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08 June 2008 @ 07:04 pm
Source: Bumblebee.com

Ingredients:
4 slices bread, 8 thin slices French bread, or 4 (8-inch) flour tortillas, cut diagonally into halves
1/4 cup reduced-calorie mayonnaise or salad dressing
8 thin slices tomato
1 can (9 oz.) BUMBLE BEE Tuna, drained and flaked
1/2 cup chopped red onion
Alfalfa sprouts
3/4 cup cheddar cheese

Directions:
Toast bread if desired. Arrange pieces on a flat microwavable plate or tray. Spread with mayonnaise. Place 1 tomato slice on each bread half. Top with tuna, onion and some alfalfa sprouts, dividing evenly. Sprinkle cheese over bread. Cover with waxed paper. Microwave cook on High power for 2 to 4 minutes, or until sandwiches are heated through and cheese is melted, rotating dish once during cooking. Serve topped with avocado slices. Garnish as desired.

Other Tidbits:
Makes 4 sandwiches
Prep Time: 15 minutes
 
 
08 June 2008 @ 06:38 pm
Source: Bumblebee.com


Ingredients:

1 can (6 oz.) BUMBLE BEE Chunk Light or Chunk White Tuna in water
3 tablespoons lemon juice, divided
1 jar (12 oz.) marinated artichoke hearts, quartered
2 tablespoons chopped fresh parsley
1 package (9 oz.) refrigerated cheese or spinach tortellini
1 can ( 2 1/2 oz.) sliced black olives, drained

Directions:
Drain and flake tuna. In a small bowl, sprinkle with 1 Tablespoon lemon juice; toss gently. To make lemon dressing, in separate bowl, drain liquid from artichoke hearts, reserving hearts. Whisk 2 Tablespoons lemon juice and parsley into liquid; set aside. Cook tortellini according to package directions. Drain in colander, rinse with cold water; drain thoroughly. Combine tortellini, olives, tuna and artichoke hearts in serving bowl. Add enough lemon dressing to coat ingredients. Toss gently; cover and chill.

Other Tidbits:
Makes 4-6 Servings
 
 
08 June 2008 @ 06:32 pm
Source: Bumblebee.com

Ingredients:
  • 1 can (12 oz.) BUMBLE BEE Bee Chunk Light Tuna, well drained
  • 8 medium Portobello mushroom caps
  • 1 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1/2 cup EACH finely chopped red bell pepper, carrot and onion
  • 2 teaspoons Creole or Cajun seasoning
  • 2 cups soft breadcrumbs (2 slices bread)
  • 1 cup shredded Mexican-blend cheese

Directions:

Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet. Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Creole seasoning and remaining 2 tablespoons butter; stir until melted. Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna. Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.

Other Tidbits:
Makes 6 Servings

 
 
08 June 2008 @ 11:45 am
Source: Recipezarr.com


Ingredients:
Directions:
  1. Place ice in a tall glass.
  2. Fill half full with lemonade and top with iced tea.
  3. Sweeten to taste.
Other Tidbits:
2 min | 2 min prep | SERVES 1
Tags:
 
 
08 June 2008 @ 11:40 am
Source: Recipezaar.com


Ingredients:
Directions:
  1. In a 2-quart pitcher, stir together wine, strawberry schnapps and sugar until sugar dissolves. Add sliced strawberries and chill for 1 to 4 hours.
  2. Serve over ice. Garnish with whole strawberries, if desired.
Other Tidbits:
2¼ hours | 5 min prep | SERVES 5 -6 , 1 pitcher
 
 
 
08 June 2008 @ 04:47 am

Souce: an entry [info]ronhasnopantson wrote in [info]dailyrecipes

Ingredients:

  • 1 English cucumber, thinly sliced
  • 2 teaspoons salt (to sprinkle)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

Directions:

1. Place cucumbers in a bowl, sprinkle with salt, and let sit for 5-10 minutes.
2. Rinse cucumbers under cold water to remove salt.
3. Mix together rice vinegar, sugar, and salt, stirring until sugar and salt dissolve.
4. Pour over cucumbers.
5. Marinate cucumbers overnight in refrigerator in sealed container.

Other Tidbits:

You only need to wait an hour for it to marinate fully. (more time = less crispy)

Mix it up:

  • 1 ...Add slivers of Onion to the marinade - Before serving we add a couple of thinly slice tomatoes as well... (oh - and I use sweet-n-low instead of sugar)...
  • 2 Its also really good if you use honey instead of sugar.
 
 
08 June 2008 @ 04:04 am
Source: http://www.recipezaar.com/



Ingredients:
Directions:
  1. In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
  2. Add corn and cilantro; sauté 2 minutes longer or until heated through.
Other Tidbits:
 25 min | 15 min prep | SERVES 4
 
 
08 June 2008 @ 03:45 am
Source: http://allrecipes.com
Ingredients:
  • 4 pounds shrimp
  • 1 pound scallops
  • 6 large limes, juiced
  • 1 large lemon, juiced
  • 1 small white onion, chopped
  • 1 cucumber, peeled and chopped
  • 1 large tomato, coarsely chopped
  • 1 jalapeno pepper, chopped
  • 1 serrano pepper, chopped
  • 1 bunch cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon kosher salt
  • ground black pepper to taste
Directions:
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Other Tidbits:

Prep time: 15 min.
Total: 1hr. 15 min.
Serves 12
 
 
08 June 2008 @ 03:40 am
Source: MarthaStewart.com



Ingredients:
  • 1 cup long-grain white rice
  • Coarse salt
  • 1/2 cup fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 garlic clove
Directions:
  1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
  2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Other Tidbits:

Serves
4
Prep: 5 minutes
Total: 25 minutes
 
 
08 June 2008 @ 03:24 am
Source: MarthaStewart.com


Ingredients:
  • 2 medium onions, thinly sliced
  • 2 bell peppers (ribs and seeds removed), thinly sliced
  • 1 box (10 ounces) frozen corn kernels
  • 1 cup prepared fresh salsa
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 cups shredded cooked chicken breast
  • 4 corn tortillas (6-inch)
  • 1/2 cup shredded sharp cheddar
Directions:
  1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
  2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
  3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
  4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.
Other Tidbits:
Serves: 4
Prep: 10 minutes
Total: 45 minutes
 
 
 
08 June 2008 @ 02:46 am
Source: MarthaStewart.com


Ingredients:
  • 1 1/2 tablespoon finely chopped white onion
  • 1 tablespoon finely chopped plus 2 Teaspoons fresh cilantro
  • 1 1/4 teaspoons finely chopped seeded jalapeno
  • 1/2 teaspoon coarse salt, plus more for seasoning if desired
  • 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
  • 3 tablespoon finely chopped seeded tomato
Directions:
With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

Other Tidbits:
Makes 1 1/2 cups
 
 
08 June 2008 @ 02:08 am
VERSION 1...
Source: JW's Easy Japanese Recipes



INGREDIENTS:
  • 1/4 bag of frozen edamame
  • some salt
Directions:

The most important thing is finding a bag of frozen edamame. Most Asian supermarket should carry it in their frozen food section.

Boil water in a pan with some salt, and pour about 1/4 of the bag (for two people, roughly).

Some should start floating, but it's probably ready to eat in 3 to 4 minutes. Remember, when you buy it frozen, it's already cooked, so all you are doing is defrosting it in the hot water, so there's no need to overcook.

Drain the water out, and serve on a bowl. I usually sprinkle some salt on top when I serve. Don't forget to have an extra bowl out on the table for the pod/shell.

 

VERSION 2..
Source:  http://japanesefood.about.com

Ingredients:

  • 1 lb. fresh edamame in pods, or frozen edamame in pods
  • 1 tbsp plus 1 tbsp salt

Directions:

Wash edamame. Boil water in a large pot. Add 1 Tbsp of salt in the boiling water. Boil edamame in the salted water for 3 to 4 minutes. Drain the edamame and sprinkle 1 Tbsp of salt over them. Cool the edamame.
 
 
08 June 2008 @ 02:02 am
Source: JW's Easy Japanese Recipes


INGREDIENTS:
  • 2 Cups of rice
  • 1/2 lbs of ground beef or pork or chicken
  • 1 can of green bamboo shoots
  • 1/4 carrot or 4 baby carrots chopped thin
  • 3 TBsp soy sauce
  • 2 TBsp sake
  • 1 TBsp mirin
  • 1 TBsp sugar
  • 1/2 tsp dashi powder
  • 1 half inch piece of ginger (see TIP: Ginger)

Directions:
Wash 2 cups of rice and set it on your rice cooker with slightly less than regular water measurement. For extra flavor, I add a couple shake of dashi powder to the cooker for this partiuclar dish.

While the rice is being cooked, open up the can of bamboo shoots. You can find these at most Asian groceries, or bigger supermarket on the Asian food isle. There are pre-chopped sliced kinds, but I like getting the whole ones and chop them into chunkier pieces like shown on the photo. Also chop some carrots into thin slices.

Heat up the frying pan, add some oil and cook your choice of ground meat on medium high. While the meat is still half cooked, go ahead and add the carrots and bamboo.

Add sake, soy sauce, mirin, sugar, ginger (shredded) and 1/2 teaspoon of dashi powder and stir well. When everything is mixed (should only take a minute), change the heat to low, and place a lid and let it simmer and have the flavor soak into bamboo and meat for about 5 minutes. Make sure the heat is low enough that all the liquid doesn't dry up.

After about 5 minutes, most of the liquid should be gone (it's ok if there's some, just as long it's not more than 5 TBsp of it.

When the rice is finished cooking, mix all of the bamboo and ground meat mix into the rice and serve!
 
 
08 June 2008 @ 01:55 am
Source: MarthaStewart.com



Ingredients:
  • * 1 1/2 Pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
  • * Coarse salt and ground pepper
  • * 2 Tablespoons olive oil
  • * 1 large onion, halved and thinly sliced
  • * 1 large red bell pepper, ribs and seeds removed, thinly sliced
  • * 3 garlic, minced
  • * 1 1/2 Teaspoons grated peeled fresh ginger
  • * 1/4 to 1/2 Teaspoon red-pepper flakes
  • * 3 Tablespoons soy sauce
  • * 3 Tablespoons rice vinegar
  • * 1 1/2 Teaspoons cornstarch, mixed with 1 tablespoon water
  • * 12 to 16 Boston lettuce leaves, (about 2 heads)
Directions:


1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
 
 
08 June 2008 @ 01:48 am
Source: bocaburger.com



Ingredients:

  • 2 frozen BOCA Meatless Smoked Sausage
  • 1 Italian pizza crust (12 inch)
  • 1/4 cup Barbecue Sauce, any flavor
  • 1/2 cup Shredded Pizza! Mozzarella & Cheddar Cheese
  • 1/4 cup canned pineapple tidbits, drained
  • 1/4 of a medium green pepper, sliced
  • 1/4 of a small onion, sliced
Directions:

PREHEAT oven to 450°F. Microwave sausage as directed on pkg.; cut into 1/4-inch-thick slices.
PLACE pizza crust on baking sheet; spread evenly with the barbecue sauce. Top with sausage and remaining ingredients.
BAKE 10 min. or until cheese is melted. Cut into 8 slices to serve.
 
 
 
08 June 2008 @ 01:43 am

Source: Farmer's Almanac

Ingredients:
Cookie

  • 1/2 cup butter shortening
  • 3/4 cup sugar
  • 1 tablespoon milk
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Frosting

  • 1/2 stick butter shortening sticks
  • 1 pound powdered sugar, about 4 cups
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Directions:
Heat oven to 375°F. Grease baking sheets.

Combine 1⁄2 cup shortening, sugar and milk; beat at medium speed until well blended. Beat in egg and vanilla extract.
Combine flour, salt and baking powder. Mix into shortening mixture. Drop level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
Bake 7 to 9 minutes. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
Frosting
Combine shortening, powdered sugar, milk and vanilla extract; beat at low speed for 15 seconds. Scrape bowl.
Beat at high speed for 2 minutes, or until smooth and creamy. Frost cookies.
Tags:
 
 
08 June 2008 @ 01:41 am

Source: Nigella.com, How To Be A Domestic Goddess

Ingredients:

  • Half stick soft unsalted butter, plus more for greasing
  • 12oz bittersweet chocolate
  • three quarters cup sugar
  • 4 large eggs, beaten with a pinch of salt
  • 1 teaspoon vanilla extract
  • third of a cup flour
  • 6 individual pudding moulds, buttered
  • baking paper

Directions:

Unless you are making these up in advance, preheat the oven to 400F, putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking paper. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.

Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.

Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls; hot, chocolate goo will ooze out of them as you break them with a greedy spoon. Serve these with cream, crème fraiche, or ice cream as you so desire.

Other Tidbits:

Serves 6.

Tags:
 
 
08 June 2008 @ 01:39 am

Source: The Sneaky Chef.com, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in KidsÆ Favorite Meals

Ingredients:

Makes 8 large muffins (or 16 mini muffins)

  • 1 cup Flour Blend (1/3 cup whole grain flour, 1/3 cup white flour, 1/3 cup wheat germ)
  • 2 teaspoons baking powder
  • One-half teaspoon baking soda
  • One-half teaspoon salt
  • 2 large eggs
  • One-quarter cup brown sugar
  • One-quarter cup canola oil
  • Three-quarters cup Orange Puree (see Make-Ahead Recipe #2)
  • Three-quarters cup smooth peanut butter
  • 8 heaping teaspoons favorite jam*

*Note: Jelly doesn’t work as well as the thicker variety of jam; jelly just disappears into the muffins.

Directions:

Preheat oven to 350 degrees and line a muffin tin with paper liners.

In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don’t over-mix or the muffins will be dense).

Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you’re using mini muffin cups, scale back quantities to fit into the smaller sized cups.

Bake for 25 to 30 minutes, until the tops are golden brown.

 
 
08 June 2008 @ 01:38 am

Source: The Sneaky Chef.com, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in KidsÆ Favorite Meals

Ingredients:

Makes about 4 cups sauce

  • 1/4 cup extra virgin olive oil
  • 1 onion, finely minced or pureed
  • 1 clove garlic, finely minced
  • 1/4 cup Orange Puree (See Make Ahead Recipe #2)
  • 1/4 cup White Puree (See Make Ahead Recipe #4)
  • 1 can, about 28 ounces, whole peeled tomatoes with liquid
  • 1 6-ounce can tomato paste
  • 1/2 teaspoon salt
  • Freshly ground pepper

Directions:

Place oil in a deep saucepan over medium heat. Cook the onions and garlic until they are slightly translucent but not brown, stirring occasionally. Mix in the Orange and White Purees, tomatoes, and tomato paste and bring to a boil. Lower the heat and simmer for 15 to 20 minutes until sauce thickens. Transfer sauce to a blender and puree in batches, or use a handheld blender inserted directly in the pot to puree sauce.

Stir in salt and a few grinds of pepper, to taste. Use immediately or store covered in the refrigerator for up to 1 week, or freeze for up to 6 months.

 
 
08 June 2008 @ 01:37 am

Source: By Angel Villanueva on Recipezaar.com


(photo taken by: Livejournal user: flavorpacket )

Makes: 36 cookies approx.

Ingredients:

  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1 1/4 cups brown sugar, firmly packed
  • 3 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda

Directions:

1. Preheat oven to 375 degrees Combine peanut butter, shortening, brown sugar, milk, vanilla and egg in large bowl.
2. Beat at medium speed of electric mixer until well-blended.
3. Combine flour, salt and baking soda.
4. Add to creamed mixture at low speed.
5. Mix just until blended.
6. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with lines of fork.
7. Bake at 375 degrees for 7 to 8 minutes, or until set and just beginning to brown.
8. Cool 2 minutes on baking sheet before removing to cooling rack.

 
 
 
08 June 2008 @ 01:35 am
Source: Martha Stewart

Ingredients: Makes 3 dozen

  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter
  • 2 1/2 cups light-brown sugar, firmly packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream, plus more if necessary
  • 1 cup sifted confectioners’ sugar
  • 1 cup pecan halves, toasted and broken into large pieces

Directions:

  1. Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
  3. Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
  4. In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners’ sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.
 
 
08 June 2008 @ 01:33 am

Source: Clean Home Journal

Ingredients:

Cupcake Batter

  • 1 box (18.25-ounce size) white cake mix (not angel food or yellow cake)
  • 1/3 cup unsweetened cocoa
  • 1 1/2 cups water, room temperature
  • 2 Tablespoons vegetable oil (canola, safflower or corn)
  • 3 eggs, room temperature, lightly beaten
  • 1 Tablespoon red food coloring

Frosting

  • 1/2 package (4 ounces) regular or reduced-fat cream cheese, softened
  • 1/4 cup unsalted butter or margarine (1/2 stick), or vegetable shortening, softened
  • 2 Tablespoons regular, low-fat or skim milk
  • 2 cups powdered sugar
  • 2 drops red food coloring
  • Red decorating sugar, sprinkles or small red cinnamon candies

Directions:

  1. Preheat the oven to 350 degrees F, with baking rack placed in the middle of the oven. Place cupcake liners in 2 standard size muffin pans (12 muffins each). To make the cupcake batter, use a large bowl to blend the cake mix and cocoa with a fork or whisk. In a medium bowl, blend water, vegetable oil, eggs and food coloring with a fork or whisk.
  2. Add the liquid mixture to the dry mixture. With an electric beater, blend at low speed for 30 seconds, scraping down the sides of the bowl with a rubber spatula until the dry mixture is completely moistened. Beat on medium speed for 2 more minutes, continuously scraping down the sides of the bowl. Do not overbeat.
  3. Spoon batter evenly into all 24 cupcake liners, no more than 1/4 cup of mix each. Place in the oven immediately and bake for 22 to 25 minutes until a toothpick inserted in center comes out clean.
  4. While the cupcakes are baking, combine the softened cream cheese and butter, margarine or shortening in a large bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes, until the mixture is completely smooth, scraping the sides and bottom of bowl.
  5. Add the milk and the powdered sugar and beat on low speed about 30 seconds, until sugar is combined with cream cheese and butter. Beat on high speed 2 more minutes, scraping down sides of bowl with rubber spatula until mixture is smooth and creamy. Cover surface of frosting with Saran™ Premium Wrap and refrigerate until ready to frost cupcakes.
  6. Carefully remove the cupcakes from the muffin pans and place on a cooling rack until completely cooled, about 15 minutes.
  7. Using a butter knife, ice each cupcake with 2 Tablespoons of frosting and sprinkle lightly with a pinch of red decorating sugar, sprinkles or small candies. Keep refrigerated until ready to serve.
Other Tidbits: 

