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Sunday, August 29, 2010

Cheddar Chicken Crunch Salad

Here's another great recipe I got from Kraft's Food & Family. I'd been looking to try at least one new salad before the end of summer and I definitely found one. Now, if you're not a huge fan of broccoli, then you'll probably hate this one, but we LOVE it in our household.

So fresh. So good!

Cheddar Chicken Crunch Salad

1/4 cup Miracle Whip Salad Dressing
1/4 cup Ranch Dressing
4 cups small fresh broccoli florets
2 cups chopped cooked chicken breasts (the hubby had shrimp instead and said it was just as good)
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onions
1/2 cup shredded cheddar cheese
6 slices bacon, cooked, crumbled (I cheated and used real bacon salad bits)

Mix d
ressings in large bowl. Add all remaining ingredients except cheese and bacon; mix lightly.

Refrigerate 1 h
our.

Top with cheese and bacon just before serving.

Healthy Living Tip:
Save 60 calories and 8 grams of fat per serving by preparing with MIRACLE WHIP Light Dressing, KRAFT Light Ranch Dressing, KRAFT 2% Milk Shredded Mild Cheddar Cheese and turkey bacon.



Thursday, August 26, 2010

Paula Deen's Taco Chili - Cooking with Court Style

Those of you that know me in real life know that I'm a HUGE fan of the one and only Paula Deen. That woman can make a mean anything and she is the epitome of the "down home cook."

For those of you, like me, who are really big into fall, the cooler/crisper weather, colorful leaves, and FOOTBALL, you're probably lookin for a new recipe to try out here as we head into some wonderful cooler temps.

OR if you're gearing up to host any Monday Night Football get-togethers, this might just be the hearty chili recipe you're looking for.

My fab mom passed along this recipe a couple weeks ago and I knew I had to try it. I gotta pay homage to Mrs. Deen and share it with you all.

Talk about chili with a "kick!" POW! This chili will sucker-punch your taste buds. In a GOOD way.

Even though I love me some Paula, I had to change up the original recipe a bit, to make it simpler, and give it a more personal touch.

So here ya go...

Paula Deen's Taco Chili - Cooking with Court Style

1 lb. ground turkey or ground beef, browned and drained if needed (Paula uses the drippings for flavor)

2 cups of water
1 cup tomato sauce
1 cup diced tomatoes
2 oz. of green chilies (to give it some heat)
1 cup of pinto beans (dried)
1 cup of red kidney beans
1 envelope of buttermilk ranch dressing (dry mix)
1 1 oz. pkg. of taco seasoning
1/3 cup of minced onion
1 tbsp. chili powder
1/4 tsp. dried cumin

Add all the ingredients to the browned meat and simmer on low heat for 2 hours.

Crush taco chips and place in bowl under chili or crush and place on top. OR BOTH! Sprinkle with cheese, black olives, a dollop of sour cream, and sliced green onion tops.

Yields: 4 servings

Tuesday, August 3, 2010

Chocolate Peanut Butter Cheesecake Bars

I'm sharing a recipe that my mom sent to me recently. In my mind (and you don't have to agree with me, but I might think you're crazy if you don't) chocolate and peanut butter are the two best flavor combos IN THE WORLD. So I was pretty excited when she sent me this recipe. If you're heading to an end-of-the-summer get-together, or you're really just craving something awesome to put in your tummy, check these out. Who cares about your waistline? Live a little, eh???

Chocolate - Peanut Butter Cheesecake Bars

(Makes about 24 Bars)

2 - 1/2 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup granulated sugar, divided
1 - 2/3 cup (10 oz. pkg.) Nestle Toll House Swirled Milk Chocolate & Peanut Butter Morsels, divided.
2 pkgs. (8 oz each), cream cheese, softened
1/4 cup all purpose flour
1 tablespoon vanilla extract
4 large eggs

Preheat oven to 325 degrees.

Combine, crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping.

Press remaining mixture onto bottom of ungreased 9 x 13 inch baking pan. Sprinkle 3/4 cup morsels over crust.

Beat cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs one at a time, beating until smooth.

Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.

Bake for 25-30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.