Additional
Recipes

Chocolate Chip Cookies

Ingredients:

1/2 cup rolled oats, regular or quick
2 -1/4 cups all-purpose flour
1 -1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 -1/2 cups chopped walnuts

Make 2 dozen cookies

Substitute chopped dates or raisins for the chocolate chips in these cookies

1.  Preheat oven to 350F.  Cover 2 baking sheets with parchment paper.  Place rolled oats in blender or food processor and process until finely ground.  Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
2.  In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer.  Add eggs and beat until fluffy.
3.  Stir the flour mixture into egg mixture, blending well.  Add the chocolate chips and nuts to the dough and mix well.  Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.
4.  Bake until cookies are lightly browned.  16-18 minutes.  Transfer to a wire rack to cool completely.  Store in a sealed container to keep them soft and chewy.

The lemon juice in this recipe helps to activate the baking soda, producing a softer, chewier cookie.

If you don’t want to take the time to grind the oatmeal in this recipe, you can add the oats as is.  Just be sure to use the quick-cooking variety.

prep time;  10 minutes

bake time 16-18 minutes

Oven Baked Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breast halves
(about 1 - 1/4 pounds)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 to 28 ounces) RAGU® Old World Style® Pasta Sauce
1 cup shredded mozzarella cheese (about 4 ounces)

Makes 4 servings

1. Preheat oven to 400 F.  Dip chicken in egg, then bread crumbs, coating well.

2.  In 13x9 - inch glass baking dish, arrange chicken.  Bake uncovered 20 minutes.

3.  Pour RAGU® Pasta Sauce over chicken, then top with cheese.  Bake an additional 10 minutes or until chicken is no longer pink.  Serve, if desired, with hot cooked pasta.

Stock up on boneless, skinless chicken breasts when your supermarket is having a sale.  Wrap enough chicken for one meal in packets of heavy-duty foil.  Thaw chicken overnight in the refrigerator to use for quick dinners.

Glass baking pans catch and hold heat better than metal pans do.  If using metal, increase the oven temperature by 25 degrees

prep time:  10 minutes

bake time;  30 minutes

Easy Apple Pie

Ingredients:

1 package (16 ounces) refrigerated piecrust (2 crusts)
6 cups peeled, cored and sliced apples
3/4 cup plus 1 tablespoon sugar, divided
2 tablespoons all-purpose flour
1 - 1/2 teaspoons apple-pie spice
1/4 teaspoon salt
2 tablespoons butter, chilled, cut into small pieces
1 - 1/2 tablespoons milk or cream

Makes 6 servings

Immediately after removing pie from oven, drizzle with 1/3 cup caramel or butterscotch ice-cream topping and sprinkle with chopped pecans.

1.  Preheat oven to 425 F.  Fit 1 piecrust into a 9-inch pie dish.
2.  Mix apples, 3/4 cup sugar, flour, apple-pie spice and salt in large mixing bowl until apples are coated.
3.  Turn apple mixture into pastry-lined pie dish; spread evenly.  Scatter butter pieces over top of mixture.
4.  Fit top crust over apple mixture. Wrap excess top crust under bottom crust around edges.  Press edges together to seal; flute.
5.  Brush top crust with milk.  Make slits in top crust with knife to create steam vents.  Sprinkle with remaing sugar.  Bake pie until golden, 40-45 minutes

The lemon juice in this recipe helps to activate the baking soda, producing a softer, chewier cookie.

Choose a tart apple, such as Granny Smith or Pippin, to make the best tasting pie

Prep Time:  20 Minutes

Bake Time:  40 - 45 Minutes

Cheesy Spinach Dip

Ingredients:

2 tablespoons butter
1/4 cup chopped onion (about 1/4 medium)
2 cloves garlic, minced (1 teaspoon)
1 tablespoon all-purpose flour
1-3/4 cups half-and-half
2 packages (9 ounces each) frozen chopped spinach, thawed, well drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese

Makes 8 servings

1.  Preheat oven to 425 F.  Melt butter in a large saucepan over medium heat.  Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant 2-3 minutes.

2.  Sitr in flour; cook and stir an additional minute.  Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.


3.  Remove saucepan from heat.  Stir in chopped spinach, water chestnuts, Cheddar and vegetable soup mix.  Spoon dip into a 1-quart casserole or gratin dish.  Sprinkle with Parmesan

4.  Bake dip until it is bubbly and cheese is melted, 10-15 minutes.

It is not necessary to grease the casserole dish because of the high fat content of the Cheddar.

Serve this flavorful, savory dip with toasted slices of sourdough bread or with hearty crackers strong enough for scooping

Prep Time:  25 Minutes

Bake Time:  10-15 Minutes

Banana Nut Muffins

Ingredients:

1-1/2 cups all-purpose flour
1 cup chopped walnuts
1/2 cup toasted wheat germ
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 ripe bananas, mashed
3/4 cup milk
5 tablespoons melted butter
1 egg
Cinnamon sugar (optional)

Makes 1 dozen muffins

Overmixing muffin batter can cause “tunnels” and pointed tops; mix just until dry ingredients are moistened

1.  Preheat oven to 400 F.  Fit 12 muffin cups with paper liners.  Coat each with cooking spray
.
2.  Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl.  Stir in bananas, milk, butter and egg.  Mix just until blended.

3.  Using an ice cream scoop, fill muffin cups evenly with batter.  Sprinkle with cinnamon sugar, if desired.
4.  Bake muffins until a skewer inserted into centers comes out clean, 20-22 minutes.  Cool 1 minute, then remove from the muffin pan and cool on a wire rack.

Wheat germ, rich in Vitamin E, adds to the nutty flavor of these not-too-sweet muffins, a great favorite for breakfast.

Prep Time:  10 Minutes

Bake Time:  20-22 Minutes

Maple Nut Sticky Buns

Ingredients:

1 cup coarsely chopped pecans or walnuts
1/2 cup maple syrup
3 cups all-purpose flour
1/4 cup granulated sugar
1 package quick-rising active dry yeast
1 teaspoon salt
1 cup warm water (120 F - 130 F)
6 tablespoons softened butter, divided
1 egg, at room temperature
1/2 cup packed light brown sugar, divided
1 teaspoon cinnamon

Makes 12 servings

For cinnamon rolls, omit syrup and pecans; glaze with a mixture of 1-1/2 cups confectioners’ sugar, 2-3 tablespoons milk and 1 teaspoon vanilla.

1.  Grease a 13 x 9 inch baking pan and spread pecans and maple syrup evenly over the bottom.
2.  Combine 2 cups flour, granulated sugar, yeast and salt in a large bowl.  Stir in water, 2 tablespoons butter and egg.  Beat until smooth; gradually stir in remaining flour until soft dough forms.  Cover with plastic wrap; let rise until doubled, about 30 minutes.
3.  On lightly floured surface, roll dough to 15 x 12 inch rectangle.  Spread with remaining butter.  Mix brown sugar with cinnamon; sprinkle over surface.  Starting with a 12 inch side, roll up tightly
.
4.  Cut into 12 slices; place cut side down in prepared pan.  Cover with plastic wrap; place on wire rack set over large pan of hot water.  Let rise until buns double, 30-45 minutes.  Preheat oven to 375 F.  Uncover buns.  Bake until golden brown, 25-30 minutes.  Cool for 1 minute.  Loosen edges; invert onto a serving plate.  Serve warm.


The lemon juice in this recipe helps to activate the baking soda, producing a softer, chewier cookie.

Although maple syrup contributes a lot of flavor to these deliciously sticky sweet rolls, you could substitute dark corn syrup if necessary.

Prep Time:  10 Minutes
plus rising

Bake Time:  25-30 Minutes

Creamy Chicken Alfredo

Ingredients:

1/4 cup all-purpose flour
6 boneless, skinless chicken-breast halves (about 4 ounces each)
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1-1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley

Makes 6 servings

If you’d prefer a butter flavored sauce, substitute butter for the olive oil in this recipe..

1.  Preheat oven to 375 F.  Place flour in a shallow dish or pie plate.  Sprinkle chicken with salt; coat with flour.  Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot.  Add chicken; cook, turning once, until golden, 2-4 minutes per side.  Remove chicken from skillet; place in a 13 x 9 inch baking dish.

2.  Heat remaining olive oil in same skillet over medium heat until hot.  Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes.  Increase heat to medium-high; add whipping cream, Parmesan and pepper.  Cook until sauce is bubbly and slightly thickened, 2-3 minutes.  Spoon sauce over chicken in dish.

3.  Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 F, 8-12 minutes.  Sprinkle with parsley.

It is important to use whipping cream in this recipe instead of milk because the fat content helps keep the sauce from separating and gives it its rich flavor.

Alfredo sauce is a rich Italian sauce typically made with butter, Parmesan, whipping cream and ground black pepper

Prep Time:  30 Minutes

Bake Time:  8-12 Minutes

Brownie Ice Cream Pie

Ingredients:

1 package DUNCAN HINES® Chewy Fudge Brownie Mix
2 eggs
1/2 cup vegetable oil
1/4 cup water
3/4 cup semisweet chocolate chips
1 (9-inch) unbaked pastry crust
1 (10-ounce) package frozen sweetened sliced strawberries
Vanilla ice cream

Makes 8 servings

Dress up this pie for a special occasion.  Dip strawberries halfway into melted chocolate, letting the excess chocolate drip off.  Place on waxed paper-lined baking sheets and refrigerate until firm.  Top pie with strawberries.

1.  Preheat oven to 350 F.

2.  Combine brownie mix, eggs, oil and water in large bowl.  Stir with spoon until well bleded, about 50 strokes.  Stir in chips.  Spoon into crust. Bake 40 to 45 minutes or until set.  Cool completely.  Puree strawberries in food processor or blender.  Cut pie into wedges.  Serve with ice cream and pureed strawberries.

For neat slices of fudgy or cream filled pies, wipe off the knife blade with a damp paper towel after each cut.

Bake Time:  40 - 45 Minutes

Hershey’®s Best Loved Chocolate Cheesecake

Ingredients:

Quick Chocolate Crumb Crust (recipe follows)
3 packages cream cheese, softened
1-1/4 cups sugar
1 container (8 ounces) dairy sour cream
2 teaspoons vanilla extract
1/2 cup HERSHEY’®S Cocoa
2 tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (recipe follows)

Makes 12 servings

1.  Prepare Quick Chocolate Crumb Crust.  Heat oven to 450 F.

2.  Beat cream cheese and sugar until blended.  Add sour cream and vanilla; beat until blended.  Beat in cocoa and flour.  Add eggs, one at a time; beat just until blended.  Pour into crust.

3.  Bake 10 minutes.  Reduce oven temperature to 250 F; continue baking 40 minutes.  Remove from oven to wire rack.  With knife, loosen cake from side of pan.  Cool completely; remove side of pan.  Prepare quick Chocolate Drizzle; drizzle over top.  Refrigerate 4 to 6 hours.  Store covered in refrigerator.

Quick Chocolate Crumb Crust:
Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan.  Makes 1 (9-inch) crust.

Quick Chocolate Drizzle:
Place 1/2 cup HERSHEY’®S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.  Microwave at HIGH (100%) 30 seconds.  If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

To easily crush chocolate wafer cookies, place them in a sealed plastic food storage bag and press with a rolling pan.

Check a cheesecake for doneness by gently shaking the pan.  If it’s set except for a small jiggly area in the center, it’s done.

Bake Time:  50 Minutes

Family-Size Strawberry Shortcake

Ingredients:

1 package (18.25 ounces) white cake mix
1-1/2 quarts fresh strawberries
1/4 cup granulated sugar
1-1/2 cups whipping cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract

Makes 12 servings

For a different shape, bake cake in a fluted pan for 35-45 minutes.  Frost cake with whipped cream.  Fill well in center of cake with sliced strawberries.  Decorate top with whole strawberries.