Because this frosting contains milk and cream cheese, it must be refrigerated. If refrigeration isn’t possible, use one can of premade cream cheese frosting. Just stir in three drops of red food coloring until well blended.

To soften cream cheese and butter, leave them on your kitchen counter for about an hour. They’re soft enough for mixing when they yield easily to touch.

Cupcakes can be made up to two days ahead and stored in Ziploc® Brand Containers with Snap ‘n Seal Lids.

Frosting can be made up to two days ahead and stored, covered, in the refrigerator.

 
 
08 June 2008 @ 01:10 am
Source: KraftFoods.com


Ingredients:
  • 2-1/2 cups chopped cooked chicken
  • 1 can  (10-3/4 oz.) condensed cream of chicken soup
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
  • 1 pkg.  (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
  • 1/4 cup chopped cilantro, divided
  • 12   flour tortillas (8 inch)
  • 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Directions:

PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.

SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.

BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.


Other Tidbits:
Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings, 2 enchiladas each

 
 
07 June 2008 @ 11:33 pm
Source: kraftfoods.com


Ingredients:

  • 1-1/2 cups water
  • 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 2 cups instant white rice, uncooked
  • 1/2 cup KRAFT Shredded Cheddar Cheese
Directions:

COMBINE water and salsa in medium saucepan. Bring to boil over medium-high heat.
STIR in rice; cover. Remove from heat. Let stand 5 min. or until all of the liquid is absorbed.
ADD cheese; mix lightly.

Other Tidbits:

Prep Time: 5 min
Total Time: 15 min
Makes: 4 servings, 3/4 cup each

Mix it up:

For added color and flavor, sprinkle with chopped cilantro just before serving.


 
 
07 June 2008 @ 11:31 pm

Source: E-cookbooks.net

Ingredients

  • 1/2 lb. Spinach leaves washed
  • 3 cups sliced fresh mushrooms
  • 6 slices of bacon
  • 2 tablespoons brown sugar
  • 2 tablespoons Dijon style mustard
  • 3 tablespoons lemon juice

Directions:

Remove and discard stems from spinach. Tear into bite size pieces
and place in bowl. Add mushroom slices. Cook bacon until crisp,
remove from pan. To the bacon drippings, add brown sugar, mustard
and lemon juice. Cook for 1 minute and remove from heat. Crumble and
distribute bacon over salad, add hot dressing, toss and serve.

 
 
 
07 June 2008 @ 11:28 pm

Source: allrecipes.net submitted by Kelly Shawn Stewart

Ingredients:

  • 1 (8 ounce) package manicotti pasta
  • 16 ounces ricotta cheese
  • 6 ounces shredded mozzarella cheese, divided
  • 6 ounces shredded Monterey Jack cheese
  • 2 tablespoons sour cream
  • 1/3 cup dried bread crumbs, seasoned
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 2 cups spaghetti sauce

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
  3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
  4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
  5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
  6. Bake in preheated oven uncovered for 40 minutes; serve.
 
 
07 June 2008 @ 11:27 pm

Source: KraftFoods.com

Ingredients:

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup  KRAFT 100% Grated Parmesan Cheese, divided
  • 2 cans (8 oz. each) refrigerated crescent dinner rolls
  • 1 cup  chopped red pepper
  • 1/4 cup chopped fresh parsley
Directions:

PREHEAT oven to 350°F. Mix cream cheese and 3/4 cup of the Parmesan cheese with electric mixer on medium speed until well blended.

SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 Tbsp. cream cheese mixture onto each rectangle; top with red pepper and parsley. Fold long end of dough up over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal size squares. Place seam sides down on baking sheet. Sprinkle with remaining 1/4 cup Parmesan cheese.

BAKE 13 to 15 min. or until golden brown.

Other Tidbits:

Prep Time: 15 min
Total Time: 30 min
Makes: 32 servings, 1 piece each

 

 
 
07 June 2008 @ 11:07 pm
Download these pdf's for some menu ideas. :)