Grilled Chicken Roller

PREP: 5 Mins
TOTAL: 25 mins
Serves: 1

1 small boneless skinless chicken breast half (1/4 lb)
1 kraft singles or 2 tablespoons of shredded cheddar cheese
1 slice of bacon
1 tablespoon balsamic vinaigrette dressing

1) Heat grill to medium heat. Pound chicken to 1/4 inch thickness.

2) Top with cheese; roll up tightly. Wrap bacon around long sides of roll covering exposed cheese, stretching bacon as necessary to fit; secure with toothpicks

3) Grill 15 to 20 mins or until chicken is done (165F), turning frequently and brushing with dressing the last 5 mins. Discard toothpicks before serving.

SUGGESTION: You can create as many chicken rollers as needed to fit your dinner or party.

Layered BLT Salad

PREP: 15 mins
SERVES: 8 (1 1/2 cups each)

10 cups torn romaine lettuce
2 cups cherry tomatoes
2 cups croutons
8 slices bacon, cooked, crumbles
1 cup shredded Colby and Monterey jack cheese
1 bottle classic Caesar salad dressing

1) Layer lettuce, tomatoes, croutons, bacon and cheese in a large bowl.

 2) Drizzle with salad dressing just before serving; toss lightly.

SUGGESTION: If you prepare salad in a clear glass bowl, it is very colorful and looks delicious.

Ultimate Crispy Grilled Cheese Sandwiches

PREP: 10 mins
TOTAL: 26 mins
SERVES: 4 ( 1 sandwich each)

8 slices of white bread
8 kraft singles
8 teaspoons butter or margarine
4 teaspoon grated Parmesan cheese

1) Heat oven to 400F

2) Fill Bread slices with singles to create 4 sandwiches.

3) Spread outsides of sandwiches with butter or margarine; place on cookie sheet.

4) Bake 8 mins, sprinkle with half Parmesan cheese. Flip sandwiches and sprinkle with remaining Parmesan cheese. Bake for 6 to 8 more mins or until golden brown.

SUGGESTION: You can also use these grill cheese as appetizers. Just cut into little triangles. I would also maybe place a piece of ham or turkey in the center as well. There is nothing better than a grilled ham or turkey and cheese sandwich.

Snowball Cake

PREP: 15 mins
TOTAL: 2 hours and 20 mins (including cooling)
SERVES: 16

1 pkg (2 layer size) devil's food cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 tablespoons granulated sugar
1 pkg (3.4 oz) vanilla flavor instant pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed Cool Whip Whipped Topping
1 cup shredded Coconut (Baker's Angel Flaked)

1) Heat oven to 350F. Prepare cake batter, in 2 1/2 qt oven-proof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.

2) Bake 1 hour and 5 mins or until toothpick inserted in center comes out clean. Cool bowl 10 mins. Loosen cake from sides of the bowl with a knife; using pot holders if necessary; invert onto wire rack. Remove bowl. Cool cake completely.

3) Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 mins. Stir in cool whip. Refrigerate until ready to use.

4) Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

Peanut Butter Cup Pie

PREP: 15 mins + 4 hours to refrigerate
SERVES: 10

1 pkg (8 oz) Cream Cheese, softened
1/2 cup + 1 tablespoon, Creamy Peanut Butter, divided
1 cup cold milk
1 pkg (3.4 oz) Vanilla flavored instant pudding
2 1/2 cups Cool Whip whipped topping, divided
1 oreo pie crust
3 squares semi-sweet chocolate

1) Beat cream cheese and 1/2 cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 mins. Whisk in 1 cup cool whip; spoon into crust. Refrigerate until ready to use.

2) Meanwhile, microwave remaining cool whip and chocolate in microwavable bowl on high 1 1/2 to 2 mins or until chocolate is completely melted and mixture is well blended, stirring after each min. Cool Completely.

3) Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwavable measuring cup or bowl for 30 secs; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Cheese-Lover's Pasta Roll Ups

PREP: 25 mins
TOTAL: 1 hour 15 mins
SERVES: 8 (2 roll-ups each)

1 egg, beaten
1 container (15 oz) of Ricotta Cheese
2 cups shredded Italian Three Cheese Blend cheese
4 green Onions, chopped
1 tablespoon Italian seasoning
1 jar (26 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup Parmesan cheese

1) Lasagna noodles. Heat oven to 375F.

2) Mix first 5 ingredients (egg, ricotta cheese, Italian shredded cheese, onions and Italian seasoning) until well blended.

3) Spread 1/2 cup spaghetti sauce onto bottom of 13 x9 inch baking dish. Spread each noodle with 3 tablespoons cheese mixture; roll up. Place seam-side down, in dish. Top with remaining sauce, Parmesan cheese, cover.

4) Bake 40 to 50 mins or until heated throughly, uncovering the last 10 mins.