1.  Preheat oven to 350 F.  Prepare cake according to package directions.  Grease and flour two 9-inch cake pans; pour batter into pans.  Bake cakes until toothpick inserted in centers comes out clean, about 25 minutes.  Cool completely on wire racks.

2.  Reserve 8-10 large strawberries for garnish.  Slice remaining strawberries; place in a medium bowl.  Sprinkle with granulated sugar.  Mash slightly with potato masher.  Chill until ready to assemble cake, at least 30 minutes.

3.  Beat whipping cream in a medium bowl with an electric mixer on high speed until stiff peaks form.  Add confectioners’ sugar and vanilla, continue beating just until mixed.

4.  Place 1 cake layer on serving plate.  Cover with mashed strawberries.  Top with about 1-1/2 cups whipped cream.  Place second cake layer on top.  Spread with remaining whipped cream.  Garnish with reserved strawberries.

If the cream is inadvertently whipped too long and turns buttery, just use a whisk to blend an extra tablespoon of cream to lighten it up

Strawberries are in peak season from April to June - Although are available locally throughout the year.

Prep Time:  20 Minutes
plus chilling
Bake Time:  25 Minutes

Tossed Chicken Ranch Salad

Cut leftover chicken into strips

Toss with 6 cups torn mixed salad greens.

1  Cup tomato wedges,
1/4  cup Kraft Natural Sharp Cheddar Cheese Crumbles and
2  Tbsp. Kraft Ranch Dressing

Makes 2 servings.  3 cups each

Tuna Melt Sandwich

Make this restaurant - style tuna melt at home in no time.

Prep: 5 min  total: 8 min

1 can (3 oz.) white tuna in water, drained, flaked (about 1/4 cup)
2 Tbsp.  Philadelphia Chive & Onion Cream Cheese Spread
1 pita bread (6 inch)
3 Tbsp.  Kraft Shredded Mild Cheddar Cheese
1 Tbsp. finely chopped mixed fresh vegetables (cucumbers, carrots and radishes)
PREHEAT oven or toaster oven to 400 degrees F. Mix tuna and cream cheese spread; spread onto bread.  Sprinkle with cheese.

BAKE 2 to 3 min. or until cheese is melted

TOP with vegetables

Makes 1 serving.

VARIATION:  Prepare as directed, substituting 1 Kraft Deli Deluxe Mild Cheddar Cheese Slice for the shredded cheese and/ or 1 toasted multigrain bread slice for the pita bread.

Harvest Turkey Melt

Ripe autumn pears and balsamic vinaigrette team up to give this sandwich a deliciously unique kick.

Prep: 5 min  Total 10 min

1 Tbsp. Miracle Whip Dressing
1 Tbsp. Kraft Balsamic Vinaigrette Dressing
2 slices multigrain bread
12 sices Oscar Mayer Shaveed Oven Roasted Turkey Breast
1 Pear, thinly sliced
2 Kraft Deli Deluxe Mild Cheddar Cheese Slices
Mix dressings.  Spread half of the dressing mixture evely onto bread, place, dressing - sides down, in skillet

Spread bread with remaining dressing mixture; top evely with turkey, pears and cheese.  Cover skillet with lid.

Cook on medium - low heat 5 min. or util bottoms of sandwiches are golden brown and cheese is melted

Makes 2 servings, 1 open-face sandwich each

Variation:  Prepare as directed, using Kraft Deli Deluxe American Cheese and a small apple instead of the pear

Italian Steak Melts

Place bottom halves of 2 split sandwich rolls on rack of broiler pan.  Spread with:

2  Tbsp.  Miracle Whip Dressing.
Top with leftover steak,
3  thin tomato slices and;
1/4 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese.
Broil - 2 min.;
Cover with tops of rolls.

Makes 2 servings, 1 sandwich each.

Orange Chicken

The combination of barbecue sauce, marmalade and soy sauce makes this dish tasty and unique.”
Prep:  10 min      Total:  8 Hours 10 min

8  small boneless skinless chicken thighs (1 lb)
3  Tbsp. flour
1/3  cup orange marmalade
1/3  cup Kraft Original Barbecue Sauce
2  Tbsp. soy sauce
1  Tbsp. grated fresh gingerroot

TOSS  chicken with flour in slow cooker

STIR in all remaining ingredients, cover with lid

COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours)

Makes 4 servings

SERVING SUGGESTIONS:  Serve with hot cooked rice and steamed green beansh

BBQ Short Ribs

Prep:  10 min.  Total:  8 hours 10 min.

4  lb. beef short ribs
1  large onion, coarsely chopped
1/4  cup flour
1  cup Kraft Original Barbecue Sauce
1/4  cup honey
1  Tbsp. yellow mustard

PLACE  ribs in slow cooker;  top with onions.  Mix remaining ingredients, pour over ingredients in slow cooker:  Cover with lid
COOK  on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).  Remove ribs from slow cooker;  cover to keep warm.
SKIM  excess fat from sauce, return ribs to sauce.
Stir gently until evenly coated.

Makes 8 servings.

SERVING SUGGESTION:  Serve with hot cooked vegetables and mashed potatoes.

Tex Mex Chicken

“”Secret ingredient is the taco seasoning”
Prep:  15 min.      Total:  8 hours  15 min.

1  lb. boneless skinless chicken breasts, cut into 1-inch - wide strips
2  Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Bell Home Originate Taco Seasoning Mix
2  Tbsp.  flour
1  each green and red pepper, cut into 1-inch-wide strips
1  cup frozen corn
1-1/2  cups Taco Bell Home Originals Thick ‘N Chunky Salsa
1  cup Kraft Mexican Style Shredded Four Cheese

TOSS  Chicken with seasoning mix and flour in slow cooker.  Stir in all remaining ingredients except the cheese, cover with lid.

COOK  On LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours)

STIR just before serving.  Top with the cheese.

Makes 4 servings, 1-1/2 cups each

JASS IT UP:  Serve spooned over hot cooked rice.  Garnish with sliced green onions and chopped cilantro

Taco Bell and Home Originals are trademarks owned and licensed by Taco Bell Corp.

Rosemary Roasted
Chicken & Potatoes

This moist and flavorful dish gets a helping hand from a layer of Philly under the skin of the chicken. Once in the oven, it requires little tending.
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Prep: 20 min. Total: 1 hour 45 min.
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6 oz (3/4 of 8-oz. pkg ) Philadelphia Cream Cheese, softened
2 tsp. dried rosemary leaves, divided
1 tsp. black pepper, divided
1 whole roasting chicken (3-1/2 lb.)
6 Tbsp. Kraft Zesty Italian dressing
2 lb. red potatoes, cut into 1 - inch chunks
6 slices Oscar Mayer Bacon, crisply cooked, drained and crumbled.
2 green onions, sliced
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PREHEAT: oven to 375 degrees F. Mix cream cheese, 1 tsp. of the rosemary and 1/2 tsp. of the pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, trying not to tear the skin. Spoon cream cheese mixture under skin: use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. of the dressing.
TOSS: potatoes with remaining 4 Tbsp. dressing, remaining 1 tsp. rosemary and remaining 1/2 tsp. pepper in separate 13x9-inch baking pan. Bake chicken and potatoes 1 hour 15 min. or until chicken is cooked through (165 degrees F), stirring potatoes every 30 min.
TRANSFER: chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min, before serving. Meanwhile, add bacon and onions to potatoes, mix lightly. Spoon around chicken in dish. Spoon off and discard fat from reserved chicken juices in pan. Serve chicken and potato mixture with reserved juices.

Makes 6 servings

Note: Don’t be alarmed if you tear the skin a bit it will still taste deliciously moist.

