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Recipes
Italian Bow Tie Bake
By CruelK8E
Cook the pasta according to the package directions; drain
- 8 ounces uncooked bow tie pasta
- 1 jar (16 ounces) garlic and onion spaghetti sauce
- 1 envelope Italian salad dressing mix
- 2 cups (8 ounces) shredded mozzarella cheese
Santa Fe Chicken Casserole
By CruelK8E
HEAT oven to 375ºF. COMBINE first 4 ingredients in large bowl
- 3 cups shredded cooked chicken breasts
- 1 can (15 oz.) black beans, rinsed
- 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
- 2 green onions, sliced
- 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
- 3 flour tortillas (6 inch)
- 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
- frozen corn
Cinnamon Cranraisin Bread
By CruelK8E
Place warm water, egg, butter or margarine, flour, powdered milk, sugar, cinnamon, vanilla, salt, and yeast into th...
- 1/2 cup warm water
- 5/8 egg, lightly beaten
- 2 teaspoons margarine
- 1-3/4 cups all-purpose flour
- 2 tablespoons dry milk powder
- 1 tablespoon and 1 teaspoon white sugar
- 1-1/4 teaspoons ground cinnamon
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon active dry yeast
- 1/3 cup sweetened dried cranberries
Chicken Lasagna
By CruelK8E
Cook noodles according to package directions
- 10 uncooked lasagna noodles
- 1 lb boneless skinless chicken breasts
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1 1/2 cups sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 tablespoon dried basil
- 1 3/4 teaspoons salt, divided
- 1/8 teaspoon garlic powder
- 3 cups (24 ounces) 2% cottage cheese
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/3 cup minced fresh parsley
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded mozzarella cheese
Spicy Chicken Stew
By CruelK8E
In a Dutch oven, cook chicken and garlic in oil for 5 minutes
- 3 lbs boneless skinless chicken thighs, cut into 1/2-inch pieces
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 can (15 ounces) garbanzo beans or chickpeas, drained and rinsed
- 1 can (14 1/2 ounces) diced tomatoes with onions, undrained
- 1 cup lime-garlic salsa
- 1 teaspoon ground cumin
- 1/3 cup minced fresh cilantro
Upside-Down Chicken Pot Pie
By CruelK8E
Place chicken in 3 1/2- to 4-quart slow cooker
- 1 1/4 pounds boneless skinless chicken thighs
- 1 tablespoon instant chopped onion
- 1 dried bay leaf
- 1/4 teaspoon pepper
- 1 jar (18 oz) chicken gravy
- 1 can condensed cream of mushroom soup
- 2 medium celery stalks, cut into 1/2-inch slices
- 2 1/4 cups Original Bisquick® mix
- 2/3 cup milk
- 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
Overnight Honey-Wheat Rolls
By CruelK8E
In a small bowl, dissolve the yeast in a 1/4 cup of warm water
- 1-1/4 cup warm water (110ºF to 120ºF)
- 1 package (1/4 ounce) active dried yeast
- 2 egg whites
- 1/3 cup honey
- 1/4 canola oil
- 1-1/2 cups whole wheat flour
- 2 -1/2 cups all-purpose flour
- 1 teaspoons kosher salt
- Melted butter, optional
Hot Spinach Artichoke Dip
By CruelK8E
Preheat the oven to 350 degrees F
- 1 (10-ounce) package frozen chopped spinach
- 2 (14-ounce) cans whole artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan
- 1 cup grated pepper jack cheese (or sometimes I use cheddar, whichever I have on hand)
Bacon & Maple Scalloped Potatoes
By CruelK8E
HEAT oven to 400°F. COOK onions in large skillet sprayed with cooking spray on medium-high heat 3 to 5 min
- 1 red onion, thinly sliced
- 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1-1/4 cups fat-free reduced-sodium chicken broth
- 1/2 cup milk
- 3 slices OSCAR MAYER Fully Cooked Bacon, chopped
- 1/4 cup maple-flavored or pancake syrup
- 2 lb. Yukon gold potatoes (about 6), cut into 1/4-inch-thick slices
- 1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
Banana Chocolate Chip Muffins
By CruelK8E
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt
- 1 cup all-purpose flour
- 3/4 cups whole wheat flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup canola or vegetable oil
- 1/2 cup plain, vanilla or banana yogurt
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (3 bananas)
- 3/4 cup semisweet chocolate chips (reserve a few to sprinkle on top)