Halloween Recipe: Mummy Dogs

Here's a frightfully FUN  idea for the kids!

Mummy Dogs

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 ½ slices American cheese, quartered (2.5 oz)

10 large hot dogs

Cooking spray

Mustard or ketchup, if desired

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
• With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
• Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
• Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Expert Tips

Try a mini version with cocktail sausages.

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Recipe of the Day: Black Cat Chocolate Chip Spookies

Super cute!  Check out these fun cookies you and your sweet little ones can cook up together!  I found the recipe on Nestle's website.

Black Cat Chocolate Chip Spookies

Ingredients for 16 cats:

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough

Quart-size plastic food storage bag

1 cup prepared chocolate frosting

(about 3/4 cup) Candy corn

WONKA® SPREE® Candy

1 (.68 oz.) tube white decorator icing

Directions:

PREHEAT oven to 350° F.

ROLL 16 squares of dough into balls. Place 3 inches apart on ungreased baking sheets. Flatten each ball to make a circle, 2 inches wide and 1/4 inch tall. Cut each of the remaining 8 squares of cookie dough into quarters. Flatten each quarter into a 3/4-inch tall triangle to form ears. If dough becomes too soft to work with, place in refrigerator for a few minutes to firm up. Place two ears along top curve of each circle. Refrigerate for 10 minutes.

BAKE for 10 to 11 minutes or until light golden brown. While hot, reshape ears with knife. Let stand for 2 minutes; remove to wire racks to cool completely.

FILL plastic bag with frosting; seal. Cut 1/4-inch from corner of bag. Squeeze bag lightly to pipe frosting on top of cookies; spread with knife. To make a raised nose, squeeze a dime-sized amount of frosting in the center of the face. Use candy corn for ears and whiskers, Spree candy for the eyes and decorator icing for the nose and mouth. To make pupils, dip toothpick into frosting and paint pupils on.

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Recipe Of The Day: Tsunami's Ben Smith's Vegetable Chilaquiles

Photo by Mike Brown, The Commercial Appeal

Have you ever been to Tsunami? I have not been yet, but have heard many great things about it. May try to go for our anniversary. Here is a delicious Vegetable Chilaquiles recipe from Tsunami's own Ben Smith.

Vegetable Chilaquiles

Ingredients:

20 tortilla chips

1 tablespoon canola oil

1 medium yellow onion, diced

1 medium green pepper, diced

1 teaspoon fresh ground cumin seeds

1 tablespoon chile powder

1/2 teaspoon ground oregano 

1 small zucchini, diced

1 small to medium yellow squash, diced

1-2 jalapenos, depending on your heat tolerance, chopped fine

2 cups cooked black beans

1 28-ounce can crushed tomatoes

10 ounces grated cheddar cheese or a mixture of cheddar and Monterrey Jack cheese

Directions:

1. Heat the oil in a large saucepan and add the onions. Saute until they begin to soften, then add the bell pepper. Cook for one minute then add the chile powder and the cumin, stirring until the vegetables are coated and aromatic.

2. Add the zucchini and squash, the tomatoes, the black beans, jalapenos and the oregano. Bring to a boil, then reduce to simmer and cook 5 minutes or so.

3. Line the bottom of a casserole dish with half of the tortilla chips. Top with half of the vegetable mixture and then a layer of half the cheese. Repeat with the remaining ingredients. Place in a preheated 400-degree oven for 20 minutes or until the cheese is melted.

4. Serve alone or with rice, freshly sliced avocado and lime wedges, if desired.

Thanks The Commerial Appeal and Tsunami's Ben Smith! 

 

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Recipe Of The Day!

Giant Ganache-Topped Whoopie Pie

 Here is a delicious Whoopie Pie recipe from Betty Crocker®. 

Ingredients:

Cake

1/2

box Betty Crocker® SuperMoist® devil's food cake mix (about 1 2/3 cups)

1/2

cup water

1/4

cup vegetable oil

2

eggs 

Filling

3/4

cup butter or margarine, softened

1

jar (7 oz) marshmallow creme

1

cup powdered sugar

1

teaspoon vanilla 

Ganache

1/2

cup whipping cream

4

oz semisweet baking chocolate, chopped 

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 14 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
2. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. On serving plate, place 1 cake layer, rounded side down. Spread filling over cake, spreading slightly over edge. Top with second layer, rounded side up.
3. In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling. Remove from heat; stir in chocolate until melted. Cool about 10 minutes. Pour ganache onto top of cake; spread with spatula so it just begins to flow over edge of cake. Store loosely covered.

Makes 12 servings 

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$10 per Meal Recipe Idea : BBQ Pork Sandwiches & Nachos

This is my family's favorite recipe for BBQ Pork.  I always make it when the Pork Loin goes on sale at Kroger - tomorrow's ad shows it is only $1.99/lb!!   We always eat sandwiches the first day I make the BBQ and use the left overs to make BBQ Pork Nachos!  YUM!  Together, you can feed a family of 4 (or more) two means for about $10/meal (approx. $20) - more or less, depending on what ingredients you already have on hand :)

BBQ Pork

• 4 lbs pork loin
• 2 large onions
• 2 cups ginger ale or Orange Soda
• 1 (18 ounce) bottle favorite barbecue sauce (I like Corky's)
• buns & barbecue sauce , for serving

Put pork, onions, and soda into a crockpot.  Cook until the pork can be shredded easily with a fork (about 5-6hrs on high or 8-12hrs on low).  Drain juices & remove any fat you can see.  Shred Pork.  Add BBQ sauce.  Reserve at least 1/3 of the meat for nachos the next day.  Serve on Buns.

BBQ Pork Nachos

Left over BBQ Pork, reheated

Rotel Dip (1 lb. Velveeta mixed with 1 can of Rotel and melted together)

Tortilla or Corn Chips

Corky's Dry BBQ Rub (opt) to sprinkle on top

Sour cream, tomatoes, lettuce or any other toppings you like for your nachos

Pile your chips high with pork, top with Rotel dip, and any other toppings you want :)



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Recipe of the Day: Chocolate Chip Cookies

It's a chocolate chip cookie kinda day!  I found this recipe on Smitten Kitchen, and thought I'd give it a try!  Feel free to share your favorite cookie recipes, too! 

Our Favorite Chocolate Chip Cookies
The Great Book of Chocolate

 So, here’s my chocolate chip cookie thing. The nuts are always well-toasted and they’re always finely chopped–as in, some will be the size of petite peas but many will be more like powder. What this gets you is a cookie filled with all of the awesome flavor of nuts, as well as the extra crunch, without the nuts actually interrupting your chocolate chip experience. Nobody wants their chocolate experience interrupted. Half the people who try them will have no idea there are nuts at all in there–thus hushing the nut haters–but they will know that there is something undeniably better.

Makes 20 cookies, or more if you use one of these tiny cookie scoops.

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.



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Free: Favorite Grilling Recipe eBook

Join the American Family community and download your FREE Grilling eBook from Food & Wine Magazine.


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Free CopyCat Recipe Newsletter - All Brand Names

AllFreeCopyCatRecipes - Brand Name Grocery Recipes



Sign up for AllFreeCopycatRecipes' Crazy for Copycats newsletter and receive "16 Brand Name Recipes: Copycat Recipes for Items in Grocery Stores" free.




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14 FREE Cookbooks!

Here are 13 FREE cookbooks!  I mentioned before that I used to collect hard-copies of books, but in today's age I can greatly reduce clutter because I now collect DIGITAL cookbooks!!  Funny thing is, whether it is a tangible or digital cookbook, someone usually wants to get paid.  That's why I LOVE posting about FREE downloadable cookbooks!  Here are a few to download if you also like to collect recipes:

• Mr. Food - Classic Cakes
• Mr. Food - Easy Amish Recipes
• Mr. Food - Simply Deli Salads
• AllFreeCopycatRecipes - Girl Scout Cookies
• RecipeLion - 50 Favorite American Recipes by State
• Country Crock eCookbook

You can also click on any of the following 8 pictures to download a free cookbook:

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Ocean Spray Coupon + Awesome Recipe!

