Thursday, May 19, 2005
Chocolate Toffee Bars
Prep: 25 minutes
Bake: 25 minutes
Ingredients
1/2 cup butter or margarine
1 cup packed brown sugar
2 slightly beaten eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (6 ounces)
Powdered sugar (optional)
Directions
In a medium saucepan melt butter or margarine and brown sugar; cool to lukewarm. Stir in eggs and vanilla. Sprinkle flour, baking powder, and salt over butter mixture. Stir just until mixture is smooth. Stir in all but 2 tablespoons of the chocolate pieces; transfer to a greased 11x7x1-1/2-inch baking pan. Sprinkle with reserved chocolate pieces.
Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. If desired, sprinkle with powdered sugar. Cut into bars. (To tote, cover pan with plastic wrap.) Makes 18 bars.
Make ahead tip: Store in airtight container up to 3 days at room temperature or 1 week in refrigerator.
Bake: 25 minutes
Ingredients
1/2 cup butter or margarine
1 cup packed brown sugar
2 slightly beaten eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (6 ounces)
Powdered sugar (optional)
Directions
In a medium saucepan melt butter or margarine and brown sugar; cool to lukewarm. Stir in eggs and vanilla. Sprinkle flour, baking powder, and salt over butter mixture. Stir just until mixture is smooth. Stir in all but 2 tablespoons of the chocolate pieces; transfer to a greased 11x7x1-1/2-inch baking pan. Sprinkle with reserved chocolate pieces.
Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. If desired, sprinkle with powdered sugar. Cut into bars. (To tote, cover pan with plastic wrap.) Makes 18 bars.
Make ahead tip: Store in airtight container up to 3 days at room temperature or 1 week in refrigerator.
Beef Pot Roast
Makes 6 to 8 servings
Prep: 30 minutes
Cook: 10 to 12 hours
Ingredients
1 2- to 21/2-pound boneless beef chuck pot roast
1 tablespoon cooking oil
1 pound whole tiny new potatoes, 3 medium potatoes, or 3 medium sweet potatoes
8 carrots or parsnips, cut into 1-inch pieces
3 small onions, cut into wedges
3/4 cup water
1 tablespoon Worcestershire sauce
2 teaspoons instant beef bouillon granules
1 teaspoon dried basil or oregano, crushed
1/2 cup cold water
1/4 cup all-purpose flour
Prep: 30 minutes
Cook: 10 to 12 hours
Ingredients
1 2- to 21/2-pound boneless beef chuck pot roast
1 tablespoon cooking oil
1 pound whole tiny new potatoes, 3 medium potatoes, or 3 medium sweet potatoes
8 carrots or parsnips, cut into 1-inch pieces
3 small onions, cut into wedges
3/4 cup water
1 tablespoon Worcestershire sauce
2 teaspoons instant beef bouillon granules
1 teaspoon dried basil or oregano, crushed
1/2 cup cold water
1/4 cup all-purpose flour
E-Z Cannoli Ice Cream
Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings, 1/2 cup each
1 container (15 oz.) POLLY-O Ricotta Cheese
1 can (14 oz.) fat free sweetened condensed milk
1/2 cup cold milk
1/4 tsp. ground cinnamon
1 pt. (2 cups) whipping cream
1 cup PLANTERS Slivered Almonds, toasted
2 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
PLACE ricotta cheese in blender or food processor container; cover. Blend until smooth. Pour into medium bowl. Add condensed milk, regular milk and cinnamon; mix well.
BEAT whipping cream in large bowl with electric mixer on high speed until soft peaks form. Add ricotta cheese mixture, almonds and chocolate; stir gently until well blended. Pour into 1-1/2 qt. metal bowl; cover.
FREEZE at least 4 hours or until firm, stirring once after 2 hours or when edge begins to harden. Let stand at room temperature 15 min. or until ice cream can be scooped easily. Store leftover ice cream in covered container in freezer up to 1 week.
Total Time: 4 hr 10 min
Makes: 12 servings, 1/2 cup each
1 container (15 oz.) POLLY-O Ricotta Cheese
1 can (14 oz.) fat free sweetened condensed milk
1/2 cup cold milk
1/4 tsp. ground cinnamon
1 pt. (2 cups) whipping cream
1 cup PLANTERS Slivered Almonds, toasted
2 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
PLACE ricotta cheese in blender or food processor container; cover. Blend until smooth. Pour into medium bowl. Add condensed milk, regular milk and cinnamon; mix well.
BEAT whipping cream in large bowl with electric mixer on high speed until soft peaks form. Add ricotta cheese mixture, almonds and chocolate; stir gently until well blended. Pour into 1-1/2 qt. metal bowl; cover.
FREEZE at least 4 hours or until firm, stirring once after 2 hours or when edge begins to harden. Let stand at room temperature 15 min. or until ice cream can be scooped easily. Store leftover ice cream in covered container in freezer up to 1 week.
Garlic Bread with Romano & Fresh Rosemary
Prep Time: 10 min
Total Time: 20 min
Makes: 12 servings
1/3 cup butter or margarine, softened
1/2 cup DI GIORNO Shredded Romano Cheese
1 clove garlic, minced
1 tsp. chopped fresh rosemary
1 loaf (1 lb.) French or Italian bread, cut in half lengthwise
PREHEAT oven to 400°F. Mix butter, cheese, garlic and rosemary until well blended.
SPREAD onto cut surfaces of bread. Place, buttered sides up, on baking sheet.
BAKE 8 to 10 minutes or until lightly browned.
Total Time: 20 min
Makes: 12 servings
1/3 cup butter or margarine, softened
1/2 cup DI GIORNO Shredded Romano Cheese
1 clove garlic, minced
1 tsp. chopped fresh rosemary
1 loaf (1 lb.) French or Italian bread, cut in half lengthwise
PREHEAT oven to 400°F. Mix butter, cheese, garlic and rosemary until well blended.
SPREAD onto cut surfaces of bread. Place, buttered sides up, on baking sheet.
BAKE 8 to 10 minutes or until lightly browned.
Easy Chicken Parmigiana
Prep Time: 10 min
Total Time: 45 min
Makes: 6 servings
1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
1-1/2 cups KRAFT Finely Shredded Italian Style Five Cheese Blend, divided
1/3 cup seasoned dry bread crumbs
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup (1/2 stick) butter or margarine, melted
6 cups hot cooked spaghetti
PREHEAT oven to 375°F. Pour spaghetti sauce into 13x9-inch baking dish; set aside.
MIX 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over spaghetti sauce in baking dish.
BAKE 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.
Total Time: 45 min
Makes: 6 servings
1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
1-1/2 cups KRAFT Finely Shredded Italian Style Five Cheese Blend, divided
1/3 cup seasoned dry bread crumbs
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup (1/2 stick) butter or margarine, melted
6 cups hot cooked spaghetti
PREHEAT oven to 375°F. Pour spaghetti sauce into 13x9-inch baking dish; set aside.
MIX 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over spaghetti sauce in baking dish.
BAKE 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.
Cheesy Chicken Enchiladas
1. Combine
1lb chopped, cooked chicken, 1 can (10.75 oz.) condensed cream of chicken soup and 1/2lb. cubed Velveeta Pasteurized Prepared Cheese product (or spice it up with Mexican Velveeta). Stir until blended.
2.Spoon
Mixture on 8 corn tortillas. Roll up and place seam side down in 9 x 13-in. baking dish. Top with 1 jar (10oz) Taco Bell Home orginals Salsa, Krfat Mexican Style Shredded Cheese, over with foil.
3. Bake
at 350 for 30-35 mins. Serves 6
1lb chopped, cooked chicken, 1 can (10.75 oz.) condensed cream of chicken soup and 1/2lb. cubed Velveeta Pasteurized Prepared Cheese product (or spice it up with Mexican Velveeta). Stir until blended.
2.Spoon
Mixture on 8 corn tortillas. Roll up and place seam side down in 9 x 13-in. baking dish. Top with 1 jar (10oz) Taco Bell Home orginals Salsa, Krfat Mexican Style Shredded Cheese, over with foil.
3. Bake
at 350 for 30-35 mins. Serves 6
