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EASY PARMESAN GARLIC CHICKEN
1/2 c. grated Parmesan cheese
1 envelope GOOD SEASON'S Roasted Garlic Salad Dressing Mix
6 boneless, skinless chcken breast halves (about 2 lbs.)
1. Mix cheese and salad dressing mix.
2. Moisten chicken with water; coat with cheese mixture. Place in a shallow baking dish.
3. Bake at 400 degrees F. for 20 to 25 minutes or until cooked through. Makes 6 servings.
CAMPBELL'S GOLDEN CHICKEN WITH NOODLES
2 cans (10-3/4 oz. each) Campbell’s® cream of chicken or
98% Fat Free Cream of chicken soup
½ c. water
¼ c. lemon juice
1 Tbs. Dijon mustard
1-1/2 tsp. garlic powder
8 large carrots, thickly sliced
8 boneless chicken breast halves
8 c. hot cooked egg noodles
Chopped fresh parsley
Mix soup, water, lemon juice, mustard, garlic powder and carrots in slow cooker.
Add chicken and turn to coat.
Cover and cook on LOW 7 to 8 hours, or until done.
Serve over noodles. Sprinkle with parsley. Serves 6.
CREAMY CHICKEN AND VEGETABLES
1 Reynolds’® Oven bag, large size
2 Tbs. flour
1 can (10-3/4 oz.) condensed cream of chicken or
mushroom soup, undiluted
1 Tbs. dried basil, divided
1 tsp. seasoned salt, divided
¼ tsp. pepper
1 package (16 oz.) frozen mixed vegetables
4 boneless, skinless chicken breast halves (4 to 6 oz. each)
Hot cooked biscuits or rice
Preheat oven to 350 degrees F. Shake flour in Reynolds’ Oven Bag; place in a 13 x 9 x 2-inch baking pan. Add soup, 1 teaspoon basil, ½ teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag. Close oven bag with nylon tie; cut six ½-inch slits in top. Tuck ends of bag in pan. Bake for 40 to 45 minutes until meat thermometer reads 170 degrees F. Stir vegetables and sauce; serve with biscuits or rice. Makes 4 servings.
Tip: If you prefer chunkier vegetables substitute 1 cup each frozen green beans, peas, corn and crinkle cut carrots for the frozen mixed vegetables.
CAMPBELL'S EASY CHICKEN AND BISCUITS
1 can Campbell’s® cream of celery soup
1 can Campbell’s® cream of potato soup
1 c. milk
¼ tsp. dried thyme leaves, crushed
¼ tsp. pepper
4 c. cooked cut-up vegetables*
2 c. cubed cooked chicken
1 pkg. refrigerated buttermilk biscuits (10)
Mix soups, milk, thyme, pepper, vegetables and chicken in 3-quart shallow baking dish.
Bake at 400 degrees F. for 15 minutes. Cut each biscuit into quarters, stir chicken mixture.
Top with cut biscuits. Bake 15 minutes or until biscuits are golden. Serves 5.
*Use a combination of broccoli flowerets, cauliflower flowerets and carrots.
CAMPBELL'S BEST BEEF STIR-FRY
1 lb. boneless beef sirloin or top round steak, ¾” thick
2 Tbs. cornstarch
1 can Campbell’s® condensed beef broth
2 Tbs. soy sauce
2 Tbs. vegetable oil
3 c. cut-up vegetables
¼ tsp. garlic powder or 2 cloves garlic, minced
4 c. hot cooked rice
Slice beef into very thin strips.
Mix cornstarch, broth and soy sauce.
Heat oil in skillet. Add beef and stir-fry until browned and juices evaporate.
Push beef to one side of skillet.
Add vegetables and garlic and stir-fry until tender-crisp.
Add cornstarch mixture.
Cook and stir until mixture boils and thickens. Serve over rice. Serves 4.
HERB CLOVERLEAF ROLLS
1 package dry yeast (about 2 1/4 teaspoons)
2 teaspoons sugar
1/4 cup warm water (105° to 115°)
3/4 cup 1% low-fat milk
1/2 cup evaporated skim milk
4 cups bread or all-purpose flour, divided
1 1/2 tablespoons stick margarine or butter, melted
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Cooking spray
1 tablespoon water
1 large egg white, lightly beaten
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milks. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, margarine, and next 5 ingredients (margarine through pepper) to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes. Divide dough into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 350°.
Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 350° for 20 minutes. Serve warm. Makes 1 1/2 dozen (serving size: 1 roll).
MALLOW TOPPED SWEET POTATO BAKE
30 JET-PUFFED® Marshmallows, divided
1/4 cup (1/2 stick) butter or margarine
1 tsp. ground cinnamon
3/4 tsp. salt
3 cans (15 oz. each) sweet potatoes, drained
PLACE 6 of the marshmallows, butter, cinnamon and salt in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently.
BEAT sweet potatoes and marshmallow mixture in large bowl with electric mixer on medium speed until well blended. Spoon into lightly greased 1-1/2-quart baking dish; top with remaining marshmallows.
BAKE at 350°F for 15 to 20 minutes or until sweet potato mixture is thoroughly heated and marshmallows are lightly browned.
PECAN BALL
About 1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
2. In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans.
3. Shape dough into 1-inch balls and place about 1 inch apart on buttered
12- by 15-inch baking sheets.
4. Bake in a 300º regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
5. Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar. Set cookies on racks to cool completely. Makes about 28 cookies.
MINT CHEESECAKE BITES
3 cups cream-filled chocolate sandwich cookie crumbs (40 cookies)
1/2 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 cup sugar
4 large eggs
1 1/2 teaspoons peppermint extract
6 drops green liquid food coloring
1/2 cup semisweet chocolate morsels
1 teaspoon shortening
Stir together cookie crumbs and butter; press mixture into bottom of an aluminum foil-lined 13- x 9-inch pan.
Bake at 350° for 10 minutes. Cool on a wire rack.
Beat cream cheese and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir in peppermint extract and food coloring. Spread cream cheese mixture over prepared crust.
Bake at 300° for 35 minutes or until set. Cool on a wire rack. Cover and chill 8 hours.
Place chocolate morsels and shortening in a small heavy-duty zip-top plastic bag; seal. Submerge bag in hot water until chocolate melts; gently knead until mixture is smooth. Snip a tiny hole in 1 corner of plastic bag; drizzle chocolate over cheesecake in a crisscross pattern, if desired. Cut into squares.Makes 24 servings.
HEAVENLY CHOCOLATE-CHIP MERINGUE COOKIES
2 egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/2 cup (3 ounces) semisweet chocolate mini morsels
Beat egg whites and cream of tartar at high speed with an electric mixer 1 minute or until soft peaks form. Gradually add sugar to egg white mixture, beating 2 1/2 minutes or until stiff peaks form and sugar dissolves. Gently fold in chocolate morsels.
Drop mixture by teaspoonfuls onto 2 lightly greased parchment paper-lined cookie sheets.
Place in 400° oven, and turn oven off. Leave in oven overnight or 8 hours. Makes 31 cookies.
SANTA'S SHORTBREAD COOKIES
1 cup butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well. Add vanilla, beating until blended.
Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended.
Divide cookie dough in half; shape each portion into a 10-inch log. Wrap in wax paper, chill 8 hours; or freeze up to 6 weeks, and thaw in refrigerator.
Cut each roll into 1/3-inch-thick slices; place on lightly greased baking sheets.
Bake at 350º for 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool.
Chocolate-Dipped Shortbread Cookies: Microwave 1/2 cup semisweet chocolate morsels in a glass bowl at HIGH 1 minute. Stir until smooth. Dip half of each cooled cookie into chocolate. Place on wax paper to set.
Peanut Butter-and-Jelly Shortbread Cookies: Stir 1/2 cup peanut butter into dough after adding flour mixture. Make an indentation in center of each cookie slice before baking. Fill each indentation with 1/4 teaspoon jelly.
Chocolate-Mint Shortbread Cookies: Stir 1 (4.67-ounce) package chocolate mints, chopped, into dough after adding flour mixture. Proceed as directed.