I NEVER thought of using fruit juice to marinate meats and veggies in for grilling until Ocean Spray emailed me.  Some of these recipes look so good!!  Go here to browse their recipes.  Also, print your coupon for $1 off Sparkling Juice Drinks now on Facebook or oceanspray.com!

And here is a delicious looking recipe from Ocean Spray to whet your appetite:

Grilled Chicken Breasts with Tex Mex Cranberry Glaze

Ingredients:

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
2 teaspoons cumin
1 teaspoon grated lime peel
2 tablespoons lime juice
1 jalapeno pepper, seeded, finely chopped
4 bone-in chicken breast halves (about 2 1/4 lbs.)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Chopped fresh cilantro, if desired

Directions:

Heat grill. Combine cranberry sauce, cumin, lime peel, lime juice and jalapeno pepper in a small saucepan. Cook over medium heat, whisking often, just until glaze is smooth. Set aside 1 cup glaze to serve with chicken.

Sprinkle chicken breast halves with salt and pepper; place skin side down on grill. Cover grill. Cook 20 to 30 minutes or until juices run clear when thickest part of chicken is pierced or until internal temperature reaches 170°F on a meat thermometer, turning occasionally and brushing with remaining glaze during last 10 minutes of cooking time.

Heat reserved glaze until hot; serve over chicken. If desired, garnish with cilantro.

Makes 4 servings.

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Recipe of the Day: Magical Stuffed Cupcakes

Here is a festive recipe from Mr. Food:  Magical Stuffed Cupcakes!

Magical Stuffed Cupcakes

Serves: 18

Cooking Time:20 min

Ingredients

• 1 (18.25-ounce) package white cake mix, prepared according to package directions
• 3/4 cup rainbow sprinkles
• 1 (4-serving-size) package instant vanilla pudding
• 1 1/2 cups milk
• 1 1/2 cups frozen whipped topping, thawed
• 18 maraschino cherries
• Decorative sugar crystals for garnish

Instructions

1. Preheat oven to 350 degrees F. Coat 18 cupcake tins with cooking spray.
   
2. Stir sprinkles into batter and spoon evenly into prepared tins. Bake according to package directions; let cool.
   
3. Meanwhile, in a medium bowl, whisk pudding and milk 2 minutes, or until thickened.
   
4. When cupcakes are completely cooled, turn upside down on a serving platter. Using a knife, make 2 cuts halfway through each cupcake, forming an “X.” Open up cupcakes a bit and evenly spoon pudding into each cupcake. Top each with a dollop of whipped topping, a cherry, and a sprinkle of decorative sugar. Serve, or cover and chill until ready to serve.

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Recipe of the Day: Firebird's Restaurant Java BBQ Sauce and Poblano Burger

Firebirds is an AMAZING restaurant here in Memphis and in Collierville.  Today I thought I'd share a couple of their recipes, which comes straight from their restaurant blog!

Java BBQ Sauce

To kick off summer and outdoor grilling season, we thought we’d share our Java BBQ sauce for you to use all season long.  It’s the perfect accompaniment for ribs, pork and chicken.  Use it on burgers for a southwest twist or patty up some BBQ sliders  at your next gathering with friends and family.  We kick up the flavor with a bold mix of spices including coffee to give it that little something extra.   Keep your guests finger lickin’ happy this summer with Firebirds Java BBQ Sauce!


Makes 2 Quarts
Worchester Sauce – 5 Cups
Cider Vinegar — 5 Cups
Ketchup – 5 Cups
Brewed Coffee – 5 Cups
Brown Sugar -  1 2-LB Bag Light Brown Sugar Plus 1/4 Cup
Onion Powder – 1 TBSP
Salt – 1 TBSP
Chile Powder – 2 TBSP

Preparation:
Place all the ingredients it a pot or dutch oven.
Bring to a simmer.
Reduce to medium low.
Continue to cook on low heat until the consistency coats the back of a spoon.
Store in an airtight container for up to 2 weeks in the refrigerator.

