Philadelphia Cooking Cream–10 on Tuesday

Chicken & Broccoli-Cheddar Skillet

Ingredients

1-1/2 cups  whole wheat blend penne pasta, uncooked

2 cups  broccoli florets

1 lb.  boneless skinless chicken breasts, cut into strips

1/4 cup  finely chopped onions

1/3 cup  milk

1 tub  (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme

1 cup  KRAFT Shredded Sharp Cheddar Cheese

2 slices  cooked bacon, crumbled

Directions

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.; drain.
2. Meanwhile, cook and stir chicken and onions in large nonstick skillet on medium heat 7 to 8 min. or until done. Add cooking creme and milk; cook and stir 2 min. Add Cheddar; cook and stir 2 to 3 min. or until melted.
3. Drain pasta mixture. Add to chicken mixture; stir to evenly coat. Top with bacon.

Kraft Kitchen Tips

• Serving Suggestion - Serve with a crisp, mixed green salad tossed with your favorite KRAFT Light Dressing to round out the meal.
• Substitute - Substitute your favorite frozen vegetables or vegetable blend for the broccoli.
• Special Extra - Garnish with chopped fresh parsley just before serving.

Quick-Fix Chicken Enchilada Skillet

Ingredients

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 Tbsp.  taco seasoning mix

2 tsp.  oil

1 can  (15.5 oz.) kidney beans, rinsed

1 tub  (10 oz.) PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme

1-1/2 cups  shredded lettuce

1/2 cup  pico de gallo

1/2 cup   Shredded Cheddar Cheese

4 cups  multi-grain tortilla chips (4 oz.)

Directions

1. Toss chicken with taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
2. Add beans and cooking creme; cook and stir 2 min. or until heated through.
3. Top with lettuce, pico de gallo and cheese. Serve with chips.

Kraft Kitchen Tips

• Substitute - Substitute 2 cups cooked brown rice for the tortilla chips.

Savory Garlic Scalloped Potatoes

Ingredients

1   onion, chopped

1 tub  (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 can  (14.5 oz.) chicken broth

1 pkg.  (8 oz.)  Shredded  Cheddar Cheese

1 Tbsp.  chopped fresh parsley

2 lb.  red potatoes (about 6), peeled, thinly sliced

Directions

1. Heat oven to 350ºF.
2. Cook onions in large nonstick skillet on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cooking creme, broth, 1 cup cheese and parsley; mix well. Remove from heat. Gently stir in potatoes.
3. Spoon into 13x9-inch baking dish sprayed with cooking spray.
4. Bake 45 min. Top with remaining cheese; bake an additional 10-15 min. or until potatoes are tender. Let stand 5 min. before serving.

Kraft Kitchen Tips

• Special Extra - For added color and flavor, substitute a sweet potato for 1 of the red potatoes.
• Serving Suggestion - This savory side makes a perfect accompaniment to grilled or baked poultry.

Gina's PHILLY Flat Bread

Ingredients

1 lb. store-bought fresh or frozen pizza dough, thawed

flour, for dusting

1/2 cup PHILADELPHIA Savory Garlic Cooking Creme

1 small red onion, thinly sliced

1   zucchini, sliced into thin rounds

1 small  plum tomato, thinly sliced

2 Tbsp.  extra virgin olive oil

2 Tbsp.  KRAFT Grated Parmesan Cheese

1/2 tsp.  crushed red pepper flakes

1 Tbsp.  chopped fresh basil

Directions

1. Heat oven to 400ºF.
2. Flour work surface and roll out dough into a 15x9-inch oval. Place on large parchment-lined baking sheet.
3. Spread dough with cooking creme, leaving a 1/2-inch edge. Top with vegetables and tomatoes.
4. Brush vegetables, tomatoes and crust with olive oil. Sprinkle with Parmesan and crushed red pepper flakes. Bake for 25 min. or until golden and crisp. Sprinkle with basil.

Kraft Kitchen Tips

• Serving Suggestion - Serve with a cold glass of prepared CRYSTAL LIGHT Lemonade.
• Tip - You can often find fresh pizza dough in the prepared food section of your supermarket. Or buy it from your local pizzeria. If using frozen pizza dough, thaw in refrigerator before using.

Creamy Chicken Florentine

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup halved red pepper strips

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 pkg. (6 oz.) baby spinach leaves

2 cups hot cooked penne pasta

2 Tbsp. toasted Italian pine nuts

Directions

1. Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done.
2. Add cooking creme; cook and stir 3 min.
3. Stir in spinach and pasta; top with nuts.

Kraft Kitchen Tips

• Substitute - Substitute PLANTERS Slivered Almonds for the pine nuts.
• Variation - Substitute uncooked deveined peeled medium shrimp for the chicken; cook and stir shrimp with peppers 2 to 3 min. or until shrimp turn pink. Add cooking creme; continue as directed.

Savory Garlic Beef & Broccoli Turnovers

Ingredients

1 Tbsp. olive oil

1 lb. ground beef

1/2 cup chopped onions

2 cups fresh broccoli florets, chopped

1 Tbsp. flour

1/2 tsp. salt

1/4 tsp. black pepper

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme, divided

1/2 cup  Sour Cream

24 sheets frozen phyllo dough, thawed

6 Tbsp. butter, melted

1 Tbsp. chopped fresh parsley

Directions

1. Heat oven to 400ºF.
2. Heat oil in large skillet on medium-high heat. Add meat and onions; cook 10 min. or until meat is browned. Drain; return to skillet. Add broccoli; cook 3 min. Stir in next 3 ingredients; mix well. Reserve 3 Tbsp. cooking creme. Add remaining cooking creme and sour cream to skillet; cook and stir on low heat 2 min. or until heated through.
3. Place 1 phyllo sheet on work surface; brush lightly with butter. Repeat with second phyllo sheet; cover with third phyllo sheet. (Do not brush top sheet with butter.). Cut phyllo stack lengthwise in half with pizza cutter. Repeat with remaining phyllo sheets to make 16 strips.
4. Spoon 1 heaping spoonful meat filling onto 1 end of 1 phyllo strip, about 1 inch from corner. Fold over opposite corner to form triangle. Continue folding, like a flag, to opposite end. Repeat with remaining phyllo strips. Place turnovers on baking sheets; brush with remaining butter.
5. Bake 12 to 15 min. or until golden brown. Place on platter; drizzle with reserved cooking creme. Sprinkle with parsley.

