suzy's cookbook

chocolate monkey bread

2010-03-05T10:36:00.000-06:00

Ingredients:
Semisweet chocolate chips
24 frozen dinner rolls- thawed but still cold- (Make sure not to get the already baked kind- you need the uncooked kind that have to thaw and rise!)
1/2 cup sugar
2 TBS + 1 tsp cocoa
1/2 cup of Heath Bar chips
1/2 cup pecan pieces
1/2 cup brown sugar
1 stick of butter

Preheat oven to 350.
Grease bundt pan.
Mix the cocoa and sugar together in a small bowl.
In a separate bowl mix the Heath Bar Chips and Pecans together.
Cut each thawed dinner roll dough in half and wrap it around approx. 3 choc. chips.
Then roll in the cocoa and sugar mixture and place in a greased bundt pan.
When first layer is complete, sprinkle 1/2 of the heath bar chip/pecans over top and save the other 1/2 for the last layer.
Sprinkle remaining cocoa/sugar mixture over. In the microwave, heat butter and brown sugar for 30 seconds, then pour over the choc covered rolls.
Let rise, in a warm place, almost to the top of the bundt pan- then bake for 35 minutes- covered with foil for the last 10 minutes.
Immediately dump onto serving platter and comsume!
It is best when just out of the oven- but I bake the night before and heat for 4 minutes in the microwave before eating and it is still yummy! Enjoy! I hope you like it!

from my friend Laurie

strawberry pretzel salad

2010-03-04T13:01:00.002-06:00

Ingredients:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries

Directions:
Preheat oven to 400 degrees F (200 degrees C).

Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.

Refrigerate until set.

From Alison & All Recipes

farmer's cobbler

2010-02-14T18:25:00.004-06:00

this is called farmer's cobbler because farmer's always had the ingredients on hand and could "whip up" a cobbler any time. it's a familiar favorite in our family. my mom has fix this all my life and i love it! especially with fresh picked blackberries!

1 stick of butter
1 cup milk
1 cup self rising flour
1 cup sugar
1 bag of frozen fruit or 2 cups fresh fruit

set oven at 350
while oven is heating, place 1 stick of butter in a 11 x 13 x 2 pan
place in oven so butter can melt
meanwhile, mix milk, flour, and sugar together
when butter has melted, pour fruit in the bottom of the pan (be careful with the hot, melted butter)
pour mixture over fruit
do not stir!
bake in oven for 30-45 minutes until cobbler is brown

enjoy with a scoop of vanilla ice cream!

King Ranch Chicken

2009-10-12T14:52:00.002-05:00

1 green bell lpepper, chopped
1/2 medium onion, chopped
1 can reduced-fat condensed cream of mushroom soup
1 10-ounce can diced tomatoes
6-ounces cubed chicken, cooked
4 corn tortillas, torn into pieces
1/3 cup shredded Mexican cheese

Saute pepper and onion in skillet with non-stick cooking spray.

Add soup, tomatoes, and chicken.

Alternate layers of tortillas and soup mix.

Sprinkle cheese on top.

Bake at 325 degrees for 40 minutes or until hot and bubbly.

Makes 4 servings

Weight Watchers points: 5 per serving

Paw Lick'N Chick'N

2009-10-08T14:32:00.003-05:00

Don't forget about the family's best friend! Treats for your dog!

3 cups white flour
¾ cup yellow cornmeal
1 cup chicken broth
4 tablespoons softened margarine
1 egg
1 tbsp. milk

Preheat oven to 325. Combine flour, cornmeal, chicken broth and margarine.

Knead dough for 3 minutes. Apply a light layer of flour to rolling surface and pin.

Roll dough to ¼-inch thickness and stamp out with cookie cutter.

Beat egg and milk together and apply to top of biscuits with brush.

Bake at 325 for 35 minutes.

Makes approximately two dozen (Amount in large part by the size of cookie cutters you use).

Recipe is from The Doggy Bone Cookbook and Melva Shelor

Baked Brie in Puff Pastry

2009-10-07T13:44:00.007-05:00

1/2 package frozen puff pastry, thawed
1, 8 ounce, package brie cheese, round
1/8 cup toasted almonds, slices (optional)
1/4 cup apricot preserves - you can substitute raspberry preserves if you prefer

Preheat oven to 425.

Lightly grease cookie sheet.

Roll puff pastry out slightly.

Place cheese wheel on top (leave rind on).

Place preserves on top of cheese.

Place almonds on top of preserves.

Bundle Puff Pastry up and around the cheese.

Bake for 20-25 minutes.

Let cool for five minutes.

Serve with your favorite crackers.

Thanks to JJ for the recipe from Recipe Czar

Pot Roast

2009-10-06T14:20:00.003-05:00

1 Tbsp. oil
3-to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
4 carrots, sliced
4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
2 envelopes Lipton® Recipe Secrets® Onion Soup Mix
3/4 cup water

Heat oil in large nonstick skillet over medium-high heat and brown roast. (My mom skips this step and puts hers in frozen.)

Arrange carrots and potatoes in slow cooker. Top with roast and set aside.

Combine Lipton Recipe Secrets Onion Soup Mix with water in measuring cup. Add to skillet, scraping up any brown bits from bottom of pan. Add soup mixture to slow cooker. Cook covered on low 8 to 10 hours or on high 4 to 6 hours. Remove roast and vegetables to serving platter.

Thicken gravy, if desired, by combining additional 1/4 cup water with 2 tablespoons all-purpose flour. Cook on high 15 minutes or until thickened.

Serves 8
Prep time: 10 minutes
Cook time: 4 hours
Recipe from Lipton Recipe Secrets

Chicken & Chile Quesadilla's

2009-10-05T10:30:00.004-05:00

1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)

2	cups finely shredded Mexican cheese blend (8 oz)

2 cups shredded or finely chopped chooked chicken (I often use a store bought rotisserie chicken)
1 can 4.5 oz chopped green chiles
2 tablespoons butter, melted
1 cup salsa

Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.

Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

prep time: 20 mins
makes 8 servings

This recipe is from Betty Crocker

apple crumble

2009-10-05T10:19:00.001-05:00

1 tub (8 oz.) PHILADELPHIA Honey Nut Flavor Cream Cheese Spread

64 NILLA Wafers, crushed (about 2-2/3 cups)

8 small apples (2 lb.), peeled, chopped

1/4 cup sugar

4 tsp. ground cinnamon

HEAT oven to 400°F. Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.)

TOSS apples with sugar and cinnamon. Spoon into 1-1/2-qt. casserole dish; sprinkle with crumb mixture.

BAKE 15 to 20 min. or until topping is lightly browned and apples are tender. Serve warm. Refrigerate leftovers.

Special Extra: Top each serving with 2 Tbsp. thawed COOL WHIP Whipped Topping.

Variation: Prepare using 8 (4-oz.) custard cups.

Prep Time: 10 min

Total Time: 30 min

Makes: 8 servings

This recipe is from Kraft Foods

Creamy Pumpkin Pasta

2009-10-01T12:17:00.000-05:00

2 garlic cloves
2 tbsp olive oil
1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
1 can chicken broth
¼ cup half & half
½ cup sour cream (low-fat or fat free)
¼ tsp nutmeg
1 tsp salt
¼ tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
¼ cup Romano Cheese, shredded
1 pound penne or rotini pasta

In a large skillet sauté the garlic in the olive oil on medium heat. Add the turkey sausage and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove turkey sausage and garlic from the skillet. Pour the chicken broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the turkey sausage, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.

Side Note- If the sauce is too thick, thin it with a little addition of chicken broth until you get it to the right consistency.

Thanks to PCOS Chick for the recipe. She found it here.

Kielbasa Chili

2009-09-30T12:53:00.000-05:00

1 pound smokes kielbasa or Polish sausage, halved and sliced.
2 cans(14 1/2oz) diced tomatoes, undrained ~I wanted more of a thicker chili, so I used only a few tomatoes and I drained them~
1 can(15 oz) chili with beans ~I used jalapeno chili~
1 can(8 3/4oz) whole kernel corn, drained
1 can(2 1/4 oz) sliced olives

In a Dutch oven coated with cooking spray, saute kielbasa until browned.
Stir in remaining ingredients. Bring to a boil.
Reduce heat; simmer uncovered for 4-5 minutes or until heated through.

Recipe from Taste of Home Simple and Delicious magazine and Danielle

Valerie's Crispix Snax

2009-09-29T13:20:00.000-05:00

1 12 oz. box of Crispix cereal

1 small can of honey roasted peanuts

3 cups of pretzel sticks

1 1/2 bag of Nestle white chocolate morsels

wax paper

In large bowl, layer above ingredients (to mix)

Next, melt the morsels in the microwave. Follow the directions on the back of the morsels bag.

Lay out the wax paper, about 2 sheets wide.

Pour chocolate over the mixed ingredients and stir with a spatula/flat spoon until thoroughly coated.

Once mixed, spoon onto wax paper in a single layer to cool. If you do not lay out on wax paper, it will cool in a big ball and you will have to break it up (it will be VERY messy).

