Capellini Caprese

1/2 lb. capellini or spaghetti, uncooked
1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup shredded Mozzarella Cheese
1/3 cup fresh basil, finely sliced

COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Substitute 3 tomatoes, chopped, for the grape or cherry

Chicken Lo Mein

1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing or
(I use Stonewall Kitchen Sesame Ginger Teriyaki Sauce)
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped Peanuts

COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with peanuts.

Variations:
Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing along with the chicken and garlic. Pork Lo Mein: Substitute 1 lb. pork tenderloin, cut into strips, for the chicken and reduced-sodium beef broth for the chicken broth.

Grilled Bruschetta Chicken

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup Shredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).

Smokey Grilled Pork Chops

3-4 thick pork loin chops from Costco

Marinade:
1 2/3 C. boiling water
1/3 C. brown sugar
1/2 Tbs. salt
1 Tbs. liquid smoke

Stir all ingredients together until dissolved. Place meat in a ziplock bag and put in fridge to marinate for 5-6 hours. (Or as much time as you have. I only had time to marinate the pork chops for 1/2 hour and they still turned out tender and yummy.)

Grill on medium-high heat for 7 minutes on each side, or until done.

Serve with Roasted Chipotle-Raspberry Sauce

Microwave Caramel Popcorn

3 bags microwave popcorn
Pop the popcorn and pour into a small bowl. Shake to get the unpopped kernels to the bottom. Take out handfuls and put in a large bowl.

Microwave together:
2 cubes real butter
1 cup brown sugar
1/2 C Karo syrup
I do 2 minutes, stir with a wisk and then 2 minutes longer. It depends on your microwave.

2 tsp vanilla
1 tsp baking powder
Stir in all at once, stir well. Pour over popcorn and mix well.

Orange Cranberry Pork Roast

It taste gourmet but it is really fast & easy to prepare. It has the most delicious flavor you'll love it!

3lb Pork Roast

1 can of Cranberry sauce

1/4 c. of Honey

2 tsp Orange Zest

1/4 c. Orange Marmalade

1/8 tsp Ground Cloves

1/8 tsp Ground Nutmeg

Salt and Pepper

Season the Pork Roast with salt and pepper, place it in a crock pot. Mix up the other ingredients and pour over the pork. Cook on low for 8-10 hours. To sever slice the pork and place on a platter. It is nice to garnish the dish with thinly sliced oranges and parsley springs. I serve it with mashed potatoes (you can use the left over sauce for gravy).

Tropicana Sandwiches....these are seriously so good!

For each sandwich you will need three pieces white bread (I use Great Harvest), avocado, pineapple ring, coconut flakes, bacon, tomato, and slice of cheese (I use muenster but you can use whatever).

Toast bread. Spread mayo on one side of one of the pieces of bread. Mash up avocado and spread on bread. Then layer on coconut and 1 pineapple ring. Spread mayo on both sides of the next piece of bread and put on sandwich. Then add bacon, cheese, and tomato. Spread mayo on last piece of bread and put on top. Cut into triangles and put a toothpick in each one.

*These sound kind of weird but they are so dang good. My husband loves it when I make these for dinner. I have even made them for bunco and they are always a hit.

Delicious Fruit Dip

1 8oz. Pkg. Cream Cheese
1/2 Cup Brown Sugar
1 Cap full of vanilla

Mix well with a hand mixer until blended light and fluffy. Eat with all of your favorite fruits!

Yummy Vegetable Dip

2 Cups Sour Cream
2 Cups Mayonnaise
2 Cups Grated Cheese
1 Pkt. Ranch Buttermilk Recipe Salad Dressing Mix

Just mix it all together and enjoy with your favorite veggies!!

Easy Chicken Parmesan

8 Chicken breasts
1 bottle favorite spaghetti sauce
1 C chicken broth
Parmesan cheese

Put uncooked chicken breasts into a greased 13 x 9 pan. Pour chicken broth and spaghetti sauce over chicken. Sprinkle with Parmesan cheese. Cover with foil and bake at 350 for 1 hour or until chicken is done. Serve over your favorite pasta noodles.

Swiss Chicken

6 chicken breasts
1 C Swiss cheese
5 C seasoned stuffing mix
1 can Cream of Mushroom Soup
1 C sour cream

Place chicken, cheese, stuffing mix in a greased 13 x 9 baking dish. Combine soup and
sour cream and spread over the stuffing.

