Happy Valentine's Day ~ Yummy!

Happy Valentines Day!! Yes its that time of the year when we can splurge and take in a few extra calories and enjoy every minute of it! With the hubby gone today my little valentine and I are super excited to enjoy some homemade waffles, strawberries, and of course she wants cool whip! I think we may just try a few of these yummy brownies as well!



What You Need:
10 HONEY MAID Honey Grahams, broken in half (20 squares), divided
3/4cup butter or margarine
4squares BAKER'S Unsweetened Chocolate
2cups sugar
3 eggs
1tsp. vanilla
1cup flour
2-1/2cups JET-PUFFED Miniature Marshmallows
1cup BAKER'S Semi-Sweet Chocolate Chunks

Make It:
HEAT oven to 350°F.

LINE 13x9-inch pan with foil; spray with cooking spray. Place 15 grahams in pan, with sides overlapping slightly. Break remaining grahams into pieces.

MICROWAVE butter and chocolate squares in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

BAKE 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to lift brownies from pan before cutting to serve.

Give them a try, they are super yummy!

Happy Valentines Day everyone!

Tasty Tuesday ~

It seems that lately I have been all about yummy quick and easy dinners. I think I will have to blame it on working full time, having a busy 4 year old, and being pregnant. I found this the other day and it sounded so yummy I couldn't wait to try it. Luckily it was a hit with the family and saved me a lot of time!




Chicken Italian:

What You Need:
8 oz uncooked spaghetti
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 package (1 lb) boneless skinless chicken breast halves
1 teaspoon dried basil leaves
1/4 teaspoon red pepper flakes
1 can (19 oz) Progresso® Vegetable Classics hearty tomato soup
1/2 cup shredded mozzarella cheese (2 oz)

Make it:
1. Cook and drain spaghetti as directed on package.

2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and chicken in oil 3 to 4 minutes on each side until chicken is light brown.

3. Sprinkle basil and pepper flakes on chicken. Pour soup over chicken; sprinkle with cheese. Cover and simmer 10 minutes.

Hope you and your family enjoy it as much as we did!

Today I'm linking up with the following blog parties:

No Bake Granola Bars~ Tasty Tuesday

This is a super yummy treat that the kids and adults love! I think the best part is my little one loves to help make this healthy, yummy snack!




What You Need:
2-1/2 cups crisp rice cereal
1-1/2 cups quick-cooking oats
1 cup PLANTERS NUT•rition™ Antioxidant Mix
3/4 cup PLANTERS Creamy Peanut Butter
1/2 cup honey
1/4 cup packed dark brown sugar

Make It:
LINE 13x9-inch pan with foil, with ends of foil extending over sides.

COMBINE first 3 ingredients in large bowl.

MICROWAVE remaining ingredients in microwaveable bowl on HIGH 1 min.; stir. Add to cereal mixture; mix well. Press onto bottom of prepared pan.

COOL 30 min. Use foil handles to remove dessert from pan before cutting into bars.

Today I'm joining these great blogs:

Not Just a Housewife
Sugar Bee Crafts
A Diamond in the Stuff

Chicken Alfredo Pesto Pasta~ Tasty Tuesday

This is a great, light and easy dinner the whole family will love!



What You Need:

1/2 lb. angel hair pasta, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 large red pepper, cut into strips
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. pesto

Make It:


COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until done.

STIR in milk and cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to cream cheese sauce; toss to coat.


Today I'm linking up with these great blogs, check them out and join the fun!

Not Just a Housewife
Sugar Bee Crafts
A Diamond in the Stuff

Frosted Peanut Marshmellow Crispy Squares~ Tasty Tuesday

These have always been my all time favorite treat! With school back in session what a better way to treat your kids after a long day at school than with one of these squares.



What You Need:

1/4 cup butter or margarine
1 pkg. (10 oz.) JET-PUFFED Marshmallows
1/2 cup PLANTERS Creamy Peanut Butter
5 cups crisp rice cereal
1 cup PLANTERS Salted Peanuts
1 cup BAKER'S Semi-Sweet Chocolate Chunks
1 cup butterscotch chips

Make It:

MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted, stirring after 45 sec.

STIR in peanut butter until blended. Add cereal and nuts; mix well. Press onto bottom of greased 13x9-inch pan.

MICROWAVE remaining ingredients in small microwaveable bowl 1 to 1-1/2 min. or until completely melted and mixture is well blended, stirring every 30 sec. Pour over cereal mixture; spread to cover. Refrigerate 1 hour or until chocolate mixture is firm.

Today I'm joining these great blogs, check them out for some great inspiration!

Not Just a Housewife
Sugar Bee CraftsA Diamond in the Stuff

Apple Walnut Chicken Bake~ Tasty Tuesday

We are back in full swing with school and work which means dinner menu's. This is a very yummy yet fast recipe that the whole family loves! I hope everyone at your house loves it as well!



What You Need:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 large apple, chopped
1 cup PLANTERS Walnut Pieces, toasted
1/2 cup raisins
1/2 cup KRAFT Honey Dijon Dressing, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup KRAFT Shredded Cheddar Cheese

Make It:
HEAT oven to 375ºF.

PREPARE stuffing in large saucepan as directed on package. Add apples, nuts, raisins and 1/4 cup dressing; mix lightly.

SPOON into 13x9-inch baking dish; top with chicken. Brush chicken with remaining dressing. Cover loosely with foil.

BAKE 35 min. Top chicken with cheese; bake 10 to 15 min. or until chicken is done (165ºF).


Today I'm joining these great blog parties, check them out!

Not Just a Housewife
Sugar Bee Crafts
A Diamond in the Stuff

S'more Cupcake~ yummy!!

I love s'mores and it seems ever since our bon-fire on the beach I have been craving them like crazy. I stumbled upon this great recipe at Just Drink a Coke. Thank goodness she shared this yummy recipe from Chef in Training! This is on my "To Do" list for this weekend for sure. Just thinking about it makes my mouth water and my tummy grumble. Check out Chef in Training, you won't be disappointed!




Happy Friday and hopefully a weekend full of yummy baking!

BBQ Chicken Salad~ Tastey Tuesday

My summer is almost over and I will have to get back into the swing of work again. I love a nice fresh salad anytime especially after working a long day, I want something yummy and fast. This is one of my favorites!




What You Need:
3-4 Boneless, skinless Grilled Chicken Breast(Cut into strips)
1/2 cups KRAFT Original Barbecue Sauce
8 cups torn salad greens
1 large tomato, cut into wedges
1 cup croutons
1/4 cup KRAFT Ranch Dressing

Make It:

After grilling the chicken place chicken and barbecue sauce in a large skillet on
medium-high heat 5 min. or until heated through, stirring occasionally.

COMBINE remaining ingredients in large bowl; top with chicken.

Today I joining these great blog parties:

Not Just a Housewife
Sugar Bee Crafts
A Diamond in the Stuff

Turtle S'more Cheesecake Mini's ~ Tasty Tuesday

I love S'more's and I know that I am not alone. After finding this recipe I have been dying to try them and I must say they are GREAT!!



What You Need:

3/4 cup HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
1 Tbsp. sugar
3/4 cup Mexican caramel spread (dulce de leche), warmed slightly, divided
1/2 cup coarsely chopped PLANTERS Pecans, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (14 oz.) JET-PUFFED Marshmallow Creme
1/2 cup JET-PUFFED Miniature Marshmallows
2 Tbsp. HERSHEY'S Chocolate Syrup

Make It:

MIX graham crumbs, butter and sugar until well blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 1/2 cup caramel spread evenly over crusts; sprinkle with 1/3 cup nuts.

BEAT cream cheese and marshmallow creme in small bowl with mixer until well blended. Add 2 Tbsp. of the remaining caramel spread; mix well. Spoon into muffin cups; top with marshmallows.

DRIZZLE with chocolate syrup and remaining caramel spread; sprinkle with remaining nuts. Refrigerate 3 hours.


Today I am joining these great blog party's:

Not Just A Housewife
Sugar Bee Crafts
A Silly Little Sparrow
A Diamond in the Stuff

Philly Cheesesteak Burger~ Tasty Tuesday

This is one of my husband favorite burgers and I must admit I like it too!

What You Need:

1 1/2 pounds ground sirloin
1 tablespoon olive oil
1 large sweet onion
1 sweet red pepper, seeded and sliced
1/2 pound button mushrooms, sliced
12 thin slices provolone cheese (about 6 ounces)
3/4 pound whole-wheat Italian bread, cut into 6 pieces and sliced in half horizontally Pepperoncini

Make It:

1. Form ground sirloin into 6 equal-size patties and refrigerate.

2. Heat olive oil in a large nonstick skillet. Add onion and cook 5 minutes over medium
heat, stirring occasionally. Add pepper and mushrooms and cook an additional 4 to 5 minutes or until tender.

3. Heat gas grill to medium-high or coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or cooking spray

4. Grill burgers for 3 minutes per side, covered, or until internal temperature registers 160 degrees F on an instant-read thermometer. Turn off heat and place 2 slices of cheese on
top of each burger. Cover and wait a few minutes until cheese melts.

5. Place burgers on Italian bread with onion and mushroom mixture spooned over top. Serve with pepperoncini, if desired.

Today I'm linking up with these great blogs, check them out!

Not Just A Housewife
A Diamond in the Stuff
Sugar Bee Crafts
A Silly Little Sparrow

Firecracker Cupcakes~Tasty Tuesday

With 4th of July just around the corner there are all kinds of great recipes to make for a fun family & friends celebration, but this is one my daughter loves helping with!



Firecracker Cupcakes

What You Need:
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
4 drops each: blue and red food colorings
24 yellow cupcakes
2 cups thawed COOL WHIP Whipped Topping
24 red string licorice pieces (4 inch)

Make It:


PLACE 1/2 cup of the coconut in each of two separate resealable plastic bags; set remaining 1/2 cup coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.

SPREAD tops of cupcakes with whipped topping. Sprinkle with red, white (uncolored) and blue coconut as desired; press coconut gently into whipped topping to secure.

INSERT licorice piece into top of each cupcake for the firecracker's fuse. Store in refrigerator.


Well there you have it a fun and yummy treat that the kids can help with! Hope you are having a great Tuesday!

Today I'm linking up with these great blogs:

Not Just a Housewife
A Diamond in the Stuff
Sugar Bee Crafts
A Silly Little Sparrow

Root beer sherbet

If you love root beer and are looking for a yummy treat, this is one you must try! You only need a few ingredients and it's super easy to make (Her 7 year old daughter made it without any help). Head over to One Ordinary Day and check it out!

Hope all of you are enjoying summer as much as my little peanut and I are! Until later, stay cool and keep blogging!

Oreo Cheesecake

It has been rainy and cold which is not our typical weather in May and June. Unfortunately I seem to be able to find comfort in many sweet desserts and this one is great! I guess I will be running a few extra miles next week, but it was worth every bite!



What You Need:

1 pkg. (16.6 oz.) OREO Cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It:


CHOP 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.

REFRIGERATE 4 hours or until firm.

This is so easy and yummy, luckily the sun it out today so hopefully I won't have to result to eating more sweets, then again a little won't hurt, Right??

Today I'm joining these great blogs:

Not Just a Housewife
A Diamond in the Stuff
Sugar Bee Crafts
A Silly Little Sparrow

Tasty Tuesday~ Sweet Chicken Kabobs

I love summer time for so many reasons and bbq'in is one of them! I would have to say that these sweet chicken Kabobs are one of my favorite grilling recipes.



What You Need:

1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)
1 each red and green pepper, cut into 1-1/2-inch pieces
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed

Make It:

HEAT grill to medium-high heat.

THREAD chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.

MIX barbecue sauce and juice concentrate; brush half evenly onto kabobs.

GRILL 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.


Today I'm joining thses great blogs:

Tasty Tuesday~ Market Fresh Salad

I am really into salads these days. I'm not really sure if it has anything to do with the weather finally getting warmer, or the school year coming to an end and my life seems to be too busy for big dinners, or just because they are so yummy! I thought I would share one of many of my new favorites:




What You Need:

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup KRAFT Light CATALINA Dressing, divided
5 cups torn romaine lettuce
1 carrot, peeled lengthwise into ribbons
1 avocado, sliced
1 cup chopped cucumbers
1/2 cup Crumbled Reduced Fat Feta Cheese

Make It:

HEAT grill to medium-high heat.

BRUSH chicken with 2 Tbsp. dressing. Grill 5 to 6 on each side or until done(165ºF).

TOSS lettuce with carrots, avocados and cucumbers in large bowl. Add remaining dressing; mix lightly. Place on 4 plates.

CUT chicken into thin slices; place on salads. Top with cheese.


So what's cooking in your kitchen??

Today I'm joining these great blog parties, give them a try!

Fettuccine Cacciatore~ Tasty Tuesday

This is very yummy, quick and super filling!



