Bruschetta 'n Cheese-Stuffed Chicken Breasts

This deceptively delicious dish is perfect for entertaining since it's simple to prepare and never fails to impress.


Prep: 15 min. - Total: 1 hour


1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained

1 1/4 cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 Ib.)

1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing


PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding 2 at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends. tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

Makes 8 servings, 1 stuffed chicken breast each.


VARIATION: For a south-of-the-border-style dish, simply use diced tomatoes with bell or jalapeno peppers, Kraft Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.

Winter 2008 - Kraft food & family

Chocolate Chip Cheese Ball

First Crocus 2008

Temperture busted over 50º this afternoon. Joan wanting to enjoy the fresh air took this recipe to the girls at Smiley’s Florist. During the winter Joan surprised the staff with this treat.

Plan ahead: needs to chill

Your guests are in for a sweet surprise when they try this unusual cheese ball ... it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers.

1 package (8 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans or walnuts

Graham crackers or vanilla wafers

In a mixing bowl, beat the cram cheese, butter, and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape ito a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers or vanilla wafers.

Yield: 1 cheese ball (about 2 cups)

Mixed Berry-Corn Mini Loaves

Prepare these for dinner, then toast leftovers to serve for breakfast.

Our backyard neighbor had a tree limb from their willow tree fall on Jacob’s white vinyl fence. The branch busted the lintel of one post and broke off several spikes. We had previously brought this hazard waiting to happen to our neighbor. In fact, this summer he trimmed three limbs but in the process split three of our pussy willow bushes.

Being curious Joan made these breads to take over to Bill and Marlene so she could inquire as to what they plan to do about the mishap.


Prep: 25 minutes
Bake: 12 minutes
Oven: 400°F
Cool: 5 minutes

Nonstick cooking spray
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
1/3 cup corn, canola, or vegetable oil
2 large eggs, lightly beaten
2 tsp. finely shredded orange peel
3/4 cup raspberries
3/4 cup blueberries

1. Preheat oven to 400°F. Coat five 5 3/4x3x2-inch disposable foil loaf pans or disposable foil cups (layer two liners) with cooking spray.

2. In a large bowl combine cornmeal, flour, sugar, baking powder, and salt, Add milk, oil, eggs, and orange peel. Stir to combine. Gently stir in raspberries and blueberries. Evenly divide batter among loaf pans or muffin cups.

3. Bake until tops are lightly golden and a toothpick inserted in center comes out clean. Allow 18 to 20 minutes for loaves; 12 to 15 minutes for muffins. Cool in pans for 5 minutes. Remove from pans cool on wire rack before serving. Serve with Citrus Butter.

Makes 5 loaves (5 servings each) or 12 to 14 muffins.

TEST KITCHEN TIP-. To make biscotti from loaves, use a serrated knife to cut loaves lengthwise in 1/2-inch slices. Place slices, cut sides down, on ungreased baking sheets. Bake at 325°F for 10 minutes. Turn slices over: bake 10 to 15 minutes more or until dry and crisp. Transfer to wire rack to cool.

TEST KITCHEN TIP: To assemble ingredients ahead, combine dry ingredients in a large self-sealing plastic bag. Combine wet ingredients in a screw-top jar and store in cooler. To bake, pour the wet ingredients into dry, seal bag and knead to mix. Open bag and add berries; knead gently (berries will be mashed. Cut a 1-inch hole in bottom comer of bag; pipe batter into prepared cups.

Greek Cucumber Dip Revisited

Michael landing a smallmouth bass in Owasco Lake last summer.

Bradley was looking for a sauce to go with fish. Joan suggested trying the Greek Cucumber Dip.

Pork and Squash Chili

Client No. 9 resigns. The Orangemen give up the ghost. What to do with last night's left-over pork roast? Let's make chili.

---

3/4 pound boneless pork sirloin chops or pork shoulder steaks, cut into 1/2 inch cubes
1/2 cup onions, chopped
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 14 1/2-ounce cans stewed tomatoes
8 ounces butternut squash, peeled and cut into 1/4-inch cubes (about 1 1/2 cups)
1 cup water
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 cup loose-pack frozen whole kernel corn
1 tablespoon chili powder
1 tablespoon grated unsweetened chocolate
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano, crushed

Cut pork into 1/2-inch cubes. In a Dutch oven, cook and stir pork, onion and garlic in hot oil until meat is browned. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, water, chili powder, chocolate, cumin, cinnamon and oregano. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally. To serve, ladle chili into bowls.

Makes 6 servings.

Note: For best flavor, make the chili a day ahead.

(Recipe found on Bean Bible)

Heluva Good Pasta Bake

Winter returned. Joan remembered an easy to prepare meal that she had not made in sometime. But the recipe could not found - in the kitchen cupboard cookbook, in the computer files, in the stack of miscellaneous papers in the reading room.

The World Wide Web to the rescue. Googled Heluva Good Cheese and there it was.

Joan made this dish which warmed the cockles of our hearts as winter attempts to leave Central New York.

Makes 6 servings
Prep Time: 25 minutes
Baking Time: 35 minutes

* 4 cups (11 oz.) medium pasta shells
* 10 oz. package fresh spinach, rinsed and coarsely chopped
* 3 cups (12 oz.) Heluva Good!® Cheddar Cheese, grated
* 1 cup Heluva Good!® Sour Cream
* 1 13-3/4 oz. can artichoke hearts in brine, drained and quartered
* 1 14-1/2 oz. can Italian-style stewed tomatoes

Cook pasta in an 8 quart (2 gallon) pot of rapidly boiling salted water. After 5 minutes, add spinach and cook both until pasta is done, about 6-8 minutes total. Drain, rinse in cold water and drain again. Combine pasta/spinach mixture with remaining ingredients. Spoon into a greased 3-quart casserole and bake at 350°F for 30-35 minutes. Serve piping hot.

Chicken and Rice Casserole

---

The temperature has dipped. In the low teens.The snow has reappeared. Over 10 inches. So Joan removed one of Paula Deen’s cookbooks from the shelf and prepared this meal using leftover chicken from the previous night.

---

Ingredients:

3 cups diced cooked chicken

1 medium onion, diced and sautéed

One 8-ounce can water chestnuts, drained and chopped

Two 14 1/2-ounce cans French green beans, rinsed and drained

One 4-ounce can pimentos, rinsed and drained

One 10 3/4-ounce can condensed, cream of celery soup

1 cup mayonnaise

One 6-ounce box Uncle Ben's long-grain and wild rice,
cooked according to package directions

1 cup grated sharp Cheddar cheese

Directions:

Preheat oven to 300 degrees.
Mix all ingredients together and pour into a 3-quart casserole.
Bake for 25 minutes.

Serves 6 t0 8.