tag:blogger.com,1999:blog-17618727729750104992024-03-14T13:26:35.929-05:00lm3 Recipe BoxGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-1761872772975010499.post-88689661318061029172009-01-18T13:13:00.002-06:002009-01-18T13:15:43.248-06:00Broccoli with Garlic Butter & Cashews<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/16461.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/16461.jpg" border="0" alt="" /></a><br />INGREDIENTS<br />1 1/2 pounds fresh broccoli, cut into bite size pieces<br />1/3 cup butter<br />1 tablespoon brown sugar<br />3 tablespoons soy sauce<br />2 teaspoons white vinegar<br />1/4 teaspoon ground black pepper<br />2 cloves garlic, minced<br />1/3 cup chopped salted cashews<br /><br />DIRECTIONS<br />Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.<br />While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-86335483659619216432009-01-04T17:09:00.002-06:002009-01-04T17:12:08.855-06:00Garlicky Baked Butternut Squash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/50727.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="http://images.allrecipes.com/site/allrecipes/area/community/userphoto/big/50727.jpg" border="0" alt="" /></a><div><br /></div>This recipe is absolutely divine! One day after I made it I was already on my way back to the store to get the ingredients again.<br /><br />INGREDIENTS<br />2 tablespoons minced fresh parsley<br />2 tablespoons olive oil<br />2 garlic cloves, minced<br />1 teaspoon salt<br />1/2 teaspoon pepper<br />3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes<br />1/3 cup grated Parmesan cheese<br /><br />DIRECTIONS<br />In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.<br />Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-13677638186816212282008-09-28T16:38:00.003-05:002008-09-28T16:56:13.748-05:00Mushroom Scramble MugI'm not sure if I will like this recipe or not... but I definitely like the concept and the nutritional information!!<div><br /></div><div>Ingredients:</div><div>Non-stick cooking spray</div><div>1 cup white button mushrooms, sliced</div><div>1/4 t salt</div><div>Pinch freshly ground pepper</div><div>1 whole egg</div><div>1 egg white</div><div>1 slice fat-free American Cheese, torn into strips</div><div>1 tomato or red pepper, diced</div><div>Whole wheat English Muffin</div><div><br /></div><div>Lightly spray the inside of a microwaveable mug with non-stick cooking spray, place mushrooms in mug, and sprinkle with salt and pepper. Cover and microwave for one minute. Let rest 30 seconds and drain any excess liquid.</div><div><br /></div><div>Add whole egg and egg white to mug and mix well with a fork. Add cheese and tomato or red pepper (if desired) and microwave for 1 minute, stirring halfway through. Let rest 30 seconds to allow eggs to finish cooking. Enjoy in the mug or on a toasted whole wheat English muffin.</div><div><br /></div><div>Nutritional Information: 134 cals, 5g fat, 0g fiber (3 points, or 4.5 w/ english muffin)</div>Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-42535045620241546182008-09-25T10:55:00.000-05:002008-09-25T10:56:32.352-05:00Asparagus with Balsamic Butter SauceINGREDIENTS (Nutrition)<br />1 bunch fresh asparagus, trimmed<br />cooking spray<br />salt and pepper to taste<br />2 tablespoons butter<br />1 tablespoon soy sauce<br />1 teaspoon balsamic vinegar<br /><br />DIRECTIONS<br />Preheat oven to 400 degrees F (200 degrees C).<br />Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.<br />Bake asparagus 12 minutes in the preheated oven, or until tender.<br />Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-56205913768507025922008-09-24T10:39:00.001-05:002008-09-24T10:41:55.811-05:00Easy Creamy Baked Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/Easy_Creamy_Baked_Asparagus.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://www.kraftfoods.com/assets/recipe_images/Easy_Creamy_Baked_Asparagus.jpg" border="0" alt="" /></a>Prep Time: 10 min Total Time: 25 min Makes: 4 servings.<br /><br /><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></div><div>1 lb. fresh asparagus spears, trimmed<br />1/4 cup KRAFT Peppercorn Ranch Dressing<br />2 Tbsp. KRAFT Shredded Parmesan Cheese<br />1/2 cup coarsely crushed RITZ Cheese Crackers (about 12 crackers)<br /><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Instructions</span><br />PREHEAT oven to 350°F. Cook asparagus in simmering water in large skillet 2 to 3 min. or until bright green, but still crisp; drain.