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!