Poblano Burger

Read more »

Recipe of the Day: Chocolate-Strawberry Ice Cream Cake from Whole Foods

I think I have Memorial Day recipe-fever!  Just look at this delicious recipe from Whole Foods!

Chocolate-Strawberry Ice Cream Cake
Serves 16

This festive cake is easy to make and excellent for celebrations like birthdays or Father's Day. We suggest chocolate and strawberry ice creams, but any number of combinations would be wonderfully decadent as well, perhaps cherry and pistachio or coffee and dulce de leche.


14 chocolate sandwich creme cookies
2 tablespoons unsalted butter, melted
1 quart (2 pints) chocolate ice cream or frozen yogurt, softened
1 1/4 cups chocolate fudge sauce, divided
1 quart (2 pints) strawberry ice cream or frozen yogurt, softened
2 cups sliced fresh strawberries


Place cookies in the bowl of a food processor and pulse until ground (you should have about 1 1/2 cups crumbs). Pour in butter and pulse just until mixed. Press mixture firmly into the bottom of a 9-inch springform pan. Freeze until chilled, about 30 minutes.
Using a rubber spatula, spread chocolate ice cream over cookie crust and smooth the top. Place in the freezer until firm, at least 1 hour. Reserve 2 tablespoons of the fudge sauce for decorating the top of the cake and spread the remainder evenly over the top of the chocolate ice cream. Freeze until firm, about 30 minutes. Spread strawberry ice cream over the fudge, level the top of the cake, and freeze until the whole cake is very firm, at least 3 hours and up to 1 day.
Remove cake from the freezer. Run a large knife under hot water, wipe dry, and run the knife around the rim of the pan to loosen ice cream from the sides; repeat as necessary. Release and remove the sides of the springform pan. Lightly spread the reserved fudge sauce over the top of the cake using the back of a spoon, and arrange strawberries however you like. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry.
Nutrition
Per serving: 580 calories (220 from fat), 24g total fat, 9g saturated fat, 25mg cholesterol, 330mg sodium, 85g total carbohydrate (2g dietary fiber, 60g sugar), 6g protein

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Recipe of the Day: Gluten-Free Enchilada Bake

I love Tex-Mex Food!  Check out this recipe from Gluten Free Mommy:

ENCHILADA BAKE
2 lbs. ground beef, ground turkey, or soy crumbles
1 onion, chopped
1 garlic clove, chopped
2 Tablespoons of chili powder
2 teaspoons paprika
2 teaspoons cumin
3 cups tomato puree or tomato sauce
1 4 oz. can diced green chiles
1/2 cup chopped black olives
1 teaspoon salt
1/2 teaspoon of sugar
12 corn tortillas
Vegetable oil
2 cups small curd cottage cheese
1 egg, beaten
8 oz. Monterey Jack, shredded
4 oz. Cheddar Cheese, shredded

Directions:
Preheat the oven to 350 degrees. Brown the meat in the skillet; drain. Add the onion and the garlic to the ground beef and cook until the onion is tender. Add the chili powder, cumin, and paprika. Stir in the tomato sauce, chiles, olives, salt and sugar. Simmer for 15 minutes.
Soften the tortillas in a small amount of oil and drain on paper towels. Mix the cottage cheese and egg in a small bowl.
Layer 1/3 of of the ground beef mixture, 1/2 of the Monterey Jack cheese, 1/2 of the cottage cheese mixture, and 1/2 of the tortillas in a 9×13 baking dish. Top with 1/2 of the remaining ground beef mixture, the remaining Monterey Jack cheese, remaining cottage cheese mixture, remaining tortillas and remaining ground beef mixture. Sprinkle with the Cheddar Cheese and bake for 30 minutes.


