Jennifer B.
Ingredients:
1 tsp vegetable oil
1 pkg (13.8 oz) refrigerated pizza crust
2 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 plum tomatoes
1/4 medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and drained (optional, see Cook’s Tip)
Directions:
1.Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack.
2.Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Ultimate Mandoline fitted with thin slicing blade. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®.
3.Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 8 servings
Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 28 g, Protein 22 g, Sodium 570 mg, Fiber 3 g
Cook's Tip: To cook bacon, cut into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon from pan; drain on paper towels.
20 May 2009
Poppy Seed Chicken Recipe
Laura T.
Ingredients:
2 boneless, skinless chicken breasts (I cut into cubes and boil until cooked
thru, and I boiled with 1 diced celery stalk but you can omit the celery)
1 can Campbell's cream of chicken soup
1-8 oz container of sour cream
*for a healthier option, can substitute fat-free soup and sour cream*
2 teaspoons poppy seeds
1 sleeve Ritz crackers
1/2 c melted butter
*for a healthier option, can use less butter*
1 box Rotelle pasta
Directions:
Cook noodles by directions on box. Drain. Put in bottom of casserole dish.
(If it looks like too many noodles...you can always make an easy pasta salad
with the others...Wishbone Italian salad dressing, some diced onions/green
peppers, sliced ripe olives, cheese chunks and chopped pepperoni slices)
Mix together chicken, soup, sour cream and poppy seeds. Spoon on top of
noodles. Crush 1 sleeve of Ritz crackers and add melted butter. Put on top
of soup mixture.
Preheat oven to 350°, bake for 20 min or until it bubbles.
(you can also serve over rice)
Ingredients:
2 boneless, skinless chicken breasts (I cut into cubes and boil until cooked
thru, and I boiled with 1 diced celery stalk but you can omit the celery)
1 can Campbell's cream of chicken soup
1-8 oz container of sour cream
*for a healthier option, can substitute fat-free soup and sour cream*
2 teaspoons poppy seeds
1 sleeve Ritz crackers
1/2 c melted butter
*for a healthier option, can use less butter*
1 box Rotelle pasta
Directions:
Cook noodles by directions on box. Drain. Put in bottom of casserole dish.
(If it looks like too many noodles...you can always make an easy pasta salad
with the others...Wishbone Italian salad dressing, some diced onions/green
peppers, sliced ripe olives, cheese chunks and chopped pepperoni slices)
Mix together chicken, soup, sour cream and poppy seeds. Spoon on top of
noodles. Crush 1 sleeve of Ritz crackers and add melted butter. Put on top
of soup mixture.
Preheat oven to 350°, bake for 20 min or until it bubbles.
(you can also serve over rice)
PHILADELPHIA 3-STEP Mini Cheesecakes
Melissa G
(From- http://www.kraftfoods.com/kf/recipes/philadelphia-3-step-mini-cheesecakes-55102.aspx?pf=true)
Prep Time:
10 min
Total Time:
3 hr 30 min
Makes:
12 servings
Ingredients:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 OREO Chocolate Sandwich Cookies
1 kiwi
1/2 cup blueberries
1/3 cup raspberries
*for a slightly healthier alternative, reduced fat Oreos, fat-free cream cheese and Splenda can be used*
*for a slightly healthier alternative, reduced fat Oreos, fat-free cream cheese and Splenda can be used*
Directions:
HEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, beating on low speed after each just until blended.
PLACE 1 cookie on bottom of each of 12 paper-lined muffin cups; cover with cream cheese mixture.
BAKE 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.
Kraft Kitchens Tips
Size-Wise
At 12 servings, these mini desserts are sure to be a crowd pleaser at your next gathering.
Cheesecake Squares
Line 8-inch square pan with foil, with ends of foil extending over sides. Mix 1-1/2 cups finely crushed OREO Cookies or HONEY MAID Honey Grahams with 1/4 cup (1/2 stick) melted butter; press onto bottom of prepared pan. Prepare cheesecake batter as directed. Pour over crust. Bake and refrigerate as directed. Use foil handles to remove cheesecake from pan before cutting into 16 squares. Top with fruit. Makes 16 servings.
02 May 2009
Stromboli
Stromboli
from Christy B.
