Grilled Bruschetta Chicken

2 new posts below!

I wish I would have taken a picture of this meal, because KRAFT food and family didn't have a printable picture, it's such a pretty meal when it's all cooked!!!

4 small Boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 Tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil

HEAT grill to medium heat.

COVER half the grill with sheet of heavy-duty foil. Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

PLACE chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place on foil. Top with tomato mixture. Grill, covered
grill 8 min. or until chicken is done (165ºF)

Note: I used my George Foreman to cook this mean, let's be honest...my hubby is the one who runs the grill and he wasn't home from work yet. It still turned out yummy, but this would be KILLER on the grill. If you are looking to make something fancy for a cookout with friends or family, this one looks super impresive but is rediculously easy. ENJOY!

Recipe taken from KRAFT Food and Family Magazine

Chicken Bow-Tie Pasta Salad

This was such a yummy recipe for summer time! My husband usually hates pasta, but he loved this recipe, this one's a keeper!

2 cups Farfalle (bow-tie pasta), uncooked

2 cups fresh broccoli florets

1 pkg. (6 oz.) Grilled Chicken Breast Strips (find this in the frozen section or you can grill your own chicken and slice it up.

1 cup halved cherry tomatoes or 1 large tomato, cut into chunks

1/2 cup KRAFT Light Zesty Italian Dressing

1/2 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles

1/4 cup sliced black olives

1/4 cup KRAFT Grated Parmesan Cheese

Make It
COOK pasta as directed on package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.

TOSS chicken, tomatoes, dressing, cheese crumbles and olives in large bowl. Add pasta mixture; mix lightly.

SPRINKLE with Parmesan cheese.

Recipe taken from Kraft Food and Family Magazine

Grilled Chicken Wraps

This is a new recipe I tried, and my family loved it! It's a great summer recipe!
Prep: 25 minutes Total: 34 minutes

1 Lb. Boneless Chicken Breasts
2 tsp. oil
1 cup Mexican Style Shredded Four Cheese (But, I used my favorite cheese for this. If you are local, I went to Gossners and picked up a bag of their nacho cheese. It has a kick!)
1 tomato, chopped
3 Tbsp. Zesty Italian Dressing
2 tsp. chili powder
4 flour tortillas (8 inch)

PREHEAT grill to medium heat. Brush chicken with oil. Grill 6 to 8 minutes on each side or until cooked through. Remove from grill, let stand 5 minutes before cutting into strips. Place in medium bowl.

NOTE: I used an indoor grill, you could also use a george foreman, if you didn't want to grill outside.

ADD cheese, tomatoes, dressing and chilli powder, mix lightly. Spoon evenly down centers of tortillas. Fold like a burrito.

GRILL wraps, seem side down, until grill marks are charred on tortilla on both sides.

Recipe taken from Kraft Food and Family Magazine

Homemade oreo cookies

For Father's Day I wanted to make something extra special, these are it! If you have never made homemade Oreo's before, this recipe is a must, beware, if you have a hard time with self control.... DO NOT MAKE THESE!! LOL!!



Cookie:
2 boxes Devil's Food Cake Mix
2 squares margarine
4 eggs

Stir above ingredients together. Roll into 1" balls and bake 350 for 10-12 minutes, long enough that the center is baked. After they cool, spread frosting on top of one of the cookies and top it off with another cookie.

Recipe for Frosting:
8 oz cream cheese, softened
splash of vanilla (about a tsp.)
one stick of butter-melted
powdered sugar, about 3/4 a bag

Enjoy!
These are better a day later, when they have time to sit and get super soft....yum!

Strawberry Shortcake waffles

These are the killer waffles that we ate on Easter morning....it put's Bisquick to shame!!!



2 eggs
2 cups buttermilk
2 cups Gold Medal Flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/4 cup plus 2 Tbsp. shortening

Heat waffle iron. Beat eggs; beat in remaining ingredients with beater until smooth.

Pour batter into waffle iron and cook until golden brown.

For the strawberry shortcake, we just cut up strawberries and pour sugar over the top and let them sit all night in a tupperware bowl. Then stir really well the next morning, top off the waffles with the strawberries and light cool whip. Enjoy!

Southwest Sandwiches

My husband claims that "This is the best sandwich EVER." These sandwiches definately have a KICK, but you can mellow them out for the kiddos. This recipe is great for leftover Roast. Don't worry if you cook your Roast with Lipton Onion soup, it will still work, in fact it's heavenly with the seasoning. So, buy a huge roast enjoy it while it's hot, stick it in the fridge and enjoy the leftovers the next day. Note: you actually want a leftover roast, or a roast that has been cooled in the fridge and is easy to slice.

Sourdough bread
Roast Beef
Whole Green Chillies (these are the large, long green chillies) about 1 chilli per sandwich.
Montery Jack Cheese

First take whole chillies and put them under a broiler. Check them every 2-3 minutes. Once they start getting dark and blistering, you will want to turn them and let all the sides of the chillies blister. (Note: Chris's family always grows chillies and jalepenos in a garden, and they always grow in a huge ABUNDANCE. You can put these in a ziplock bag and freeze them and use them all winter...they are great!!!)

Once your chillies are blistered, put them in a ziplock bag and let them sweat and cool down. Then (and you may want to use gloves), peel the skin off and then slice down the center of the chilli and open it up.


To assemble: butter 2 pieces of sourdough bread, then layer on thin slices of roast beef, then the chillies, then salt them pretty well, then add the cheese. (Note: We use I can't believe it's not butter spray, it's a pretty healthy sandwich!)

Here's what it will look like assembled (and yes we leave the seeds in, they are yummy, but if your a wuss, you can remove the seeds!!!)



Toast the sandwich on a skillet until both sides are brown and cheese is starting to melt.

**For the kids version, omit the chilli. Montery Jack isn't too hot, Isabella loves this sandwich!!! Enjoy!

Pretzel Salad

This is one of my favorite salads. Let's be honest, it really should be catogorized as a dessert. It's to die for, it hits the spot when you are having a salty/sweet craving. Enjoy!

crust:

2 cups crushed pretzels

2 Tbsp. sugar

3/4 cup melted butter

-mix together and press into 9x13 pan. Bake in 400 degree oven for 5 minutes. Completely cool.

Mix together:

1 8oz. pkg. cream cheese, softened

1 cup sugar

1 15oz. can crushed pineapple, drained

Fold in 8 oz. container of Cool Whip and put on top of crust.

Pour over crust

Dissolve 2 small pkg. raspberry jello into 2 cups boiling water. Add 2 10 oz. pkgs. frozen raspberries and let set until syrupy. Pour GENTLY (and I mean gently, so it doesn't mix with cream cheese mixture) over cream cheese mixture. Set in refrigerator.

NOTE: pretzel sticks are easier to crush

Cafe Rio's Tomatillo Ranch Dressing

This ranch dressing tastes exactly the same as Cafe Rio's, I LOVE it!

1 Hidden Valley Ranch buttermilk ranch dressing mix (prepare as per package)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (with seeds if you want it spicy)
Blend all ingredients in a food processor. Add ranch that you prepared and blend 15 more seconds.

Enjoy!

Gooey Turtle Bars

What is it about this cold crappy weather that makes you want to stay inside and eat an entire pan of something covered in chocolate, is it just me?? Well, if you like chocolate (and caramel) here's a recipe for you!!

1/2 cup butter, melted

1 1/2 cups vanilla wafer crumbs ( I did a little more than 1 1/2 cups I was closer to 1 3/4 maybe even 2-I really like my graham crust thick!!!)

2 cups (12 oz.) semisweet chocolate morsels (I used the mini chocolate chips, they are just so cute!)

1 cup pecans (I bought the pecans that are already cut up really small)

1-12 oz. jar caramel topping (I prefer Mrs. Richardson brand, either butterscotch caramel or just plain caramel-it's really rich!) They come in 16 oz. bottles, and for those of you that know me, know that I think if 12 oz. of caramel is good, 16 oz. has got to be better, so I used ALMOST an entire jar.

COMBINE butter and wafer crumbs together and press firmly into a 13x9 pan. Sprinkle with chocolate morsels and pecans.

REMOVE lid from caramel topping, microwave at high for 1 minute. Stir and microwave another 30 seconds. Drizzle over pecans.

BAKE 350 for 12-15 minutes or until morsels are almost completely melted ( I like the look of the mini chocolate chips, so I let mine semi melt)

COOL in pan. Chill at least 30 minutes. Cut into squares.

Citrus Sugar Cookie Frosting

This is for you Jeannie!

My dad makes the best sugar cookies with the best citrus frosting, here is the recipe for the frosting (It really is this easy).

1/2 cube butter
water
powdered sugar
Concentrated Orange Juice (not OJ already mixed up)

Melt the butter, pour in powdered sugar and mix. Add water if necessary to make it the right consitency. Add 3 Tbsp (or more) of concentrated orange juice-right out of the can. Add more if you want to make it stronger. Enjoy!

Simmering Holiday Potpourri

I had some friends requesting this recipe, it honestly makes your home smell like the holidays, it's one of my favorites!!!

1 orange
1 lemon
1/2 cup (more if you'd like) cranberries
8 (1/2) cinnamon sticks
Bay leaves

Cut lemons and oranges into quarters, Combine all ingredients in a pan with 6-8 cups water. Bring to boil. Reduce heat and simmer for as long as desired. Add more water as needed. Cover leftovers and refrigerate. Can be used for days...just return to stove top and heat. Enjoy!

WhiteBean Chicken Chilli

I can't take any credit for this one, my friend had me and the girls over for a playdate a few weeks ago and she made this for lunch....it's heavenly, I just had to share!!

2 chicken breasts, cubed
1/2 cup chopped onion
1 clove garlic, minced
1 tbsp oil
2 cans white beans
2 (14.5 oz) cans chicken broth
1 cup dry elbow macaroni
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1 cup sour cream
1/2 cup whipping cream

1. In large pot, saute chicken, onion and garlic in oil, until chicken is no longer pink.
2. Add all other ingredients, except sour cream and whipping cream.
3. Bring ingredients to a boil. Reduce heat and simmer uncovered for 30 minutes.
4. Remove from heat. Stir in sour cream and whipping cream. (It's important to stir in sour cream first to keep the whipping cream from curdling.) Enjoy!

PISTACHIO MARSHMALLOW SALD

This is another holiday classic at our house, I LOVE it!

2 boxes of Jello Pistachio mix
2 large cans of crushed pineapple
1 large tub of whip crème

Mix pistachio mix with pineapple (do not drain pineapple – the juice mixes with the dry pistachio mix). Spoon in marshmallows and mix together with pistachio/pineapple mixture. Add whip crème and mix together.

Marshmallow Fruit Salad

I am getting so giddy that the holidays are getting close. This is one of my favorite salads my mom would make for special occasions. I will be making this one for Thanksgiving this year. Yum!

2 large cans of Pineapple Tidbits (or Chunk, but you have to cut the chunks in half)
2 large cans of Mandarin oranges
Small bag of mini marshmallows
Small bag of coconut
1 pint of sour cream

Drain pineapple and mandarin oranges. Put fruit in a large bowl and add mini marshmallows and coconut to your desire. Add sour cream by the tablespoon (start out with 2 tablespoons) and mix together. Add more sour cream, marshmallows and coconut as desired. Enjoy!

Warm Lemon Chicken Sandwich

2 Lemons
2 Tbsp. FRESH thyme leaves
pinch of salt and fresh ground pepper
4 Boneless skinless chicken breasts
2 garlic cloves
3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. grated Parmigiano-Reggiano Cheese (Find this in the specialty cheese section of grocery store.)
1 Large Avacado
4 Kaiser Rolls, cut in half

In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, pinch of salt and fresh ground pepper. Add the chicken breasts and toss to coat, let marinade for couple of hours in fridge.

Preheat a non-stick skillet over med-high heat (I used an indoor grill pan-either will work). Add a couple of Tbsp. of Extra Virgin Olive Oil to pan, cook for 5-6minutes on each side, or until chicken is no longer pink. Remove to a cutting board and tent with foil.

In the meantime while chicken is cooling in foil. Mix garlic, 3 Tbsp. Extra Virgin Olive oil, and the Parmigiano-Reggiano cheese. Spoon onto the top half of Kaiser Roll. Bake at 400 until cheese is melted and Roll gets brown around edges.

Thinly slice chicken and layer on roll, add sliced avacado, sprinkle a little salt, and enjoy!

3 New Recipes Below

I have been a slacker with my Kitchen blog. I have actually tried a few new fall recipes, but I didn't think they were blog worthy. So I have posted 3 new blog worthy recipes below. Enjoy!

Cream Cheese Frosted Pumpkin Squares

I made these for dessert tonight, and these are sooo yummy! The recipe called for 1/4 cup of cream cheese, and I thought if 1/4 cup is good, an entire package of cream cheese has got to be better....I was right! This is a super moist cake. I want to try to make it again but add chocolate chips and cook it in mini loaf pans, if it works I will add the recipe to my blog!



