Creamy Mediterranean Spread

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 jar (7 oz.) roasted red peppers, drained, chopped

1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

1/2 cup chopped kalamata olives (about 40)

1/4 cup KRAFT Balsamic Vinaigrette Dressing

2 Tbsp. chopped fresh parsley

SPREAD cream cheese onto bottom of pie plate.

COMBINE remaining ingredients; spoon over cream cheese.

SERVE with RITZ Crackers.

Stuffed Green Peppers

2 to 2 ½ lbs ground beef

3-4 large green peppers

1-2 large onions, chopped

¼ cup chopped celery

1 cup cooked rice

1 cup frozen corn

2 cans tomato sauce

1 can tomatoes

¼ cup ketchup

2 tsp sugar

¼ tsp basil

¼ tsp oregano

½ cup grated cheddar cheese

2 tsp chili powder

Salt and pepper to taste

Heat oven to 350 degrees.

Parboil peppers first. Halve and clean out insides of peppers. Put in water and microwave about 15 minutes. Drain. Set aside.

In large skillet, sauté onions and celery. Then brown meat. Add rice, tomatoes, 1 can tomato sauce, corn, ketchup, sugar, basil, oregano, salt, pepper and chili powder. Put peppers on bottom of 13x9 baking dish. Then put everything in the peppers. Put another can of tomato sauce on top. Cook 1 hour. Add cheese to melt (about 10 minutes).

Taco Pie

1 lb ground beef

1 chopped onion

1 pkg taco seasoning mix

1 pkg flour tortillas

½ lb grated sharp cheese (or more)

1 can chili w/beans

1 sm can sliced black olives

1-4 oz can sliced mushrooms

1-4 oz can diced green chilies

Brown the hamburger and onions. Add taco seasoning and water called for on mix. Simmer 15 minutes.

While placing tortillas in foil and warm in oven, grate the cheese and drain the olives and mushrooms.

After the beef simmers, add chili and mix well.

Place enough tortillas to cover the bottom of a casserole dish sprayed with Pam.

Add olives, mushrooms and chilies into the hamburger.

Layer the hamburger mix. Top with cheese. Keep building layers of tortillas, hamburger mix and cheese, ending with meat and cheese on top.

Bake at 350 degrees for 30 minutes. Good served with sour cream.

Quick Chicken Casserole

4 chicken breasts, skinless and boneless

Swiss Cheese slices

1 can cream of chicken soup

¼ cup dry white wine

2 cups seasoned stuffing mix

1/3 cup butter

Arrange chicken in greased 2-3 quart baking dish.

Place 1 slice Swiss cheese on each piece of chicken.

Mix together the can of cream of chicken soup and the dry white wine. Spoon liquid over chicken.

Sprinkle seasoned stuffing mix over soup.

Melt the butter and dribble over stuffing.

Bake at 350 degrees, uncovered for 1 hour or until chicken is tender.

Serves 4

Easy Mexican Chicken

4 chicken breasts
1 c mild-med salsa
1/2 c water
1/4 c olive oil
1 pkg taco seasoning

1 can black beans (drained & rinsed)

in a 9x13 pan, mix all ingredients except chicken together, add chicken and spoon enough mixture over chicken to cover. Bake at 350 for 40-50 minutes, remove from oven and sprinkle with shredded cheddar or mexican blend cheese. Sour cream is a nice topping, too.

Doritos Enchilada Casserole

Use a 9X12 pan

Use 2 pounds of hamburger.  Brown with onions and salt and pepper.

Mix together below for sauce.
     1 can cream of mushroom soup
     1 can cream of chicken soup
     1 regular size can - mild enchilada sauce
     1 8 oz. can tomato sauce.
     1 cup milk

1 large bag Doritos slightly crushed
1 lb. shredded cheddar cheese.

Layer in pans as follows:

Crushed Doritos, browned hamburger, sauce, cheese.  Crushed Doritos, browned hamburger, sauce, cheese, making sure that you top with cheese.

Bake in preheated 350 oven for 20-30 minutes until heated through and cheese is melted. 

You will tend to have left over sauce, but it can be reheated for any of the casserole that is left over.

Blue Crab Dip

Prep. Time: 0:25

8 oz. cream cheese - softened

6 oz. can lump crab meat - drained

3 green onions - root ends trimmed, dark green ends trimmed, minced

3 Tbls. heavy whipping cream OR evaporated milk

3 Tbls. grated Parmesan cheese - divided

1 1/2 Tbls. diced red OR green bell pepper

2 tsp. dry white wine

2 tsp. shrimp OR chicken soup base (see Notes, below)

2 tsp. diced tomatoes OR drained salsa

1/2 tsp. crab boil seasoning (Old Bay®)

 

-Fold together all ingredients, except  1 Tbls. Parmesan.

-Spread evenly into an oven-proof baking dish.

-Microwave on 50% power for 4 minutes.

-Sprinkle top with Parmesan.

-Transfer dish to the oven and broil until top is slightly browned.

Notes: Serve with tri-colored corn tortilla chips.

Shrimp base is a thick, paste-like bouillon that can be found in the supermarket next to the bouillon and granules. If you can't find it, use chicken soup base OR 2 tsp. chicken bouillon granules.  Costco sells the chicken soup base and you can't even tell the difference.

Knockoff Olive Garden Zuppa Toscano Soup

Serves: 10

Prep. Time: 0:35

1 lb. spicy Italian sausage - crumbled *

1/2 lb. smoked bacon - chopped

1 qt. water

(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth

2 lg. russet potatoes - scrubbed clean, cubed

2 garlic cloves - peeled, crushed

1 med. onion - peeled, chopped

2 cups chopped kale OR Swiss chard

1 cup heavy whipping cream

salt and pepper - to taste

 

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.

-In a skillet over medium-high heat, brown bacon; drain, set aside.

-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.

-Add sausage and bacon to pot; simmer for 10 minutes.

-Add kale and cream to pot; season with salt and pepper; heat through.

Notes: If you are on a low-carb diet (Atkins) you can substitute cauliflower in place of the potatoes.

*You can also use regular italian sausage and add red pepper flakes to taste.  The italian sausage that the IGA sells up here is really great.  I used it the last time I made this soup and there was very little grease to drain off.

I did it! I got signed in!!!

test

Just trying to see if I can post. Seems to be working..........

Sausage Fondue

Sausage Fondue

8 white bread slices cubed 1 inch (can be wheat bread)

2 cups grated cheese

1 1/2 lbs link sausage cut in slices (can also be ground sausage)

4 eggs

1/2 cup milk

Next Day

1 can cream of mushroom soop

1/2 cup milk

Place cubed bread in the bottom of a greased 8X12 baking dish. Top with cheese. Brown sausage, drain, slice and place on the cheese. Beat eggs with milk and pour over.

Refrigerate overnight. Next day dilute mushroom soup with 1/2 c milk. Pour over

Bake at 300 for 1 1/2 hours until set.


From: Kristin Kingrey