March Cooking Club
1 16 oz frozen bread dough, thawed (I get the Pillsbury pizza dough even thought it isn't 16oz)
4 oz thinly sliced ham (I just use Oscar Myer lunch meat)
1/2 tsp. dried basil leaves, divided
1/2 tsp. dried oregano leaves, divided
3 oz sliced provolone cheese
1 c. shredded part-skim mozzarella cheese
Preheat the oven to 375 degrees. Coat a baking sheet with nonstick cooking spray. Pat the bread dough into an approximately 10x15 inch rectangle on the prepared baking sheet. Arrange the ham slices lengthwise down the center. Sprinkle with 1/4 tsp of the basil and 1/4 tsp of the oregano. Arrange the provolone slices over the seasonings, sprinkle with the mozzarella and the remaining basil and oregano. Bring the long edges of the rectangle to the center and press the edges to seal. Seal the ends. Invert so that the seam side is down on the baking sheet. Bake for 20 to 22 minutes, or until light brown. Makes 12 slices.
from Christy B.
March Cooking Club
1 16 oz frozen bread dough, thawed (I get the Pillsbury pizza dough even thought it isn't 16oz)
4 oz thinly sliced ham (I just use Oscar Myer lunch meat)
1/2 tsp. dried basil leaves, divided
1/2 tsp. dried oregano leaves, divided
3 oz sliced provolone cheese
1 c. shredded part-skim mozzarella cheese
Preheat the oven to 375 degrees. Coat a baking sheet with nonstick cooking spray. Pat the bread dough into an approximately 10x15 inch rectangle on the prepared baking sheet. Arrange the ham slices lengthwise down the center. Sprinkle with 1/4 tsp of the basil and 1/4 tsp of the oregano. Arrange the provolone slices over the seasonings, sprinkle with the mozzarella and the remaining basil and oregano. Bring the long edges of the rectangle to the center and press the edges to seal. Seal the ends. Invert so that the seam side is down on the baking sheet. Bake for 20 to 22 minutes, or until light brown. Makes 12 slices.
29 April 2009
Cornell Chicken
Eileen C.
Some history on "Cornell Chicken" can be found here. The original Cornell Chicken recipe called for an egg to emulify the sauce, this recipe uses Dijon mustard, and in my opinion tastes even better than the original recipe.
Chicken:
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved -or- chicken pieces *you can use boneless skinless chicken but I think this tastes much better with skin & bones
Sauce:
1 tbsp ground poultry seasoning
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tsp rubbed sage
1 tsp rosemary
1/2 cup olive oil
Directions:
1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 3 hours. Do not marinate longer than this or the flavor is too strong.
2. For the sauce: Combine poultry seasoning, salt, pepper, vinegar, mustard, sage, and rosemary; whisk together.
3. Preheat grill with all burners on high for 15 minutes, then turn all burners to medium-low.
4. Remove chicken from brine and arrange on grill skin-side up and baste with sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. If chicken flares up a lot when cooking, turn one side of the grill burners off and place the chicken on that side. The heat from the other two burners will cook the chicken with out the flare-ups. Then at the end turn all burners on to crisp up the chicken.
Some history on "Cornell Chicken" can be found here. The original Cornell Chicken recipe called for an egg to emulify the sauce, this recipe uses Dijon mustard, and in my opinion tastes even better than the original recipe.
Chicken:
2 quarts water
3 1/2 cups cider vinegar
1/4 cup salt
2 (3 1/2-to 4-pound) whole chickens , halved -or- chicken pieces *you can use boneless skinless chicken but I think this tastes much better with skin & bones
Sauce:
1 tbsp ground poultry seasoning
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 cup cider vinegar
3 tablespoons Dijon mustard
1 tsp rubbed sage
1 tsp rosemary
1/2 cup olive oil
Directions:
1. For the chicken: Whisk water, vinegar, and salt in large bowl until salt dissolves. Add chicken and refrigerate, covered, for 1 to 3 hours. Do not marinate longer than this or the flavor is too strong.
2. For the sauce: Combine poultry seasoning, salt, pepper, vinegar, mustard, sage, and rosemary; whisk together.
3. Preheat grill with all burners on high for 15 minutes, then turn all burners to medium-low.
4. Remove chicken from brine and arrange on grill skin-side up and baste with sauce. Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25 to 30 minutes, basting with sauce halfway through cooking. Flip chicken skin-side down and baste with sauce. Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170 to 175 degrees, 20 to 25 minutes longer. If chicken flares up a lot when cooking, turn one side of the grill burners off and place the chicken on that side. The heat from the other two burners will cook the chicken with out the flare-ups. Then at the end turn all burners on to crisp up the chicken.
Buffalo Wing Poppers
from Eileen C
http://www.tasteofhome.com/Recipes/Buffalo-Wing-Poppers
Ingredients:
20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken (I used equivalent amount canned chicken)
1/2 cup blue cheese salad dressing (I used ranch)
1/2 cup buffalo wing sauce
Directions: Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 40 appetizers.