1 cup sugar
2 Large Eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup all purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt


Cream cheese frosting:
3/4 cup confectioners sugar
1 pkg. cream cheese (I used the Neufchatel 1/3 less fat and it was great)
2 Tbsp. melted butter or margarine
1/2 tsp vanilla or vanilla extract (I use pure vanilla and I think it makes everything taste better).

Preheat oven to 350 degrees. Grease an 8" square pan.
To prepare cake, put sugar and eggs in bowl and beat on med. speed for 2 minutes. Beat in pumpkin and oil. At low speed add flour, cinnamon, baking soda, baking powder, and salt-beat 1 minute.

Pour batter into prepared pan. Bake 25-30 minutes. (Note: Use a toothpick to check the center, I had to cook my cake a couple minutes extra to get the center completely cooked.)

Prepare frosting and frost once cake is completely cooled.

Bisquick Coffee Cake

If you have never had this before, this is a must try. Although the name sounds like coffee is included as an ingredient, it's not. This is one of Chris's favorite breakfasts recipes. He woke up this morning and was craving this, so he made a big pan, it was so yummy-especially when it comes right out of the oven. This would be a great recipe if you have company staying at your house-or for the holidays. You can double the batch and put it in a 13x9 pan and it will feed a lot of people. Enjoy!



2 cups Bisquick (don't use non name brand pancake and waffle mixes...it doesn't work....stick with Bisquick, we have learned this the hard way!)
2 Tbsp. sugar
2/3 cup milk
1 egg

Topping:
1/3 cup Bisquick
1/2 tsp. cinnamon
1/3 cup brown sugar
2 Tbsp. firm butter

Mix topping and set aside. Mix other ingredients and pour into greased 9" round cake pan (we use an 8"square or double the recipe and put it in a 9x13 pan-either works). Sprinkle topping over batter. Bake at 350 degrees for 18-22 minutes or until golden brown. Insert toothpick to make sure the center is cooked.

Makes 10 servings.

Sausage Soup

At YW Girls camp this year we made these really cute recipe books and then we did a recipe exchange. Being the total nerd that I am, I wrote down all the ingredients for this recipe and no insructions. I went to make it on Friday and turned the card over to discover no directions, so I just kind of went for it, and it turned out yummy.

4 slices of bacon (I bought the thick bacon from the meat dept. it makes the biggest difference)
1 Lb. Italian sausage
1 Lg. onion, chopped
1 Lg. Potato, baked
1 cup water
2 cartons half and half (I think each one is 1 Pint?) They are just the small size ones.
2 cans cream corn
1 4oz. can green chillies
2 oz. pimentos (You can find these in the pickle section)

Cook bacon, drain and set aside.
Bake Potato and set aside.

In large pan cook the sausage with the onions. I added a little salt and pepper. Drain fat.
Add water and half and half to the sausage. Add creamed corn (don't drain), green chillies, and pimentos. Bring to a low boil and immediately reduce to low/med and simmer for 25-30 minutes. Stir frequently.
While the soup is simmering, cut baked potato into large cubes and break the bacon into bits.
The last 10 minutes add potatoes and bacon. I added a little more salt and pepper.

Aloha Cake

I am such a slacker! Last month after Eva's blessing, we had a little picnic with family and friends at the park. My mother in law brought Aloha cake and everyone was asking for the recipe. It's just taken me a month to post it to the blog, sorry! But here it is, enjoy!

1 pkg. yellow cake mix with pudding in the mix

Filling:
1 8 oz. pkg. cream cheese, softened
1 Large (6 oz.)pkg. vanilla instant pudding
3 cups milk

Topping:
1 20 oz. can CRUSHED pineapple, drained very well
1 12 oz. carton Cool Whip
2 to 3 cups shredded coconut

Make cake mix as directed on package and bake in sheet cake pan (11x17) or 2 9x13 pans. bake only about 20 to 25 minutes. Cool. Beat softened cream cheese. Mix instant pudding and milk, add to cream cheese. Mix until smooth and pour over cooled cake. Sprinkle crushed pineapple (that has been thoroughly drained) over pudding mixture. Spread Cool Whip over cake. Spinkle coconut over Cool Whip. Refrigerate.

LOWER CALORIE VERSION:
Use low fat (non fat) cream cheese, lite Cool Whip and sugar free pudding-I promise it's just as good!!!