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

INGREDIENTS

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

DIRECTIONS

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!

Chicken:
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

Ingredients

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

Preparation

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.

Yield

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

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

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

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.

RECIPE INGREDIENTS:
	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.

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.