This recipe is from Valerie.

Garlic Honey Meatballs

2009-09-28T14:02:00.001-05:00

2 pounds ground beef
1 cup bread crumbs
1 teaspoon salt
2 eggs
1/2 cup honey
3/4 cup ketchup
1 Tablespoon butter
1/4 cup soy sauce
3 teaspoons garlic *I use the chopped refrigerated kind*

Mix meat, bread crumbs, salt, and eggs.

Roll into balls ~about 2 inches. I make them smaller, so they're more "bite sized"~

Bake in oven at 500 for 13-15 minutes. ~if using a clear dish or non-stick, decrease time to about 10 minutes or so~

Melt butter and saute garlic, until tender. Add soy sauce, honey, and ketchup. Bring to boil.

Keep on love and cover for 5 minutes.

Add meatballs and keep heating until sauce thickens

You can serve this over rice. I usually make shrimp friend rice and have the meatballs as a side dish. We rarely have ANY leftovers. These are very good!

Thanks to Danielle for this recipe!

basic waffles

2009-09-26T18:57:00.001-05:00

When my husband said he wanted to make his own waffle mix I thought he was crazy! But after seeing how easy it was, and tasting the difference. We'll never go back to premade waffles again!

4 3/4 ounces all-purpose flour, approximately 1 cup
4 3/4 ounces whole-wheat flour, approximately 1 cup
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
16 ounces buttermilk, room temperature
Vegetable spray, for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

This recipe is from Food Network

Spicy Beef Vegetable Soup

2009-09-25T11:11:00.002-05:00

1 lb. of ground beef (I used 80% fat free)

1 cup of chopped onion

1 jar (30 ounces) meatless spaghetti sauce

3 ½ cups water

1 package (16 ounces) of frozen mixed vegetables

1 can (10 ounces) diced tomatoes and green chilies

1 cup sliced celery

1 tsp. beef bouillon granules

1 tsp. black pepper

In a skillet over medium heat, cook beef and onion together until meat is no longer pink, drain.

Transfer meat and onions to crock pot and add other ingredients.

Cover and cook on low for eight hours or until vegetables are soft.

Yields 12 servings (3 quarts)

For Weight Watchers enthusiasts 1 cup is 3 points

Recipe from Melva Shelor

Broccoli Soup

2009-09-25T11:09:00.002-05:00

4 tablespoons minced onions
1/2 stick butter or margarine
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 large can evaporated milk (12 oz. can)
1 pound Velveeta cheese
16 ounces bag frozen chopped broccoli (you can also use fresh broccoli)

Directions: Saute onion in butter. Place all ingredients in crockpot, mix, and cook on low 2-4 hours or until hot.

Recipe from: JJ

apple pork chops

2009-09-25T11:07:00.000-05:00

Ingredients:

1 can of apple pie filling
pork chops with or w/o bone
Stove top stuffing

Instructions:

1. Follow package for stuffing, set aside
2. In a baking dish (13x9) pour pie filling
3.Place pork chops on top
4. Place stuffing over chops
5. cover w/ foil and place in a 375 degree oven for 30 mins.
Remove foil and bake for additional 20 mins.

Recipe from Caroline

Cinnamon Toast Cupcakes

2009-09-24T07:58:00.002-05:00

These are the bomb!

Makes 20 to 24 cupcakes

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar for sprinkling (1 Tbsp sugar + 1/4 tsp cinnamon)

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 20 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side in the oven.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for
15 minutes before frosting.

Meanwhile, prepare the Cinnamon Cream Cheese Frosting.

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the frosting with the cinnamon sugar mixture. Place these cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

Store the cupcakes in a cake saver or under a glass dome at room temperature
for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

This recipe is from how to eat a cupcake and my friend Katie Cupcake

Cinnamon Cream Cheese Frosting

2009-09-24T07:54:00.002-05:00

Makes 3 cups

1 package (8 ounces) reduced fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon ground cinnamon

Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a little at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.

This recipe is from how to eat a cupcake and my friend Katie Cupcake

Taco Pockets

2009-09-24T07:28:00.002-05:00

1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack

Directions

Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.

To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.

Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.

This recipe is from Food Network

Apple Dip

2009-09-17T14:20:00.005-05:00

This recipe is from my friend Hannah. I can't wait to try it!

8 ounces cream cheese, softened
1/2 cup powdered sugar
3/4 cup brown sugar
1 tablespoon vanilla
toffee bits (they are sometimes hard to find. they are usually in the section with the chocolate chips)
Apple slices (I highly recommend Granny Smith, but you can use any type you want)

Blend cream cheese, sugars, and vanilla with a mixer.
Fold in half of the toffee bits.
Refrigerate for at least 15 minutes before serving (I like to refrigerate an hour or so, but it doesn't make a huge difference.)

