Chicken Tostadas and Avocado Dressing

(Courtesy of Cooking Light)

Ingredients:
2 Tbsp. reduced-fat sour cream
2 Tbsp. fat-free, lower-sodium chicken broth
2 Tbsp. fresh lemon juice
2 tsp. canola oil
1/4 tsp. ground red pepper (cayenne)
1/8 tsp. salt
1/2 ripe peeled avocado
1 1/2 Tbsp. canola oil, divided
4 (6 inch) flour tortillas
2 garlic cloves, minced
1 jalapeno, minced (remove ribs and seeds for a less spicy dish)
2 c. shredded skinless, boneless rotisserie chicken breast
1 c. shredded iceberg lettuce
1/2 c. chopped tomato
1/4 c. (1 oz.) crumbled queso fresco

Directions:
Combine the first 7 ingredients in a food processor.  Process until smooth.

Heat a large nonstick skillet over medium-high heat.  Add 3/4 tsp. oil to pan.  Cook 1 tortilla for 2 minutes on each side or until golden brown.  Repeat procedure with 2 1/4 tsp. oil and remaining tortillas.

Add remaining oil to pan (1 1/2 tsp.).  Add garlic and jalapeno; saute for 1 1/2 minutes.  Add chicken; cook for 2 minutes.  Place 1 tortilla on each of the 4 plates; top each tortilla with 1/2 c. chicken mixture, 1/4 c. lettuce, 2 Tbsp. tomato and 1 Tbsp. cheese.  Top each serving with 3 Tbsp. dressing.

Kids Cheesecake Grahams

(Courtesy of parenting.com)

Ingredients:
3 oz. cream cheese, softened for about 10 seconds in the microwave
3 Tbsp. strawberry jam
A few sheets of graham crackers, broken into squares or rectangles

Directions:
Mix the softened cream cheese with the jam.  Spread a little of the mixture on top of each graham cracker.  Either eat right away or chill for 30 minutes.  The grahams will soften and become more like a cheesecake crust and the topping with firm up.

Note~ You can use different types or jams or you can mix in fresh fruit as well.  This is a good recipe to have kids help with because they can either mix the cream cheese or they can break the graham crackers depending on their age.

Breakfast Rollups

(Courtesy of Mr Food)

Ingredients:
4 (6 inch) flour tortillas
8 Tbsp. whipped cream cheese
4 leaves green leaf lettuce
4 (1 oz.) slices deli ham

Directions:
Place tortillas on individual pieces of wax paper.  Spread 2 Tbsp. cream cheese over each tortilla.

Top each with 1 lettuce leaf and a slice of ham then roll up jelly roll style.  Roll in wax paper and keep chilled.

When ready to serve, slice and remove wax paper.

http://www.mrfood.com/Sandwiches/Breakfast-Rollups

Jamaican Jerk Turkey Wraps

(Courtesy of Taste of Home)

Ingredients:
2 c. broccoli coleslaw mix
1 medium tomato, seeded and chopped
3 Tbsp. reduced-fat coleslaw dressing
1 jalapeno pepper, seeded and chopped
1 Tbsp. prepared mustard
1 1/2 tsp. Caribbean jerk seasoning
2 turkey breast tenderloins (8 oz. each)
4 fat-free flour tortillas (8 inches)

Directions:
In a large bowl, toss the coleslaw mix, tomato, coleslaw dressing, jalapeno and mustard; set aside.  Rub the seasoning over turkey tenderloins.

Using long-handles tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.  Grill tenderloins, covered, over medium heat or broil 4 inches from the heat for 8-10 minutes on each side or until a meat thermometer reads 170 degrees.  Let stand for 5 minutes.

Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed.  Thinly slice turkey; place down the center of tortillas.  Top with coleslaw mixture and roll up.

Note~ 1 wrap is 295 calories

Warm Ruben Spread

(Courtesy of Kraft)

Ingredients:
4 oz. (1/2 pkg.) cream cheese, softened
1/2 c. Thousand Island dressing
1/4 lb. sliced deli corned beef, chopped (about 1 cup)
3/4 c. well-drained sauerkraut
1 pkg (8 oz.) swiss cheese slices, chopped
Triscuit deli-style rye crackers

Directions:
Heat oven to 350 degrees.

Mix cream cheese and dressing in a medium bowl; stir in remaining ingredients except crackers.

Spread onto bottom of 9 inch pie plate or shallow dish.

Bake 20 minutes or until heated through.  Serve warm with crackers.

Note~ Can make in the microwave instead of the oven if you wish.  Place in a shallow microwave-safe dish.  Microwave on high for 2-3 minutes or until heated though.

Weeknight Lasagna Toss

(Courtesy of Kraft)

Ingredients:
1 lb. lean ground beef
1 jar (24 oz.) spaghetti sauce
1 2/3 c. water
1/4 c. zesty Italian dressing
2 green peppers, chopped
3 cloves garlic, minced
12 oven-ready lasagna noodles, broken into quarters
1 c. shredded low-moisture part-skim mozzarella cheese

Directions:
Brown meat in large saucepan; drain.

Add next 5 ingredients; mix well.  Bring to a boil.  Stir in noodles; cover.

Cook on medium-low heat 10-15 minutes or until noodles are tender, stirring occasionally.  Remove from the heat.  Sprinkle with cheese; cover.  Let stand 5 minutes or until cheese is melted.

Sweet and Salty Clusters

(Courtesy of Mr Food)

Ingredients:
1 bag butter-flavored popcorn, popped (12 c.), with unpopped kernels removed
1 c. mini pretzel twists
1 (11 oz.) pkg. white chocolate chips
1/2 c. semi-sweet chocolate chips

Directions:
In a large bowl, combine popped popcorn and pretzels.

In a medium bowl, microwave white chocolate chips on high 1-1 1/2 minutes, stirring occasionally until completely melted.  Spoon over popcorn and pretzels; mix until evenly coated.  Spread mixture on baking sheet.

In a small bowl, microwave chocolate chips at 15 second intervels for 30 seconds, or until smooth.  Using a fork, drizzle over popcorn mixture; cool completely.

Break into clusters and store in tightly covered container.

http://www.mrfood.com/Snacks/Sweet-and-Salty-Clusters

Wings of Fire

(Courtesy of Kraft and Pat Neely)

Ingredients:
2 tsp. ground black pepper, divided
2 tsp. ground red pepper (cayenne), divided
1 tsp. seasoned salt
1 tsp. crushed red pepper flakes
1 tsp. smoked paprika
40 Rtiz crackers, crushed (about 1 1/2 c.)
12 chicken wings, split at joints, tips removed
2 eggs
1 Tbsp. hot pepper sauce for buffalo wings
1 Tbsp. yellow mustard
3/4 c. sour cream
1/2 c. reduced fat mayonnaise (or Mayo with Olive Oil reduced-fat mayonnaise)
1/4 c. chili sauce
2 Tbsp. steak sauce

Directions:
Heat oven to 350 degrees.

In a small bowl, whisk together 1 tsp. black pepper, 1 tsp. cayenne pepper, seasoned salt, red pepper flakes and smoked paprika.  Mix 1 Tbsp. seasoning mix with crushed crackers in a pie plate and set aside.

Sprinkle the wings evenly with the remaining seasoning mix.  Cover and refrigerate at least 1 hour.

Whisk eggs, hot sauce, mustard, 1 tsp. black pepper and 1 tsp. cayenne pepper in a separate pie plate.  Dredge chicken wings into the egg mixture, then into the crushed cracker mixture.  Place in a greased shallow baking pan.

Bake 35-40 minutes or until golden brown and done, turning after 20 minutes.

Mix remaining ingredients together in a small bowl and serve with the wings.

Bayou Burgers with Spicy Remoulade

(Courtesy of Taste of Home)

Ingredients:
1 small onion, chopped
2 Tbsp. olive oil
1/4 lb. fully cooked andouille sausange link, casing removed, finely chopped
1 tsp. Creole seasoning
3/4 tsp. garlic powder, divided
1/4 tsp. salt
1/4 tsp. pepper
1 lb. ground turkey
1/4 lb. Italian turkey sausage link, casing removed
4 slices cheddar cheese
1/2 c. Miracle Whip
2 Tbsp. lemon juice
1 Tbsp. hot pepper sauce
2 tsp. sweet pickle relish
1 tsp. capers, drained
4 kaiser rolls, split
1 Tbsp. butter

Directions:
In a large skillet, saute onion in oil until tender.  Add andouille sausage; cook 1 minute longer.  Transfer to a large bowl.  Stir in the Creole seasoning, 1/4 tsp. garlic powder, salt and pepper.  Crumble turkey and turkey sausage over mixture and mix well.  Shape into 4 patties.

In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear.  Top with cheese; cover and cook for 1-2 minutes or until cheese is melted.

For remoulade, in a small bowl, combine the Miracle Whip, lemon juice, hot pepper sauce, relish and capers.  Spread rolls with butter and sprinkle with remaining garlic powder.  Broil 4 inches from the heat for 2-3 minutes or until lightly browned.  Serve burgers on rolls with remoulade.

Skewered Tortellini

(Courtesy of Mr Food)

Ingredients:
40 wooden or metal skewers (6 inch)
1 (16 oz.) bag frozen cheese tortellini
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. grated Parmesan cheese
2 tsp. black pepper
2 Tbsp. milk

Directions:
Cook tortellini according to package directions; drain, rinse with cold water and drain again.  Place 3 tortellini on end of each skewer.

In a medium size bowl, combine mayonnaise, sour cream, Parmesan cheese, pepper and milk to make a sauce.  Mix well.  Serve tortellini with dip.

http://www.mrfood.com/Pastas/Skewered-Tortellini-1358

Bacon-Cheddar Mashed Potatoes

(Courtesy of Food Network)

Ingredients:
2 lb. small potatoes
Salt
1 c. milk
4 Tbsp. (1/2 stick) butter
1 c. shredded Cheddar cheese
Crumbled cooked bacon
Sliced scallions

Directions:
Simmer potatoes in salted water until tender, about 20 minutes; drain.  Cool slightly, then peel.  Heat milk and butter in a saucepan over medium heat.  Mash the potatoes with the hot milk and stir in cheese.  Top with crumbled bacon and scallions.

Strawberry Cheesecake French Toast

(Courtesy of Mr Food)

Ingredients:
1 (3 oz.) pkg. cream cheese, softened
2 Tbsp. confectioners' sugar
2 Tbsp. strawberry preserves
8 slices country white bread
2 eggs
1/2 c. half-and-half
2 Tbsp. granulated sugar
4 Tbsp. (1/2 stick) butter or margarine

Directions:
In a small bowl, combine cream cheese and confectioners' sugar; mix well, then stir in preserves.  Spread equally over 4 bread slices.  Top with remaining bread slices, forming sandwiches.

In a shallow bowl, whisk eggs, half-and-half and granulated sugar until well-combined.

In a large skillet, melt 2 Tbsp. butter over medium heat.  Dip each sandwich into egg mixture, completely coating both sides.  Cook 2 sandwiches at a time for 1-2 minutes per side, or until golden brown.  Melt remaining 2 Tbsp. butter in skillet and cook remaining 2 sandwiches.  Slice each in half diagonally and serve.

http://www.mrfood.com/Pancake-and-Waffle-Recipes/Strawberry-Cheesecake-French-Toast

Tiramisu Pancakes

(Courtesy of Mr Food)

Ingredients:
2 (12 pancake) pkgs. frozen pancakes
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) pkg. marscarpone cheese
2/3 c. confectioners' sugar
1 tsp. instant coffee granules
2 Tbsp. water
1 Tbsp. unsweetened cocoa

Directions:
Warm pancakes according to package directions.

Meanwhile, in a large bowl, beat cream cheese, marscarpone cheese and confectioners' sugar until well combined.  In a small bowl, dissolve coffee granules in water then add to cheese mixture; mix well.

Place a pancake on a plate then dollop with cheese mixture; repeat layers 2 more times, ending with a dollop of cheese mixture topping the stack.  Repeat with remaining pancakes and cheese mixture.  Sprinkle with cocoa and serve immediately.

http://www.mrfood.com/Pancake-and-Waffle-Recipes/Tiramisu-Pancakes

Garlic, Lemon and Herb Rubbed Legs

(Courtesy of Sandra Lee)

Ingredients:
1/3 c. canola oil, plus oil for grate
2 Tbsp. grill seasoning
1 Tbsp. chopped garlic
2 Tbsp. lemon juice
2 Tbsp. fresh chopped parsley leaves
2 Tbsp. fresh chopped basil leaves
2 Tbsp. fresh chopped rosemary leaves
1 1/2 lb. chicken drumsticks

Directions:
In a medium bowl stir together all ingredients except the chicken.  Add the chicken to the bowl, and toss to coat with herb mixture so that all pieces are well-coated.  Cover and place in the refrigerator for at least 2 hours and as long as overnight.

Heat a grill or grill pan over medium heat.  Be sure to oil the grate when ready to start cooking.  Let chicken stand at room temperature for 20-30 minutes before grilling.

Place the chicken on the hot, oiled grill and cook for a total of 18-20 minutes giving it a quarter turn every 4-5 minutes.  Transfer chicken to a platter and let rest for 5 minutes before serving.

Berry Yogurt Shakes

(Courtesy of Taste of Home)

Ingredients:
2 c. (16 oz.) lemon yogurt
1 1/2 c. fat-free milk
1 c. unsweetened raspberries
Sugar substitute to 2 Tbsp. sugar

Directions:
Place all ingredients in a blender and process until smooth.  Pour into chilled glasses; serve immediately. 

Diabetic exchange: 1 starch, 1 reduced-fat milk

Chicken Strips with Panko and Parmesan

(Courtesy of Sophistimom)

Ingredients:
1 1/2 lb. chicken breast tender strips
Salt
Freshly ground pepper
2 c. buttermilk
1/2 tsp. cayenne pepper
2 eggs, beaten
1 c. panko breadcrumbs
1 c. parmigiano reggiano (parmesan cheese), grated
1/4 c. olive oil

Directions:
In a large glass bowl, season chicken with salt and pepper.  Cover with buttermilk and stir in cayenne.  Let marinate in the refrigerator for at least 2 hours.

In one shallow dish, place the beaten egg; in another shallow baking dish, mix together panko and parmesan cheese.

Pull each strip of chicken from the buttermilk mixture and coat in egg, and then panko/parmesan mixture.

Heat 2 Tbsp. oil in a large nonstick skillet over medium heat.  Working in small batches, brown the chicken on both sides until heated through.  Add more oil to the pan as needed.  As they are finished, move them to a warm oven (200 degrees) until ready to serve.

Coca Cola Cupcakes

(Courtesy of A Cozy Kitchen)

Ingredients:
2 c. Coca-Cola (do not use diet)
1 c. dark unsweetened cocoa powder
1/2 c. (1 stick) unsalted butter, cut into 1 inch pieces
1 1/4 c. granulated sugar
1/2 c. firmly packed dark brown sugar
2 c. all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
2 large eggs
FROSTING:
1 1/2 c. heavy whipping cream
4 Tbsp. powdered sugar
1/2 tsp. vanilla extract
Maraschino cherries (for topping)

Directions:
Preheat the oven to 325 degrees.  Generously spray the inside of the cupcake liners with nonstick cooking spray.

In a small saucepan, heat the Coca-Cola, cocoa powder and butter over medium heat until the butter is melted.  Add the sugars and whisk until dissolved.  Remove from the heat and let cool.  In a large bowl, whisk the flour, baking soda and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined.  Gently fold the flour mixture into the cocoa mixture.  The batter will be slightly lumpy- do not overbeat, as it could cause the cake to be tough.

Pour the batter into the prepared cupcake liners/ tin and bake for about 20 minutes, rotating the pan halfway through the baking time, until a small skewer inserted into the cake comes out clean.  Transfer the cupcakes to a wire rack to cool completely.

In a medium bowl, beat whipping cream, powdered sugar and vanilla extract until medium peaks form.  Transfer to a pastry bag with a 5B star tip.  In a circular motion, pipe on whipped cream and top with one cherry.

Crisp Roasted Potatoes

(Courtesy of Stylish Cuisine)

Ingredients:
2 1/2 lb. Yukon Gold potatoes, rinsed and cut into 1/2 inch slices
Table salt
5 Tbsp. olive oil
Ground black pepper


Directions:
Adjust oven rack to the lowest position, place rimmed baking sheet on rack and heat the oven to 450 degrees.  Place the potatoes and 1 Tbsp. salt in a Dutch oven.  Add cold water to cover by 1 inch.  Bring to a boil over high heat.  Reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with a pairing knife, about 5 minutes.  Drain potatoes well and transfer to a large bowl.  Drizzle with 2 Tbsp. oil and 1/2 tsp. salt; using a rubber spatula, toss vigorously to combine.  Drizzle with another 2 Tbsp. of oil and 1/2 tsp. salt.  Continue to toss vigorously until exteriors of potato slices are coated with a starchy paste, 1-2 minutes.


Working quickly remove the baking sheet from the oven and drizzle the remaining tablespoon of oil over the surface.  Carefully transfer the potatoes to the baking sheet and spread into an even layer (skin side up if it is an end piece).  Bake until bottoms of potatoes are golden brown and crisp, about 15-25 minutes, rotating the baking sheet after 10 minutes.


Remove the baking sheet from the oven and using a metal spatula and tongs, loosen the potatoes from the pan, carefully flipping each slice.  Continue to roast the potatoes until the second side is golden and crisp, 10-20 minutes longer, rotating the pan as needed to ensure that the potatoes brown evenly.  Season with salt and pepper to taste.  Serve immediately.

Three Cheese Macaroni

(Courtesy of Kraft)

Ingredients:
4 c. elbow macaroni, uncooked
1/4 c. butter or margarine
1/4 c. flour
1/8 tsp. ground red pepper (cayenne)
1 1/2 c. milk
1/2 c. sour cream
1 pkg. (8 oz.) shredded three cheese (Kraft Shredded Three Cheese with a Touch of Philadelphia)
1 pkg. (6 oz.) Fresh Take three cheese bread crumb mix, mixed together (can use any breadcrumbs you can find)


Directions:
Heat oven to 350 degrees.


Cook macaroni as directed on package, omitting salt.  Meanwhile, melt butter in a large saucepan on low heat.  Stir in flour and red pepper; cook and stir 2 minutes or until bubbly.  Gradually stir in milk; cook on medium heat 3-5 minutes or until mixture comes to boil, stirring constantly.  Stir in sour cream; simmer on low heat 3-5 minutes or until thickened.  Add shredded cheese; cook and stir 2 minutes or until melted.


Drain macaroni.  Add to sauce.  Spoon into 1 1/2 qt. casserole sprayed with cooking spray; sprinkle with bread crumbs. 


Bake 15 minutes or until heated through.

Chocolate Peanut Butter Cake

(Courtesy of Kraft)

Ingredients:
1 pkg. (2 layer size) devil's food cake mix
1 pkg. (8 oz.) cream cheese, softened
3/4 c. powdered sugar
1/2 c. creamy peanut butter
1 tub (8 oz.) cool whip, thawed, divided
6 squares Baker's semi-sweet chocolate


Directions:
Prepare cake batter and bake ina 9x13 inch pan as directed on package; cool completely.