<br />TOSS asparagus with dressing in 1-1/2- to 2-qt. baking dish. Sprinkle with cheese and cracker crumbs.<br />BAKE 10 to 15 min. or cheese is lightly browned and mixture is heated through.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Nutritional Information</span></div>Calories 130 Total fat 9 g Saturated fat 2 g Cholesterol 5 mg Sodium 300 mg Carbohydrate 10 g Dietary fiber 2 g Sugars 2 g Protein 3 g Vitamin A 10 %DV Vitamin C 2 %DV Calcium 8 %DV Iron 10 %DVGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-26820012611343741132008-09-24T10:33:00.002-05:002008-09-24T10:35:48.773-05:00Italian Veggie Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/Italian_Veggie_Bake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://www.kraftfoods.com/assets/recipe_images/Italian_Veggie_Bake.jpg" border="0" alt="" /></a>Prep Time: 20 min Total Time: 1 hr 20 min Makes: 14 servings, 1/2 cup each<br /><br /><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span><br /><div>1/3 cup KRAFT Tuscan House Italian Dressing and Marinade<br />1 large onion, chopped<br />1 small unpeeled eggplant, cubed<br />1 medium zucchini, cubed<br />1 large red pepper, chopped<br />1 pkg. (6 oz.) sliced mushrooms<br />1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up<br />1/3 cup KRAFT Shredded Parmesan Cheese<br /><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Instructions</span><br />HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.<br />ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.<br />PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Nutritional Information</span></div></div>Calories 50 Total fat 3 g Saturated fat 1 g Cholesterol 5 mg Sodium 150 mg Carbohydrate 6 g Dietary fiber 2 g Sugars 3 g Protein 2 g Vitamin A 10 %DV Vitamin C 25 %DV Calcium 4 %DV Iron 0 %DVGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-69092996157344334082008-09-24T10:31:00.002-05:002008-09-24T10:33:15.264-05:00Zesty Roasted Vegetables<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/Zesty_Roasted_Vegetables.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://www.kraftfoods.com/assets/recipe_images/Zesty_Roasted_Vegetables.jpg" border="0" alt="" /></a>Prep Time: 15 min Total Time: 45 min Makes: 8 servings, 1/2 cup each <div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span><br />1/2 lb. whole button or crimini mushrooms<br />1/2 lb. baby carrots<br />1 medium onion, peeled, cut into 1/2-inch-thick wedges<br />1 large red, green or yellow bell pepper, cut into 8 strips<br />1/3 cup KRAFT Light Zesty Italian Dressing<br />1/3 cup KRAFT Grated Parmesan Cheese, divided<br /><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Instructions</span><br />HEAT oven to 450°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.<br />TOSS vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.<br />BAKE 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Nutritional Information</span></div>Calories 60 Total fat 2 g Saturated fat 1 g Cholesterol 5 mg Sodium 270 mg Carbohydrate 7 g Dietary fiber 2 g Sugars 4 g Protein 4 g Vitamin A 90 %DV Vitamin C 35 %DV Calcium 8 %DV Iron 4 %DVGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-73258964815421377652008-09-24T10:28:00.002-05:002008-09-24T10:31:25.687-05:00Slow-Cooked Green Beans, Tomatoes, & Bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/Slow-Cooked_Green_Beans,_Tomatoes_and_Bacon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://www.kraftfoods.com/assets/recipe_images/Slow-Cooked_Green_Beans,_Tomatoes_and_Bacon.jpg" border="0" alt="" /></a>Prep Time: 15 min Total Time: 1 hr 5 min Makes: 8 servings <div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span><br />2 slices OSCAR MAYER Lower Sodium Bacon, finely chopped<br />1 large onion, chopped<br />1 lb. green beans, trimmed, cut into 1-1/2-inch pieces<br />1/2 cup low-sodium chicken broth<br />1/4 tsp. pepper<br />4 medium plum tomatoes, chopped<br /><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Directions</span><br />COOK and stir bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet; drain, reserving drippings in skillet. Set bacon aside. Add onion to skillet; cook and stir until tender.<br />ADD beans, broth and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 40 minutes or until beans are very tender.<br />STIR in tomatoes; increase heat to medium-high. Cook 3 minutes or until tomatoes are thoroughly heated. Transfer to serving dish. Sprinkle with bacon.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Nutritional Information:</span></div>Calories 60 Total fat 2.5 g Saturated fat 1 g Cholesterol 5 mg Sodium 35 mg Carbohydrate 8 g Dietary fiber 3 g Sugars 4 g Protein 2 g Vitamin A 15 %DV Vitamin C 30 %DV Calcium 2 %DV Iron 4 %DVGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-30974139261887244962008-09-24T10:25:00.002-05:002008-09-24T10:28:27.335-05:00Broccoli w/ Black Olives<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/Broccoli_with_Black_Olives.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://www.kraftfoods.com/assets/recipe_images/Broccoli_with_Black_Olives.jpg" border="0" alt="" /></a>Prep Time: 5 min Total Time: 10 min Makes: 6 servings<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span><br />1 Tbsp. olive oil<br />2 cloves garlic, minced<br />1 pkg. (16 oz.) frozen broccoli florets, thawed, drained<br />1 can (2-1/2 oz.) sliced pitted ripe olives, drained<br />1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping<br /><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Directions</span><br />HEAT oil in large nonstick skillet on medium-high heat. Add garlic; cook and stir 30 seconds or until tender.<br />ADD broccoli and olives; cook and stir 4 minutes or until thoroughly heated. Remove from heat. Stir in grated topping. Serve immediately.<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Substitute</span></div><div>Substitute 1 lb. fresh broccoli florets for frozen broccoli. Cook in boiling water 2 minutes or until crisp-tender. Drain. Continue as directed.</div><div><span class="Apple-style-span" style="font-weight: bold;">Special Extra</span></div><div>Stir in 1/3 cup sun-dried tomatoes in olive oil, drained, chopped, with broccoli and olives.</div><div><br /></div><span class="Apple-style-span" style="font-weight: bold;">Nutritional Information</span><br />Calories 80 Total fat 4.5 g Saturated fat 1.5 g Cholesterol 5 mg Sodium 240 mg Carbohydrate 8 g Dietary fiber 2 g Sugars 1 g Protein 4 g Vitamin A 35 %DV Vitamin C 35 %DV Calcium 10 %DV Iron 6 %DVGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-53155633505272130282008-09-24T10:23:00.002-05:002008-09-24T10:25:43.425-05:00Italian Green Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/Italian_Green_Beans_sp.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://www.kraftfoods.com/assets/recipe_images/Italian_Green_Beans_sp.jpg" border="0" alt="" /></a><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></div>1/2 cup water<br />1 pkg. (16 oz.) frozen whole green beans or frozen cut green beans<br />1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese<br />1 medium tomato, seeded, chopped (about 1/2 cup)<br />1/3 cup KRAFT FREE Italian Dressing<br /><br /><div><span class="Apple-style-span" style="font-weight: bold;">Directions</span><br />BRING water to boil in medium saucepan. Add beans; cover and cook 6 min. or until tender. Drain.<br /><br />STIR in cheese, tomato and dressing. Serve warm.</div><div><br /></div><span class="Apple-style-span" style="font-weight: bold;">Nutritional Information</span><div>Calories 60 Total fat 1.5 g Saturated fat 1 g Cholesterol 5 mg Sodium 240 mg Carbohydrate 8 g Dietary fiber 2 g Sugars 3 g Protein 4 g Vitamin A 15 %DV Vitamin C 20 %DV Calcium 15 %DV Iron 4 %DV<br /></div>Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-32291464175171142332008-09-24T10:13:00.002-05:002008-09-24T10:14:52.579-05:00Classic Chicken Dijon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/Chicken_Poupon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://www.kraftfoods.com/assets/recipe_images/Chicken_Poupon.jpg" border="0" alt="" /></a><br /><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></div>2 Tbsp. GREY POUPON Dijon Mustard<br />1 Tbsp. water<br />1/2 tsp. garlic powder<br />1/4 tsp. Italian seasoning<br />4 small boneless skinless chicken breast halves (1 lb.)<br /><br /><div><span class="Apple-style-span" style="font-weight: bold;">Instructions</span><br />PREHEAT oven to 375°F. Mix mustard, water and seasonings.<br /><br />PLACE chicken in shallow baking pan; brush evenly with mustard mixture.<br /><br />BAKE 20 min. or until chicken is cooked through (165ºF).</div><br /><div><span class="Apple-style-span" style="font-weight: bold;">Nutritional Information</span><br />Calories 140 Total fat 3.5 g Saturated fat 1 g Cholesterol 65 mg Sodium 240 mg Carbohydrate 1 g Dietary fiber 0 g Sugars 0 g Protein 25 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 6 %DV<br /></div>Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-35285499753295209972008-09-24T10:06:00.006-05:002008-09-24T10:10:44.560-05:00French Onion Pork Chop Skillet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/assets/recipe_images/French_Onion-Pork_Chop_Skillet.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://www.kraftfoods.com/assets/recipe_images/French_Onion-Pork_Chop_Skillet.jpg" border="0" alt="" /></a><br /><br /><br /><span style="font-weight:bold;">Ingredients</span><br />6 boneless pork chops (1-1/2 lb.), 1/2 inch thick<br />2 onions, thinly sliced<br />2 Tbsp. Worcestershire sauce<br />1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken<br />1-1/2 cups hot water<br />1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese (Swiss might be good)<br /><br /><div><span class="Apple-style-span" style="font-weight: bold;">Directions</span><br />HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; keep warm. Continue cooking onions 5 min. or until golden brown, stirring occasionally.<br /><br />ADD Worcestershire sauce to skillet; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture over chops.<br /><br />MIX stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover. Cook 5 min. or until cheese is melted.</div><div><br /></div><span class="Apple-style-span" style="font-weight: bold;">Nutritional Information</span><br />Calories 310 Total fat 8 g Saturated fat 3.5 g Cholesterol 65 mg Sodium 770 mg Carbohydrate 27 g Dietary fiber 2 g Sugars 4 g Protein 30 g Vitamin A 4 %DV Vitamin C 6 %DV Calcium 15 %DV Iron 10 %DVGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-76271163959787505152008-09-23T20:37:00.003-05:002008-09-23T20:39:26.284-05:00Chicken Piccata4 Chicken Breasts (Halves)<br />Salt & Freshly Ground Pepper<br />2 Tbs. Olive Oil<br />1/2 Cup White Wine (plus a little extra for the chef)<br />2 Tbs. Capers<br />1/2 Fresh Lemon<br />1 Tbs. Butter (or Margarine)<br /><br />Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Season each breast with salt and pepper.<br /><br />Heat your skillet over medium to high heat, add the olive oil and as many of the chicken breasts as will fit in the pan without overlapping. Brown for 2 to 3 minutes on each side, then set aside covered in foil to stay warm.<br /><br />To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrape the brown bits off the bottom of the pan. Stir in the capers and the lemon juice. Remove from heat and add the butter, stirring until melted. Adjust salt and pepper to taste.<br /><br />Pour the sauce over the chicken and serve with brown rice.<br /><br />(From <a href="http://fiddledeedee.net/2007/12/05/any-quicker-and-i-would-install-a-drive-thru/">Fiddledeedee</a>)Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-68515861094224364612008-09-23T20:37:00.001-05:002008-09-23T20:37:28.200-05:00Spicy Rotel ChickenThe picture here is of Kraft’s italian version of the chicken, but I modified it to be mexican with ingredients we had on hand. We’ve tried both, and I like my version better than the italian one! It is pretty spicy though... To fix this, you could use the mild Rotel tomatoes.<br /><br />Ingredients:<br />4 Boneless Skinless Chicken breast halves<br />Medium onion, sliced into thick slices<br />Olive Oil<br />Lime Juice<br />Fajita Seasoning<br />1 can Mexican-style Rotel Tomatoes w/ lime juice & garlic<br />Mexican blend shredded cheese<br /><br />Cover the inside of a 8x8 pyrex dish with foil. (Optional, but makes for the easiest clean-up!)<br />Slice onion and separate rings. Arrange on the bottom of the dish.<br />Season onion rings with salt and pepper and drizzle with a little olive oil.<br />Trim chicken breasts of fat and sprinkle with fajita seasoning on both sides.<br />Arrange chicken breasts over onions and squirt the whole thing liberally with lime juice.<br />Dump undrained can of Rotel tomatoes evenly over chicken.<br />Bake uncovered at 425 for 25 minutes.<br />Top with cheese and bake 5 additional minutes.Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-5933924046456363712008-09-23T20:36:00.001-05:002008-09-23T20:36:47.332-05:00Terri's Sour Cream EnchilladasThese enchiladas are my mom’s recipe, and they are SO good!!!! I swear you will love them.<br /><br />Ingredients:<br />1 c. chopped onion<br />1/2 c. chopped green bell pepper<br />2 T butter or margarine<br />2 c. chopped, cooked chicken<br />1 can diced green chilies<br />3 T butter or margarine<br />1/4 c. flour<br />1 t coriander OR cumin<br />3/4 t. salt<br />2 1/2 c. chicken broth<br />1 c. sour cream<br />1 1/2 c. shredded Monterey Jack cheese<br />12 small or 8 large flour tortillas<br /><br />In a large saucepan, saute onion and green bell pepper in butter until tender.<br />Remove from heat and combine that with the chicken and green chilies in large bowl.<br />In the first pan, melt the other butter, stir in spices, and add chicken broth. Cook until thickened and bubbly plus a couple more minutes.<br />Remove from heat. Stir in sour cream and 1/2 c. cheese.<br />Stir 1/2 cup of the sauce mixture in with the chicken mixture.<br />Dip each tortilla in sauce, shaking off excess.<br />Fill each with 1/4 c. chicken mixture.<br />Arrange in a foil-lined 9x13 pan.<br />Cover with remaining sauce and cheese.<br />Bake uncovered at 350 for 25 minutes.<br /><br />You can make this up to an hour ahead of cooking and refrigerate until it’s ready to give you a little time to clean the kitchen before company comes!! It DOES make a mess, but it is SO worth it!Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-68804387124682626842008-09-23T20:35:00.000-05:002008-09-23T20:36:17.855-05:00Bacon Crescent AppetizersNote: These are dangerously good.<br /><br />Prep Time: 30 min Total Time: 45 min Makes: 8 doz. or 24 servings, four crescents each<br /><br />1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened<br />8 slices OSCAR MAYER Bacon, crisply cooked, crumbled<br />1/3 cup KRAFT 100% Grated Parmesan Cheese<br />1/4 cup finely chopped green onion (my change)<br />2 Tbsp. chopped fresh parsley (optional)<br />1 tsp garlic powder<br />1 Tbsp. milk<br />2 cans (8 oz. each) refrigerated crescent dinner rolls<br /><br />PREHEAT oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.<br />SEPARATE each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.<br />BAKE 12 to 15 min. or until golden brown. Serve warm.<br />Note: It can be kind of hard to figure out what they meant by cutting each rectangle into twelve wedges! What I did was cut the rectangles into fourths, then cut the fourths into three wedges. Also, these can be hard to roll, so I really just folded them over.Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-60719740190667855372008-09-23T20:34:00.001-05:002008-09-23T20:35:38.721-05:00Southwestern White ChiliPrep Time:<br />10 min<br />Total Time:<br />20 min<br />Makes:<br />6 servings, 1 cup each<br /><br />2 Tbsp. KRAFT Zesty Italian Dressing<br />1 lb. boneless skinless chicken breasts, cut into bite-size pieces<br />1 small onion, chopped<br />2 cans (15 oz. each) white beans, drained, rinsed<br />1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth<br />1 can (4 oz.) green chilies, undrained<br />1 can rotel tomatoes w/ lime and cilantro, drained<br />1 tsp. ground cumin<br />1-1/2 cups KRAFT Mexican Style Shredded Four Cheese<br />2 Tbsp. chopped fresh cilantro<br /><br />HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is cooked through, stirring occasionally.<br />STIR in beans, broth, chilies, rotel, and cumin. Bring to boil. Reduce heat to medium-low; simmer 10 min., stirring occasionally.<br />SERVE topped with the cheese and cilantro.<br /><br />Nutritional Info: Calories: 360; Total Fat: 12g; Saturated Fat: 6g; Cholesterol: 70mg; Sodium: 520mg; Carbohydrate: 28g; Dietary Fiber: 7g; Sugars: 1g; Protein: 34gGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-7574934866529676392008-09-23T20:33:00.000-05:002008-09-23T20:34:22.398-05:00Marvelous Mini MeatloavesTake 1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...<br />seasoning options<br />add-in choices<br />cheese possibilities<br /><br />1 tsp. Italian seasoning<br />3/4 cup spaghetti sauce<br />3/4 cup KRAFT Shredded Mozzarella Cheese<br /><br />OR<br /><br />2 tsp. chili powder<br />3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa<br />3/4 cup KRAFT Shredded Mexican Style Cheese<br /><br />OR<br /><br />1 tsp. dried oregano leaves<br />3/4 cup chopped roasted red peppers<br />3/4 cup ATHENOS Traditional Crumbled Feta Cheese<br /><br />OR<br /><br />1 tsp. garlic powder<br />3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce<br />3/4 cup KRAFT Shredded Cheddar Cheese<br /><br />PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.