SUGGESTION: I would also top with some more Italian cheese blend shredded cheese and cook in a throw away tin foil pan. Easy clean up.

MAKE AHEAD: If you have a day where you are able to cook a few meals and freeze for a later date these Pasta Roll-Ups are perfect. Assemble as directed; cover with heavy tin foil. Refrigerate up to 24 hours, then bake, covered, 1 hour and 5 mins, or until heated throughly, uncovering the last 10 mins. Or freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake covered, 1 hour and 5 mins or until heated throughly, uncovering the last 10 mins.

Sausage & Cheese-Stuffed Mushrooms

PREP: 15 mins
TOTAL: 25 mins
SERVES: 12 (2 mushrooms each)

24 fresh mushrooms (1 lb)
1/4 cup Italian dressing
1/2 cup cooked, crumbled Italian sausage
1/2 cup shreddred mozzarella cheese

1) Heat broiler. Cook Italian sausage and drain.

2) Remove and discard stems from mushrooms. Brush mushroom caps with dressing; place, top-sides down, on rack or broiler pan. Broil 5 mins.

3) Press cooked sausage into mushroom caps, adding about 1 teaspoon of sausage to each cap. Sprinkle with cheese.

4) Broil about 3 to 5 mins or until cheese is melted. Serve hot.

French Onion Soup

PREP: 15 mins
COOK: 45 mins
TOTAL TIME: 1 hour
SERVES: 4

1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

DIRECTIONS

1) Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2) Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

3) Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.

4) Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.

5)Bake at 425 degrees F for 10 minutes, or just until cheese is melted

SUGGESTIONS: Possibly add more Onions and add 1 pkg of Onion Soup Mix after the onions are cooked. It gives it a more richer flavor.

White Chocolate Chunk Blondie Brownies

PREP: 20 mins
TOTAL TIME: 2 hours and 55 mins
SERVINGS: 36 brownies

Brownies:

2 cups packed brown sugar
1/2 cup butter or margarine, softened
2 teaspoons vanilla
1/2 teaspoons of rum extract
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
12 oz white chocolate baking bars, chopped
1 cup of chopped walnuts, or pecan (if you like nuts, but are not required)

Glaze:

1/4 cup semisweet chocolate chunks from 12 oz bag
1 teaspoon vegetable oil

1) Heat oven to 350F. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixture on medium speed until light and fluffy.

2) On low speed, beat in flour, baking powder and salt until well blended. Stir in white chocolate pieces and nuts. In ungreased 13 x 9 in pan, spread batter evenly.

3) Bake 25 to 35 mins or until top is golden brown and set. Cool completely, about 2 hours.

4) In small microwavable bowl, microwave glaze ingredients uncovered on high 30 to 60 secs, stirring every 15 secs, until melted; stir well. Spread glaze over brownies. If desired, place glaze in small food-storage plastic bag and cut small tip from one corner of the bag; drizzle glaze in diagonal lines over brownies. Let stand until glaze is set. For brownies cut into 6 rows by 6 rows. Serve.

Serving Suggestion: Serve with a spoon of vanilla ice cream either on top of brownie or on the side.

Chocolate-Cream Cheese-Peanut Butter Bars

PREP: 50 mins
TOTAL TIME: 2 hours and 15 mins
SERVING: 36 Bars

Cookie Base and Topping:

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling:

1 1/4 cups semisweet chocolate chips
1/4 cup of butter or margarine
1 pkg (8 oz) cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream

1) Heat oven to 350F. Spray bottom only of 13 x 9 in pan with cooking spray. In a large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1 in) balls of dough. On an ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.

2) Press remaining dough in pan. Bake cookies and base 10 to 12 mins or until edges are light and golden brown. Cool 10 mins. Reserve cookies for topping.

3) In a small microwavable bowl, microwave chocolate chips and butter uncovered on high for 1 min to 1 min and 30 secs, stirring every 30 secs, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 mins.

4) In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 mins or until light and fluffy. Spread over chocolate layer.

5) Crush reserve cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 mins. For bars, cut into 9 rows by 4 rows. Store covered In refrigerator.

BLT Tomato Cups

PREP: 30 mins
SERVING: 24

6 slices bacon, cut into 1/2 inch slices
12 small plum (roma)tomatoes
3 cups coarsely chopped romaine lettuce, 6 leaves
2 tablespoons ranch dressing
2 tablespoons coarsely crushed garlic and butter croutons

1) In a 10 in non-stick skillet over medium heat, cook bacon 5 to 7 mins until crisp; drain on paper towels.

2) With serrated knife, cut each tomato in half crosswise. Using a teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut a small slice from bottom so tomato half stands upright.

3) In a medium bowl,combine lettuce and ranch dressing. Using small tongs or your fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

Serving Suggestion: Sprinkle a little bit of your favorite cheese.