Beat cream cheese and sugar in a large bowl with mixer until blended.  Add peanut butter; mix well.  Blend in 1 cup cool whip; spread onto cake.


Melt chocolate as directed on package.  Mix with remaining cool whip; spread over cake.  Refrigerate 1 hour before serving.

Filet Mignon with Grey Poupon Sauce

(Courtesy of Kraft)

Ingredients:
4 beef filet mignon steaks (1 lb.)
1/4 tsp. ground black pepper
2 tsp. peanut oil
4 tsp. finely chopped onions
2 Tbsp. dry sherry
1/4 c. whipping cream
2 Tbsp. Grey Poupon Harvest Coarse ground mustard


Directions:
Season steaks with pepper.  Heat oil in large skillet on high heat.  Add steaks; cook 2-3 minutes on each side or until browned on both sides.  Cook 3-4 minutes on medium heat or until steaks are medium doneness (160 degrees), turning occasionally.  Remove steaks from skillet; cover to keep warm.  Discard drippings from the skillet.


Add onions to skillet; cook and stir 2-3 minutes or until crisp-tender.  Add sherry; stir to loosen browned bits from bottom of skillet.  Stir in cream and mustard; cook 5 minutes or until thickened, stirring occasionally.


Serve steaks topped with the sauce.

Orange Beef Teriyaki

(Courtesy of Taste of Home)

Ingredients:
1 can (11 oz.) mandarin oranges
1 Tbsp. cornstarch
1 1/2 lb. beef top sirloin steak, thinly sliced
2 Tbsp. canola oil
1/2 c. soy sauce
2 Tbsp. honey
1 1/2 tsp. ground ginger
1 garlic clove, minced
Hot cooked rice
Green onion and orange peel curls, optional


Directions:
Drain oranges, reserving juice; set oranges aside.  In a small bowl, combine cornstarch and 2 Tbsp. reserved juice until smooth; set aside.


In a large skillet or wok, stir-fry beef in oil.  Add the soy sauce, honey, ginger and remaining juice.  Cover and cook over medium heat for 5-10 minutes or until meat is tender.  Add garlic; cook 1 minute longer.


Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the oranges.  Serve with rice.  Garnish with green onions and curls if desired.

Peach Cobbler for Two

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. brown sugar
2 tsp. cornstarch
1/4 c. water
1 1/2 c. sliced fresh or frozen peaches
1 Tbsp. butter or margarine
1 tsp. lemon juice
TOPPING:
1/3 c. all-purpose flour
2 Tbsp. sugar
1/2 tsp. baking powder
Pinch of salt
2 Tbsp. milk
4 1/2 tsp. butter or margarine, melted
1/4 tsp. grated orange peel


Directions:
In a small saucepan, combine brown sugar, cornstarch and water until smooth.  Add peaches; bring to a boil. Cook and stir for 2 minutes.  Reduce heat to low; stir in butter and lemon juice.  For topping, combine flour, sugar, baking powder and salt in a bowl.  Stir in milk, butter and orange peel. Transfer hot peach mixture to an ungreased 1 qt. baking dish.  Spoon topping over peaches.  Bake, uncovered, at 400 degrees for 25 minutes or until golden brown.

Biscuits for Two

(Courtesy of Taste of Home)

Ingredients:
1/2 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
2 Tbsp. shortening
3 Tbsp. milk
2 Tbsp. butter or margarine, melted and divided


Directions:
In a small bowl, combine flour, baking powder and salt.  Cut in shortening until mixture resembles coarse crumbs.  Add milk, tossing with a fork until a ball forms.  Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter.  Place on a greased baking sheet.  Brush tops with 1 Tbsp. butter.  Bake at 450 degrees for 9-11 minutes or until golden brown.  Brush with remaining butter.  Serve warm

Sweet-Hot Sausage Meatballs

(Courtesy of Taste of Home)

Ingredients:
2 cans (8 oz. each) water chestnuts, drained
1 lb. bulk pork sausage
1 lb. bulk hot pork sausage
1/4 c. cornstarch
1 c. maple syrup
2/3 c. cider or red wine vinegar
1/4 c. soy sauce


Directions:
In a blender or food processor, process water chestnuts until minced.  Transfer to a bowl; add sausage.  Mix well.  Shape into 1 inch balls.  Place in an ungreased baking pan.  Bake, uncovered, at 350 degrees for 20-25 minutes or until meat is no longer pink.  Meanwhile, in a saucepan, combine cornstarch, syrup, vinegar and soy sauce; stir until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Drain meatballs; add to sauce and heat through.

