Brazillian Lemonade

Source:  Our Best Bites

Ingredients:

4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Instructions:

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.

Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Poppy Seed Chicken

Source:  Amy and Tendra (I combo'd the best of each of their recipes)



3 cups cooked rice
3 chicken breasts, cooked and cubed
16 oz sour cream
2 cans cream of chicken soup
1 tbsp lemon juice
Salt and pepper

1 sleeve Ritz crackers
2 tbsp melted butter
2 tbsp poppy seeds

Cover bottom of 9x13 pan with cooked rice. In a bowl, mix chicken, sour cream, soup, lemon juice,  and salt and pepper. Spread over rice.
Cover with crushed ritz crackers and sprinkle with poppy seeds.  Drizzle with butter.  Cook 25-30 mins at 350.

To freeze:  assemble everything except cracker/seed topping.  Top just before going in the oven  bake from frozen 300 for 3 hours.  or if thawed 350 for 25-30 mins

Simple and Creamy Tortellini Alfredo

Source:  Kraft Foods

time

prep:

25 min

total:

25 min

servings

total:

6 servings, 1 cup each

what you need

1

can  (14-1/2 oz.) fat-free reduced-sodium chicken broth

1

cup  water

2

pkg.  (9 oz. each) refrigerated cheese tortellini

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1

cup  frozen peas

3/4

cup  KRAFT Finely Shredded Italian* Five Cheese Blend

6

slices  OSCAR MAYER Bacon, cooked, crumbled (or leave out for a vegetarian meal)

make it

BRING broth and water to boil in large saucepan on medium-high heat. Add pasta; stir. Cover; simmer on medium-low heat 8 to 9 min. or until pasta is tender. (Do not drain.)

STIR in cream cheese and peas; cook, uncovered, 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.

STIR in shredded cheese and bacon.

* Made with quality cheeses crafted in the USA.

kraft kitchens tips

SUBSTITUTE

Prepare using PHILADELPHIA Neufchatel Cheese.

VARIATION

Substitute 4 cups firmly packed fresh baby spinach leaves for the peas, and stir in 1/4 cup drained oil-packed sun-dried tomatoes with the shredded cheese.

HOW TO WARM THE PASTA SERVING BOWL

Few things lose heat faster than hot cooked pasta served in a cold bowl. To help keep cooked pasta hot, preheat the serving bowl by pouring hot water into the empty bowl and letting it stand for a minute to warm up. Drain water and fill with cooked pasta just before serving.

servings

total:
6 servings, 1 cup each

nutritional info per serving 

per serving

Calories

 430

Total fat

 19 g

Saturated fat

 11 g

Cholesterol

 80 mg

Sodium

 800 mg

Carbohydrate

 44 g

Dietary fiber

 3 g

Sugars

 4 g

Protein

 20 g

Vitamin A

 20 %DV

Vitamin C

 8 %DV

Calcium

 30 %DV

Iron

 10 %DV

K:54311v0:108643

Moose Munch

Moose Munch

Source:  Angie Stewart

2 24 oz. packages vanilla almond bark (plus another half pack because more pretzels)
8-12 c. mini pretzels (I 20 oz bag)
14 oz. box Frosted Cheerios
12 oz. box Rice Chex
2 14 oz. bag M&M's (Christmas version)
Red and green sugars

Per Bowl Directions:

1 pack + 3 squares almost bark broken into quares

8 oz pretzels

7 oz cheerios

6 oz check 14 oz M&M's

To double the recipe, do this 4 times

Melt almond bark in microwave.  Combine pretzels, Cheerios, and Rice Chex in large bowl.  Coat with melted almond bark.  Add M&M's.  Pour out onto wax paper and sprinkle with sugars.  Let stand for 30 minutes and then break into pieces.

*I like to do Rice Chex first, then Cheerios, pretzels and last M&M's - the heavy stuff then falls to the bottom while getting stirred, instead of starting on the bottom.
*Better for mixing to split the recipe - and do it in 2 big bowls. (4 bowls if doubling)
*I have upped the pretzels significantly--can add a bit more bark to the recipe.  2014--used 1 20 oz bag of pretzels and an extra quarter pack of bark
*Definitely double this recipe (at the least) if doing this for neighbor Christmas gifts.  Get about 35+ cello bags.

Crumb Topping for Pie and Crisp's

Crumb topping for Dutch apple pies, crisps, etc.
Source:  Mel's kitchen cafe



1 c flour
1/4 c brown sugar
1 tsp cinnamon
1 stick cold butter cut into small pieces

Whisk dry ingredients together. Add butter pieces and cut in with a fork or pastry blender until coarser combined.

Easy, Fail-Proof, Best Pie Crust

Source:  Theresa Hauge



1/3 c flour (I ended up adding more)
1/2 cup cold water
Mix to make a paste

1 2/3 c flour
1 c crisco
1 tsp salt
Mix until crumbly

Stir paste into crumbly mixture until just absorbed. Roll out on adequately floured surface.

I got this recipe from the secretary at the school, totally out of the blue.  It rolls out so easy and bakes up so light and flaky--I think she might be the wife of one of the three Nephites!

So easy it's a piece of...pie!

Oreo Chesecake Bites

Print

Oreo Cheesecake Bites
Source:  Mel's Kitchen Cafe

YIELD: MAKES 36 OR MORE BITES, DEPENDING ON SIZE

INGREDIENTS

• 36 Oreo Cookies, divided
• 1/4 cup (4 tablespoons) butter
• 4 packages (8-ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 large eggs
• 4 ounces semisweet chocolate
• 4 ounces white chocolate

DIRECTIONS

1. Preheat the oven to 325°F.
2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

Chicken Taco Soup

Source:  Stephanie Hammer



2 chicken breasts, shredded
1 family size can of chicken with rice soup
3 C. chicken broth (use the water you boiled the chicken in)
1 can of corn, untrained
1 can Rotel diced tomatoes with lime and cilantro
1 can Texas style ranch beans

Heat all together in sauce pan or crockpot.
Top with cheese, sour cream, green onions, and Fritos or tortilla chips

Note:  double it and put half in the freezer for a busy day. :)
Also, you could make it without the chicken for a quasi-vegetarian meal.

Spinach and cranberry salad

Source:  mom



1 c. slivered almonds
1 T. butter
1 lb. spinach
1 c. craisins

Brown almonds in butter.  Toss ingredients together.

Dressing:
2 T. sesame seeds, toasted. Carefully.
1 T. poppy seeds
1/2 c. sugar
2 t. minced onion
1/4 t. paprika
1/4 c. white wine vinegar

1/4 c. apple cider vinegar
1/2 c. oil
Mix together.  Refrigerate.

*Don't put dressing on salad until serving.

Baked Ham and Cheese Loaf

Source:  Kraft Foods

1

lb.  frozen bread dough, thawed

1

pkg.  (9 oz.) OSCAR MAYER Deli Fresh Smoked Ham

1

cup  KRAFT Shredded Cheddar Cheese

1/4

cup  MIRACLE WHIP Dressing

1

 egg, beaten

1

Tbsp.  KRAFT Grated Parmesan Cheese

make it

HEAT oven to 350°F.

FLATTEN dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix cheddar and dressing; spread over ham.

MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

NOTES:  I usually make three of these--some with ham, turkey, or pizza style.  Always delicious!

Denny's French Toast

Source:  Amy, who got it from her friend, who apparently makes no association to Denny's. But it is, trust me.

French Toast

Source: Kim C.

2/3 c. Flour

2/3 c. Sugar

Mix. Make a well and add liquids gradually or you will clumping nothing can beat out!!

8 eggs
1 1/3 c. milk
1 t. vanilla
1/2 t. salt
1/4 t. cinnamon
Texas toast
Mix ingredients.  Dip bread in batter and fry on griddle.

NOTE:  this recipe is doubled.

Better Baked Ziti

Source;  Mr. Food Cooks Pasta



1/2 lb ziti
15 oz ricotta cheese
3 c (12 oz) shredded mozzarella cheese, divided
3 c.  marinara sauce, divided
1/2 C. grated Parmesan cheese

Preheat oven to 350.  In large pot of boiling salted water, cook the ziti until just barely tender; drain and place in a large bowl.  Mix the ricotta cheese and half of the mozzarella cheese with the ziti.  Grease a 9x13 pan; cover the bottom of pan with half the sauce.  Spoon the ziti mixture into the pan; cover with the remaining sauce.  Sprinkle with the Parmesan cheese and top with the remaining mozzarella cheese.  Bake for 20-30 mins or until cheese melts and is lightly golden.

Great freezer meal

Jen's Homemade Marinara Sauce

Source:  ME  :)



Butter
1 1/2 C. chopped onion
3-4 cloves garlic

Saute in sauce pan in plenty of butter.  :)  Remove from heat and let cool a little to prevent splattering.
Add:
1 qt. frozen tomatoes/sauce or jar of tomatoes (blended a bit) or 28 oz jar of crushed tomatoes or probably        a big can of tomato sauce.
Bring to a rapid boil; then add:
1 tsp. salt
1 tsp. pepper
1 tsp basil
1 tsp fennel seed
1 tsp Italian seasonings
Tiny dash crushed red pepper flakes

1 can tomato paste to thicken

Browned meat if you'd like
Adding peppers, onions, & mushrooms (chopped or like Jake did it) also delish-o!

Reduce heat and simmer 15 mins to several hours (or all day in crock pot)

NOTE:  This is combination of several recipes and my own additions (hello fennel!)