Lemon Basil Chicken and Vegetables

Lemon Basil Chicken and Vegetables
by: Betty Crocker

Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings

1 cup uncooked brown rice
1 pound boneless skinless chicken breasts
1/4 teaspoon coarsely ground pepper
1/4 teaspoon garlic powder
1 medium onion, cut into thin wedges
1 bag (1 pound) frozen baby bean and carrot blend
3/4 cup water
1/2 cup lemon-basil stir-fry sauce
1 teaspoon cornstarch

Total Time: 30 min
1. Cook rice as directed on package.
2. Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or until brown. Add onion; cook and stir 2 minutes.
3. Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender.
4. Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture.

Substitution
Either Szechuan or ginger-garlic stir-fry sauce can be used instead of the lemon-basil stir-fry sauce. Add 1 teaspoon each lemon juice and chopped fresh basil leaves to match the flavor of this recipe.

Variation
Choose any blend of frozen vegetables that happen to be a family favorite. One suggestion: frozen baby peas, carrots, pea pods and corn.

Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 65); Total Fat 7g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 70mg; Sodium 630mg; Total Carbohydrate 61g (Dietary Fiber 8g, Sugars ncg); Protein 33g Percent Daily Value*: Vitamin A 100%; Vitamin C 6%; Calcium 10%; Iron 18% Exchanges: 3 Starch; 0 Other Carbohydrate; 3 Vegetable; 2 1/2 Very Lean Meat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Phyllo Wrapped Chicken Mummy

Phyllo Wrapped Chicken Mummy
Recipe courtesy Emeril Lagasse

2 pounds ground chicken
1 tablespoon chopped garlic
1 medium onion, finely chopped
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
Dash Worcestershire sauce
1 tablespoon Essence, recipe follows
2 eggs
1 cup bread crumbs
Salt and freshly ground black pepper
12 thin slices deli ham
10 slices provolone
2 (16-ounce) boxes kataifi, defrosted
2 pimento stuffed olives
1/2 green bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
1/2 orange bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
Preheat the oven to 350 degrees F.

In a bowl, combine the chicken, garlic, onion, parsley, thyme, Worcestershire, Essence, eggs, and bread crumbs. Season with salt and pepper. Mix lightly until the ingredients are well combined. Do not overmix or the final product will be too dense.

Lay out a large piece of plastic wrap on a flat surface. Line the plastic wrap with the ham in an 8 1/2 by 14-inch rectangle, leaving a 2-inch border all around. Press the chicken mixture over the ham, leaving a 1-inch border. Spread the cheese slices over the chicken mixture.

Starting with the 14-inch side, grab the plastic wrap. Using the wrap to help you, pull the ham up and over the chicken and cheese mixture and roll like a jelly roll. Press the excess ham over the ends to seal. Leave the roll on the plastic wrap.

Gently unroll the katafi, making sure that you cover it with a damp towel to keep from drying out. Spread the kataifi on the work surface in a rectangle. Remove the plastic wrap and place the chicken roll on 1 side of the kataifi. Carefully roll up in the kataifi, making sure to cover both of the ends.

Spray a baking sheet with nonstick cooking spray. Place the wrapped chicken roll on the baking sheet. Gently press the roll so that it has a mummy-like shape - a head and shoulders at the top and tapering down at the bottom for legs.

Place in the oven and bake until golden brown and the chicken is cooked through, about 45 minutes. If the mummy starts getting too brown, tent with foil. Internal temperature should be 165 degrees F.

Remove from the oven and let cool for 15 minutes before slicing. Decorate with pimento stuffed olives for eyes. Make neck decoration by alternating the pepper strips around the neck area. Place on a decorative platter.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Baked Eggs

Baked Eggs
By: Sarah Meyers

6 bread slices, cut in cubes ½ cup finely chopped onion

2 cups grated cheddar cheese (or your fav cheese) 6 eggs

1 cup cooked, cubed ham 3 cups milk

¼ cup chopped green bell pepper



Mix bread, cheese, ham, bell pepper and onion; spread in a 13x9x12 inch baking dish treated with nonstick spray. Whisk eggs and milk, pour over top. Bake uncovered in a preheated 375 degree oven for 45 minutes. Makes 8 to 10 servings.

Note: this dish can be prepared and frozen. To prepare for serving, thaw dish then bake as above.

Note 2: This dish can also be prepared the night before and baked in the morning.

Note 3: This dish is good with 6 slices cooked, crumbled bacon instead of ham.