Sprinkle additional toffee bits on top of dip before serving (if desired).

Enjoy!

Frittata

2009-09-17T07:33:00.006-05:00

I often make this for dinner...in fact, I've never made it for breakfast! The great thing about this recipe, is that you can substitute whatever ingredients you want!

6 eggs, beaten
1 ounce parmesan, grated
1/2 teaspoon black pepper
pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus*
1/2 cup chopped ham*
1 tablespoon chopped parsley leaves

*you can substitute these for whatever ingredients you want.

Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Prep time 10 minutes
Cook time 10 minutes
Serves 6
This recipe is from Food Network and Alton Brown

Easy Chicken Casserole

2009-09-17T07:22:00.004-05:00

This is a favorite of ours, especially to take to someone for dinner.

20 ounces frozen broccoli chopped thawed and drained
4 cups chicken breast, cooked and cubed (I often use a rotisserie chicken from Kroger)
1 can cream of chicken soup, healthy request
1 cup light sour cream
2 cups Monterey Jack cheese, lowfat
1/2 cup bread crumbs (I use stove top stuffing herb)
1/4 cup butter, light, melted

Preheat oven to 350 degrees. Combine the broccoli and chicken in the bottom of a 9 x 13 pan.

Combine the cream of chicken soup and the sour cream and mix thoroughly. Addd 1 1/2 cups of the cheese to the soup mixture and pour over the chicken and broccoli.

Combine the remaining cheese, butter and bread crumbs. Sprinkle over the chicken mixture and bake for 40 minutes.

Recipe from Weight Watchers. Points value per serving 4.5

Prep time 10 minutes
Cook time 40 minutes
Makes 12 servings

Chicken & Dumpling Soup

2009-09-16T13:52:00.007-05:00

This is an easy recipe and perfect on a cold, rainy night! We eat it about once a month in the winter. I often just make half of the recipe.

3 cans (19oz each) Progresso Chicken Noodle Soup
1 3/4 cups Progresso chicken broth
1 can (16.3 ounces) refrigerated buttermilk biscuits
Chopped fresh parsley, if desired

Heat soup and broth to boiling in 4 quart dutch oven. Meanwhile, separate dough into 8 biscuits and cut each int fourths.
Drop biscuit pieces into boiling soup
Cook uncovered for 10 minutes (soup must be at a medium boil
Cover and cook 10 minutes longer or until dumplings are light and fluffy
To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.

Prep Time: 10 min

Total Time: 30 min

Makes: 8 servings

This recipe is from Betty Crocker

Chocolate-Peanut Butter Mallow Bars

2009-09-15T10:21:00.008-05:00

I plan to make these for a girls weekend trip this weekend. I'll let you know how it turns out!

1 pkg. (2-layer size) devil's food cake mix

1/2 cup (1 stick) butter, melted

2/3 cup milk, divided

3/4 cup creamy peanut butter

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1/2 cup PLANTERS Salted Peanuts

6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped

HEAT oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min. Meanwhile, mix peanut butter and remaining milk.

SPREAD peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

BAKE 18 min. or just until center is set. Cool completely before cutting into bars.

TIPS

Make Ahead. Prepare as directed; cool completely. Wrap tightly; freeze up to 1 month. Thaw before cutting into bars.

Prep Time: 20 min

Total Time: 38 min

Makes: 32 servings

recipe from Kraft Foods and Caroline

Secret Chili Recipe

2009-09-14T13:54:00.011-05:00

Fall is just around the corner and I think this recipe will see some action soon! It's so easy to make that the youth group back home made it several times for the chili cookoff. They usually won either 2nd or 3rd place too!

1 lb. ground chicken or lean ground beef

3 cans (15 oz. each) chili-style diced tomatoes, undrained

2 cans (15 oz. each) black beans, drained, rinsed

1 can (15 oz.) kidney beans, drained, rinsed

1 square BAKER'S Unsweetened Chocolate

2 cups KRAFT Shredded Cheddar Cheese

*to make the recipe go a little further and have enough for freezing, I usually add an extra can or two of beans.

COOK chicken in large saucepan on medium-high heat until cooked through, stirring occasionally.

ADD tomatoes, beans and chocolate; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.

TOP each serving with 1/4 cup cheese.

FOOD FACTS

Chocolate is very sensitive to sudden changes in temperature so be sure to store it in a cool dry place and avoid humidity. If the chocolate becomes grey, don't discard it! This film is not harmful and the chocolate will return to normal once melted.

Prep Time: 5 min

Total Time: 20 min

Makes: 8 servings

This recipe is from Kraft Foods

....and as a bonus, since I mentioned the youth group, here's a photo (from 2005) of them with their chili

Mary-Jane's Bananna Bread

2009-09-14T11:26:00.004-05:00

3 or 4 ripe bananas smashed
1/3 cup melted butter
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking soda,pinch of salt
1 1/2 cups flour
Bake at 350 F for 1 hour or til done

Add a lot of love & enjoy!!!!

Thanks to my Canadian Face Book friend, Mary-Jane for the recipe!

Chocolate Candy Cane Cake

2009-09-14T10:25:00.001-05:00

this is one of Ike's favorite cakes. I use sugar-free pudding and light sour cream.

1 pkg. (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

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 Chocolate, chopped

18 small candy canes, coarsely crushed (about 1 cup), divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

HEAT oven to 350°F.

BEAT first 6 ingredients in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 lightly greased 9-inch round pans.

BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.

FILL and frost cake with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.

TIPS

Size-Wise: Savor a serving of this indulgent special-occasion dessert. At 18 servings, it's perfect to serve at your next holiday party.

Substitute: Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Special Extra: Melt 1 additional square BAKER'S Semi-Sweet Chocolate; cool. Drizzle over cake just before serving. Garnish with raspberries.

Prep Time: 20 min Total Time: 1 hr 40 min Makes: 18 servings

This recipe is from Kraft Foods

Cheddar Chicken & Rice Skillet

2009-09-14T10:22:00.001-05:00

I have made this for just us and for company. It's a great one-dish meal! I substitute broccoli for the green peppers.

1/2 cup KRAFT Light Zesty Italian 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 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.

Jazz It Up

Sprinkle with black pepper or a few dashes of hot pepper sauce.

Substitute 2 cups small broccoli florets for green pepper.

Prep Time: 10 min

Total Time: 20 min

Makes: 4 servings, 1-1/2 cups each

This recipe is from Kraft Foods

Chocolatey Football Bites

2009-09-14T10:13:00.001-05:00

I made these for a youth group super bowl party one year. The kids AND the adults loved them. They are super sweet!

6 squares BAKER'S Semi-Sweet Chocolate

1/2 cup light corn syrup

1 Tbsp. butter or margarine

1/2 tsp. vanilla

4 cups cocoa sweetened rice cereal

White decorating gel

MICROWAVE chocolate, corn syrup and butter in large microwaveable bowl on HIGH 2-1/2 min., stirring after 1-1/2 min. Blend in vanilla.

ADD cereal; mix well. Cool 10 min. Shape into 18 (3-inch-long) football shapes with lightly moistened hands. Place on large sheet of wax paper; cool completely.

USE decorating gel to add "lacings" to "footballs." Let stand until gel is firm.

TAKE ALONG

Individually wrap these chocolatey treats in plastic wrap and bring to your next tailgate party.

Prep Time: 15 min

Total Time: 45 min

Makes: 1-1/2 doz. or 18 servings, one football each

Recipe from Kraft Foods

Kris Kringle Cookies

2009-09-14T10:01:00.001-05:00

These cookies aren't just for Christmas anymore! They are a favorite in our house.

Kris Kringle Cookies
1 cup (2 sticks) butter, softened

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 eggs

1 tsp. vanilla

2-1/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

2 pkg. (6 squares each) BAKER'S White Chocolate, chopped

2 cups PLANTERS Chopped Pecans, toasted

2 cups dried cranberries

HEAT oven to 375ºF.

BEAT butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, nuts and cranberries.

DROP rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.

BAKE 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

VARIATION

Prepare as directed, replacing 6 of the white chocolate squares with 6 squares BAKER'S Semi-Sweet Baking Chocolate. Or, substitute chopped PLANTERS Walnuts or PLANTERS Slivered Almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.

*this recipe is from Kraft Foods

Meatloaf Patties

2009-09-14T07:24:00.001-05:00

1 1/2 pounds extra lean ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 1/4 cups water
3/4 cups chopped onion
A1 Steak Sauce

Preheat oven to 375. Mix meat, stuffing mix, 1 1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch thick oval patties. Place on baking pan. Bake 25 minutes or until cooked through. Top with steak sauce; return to oven for 5 more minutes.

Serves 6.

*Notes. I got 7 patties out of this the first time I made it. Next time I am going to freeze some of the patties so we aren't eating it three nights as leftovers. It was delicious!

Thanks to my friend Dawn for this recipe!