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Recipes
Rosemary-Parmesan Crisps
By Stina
HEAT oven to 400ºF. UNROLL pizza crust on baking sheet sprayed with cooking spray; press into 15x12-inch rectangl...
- 1 can (11 oz.) refrigerated thin pizza crust
- 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
- 1-1/2 tsp. dried rosemary leaves, crushed
- 1/2 cup sliced kalamata olives
- 1/3 cup KRAFT Grated Parmesan Cheese
Slow-Cooker Chicken Tortilla Soup
By Stina
Directions This recipe's Ingredients were scaled to yield a new amount
- 1-1/2 pounds shredded, cooked chicken
- 1-1/2 (15 ounce) cans whole peeled tomatoes, mashed
- 1-1/2 (10 ounce) cans enchilada sauce
- 1-1/2 medium onion, chopped
- 1-1/2 (4 ounce) cans chopped green chile peppers
- 3 cloves garlic, minced
- 3 cups water
- 1-1/2 (14.5 ounce) cans chicken broth
- 1-1/2 teaspoons cumin
- 1-1/2 teaspoons chili powder
- 1-1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1-1/2 bay leaf
- 1-1/2 (10 ounce) packages frozen corn
- 1 tablespoon and 1-1/2 teaspoons chopped cilantro
- 10-1/2 corn tortillas
- vegetable oil
Chicken Enchiladas Recipe
By Stina
Cook and chop chicken Chop onion and saute Mix with rest of ingredients except tortillas and shredded chesses Sp
- 3-cups cooked, boned, chopped chicken
- 1-can creme of chicken soup
- 1-can creme of mushroon soup
- 2-cups sour creme
- 1-small onion, chopped, sauteed in butter
- 2-tablespoons (or one small can) of chopped green chillies
- 1/2 cup cubes of cheddar cheese
- 1-teaspoon garlic powder
- 1-teaspoon cumin (optional)
- 1-package flour tortillas
- 1-cup monteray jack cheese, shredded
- 1-cup cheddar cheese
Spicy Shrimp Noodle Bowl
By Stina
1. Cook noodles according to package directions; drain
- 1 (8.2-oz.) package teriyaki-flavored Asian-style noodles
- 2 (14.5-oz.) cans chicken broth
- 1 pound peeled and deveined, medium-size raw shrimp (3 1/40 count)
- 1/4 cup spicy Szechuan sauce
- 2 cups shredded napa cabbage
- 1 cup fresh snow peas, trimmed and cut into 1-inch pieces
- 3/4 cup shredded carrots
- 1/4 cup loosely packed fresh cilantro leaves
- 3 green onions, thinly sliced
Walnut Praline Brie and Fruit Platter
By Stina
Recipe courtesy Paula Deen
- 1 pound red or green grapes
- 1/4 cup dark brown sugar
- 2 tablespoons butter
- 2 teaspoons light corn syrup
- 1/2 cup chopped walnuts
- 1 small (8-ounce) brie wheel
Lighter Beer Battered Fish and Chips
By Stina
Preheat the oven to 475°F
- 2 (8-ounce) baking potatoes, scrubbed
- 1 teaspoon Paula Deen House seasoning
- 6 tablespoons all-purpose flour
- 1/3 cup light beer
- 1 large egg white
- 1 1/4 cups cornflake crumbs
- 2 (8-ounce) cod fillets, each cut into 4 pieces
- 2 tablespoons canola oil
Lemon Basil Tapenade | Tasty Kitchen: A Happy Recipe Community!
By Stina
If lemon-infused olive oil is not available, substitute regular olive oil and add in 1/2 teaspoon lemon zest
- 1/4 cups Lemon-infused Olive Oil
- 1/2 cups Basil Marinated Green Olives
- 1 teaspoon Capers
- 2 whole Anchovy Fillets
- 1/2 teaspoons Sea Salt
- 1/4 teaspoons Ground Pepper
- 1/4 teaspoons Garlic, Minced
- 1/2 teaspoons Lemon Zest (Optional, See Note)
- 2 Tablespoons Basil Leaves, Minced (Optional, See Note
Cheesy Chicken, Bacon & Avocado Quesadillas
By Stina
Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan
- 4 medium-sized flour tortilla shells
- 1 lb chicken, cut into bite-sized pieces
- salt and pepper
- 1/2 cup scallions, diced
- 8 strips of bacon, cooked & crumbled
- 1 avocado, diced
- mild cheddar cheese, shredded
- 2 tbsp butter
Cinnamon-Pecan Monkey Bread
By Stina
DIRECTIONS Spray a 12-cup Bundt pan with vegetable cooking spray
- 1/2 (3 pound) package frozen roll dough, thawed
- 1/4 cup chopped pecans
- 2 tablespoons butter
- 1/4 cup SPLENDA® Brown Sugar Blend
- 1/4 teaspoon ground cinnamon
- 1/3 cup SPLENDA® Brown Sugar Blend
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter, melted
Chocolate Peanut Butter Squares l Once Upon A Chef
By Stina
Before we get to the Chocolate Peanut Butter Squares, a big thank you to everyone who sent in a cookie recipe for t...
- For the Crust:
- 22 Nabisco FAMOUS Chocolate Wafers, finely crushed (about 1⅔ cups crumbs)
- ¼ cup sugar
- 3 tablespoons unsalted butter, softened
- For the Filling
- 6 firmly packed tablespoons dark brown sugar
- 2 cups Confectioners’ sugar
- 6 tablespoons unsalted butter, softened
- 1⅓ cups creamy peanut butter (I like Skippy Natural “No Need To Stir”)
- Pinch of salt
- For the Milk Chocolate Ganache Topping
- 1-11.5 ounce bag Ghirardelli (or similar best quality) milk chocolate chips
- 6 tablespoons heavy cream