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Recipe of the Day: Flourless Peanutbutter Cookies

I love love love peanut butter cookies!  This recipe comes from Food.com, they look really easy :)

Flourless Peanut Butter Cookies

1 cup peanut butter

1 cup sugar

1 large egg, beaten

1 teaspoon baking soda

 

1 Preheat oven to 350* and grease cookie sheets.

2 Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.

3 Add beaten egg and baking soda to peanut butter mixture and beat until well combined.

4 Roll 1 teaspoon of dough into a ball and place on cookie sheet.

5 Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.

6 Bake until puffed and a golden pale, about 10 minutes.

7 Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.

8 May be kept in air tight container at room temperature for 5 days.

Makes about 2 dozen cookies.

  

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Recipe of the Day: Gluten Free Penne with Zucchini, Tomatoes and Cream

In honor of Celiac Month I thought it would be nice to post all gluten free recipes this week!  This recipe comes from Celiac Central, and it looks delicious!

Penne with Zucchini, Tomatoes and Cream


3 cups Imagine® Organic Vegetable Broth


8 ounces (one package) DeBoles® Gluten-Free Multi-Grain Penne

3 tablespoons Spectrum Naturals®Extra Virgin Olive Oil

3 cloves garlic, sliced thinly

½ teaspoon crushed red pepper flakes

½ cup fresh basil leaves, sliced into ribbons

2 medium zucchini (about 1 lb.), cut in half and sliced

½ teaspoon Hain Pure Foods® Sea Salt (one big pinch)

1 25oz jar tomato sauce

2 tablespoons heavy cream (omit for dairy-free)

¼ cup Parmigiano-Reggiano Cheese, grated (omit for dairy-free)



1. In a medium sauce pan, bring the veggie broth to a boil. Add the pasta and cook for 7-10 minutes, or until al dente. Drain the pasta and set aside.
2. While the pasta is cooking, heat the oil in a large skillet until rippling. Add the sliced garlic and stir until golden brown. Add the red pepper flakes, give the pan a shake and then toss in the shredded basil.
3. Add the sliced zucchini and salt to the pan and sauté until slightly browned, about 7 minutes.
4. Pour the tomato sauce over the zucchini and cook for 5-10 minutes, let the flavors collide.
5. If you eat dairy, stir in the cream and cheese. If not, forget it. This dish is spectacular without them!
6. Add the cooked pasta to your sauce and stir until heated through.
7. Serve to a special friend. With wine and a smile.



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Recipe of the Day: Spicy Mexican Casserole from Pillsbury

YUM!  Take a look at this casserole from Pillsbury.  Doesn't it look cheese-a-licious?!

Spicy Mexican Casserole

INGREDIENTS

1 lb chorizo or pork sausage

1 can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained

5 eggs

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup chopped green onions (4 medium)

2 tablespoons chopped fresh cilantro

1 1/2 cups shredded Cheddar-Jack with jalapeño peppers cheese blend (6 oz)

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Sour cream, as desired

Salsa, as desired

DIRECTIONS

1 Heat oven to 375°F. In 10-inch skillet, cook chorizo over medium-high heat, stirring frequently, until cooked through; drain. Stir in corn. Spoon into ungreased 11x7-inch (2-quart) glass baking dish. 2 In medium bowl, beat eggs, salt and pepper. Stir in onions and cilantro. Pour evenly over meat mixture. Sprinkle with cheese. 3 Unroll dough; place on top of cheese. 4 Bake 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 6 rows by 2 rows. Top with sour cream and salsa.

Round out your meal with a crisp green salad and steamed veggies.

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Recipe of the Day: Fiesta Cracker Spread

Except for the corn, this recipe looks delish!  This is going on my Cinco de Mayo menu for sure!

Fiesta Cracker Spread

INGREDIENTS

1 package (8 oz.) cream cheese, softened*
1 tablespoon seltzer water or milk
1/2 cup finely shredded sharp Cheddar cheese
1 teaspoon Mexican seasoning or taco seasoning
1/4 cup sliced green onions
2 tablespoons finely chopped red bell pepper
1 tablespoon salsa
1/4 cup frozen whole kernel corn, thawed (optional)
1 tablespoon finely chopped jalapeno pepper (optional)
Keebler® Town House® Original crackers

DIRECTIONS

1. In small mixing bowl beat cream cheese and water on medium speed of electric mixer until fluffy. Add Cheddar cheese and seasoning. Beat until combined.

