Monday, July 16, 2007

Oven-Fried Chicken Chimichangas

Oven-Fried Chicken Chimichangas

2/3 cup picante sauce or your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine,
meltedshredded cheddar cheese, for serving
chopped green onions, for serving
picante sauce, for serving

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.Place about 1/4 cup of the chicken mixture in the center of each tortilla.Fold opposite sides over filling.Roll up from bottom and place seam-side down on a baking sheet.Brush with melted margarine.Bake at 400°F for 25 minutes or until golden.Garnish with additional cheese and green onion and serve salsa on the side.

From Deirdre at The Stitching Teacher

Friday, July 13, 2007

Cheesy Ranch Chicken

This was recommended to me by my childhood friend Malerie, but I haven't tried it yet!

Chicken Breasts
1/2 c Ranch Dressing
1 Tbsp. flour
Grated Parmesan
Grated Cheddar cheese

Preheat oven to 375.
Combine ranch dressing.
In a separate bowl, mix cheeses.
Dredge chicken in dressing, then press on cheese.

Thursday, July 12, 2007

Saucy Honey Mustard Chicken

I LOVED this. I licked wanted to lick the sauce out of the pan!!

1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup PHILADELPHIA Cream Cheese Spread
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey

HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until cooked through (170°F).
ADD dressing, cream cheese spread, mustard and honey.
COOK and stir 2 min. or until sauce is smooth and bubbly.


Chimichurri Sauce

Apparently, my version of Chimichurri sauce is a little bit unconventional. Most recipes seem to be made with parsley, but I found myself with a huge bunch of cilantro that I didn't know what to do with... So it went into a sauce! Soooo good, but it WILL give you killer breath--you can count on it. We ate this on everything for about a week--sandwiches, pasta, fajitas, etc.!

Fresh Cilantro (I used almost a whole bunch)
8 cloves of garlic (yeah, 8)
3/4 c. olive oil
1/4 c. red wine vinegar
3 Tbsp. lime juice
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper

Blend until it looks right.

Shrimp-in-Love Pasta

This was so good! We ate it as the main course for our special first Valentine's meal. I can't remember if I added some extra spices or not... Probably so, because from the ingredients listed, it looks a little bit bland.

4 oz. linguine, uncooked
1 cup cleaned medium fresh shrimp
2 medium tomatoes, chopped (about 1 cup)
1/2 cup PHILADELPHIA Cream Cheese Spread
1-1/2 cups torn cleaned spinach

COOK linguine as directed on package.
MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.
DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture.


Green Chili Chicken & Rice Skillet

Jonathan didn't like this recipe very much, but I loved it. I froze the left-overs (sans cheese) and when I reheated them, it was like having a healthy (cheap) TV dinner. I also added some Franks' Red Hot hot sauce to it, because I like a lot of heat and spice.

1/2 cup chopped green peppers (I used 1 tiny can green chilis)
1 clove garlic, minced
1 tsp. olive oil
3/4 cup diced tomatoes and green chilies, undrained
3/4 cup canned black beans, drained, rinsed
1 cup water
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips
1 cup instant brown rice, uncooked
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

COOK and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes with their liquid, the beans and water; mix well. Bring to boil.
STIR in chicken and rice; cover. Simmer 5 min.
REMOVE from heat. Let stand, covered, 5 min. Sprinkle with the cheese.


Un-fried French Fries

Stephanie recommended this recipe to me. They're super easy, and a really good, healthy alternative to fast food french fries.

1-1/2 lb. baking potatoes (about 3 medium)
1/4 cup KRAFT Light House Italian Reduced Fat Dressing
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.
ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp.


Herbed Tomatoes, Chicken & Rice

I haven't tried this recipe yet, but it definitely looks like something I would like.

1/4 cup KRAFT Light House Italian Reduced Fat Dressing
4 small boneless skinless chicken breast halves (about 1 lb.)
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 cup water
2 cups instant brown rice, uncooked
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1 medium tomato, chopped
2 Tbsp. chopped cilantro

HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned. Remove from skillet; set aside.
ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Return chicken to skillet. Sprinkle with cheese; cover.
COOK on low heat 5 min. Top with tomato and cilantro.