Kraft Kitchen Tips

• Size-Wise - Enjoy your favorite foods on occasion but remember to keep tabs on portions.
• Make Ahead - Triangles can be frozen before they are baked. Simply freeze in single layer on baking sheets. Then, transfer to freezer container, placing waxed paper between layers. When ready to bake, place desired number of triangles on baking sheet, then bake in 400ºF oven 15 to 18 min. or until golden brown and heated through.

Creamy White Chicken Chili

Ingredients

1 large onion, chopped

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 tsp. each of ground cumin and dried oregano leaves

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1/2 cup milk

1 can (15 oz.) white beans, rinsed

1 can (4 oz.) green chiles, undrained

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

1/2 cup chopped tomatoes

2 Tbsp. chopped fresh cilantro

Directions

1. Cook onions in large saucepan sprayed with cooking spray on medium heat 4 to 5 min. or until crisp-tender, stirring frequently. Add chicken, cumin and oregano; cook and stir 6 to 7 min. or until chicken is done.
2. Stir in next 4 ingredients; simmer on medium-low heat 5 min. or until heated through, stirring occasionally.
3. Serve topped with shredded cheese, tomatoes and cilantro.

Kraft Kitchen Tips

• Size-Wise - You'll know it's a special occasion when you get to enjoy a serving of this flavorful chili.
• Special Extra - For spicier chili, add 1/2 tsp. ground red pepper (cayenne) to cooked onions along with the cooking crème, milk, beans and chiles.
• Substitute - Have some leftover turkey? Substitute 3 cups chopped cooked turkey for the chicken, adding it to the cooked onions with the cumin and oregano and omitting the 6 to 7 min. cooking time. Stir in cooking crème, milk, beans and chiles; continue as directed.

Sausage & Vegetable Calzones

Ingredients

1/2 lb. bulk Italian sausage

1/2 lb. sliced fresh mushrooms

1 large red pepper, cut into strips, halved

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 cup KRAFT Shredded Mozzarella Cheese

1 can (10 oz.) refrigerated pizza crust

Directions

1. Heat oven to 400°F.
2. Brown sausage with mushrooms and peppers in large nonstick skillet on medium-high heat. Drain; return to skillet. Stir in cooking creme and mozzarella. Remove from heat.
3. Unroll pizza dough on clean work surface. Pat out to 15x11-inch rectangle; cut lengthwise in half, then cut each piece crosswise into thirds. Top dough rectangles with sausage mixture; fold in half. Seal edges with fork. Place on baking sheet sprayed with cooking spray.
4. Bake 15 min. or until golden brown.

Kraft Kitchen Tips

• Serving Suggestion - Serve these warm calzones with a mixed green salad to round out the meal.
• Substitute - Omit mushrooms. Brown sausage with peppers; drain and return to skillet. Add 1 pkg. (6 oz.) fresh baby spinach; cover and cook 5 to 6 min. or until spinach is wilted. Add cooking creme and mozzarella; mix well. Continue as directed.
• Special Extra - Sprinkle each calzone lightly with KRAFT Grated Parmesan Cheese before baking.

Creamy Chicken Pot Pie

Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1  ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Directions

1. Heat oven to 400°F.
2. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate.
3. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet.
4. Bake 25 to 30 min. or until golden brown.

Kraft Kitchen Tips

• Serving Suggestion - Serve with a mixed green salad and glass of fat-free milk.
• Shortcut - Prepare using a rotisserie chicken purchased from your supermarket. Remove chicken from the bones, then chop or shred it for use in preparing this recipe. Combine 3 cups chopped cooked chicken, vegetables and cooking creme; spoon into pie plate. Continue as directed.
• Make Ahead - Assemble recipe as directed. Wrap securely; freeze. When ready to bake, unwrap. Place strips of foil around edge of crust to prevent overbrowning. Bake frozen pie at 425°F for 1 hour 10 min. or until heated through.

Chicken Capri Pasta

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips

1/2 cup halved red pepper strips

2 cups frozen broccoli florets

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

2 cups hot cooked angel hair pasta

1/4 cup KRAFT Shredded Parmesan Cheese

Directions

1. Cook and stir chicken and peppers in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done. Stir in broccoli; cook 2 to 3 min. or until heated through.
2. Add cooking creme; cook and stir 2 to 3 min. or until heated through.
3. Serve over pasta; sprinkle with Parmesan.

Kraft Kitchen Tips

• Serving Suggestion - Serve with fresh fruit and a side mixed green salad to round out the meal.
• Substitute - Prepare using PHILADELPHIA Tomato & Basil Cooking Creme.
• Substitute - Substitute uncooked deveined peeled medium shrimp for the chicken.

TRISCUIT Pull-Apart "Pizza"

Ingredients

24  TRISCUIT Fire Roasted Tomato & Olive Oil Crackers

1/3 cup PHILADELPHIA Savory Garlic Cooking Creme

1 cup chopped cooked broccoli

1  plum tomato, chopped

1/4 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

2-1/2 oz. Italian sausage, crumbled, cooked

1 Tbsp. KRAFT Grated Parmesan Cheese

2 fresh basil leaves, finely chopped

1 Tbsp. olive oil

Directions

1. Heat oven 400ºF.
2. Arrange crackers in 4 rows of 6 crackers each on baking sheet, with edges of crackers touching to form solid rectangle; spread with cooking creme. Top with broccoli.
3. Cover half the rectangle with tomatoes and mozzarella; cover remaining half with sausage and Parmesan.
4. Bake 10 min. or until mozzarella is melted. Sprinkle basil over tomato-covered half; drizzle oil over remaining half. Serve warm.

Kraft Kitchen Tips

• Substitute - Prepare using your favorite combinations of vegetables and cooked meat.

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10 Recies with a cake Mix

So, I have been waiting for cake mixes to go on sale.  Here are 10 fun recipes that use cake mixes.  Our next installment of 10 on Tuesday. 

  1. Birthday Cake Cinnamon Rolls
When you’re looking to turn a classic recipe into something so irresistibly delicious, there’s only one thing to do … add a kick of cake mix. Dry cake mix lends a delicious cake batter flavor to the dough, filling, and icing of these totally incredible (and totally easy!) cinnamon rolls. Whether you’re serving them up for a big day or just adding a bit of oomph to your weekend breakfast table, these Birthday Cake Cinnamon Rolls are totally fab!
Roll out the dough.
On a floured surface, use a rolling pin to roll the dough to about 1/2" thick.

Birthday Cake Cinnamon Rolls
1 1/2 cup very warm water
1 packet of yeast
2 tablespoons sugar
1 1/2 teaspoon salt
1/4 cup olive oil
1/2 cup yellow cake mix (I prefer Betty Crocker.)
2 cups flour

For the filling:
3/4 cup butter, melted
1 tablespoon cinnamon
1 cup brown sugar
1/2 cup yellow cake mix

For the icing:
6 cups powdered sugar
1/2 cup cake mix
4 tablespoons butter, melted
3-5 tablespoons milk
1 teaspoon vanilla

Pour the water into a very large bowl. Whisk in the yeast. Then the sugar. Allow the mixture to rest for 2-3 minutes. Stir in the salt, olive oil, and 2 1/4 cups of the flour. Sprinkle just enough flour over the dough until it becomes pliable enough to knead. Knead the dough until it becomes soft and elastic. Cover with a clean cloth and set aside, allowing the dough to rise for 45 minutes.
Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface, until it’s about 1/2″ thick. Drizzle butter across the dough, sprinkle with sugar, cinnamon, and cake mix. Roll tightly into a roll, then slice into 2″ pieces with a sharp knife. Place rolls on a lightly greased baking sheet and allow them to rise for 15 minutes more before putting them in the oven and baking for 15-20 minutes, or until golden brown.
In a stand mixer, beat together all icing ingredients until a spreadable frosting is formed. Drizzle over hot rolls. Sprinkle with rainbow sprinkles. Serve and enjoy!
Many of these recipes are from: http://blogs.babble.com/family-kitchen/2012/03/07/cake-batter-crazy-7-must-try-recipes/

  2. The Birthday Cake Mix Milkshake
The other day my daughter and I were discussing the finer points of birthday celebrations. She has them a lot of school and is always telling me what her friend’s parents send in for snacks. Most of the snacks that come in are fresh fruit and cute mini-muffins but my daughter desperately wishes someone would send in milkshakes. I think she’ll have to wait a while for that to happen, but in the mean time I experimented with a birthday cake batter milkshake just for fun. I’ll have to keep it in mind in case I actually have the chance to bring them to school one day.

The Birthday Cake Batter Milkshake
Makes 4 small milkshakes 
    
1 pint vanilla ice cream
2 cups milk
3/4 cup dry boxed vanilla cake batter mix
1 teaspoon vanilla extract
Whipped cream
Festive sprinkles

Place the vanilla ice cream, milk, cake batter mix and vanilla extract into a blender and blender until smooth. If you want the shake a little thinner add a little more milk until you reached the desired consistency. Top with whipped cream and birthday sprinkles!

  3. Cake Mix Pancakes
Blogger Jessica Walker from Little Miss Bossy shares a new kind of pancake recipe. Bisquick® and SuperMoist® cake mix make these pancakes sweet, fun and a delicious birthday treat!

1  cup Original Bisquick® mix

1  cup Betty Crocker® SuperMoist® yellow cake mix

3  tablespoons candy sprinkles

1  cup milk

1  teaspoon vanilla

2  eggs

Glaze and Garnish

1  cup powdered sugar

1 1/2  teaspoons milk

1/2  teaspoon vanilla

Additional candy sprinkles

• 1 Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• 2 In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
• 3 In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
• 4 To serve, top each serving with glaze and additional candy sprinkles.

 4. Cake Mix Muddy Buddies
slightly adapted from So Very Blessed and Chef n' Training
Makes 5 cups

5 cups Rice Chex cereal
10 ounces (5 squares) vanilla flavored Almond Bark
3/4 cup yellow cake mix
1/4 cup powdered sugar
colored sprinkles
vegetable shortening, optional

Directions:
1. Pour 5 cups of Chex Cereal into a large bowl.
2. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
3. Pour Almond Bark over cereal, stirring and folding until the cereal is completely covered. Generously shake sprinkles over mixture and fold them in as well. so they stick to the Almond Bark.
4. In a large bag or covered container such as Tupperware, put cake mix and powdered sugar and shake to mix evenly.
5. Pour the Almond Bark covered cereal into the large bag or container containing cake mix and powdered sugar. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
6. Discard excess powder and enjoy!
  5. Cake Mix Snow Ice Cream
Author: Snappy Gourmet
Ingredients

• 1/2 cup sweetened condensed milk
• 1/4 cup yellow cake mix
• 3 tablespoons Pinnacle Cake flavored vodka
• 2 tablespoons milk
• 1 teaspoon vanilla
• 8 cups fluffy clean snow (or fluffy shaved ice)

Instructions

1. Mix together condensed milk, cake mix, vodka, milk, and vanilla in large bowl until well combined. Quickly mix in snow.
2. Serve immediately or spoon into container and freeze until hard.

Notes
SNAPPY TIPS: The ice cream is fairly soft right after you mix it together. If you want it a harder consistency, spoon it in a container with lid and freeze for an hour or two.
SNAPPY SUBSTITUTIONS: You can substitute any flavor of cake mix and/or vodka. You can substitute additional milk for the vodka.
(For more recipes visit Snappy Gourmet at http://www.snappygourmet.com to sign up for an email/RSS subscription or visit Snappy Gourmet on Facebook or Twitter.)

  6. Cake Mix Cookies

Ingredients:

• 18 oz. pkg. cake mix (any flavor)
• 1/2 cup butter, softened - 0r 1/3 cup oil
• 1 egg (if use oil use 2 eggs)

Preparation:

Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoon 2" apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes on cookie sheets, then remove to wire racks to cool.
If using chocolate cake mix, add 2 Tbsp. water along with egg. You can stir in chocolate chips, coated candy pieces, chopped nuts, or oatmeal. Frost the cookies, using canned frosting, or make sandwich cookies by spreading frosting between two cookies. These Cake Mix Cookies should be stored tightly covered at room.
Add frosting and sprinkles if you want to decorate.  You can also add m&m’s, chocolate chips, white chips or any fun additions of your choice.  Be creative!!!!

   7. CAKE Mix BARK     

Sweet Eats

6 ounces high quality dark chocolate
12 ounces high quality white chocolate
3 teaspoons yellow cake mix
sprinkles of your choice (3 tablespoons+)

Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.

Melt while chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes.
Once set, break into chunks. Keep refrigerated.

  8. CAKE Mix RICE KRISPIES via Gimme Some Oven
Ingredients:

• 3 Tbsp. butter
• 1 (10 oz.) bag of mini-marshmallows
• 1/3 cup yellow cake mix
• 6 cups crispy rice cereal
• 1 (1.75 oz.) container of sprinkles

Method:
Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

  9. CAKE BATTER TRUFFLES via The Girl Who Ate Everything

1 ½ cups flour
1 cup yellow cake mix
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles
Truffle Coating:
16 ounces (8 squares) almond bark (or white candy melts)
4 Tablespoons yellow cake mix
sprinkles

Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished.

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

  10. Cake Batter Bars

• 1 1/4 cup funfetti cake mix
• 3/4 cup AP flour
• 1/4 teaspoon baking soda
• 3/4 cup butter, melted and slightly cooled
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla
• 1/2 cup sugar
• 1/2 cup brown sugar
• 5 heaping tablespoons sprinkles of your choice (I used stars)

1. Preheat oven to 350F. Grease an 8 x 8 inch pan.
2. Cream both sugars, butter, vanilla, egg, and egg yolk.
3. Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles.
4. Spread batter evenly into greased pan.
5. Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly. Cool completely before cutting.

and here is a freebie…  Use the ice cream and cookie recipe from above and combine into Ice Cream Sandwiches

  Cake Mix Ice Cream Sandwiches

Well that's if for 10 on Tuesday.

Enjoy~
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10 Meals with Santa Fe Blend Cooking Cream

On of my good deals I found at Grocery Outlet was Philadelphia Santa Fe Blend Cooking Cream.  They were 2 for $1.00.  So I bought a bunch and then realized I should find some recipes to use it up – So here is the next edition of 10 on Tuesday – 10 Santa Fe Blend Cooking Cream Recipes.

   Santa Fe Chicken Enchilada Soup

Ingredients

4 corn tortillas (6 inch), cut into strips

1 tsp. oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

1 cup milk

1 can  (15 oz.) black beans, rinsed

1 can  11 oz.) corn with red and green bell peppers, drained

1 can  (14.5 oz.) diced tomatoes, drained

1/4 cup  chopped fresh cilantro

Directions

Heat oven to 400°F.

Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

Serve soup topped with tortilla strips and cilantro.

Kraft Kitchen Tips

Special Extra - Serve with lime wedges to give the soup a little citrus kick.

Serving Suggestion - Serve this hearty soup with a tossed leafy green salad.

 
  Santa Fe Chicken Casserole

Ingredients

3 cups shredded cooked chicken breasts

1 can  (15 oz.) black beans, rinsed

1 can (14.5 oz.) no-salt-added diced tomatoes, drained

2  green onions, sliced

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

3   flour tortillas (6 inch)

3/4 cup  KRAFT Mexican Style Finely Shredded Four Cheese, divided

Directions

Heat oven to 375ºF.

Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.

Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.

Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is melted.

Kraft Kitchen Tips

Shortcut - Bake this cheesy dish in a CORNINGWARE® etch™ Pie Plate and it’ll look even more delicious. The stoneware dish is practical too, because the high-gloss interior creates a nonstick surface for super-easy cleanup.

Special Extra - Sprinkle with 1/4 cup chopped fresh cilantro just before serving.

Serving Suggestion - Serve with a crisp mixed green salad to round out the meal.

 
   Easy Chicken Enchiladas

Ingredients

1 small  onion, chopped

2 tsp.  oil

3 cups  shredded cooked chicken breasts

1 can  (14.5 oz.) no-salt-added diced tomatoes, drained

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2 cup  KRAFT Mexican Style Finely Shredded Four Cheese

8   flour tortillas (6 inch)

Directions

Heat oven to 350°F.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.

