Cream Cheese Chicken

Cream Cheese Chicken

Recipe By: Krissa (Midge) Reinbold

Serves: 4














Ingredients:

• 4 Chicken Breasts Cubed

• 8 oz. Package Cream cheese, softened

• 1 can cream of chicken soup

• 1/2 C milk

• 1 package Good Seasonings Italian Dressing mix

Directions:

• Cook Chicken with dressing mix in skillet over medium-high heat

• Mix soup, cream cheese and milk in a bowl and pour over chicken

• Bake at 35o for 15 min. until cheese has melted

• Serve over rice or egg noodles
  

Why Are You so PUFFY?

Cream Puffs
Recipe by: Leila Kauwe
Makes: 60 bite size puffs




Ingredients:

1/2 cup margarine
1 cup sifted all purpose flour
1/4 teaspoon salt
4 eggs



Directions:

Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir till mixture forms a ball that doesn't seperate. remove from heat; cool slightly. Add eggs, one at a time, beating after each till smooth. Drop by normal teaspoon size 1 inch apart on greased cookie sheet. bake at 450 for 12-15 min, then at 325 for 7-8 minutes or unitl golden brown. Turn oven off, remove puffs and let cool for 10 min. To dry cream puffs, put them back in off oven for 15-20 min.

Filling:

1 3.9oz box jello instant pudding (flavor by preference)
1 8oz container cool whip
about 1 cup milk

Blend cool whip on low, gently adding milk and jello pudding slowly until all jello is mixed in a bowl and crystals are disolved.

Assembly:

Use cake decorating tube and tip to inject pudding into puffs once puffs are dry. Place on serving tray. Slightly sprinkle tray with powdered sugar. Serve.

The 1st Recipe Swap!

Last night we had our very first recipe swap! We had about 6 girls come over to my house and each brought something yummy for a FULL course meal! There were tons of new yummy things to try and I will be posting them throughout the next week or so! The first one I am posting is from Kristy Denney. She brought this AMAZING salsa and yummy chips to go along with it! It had awesome taste and great color and texture! Perfect to bring to a party and wow your friends and look gourmet in the process! :) Thanks again to everyone that came, it was SO fun to have all of you over and I can't wait to make all your yummy delights!

Avocado Feta Salsa
adapated from allrecipes.com


Ingredients:

2 plum tomatoes, chopped
2 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1/3 c. chopped cilantro
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
lemon
salt and pepper to taste

Directions:

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. I also squirted some lemon juice on it to give it more flavor and to keep the avocados from browning as quickly. Mix in cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Salt and pepper to taste. Cover, and chill for at least an hour. Serve with tortilla chips. *It does not keep long because of the avocado so it is best to make it close to when you are serving it.

Bruschetta Chicken with Basil Orzo Pasta

Bruschetta Grilled Chicken
w/Basil Orzo Pasta

Serves: 4
Time: 30 min.







Ingredients:

• 4 small boneless skinless chicken breast halves (1 lb.)

• 1/2 cup Kraft Sun-Dried Tomato Dressing, divided

• 2 tomatoes , finely chopped

• 1/2 cup Coarse Parmesan Cheese

• 1/4 cup chopped fresh basil
  

Preparation:

HEAT your grille, whether that is a Foreman grill or BBQ grill. Meanwhile, place chicken in resealable plastic bag. Add 1/4 Cup dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

GRILL chicken til' cooked thoroughly throughout. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. Also, turn your oven to Broil and let it heat up.

PLACE chicken on a baking sheet. Top with tomato mixture. Put under broiler and heat until cheese is melted. Then serve and enjoy!

Basil Orzo Pasta

Serves: 4

Time: 30 min.

Ingredients:

• 2 tablespoons butter
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Preparation:

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Brooke's Notes: The first recipe was from Kraft Foods and it was VERY healthy (only 200 calories) and super easy to make and extremely tasty! I was tired of the mundane pasta routine so I thought I would spice it up with something different. I have never made orzo pasta, and actually only had it in soup at Zupa's. But it was SUPER tasty and a fun twist on a new meal! You can find this pasta on the pasta aisle in the store. It took me a while to find it (only one manufacturer made it) But I was determined to find it!!!

My balls are better than yours!

The Best Homemade Meatball

Makes- 32-you can freeze and store any leftovers you may have for up to 3 months!









Ingredients:

• 2 lb. ground beef

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken- do not cook....it will cook with the mixture....

• 1-1/4 cups hot water

• 2 eggs

Preparation:

Heat oven to 400ºF.

Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.

Place 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).

Combine half the meatballs with Tomato-Basil Cream Sauce or preferred spaghetti sauce.

Homemade Tomato-Basil Cream Sauce

Ingredients:

• 1 jar spaghetti sauce

• Fresh basil- finely chopped

• 2 oz. cubed Philly cream cheese
  

Preparation:

Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat.