Food

Garlic Chicken

 

Chicken Tikka Masala

 

Vanilla Almond Hot Coco

 

 

Brunch Burritos

 

Homemade Barbecue Potato Chips

Swedish Doughnuts

 

 

Broccoli-Chicken Cups

TOTAL TIME: Prep: 15 min. Bake: 20 min.

MAKES: 10-12 servings

Ingredients

• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1-1/3 cups crisp rice cereal
• 1 cup cubed cooked chicken
• 2 tubes (10 ounces each) refrigerated biscuits
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3 cups frozen chopped broccoli, cooked and drained

Nutritional Facts

1 serving (1 each) equals 205 calories, 11 g fat (5 g saturated fat), 31 mg cholesterol, 560 mg sodium, 16 g carbohydrate, 1 g fiber, 10 g protein. 

Directions

1. Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup.
2. In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. Yield: 10-12 servings.

Harvest Corn Cakes

TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling

MAKES: 8 servings

Ingredients

• 1 package (9 ounces) yellow cake mix
• 1/2 cup finely chopped nuts
• 1 can (16 ounces) vanilla frosting
• 2 packages (16 ounces each) Reese's pieces
• Dried corn husks

Directions

1. Prepare cake batter according to package directions; add nuts. Grease and flour a 9-in. round baking pan; add batter and bake as directed. Cool for 10 minutes.
2. Remove cake from pan to a wire rack to cool completely. Freeze the cake for easier cutting. Cut the cake into ears of corn. Set aside the remaining cake for another use.
3. Place cakes on a serving platter or covered board. Frost tops and sides with 1-1/2 cups frosting. Decorate tops, sides and bottom ends of each ear with Reese's pieces. Cut corn husks into 8- to 12-in. lengths. Attach to cakes using additional frosting. Gently pull the husks together in the middle and tie with twine. Yield: 8 servings

 

Chicken Quesadillas

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 6 servings

Ingredients

• 2-1/2 cups shredded cooked chicken
• 2/3 cup salsa
• 1/3 cup sliced green onions
• 3/4 to 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 6 flour tortillas (8 inches)
• 1/4 cup butter, melted
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Sour cream and guacamole

Nutritional Facts

1 serving (1 each) equals 477 calories, 26 g fat (13 g saturated fat), 106 mg cholesterol, 901 mg sodium, 27 g carbohydrate, 1 g fiber, 31 g protein. 

Directions

1. In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
2. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
3. Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. Yield: 6 servings.

 

 

Chocolate-Mint Bars

Yield:20 servings (serving size: 1 piece)

Total time: 3 Hours, 25 Minutes

Recipe Time:

Hands-on: 30 Minutes

Total: 3 Hours, 25 Minutes

 

Nutritional Information

Calories 264

Fat 8.7 g
Satfat 5.2 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 2.8 g
Carbohydrate 45 g
Fiber 0.5 g
Cholesterol 38 mg
Iron 0.9 mg
Sodium 139 mg
Calcium 12 mg

 

Ingredients

Bottom layer:

4 1/2 ounces all-purpose flour (about 1 cup)

1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten

1 (16-ounce) can chocolate syrup

Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

Glaze:

3/4 cup semisweet chocolate chips

3 tablespoons butter

Directions:

1. Preheat oven to 350°.

2. To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3. To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4. To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces