Chicken Fingers with Honey Mustard Sauce

Chicken Fingers with Honey Mustard Sauce
By: Rosanna Thomas (altered from: Easy Everyday Cooking)

1 large boneless skinless chicken breast (about ¾ lb)
1 cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup buttermilk
1 cup corn oil for frying

Honey Mustard:
½ cup pure raw “clover” honey
¼ cup Dijon mustard

Cut chicken into THIN 2 inch strips.

For the honey mustard sauce, blend honey and mustard in a small bowl. Set aside.

Pour 1 cup corn oil into a large heavy skillet. Heat over medium-high heat to 350 degrees or until a cube of white bread dropped in oil brown evenly in 1 minute!

Mix flour, salt and pepper in a shallow bowl. Dip chicken in buttermilk. Roll in flour mixture to coat well; shaking off excess. Place chicken on wax paper until oil is ready.

Divide chicken into batches depending on the size of your pan. Place chicken in an even layer in hot oil. Fry, turning occasionally, for about 5 minutes on each side or until golden brown and crisp. Drain on paper towels; lightly salt with kosher salt. Serve warm with honey mustard sauce.

Serves 6

“Leftover tip: Serve cold leftovers in pita breads with lettuce, tomato and honey mustard.”

“Make Ahead: Prepare the honey mustard 1 or 2 days ahead of time so the flavors have time to blend. Fry the chicken fingers up to 1 day ahead. Wrap in foil. Reheat in a 300 degree oven until warm.”

“5 STARS!!! Perfectly cooked chicken, well seasoned (not too salty), wonderful crunch with smooth yumminess of the honey mustard sauce. Raw pure honey is a super food and very good for those over the age of 1”- Rosanna Thomas

Parmesan Zucchini

Parmesan Zucchini
From: Cuisine at Home (Issue 63)

Corn oil for frying (about 1 cup)
1 cup panko crumbs
¾ cup Parmesan, shredded
Kosher salt
Freshly ground black pepper
1 lb zucchini, bias cut into ¼ inch slices*
1 cup buttermilk
Lemon wedges if desired

Heat oil to 375 degrees in a saucepan.

Combine panko, parmesan, salt and pepper in a large resealable plastic bag.

Coat ¼ of the zucchini in the buttermilk. Transfer to the bag, seal, and shake until well coated. Repeat with remaining zucchini.

Fry zucchini in hot oil in batches for 2 minutes per side, or until golden. Drain on a paper towel-lined plate, season with salt and garnish with additional parmesan cheese and lemon if desired. Serve with favorite sauce (Bleu Cheese dressing, homemade ranch, or Tomato cream sauce)…

*Cutting zucchini on a bias creates more surface area so the buttermilk and breading will cling better.

Tomato Cream Sauce:
1 cup purchased marinara sauce
2 Tablespoons heavy whipping cream
2 Tablespoons chopped fresh basil

Simmer the marinara and cream in a small saucepan over medium-low heat for 4-5 minutes, or until warmed through; off heat, stir in basil. (Sauce and cream may be warmed in a microwave at high power for 1 minute. Stir in basil before serving.)

Sour Cream and Onion Smashed Potatoes

Sour Cream and Onion Smashed Potatoes
By: Maria Del Mar Sacasa

2 lb small red potatoes, scrubbed clean but don’t peel
*and if the potatoes are small enough leave whole otherwise cut in half or quarters, but leave fairly large chunks
4 Tablespoons butter
4 green onions/scallions, white parts minced, green parts sliced thin (keep separate)
½ cup sour cream
¼ cup half and half
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Bring potatoes and enough water to cover by 1 inch to a boil in a large pot over high heat. Once water comes to a boil reduce heat to medium and simmer (uncovered) until potatoes are tender, about 25 minutes.

Meanwhile, melt butter in medium saucepan over medium-low heat; cook scallion whites until translucent, about 5 minutes. Slowly stir in sour cream, half and half, salt and pepper until smooth. Remove from heat, cover, and keep warm.

Drain potatoes in colander and return to dry pot; let stand 5 minutes. Using rubber spatula, break potatoes into large chunks. Fold in sour cream mixture until incorporated and only small chunks of potatoes remain. Stir in scallion greens and season with additional salt and pepper. Serve warm.

Serves 4

Authors note:
“You’d think adding sour cream and onion to smashed potatoes would be a smash-dunk; plunk in sour cream, add onions and call it a day. Unfortunately, the handful of recipes I tried featured harsh or cloying onion flavor, and their texture resembled spackle. My goal was clear: Develop bold yet balanced sour cream and onion flavor while maintaining the signature texture of this rustic dish.
I started with the test kitchen’s technique for smashed potatoes, which calls for boiling small, unpeeled red potatoes until tender, draining them, breaking them up with a rubber spatula, then folding in melted butter and half-and-half until a chunky-yet-creamy puree is achieved. But when I added the sour cream, the potatoes had turned gluey by the time I’d fully incorporated it. After several tests, I found that stirring the sour cream directly into the melted butter and the other dairy (my tasters preferred half-and-half to cream or milk) before adding the mixture to the cooked potatoes meant less stirring together, which eliminated the glueyness caused by overworking. This technique also helped to meld the flavors.
As for the onion, minced chives proved too discreet, no matter how much I added. Seeking bolder onion flavor, I tried caramelized onions, but they were far too sweet. I had better results with sliced scallions, especially when I sautéed the whites in butter before mixing them with the warmed half-and-half and sour cream, and added the scallion greens raw for crunch and bite.”

Lemon Berry Angel Roll

Lemon Berry Angel Roll

1 package (16oz) Angel food cake mix
¾ cup powdered sugar, divided
1 ½ cups strawberry ice cream topping, or homemade strawberry jam, or seedless raspberry preserves
1 package (8oz) cream cheese, softened
1 cup fresh raspberries or sliced strawberries
1 lemon
7 drops yellow food coloring
1 container (8oz) frozen whipped topping, thawed
Fresh raspberries, for garnish (optional)
Lemon slices, for garnish (optional)

Preheat oven to 350 degrees. Line a long piece of parchment paper onto the bottom and up sides of BAR pan (jelly roll style).

Prepare cake mix according to package directions; pour batter over parchment, spread evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven.

Sprinkle ½ cup powdered sugar over cake. Place a new sheet of parchment paper over cake. Place cooling rack upside down over new piece of parchment paper (using hot pads because the pan is still very hot) carefully turn cake out at once. Remove pan and parchment from the bottom of cake. Starting at one short side, roll up cake in parchment. Cool completely on cooling rack.

Unroll cake and transfer to a large cutting board; discard parchment paper. Spread cake with ice cream topping, homemade jam or preserves. Combine cream cheese and remaining ¼ cup powdered sugar in bowl; mix well; zest lemon and juice lemon. Add zest and juice to cream cheese mixture. Add food coloring; mix well. Fold in thawed whipped topping. Gently spread over ice cream topping. Top with 1 cup raspberries or sliced strawberries. Re-roll cake.

Sprinkle with additional powdered sugar. Garnish with fresh berries and sliced lemons if desired. Cover and refrigerate until ready to serve.

Makes 10-12 servings

Dry Rubbed Chicken

Dry Rubbed Chicken
(Although there is nothing “dry” about it!)
By: Claire Robinson

8 cups water
¾ cup kosher salt, plus 1 teaspoon
¾ cup brown sugar, plus 1 teaspoon
¾ cup white wine vinegar
3 Tablespoons dry barbeque seasoning, divided
2 large bone-in, skin-on chicken breast halves (about 2 ¼ lb)

Combine water, ¾ cup kosher salt, brown sugar and white wine vinegar, and 1 Tablespoon of the dry barbeque seasoning, in a LARGE PLASTIC container to create brine. Add chicken to container, cover tightly and refrigerate 2-4 hours.

Preheat oven to 350 degrees.

Remove chicken from brine; discard brine. Pat the chicken dry with a paper towel.

Combine remaining 1 teaspoon salt, sugar and 2 Tablespoon dry barbeque seasoning; rub on chicken.

Place chicken in a roasting pan, add 2 Tablespoons of water to bottom of pan, cover with foil and roast for 30 minutes. Increase oven temperature to 395 degrees. Bake 30 more minutes. Remove from oven, discard foil, drizzle with 1 Tablespoon melted butter, return to oven and continue to bake (uncovered) for 10 more minutes. (Note: the pan will look scorched and burned as the water and butter evaporate, but with some good soaking in soapy water it should come off your pan! If you want to remove that step consider lining your roasting pan with foil).

Remove chicken from pan and let rest on cutting board, “tented” with foil for 10 minutes before serving to allow the natural juices to moisten the chicken.

Serves 2 large portions, or 4 shared

Apple Spice Bread

Apple Spice Bread

Preheat oven to 350 degrees. Grease and flour a 9x5 loaf pan.

In a large bowl beat together with an electric mixer:
3 Tablespoons canola oil
3 egg whites
¼ cup maple syrup
½ cup unsweetened applesauce (homemade or bottled)
½ cup buttermilk*
½ cup packed dark brown sugar
1 teaspoon maple extract**
1 teaspoon vanilla extract

Stir in:
1 “Pink Lady” or any medium-tart apple, peeled, cored and finely diced (about 1 cup)
1 cup rolled oats (“pulsed” in food processor, optional)

In large bowl mix:
1 ¼ cup and 2 Tablespoons All purpose flour***
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 Tablespoon cinnamon

Add dry ingredients to wet ingredients. Pour into prepared pan and smooth top. Sprinkle evenly with topping. Push the topping into the batter then spray with cooking spray (lightly). Bake 50-55 minutes, or until tester comes out clean. Cool in pan on wire rack.

Topping:
2 Tablespoons packed dark brown sugar
2 Tablespoons ground nuts (any type preferred, optional)
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
½ teaspoon cinnamon

*Buttermilk can be substituted for: ½ cup soy milk mixed with 1 teaspoon vinegar
**Maple extract can be substituted for: an additional 1 teaspoon vanilla extract
***All-purpose flour can be substituted for: ¾ cup plus 2 Tablespoons unbleached white flour and ½ cup whole wheat pastry flour

Blueberry Orange Bread

Blueberry Orange Bread
By: Diana Rattray

2 Tablespoons butter
¼ cup boiling water
1 Tablespoon finely grated orange peel
½ cup orange juice
1 large egg
1 cup granulated sugar
2 cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh or (thawed) frozen blueberries

Topping:
1 teaspoon finely grated orange peel
2 Tablespoons orange juice
2 Tablespoons honey

Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan.

Combine butter and boiling water in a small bowl; add 1 Tablespoon grated orange peel and ½ cup orange juice.

In a mixing bowl with an electric mixer beat egg and granulated sugar until light and fluffy. In a separate bowl combine flour, baking powder, baking soda, and salt; add to egg mixture a little at a time, alternating with orange juice mixture, ending with flour mixture.

Fold in blueberries. Spoon batter into prepared loaf pan. Bake 50-55 minutes. Cool bread in pan 10 minutes, then remove and place on wire rack (have a sheet of wax paper underneath to catch drippings from topping).

Topping:
Combine 1 teaspoon orange peel, 2 Tablespoons orange juice and honey, mixing well. Spoon over hot bread; let cool.

Makes 1 loaf

Recommended Product:

Jewell's Bleu Cheese
P.O. Box 354
Vernonia, OR 97064
jwlhalsey@yahoo.com

Jewell Halsey is owner and chef of Jewell's Heavenly Creations. I met her at the Portland Saturday Market on Cornell, and sampled some of her bleu cheese dressing. Within seconds I was hooked and bought a bottle (very reasonably priced at $6). Needless to say I will be back this Saturday for more!

Heavenly Mashed Potatoes

Heavenly Mashed Potatoes
By: Jewell Halsey

4 Servings

4-6 medium red potatoes
1-2 T butter
1/2 cup of Jewell's Bleu Cheese

Wash potatoes and peel or leave skins on
whatever your preference is, ( I like peelings).
Cut into quarters. Put in a saucepan and cover
with water. Bring to boil and cook uncovered
til fork tender. Drain. Smash spuds. Add the
butter and continue to smash. When you have
desired consistency (lumps are good!), add
Jewell's Bleu Cheese and mix well.
Optional to add a dash of salt.
Serve warm with any meal!

Bleu Cheesy Gourmet Burger

Bleu Cheesy Gourmet Burger
By: Jewell Halsey

1 Serving

Kaiser or Onion Bun, toasted
1/4 lb quality ground beef cooked to your liking
1/4c sliced sweet onion
1/4c sliced mushrooms
1 slice swiss cheese
Jewell's Bleu Cheese

Sauté onion, mushrooms in oil and fresh clove
of garlic and dash of salt until golden and tender.
Spread Jewell's Bleu Cheese on top and bottom buns
when beef is almost completely cooked, top the
patty with the cooked onion and mushrooms, place
swiss on top of veggies and then put top bun in place.
Continue cooking meat until the cheese is beginning
to melt over veggies. Remove and place on bottom
bun. I like to add extra Bleu Cheese as I eat this baby
with lots of napkins. DO NOT BE AFRAID OF MESS!!
ABSOLUTELY DELICIOUS

Wrap Sings The Bleu's

Wrap Sings The Bleu's
By: Jewell Halsey

1 Serving

1 Tomato or Spinach Tortilla
1/8c sliced red or green onion
1/8c diced red pepper
1T diced tomato (optional)
1c fresh whole leaf spinach washed & dried
2 slices of cooked, crisp bacon
3oz of grilled chicken
2T Jewell's Bleu Cheese

Spread Bleu Cheese on slightly warmed
tortilla. Lay spinach on 1/2 of wrap. Lay the
bacon and chicken on spinach. Sprinkle all
other veggies on top of meat and spinach.
fold in end of wrap and then proceed to wrap
filling firmly but gently in the wrap as you
would a burrito. Serve with your favorite
side dish…YUM

South Western Steak Salad

South Western Steak Salad
By: Jewell Halsey
4 Servings

Large head romaine lettuce torn in pieces
1/4 c sliced red onion
1 large tomato, diced
1 lime quartered
Hot sauce of your choice
1/2c Jewell's Bleu Cheese

Cook steak to your preference and slice thin
mix together all salad ingredients. Squeeze
lime all over salad. Sprinkle hot sauce to your
liking. My favorite is Crystal brand hot sauce.
Add steak and dressing last then mix well.
Garnish with crushed tortilla chips on salad.
Serve an icy cold beverage of your choice with
this dish on a hot summer night!

Blueberry Streusel Cobbler

Blueberry Streusel Cobbler

1 pint (2 cups) fresh or frozen blueberries
1 (14oz) can sweetened condensed milk (NOT evaporated milk)
Zest from 1 lemon
1 cup butter (2 sticks), divided
2 cups biscuit baking mix, divided
½ cup firmly packed dark brown sugar
½ cup chopped nuts (optional)

Vanilla Bean Ice Cream (optional)

Blueberry Sauce (optional):
½ cup granulated sugar
1 Tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup water
1 pint (2 cups) fresh or frozen blueberries

To make cobbler:
Preheat oven to 325 degrees. Grease a glass square 8x8 pan. In a bowl combine 1 pint blueberries, condensed milk and lemon zest.

In a large bowl, cut 1 ½ sticks of butter into 1 ½ cups biscuit mix until crumbly (you can use a food processor to speed up this process; just “pulse” a couple of times until you get a pea like consistency); add blueberry mixture (mixture will be sticky). Spread in the prepared baking dish.

In a small bowl, combine remaining ½ cup biscuit mix and the granulated sugar; cut in remaining 4 Tablespoons of butter until crumbly. Add nuts, if desired. Sprinkle over cobbler.

Bake 1 hour 10 minutes or until golden brown and center is done. Remove from oven and cool on rack.

Serve warm with vanilla bean ice cream and blueberry sauce. Refrigerate leftovers.

To make blueberry sauce:
In a saucepan over medium high heat combine ½ cup sugar, cornstarch, cinnamon and nutmeg. Gradually add water. Cook and stir until thickened (about 3-5 minutes). Stir in 1 pint blueberries; reduce heat to low and cook and stir until hot (about 5 more minutes). Remove from heat. Refrigerate leftovers.

Makes 8 servings

Lemon Raspberry Whipped Cream Cake

Lemon Raspberry Whipped Cream Cake
By: Rosanna Thomas

White Cake Mix and ingredients to make cake

Lemon Drizzle:
¼ cup water
2 Tablespoons lemon extract
*Mix together gently in a small bowl

Cream Filling:
1 (8oz) cream cheese, softened
1 (8oz) Cool Whip whipped topping, thawed
¾ cup granulated sugar
*Mix cream cheese and sugar together until smooth. Gently fold in whipped topping.

3 cups fresh raspberries
Additional: 1 (8oz) Cool Whip whipped topping, thawed

Prepare white cake mix as directed on packaging. Pour into (2) 9 inch round cake pans that have been greased and floured. Bake according to package directions. Remove from oven. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely. Once the cakes have cooled cut each cake in half horizontally, giving you 4 thin layers.

Place one cake layer, cut side up, on a serving plate. Using a pastry brush, brush the cake with lemon drizzle. Spread a thin layer of cream filling on the layer. Arrange 1 cup of raspberries over the cream. Place another cake layer on top of the berries and repeat brushing, spreading cream filling, and arranging berries until the cake is completely filled. Place the last layer cut side down.

Frost the top and sides of the cake with (8oz) Cool Whip whipped topping. Garnish with raspberries and lemon zest if desired.

Refrigerate, covered, until ready to serve. Serve chilled.

Serves 10

Blueberry Streusel Muffins

Blueberry Streusel Muffins
By: Rosanna Thomas

Streusel:
¾ cup flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
7 Tablespoons butter, melted

Muffins:
4 Tablespoons butter, melted and cooled slightly
2 cups flour
1 large egg
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon grated lemon zest
½ cup buttermilk
1 Tablespoon baking powder
½ teaspoon salt
1 1/3 cup frozen or fresh blueberries

For the streusel: Combine flour, sugars, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

For the muffins: Adjust oven rack to middle position and heat to 375 degrees. Line 12-cup muffin tin with paper baking cups; spray with cooking spray.

Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

Add flour, baking powder and salt. Fold in blueberries.

Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center comes out with few dry crumbs attached, 25-27 minutes. Cool muffin in tin for at least 20 minutes, then carefully transfer to wire cooling rack to cool completely.

Muffins can be stored in airtight container at room temperature for up to 3 days.

Yields 1 dozen (12) muffins

Lemon Cheesecake

Lemon Cheesecake
By: Kraft Philadelphia

2 cups HONEY MAID graham cracker crumbs
1 ¼ cup sugar, divided
6 Tablespoons butter, melted
4 pkg (8oz each) cream cheese, softened
1 cup sour cream
Zest and juice from 1 lemon
4 large eggs

Heat oven to 325 degrees

Mix crumbs, ¼ cup sugar and butter. Reserve ¼ cup crumb mixture; press remaining onto bottom of 9x13 pan.

Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream, zest and juice; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.

Bake 40 minutes or until center is almost set. Cool completely. Refrigerate overnight.

Makes 16 servings

Layered Pineapple-lemon Cheesecake Pie

Layered Pineapple-lemon Cheesecake Pie
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
¼ cup granulated sugar
2 cups (12oz) thawed COOL WHIP whipped topping
1 can (8oz) crushed pineapple, drained, divided
1 HONEY MAID graham pie crust (6oz)
1 pkg (3.4oz) JELL-O Lemon Flavor Instant Pudding
1 1/3 cup cold milk

Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in Cool Whip and half the pineapple.

Spread into crust.

Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.

Makes 10 servings

Tropical Cheesecake

Tropical Cheesecake
By: Kraft Philadelphia

1 pkg (8oz) cream cheese, softened
1/3 cup granulated sugar
1 tub (8oz) COOL WHIP whipped topping, thawed
2 kiwis, peeled, quartered, sliced and divided
1 medium mango, peeled, chopped and divided
1 cup BAKER’S ANGEL FLAKE coconut, toasted, divided
1 HONEY MAID graham pie crust (6oz)

Beat cream cheese and sugar in large bowl with whisk or electric mixer until well blended.

Add whipped topping; stir gently until well blended. Reserve ¼ cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.

Refrigerate overnight. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.

Makes 8 servings

3-Step Lemon Cheesecake Bars

3-Step Lemon Cheesecake Bars
By: Kraft Philadelphia

1 ½ cups soft coconut macaroon cookie crumbs
2 Tablespoons butter, melted
2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon grated lemon zest
1 Tablespoon fresh lemon juice
½ teaspoon vanilla
2 large eggs

Heat oven to 350 degrees

Mix crumbs and butter. Press firmly onto bottom of greased 8 inch square baking pan.

Beat cream cheese, sugar, lemon zest, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour over crust.

Bake 25 minutes or until center is almost set. Cool. Refrigerate overnight. Cut into bars to serve. Store leftovers in the refrigerator.

***Sprinkle with additional grated lemon zest just before serving if desired***

Makes 16 bars

Blueberry Crown Cheesecake
BY: Kraft Philadelphia

30 NILLA wafers, crushed (about 1 cup)
1 cup plus 3 Tablespoons sugar, divided
3 Tablespoons butter, melted
5 pkg (8oz each) cream cheese, softened
3 Tablespoons flour
1 Tablespoon vanilla
Grated zest from 1 medium lemon
1 cup sour cream
4 large eggs
2 cups fresh blueberries

Heat oven to 325 degrees

Mix wafer crumbs, 3 Tablespoons of the sugar and the butter until well blended. Press firmly onto bottom of 9 inch springform pan.

Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon zest with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust; top with 2 cups of the blueberries.

Bake 1 hour 15 minutes or until center is almost set. Run small knife around rim of pan to loosen cake; cook before removing rim of pan. Refrigerate overnight. Store leftover cheesecake in refrigerator.

***Substitute 1 bag (16oz) thawed frozen blueberries or 1 can (15oz) blueberries, well drained, for the 2 cups fresh blueberries***

Makes 16 servings

Zucchini with Parmesan Sauce

Zucchini with Parmesan Sauce
By: Kraft Philadelphia

3 zucchini (1lb), cut diagonally into ½ inch thick slices
2 yellow squash, cut diagonally into ½ inch thick slices
1 red onion, cut into wedges
1 Tablespoon oil
1 tub (8oz) Philadelphia Chive and Onion Cream Cheese Spread
1/3 cup fat-free milk
¼ cup grated parmesan cheese
¼ teaspoon herb and spice blend seasoning

Cook and stir vegetables in hot oil in large skillet 5-7 minutes or until crisp-tender.

Meanwhile, place remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.

Serve sauce over vegetables.

Makes 8 servings

New York-Style Sour Cream-Topped Cheesecake

New York-Style Sour Cream-Topped Cheesecake
By: Kraft Philadelphia

1 ½ cups HONEY MAID graham cracker crumbs
¼ cup (1/2 stick) butter, melted
1 ¼ cups granulated sugar, divided
4pkg (8oz each) cream cheese, softened
2 teaspoons vanilla, divided
1 container (16oz) sour cream, divided
4 eggs
2 cups fresh strawberries, sliced

Heat oven to 325 degrees

Line 9x13 inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tablespoons sugar; press onto bottom of pan.

Beat cream cheese, 1 cup of the remaining sugar and 1 teaspoon vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

Bake 40 minutes or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve; top with berries.

Makes 16 servings

Tuscan Chicken Simmer

Tuscan Chicken Simmer
By: Kraft Philadelphia

4 small boneless skinless chicken breast halves (1lb)
4oz cream cheese, cubed
¼ cup water
¼ cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT finely shredded Italian Five Cheese Blend

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5-7 minutes on each side or until done (165 degrees internal temp). Remove chicken from skillet; cover to keep warm.

Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 minutes or until cream cheese is melted and mixture is well blended, stirring constantly.

Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

Makes 4 servings

Blueberry No-Bake Cheesecake

Blueberry No-Bake Cheesecake
By: Kraft Philadelphia

2 cups HONEY MAID graham cracker crumbs
6 Tablespoons butter, melted
1 cup granulated sugar, divided
4 pkg (8oz each) Neufchatel (low-fat) cream cheese, softened
½ cup blueberry preserves
Grated zest from 1 lemon
1 pkg (16oz) frozen blueberries, thawed, drained
1 tub (8oz) COOL WHIP LITE whipped topping, thawed

Mix crumbs, butter and ¼ cup sugar; press firmly onto bottom of 9x13 pan. Refrigerate while preparing filling.