Wednesday, July 11, 2007

Hot Fudge Cake

This is so good! I made it when we were having company and I didn't have time to run out and buy anything... I had all the ingredients on hand. It seemed weird to pour hot water over the top, but I guess it works!

From Dining on a Dime, by Tawra Kellam and Jill Cooper

1 cup flour
3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 Tbsp. butter/margarine, melted
1 tsp. vanilla
1/2 cup nuts (I usually leave these out)

3 Tbsp. cocoa
1/2 cup sugar
1 cup hot water

Mix all the ingredients and pour into a buttered deep casserole dish (I use my 8x8 pyrex). Mix cocoa and sugar for topping and sprinkle on top of batter. Pour hot water over top and bake at 350 for 30-35 minutes. This has a delicious fudge sauce in the middle when baked. Serves 9.

Holiday Cheese Spread

This is a recipe that my professor (and boss, and friend) always brings to our departmental parties. It's Jonathan's favorite cheeseball ever!

Holiday Cheese Spread

4 (8-oz) pkgs. cream cheese, softened
1 sm. can chopped dark olives
2 sm. jars dried beef
1 sm. can sliced mushrooms
1 sm. bunch green onions, diced
2 tsp. Accent
Use blender to dice mushrooms and grind up dried beef. Mix all ingredients (except crackers) in a large bowl. Chill. Spread on crackers.

Monday, July 9, 2007

Slow Cooker Pork Chops

Pork Chops
1 can Chicken broth
1 pkg dry onion soup mix

Combine all in Slow cooker.
Cook on low for 8 hours or on high for 4.

I love this!! It's good served with mashed potatoes.

Tuesday, July 3, 2007

Delightul Lemon Mousse w/ Raspberry Sauce

1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin
2 tsp. grated lemon peel
Ice cubes
1 cup cold apple juice
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 pkg. (10 oz.) frozen raspberries, thawed, pureed in blender

STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
REFRIGERATE 4 hours or until firm.

Slow-Cooker Chicken Tortilla Soup


  • 1 boneless, skinless chicken breasts
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro


  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Serve with Tortilla chips.

Raspberry Ganache Pie

This was the dessert for our first Valentine's day. It's rich, but SO good!

pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 OREO Pie Crust (6 oz.)
2 cups raspberries
1 Tbsp. water

MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the jam; mix well.
POUR into crust; cover. Refrigerate 4 hours or overnight.
ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.

Foil-Pack Taco Chicken Dinner

We love this simple recipe. And clean-up is a snap!!

small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups thinly sliced peeled potatoes
1 cup KRAFT Mexican Style Shredded Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken evenly with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with 1 chicken breast, 1/4 cup of the cheese and 2 Tbsp. of the salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (170°F) and potatoes are tender. Remove packets from oven. Let stand 5 min. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with 1 Tbsp. of the sour cream.


Easy Bake Cheese & Pesto

1 can (4 oz.) reduced fat refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
2 Tbsp. pesto
2 Tbsp. chopped roasted red peppers
1 egg, lightly beaten

PREHEAT oven to 350°F. Unroll dough on lightly greased baking sheet; firmly press seams together to form 12x4-inch rectangle.
CUT cream cheese horizontally in half with sharp knife. Place one of the cream cheese pieces on half of dough; top with 1 Tbsp. of the pesto and the peppers. Cover with remaining cream cheese piece; spread top with remaining 1 tsp. pesto. Brush dough with egg; fold dough in half to completely enclose filling. Press edges of dough together to seal. Brush top with any remaining egg.
BAKE 15 to 18 min. or until lightly browned. Cool 10 min. Serve with RITZ Reduced Fat Crackers and cut-up fresh vegetables.

Christmas Breakfast Casserole

Whenever I take breakfast to Sunday school, I take this... It always gets devoured!!


  • 1 pound ground pork sausage
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 4 eggs, beaten
  • 2 cups milk
  • 6 slices white bread, toasted and cut into cubes
  • 8 ounces mild Cheddar cheese, shredded


  1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
  2. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Salsa Chicken Burrito Filling


  • 2 skinless, boneless chicken breast halves
  • 1 (4 ounce) can tomato sauce
  • 1/4 cup salsa
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • hot sauce to taste


  1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
  2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Chocolate & Peanut Butter Ribbon Dessert

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

Pesto Pita Wedges


  • 1 whole pita breads
  • 3 tablespoons prepared pesto
  • 3 tablespoons grated Parmesan cheese


  1. Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350 degrees F for 10-12 minutes or until crisp. Serve warm.

Nutritional Analysis: 6 wedges equals 233 calories, 13 g fat (4 g saturated fat), 13 mg cholesterol, 479 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein.

BBQ Chicken Fingers

1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper (cayenne)
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup sugar-free barbecue sauce
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese
1 bag (6 oz.) baby spinach leaves (about 7 cups)

PREHEAT oven to 400°F. Mix Parmesan cheese and seasonings. Add to chicken in large bowl; toss to coat. Place in shallow baking pan.
BAKE 10 to 15 min. or until chicken is cooked through. Drizzle with barbecue sauce; sprinkle with shredded cheese. Bake an additional 5 min. or until cheese is melted.
SERVE over spinach.

Salsa Stoup

One of my favorite, favorite, soups. And it's healthy!!

2 tablespoons extra-virgin olive oil, 2 turns of pan, plus some for brushing tortillas
2 jalapeno peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1 large onion, chopped
3 ribs celery, chopped with greens
3 cloves garlic, chopped
Salt and pepper
1 (28-ounce) can stewed tomatoes
1 can crushed tomatoes
2 cups vegetable or chicken stock
3 tablespoons chopped cilantro or flat-leaf parsley

Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.

(From Rachael Ray)

Chicken w/ Lemon Herb Sauce

This is very tasty!

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper

Lemon Herb Sauce:
1 clove garlic, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons freshly ground black pepper
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil

For the Chicken: Preheat an oven to 450 degrees F.

Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.

For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

Parmesan Chicken & Rice


1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley


Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.

Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.


4 servings (serving size: about 1 cup)

Nutritional Information

CALORIES 395(18% from fat); FAT 8g (sat 2.8g,mono 3.7g,poly 0.8g); PROTEIN 29.9g; CHOLESTEROL 57mg; CALCIUM 171mg; SODIUM 656mg; FIBER 2g; IRON 4.1mg; CARBOHYDRATE 44.4g

Recommended by Kulia at Raising Papaya.

Homemade Pizza Rolls

My husband loves these. I have a feeling they would be a hit with kids, too. :)

Homemade Pizza Rolls

Crescent Rolls (the garlic ones would be good)
Pizza Sauce
Mozz. Cheese

Lay out pizza toppings on the wide end of the crescent roll, then roll like usual! Bake for the time recommended on the crescent roll package. Dip in extra pizza sauce, warmed up. :)

Garlic Parmesan Chicken

Garlic Parmesan Chicken

6 Skinless, Boneless Chicken Breasts
1/2 - 3/4 C. Grated Parmesan Cheese
.7 Oz. Envelope Dry Italian Salad Dressing Mix
1/4 t. Pepper
1/2 t. Garlic Powder
1 Egg, Slightly Mixed

Preheat oven to 400 degrees. Combine cheese, salad dressing mix, pepper, and garlic powder. Dip chicken in egg, then coat with cheese mix. Place in shallow baking dish. Bake for 25 minutes, or until juices run clear when you pierce one breast. Serves 6.

From Amber at Random Ramblings of a Drifting Mind

Monday, July 2, 2007

Mu Shu Chicken Wraps

FamilyFun staffer Ellen Harter Wall got her first slow cooker a dozen years ago, but she and her husband, became die-hard fans only after their kids were born and she started working noon to five at her local library. These wraps are a family favorite.

1 onion, diced
1 1/2 to 2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 cup hoisin sauce
2 tablespoons honey
1/4 teaspoon ground ginger
1 12-ounce bag broccoli coleslaw mix (we used Mann's brand), or other toppings
Flour tortillas or flatbread
1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
4. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up. Makes 6 to 8 rolls.

From Family Fun magainze, found on Slava Bogu.

Sunday, July 1, 2007

Better-Than-Ever Beef Enchiladas

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro

PREHEAT oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

SPREAD 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro.

This recipe is from the Kraft Foods website.