Cook uncovered at 375 for 1 hour

Cafe Rio Pork

Boneless Pork Roast
1/3 C water
Garlic Salt
Pepper

Cook in crock pot on low for 6-8 hours.

Mix together
1/2 C Green Chili Sauce
1/2 C Brown Sugar

Mix into shredded pork and serve with warm flour tortillas.

Banana Nut Bread

1/2 C butter
1 C sugar
2 eggs
1 1/2 C mashed (ripe) bananas
1/4 C milk
1 tsp. lemon juice
1 tsp. Vanilla

2 C flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C chopped nuts

Cream butter and sugar. Add eggs and beat. Add bananas, milk, lemon juice, and vanilla. Beat in dry ingredients and mix well. Add nuts. Bake in a well greased 8 x 4 x 3 inch loaf pan for 1 hour at 350. Makes 1 loaf.

Easy Taco Casserole

1 lb hamburger
1 package taco seasoning
Rotini noodles
2 cans Tomato Sauce
1 can Corn
Mild Cheddar Cheese as much or as little as you like

Brown & Drain Hamburger. Mix taco Seasoning in with meat.
Cook Noodles as directed on package, and drain water.

Mix together hamburger, noodles, Tomato Sauce, Cheese, & Corn.
Put in casserole dish and bake at 350 degrees for 30 minutes.

Easy Symphony Cake

1 Milk Chocolate Cake mix
1 can Eagle Sweetened condensed milk
1 tub of Cool Whip
Symphony bar crushed

Make Cake as directed on box, while warm poke holes in cake. Pour Condensed milk over cake and let cool. Just before serving top with cool whip and crushed symphony bars. Refrigerate any leftovers.

Fruit Smoothie

Jamba Juice Smoothie Recipes
1/2 cup apple juice
3/4 cup strawberry nectar
1 cup frozen blueberries
1 banana
1 scoop of raspberry sherbet
1 scoop fat-free vanilla frozen yogurt
1 cup of ice
Combine all ingredients in a blender and blend until smooth.

Fruit Smoothie

Ingredients:
2 bananas
2 cups orange juice
1 cup of strawberries (preferably fresh, but frozen will do)
1 cup of orange or strawberry sherbet
1 cup ice
1 avocado, peeled and pitted
Mix in blender until smooth.
(My friend says these are delicious!!)

Smoothie Help?

Does Anyone have any good Smoothie Recipes?

Pumpkin Bread

Mix together:
4 eggs
3 ½ cups sugar
1 lg can pumpkin (3 cups)
1 cup oil

Add:
5 cups flour
1 tb. cinnamon
4 tsp. soda
1 tb. salt
½ tsp. cloves (or pumpkin pie spice)

Mix thoroughly. Bake on hour at 350 degrees. Makes three loaves.

Mexican Meat Mix for Chimichangas

5 lbs beef or pork roast
4 tbsp flour
3 tbsp vegetable shortening
3 tsp salt
1 large onion, chopped
1 tsp ground cumin
1 (4 oz) can chopped green chilies juice from roast
1 can (15 oz) green chili enchilada sauce

Place roast in crock pot and cook on high for 8 hours. Do not add salt or water. Drain meat, reserving juices. Cool meat and remove any bones. Shred with fork and set aside. Melt shortening in a large skillet. Add onions and chilies. Sauté 1 minute. Add green chili sauce, flour, salt and cumin. Cook one minute over medium heat. Stir in reserved juices and shredded meat. Cook for five minutes until thick. Cool. Scoop about two cups of mixture into freezer bags or containers. Freeze. Use within 6 months. Makes about 10 cups.

Chimichangas
5 large tortillas
Tomatoes, chopped
2 cups of shredded pork mix
Salsa
Vegetable oil for frying
Sour cream
Refried beans
Olives
Shredded Colby Jack cheese
Guacamole
Shredded lettuce

Warm tortillas in microwave about 1 minute. Heat meat mix in microwave. Heat oil in a deep skillet to 400 degrees. Spread refried beans on the lower third of each tortilla. Top with about 1/3 cup of meat mix. Sprinkle with cheese. Fold the bottom edge of tortillas up over the filling. Fold both sides toward the center and roll. Secure with a toothpick or tie with kitchen string. Fry two chimichangas at a time until golden and crisp, about 2 minutes. Drain on paper towels. Serve hot over a bed of lettuce. Garnish with salsa, tomatoes, olives, etc.