Beat Neufchatel cheese and remaining ¾ cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon zest, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust; cover.

Refrigerate 4 hours or until firm. Garnish as desired. Store leftovers in refrigerator.

***Note: to make it with fresh blueberries: place 2 cups blueberries in small bowl with 2 Tablespoons sugar; mash with fork. Add to Neufchatel cheese mixture; continue as directed***

Makes 16 servings (1 piece each)

Creamy Rice, Chicken and Spinach Dinner

Creamy Rice, Chicken and Spinach Dinner
By: Kraft Philadelphia

¼ cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
OR KRAFT Light Zesty Italian Dressing
1 lb boneless skinless chicken breast, cut into strips
1 ½ cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
4 oz Neufchatel cheese (low-fat cream cheese), cubed
1 pkg (8oz) baby spinach leaves
1 large tomato, chopped
2 Tablespoons grated parmesan cheese

Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 minutes. Stir in broth; bring to a boil. Add rice; stir. Return to boil; cover. Simmer on medium heat for 5 minutes.

Add Neufchatel; cook 2-3 minutes or until melted, stirring frequently. Add spinach. (Pan will be full.) Cook, covered, 1 minute, or until spinach is wilted. Stir gently to mix in spinach.

Remove pan from heat. Let stand, covered, 5 minutes. Stir in tomatoes; top with Parmesan.

Makes 4 servings (1 ½ cups each)

Creamy Chicken Penne

Creamy Chicken Penne
By: Kraft Philadelphia

2 cups penne pasta, uncooked
¾ lb boneless skinless chicken breasts, cut into thin strips
½ cup chopped onions
1 Tablespoon olive oil
1 pkg (6oz) snow peas
1 small red pepper, chopped
2 teaspoons minced garlic
2 Tablespoons butter
1 Tablespoon flour
1 ½ cups milk
4 oz cream cheese, cubed
½ cup grated Romano cheese
1 Tablespoon finely chopped fresh parsley

Cook pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet on medium heat 6-8 minutes or until chicken is done, stirring frequently. Add peas, peppers and garlic; cook and stir 1 minute. Remove from heat; cover and keep warm.

Melt butter in medium saucepan on medium heat. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook 2 minutes or until thickened, stirring constantly. Add cream cheese and Romano; cook 1-2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.

Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley.

Makes 4 servings (1 ½ cups each)

3-Step Strawberry Layer Cheesecake

3-Step Strawberry Layer Cheesecake
BY: Kraft Philadelphia

2 pkg (8oz each) cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla
2 large eggs
¼ cup strawberry preserves
5 drops red food coloring
1 HONEY MAID graham pie crust (6oz)
1 cup thawed COOL WHIP whipped topping
4 medium strawberries, sliced

Heat oven to 350 degrees

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.

Bake 40 minutes or until center is almost set. Cool.

Refrigerate overnight. Top with whipped topping and strawberries just before serving. Store leftover cheesecake in the refrigerator.

Makes 8 servings

Mini Strawberry Cheesecakes

Mini Strawberry Cheesecakes
By: Kraft Philadelphia

1 pkg (8oz) Neufchatel (low-fat) cream cheese, softened
1 pkg (3.4oz) JELL-O Strawberry Crème Flavor Instant Pudding
1 cup cold fat-free milk
2 cups (12oz) thawed COOL WHIP LITE whipped topping
24 NILLA wafers
1 cup sliced fresh strawberries

Beat Neufchatel with mixer until creamy. Blend in dry pudding mix. Gradually beat in milk. Stir in Cool Whip.

Place 1 wafer on bottom of each of 24 (2 inch) paper baking cups; place in muffin pan. Cover with pudding mixture.

Freeze 1 hour. Top with berries just before serving.

Makes 4 servings ( 1 ½ cups each)

Chicken Breasts with Bacon and Sherry Vinegar

Chicken Breasts with Bacon and Sherry Vinegar
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
5 slices bacon, chopped
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and Pepper
2 Shallots, minced
1/3 cup plus 2 teaspoons sherry vinegar
1/3 cup low-sodium chicken broth
2 teaspoons honey
2 tablespoons unsalted butter

Directions:
1. Cook bacon in large nonstick skillet over med-high heat until crisp, about 5 min
Transfer to paper towel-lined plate and pour off all but 2 tablespoons fat from skillet.

2. Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper.

Dredge chicken in flour, shaking off excess. Cook chicken in fat in skillet until golden brown, about 4 minutes per side. Transfer to plate.
3. Add shallots to empty skillet and cook over medium heat until softened, about 1 minute.

Stir in 1/3 cup vinegar and simmer until syrupy, about 1 minute.
Add broth, honey, and chicken and simmer, covered, until chicken is cooked through, about 5 minutes.

Transfer chicken to platter and tent with foil.

4. Continue to simmer sauce until slightly thickened, about 5 minutes.
OFF heat, whisk in butter and remaning vinegar.
Pour sauce over chicken and sprinkle with bacon- SERVE!

Penne, Chicken, and Mushrooms with Sage

Penne, Chicken, and Mushrooms with Sage
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1/2 cup water
1/3 cup dried porcini mushrooms, rinsed
1 tablespoon extra virgin olive oil
1 pound cremini mushrooms, sliced thin
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
1 cup heavy cream
1/2 teaspoon grated zest and 2 tablespoons juice from 1 lemon
salt and pepper
1 pound penne (or one package/box)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (3 cups)
Directions:
1. Bring 4 quarts water to boil in large pot.

Meanwhile, combine 1/2 cup water and porcini in bowl and microwave, covered, until mushrooms have softened, about 1 minute.

Line fine-mesh strainer with one paper towel and strain porcini, reserving liquid.
Chop porcini fine and set aside.

2. Heat oil in large nonstick skillet over medium-high heat until just smoking.
Add cremini and cook until browned, about 5 minutes.
Stir in garlic and sage and cook until fragrant, about 30 seconds.
Add cream, lemon zest, lemon juice, porcini and reserved soaking liquid and simmer until thickened, about 5 minutes.

3. Add 1 tablespoon salt and penne to boiling water and cook until "al dente"
Reserve 1/2 cup cooking water, drain pasta, and return to pot.
Add mushroom mixture and chicken to pot and toss to combine, adding reserved pasta water as needed.

Season with Salt and Pepper, SERVE!

Golden Garlic Bread

Golden Garlic Bread
From: Best of Taste of Home Spring 2009

Ingredients/Prep:
3/4 cup butter, softened
1/2 cup mayonnaise
3 cups (12 ounces) shredded cheddar cheese
1/2 cup grated parmesan cheese
3 green onions, chopped
1 teaspoon italian seasoning
1 to 2 garlic cloves, minced
1 loaf (1 pound) French bread, cut in half lengthwise

Directions:
1. In a small mixing bow, beat butter and mayonnaise until blended.
Stir in the cheeses, onions, italian seasoning and garlic.
Spread over cut sides of bread.

Place in an ungreased baking sheet.

2. Broil 4-6 in. from the heat for 3-5 minutes or until topping is lightly browned and bubbly.

Cut into 2 in. slices

Grilled Pork Cutlets with Lemon-Garlic Sauce

Grilled Pork Cutlets with Lemon-Garlic Sauce
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1/4 cup extra-virgin olive oil
2 teaspons paprika
1 teaspoon sugar
1/4 teaspoon red pepper flakes
6 garlic cloves, SLICED thin
3 tablespoons lemon juice
2 tablespoons finely chopped fresh parsley
salt and pepper
8 thin-cut boneless pork cutlets (about 1 1/2 pounds)

Directions:
1. Combine oil, paprika, sugar, pepper flakes, and garlic in bowl and microwave until bubbling, about 1 minute.

Reserve 2 tablespoons garlic oil, then whisk lemon juice and parsley into remaining oil mixture and season with salt and pepper.

2. Pat cutlets dry with paper towels and season with salt and pepper.
Rub cutlets all over with reserved garlic oil.

Grill pork over hot fire until lightly charred on first side, about 2 minutes.
Flip cutlets and grill until just cooked through, about 1 minute longer.
Transfer to platter, tent with foil, and let rest 5 minutes.
Drizzle with sauce. SERVE!

Grilled Steaks and Potatoes with Garlic Butter

Grilled Steaks and Potatoes with Garlic Butter
From: America's Test Kitchen The Best Simple Recipe's

Ingredients:
1 1/2 Pound Smail Red Potatoes, Scrubbed and Halved
1 tablespoon olive oil
Salt and Pepper
10 tablespoons unsalted butter, softened
4 tablespoons finely chopped fresh parsley
6 Garlic Cloves, minced
5 strip steaks
Cream Cheese
Sour Cream
Herb blend for cream cheese mixture
Wooden Skewers soaked in water

Directions:
1. Toss potatoes and oil in bowl and season with salt and pepper. Microwave, covered until potatoes begin to soften, 4 to 7 minutes.

2. Beat butter with fork in large bowl until light and fluffy. Mix in parsley, garlic, 1/2 teaspoon salt, and pepper to taste.

3. Pat steaks dry with paper towels and season with salt and pepper. Grill over hot fire until well browned and cooked to desired doneness, 4-8 minutes per side. Meanwhile, skewer the potatoes and grill, starting cut side down and turning several times, until soft and grill-marked, 7-8 minutes.

4. Transfer steaks to platter and top each steak with 1 tablespoon parsley butter (you should have about 1 tablespoon butter left over) other than the 1 tablespoon- brush remaining butter on the potato skewers.

Cover the steaks with foil and let rest 5 minutes. Add steak to bowl with remaining parlsey butter and toss to coat- serve.

Stir 1/2 part cream cheese, and 1/2 part sour cream with the herb blend to have for dipping for the steaks and potatoes.

Lemon Parsley Potatoes

Lemon Parsley Potatoes
From: Best of Taste of Home Spring 2009

Ingredients/Prep:
3 pounds small red potatoes
1/2 cup butter
1/3 cup minced fresh parsley
1 tablespoon lemon juice

Directions:
1. With a vegetable peeler, remove a strip of peel around the middle of each potato.
Place potatoes in a large saucepan and cover with water. Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
2. Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice.
Pour over potatoes; toss to coat.