<br />SPOON add-ins evenly into indentations in meatloaves.<br />BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.<br /><br />We like the Mexican version. This recipe is from the KraftFoods website.Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-66214238820520908952008-09-23T20:29:00.000-05:002008-09-23T20:33:49.301-05:00Simple Italian ChickenThis is very tasty, and very simple!!<br /><br />Ingredients:<br />Onion<br />Chicken pieces of choice<br />lemon pepper seasoning<br />Italian dressing<br /><br />Procedure:<br />Line 8x8 pyrex dish with foil<br />Slice onion in thick slices and spread across bottom of pan<br />Sprinkle onion with lemon-pepper seasoning<br />Lay chicken pieces on onion slices, sprinkle with lemon-pepper seasoning<br />Douse it all with italian seasoning<br /><br />Bake at 350 for an hour to an hour and a half, depending on the thickness of your chicken.<br /><br />Source: Dining on a Dime Cookbook (Highly recommended!!!)Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-62511828996592397102007-09-11T19:01:00.001-05:002007-09-11T19:01:36.066-05:00Orange Ginger Teriyaki Chicken with Pan-Fried Sesame Noodles<img src="http://mazola.com/images/spacer.gif" border="0" height="1" width="35" /> <br /> <!--StartContent--><script language="javascript" type="text/javascript"> <!-- function ShowMenu(strMenuName) { HideElement('Recipes'); HideElement('Products'); HideElement('Health'); HideElement('AboutMazola'); HideElement('News'); ShowElement(strMenuName); //window.setTimeout(HideAllMenus, 4000); } function HideAllMenus() { HideElement('Recipes'); HideElement('Products'); HideElement('Health'); HideElement('AboutMazola'); HideElement('News'); } function ShowElement(strElementName) { var objElem = document.getElementById(strElementName); if (objElem) { objElem.style.display = ""; } } function HideElement(strElementName) { var objElem = document.getElementById(strElementName); if (objElem) { objElem.style.display = "none"; } } var picRecipeOn = new Image; var picRecipeOff = new Image; var picProductsOn = new Image; var picProductsOff = new Image; var picAboutMazolaOn = new Image; var picAboutMazolaOff = new Image; var picHealthOn = new Image; var picHealthOff = new Image; var picNewsOn = new Image; var picNewsOff = new Image; picRecipeOn.src = "/images/main/recipes_on.gif"; picRecipeOff.src = "/images/main/recipes_off.gif"; picProductsOn.src = "/images/main/products_on.gif"; picProductsOff.src = "/images/main/products_off.gif"; picAboutMazolaOn.src = "/images/main/about_on.gif"; picAboutMazolaOff.src = "/images/main/about_off.gif"; picHealthOn.src = "/images/main/health_on.gif"; picHealthOff.src = "/images/main/health_off.gif"; picNewsOn.src = "/images/main/news_on.gif"; picNewsOff.src = "/images/main/news_off.gif"; function MakeRoll(strName) { var objElement = document.getElementById(strName); if (objElement) { switch (strName) { case "imgRecipe" : objElement.src = picRecipeOn.src; break; case "imgAboutMazola" : objElement.src = picAboutMazolaOn.src; break; case "imgProducts" : objElement.src = picProductsOn.src; break; case "imgHealth" : objElement.src = picHealthOn.src; break; case "imgNews" : objElement.src = picNewsOn.src; break; } } } function MakeOff(strName) { var objElement = document.getElementById(strName); if (objElement) { switch (strName) { case "imgRecipe" : objElement.src = picRecipeOff.src; break; case "imgAboutMazola" : objElement.src = picAboutMazolaOff.src; break; case "imgProducts" : objElement.src = picProductsOff.src; break; case "imgHealth" : objElement.src = picHealthOff.src; break; case "imgNews" : objElement.src = picNewsOff.src; break; } } } //--> </script> <span class="recipeTitle">Orange Ginger Teriyaki Chicken with Pan-Fried Sesame Noodles</span><br /> <span class="recipeSpecs"> <br /> Prep Time: 20 minutes<br /> Cook Time: 15 minutes<br /> Yield: 4 servings<br /> </span><br /> <!-- Ingredient List --> <span class="ingredientText"><ul class="recipeSpecs"><li>CHICKEN:</li><li>2 tablespoons Mazola® corn oil</li><li>1 teaspoon sesame oil, Asian</li><li>2 tablespoons soy sauce</li><li>2 tablespoons ginger, fresh minced</li><li>2 teaspoons garlic, minced</li><li>2 chicken breasts, uncooked, boneless, skinless, thinly sliced, about 1/4 inch strips</li><li>1 cup orange juice</li><li>1 tablespoon brown sugar</li><li>2 tablespoons sherry</li><li>1 tablespoon Argo® corn starch</li><li>1/2 cup matchstick carrots</li><li>1 cup snow peas or sugar snap peas, halved diagonally</li><li>1 green onion, diagonally sliced, 1/8-inch</li><li>PAN-FRIED NOODLES:</li><li>2 tablespoons Mazola® corn oil</li><li>1 teaspoon sesame oil</li><li>4 cups (1/2 pound, dry) thin spaghetti or Capellini cooked, drained</li><li>1 tablespoon Spice Islands® sesame seeds</li><li>1 tablespoon soy sauce</li></ul></span> <!-- Directions/Steps --><ol class="recipeSpecs"><li>Combine corn and sesame oils, soy sauce, ginger, garlic and chicken strips in a medium bowl; stir and set aside to blend flavors.</li><br /><br /><li>Combine orange juice, brown sugar, sherry and corn starch in a small measuring cup; stir well and set aside.</li><br /><br /><li>Heat wok or large skillet over medium-high heat until water drop evaporates on contact. Swirl 2 tablespoons corn oil and 1 teaspoon sesame oil in pan and quickly stir in cooked noodles and sesame seeds. Stir and heat for 1 minute then stir in soy sauce and combine to heat 1 more minute. Transfer to large serving plate, cover loosely and set aside.</li><br /><br /><li>Increase heat to high and pour chicken mixture into pan stirring until browned on all sides and chicken is mostly cooked through. Reduce heat to medium-high; stir orange juice mixture and pour over chicken. Add carrots and snow peas; continue to stir and heat 1 more minute or until sauce thickens. Pour chicken and sauce over noodles on serving platter.</li><br /><br /><li>Garnish with additional sesame seeds and green onion. Serve immediately.</li></ol>From mazola.comGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-25190290685682589272007-08-08T12:56:00.000-05:002007-08-11T18:35:02.322-05:00Garlic Cheese BiscuitsThese are very good and came from my favorite cookbook, Dining on a Dime. I made them because I happened to have the ingredients on hand one day, and I was impressed with the way they turned out!<br /><br />Ingredients:<br />2 cups flour<br />2 1/2 tsp baking powder<br />1 tsp salt<br />1 tsp garlic powder (I used a little more)<br />2 Tbsp. chives (I left these out because I didn't have any on hand)<br />3/4 c. cheddar cheese, finely grated (more or less to taste)<br />4 Tbsp. shortening<br />1 c. milk or sour milk<br /><br />Mix flour, baking powder, salt, garlic powder, chives and Cheddar cheese in a bowl. Cut in shortening with a pastry blender or fork until it resembles cornmeal. Add milk, stirring just enough to combine ingredients. Do not over stir. Drop by tablespoonfulls onto an ungreased cookie sheet and bake 450 degrees for 15-20 minutes or until golden brown. Makes 10 biscuits.Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-85415007758324708672007-08-08T12:52:00.000-05:002007-08-08T12:55:49.537-05:00Cindy Davis Green BeansThis green beans are named in honor of the pastor's wife in the church where I grew up. They have a sweet, buttery taste that I honesty cannot get enough of!<br /><br />Melt & Whisk:<br /> 1 c. butter<br /> 1 tsp. soy sauce<br /> 1/2 c. brown sugar<br /> 1/2 tsp. garlic<br /><br />Pour on top of:<br /> 3 drained cans of green beans (we always use the big flat ones for this; they hold the sauce best)<br /> 3 slices bacon<br /><br />Cover and marinate over night.<br />Bake at 350 for 30-45 mins.<br /><br />This makes a BIG portion! For Jon & I, I will use one big can of green beans and divide hte sauce somehow (not sure how yet)Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-42654475074009440432007-07-16T11:03:00.000-05:002007-07-16T11:05:35.950-05:00Oven-Fried Chicken Chimichangas<div><strong>Oven-Fried Chicken Chimichangas</strong></div><div><br />2/3 cup picante sauce or your favorite salsa</div><div>1 teaspoon ground cumin</div><div>1/2 teaspoon dried oregano leaves, crushed</div><div>1 1/2 cups cooked chicken, chopped</div><div>1 cup shredded cheddar cheese</div><div>2 green onions, chopped with some tops (about 1/4 cup)</div><div>6 (8 inch) flour tortillas</div><div>2 tablespoons margarine, </div><div>meltedshredded cheddar cheese, for serving</div><div>chopped green onions, for serving</div><div>picante sauce, for serving</div><div><br />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.<br /><br />From Deirdre at <a href="http://stitchingteacher.blogspot.com/">The Stitching Teacher</a><br /></div>Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-90608769139756947572007-07-13T11:33:00.001-05:002007-07-13T11:40:42.571-05:00Cheesy Ranch ChickenThis was recommended to me by my childhood friend Malerie, but I haven't tried it yet!<br /><br />Chicken Breasts<br />1/2 c Ranch Dressing<br />1 Tbsp. flour<br />Grated Parmesan<br />Grated Cheddar cheese<br /><br />Preheat oven to 375.<br />Combine ranch dressing. <br />In a separate bowl, mix cheeses.<br />Dredge chicken in dressing, then press on cheese.Gracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0tag:blogger.com,1999:blog-1761872772975010499.post-4053659796856589152007-07-12T13:31:00.000-05:002007-07-12T13:45:22.450-05:00Saucy Honey Mustard ChickenI LOVED this. I <s>licked</s> <span style="font-style: italic;">wanted to</span> lick the sauce out of the pan!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.kraftfoods.com/images/recipe_images/Saucy_Honey_Mustard_Chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px;" src="http://www.kraftfoods.com/images/recipe_images/Saucy_Honey_Mustard_Chicken.jpg" alt="" border="0" /></a><br /><table _base_target="_top" border="0" cellpadding="3" cellspacing="0"><tbody _base_target="_top"><tr _base_target="_top"><td _base_target="_top"><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblQuantity">1</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblUnit">Tbsp.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblIngredientName">oil</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl1_lblPostPreparation"></span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblQuantity">4</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblUnit">small</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblIngredientName">boneless skinless chicken breast halves</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl2_lblPostPreparation"> (1 lb.)</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblQuantity">1/4</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblUnit">cup</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblIngredientName">KRAFT Zesty Italian Dressing</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl3_lblPostPreparation"></span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblQuantity">1/4</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblUnit">cup</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblIngredientName">PHILADELPHIA Cream Cheese Spread</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl4_lblPostPreparation"></span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblQuantity">2</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblUnit">Tbsp.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblIngredientName">GREY POUPON Dijon Mustard</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl5_lblPostPreparation"></span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblQuantity">1</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblUnit">Tbsp.</span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblPrePreparation"></span> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblIngredientName">honey</span><span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl4_rep__ctl6_lblPostPreparation"></span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <br /></td> </tr> </tbody></table> <br /> <table _base_target="_top" border="0" cellpadding="3" cellspacing="0"><tbody _base_target="_top"><tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl5_rep__ctl1_lblPreparationDescriptionItem"><b>HEAT </b>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).</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl5_rep__ctl2_lblPreparationDescriptionItem"><b>ADD </b>dressing, cream cheese spread, mustard and honey.</span> </td> </tr> <tr _base_target="_top"> <td _base_target="_top"> <span id="_ctl0__ctl0__ctl0_ctlRecipeDisplayModuleContainer__ctl5_rep__ctl3_lblPreparationDescriptionItem"><b>COOK </b>and stir 2 min. or until sauce is smooth and bubbly.</span></td></tr></tbody></table><br />From Kraftfoods.comGracehttp://www.blogger.com/profile/13482221361070394708noreply@blogger.com0