Pot Roast

Pot Roast
From: Dede Ramsey

1-2 chuck roast (or other suitable cut of meat)
a sprinkle of bay leaves
garlic powder, crushed garlic, or minced garlic added liberally
2 whole onions chopped coarsely
salt
pepper to taste
a dash of cayenne pepper
bag of baby carrots
4-8 potatoes, red or yukon gold work best

place all in a crockpot early morning. Turn to high. (not low)
Cook on high at least 4-6 hrs, then turn to low for another 4. The longer you cook it, the juicier and fall-apart-tender it gets. Our cooking time is an average of 12 hours.

TEXAS CAKE

TEXAS CAKE
by: Pamela Collins

“a sheet cake to ice while it’s hot”

CAKE

2 cups flour 2 eggs
2 cups sugar 1 tsp. vanilla
1 stick butter 1 tsp. cinnamon
½ cup oil 1 tsp. soda
1 cup water ½ cup buttermilk
4 tblsp. Cocoa


Mix flour and sugar. Bring to a boil butter, oil, water and cocoa. Add this to the flour mixture.
Add eggs, vanilla, cinnamon, soda and buttermilk. Pour onto cookie sheet with sides and bake at 350 degrees for 20 minutes.

ICING

1 stick butter 1 tsp vanilla
6 tblsp. milk 1 box powered sugar
4 tblsp. cocoa 1 cup chopped nuts (I use walnuts)

Bring butter, milk and cocoa to a rapid boil. Remove from heat and add remaining ingredients. Spread on cake immediately upon removing it from the oven.

Vanilla Butter Rollouts

Vanilla Butter Rollouts
by: Taste of Home

Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling.

SERVINGS: 42 (Yields about 7 dozen)
TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients:
1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
3 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup milk
3 teaspoons vanilla extract
Colored frosting and sugar, optional

Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned.
For frosting, in a large mixing bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread or drizzle over cookies. Decorate with colored frosting and sugar if desired.

Nutrition Facts
One serving:(2 each)
Calories: 182
Fat:9 g
Saturated Fat:5 g
Cholesterol:32 mg
Sodium:173 mg
Carbohydrate:25 g
Fiber:0 g
Protein:2 g

Holiday Surprise Sugar Cookies

Holiday Surprise Sugar Cookies
by: Betty Crocker

Prep Time: 1 hour 15 min
Total Time: 1 hour 45 min
Makes: 4 dozen cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, softened
1 egg
2 tablespoons Gold Medal® all-purpose flour
Red and green food colors
16 thin rectangular crème de menthe candies, cut into thirds
Assorted Betty Crocker® colored sprinkles, sugars, decors and decorating gels

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use.
2. On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife. (Dip cutter or knife in flour for easier cutting.)
3. On ungreased cookie sheet, place half the cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired.
4. Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired.

Variation
Instead of the crème de menthe candies, use one of the following in each cookie:
Piece of a milk chocolate candy bar (1.55 ounces), separated into small rectangles, each cut into thirds (larger baking or candy bars will be too thick)
Small round chocolate-covered creamy mint
1/4 teaspoon toffee bits.

Special Touch
Surprise someone special with a box of these holiday cookies.

Nutrition Information:
1 Cookie: Calories 70 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Fiesta Chicken With Rice And Beans Recipe

Fiesta Chicken With Rice And Beans Recipe
by: cdkitchen.com

Ingredients:
1 can (15 ounce size) tomato sauce
2 cans (14.5 ounce size) diced tomatoes with mild green chilies, undrained
1 cup long-grain rice
1 can (14.5 ounce size) chicken broth
1 can (15 ounce size) pinto beans, undrained
1 pound boneless skinless chicken thighs or breasts
1 package (1 ounce size) chicken taco seasoning mix

Directions:

Combine tomato sauce, tomatoes, rice, broth, beans, chicken and seasoning mix in slow cooker.

Cook on LOW setting for 8 hours or on HIGH setting for 4 hours. Stir before serving.

Chicken Enchilada Quiche

Chicken Enchilada Quiche
by: Betty Crocker

Prep Time: 15 min
Total Time: 1 hour 30 min
Makes: 8 servings

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El Paso® Thick 'n Chunky salsa, if desired

Serve with...
Salsa, Guacamole, and Sour Cream

1. Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.
2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.
High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.

Substitution
Use 1 1/2 cups leftover cooked chicken or turkey for the canned chicken.

Special Touch
Garnish the quiche with sprigs of fresh cilantro.

Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 280); Total Fat 31g (Saturated Fat 14g, Trans Fat 1/2g); Cholesterol 180mg; Sodium 1260mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 5g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vitamin C 0%; Calcium 35%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 5 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Candy Cane Cake

Candy Cane Cake
by: Betty Crocker

Prep Time: 20 min
Total Time: 2 hours 20 min
Makes: 12 servings

Cake
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration
Crushed candy canes or crushed hard peppermint candies, if desired

1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 12-cup fluted tube cake pan.