BRUSCHETTA CHICKEN BAKE (from the Stovetop Box)

1 can (14 1/2 oz) diced tomatoes, undrained
1 pkg. (6 oz) Stuffing mIx, for Chicken
2 garlic cloves, minced
1 1/2 lb. boneless, skinless chicken breast
1 tsp dried basil
1 cup KRAFT shredded Mozzarella Cheese

1. PREHEAT oven to 400 degrees F. Place tomatoes, with their liquid in medium bowl. Add stuffing mix, 1/2 cup hot water and the garlic; stir until just moistened. Set aside.

2. PLACE chicken in 13X9 inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.

3. BAKE 30 minutes or until chicken is cooked through.

NOTES:
**Serve with cooked green beans and salad.
**I used tomatoes with basil an Balsalmic vinegar added. Tomatoes with other seasoning would be good too!
**The recipes instructs you to cut chicken into bite-size pieces. I DID NOT do this and the presentation was better. Just make sure they are in SERVING SIZE pieces that won’t take took long too cook. May have to split bigger breasts.
**Yes, this WOULD be an “Umami” recipe….in case you are wondering.
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Bacon, Cheese & Potato Chowder ~ Kraft & HeidiJo

3 cups Milk (can use Fat Free if you prefer)
1 can (103/4 oz) condensed cream of potato soup
2 cups (half package) frozen hash browns o’brian (with onions/peppers)

1 cup shredded Mexican Cheese
2 slices of bacon for each person to be served, cooked
*****cooked, drained, and crumbled

Combine milk and soup in large saucepan. Add hash browns and bring to a boil on high heat. Stir occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.

Ladle into bowls. Top with cheese and bacon. Makes 6-1 cup servings.

**Serve with grilled cheese sandwiches with Mexican cheese, cut into 3rds.
**Can use cooked ham instead of bacon.
**Soup doubles easily.
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Potato Chip Potatoes ~ Grandma Fox

6 medium potatoes,peeled & cut into 1/2-inch cubes
1 cup potato chips–divided
1/2 cup chopped onion
2 Tbls. butter or margarine, melted
1/2 tsp. salt
1/4 tsp. pepper

In a bowl, combine the potatoes, 1/2 cup of potato chips, onion, butter, salt & pepper; toss to combine. Transfer to greased, shallow 2-qt. baking dish. Sprinkle with the remaining potato chips. Bake, uncovered, @ 350* for 40 to 50 minutes or until potatoes are tender.
YIELD: 6 to 8 servings.
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Breaded Ranch Chicken~ Grandma Fox

2 lb. ( 8 boneless skinless chicken breasts halves)
1/2 cup melted butter or margarine
3/4 cup crushed Cornflakes)>
3/4 cup Parmesan Cheese )> Mix together
1 envelope Ranch drsg. Mix)>

Dip chicken in butter, then roll in Cornflake mixture. Place in greased 13X9 inch Baking Dish (pyrex). Bake, uncovered @ 350* for 45 minutes or until chicken juices run clear.
*****Grandma’s Notes: I don’t buy skinless chicken breasts. They are too expensive !! Buy chicken breasts with bone in & skin them yourself.
*****Note#2: Keep a container with the Cornflake mixture in the fridge, so it’s ready next time in a hurry!

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CHEESY MUFFINS ~ Better Homes & Gardens

1 3/4 cup flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1/2 cup shredded cheddar

1. Spray 12-muffin pan with non-stick spray or line with baking cups. Set aside.
2. Combine flour, sugar, baking powder, and salt. Add cheese. Make a well in center of mixture; set aside.
3. In another bowl, combine egg, milk, and oil. Add all at once to flour mixture. Stir just until moistened, should be lumpy.
4. Spoon batter into muffin cups, filling 2/3 full. Bake in 300 degree oven for 18-20 minutes or until golden and wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

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MISSISSIPPI MUD CAKE~Mama
7 0z marshmallow creme
2 cups sugar
3 TB cocoa
2 sticks butter, soft
1 1/2 cups coconut
1 1/2 cups flour
1 1/2 cups chopped nuts
4 eggs
1 tsp. vanilla
few drops red food coloring

Frosting Ingredients
1 box powdered sugar
1 stick butter, soft
1/2 cup milnot
1/3 cup cocoa
1 tsp vanilla

Cream sugar, cocoa, and butter. Add eggs, vanilla, and food coloring. Beat well. Add flour, coconut, and nuts. Beat 2 minutes longer. Bake in greased and floured (or sprayed) 9X13 pan at 350 degrees for 40 minutes. Spread with marshmallow creme while still HOT. Cream stick or margarine. Add powdered sugar and cocoa which have been sifted. Heat milk and add gradually. Add vanilla. Spread on COOLED cake.

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VEGGIE TRIANGLES (McManaman Style) ~recipe passed around everywhere
(click on title for picture)

2 pkgs. rfrdgtd. crescent rolls
1 cup miracle whip
8 oz. pkg cream cheese
1 envelope ranch dressing mix
fresh broccoli, chopped
fresh cauliflower, chopped
fresh carrots, grated

PH oven to 350. Press crescent rolls into crust on a cookie sheet (one package per sheet). Bake until lightly golden, about 10 minutes. Time may vary by oven. Allow to cool. In the meantime, combine miracle whip, cream cheese, and ranch packet. Mix well. Spread over cooled crust, leaving a clean edge all the way around. Cover with fresh veggies. Cut into mini triangles. Store in fridge.

**You can use any toppings you like (i.e. cheese, onions, bell peppers, olives, bacon, etc.)

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ANGEL FOOD DELIGHT ~Carol Corbin
(totally sugar free……but “magically delicious”)

1 angel food cake (doesn’t matter if you make or buy)
1 lg. package SF/Instant Vanilla pudding
1 regular can undrained crushed pineapple
1 8oz tub FF cool whip

Split the angel food cake through the depth of the center, to make layer cake. Set aside. Mix together vanilla pudding package and pineapple. Gently fold in the cool-whip. Spread over bottom layer. Set top layer over bottom, then ice the whole thing. 16 servings at 3 points each (weight watchers)! Very sweet cake!

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EASY PARTY COOKIES ~my mom
aka “that good chocolate chip cookie recipe”

1 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/4 cup sifted flour
1 tsp salt
1 tsp soda
1 1/2 cup chocolate chips, M&M’s, PB chips
(I highly recommend using Hershey’s Cinnamon chips if you can find them)

Blend shortening and sugars. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to sugar and egg mixture. Mix well. Stir in chips. Drop from teaspoon onto ungreased cookie sheet. Bake @ 375 degrees for 10-12 minutes until golden brown.