Sun-Dried Tomato, Arugala, and Goat Cheese Pasta

Sun-Dried Tomato, Arugala, and Goat Cheese Pasta
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
3/4 cup sun-dried tomatoes packed in oil, rinsed, and patted dry
1/4 cup grated Parmesan cheese
3 tablespoons pine nuts, toasted
2 teaspoons balsamic vinegar
1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 pound farfalle (or one package)
salt and pepper
6 ounces baby arugala (cut into bite-size)
3/4 cup crumbled goat cheese

Directions:
1. Bring 4 quarts water to boil in large pot.

Meanwhile, process sun-dried tomatoes, Parmesan, pine nuts, vinegar, and garlic in food processor until finely ground.

With motor running, slowly add oil until incorporated.

2. Add farfalle and 1 tablespoon salt to boiling water and cook until "al dente" (done)

Take out 1 cup cooking water- THEN drain pasta, and return to pot (don’t rinse)

Add sun-dried tomato mixture and 1/2 cup reserved pasta water and toss to combine.

Stir in Arugala until just wilted, adding more reserved pasta water as needed.
Season with salt and pepper.

Top with goat cheese, SERVE!

Peach-Glazed Grilled Pork Chops

Peach-Glazed Grilled Pork Chops
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1 cup peach preserves
1/4 cup red wine vinegar
1/2 teaspoon minced fresh thyme
1/8 teaspoon cayenne pepper
1 (16 ounce) bag frozen sliced peaches
1 teaspoon Dijon mustard
4 Bone-in rib or center cut pork chops (8-10 ounces each) 3/4 to 1 in. thick sides slit
Salt and Pepper

Directions:
1. Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup (about 3 minutes)

Take out 1/4 cup glaze mixture

Add peaches to saucepan with remaining glaze and simmer until peaches are soft and glaze is slightly thickened (about 10 minutes)

Take off heat and stir in mustard. COVER and keep warm!

2. Pat pork dry with paper towels and season with salt and pepper.
Grill over hot fire until well browned and meat registers 145 degrees (about 6minutes per side)

Brush with reserved 1/4 cup glaze mixture and cook 1 minute longer.
Transfer to plate and let rest 5 minutes.

Pour sliced peach mixture over chops- SERVE!

Chocolate-Covered OREO Cookie Cake

Chocolate-Covered OREO Cookie Cake
By: Kraft Philadelphia

1 pkg (2-layer size) devil’s food chocolate cake mix
4 squares BAKER’S semi-sweet chocolate
¼ cup (1/2 stick) butter
1 pkg (8oz) cream cheese, softened
½ cup granulated sugar
2 cups thawed COOL WHIP topping
12 OREO cookies, coarsely crushed

Heat oven to 350 degrees

Prepare cake batter and bake in 2 (9 inch) round pans as directed on the package. Cool cakes in pans 10 minutes. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

Microwave chocolate and butter in a small microwaveable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

***Note: If the chocolate glaze becomes too thick, microwave 20-30 seconds or until desired consistency.

Makes 16 servings

Creamy Pasta Primavera

Creamy Pasta Primavera
By: Kraft Philadelphia

3 cups penne pasta, uncooked
2 Tablespoons KRAFT Light Zesty Italian Dressing
1 ½ lb boneless skinless chicken breasts, cut into 1 inch pieces
2 zucchini, cut into bite-size pieces
1 ½ cups cut up fresh asparagus (1 inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz Neufchatel cheese (low-fat cream cheese), cubed
¼ cup grated parmesan cheese

Cook penne in large saucepan as directed on package.

Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10-12 minutes or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 minute or until cheese is melted, stirring constantly. Stir in parmesan cheese.

Drain penne; return to pan. Add chicken mixture; toss lightly. Cook 1 minute or until heated through. (Sauce will thicken upon standing.)

Makes (6) 1 cup (each) servings

S’mores Cheesecake Squares

S’mores Cheesecake Squares
By: Kraft Philadelphia

18 Honey graham crackers, divided
1/3 cup butter, melted
3 Tablespoons granulated sugar
4 pkg (8oz each) cream cheese, softened
1 cup granulated sugar
1 Tablespoon vanilla
3 Tablespoons flour
4 large eggs
1 cup BAKER’S semi-sweet chocolate chunks, divided
1 cup miniature marshmallows

Heat oven to 350 degrees

Line a 9x13 baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the graham crackers. (You should have about 2 cups crumbs). Mix crumbs, butter and 3 Tablespoons sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.

Beat cream cheese, 1 cup sugar and the vanilla in a large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Chop ½ cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining ½ cup chocolate chunks, the marshmallows and reserved chopped grahams.

Bake 40 minutes or until center is almost set. Cool completely. Cover. Refrigerate overnight. Remove cheesecake from the pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in the refrigerator for up to 3 days.

Makes 32 squares