Weeknight Lasagna Toss

Talk about one easy lasagna recipe! The oven ready noodles make it even more easy! It really doesn't take all that long to make and you can be sitting down to eat with your family within 30 min. or so. This is another Kraft Foods recipe and it is tried and true!

What the recipe called for:

1 lb. lean ground beef

2 green peppers, chopped

3 cloves garlic, minced

1 jar (26 oz.) spaghetti sauce

1-2/3 cups water

1/4 cup Zesty Italian Dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
Actually, I even added cottage cheese to this and it added a little more pizazz!

BROWN meat in large saucepan; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

From our table to yours, bon appetite!

Skillet Potatoes with Bacon and Cheddar

These were SUCH good potatoes! My husband made them as a side dish and WOW! They were a hit! It does take a little bit longer to make, but definitely worth the wait! Give 'em a try and let me know what you think! The recipe is from Kraft food and family magazine, but you can also find it online at the link to the right!

What the recipe called for:

4 slices Bacon, cut into 1/2-inch pieces

1 onion, chopped (we used minced garlic instead)

2 lb. Yukon gold potatoes (about 6), thinly sliced (we used russett)

1 cup Shredded Cheddar Cheese

6 Tbsp. Sour Cream

COOK bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.

TOP with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted.

SERVE topped with sour cream.

From our table to yours, bon appetite!

Pillsbury Chocolate Chip Yogurt Cookies : )

This is another great recipe that I have not made but doesn't it look and sound SOOO good?! I got this recipe from an acquaintance of mine and wow, they look so good! Give it a try and if you try it before I have a chance to, tell me how you like them!! This recipe came from Pillsbury's Best Cookies Cookbook

What the recipe called for:
1/2 c sugar 1 1/2 t vanilla
1/2 c packed brn sugar 1 3/4 c flour
1/4 c marg or butter, soft 1/2 t baking soda
1/4 c shortening 1/2 t salt
1/2 c nonfat plain yogurt 1/2 c mini choc chips

Heat oven to 375 degrees. In a lg bowl, combine sugar, brown sugar, marg, and shortening; beat until light and fluffy. Add yogurt and vanilla; blend well. Stir in chocolate chips. Drop by teaspoonfuls 2" apart onto ungreased cookie sheets. Bake for 8-12 min or until light golden brown.

ENJOY!

From our table to yours, bon appetite!

This recipe came from Pillsbury's Best Cookies Cookbook

Smothered Chicken and Green Bean Skillet

Ohhhhh so good and ohhhhh so easy! Talk about one quick meal that can be tossed together in no time! Yet, it looks and tastes like it took forever! This recipe comes from Kraft Food and Family with a little tweaking on my part!

What I used:
2 boneless skinless chicken breasts
2 cups frozen green beans
1 can cream of mushroom soup
1/4tsp. dried thyme
1 cup shredded cheddar cheese

Heat nonstick skillet on med-high heat. Add chicken; cover. Cook 5-7 min. on each side or until chicken is heated through. Remove from skillet. Add your beans, soup, 1/2 cup water, and thyme to skillet; cover. Cook 6 min. stirring often. Return chicken to skillet; cook 1 min. or until hot. Top with cheese.

From our table to yours, bon appetite!

Chocolate Chip Cookies

This recipe comes by way of my mother in-law. I have tried other cookie recipes, but this is by far a favorite. The cookies come out so soft and yummy!

What she uses:
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 1/2 tsp. salt
1 tsp. soda
12 oz. semisweet choco chips

Cream first 5 till light. Sift dry ingredients. Stir well. Add chips. Take a regular spoon (like a cereal spoon) and scoop out dough. Roll into ball and place on a sprayed cookie sheet. Continue until all dough is rolled into separate 1 or 2 in. balls. Bake at 375 for 10-12 minutes.

From our table to yours, bon appetite!

Fruit filled Coffee cake

If you have a real sweet tooth this is a GREAT recipe for you! It is so moist and tasty but very sweet! This also comes from Kraft foods magazine! See, I told you it was a great one to get! :)

What you need:

1 pkg. (2-layer size) white cake mix (I actually used a Strawberry one!)

1 tsp. ground cinnamon

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

1/4 cup water

1 can (21 oz.) cherry pie filling

1/2 cup PLANTERS Sliced Almonds, toasted (I didn't add these)

1 cup powdered sugar

1-1/2 Tbsp. milk

HEAT oven to 350ºF. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.

BAKE 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.

MIX sugar and milk; drizzle over cake. Cool completely.

It really is a super delicious treat! From our table to yours, bon appetite!

DELICIOUS Cheesecake Trifle!

If you get the Kraft Food and Family magazine in the mail then you have already seen this recipe! It is a MUST try! It is so easy and looks pretty! If you don't get the Kraft magazine and are looking for great recipes this is the magazine to get! It is 100% FREE and it has such practical good tasting recipes!


What the recipe called for:

3 cups sliced fresh strawberries (I used frozen)

3 Tbsp. sugar

2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP LITE Whipped Topping, divided

2 cups frozen pound cake cubes (1 inch)

1 square BAKER'S Semi-Sweet Chocolate(I used two)

COMBINE berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups COOL WHIP.

SPOON half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.

MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.

From our table to yours, bon appetite!