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).

Oreo Peanut Butter Delight

So one night Chris and I were in a Munchy Mood and all we had were Oreos. To most people that would be enough but it wasn't for us. So we decided to spice them up a little. We spread a healthy layer of PB on top (less if you are not a huge PB fan...although Chris isn't and he still loved them) and then we melted some chocolate and spooned it over the top. If you want to make them look pretty you can dip them but we were in a hurry. Then pop them in the freezer for 20 min. (we almost couldn't wait but your patience will be rewarded...they are better frozen)! ENJOY! If you try it out...let us know what you think.

Blueberry Buckle

Blueberry Buckle
(Courtesy of Alton Brown)

For the cake:
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup
1/2 teaspoon freshly ground nutmeg 2 ounces unsalted butter, chilled and cubed
For the cake: Preheat the oven to 375 degrees F.
Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving. (I tasted it hot out of the oven and cooled slightly and it definitely tastes better cooled...the ginger is much stronger at a hotter temperature.)