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Recipes
1-2-3 Hash Brown Pie
By jbrockel
PREHEAT oven to 375°F. Lightly press hash browns into greased 9-inch pie plate to form crust
- 2 cups frozen hash browns, thawed
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1 can (8 oz.) mushrooms, drained
- 2 cups frozen broccoli florets
- 4 eggs
- 1/4 cup milk
- 1/2 tsp. each: dried thyme leaves and onion powder
- 1/4 tsp. pepper
Oreo & Fudge Ice Cream Cake
By jbrockel
POUR fudge topping into medium bowl
- 1/2 cup hot fudge ice cream topping, warmed
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 8 OREO Cookies, chopped (about 1 cup)
- 12 vanilla ice cream sandwiches
Speedy Egg & Cheese Stack
By jbrockel
PREHEAT oven to 375°F. Pour eggs into nonstick skillet sprayed with cooking spray
- 6 eggs, beaten
- 6 flour tortillas (6 inch)
- 1 cup KRAFT Mexican Style Shredded Cheese
- 2 tomatoes, thinly sliced
Chicken Stew with Herb Dumplings
By jbrockel
Slow Cooker Directions 1
- 2 cans (about 14 ounces each) chicken broth, divided
- 2 cups sliced carrots
- 1 cup chopped onion
- 1 large green bell pepper, sliced
- 1/2 cup sliced celery
- 2/3 cup all-purpose flour
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large potato, unpeeled and cut into 1-inch pieces
- 6 ounces mushrooms, halved
- 3/4 cup frozen peas
- 1 teaspoon dried basil
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon dried tarragon
- 3/4 to 1 3/4 to 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup whipping cream
- Herb Dumplings
- 1 cup biscuit baking mix
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon dried tarragon
- 1/3 cup milk
Crockpot Cilantro Lime Chicken
By jbrockel
Place all ingredients in freezer bag
- 2 chicken breasts
- 1 bunch of fresh cilantro, chopped
- 1 red onion, chopped
- 1 can of black beans, drained & rinsed
- 2 cups of frozen corn
- 2 tsp minced garlic
- 1 tsp cumin
- Juice squeezed from 2 Limes
- tortillas (for serving)
- shredded cheese (for serving)
- sour cream (for serving)
- See more at: http://www.stockpilingmoms.com/2014/01/crockpot-cilantro-lime-chicken/#sthash.VmCDNhWL.dpuf
All in one spaghetti frittata
By jbrockel
HEAT oven to 350°F. COOK pasta as directed on package
- 1/2 lb. spaghetti, uncooked
- 1 Tbsp. olive oil
- 3/4 lb. fresh mushrooms, sliced
- 1 onion, sliced
- 1 zucchini, sliced
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 8 eggs, beaten
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Sugar Cookies for Shaped Cookie Pan
By jbrockel
step 1 Preheat oven to 350°F
- Ingredients
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 1/2 teaspoons pure vanilla extract Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
- 1/2 teaspoon No Color Almond Extract Easy-Add No Color Almond Extract Add to shopping list No Color Almond Extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
Chicken Alfredo with Mushrooms and Asparagus
By jbrockel
Heat oil in large, heavy skillet over moderate heat 2 minutes
- 2 tablespoons extra-virgin olive oil
- 1 (8-ounce) package sliced fresh white mushrooms
- 1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
- 1 small garlic clove, minced
- 1/2 teaspoon dried marjoram, crumbled
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) package carved, fully cooked chicken breast
- 1 (10-ounce) package prepared alfredo sauce (from the refrigerator counter; use light or reduced-fat, if you like)
- 1/4 cup dry Marsala, Sherry, or white wine
- 1 (9-ounce) package frozen asparagus cuts (do not thaw but do separate into individual pieces)
- 3 cups Al Dente Make-Ahead Rice, reheated, recipe follows
Chicken, Mushroom and Spinach Alfredo Lasagna
By jbrockel
Melt the butter in a large saucepan over medium heat
- 8 tablespoons (1 stick) unsalted butter
- 1 pound button mushrooms, thinly sliced
- 1 cup finely chopped yellow onion
- 3 tablespoons minced garlic
- 1/2 cup all-purpose flour
- 7 cups milk
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 pound spinach, stemmed, washed, blanched and roughly chopped
- 3 cups grated Parmesan
- 2 tablespoons olive oil, plus more for coating casserole dish
- 2 pounds boneless skinless chicken breast
- 1 tablespoon Essence, recipe follows
- 1 pound oven-ready lasagna sheets
- 1 tablespoon butter, cut into 8 pieces
Bruschetta Chicken Bake
By jbrockel
HEAT oven to 400ºF. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1/2 cup water
- 2 cloves garlic, minced
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese