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Recipes
Mini Macaroni and Cheese Cups
By amberwherley
Heat the oven to 400°F. Spray 8 (2 1/2-inch) muffin-pan cups with the cooking spray and lightly coat with 1 tabl...
- Vegetable cooking spray
- 3 tablespoons plain dry bread crumbs
- 1 teaspoon butter, melted
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 2 tablespoons milk
- 1/8 teaspoon ground black pepper
- 2 cups rotini or medium shell-shaped pasta, cooked and drained
- 1 cup shredded Cheddar cheese (about 4 ounces)
Easy Baked Manicotti
By amberwherley
HEAT oven to 350°F. SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish
- 2 cups spaghetti sauce, divided
- 1-3/4 cups POLLY-O Original Ricotta Cheese
- 1-1/2 cups KRAFT Shredded Mozzarella Cheese
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1 egg, beaten
- 1/4 cup pesto
- 12 manicotti shells, cooked, rinsed in cold water
Beer Battered Fish
By amberwherley
1 Heat oil (1 1/2 inches) in heavy 3-quart saucepan or deep fryer to 350°
- Vegetable oil
- 1 pound fish fillets, thawed if frozen
- 3 to 4 tablespoons Original Bisquick® mix
- 1 cup Original Bisquick® mix
- 1/2 cup regular or nonalcoholic beer
- 1/2 teaspoon salt
- 1 egg
- Tartar sauce, if desired
Spaghetti Squash I
By amberwherley
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Make-Ahead Unstuffed Shells
By amberwherley
COOK pasta as directed on pacakge, omitting salt
- 4 cups medium pasta shells, uncooked
- 1 lb. extra-lean ground beef
- 1 jar (24 oz.) marinara sauce
- 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
- 1/3 cup chopped fresh basil
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
Creamy Chicken & Pasta Bake
By amberwherley
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min
- 1-1/2 cups multigrain rotini pasta, uncooked
- 1 small bunch broccoli, cut into florets (about 3 cups)
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup fat-free reduced-sodium chicken broth
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Chicken Carbonara Deluxe
By amberwherley
1 Cook and drain spaghetti as directed on package
- 1 package (7 ounces) spaghetti
- 8 slices bacon, cut into 1/2-inch pieces
- 1 medium onion, chopped (1/2 cup)
- 1 garlic clove, finely chopped
- 2 cups cut-up cooked chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup whipping (heavy) cream
Mexican Chicken Casserole
By amberwherley
HEAT oven to 375ºF. COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium he...
- 3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. ground cumin
- 1 green pepper, chopped
- 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 can (15 oz.) no-salt-added black beans, rinsed
- 1 tomato, chopped
- 2 whole wheat tortillas (6 inch)
- 1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
Bacon Ranch Slowcooker Chicken
By amberwherley
Combine the first five ingredients
- 2 butterball turkey bacon strips, cooked and shredded
- 1 tsp minced garlic
- 1 package ranch dressing mix
- 1 10.75 oz can condensed cream of chicken soup (98% fat free)
- 1 cup fat-free sour cream
- 16 oz. chicken breasts, frozen or defrosted/raw
- 8 oz. pasta (I used rigatoni), cooked
Homemade Vanilla Icing
By amberwherley
Put the butter in a bowl first
- ◦3 cups powdered sugar (aka confectioners’ sugar)
- ◦1/2 cup (1 stick) of butter, soft and at room temperature (this is important — so try to remember to set it out before you want to use it)
- ◦2 teaspoons of vanilla (sometimes I put in a tiny bit more)
- ◦3 tablespoons of milk (although I always end up adding a bit more than that — if you want very thick frosting though, you can even go less than 3 tablespoons)