firm apple,peeled and grated
1 cup apple juice
1/2 cup brown sugar
3/4 tsp pumpkin spice
Directions:
Combine all ingrdients in a medium saucepan.Bring to a boil.Reduce heat to low.Cook,stirring occasionally for 1&1/2 hours.Store in fridge in a tight lidded container for up to 1 month.
Source: Mixingbowl.com
Butterscotch Rum Bundt Pound Cake
Servings: about 12
Prep time: 10 min
Cook time: 50-60 min
Total time: about an hour
Ingredients:
1 (11-ounce) package (1 2/3 cups) Nestle Butterscotch morsels, divided use
1 (18.25-ounce) package yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze (recipe below)
Additional chopped nuts (optional)
Directions:
Preheat oven to 350. Grease 10-inch bundt pan.
Microwave 1 1/3 cups (reserve 1/3 cup for glaze) morsels in medium, microwave-safe bowl on medium-high (or 70%) power for 1 minute then stir. Then microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to cake plate and pour glaze over cake; sprinkle with chopped nuts.
For Glaze:
Microwave remaining 1/3 cup morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on medium-high (or 70%) power for 30 seconds then stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Source: Mixingbowl.com
Prep time: 10 min
Cook time: 50-60 min
Total time: about an hour
Ingredients:
1 (11-ounce) package (1 2/3 cups) Nestle Butterscotch morsels, divided use
1 (18.25-ounce) package yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze (recipe below)
Additional chopped nuts (optional)
Directions:
Preheat oven to 350. Grease 10-inch bundt pan.
Microwave 1 1/3 cups (reserve 1/3 cup for glaze) morsels in medium, microwave-safe bowl on medium-high (or 70%) power for 1 minute then stir. Then microwave at additional 10- to 20-second intervals, stirring until smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to cake plate and pour glaze over cake; sprinkle with chopped nuts.
For Glaze:
Microwave remaining 1/3 cup morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on medium-high (or 70%) power for 30 seconds then stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Source: Mixingbowl.com
Spicy Mac & Cheese
Ingredients:
400g penne pasta or macaroni
2-3 tomatoes
40g unsalted butter
1 1/2 Tbsp cornflour
600ml reduced fat milk
75g cheddar cheese grated
75g mozzarella cheese grated
75g romano cheese grated
1/4 tsp ground black pepper
1/4 tsp white pepper
1/4 tsp cayenne pepper - optional
1/4 tsp nutmeg
1 clove garlic - optional
salt, sugar
1-2 Tbsp breadcrumbs
Directions:
Place penne in boiling water and cook until al dente.
Slice tomatoes thinly and sprinkle with salt and sugar and allow to stand.
Sauce: Melt butter, add cornflour, stir for about 3-4 minutes. Add milk a little at a time, add cheese. Stir to get a smooth consistency. Add nutmeg, white pepper and cayenne and stir into the sauce.
Mix the penne and sauce together and pour into the dish.
Place the tomato slices on top with a sprinkling of breadcrumbs, black pepper and extra cheddar cheese.
Bake in a very hot oven or under the grill, long enough to brown the top and warm the tomatoes.
Source: epicurean.com
400g penne pasta or macaroni
2-3 tomatoes
40g unsalted butter
1 1/2 Tbsp cornflour
600ml reduced fat milk
75g cheddar cheese grated
75g mozzarella cheese grated
75g romano cheese grated
1/4 tsp ground black pepper
1/4 tsp white pepper
1/4 tsp cayenne pepper - optional
1/4 tsp nutmeg
1 clove garlic - optional
salt, sugar
1-2 Tbsp breadcrumbs
Directions:
Place penne in boiling water and cook until al dente.
Slice tomatoes thinly and sprinkle with salt and sugar and allow to stand.
Sauce: Melt butter, add cornflour, stir for about 3-4 minutes. Add milk a little at a time, add cheese. Stir to get a smooth consistency. Add nutmeg, white pepper and cayenne and stir into the sauce.
Mix the penne and sauce together and pour into the dish.
Place the tomato slices on top with a sprinkling of breadcrumbs, black pepper and extra cheddar cheese.
Bake in a very hot oven or under the grill, long enough to brown the top and warm the tomatoes.
Source: epicurean.com
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