Notes: I cooked these about an hour and they still were extremely spicy! Next time I would prob use less wing sauce, so they weren't so spicy, and I think I'd prefer cheddar to mozzarella. Also, I might just leave the chicken out altogether.
http://www.tasteofhome.com/Recipes/Buffalo-Wing-Poppers
Ingredients:
20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken (I used equivalent amount canned chicken)
1/2 cup blue cheese salad dressing (I used ranch)
1/2 cup buffalo wing sauce
Directions: Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 40 appetizers.
Notes: I cooked these about an hour and they still were extremely spicy! Next time I would prob use less wing sauce, so they weren't so spicy, and I think I'd prefer cheddar to mozzarella. Also, I might just leave the chicken out altogether.
Sweet Iced Tea
Eileen C.
For cooking club, I made Michelle's recipe that can also be found in the cookbook. It came out amazing, the only thing I think I did slightly wrong was I used Salada Decaffeinated Black Tea- just because that is what I had around- but it is a little bitter, and I think it would have been better to use Lipton. I am so excited I now can make real "sweet tea".
SWEET ICED TEA
2 family-sized tea bags (equivalent to 8 regular sized tea bags)
3/4 to 1 c. sugar
water
Fill 2 qt saucepan three-quarters of the way with water (6 cups water). Boil water. Remove boiling water from stovetop and add two family size tea bags to the pot. Allow to steep approximately 15 minutes. If you desire stronger tea use more tea bags or allow to steep longer. While tea is steeping, in the pitcher you will use to serve the tea, mix together sugar and approximately 4 cups of water. Stir until sugar is completely dissolved. It is important to dissolve sugar before adding tea. Once tea has steeped for desired length, remove tea bags and add tea to dissolved sugar mixture. Fill remainder of container (1 gallon or approx 4 L) with cold water and stir. Pour into a glass of ice.
For cooking club, I made Michelle's recipe that can also be found in the cookbook. It came out amazing, the only thing I think I did slightly wrong was I used Salada Decaffeinated Black Tea- just because that is what I had around- but it is a little bitter, and I think it would have been better to use Lipton. I am so excited I now can make real "sweet tea".
SWEET ICED TEA
2 family-sized tea bags (equivalent to 8 regular sized tea bags)
3/4 to 1 c. sugar
water
Fill 2 qt saucepan three-quarters of the way with water (6 cups water). Boil water. Remove boiling water from stovetop and add two family size tea bags to the pot. Allow to steep approximately 15 minutes. If you desire stronger tea use more tea bags or allow to steep longer. While tea is steeping, in the pitcher you will use to serve the tea, mix together sugar and approximately 4 cups of water. Stir until sugar is completely dissolved. It is important to dissolve sugar before adding tea. Once tea has steeped for desired length, remove tea bags and add tea to dissolved sugar mixture. Fill remainder of container (1 gallon or approx 4 L) with cold water and stir. Pour into a glass of ice.
29 March 2009
Beer Bread recipe
Melissa G
Apparently, this recipe is comparable to Tastefully Simple's recipe, and Eileen C says she has a similar recipe in the cookbook. Just another reason to pick up a copy of our wonderful cookbook!
* 3 cups self-rising flour
* 1/4 cup sugar
* 1 (12-ounce) beer or other carbonated beverage of your choice
* melted butter, optional
Stir together all ingredients; spoon dough into a lightly greased loafpan. Optional, pour a little melted butter over top. (I also mix honey in with the butter, which tastes so delicious. :)
Bake at 375° for 55 to 60 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Remove from pan, and cool on wire rack.
Apparently, this recipe is comparable to Tastefully Simple's recipe, and Eileen C says she has a similar recipe in the cookbook. Just another reason to pick up a copy of our wonderful cookbook!
* 3 cups self-rising flour
* 1/4 cup sugar
* 1 (12-ounce) beer or other carbonated beverage of your choice
* melted butter, optional
Stir together all ingredients; spoon dough into a lightly greased loafpan. Optional, pour a little melted butter over top. (I also mix honey in with the butter, which tastes so delicious. :)
Bake at 375° for 55 to 60 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Remove from pan, and cool on wire rack.
28 March 2009
Dried Tomato and Chicken Cheese Ball
Melissa G (originally submitted by Mary Dearing on
http://www.tastefullysimple.com/Cultures/en-US/Recipes/recipes.htm?rid=2273&src=s)
I made this for a Pampered Chef party I hosted, and it was so easy, not to mention that it tasted
good. :)
Ingredients
5 oz. can white chicken, drained
8 oz. softened cream cheese
2 Tbsp. shredded cheddar cheese
5 tsp. Dried Tomato & Garlic Pesto Mix
Crackers
Directions
Combine first 4 ingredients. Chill overnight to blend flavors. Serve with crackers. Makes about 1 1/2 cups spread.
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