Bake 15 to 20 min. or until heated through.

Kraft Kitchen Tips

Serving Suggestion - Serve with a side of hot cooked rice to round out the meal.

Variation  - Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.

How to Shred Cooked Chicken - Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

 
  Southwest Pasta Skillet

Ingredients

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup  chopped green peppers

1 can  (14.5 oz.) no-salt-added diced tomatoes, drained

1 pkg.  (10 oz.) frozen corn

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

2 cups  hot cooked rotini pasta

1 cup  KRAFT Shredded Monterey Jack Cheese, divided

Directions

Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.

Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.

Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

Kraft Kitchen Tips

Substitute - Substitute KRAFT 2% Milk Shredded Cheddar Cheese for the Monterey Jack cheese.

Special Extra - Sprinkle with chopped fresh cilantro before serving.

 
   Santa Fe Slow-Cooker "Baked" Beans

Ingredients

1 can  (15 oz.) each of dark red kidney, butter and pinto beans, rinsed

1/2 cup  PHILADELPHIA Santa Fe Blend Cooking Creme

1/2 cup  barbecue sauce

1/2 cup  salsa

1 small  onion and green pepper, chopped

1 cup  frozen corn

6 slices  OSCAR MAYER Bacon, cooked, crumbled

Directions

Combine all ingredients except bacon in slow cooker; cover with lid.

Cook on LOW 4 to 6 hours (or on HIGH 3 hours).

Stir in bacon.

Kraft Kitchen Tips

Special Extra - Top with chopped fresh cilantro and a squeeze of fresh lime juice just before serving.

   Tex-Mex Beef & Rice Casserole

Ingredients

1 lb. extra-lean ground beef

1 can  (14 oz.) fire-roasted diced tomatoes, undrained

1 can  (11 oz.) corn with red and green bell peppers, undrained

1/2 cup chopped onions

1 tub  (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

3 cups  cooked long-grain white rice

1 cup  KRAFT Shredded Colby & Monterey Jack Cheeses, divided

1 cup  crushed tortilla chips

3 Tbsp.  chopped fresh cilantro

Directions

Heat oven to 350ºF.

Brown meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.

Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.

Bake 30 min. or until heated through. Top with crushed chips and cilantro.

Kraft Kitchen Tips

Substitute - Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.

 Todd English's Santa Fe Nachos

Ingredients

1 can  (15 oz.) chili without beans

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

4 cups  shredded Monterey Jack cheese

1 pkg.  (16 oz.) tortilla chips

1 can  (15 oz.) black beans, rinsed

1 jar  (8 oz.) salsa

Directions:

Cook chili in small saucepan on medium heat 5 to 6 min. or until heated through, stirring frequently.

Mix cooking creme and shredded cheese in medium microwaveable bowl. Microwave on HIGH 2 min. or until shredded cheese is completely melted, stirring every 30 sec.

Spread chips onto large platter; top with layers of beans, chili, cheese mixture and salsa.

    Baked Chicken Enchiladas

Ingredients

1/2 cup PHILADELPHIA Santa Fe Blend Cooking Creme

1 can  (28 oz.) crushed tomatoes

1-1/2 tsp.  chili powder

1/2 tsp.  ground cumin

1 can  (15 oz.) black beans, rinsed

2-1/2 cups  chopped cooked chicken

1-1/3 cups  KRAFT Pizza Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided

10   whole wheat tortillas (6 inch)

Directions

Heat oven 375°F.

Whisk cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.

Combine chicken, 3/4 cup bean mixture and 1/3 cup shredded cheese. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.

Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.

Kraft Kitchen Tips

Family Fun - Set out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favorite toppings.

Substitute - Substitute canned kidney beans for the black beans.

Substitute - Prepare using KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA.

  Santa Fe Grilled Chicken Kabobs

Ingredients

1 lb.  boneless skinless chicken breasts, cut into 1-1/2-inch cubes

1/2 lb.  fresh mushrooms

1 small  each of  zucchini and yellow squash, cut into 1-inch-thick slices

1 small  red pepper, cut into 1-inch pieces

1/2   red onion, cut into 1-inch chunks

3/4 cup  PHILADELPHIA Santa Fe Blend Cooking Creme

2 Tbsp.  milk

2 cups  hot cooked long-grain brown rice

Directions

Heat grill to medium heat.

Thread chicken and vegetables alternately onto 4 skewers.

Grill 10 to 15 min. or until chicken is done, turning occasionally. Meanwhile, cook and stir cooking creme and milk in saucepan on medium heat 2 to 3 min. or until heated through.

Spoon rice onto plates; top with kabobs and sauce.

Kraft Kitchen Tips

Substitute - Substitute uncooked deveined peeled large shrimp for the chicken.

Substitute - Substitute yellow rice, or black beans and white rice, for the brown rice.

   Creamy Chicken Fajitas

Ingredients

1 lb.  boneless skinless chicken breasts, cut into strips

1 cup  each of thin onion slices and green pepper strips

1 tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

8   flour tortillas (6 inch), warmed

1 cup  KRAFT Mexican Style Finely Shredded Four Cheese

Directions

Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done.

Add cooking creme; cook and stir 2 min.

Spoon down centers of tortillas; top with shredded cheese. Fold in half.

Kraft Kitchen Tips

Size-Wise - Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Substitute - Substitute flank steak or pork cutlets for the chicken.

How to Warm Tortillas - Wrap tortillas in dampened paper towels. Microwave on HIGH 45 sec. to 1-1/2 min. or until softened

Well that's if for 10 on Tuesday.

Enjoy~
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10 meals using Fire Roasted Diced Tomatoes

I bought a bunch of cans of diced tomatoes a while back for a great deal at Grocery Outlet.  I did not realize - until I went to use a can that they were the “fire roasted” kind…  so much for a good deal…   Not wanting them to go to waste, I decided to look up some recipes for using these cans up.  So this edition of 10 on Tuesday is meals that use fire roasted diced tomatoes.  Warning: these are spicy meals!!!

Recipes from Hunts.com

Fiery Tomato Mac and Cheese

Ingredients

• No-Stick Cooking Spray
• 1 pkg (16 oz each) dry elbow macaroni, uncooked
• 2 cans (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
• 1 cup packed fresh sweet basil, chopped
• 1/2 cup unsalted butter (1/2 cup = 1 stick)
• 1/2 cup all-purpose flour
• 2 teaspoons kosher salt
• 5 cups whole milk
• 4 cups shredded sharp Cheddar cheese
• 1-1/2 cups Italian-style bread crumbs
• 1 cup grated Parmesan or Romano cheese
• 4 tablespoons unsalted butter, melted
• Basil leaves for garnish, optional

Directions

1. Prepare Mac and Cheese: Preheat oven to 400°F; spray 15x10-inch (4-quart) casserole dish with cooking spray. Cook macaroni according to package directions. Drain and place in large bowl. Add undrained tomatoes and basil. Stir to combine; set aside.
2. For sauce, melt 1/2 cup butter in saucepan over medium heat. Whisk in flour; continue whisking over medium heat 5 to 6 minutes or until flour mixture (roux) is browned. Add salt; gradually whisk in milk until combined. Constantly whisk sauce 10 to 12 minutes or until it thickens and begins to simmer.
3. Remove from heat; add Cheddar cheese. Gently mix until completely melted. Pour cheese sauce over macaroni mixture; stir to combine. Pour into prepared dish.
4. Prepare Topping: Combine bread crumbs, Parmesan cheese and 4 tablespoons butter. Spoon evenly over top of macaroni mixture. Bake 15 to 20 minutes or until top is golden brown. Garnish with basil leaves, if desired.

Cook's Tip

If a large rectangular casserole dish is not available, divide the macaroni mixture and crumb topping between 2 smaller baking dishes, such as an 8x8-inch and a 13x9-inch baking dish

  Buffalo Chicken Chili
Enjoy the flavor of Buffalo chicken recreated in this hearty black bean chili

Ingredients

• No-Stick Cooking Spray
• 1-1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 1-1/2 cups sliced celery
• 1 can (15 oz each)  Black Beans, drained, rinsed
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
• 1 can (8 oz each) Tomato Sauce
• 2 tablespoons red pepper sauce
• 1/3 cup crumbled blue cheese

Directions

1. Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
2. Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce, if desired.

 Black Bean Chili with Pasta
A vegetarian black bean chili made with fire-roasted tomatoes combined with pasta for extra heartiness
Ingredients

• 12 ounces dry whole grain penne pasta, uncooked
• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped red onion
• 1/4 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1 tablespoon finely chopped jalapeno pepper
• 1/2 teaspoon minced garlic
• 1 can (15 oz each) Black Beans, drained, rinsed
• 1 can (15 oz each) Tomato Sauce
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Directions

1. Prepare pasta according to package directions. Drain and set aside.
2. Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook 8 to 10 minutes or until onion is lightly browned, stirring several times.
3. Add celery, bell pepper, jalapeno pepper and garlic to saucepan; cook 3 minutes or until vegetables are tender. Add beans, tomato sauce, undrained tomatoes, cilantro, cumin, salt and pepper; simmer 20 minutes to blend flavors.
4. Add reserved pasta to chili; stir to combine.

Cook's Tip

Leftover pasta works great in this recipe.
 Classic Spaghetti and Meatballs

Ingredients

• 12 ounces dry spaghetti, uncooked
• 1 pound ground round beef
• 1 egg, beaten
• 1/2 cup shredded Parmesan cheese
• 1/4 cup dry Italian-style bread crumbs
• 1 can (24 oz each) Four Cheese Pasta Sauce
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, drained

Directions

1. Preheat oven to 400°F. Cook spaghetti according to package directions, omitting salt.
2. Meanwhile, combine ground beef, egg, cheese and bread crumbs in bowl. Divide meat mixture into 14 portions and roll each into a 2-inch ball. Place in shallow baking pan. Bake 10 to 15 minutes or until done (165°F).
3. Place pasta sauce and drained tomatoes in large saucepan; simmer over medium heat 5 minutes or until hot.
4. Add hot spaghetti and cooked meatballs to sauce. Toss to coat.

 Fettuccine with Tomatoes and Garlic
A light, fire-roasted tomato and garlic sauce tossed with al dente fettuccine - delicious served hot or at room temperature

Ingredients

• 8 ounces dry fettuccine pasta, uncooked
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
• 1/4 cup thinly sliced fresh basil
• 1/8 teaspoon crushed red pepper flakes
• 1/3 cup shredded Parmesan cheese

Directions

1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; cook and stir 1 to 2 minutes or until fragrant. Add undrained tomatoes; bring to a boil. Reduce heat to medium; simmer 5 to 7 minutes or until sauce thickens slightly.
3. Add tomato mixture, basil and red pepper flakes to pasta; toss together. Sprinkle with cheese just before serving.

 Fire-Roasted Tomato Quesadillas
Crisp quesadillas filled with fire-roasted tomatoes, corn, black beans and Chihuahua cheese, accented with fresh lime juice and cilantro

Ingredients

• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, drained
• 2/3 cup frozen whole kernel corn, thawed
• 2/3 cup drained, rinsed Black Beans
• 1/3 cup chopped white onion
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 1 teaspoon lime juice
• 2 cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz)
• 6 flour tortillas (8 inch)
• Lime wedges and sour cream, optional

Directions

1. Make 'salsa': place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.
2. Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside.
3. Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.
4. Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired.

Cook's Tip

Monterey Jack cheese may be substituted for Chihuahua cheese, a Mexican melting cheese.

  Italian Meatball Soup
A quick version of Italian Wedding Soup using on-hand ingredients

Ingredients

• 18 (1 oz each) frozen cooked Italian meatballs (from 28-oz pkg)
• 3 cups lower sodium beef broth
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
• 2 cups frozen bell pepper and onion strips (from 16-oz pkg)
• 1 teaspoon dried basil
• 1 cup frozen loose cut leaf spinach
• 1/4 cup grated Parmesan cheese

Directions

1. Combine all ingredients, except spinach and cheese, in large saucepan or Dutch oven. Cook over medium-high heat until boiling. Cover; reduce heat and simmer 15 minutes or until meatballs are hot.
2. Stir spinach into soup; cook 3 minutes or until tender. Sprinkle individual servings with cheese.

Roasted Tomato Tortilla Soup

A classic Mexican soup jazzed up by the addition of fire roasted tomatoes

Ingredients

• 1 tablespoon Canola Oil
• 1 cup frozen whole kernel corn
• 1 cup chopped red onion
• 1/2 cup chopped celery
• 2 teaspoons minced jalapeno pepper
• 1 tablespoon minced garlic
• 3-1/2 cups reduced-sodium chicken broth
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, drained
• 1-1/2 cups shredded cooked chicken breast
• 1/2 cup diced queso fresco cheese or monterey jack cheese
• 3/4 cup sour cream
• 2 ounces white tortilla chips, coarsely broken (2 oz = 15 chips)
• 3 tablespoons chopped fresh cilantro

Directions

1. Heat medium saucepan over medium-high heat; add oil, corn, onion, celery and jalapeno. Cook and stir 3 to 5 minutes or until vegetables are tender. Add garlic; cook 1 minute or until aromatic.
2. Add broth, drained tomatoes and chicken. Cook, uncovered, over medium heat 10 to 12 minutes or until hot and flavors have blended.
3. Divide cheese equally between each soup bowl. Add 1 cup soup to each. Top with equal amounts of sour cream, tortilla chips and cilantro.

Cook's Tip

Queso fresco cheese may be found in most Latino markets or in the supermarket's ethnic/gourmet cheese section. Monterey Jack cheese may be substituted. For a restaurant-style presentation, make fried tortilla strips by cutting five (8-inch) flour or corn tortillas in quarters and then into 1/8-inch wide strips. Heat 3 cups canola oil in heavy-bottomed skillet 10 to 15 minutes or until oil reaches 350°F. Cook strips 2 to 3 minutes or until lightly browned and crisp; drain on paper towels. Season with salt if desired. Store leftover strips in an airtight container up to one week.

Southwest Beef Patties with Black Bean Salsa

Seasoned beef patties are topped with a colorful salsa made with fire roasted tomatoes, black beans and avocado

Ingredients

• 1-1/2 pounds lean ground beef (93% lean)
• 1/2 teaspoon salt
• 2 teaspoons chili powder, divided
• 2 teaspoons ground cumin, divided
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
• PAM® Original No-Stick Cooking Spray
• 1 can (15 oz each)  Black Beans, drained, rinsed
• 1 avocado, pitted, peeled, diced
• 2 tablespoons lime juice

Directions

1. Gently mix beef with salt and 1 teaspoon each chili powder and cumin and 3 tablespoons liquid from tomatoes in medium bowl. Shape into 6 patties, 1/2 inch thick. Spray 12-inch nonstick skillet with cooking spray. Cook patties over medium heat 4 minutes or until browned. Turn; reduce heat to medium-low. Cover skillet; cook 5 to 8 minutes or until cooked through (160°F).
2. Meanwhile, gently stir together remaining undrained tomatoes, black beans, avocado, remaining 1 teaspoon each chili powder and cumin and lime juice in medium bowl to make salsa.
3. Serve salsa over patties.

 Corn with Herbed Tomatoes and Mushrooms

A hearty, colorful side dish with grilled corn, smoky diced tomatoes, crisp bacon, baby portobello mushrooms and fresh herbs - easy enough for a weeknight but special enough for company

Ingredients

• 2 cups frozen whole kernel corn
• 3 slices bacon, cut into thin crosswise strips
• 2 cups baby portobello mushrooms, cut into quarters
• 1 tablespoon minced shallots
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, drained
• 1/4 cup thinly sliced fresh basil
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Directions

1. Heat large nonstick skillet over medium-high heat until hot. Add corn; cook and stir 3 to 5 minutes or until corn is lightly browned. Remove from skillet; set aside.Place bacon in skillet.
2.  Cook 3 to 5 minutes or until crisp and brown, stirring often. Remove bacon; set aside. Add mushrooms and shallots to skillet; cook and stir 5 minutes or until shallots are transulcent.
3. Add drained tomatoes; cook 5 to 7 minutes more or until mushrooms soften, stirring occasionally. Stir in corn, bacon, basil, chives, parsley, salt and pepper to skillet; cook 1 to 2 minutes more or until hot.

Well that's if for 10 on Tuesday.

Enjoy~
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10 Easy Meals in a Muffin Tin

This months 10 for Tuesday is 10 Easy Meals in a Muffin Tin.  I am loving the ease of making mini versions of meals in a muffin tin.  They can be eaten for Breakfast, Lunch, Dinner and Snacks.  I tried to represent different kinds of meals in a muffin.  Leftovers freeze well in ziplock bags and come in handy when we need a quick meal or one of my older children come home from work or an event and want something to eat. My Muffin Tins have been getting a workout lately.