2. Stir in onions, red pepper and salsa. Fold in corn and jalapeno pepper, if desired. Cover and refrigerate at least 1 hour. Garnish as desired. Serve with crackers. *NOTE: Soften cream cheese in microwave for 15 to 20 seconds.




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Recipe of the Day: Tex-Mex Chicken Casserole

In this zesty twist on the standard chicken casserole, penne is tossed with cooked chicken, corn, black beans, tomatoes and green salsa and topped with plenty of cheese. Add fresh cilantro and homemade tortilla wedges for the finishing touch. Another perk? Bake straight from the freezer, and sit down to a hot, home-cooked meal any night of the week.

Tex-Mex Chicken Casserole

Serves 4-6

Prep time: 15 minutes

Bake time: 30 minutes

INGREDIENTS

Cooking spray

2 cups (16 ounces) penne pasta, cooked according to package directions

2 cups chicken, cooked and chopped

1 can (14 1/2 ounces) black beans, rinsed and drained

1 can (14 1/2 ounces) diced tomatoes, with juice

1 cup fresh or frozen corn

Salt and pepper, to taste

1 jar (16 ounces) salsa verde

3/4 cup sour cream

1 cup Kraft® Shredded Pepper Jack cheese

1/2 cup Kraft® Shredded Mexican Blend cheese*

Lightly crushed tortilla chips (see recipe below)

1/4 cup cilantro, finely chopped

*Tip: Feel free to substitute more Mexican Blend cheese or Kraft Shredded Cheddar Cheese if Pepper Jack is too spicy.

1. Preheat oven to 350°F and spray a 9x13” baking dish with cooking spray.
2. Place cooked pasta, chicken, black beans, tomatoes and corn in prepared dish. Season with salt and pepper, then toss to mix.
3. In another bowl, combine the salsa and sour cream. Pour evenly over chicken mixture. Sprinkle evenly with Kraft shredded cheeses, then cover with foil and bake 15 minutes.*
4. Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly. Sprinkle with crushed tortilla chips and chopped cilantro. Serve using a slotted spoon.

*Tip: To prevent the cheese from sticking to the foil, spray it with cooking spray before placing over casserole.

Freezing tip: Assemble the casserole, but don’t garnish it. Securely double-wrap in foil and freeze for up to one month. Bake the frozen casserole, still wrapped, for 30 minutes in a preheated oven. Remove foil and bake 20-25 minutes more. Garnish before serving.

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Recipe of the Day: YORK Peppermint Pattie Brownies from International Delight

This AWESOME recipe comes from Internation Delight!  Y-U-M!  Don't forget to register with International Delight because you may be able to print a coupon for 55¢ off your favorite flavor of I.D. coffee creamer!


YORK® Peppermint Pattie Brownies Brownies:
6 tbsp butter
2 oz unsweetened chocolate
1 tsp vanilla
3/4 cup sugar
2 eggs
3/4 cup flour
¼ tsp salt
½ cup YORK Peppermint Pattie candies, chopped

Frosting:
1 1/4 cups powdered sugar
½ cup (1 stick) butter, softened
3 Tbsp International Delight® YORK Peppermint Pattie coffee creamer
1/4 tsp. peppermint extract.
Hershey’s chocolate syrup, for serving.

Preheat oven to 325.
Grease or spray an 8x8-pan.
Melt butter and chocolate in a saucepan over low heat.
Cool for 5 min.
Add vanilla and sugar.
Add eggs, beating well.
Stir in flour and salt.
Stir in chopped candies.
Bake for 25 minutes. Cool completely.

Combine all frosting ingredients and beat until fluffy.
Frost brownies, drizzle with Hershey’s chocolate syrup and enjoy with a hot cup of coffee.

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