What You Need:

1/2 lb. fettuccine, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup each green pepper strips and sliced fresh mushrooms
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
1/2 cup chopped fresh basil

Make It:

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add peppers and mushrooms; cook 3 min., stirring occasionally. Stir in tomatoes and dressing; simmer on medium-low heat 5 min. or until chicken is done.

DRAIN pasta. Toss with chicken mixture; top with cheese and basil.


Today I'm linking up with these great blogs:

Cheese & Bacon Jalapenos~Tasty Tuesday

These are great as side with dinner or as finger foods for a party, either way they are very yummy!



What You Need:
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. finely chopped onions
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
18 jalapeño peppers, cut lengthwise in half, seeds and membranes removed

Make It:
Preheat the oven to 350 degrees.

Mix together the above ingredients in a large bowl to make your cheese mixture

Scoop the cheese mixture inside each halved jalapeño pepper. On a foil lined sheet place peppers in the oven for about 15 minutes or until the cheese is melted.

Enjoy!!


Today I'm linking up with the following blogs:

Fudge Brownie Surprise~ Cupcake Carnival

If you love cupcakes then you are at the right spot these cupcakes are delicious! With the yummy mini candy bars baked inside each little cupcake it's hard to stop at just one!

What You Need:

1 21-oz. pkg. fudge brownie mix
15 miniature-size chocolate-coated caramel-topped nougat bars with peanuts, or 15 dark chocolate-covered mint creams
Canned vanilla frosting
Cherries


Make It:
1. Preheat the oven to 350 degrees F. Line fifteen 2-1/2-inch muffin cups with paper bake cups. Prepare the fudge brownie mix according to package directions. Spoon 1 tablespoon of the batter into each paper bake cup. Place a miniature-size candy bar or mint cream in each cup. Divide the remaining batter among the cups.

2. Bake in the preheated oven for 22 minutes. Let cool in pans on a wire rack. Cupcakes may dip slightly in center. Frost with vanilla frosting and, if desired, sprinkle with decorative candies or cherries.

Makes 15 cupcakes.

These are definitely a hit at our house and I'm sure they will be at yours as well!

Today I am linking up with the following blogs:

Cupcake Carnival

I am looking forward to this Sunday's cupcake carnival! I will be linking up with The Larson Lingo and her Cupcake Carnival. Like Mel I love cupcakes and I'm always ready for a new and exciting recipe. I'd love if you join in the fun as well.

This Sunday, May 1st, I will put up a blog post with a new cupcake recipe that I am making this week. There will also be a link so you can link up your favorite cupcake recipe!

It can be a cupcake recipe you have already blogged about, or you can post a new recipe.
I can't wait to see what kind of cupcakes everyone has to share!

Be sure to head over to Larsons Lingo on Sunday to link up (or to just check out everyone's recipes!)

The linky open the whole week!

I hope you will join me....It's time to make some cupcakes!

Enchiladas tultecas

With Cinco de Mayo just around the corner what a better way to celebrate than with a yummy family dinner! The color is amazing when placed on your dinner plate and its something that your sure to love!



What You Need
4 guajillo chiles, stemmed, seeded and hydrated
2 Tbsp. water
12 corn tortillas (6 inch)
4 tsp. oil
1 pkg. (15 oz.) chorizo
2 lb. red potatoes (about 6), cut into 1/4-inch cubes, cooked and drained
1 lb. carrots, peeled, cut into 1/4-inch cubes and cooked
2 cloves garlic, chopped
3/4 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup shredded lettuce
2 plum tomatoes, seeded, chopped
1 small avocado, cut into 12 slices

Make It:

BLEND chiles and water in blender until smooth; strain. Brush onto one side of tortillas.

HEAT 1 tsp. oil in large skillet on medium heat. Add 3 tortillas; cook 3 min. or just until tortillas start to turn crisp, turning occasionally. Repeat with remaining oil and tortillas; set aside.
COOK chorizo in large skillet on medium heat 8 min. or until lightly browned, stirring occasionally; drain. Add potatoes, carrots and garlic; cook 5 min. or until heated through, stirring frequently.

PLACE tortillas, guajillo-sides up, on platter; top with chorizo mixture and remaining ingredients.

Enjoy!!

Today I'm linking up with:

a href="http://adventuresofthemichelenafamily.blogspot.com/" target="_blank">