good stuff to eat

Broccoli and Tortellini Alfredo

2009-10-31T21:30:20-07:00

2 3/4

cups�Green Giant��SELECT� frozen broccoli florets

bag (19 oz) frozen cheese-filled tortellini

container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce

1/4

cup shredded Parmesan cheese (1 oz)

1.	Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
2.	Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
3.	Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese

spicy chickken chili

2009-10-31T21:28:19-07:00

pound boneless skinless chicken breast, cut into 3/4-inch pieces

can (14 1/2 ounces) salsa-style chunky tomatoes, undrained

can (15 ounces) spicy chili�beans�in sauce

1/2

cup shredded Cheddar cheese (2 ounces)

1.	Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
2.	Stir in tomatoes and beans; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Sprinkle each serving with cheese.

Spooky Wacky Ghost Truffles

2009-10-21T04:26:36-07:00

Ingredients

18 oz. semi-sweet chocolate chips
1 14-oz. can sweetened condensed milk
1 Tbs. vanilla
1 C. miniature marshmallows
1 tsp. butter
green sugar crystals
candy corn
Halloween sprinkles

Directions

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In double boiler, melt chocolate chips�and condensed milk until just heated. Stir until smooth. Remove from heat and add vanilla. Stir�and put in a bowl, cover with plastic wrap�and cool for 2 hours.

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Remove from�refrigerator, and with plastic gloves, mold into ghost shape�and flatten on waxed paper. Set aside in�refrigerator.�In small saucepan, heat marshmallows�and 1 tsp. butter until smooth, set aside.

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After cooled�and set, spread approx 1 Tbs. marshmallow sauce over top of ghost. Immediately decorate with�Halloween�candies. It is also fun to make a pumpkin!�

Halloween Crispy Marshmallow Ghosts

2009-10-21T04:25:19-07:00

Ingredients

1/3 C. butter
6 C. miniature marshmallows
1 tsp. vanilla
8 C. crispy rice cereal
2 oz. semisweet chocolate, chopped
Pallor Icing:
1 C. granulated sugar
3 Tbs. water
1 egg white
Pinch cream of tartar
Pinch salt
1/2 tsp. vanilla

Directions

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In saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated. Set bowl over saucepan of boiling�water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm.

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To make icing, in top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. Fold in vanilla.

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Spread ghosts with Pallor Icing ; let stand for about 30 minutes or until set. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces. Ghosts can be refrigerated in airtight container for up to 3 days. Cover and refrigerate for 1 hour or until thickened. Decorate the ghosts by drawing faces with chocolate, or use candies and licorice strings.

Spooky Delights CUPCAKES

2009-10-21T04:24:25-07:00

Ingredients

Cake:
2/3 C. butter, softened
1 1/2 C. sugar
2 eggs
2 tsp. vanilla extract
2 1/2 C. all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 C. milk
Frosting:
12 oz. whipped topping, thawed
1/4 C. confectectors' sugar
red decorator gel, or desired color
Decorations:
Gummy googly eyes
Halloween sprinkles
Colored sugar

Directions

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In a large�mixing�bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating after each addition. Fill cupcake liners 2/3 full and bake in 350-degree oven for 25 minutes. Let cool.

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Frosting:

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In a large mixing bowl, combine all three ingredients and mix well. Cut the center chunk out of each cupcake and set aside. Fill cavity in cupcake with a large dollop of frosting. In the front of the cavity, stand a gummy eyeball. Decorate with halloween sprinkles and colored sugar. Cover leftovers loosely and refrigerate.

Swiss Chicken & Stuffing

2009-10-21T04:22:11-07:00

Ingredients

4-5 chicken breasts, cooked and sliced
1 10 oz. can cream of mushroom soup
1 C. water
1 C. Swiss cheese grated
1 box stuffing, made according to pkg. directions

Directions

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Lay cooked chicken slices in the bottom of a 9x13 pan. Mix cream of mushroom soup with�water�and pour over chicken. Sprinkle grated Swiss cheese over sauce. Cover with stuffing. Bake at 350 degrees for 30-45 minutes.

Mushroom Chicken

2009-10-21T04:21:02-07:00

Ingredients

Boneless, skinless chicken breasts (approximately 4 pieces)
Salt
Black pepper
Garlic
1-2 can(s) cream of mushroom soup
Milk

Directions

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De-fat and wash chicken. Lightly season both sides of chicken with salt, pepper, and garlic. Pour can of mushroom�soup�into medium bowl. Refill can with milk, and add milk to bowl. Lightly season soup mixture with salt, pepper, and garlic. Stir until well mixed.

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Coat�baking�dish�with cooking spray (makes for easier cleanup). Place chicken in baking dish, and cover well with soup mixture (if you're using a large dish or big chicken breasts, use 2 cans of soup & milk). Bake at 350 degrees for approximately 30-45 minutes, or until the center of the chicken is no longer pink. Serve hot with white rice (for the "gravy") and peas for a smash hit!

Curried Chicken and Brown Rice Casserole

2009-10-21T04:19:48-07:00

Ingredients

1 C. water
1 8 oz. can stewed tomatoes
3/4 C. quick-cooking brown rice
1/2 C. raisins
1 Tbs. lemon juice
3 tsp. curry powder
1 cube chicken bouillon
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 cloves garlic, minced
1 bay leaf (optional)
3/4 lb. skinless, boneless�chicken�breast halves, cut into 1-inch pieces

Directions

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Preheat oven to 350 degrees. In a skillet, stir together water, stewed�tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.

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Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

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Yield: 4 servings

Lemon Chicken and Rice

2009-10-21T04:18:30-07:00

Ingredients

1 lb. boneless, skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 Tbs. butter or margarine
2 Tbs. cornstarch
1 (14 1/2 oz.) can chicken broth
2 Tbs. lemon juice
1/2 tsp. salt, optional
1 1/2 C. uncooked instant rice
1 C. frozen peas

Directions

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In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink. In a bowl combine cornstarch, broth, lemon�juice�and salt if desired until smooth. Add to skillet and bring to a boil. Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes.

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Yield: 6 Servings.

Cola BBQ Pork Chops

2009-03-31T21:02:15-07:00

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