Tomato Pepper Steak

Mouth-watering steak strips and a savory veggie topping are the result of taking favorite fajita ingredients outside of the shell.
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Prep:  10 min.  Total:  30 min.
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1  tsp. each chili powder and ground cumin
1/4  tsp.  ground red pepper (cayenne)
1  boneless beef sirloin steak (1-1/2 lb.).  1-1/2 inches thick.
1/3  cup Kraft Balsamic Vinaigrette Dressing
1  small onion, chopped
1  each red and green bell pepper, coarsely chopped
2  Cloves garlic, minced
1  tomato, chopped
1/2  cup Kraft Mexican Style Shredded Cheese
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PREHEAT:  broiler.  Mix chili powder, cumin and ground red pepper, rub over both sides of steak.  Place on rack of broiler pan.
BROIL:  4 to 5 inches from heat, 8 to 10 min. on each side or to medium doneness (160 degrees F).  Meanwhile, heat dressing in large skillet on medium-high heat.  Add onions; cook and stir 3 min.  Add bell peppers and garlic;  cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.  Add tomatoes, stir.  Cook 2 to 3 min. or until heated through, stirring occasionally.
CUT:  steak across grain into slices; place on serving platter.  Top with the vegetable mixture and cheese.

Makes 6 servings.

Note:  Keep sirloin steak at medium doneness or a little pink on the inside or it will get tough.

Roast Pork Tenderloin

Topped with a creamy sauce and served with perfectly seasoned Stove Top, this delicious dish is surprisingly smart.
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Prep: 15 min.  Total:  45 min.
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2  pork tenderloins  (1-1/2 lb.)
1/4  cup Grey Poupon Dijon Mustard
2  tsp. dried thyme leaves
1  pkg.  (6 oz.) Stove Top Stuffing Mix for Chicken
1/2  cup fat-free reduced-sodium chicken broth
4  oz. (1/2 of 8-oz. pkg.)  Philadelphia Neufchatel Cheese.  1/3 Less Fat than Cream Cheese, cubed
1  lb. fresh green beans (about 3 cups), steamed
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PREHEAT:  oven to 400 degrees F, Heat large nonstick skillet on medium heat.  Add meat; cook 5 min, or until browned on all sides, turning occasionally.  Remove meat from skillet, reserving meat drippings in skillet.  Place meat in 13x9 - inch baking dish.  Combine mustard and thyme; spread evenly onto meat.
BAKE:  20 to 25 min. or until cooked through (160 degrees F).  Transfer to carving board; tent with foil.  Let stand 5 min.  Meanwhile, prepare stuffing as directed on package, reducing the spread to 1 Tbsp.
ADD:  broth to same skillet.  Bring to boil on high heat. Reduce heat to medium-low.  Add Neufchatel cheese, cook 2 min. or until Neufchatel cheese is completely melted and mixture is well blended, stirring constantly.
CUT:  meat into thin slices.  Serve topped with the Neufchatel cheese sauce along with the stuffing and beans.

Makes 6 servings.

“Mexican dishes can be time consuming.  This recipe removes all the work, but keeps the flavor.”
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Prep:  15 min.    Total:  1 hour 35 min.
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1  lb. lean ground beef
1  large onion, chopped
2  cups Taco Bell Home Originals  Thick ‘N Chunky Salsa
1  can (15 oz.) black beans, drained, rinsed
1/4  cup Kraft Zesty Italian Dressing
2  Tbsp. Taco Bell Home Originals Taco Seasoning Mix
6  flour tortillas (8 inch)
1  cup Breakstone’s or Knudsen Sour Cream
1  pkg.  Kraft Mexican Style Shredded Four Cheese
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LINE  13x9-inch backing dish with foil, with ends of foil extending over sides of dish, set aside.  Brown meat with onions in large skillet on medium-high heat, drain.  Add salsa, beans, dressing and chili powder, mix well

ARRANGE  3 of the tortillas in single layer on bottom of prepared baking dish, cover with layers of half each of the meat mixture, sour cream and cheese.  Repeat all layers.  Cover with foil.

COOK NOW:  Preheat oven to 400 degrees F.  Bake, covered, 30 min.  Remove foil.  Bake an additional 10 min. or until casserole is heated through and cheese is melted.  Let stand 5 min. before cutting to server.

COOK LATER:  Freeze assembled uncooked casserole for up to 3 months.  Preheat oven to 400 degrees F.  Bake, covered, 1 hour.  Remove foil.  Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted.  Let stand 5 min. before cutting to serve.

Makes 8 servings.

SERVING SUGGESTION:  Top with chopped tomatoes, shredded lettuce and chopped cilantro.

Taco Bell and Home Originals are trademarks owned and licensed by Taco Bell Corp.

Layered Enchilada
Bake

Easy Parmesan
Garlic Chicken and
Pasta

Prep:  10 min.    Total:  35 min.
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1/2   cup Kraft 100% Grated Parmesan Cheese, divided
1   env.  Good Seasons Italian Salad Dressing & Recipe Mix
1/2   tsp. garlic powder
6   small boneless skinless chicken breast halves (1-1/2 lb.)
1   pkg. (13.25 oz. ) Ronzoni Healthy Harvest rotini
1   jar (26 oz.) Classico Fire Roasted Tomato & Garlic Pasta Sauce, divided
2   Tbsp. thinly sliced fresh basil
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PREHEAT: oven to 400 degrees F.  Mix 1/3 cup of the cheese, the salad dressing mix and garlic powder.  Moisten chicken with water; coat evenly with the cheese mixture.  Place in single layer in shallow baking pan sprayed with cooking spray.  Bake 20 to 25 min. or until chicken is cooked through (165 degrees F).

MEANWHILE, cook pasta in large saucepan as directed on package; drain and set aside.  Add sauce to same saucepan; cook on medium-low heat 5 to 6 min. or until heated through, stirring occasionally.  Remove 3/4 cup of the sauce; set aside for later use.  Add pasta to remaining sauce; toss gently to coat.

SPOON:  about 1-1/2 cups of the pasta mixture onto each of six serving plates.  Top each with a chicken breast and 2 Tbsp. of the reserved sauce.  Sprinkle evenly with basil and remaining cheese.

Makes 6 servings.

Glazed Stuffed
Pork Chops

Pantry staples come together to transform simple pork chops into an impressive-looking dish with a delightful stuffing and a sweet and tangy glaze.
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Prep:  20 min.     Total:  45 min.
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1  pkg.  (6 oz.) Stove Top Stuffing Mix for Chicken
1-1/2  cups apple juice
2  Granny Smith apples, divided
6  bone-in pork chops (3 lb.), each with pocket cut for stuffing.
1/2  tsp. black pepper
1/3  cup plus 1 Tbsp.  Kraft Light Raspberry Vinaigrette Reduced Fat Dressing, divided
1  Tbsp. brown sugar
1  Tbsp. Grey Poupon Dijon Mustard
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PREHEAT: oven to 375 degrees F.  Prepare stuffing as directed on package, substituting apple juice for the water.  Cut 1 of the apples into 1/2 inch chunks; stir into prepared stuffing.  Spoon 1/4 cup of the stuffing mixture into pocket in each chop.  Sprinkle chops with pepper; set aside.  Spoon remaining stuffing into 13x9-inch baking dish.

HEAT:  large nonstick skillet on medium-high heat.  Add half of the chops; cook 2 min, on each side or until browned on both sides.  Remove chops from skillet, reserving drippings in skillet.  Place chops over stuffing in baking dish.  Repeat with remaining chops.  Core remaining apple;  cut crosswise into 12 rings.  Place two apple rings over each chop.  Brush evenly with 1 Tbsp. of the dressing.

BAKE:  20 to 25 min. or until chops are cooked through (160 degrees F).  Meanwhile, mix remaining 1/3 cup dressing, the sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened.  Serve spooned over the apples and chops.

Makes 6 servings.

SHORTCUT:  Substitute bone-in pork chops without the pockets cut for stuffing.  Place all of the stuffing mixture in the baking dish and continue as directed