Stepjo7269's profile page
Recipes
CHICKEN ALFREDO STUFFED SHELLS
By stepjo7269
Taste of Home By: Michele Sheppard from Masontown, PA
- Directions:
- 1 package (12 ounces) jumbo pasta shells
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1/2 pound sliced baby portobello mushrooms
- 1 egg, beaten
- 1 carton (15 ounces) ricotta cheese
- 3-1/4 cups grated Parmesan cheese, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 teaspoon dried parsley flakes
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup butter, cubed
- 2 garlic cloves, minced
- 2 cups heavy whipping cream
- ●Cook pasta according to package directions.
- ●Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside.
- ●In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
- ●Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms.
- ●In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened.
- ●Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese.
- ●Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
*ROASTED YELLOW PEPPER-AND-BASIL VINAIGRETTE
By stepjo7269
39 calories/serving
- Directions:
- 1 lb. yellow bell peppers, roasted and peeled
- 1/3 c. white wine vinegar
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 1/8 tsp. pepper
- 1 garlic clove, minced
- 1/3 c. finely chopped fresh basil
- ● Combine all ingredients except basil in a food processor and process until smooth; stir in basil.
CHESS SQUARES
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 1 stick margarine, softened
- 1 (18 1/4 oz) yellow cake mix
- 4 eggs, divided
- 1 (8 oz) cream cheese, softened
- 1 lb confectioners' sugar
- 1 t. vanilla
- Mix margarine, cake mix and 1 egg until crumbly. Press into greased 9x13x2 inch pan.
- Cream cheese, sugar, vanilla and remaining 3 eggs until fluffy.
- Pour over crust and bake at 325 F for 45 minutes until golden brown.
FROZEN YOGURT COOKIE DESSERT
By stepjo7269
Taste of Home By: Ellen Thompson from Springfield, Ohio
- 12 reduced-fat cream-filled chocolate sandwich cookies, crushed
- 1 quart low-fat vanilla frozen yogurt, softened
- 1/3 cup chocolate syrup
- 1/2 cup dry roasted peanuts
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- Directions
- ●Set aside 1 tablespoon cookie crumbs. Sprinkle the remaining crumbs into an 11-in. x 7-in. dish coated with cooking spray. Freeze for 10 minutes.
- ●Carefully spread frozen yogurt over crumbs. Drizzle with chocolate syrup and sprinkle with peanuts. Spread with whipped topping; sprinkle with reserved crumbs.
- ●Cover and freeze for at least 2 hours. Remove from the freezer 10 minutes before serving.
PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
By stepjo7269
Southern Living/Kraft Foods
- Directions:
- 20 OREO Cookies, crushed (about 2 cups)
- 3 Tbsp. butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
- ●HEAT oven to 325°F.
- ●MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- ●BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- ●RESERVE 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
- ●SWIRL batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
GRAPE SALAD
By stepjo7269
Deanna Hite (Monica Goins Co-worker)
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1/2 c. sugar
- 2 lbs red seedless grapes
- brown sugar
- chopped pecans
- ●In medium mixing bowl, mix/wisk cream cheese and white sugar until smooth. Then mix in sour cream.
- ●Wash, pluck and fold in grapes.
COMFORTING CHICKEN NOODLE SOUP
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- 2 quarts water
- 8 teaspoons chicken bouillon granules
- 6-1/2 cups uncooked wide egg noodles
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 3 cups cubed cooked chicken
- 1 cup (8 ounces) sour cream
- Minced fresh parsley
- Directions
- ●In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
- ●Remove from the heat; stir in the sour cream.
- ●Sprinkle with minced parsley.
CHEESY CHICKEN ENCHILADAS
By stepjo7269
keyingredient
- Directions:
- 2 1/2 cups chopped cooked chicken breast
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 2/3 cups plain low-fat yogurt
- 1/3 cup butter, melted
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup chopped green onions
- ●Preheat oven to 350°.
- ●Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
- ●Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft.
- ●Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray.
- ●Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture.
- ●Spread reserved 1 cup chicken mixture evenly over enchiladas.
- ●Cover and bake at 350° for 20 minutes.
- ●Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
TERIYAKE FINGER STEAKS
By stepjo7269
The Taste of Home Classic Cookbook p
- Directions:
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons finely chopped onion
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1/2 teaspoon ground ginger
- 1/8 teaspoon pepper
- 2 pounds boneless beef sirloin steak
- ●In a bowl, combine the first eight ingredients.
- ●Trim fat from steak and slice across the grain into 1/2-in. strips; place in a large resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate for 2-3 hours.
- ●Drain, discarding marinade. Loosely thread meat strips onto six metal or soaked wooden skewers.
- ●Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often.
POTATOE CASSEROLE
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 2 lbs frozen hash round potatoes, thawed
- 1/2 c. margarine, melted
- 1 t. salt
- 1/2 t. pepper
- 1 pt. sour cream
- 2 (10 3/4 oz) cans cream of chicken soup
- 1/2 c. onion, finely chopped
- 2 1/2 c. Cheddar cheese, shredded
- Combine all ingredients and place in a large casserole dish.
- Topping:
- 2 c. Corn Flakes, crushed
- 1/2 c. margarine, melted
- Directions:
- Mix together and sprinkle on top of casserole.
- Bake 1- 1 1/2 hr at 350 F.