Chili's Bar and Grill Southwest Egg Rolls
This recipe is the recipe for the Southwest Egg Rolls that you can get from Chili's on the appetizer menu. I usually get them for dinner because they are so filling especially if you eat them with a dinner salad. The recipe seems a little long but it is totally worth it!

4 chicken breast fillet
4 tablespoon vegetable oil
8 tablespoons minced red bell pepper
8 tablespoons minced green onion
1 1/3 cup frozen corn
1 cup canned black beans, rinsed and drained
8 tablespoons frozen spinach, thawed and drained
8 tablespoons diced, canned jalapeno peppers
2 tablespoons minced fresh parsley
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
4 dashes cayenne pepper
6 cups shredded Monterrey Jack cheese
20 egg roll wrappers
Avocado-ranch dipping sauce
1 cup smashed, fresh avocado (about 2 avocados)
1 cup mayonnaise
1 cup sour cream
4 tablespoons buttermilk
6 teaspoons white vinegar
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
4 dashes dried dill weed
4 dashes garlic powder
4 dashes pepper
Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and saute for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, and then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five egg rolls. Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. Preheat 4-6 cups of oil to 375 degrees. Deep fry the egg rolls in the hot oil until golden brown. Remove to paper towels or a rack to drain. Garnish with the dipping sauce, chopped tomato and onion.

Cookies and Cream Freeze
(courtesy of Kraftfoods.com)


4 squares BAKER'S Semi-Sweet Baking Chocolate
14 OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (I used Neufchatel)
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.
SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Creamy Layered Fruit Sensation

Such a great dessert for the summer! AND So DELISH!


Prep Time: 25 min
Total Time: 2 hr 25 min
Makes: 16 servings, 1/2 cup each

1 pkg. (9 oz.) angel food cake, cut into cubes
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups cold fat-free milk
2 pkg. (4-serving size each) Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups thawed Whipped Topping, divided
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained

PLACE cake cubes in large bowl. Mix orange juice and extract. Drizzle over cake; toss to coat.

POUR milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.

RESERVE a few berries for garnish; set aside. Place half of the cake cubes in 2-qt. glass serving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving. Store leftovers in refrigerator.

The ingredients in this recipe can all be changed with regular, fat-free, lite or sugar-free ingredients! Enjoy!

The Best Alfredo Recipe EVER!

If you like Olive Garden Alfredo sauce, you will LOVE LOVE LOVE this recipe! And it is soo easy!

1 (16 ounce) package mostaccioli or Fettuccine

1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

**You can add chicken as well.

DIRECTIONS
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.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately. The sauce will thicken as it sits.

HINTS: I use high-quality ingredients for this recipe because it will just come out better. I have used packaged Parmesan as well as dried parsley which work but they just don't get quite the same result. Use high quality Parmesan as well as fresh parsley for best results. Also, if you want an even creamier, heavier sauce you just add more Parmesan.

Easy Cheddar Biscuits

These biscuits are so easy and SOO GOOD you can't stop eating them. I actually doubled my recipe and froze half of them. The frozen ones were just as good!

Prep Time: 10 min
Total Time: 22 min
Makes: 9 servings, one biscuit and about 2-1/2 tsp...

1 cup flour
2 tsp. Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) cold butter, cut up
1 cup Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread

PREHEAT oven to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown. Spread each split warm biscuit with 2-1/2 tsp. of the cream cheese spread.

Black Forest Cake

I have made this dessert for a couple of large Holiday parties and everyone who ate it said they loved it! And it looks pretty too!

Prep Time: 20 min
Total Time: 4 hr
Makes: 16 servings, one slice each

1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) French Vanilla COOL WHIP, thawed (If you can't find French Vanilla you can add a little vanilla flavoring to the regular kind)
1/3 cup drained maraschino cherries, divided (I love the ones that you get a Costco)
1 square BAKER'S Semi-Sweet Chocolate, melted

PREPARE and bake cake mix in two 8- or 9-inch round layers as directed on package. Run knife or metal spatula around sides of pans to loosen cakes. Cool in pans 15 min.
STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cakes with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.
MIX sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over frosted layer. Unmold second cake layer; carefully place on cake layer on plate. Frost top and side of cake with remaining whipped topping mixture. Drizzle with melted chocolate. Garnish with reserved cherries. Store in refrigerator.

Easy Italian Stew

Prep Time: 5 min
Total Time: 30 min
Makes: 8 servings, 1 cup each

2 Tbsp. Zesty Italian Dressing
1 lb. bulk Italian sausage
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 pkg. (16 oz.) frozen stir-fry vegetables (white onions and sliced green, red and yellow peppers) 1 can (15 oz.) cannellini beans, drained, rinsed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup elbow macaroni, uncooked
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Red Pepper to taste (if you like a little spiciness)

HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break sausage into small pieces.
ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
SERVE topped with cheese. Serve with crackers, rolls, biscuits or by itself.

Apricot Upside Down Cake

This is another recipe using Apricots that was SO YUMMY...once again, I don't even like Apricots but this recipe is very good!




Prep Time: 15 min
Total Time: 50 min
Makes: 12 servings

1 cup all-purpose baking mix
1/3 cup granulated sugar
2/3 cup Sour Cream
1 egg
2 Tbsp. water
1/8 tsp. almond extract
6 Tbsp. butter
1/2 cup firmly packed brown sugar
1 lb. apricots (about 7 medium apricots), pitted, cut into 1/2-inch-thick slices
2 Tbsp. Sliced Almonds (optional...I made one with and one without and they were both good)

PREHEAT oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
MELT butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.
BAKE 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.

Apricot Crumble Pie

I don't even really like Apricots but I loved this pie...


Prep Time: 30 min
Total Time: 1 hr 20 min
Makes: 10 servings W

2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)

PREHEAT oven to 400°F. Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.

PREPARE pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.

BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Chewy Choco-nut Triangles

If you love peanut butter you will LOVE these...

Prep Time: 20 min
Total Time: 45 min
Makes: 32 servings, one triangle each

3/4 cup (1-1/2 sticks) butter, softened
1-1/2 cups firmly packed light brown sugar
2 eggs
1-1/2 cups flour
1 tsp. Baking Powder
1 pkg. (6 squares) BAKER'S White Chocolate, divided
1 cup Salted Peanuts, coarsely chopped
1 square BAKER'S Semi-Sweet Chocolate

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil or parchment paper, with ends extending over sides of pan. Spray with cooking spray; set aside. Beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Blend in eggs, flour and baking powder. Chop five squares of the white chocolate; stir into batter with peanuts. Spread into prepared pan.
BAKE 20 to 25 min. or until toothpick inserted in center comes out clean. Cool in pan.
MICROWAVE remaining square of white chocolate in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Drizzle over baked rectangle. Melt semi-sweet chocolate in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Drizzle over baked rectangle. Lift from pan, using foil handles. Cut into triangles.

Chicken Nacho Bake

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup favorite Salsa
1/4 cup Sour Cream
1/2 cup crushed tortilla chips
1/2 cup Mexican Style Finely Shredded Four Cheese

PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
TOP each chicken breast evenly with salsa, sour cream and tortilla chips.
BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).