Monday, November 26, 2007

Philadelphia New York Cheesecake













Prep Time: 15 min Total Time: 4 hr 55 min Makes: 16 servings, one slice each
1 cup crushed HONEY MAID Honey Graham (about 6 grahams)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan 13x9-inch baking pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

Easy Oreo Trufles













Prep Time: 30 min Total Time: 1 hr 30 min Makes: 3-1/2 doz. or 42 servings, one truffle each
1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted
CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Individual Oreo Cheesecakes













Prep Time: 15 min Total Time: 3 hr 50 min Makes: 24 servings
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
15 OREO Chocolate Sandwich Cookies, coarsely chopped
PREHEAT oven to 350°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Blend in sour cream and vanilla. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in cookies.

SPOON evenly into 24 foil- or paper-lined medium muffin pan cups.

BAKE 30 to 35 minutes or until centers are set. Cool completely. Refrigerate several hours or until chilled. Garnish each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping, 2 strawberry slices and half of an additional OREO Chocolate Sandwich Cookie, chopped, just before serving, if desired.

Dark Molten Chocolate Cakes












Prep Time: 15 min Total Time: 30 min Makes: 6 cakes or 12 servings, 1/2 cake each
1 pkg. (6 squares) BAKER'S Bittersweet Baking Chocolate
10 Tbsp. butter
1-1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
PREHEAT oven to 425°F. Grease six 6-oz. custard cups or souffle dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.

BAKE 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Cut in half. Serve warm.

Holiday Chocolate Dipped Delights













Prep Time: 20 min Total Time: 50 min Makes: 10 servings, 3 dipped small candy canes each
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
Assorted dippers, such as small candy canes, JET-PUFFED Marshmallows, HONEY MAID Graham Sticks, CHIPS AHOY! Real Chocolate Chip Cookies or pretzels
MICROWAVE chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

DIP assorted dippers into chocolate; let excess chocolate drip off.

LET stand at room temperature, or refrigerate on wax paper-lined baking sheet, 30 min. or until chocolate is firm.

Chocolate Candy Cane Cake












Prep Time: 20 min Total Time: 1 hr 40 min Makes: 18 servings
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
18 small candy canes, coarsely crushed (about 1 cup), divided
1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350°F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.

BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.

PLACE one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.

Holiday Cheesecake Presents













Prep Time: 10 min Total Time: 3 hr 40 min Makes: 32 servings, one bar each
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/3 cup butter, melted
3 Tbsp. sugar
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
decorating gels
Colored sprinkles
PREHEAT oven to 350°F. Mix crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of 13x9-inch baking pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour over crust.

BAKE 30 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 32 bars. Decorate with gels and sprinkles to resemble "presents." Store leftover bars in refrigerator.

Sunday, November 25, 2007

Layered Taco Pie










Prep Time: 5 min Total Time: 24 min Makes: 4 servings
1 lb. lean ground beef 1 pkg.
(1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 cup water
4 TACO BELL® HOME ORIGINALS® Flour Tortillas, cut into quarters
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Shredded Cheddar Jack Cheese
2 cups shredded lettuce
1/4 cup sliced green onions
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
PLACE meat in microwaveable (plastic) colander set over bowl. Microwave on HIGH 8 min., stirring and breaking up every 2 min. Discard any fat that collects in bowl. Transfer crumbled meat to 9-inch microwaveable dish. Stir in seasoning mix and water. Microwave 5 min., stirring after 3 min.

REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate. Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese.

MICROWAVE 4 min. Top with lettuce, green onions and sour cream just before serving.

Cheddar and Rice Chicken Skillet








Prep Time: 10 min Total Time: 20 min Makes: 4 servings,1-1/2 cups each
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cups instant brown rice, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
1 green pepper, cut into strips
1-1/2 cups chopped tomatoes
1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
1/2 cup sliced green onions

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.

STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.

ADD tomatoes, cheese and onions; stir until blended.

Chilli Parmesan Chicken









Prep Time: 5 min Total Time: 20 min Makes: 6 servings
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 tsp. chili powder
6 small boneless skinless chicken breast halves ( 1-1/2 lbs.)
MIX cheese and chili powder in pie plate. Add chicken; turn to evenly coat all sides.

PLACE chicken in a shallow baking dish.

BAKE at 400°F for 20 to 25 minutes or until chicken is cooked through.

Black Bean and Rice Tostada










Prep Time: 15 min Total Time: 15 min Makes: Makes 5 servings, two tostadas each.
1 pkg. (16.35 oz.) TACO BELL® HOME ORIGINALS® Soft Taco Dinner
1 cup instant white rice, uncooked
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) corn, drained
2-1/2 cups shredded lettuce
1-1/4 cups KRAFT Shredded Cheddar Cheese
PREHEAT oven to 350°F. Spray both sides of Tortillas with cooking spray; place in single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.

MEANWHILE, cook rice in large saucepan as directed on package. Add beans, corn and Seasoning Mix; mix well. Cook 5 min. or until heated through, stirring occasionally.

TOP tortillas with rice mixture, lettuce, Salsa and cheese.

Sunday, November 11, 2007

Saucy Chicken

This is a meal that Chris requests atleast once a week. It's so yummy, and the gravy from the soup is fabulous!














4 Boneless Chicken Breasts
Salt
Peppper
Flour
2 Tbsp. margarine (I use Oilive Oil instead, and just eye ball it)
1/2 cup Fat Free Sour Crean
Paprika
1-2 Bay leafs
2 Cans 98% Fat Free Cream of Chicken Soup
1 Med. onion, sliced

Salt and pepper chicken breasts, dust lightly with flour. Brown lightly in margarine (or oilive oil). Add onion and bay leaf. Combine soup and sour cream, set aside. Put chicken and onions in 13x9 greased casserole dish. Pour soup mixture over chiken. Cover with tin foil and bake 350 degrees for 1 hour. Sprinkle chicken with paprika and return to oven, uncovered for 10 minutes.

I serve the chicken over Brown minute Rice.

Tuesday, November 6, 2007

Bruschetta Chicken Bake

We had Chris's brother over for dinner tonight, and this was a big hit. It was quick and easy, but looks like you have been cooking all day. I also served Long Green Beans that were sauted in olive oil and italian seasoning, as a side dish. I had 5 blend Italian Cheese to top the beans with, it was delish!



Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each


1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese


PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.


Serving Suggestion
Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute
Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

Diet Exchange:
1-1/2 Starch,4 Meat (VL),1 Fat

Nutrition (per serving)
Calories 310
Total fat 7g
Saturated fat 3g
Cholesterol 80mg
Sodium 710mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 4g
Protein 33g
Vitamin A 10%DV
Vitamin C 15%DV
Iron 15%DV