  1. Chicken Pot Pie Cupcakes
by BevCooks

Ingredients

• 1 chicken breast, poached and diced
• 1 (14.5 oz) can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1 Tbs Herbs De Provence
• 1 tsp onion powder
• 1 tsp garlic salt
• 2 (10 oz) cans Pillsbury biscuits

Directions

1. 1Preheat your oven to 400.
2. 2In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. 3Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. 4Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. 5Let rest for about 3 minutes and dig in!

2. Oatmeal in a Muffin

Ingredients

• 2 eggs
• 2 cups applesauce, unsweetened
• 5 cups, Old Fashioned rolled oats
• 1 banana, mashed
• 2 3/4 cups milk (I used 1%)
• 1/4 cup flaxseed meal
• 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or 1 cup of sugar 
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• Optional toppings: raisins, walnuts, chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Additional Notes:

• Use a half cup to one cup of honey in place of stevia if you don’t have any.
• Nutrition info is without any toppings.
• The batter will look RUNNY, don’t worry!
• Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
• Reheat 45-60 seconds.
• Spray the cupcake liners with nonstick cooking spray.
• Adding cream or milk over the top after warmed is very yummy!  

Recipe From: http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/

  3. Pepperoni Pizza Puffs
Printer Friendly Version

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (optional)
• pinch of red pepper flakes optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.
adapted from Everyday with Rachael Ray and Cassie Craves

  4. Grand Slam in a Muffin

Bacon, Egg, and Toast Cups

Ingredients

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• Coarse salt and ground pepper

Directions

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Recipe from: http://www.marthastewart.com/330179/bacon-egg-and-toast-cups

  5. Mac & Cheese Muffins
Source: Woman with a Whisk
Ingredients:
1 lb. elbow macaroni
3 Tbsp. butter
4 Tbsp. flour
1-1/2 cup milk (skim works fine)
3 packed cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated, plus more for sprinkling on top
2 extra large egg yolks
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated (optional)

Directions: Cook the pasta al dente and drain well.
Preheat oven to 425 degrees.
Spray a nonstick mini or regular muffin size pan with cooking spray. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened.
Add cheddar and Parmesan cheeses and stir to melt.
Remove from heat and stir in egg yolks, salt and nutmeg. Stir in macaroni.

Spoon slightly rounded tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently.
Sprinkle with remaining Parmesan cheese.
Bake for about 10 minutes until golden and sizzling. Let cool for 5 minutes.
Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.
If you’re not baking these immediately, simply store on a baking sheet, cover with aluminum foil and refrigerate. Reheat at 400 degrees for 10 minutes prior to serving.

   6. BBQ Biscuit Cups

Ingredients:
1 pound ground beef or turkey
1/2 cup BBQ sauce
1 tablespoon minced onion
1 to 2 tablespoons brown sugar
1 10-ounce package Hungry Jack Biscuits
1/2 cup shredded cheddar or American cheese

Directions:
Preheat oven to 400º.
Grease small muffin pan (appetizer size). Brown ground beef in large skillet; drain. Stir in BBQ sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
Separate dough into 10 or more small biscuits. Place 1 biscuit in each greased muffin cup; firmly press into the bottom and up the sides, forming 1/4 inch rim. Spoon about 1/4 cup of meat mixture into each biscuit-lined cup. Sprinkle each with cheese.
Bake for 10 to 12 minutes or until edges of biscuits are golden brown. Cool for 1 minute; remove from pan.

Recipe by: Plain Chicken

  7. Taco Cupcakes

Ingredients:
1 lb. lean ground beef (I used 96% lean)
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups shredded cheddar cheese
36 wonton wrappers
Favorite Taco toppings: salsa, sour cream, etc.
DIRECTIONS: Preheat oven to 375 degrees. Brown the ground beef in a large skillet over medium-high heat. Drain grease. Stir in taco seasoning, water and black beans. Bring mixture to a boil, and then reduce heat to low. Let simmer for 10 minutes, or until water is absorbed.
Spray 18 regular muffin cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the meat mixture between muffin cups. Sprinkle half of the cheese over the meat. Repeat layers with another wonton wrapper, taco meat and cheese.
Bake at 375 for 15-18 minutes, or until cheese is bubbly and wrappers are golden brown. Serve with your favorite taco toppings!


   Egg Muffins

(Makes 12 muffins)

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning- or use your favorite seasoning
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Add Favorite Veggies, Meat and Cheese:

Optional but highly recommended, 3 green onions diced small, chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)

Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage
Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat

Recipe From: http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html
 

  9. Mini Shepherd's Pies

Ingredients

• 1 pound ground beef
• 3 tablespoons chopped onion
• 1/2 teaspoon minced garlic
• 1/3 cup chili sauce or ketchup
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt
• 1-1/4 cups water
• 3 tablespoons butter
• 1-1/4 cups mashed potato flakes
• 1 package (3 ounces) cream cheese, cubed
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/2 cup crushed potato chips
• Paprika, optional

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
• In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
• Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
• Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
• To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.

  10. Mini Mexican Pizzas

Ingredients:

• 3-4 large whole wheat tortilla’s, or enough to cut out 12 small circles (I prefer low carb/high fiber tortillas)
• 1 cup lean ground turkey, cooked (OR lean ground beef OR 1 cup Morning Star Meatless Crumbles)
• 1/2 cup salsa of choice (I used one with corn)
• 2 tsp dry taco seasoning
• 1/2 cup low fat refried beans
• 1/2 cup low fat shredded mexican blend or 2% cheddar cheese
• Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

Method:

1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
3. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
5. Scoop 1/8th cup of meat mixture into each wrap.

6. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired

7. Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.
8. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!
Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

Recipe From: http://www.dashingdish.com/2012/01/mini-mexican-pizzas/

Well that's if for 10 on Tuesday.

Enjoy~ Pin It