Toffee Shortbread Cookies: Stir 1 cup almond brickle chips into dough after adding flour mixture. Proceed as directed. (For testing purposes only, we used Heath Bits o' Brickle chips, found near chocolate chips in the grocery store.)
Pecan-Crusted Shortbread Cookies: Coat10-inch logs with 3/4 cup finely chopped pecans. Proceed as directed.
Red Cinnamon Candy Shortbread Cookies: Stir 1/2 cup red cinnamon candies into dough after adding flour mixture. Proceed as directed.
Snowman Shortbread Cookies: Chill dough 2 hours after adding flour mixture. Shape dough into 16 (3/4-inch) balls, 16 (1/2-inch) balls, and 16 (1/4-inch) balls. Use 1 ball of each size to make snowman shapes, leaving no space between balls. Bake as directed. For eyes, use black gel frosting after cookies cool, or press chocolate mini morsels onto warm cookies. Make scarves using red decorator frosting after cookies cool. Makes 5 dozen.
20 MINUTE SEAFOOD STEW
2 cups Prego® Traditional Pasta Sauce
1 bottle (8 oz.) clam juice
1/4 cup Burgundy or other dry red wine (optional)
1 lb. fish and/or shellfish*
8 small clams in shells, well scrubbed
Chopped fresh parsley
Directions:
MIX pasta sauce, clam juice and wine in large saucepan. Heat to a boil. Cook over low heat 5 min.
ADD fish and clams. Cover and cook 5 min. or until fish and clams are done. Garnish with parsley. Serves 4.
*Use any one or a combination of the following: Firm white fish fillets (cut into 2" pieces), boneless fish steaks (cut into 1" cubes), medium shrimp (shelled and deveined) or scallops.
Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.
TURKEY WITH CRANBERRY NUT STUFFING
1/4 cup margarine OR butter
2 stalks celery, sliced
1 large onion, chopped
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
1/2 cup cranberries
1/2 cup chopped walnuts
1 bag (14 oz.) Pepperidge Farm® Cubed Herb Seasoned Stuffing
12- to 14-lb. turkey
Vegetable oil
2 jars (12 oz. each ) Franco-American® Slow Roast Turkey Gravy
Directions:
HEAT margarine in saucepan. Add celery and onion and cook until tender. Add broth. Heat to a boil. Remove from heat. Stir in cranberries and walnuts. Add stuffing. Mix lightly.
REMOVE giblets and neck from turkey. Rinse turkey with cold water and pat dry. Spoon stuffing lightly into turkey.* Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Insert meat thermometer into thickest part of meat, not touching bone.
ROAST at 325°F. for 4 1/2 to 5 hr. or until thermometer reads 180°F. and center of stuffing reads 165°F., basting occasionally with pan drippings. Begin checking doneness after 4 hr. roasting time. Let stand 10 min. before slicing.
HEAT gravy in saucepan. Serve with turkey. Serves 16.
*Bake any remaining stuffing in covered casserole with turkey 30 min. or until hot.
MINI SHRIMP COCKTAIL BITES
16 Holiday RITZ® Crackers
1/3 cup PHILADELPHIA®Whipped Cream Cheese Spread
1/3 cup KRAFT® Cocktail Sauce
16 cleaned large fresh shrimp, cooked
1/3 cup finely chopped green onions
SPREAD each cracker with 1 tsp. of the cream cheese spread.
TOP evenly with the cocktail sauce, shrimp and onions. Makes: 8 servings, 2 topped crackers each.
BACON CHEDDAR APPETIZERS
1 pkg. (8 oz.) KRAFT® Finely Shredded Sharp Cheddar Cheese
1/2 cup KRAFT® Mayo Real Mayonnaise
3 Tbsp. finely chopped onion
1/2 cup OSCAR MAYER® Real Bacon Bits
60 TRISCUIT® Thin Crisps
MIX all ingredients except crackers until well blended.
PLACE crackers on cookie sheet. Top each cracker with about 1 tsp. cheese mixture.
BROIL 2 minutes or until cheese is melted. Garnish with chopped red and green pepper, if desired. Makes: 5 dozen.