Hunter's Stew

(Courtesy of Mr Food)

Ingredients:
2 lb. smoked Polish sausage, diagonally sliced into 1 inch slices
1 large cooking apple, peeled, cored and sliced
1 (30 oz.) pkg. fresh sauerkraut, 2 Tbsp. juice reserved
1 medium onion, chopped
1 can (14 1/2 oz.) diced tomatoes, undrained
3 slices bacon, cooked and crumbled

Directions:
Place all ingredients, including reserved sauerkraut juice, in a 3 1/2 or 4 qt. slow cooker, layering in order listed.

Cover and cook on low setting for 7 hours.

http://www.mrfood.com/Stew-Recipes/Hunters-Stew-4262

Potato Kielbasa Skillet

(Courtesy of Taste of Home)

Ingredients:
1 lb. red potatoes, cubed
3 Tbsp. water
3/4 lb. smoked kielbasa or Polish sausage, cut into 1/4 inch slices
1/2 c. chopped onion
1 Tbsp. olive oil
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
1/2 tsp. dried thyme
1/4 tsp. pepper
4 c. fresh baby spinach
5 bacon strips, cooked and crumbled

Directions:
Place potatoes and water in a microwave-safe dish.  Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender.  Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through.  Add spinach and bacon; cook and stir until spinach is wilted.

Bacon-Wrapped Pork Tenderloin

(Courtesy of Kraft)

Ingredients:
5 slices uncured bacon
1 pork tenderloin (1 lb.)
1/4 tsp. cracked black pepper
1/4 c. packed brown sugar
2 Tbsp. apple juice
1 tsp. Dijon mustard
Dash ground nutmeg

Directions:
Heat oven to 400 degrees.  Wrap bacon around meat.  Place in foil-lined pan sprayed with cooking spray; sprinkle meat with pepper.

Bake for 20 minutes or until cooked to 135 degrees.  Meanwhile, bring remaining ingredients to a boil in a saucepan on medium heat, stirring occasionally.

Brush meat with glaze.  Bake 10 minutes or until done (145 degrees); cover loosely with foil.  Let stand 5 minutes before slicing.

Note~ Can substitute ground red pepper (cayenne) for the black pepper.

Peanut Butter-Chocolate Cheesecakes

(Courtesy of Better Homes and Gardens)

Ingredients:
3/4 c. finely crushed chocolate wafers
2 Tbsp. melted butter (no substitutes)
1 Tbsp. sugar
12 chocolate kisses
2 pkgs. (8 oz. each) cream cheese, softened
1/3 c. sugar
2 eggs
1/2 tsp. vanilla
1/2 c. chunky peanut butter
1/3 c. semisweet chocolate pieces
1 tsp. shortening

Directions:
Heat oven to 325 degrees.  Line twelve 2 1/2 inch muffin cups with foil liners.  Combine crushed wafers, melted butter and 1 Tbsp. sugar in a small bowl.  Divide among lined cups; press into bottoms.  Place 1 chocolate kiss, point up, in each cup.

Beat cream cheese and 1/3 c. sugar in a medium mixing bowl with an electric mixer until smooth.  Beat in eggs and vanilla just until blended.  Beat in peanut butter.  Carefully spoon about 1/4 c. mixture over kiss in each cup, making sure to keep the kisses centered on the bottom of the cup (cups will be full).  Bake about 25 minutes or until filling is set.  Cool for 30 minutes in the pan on a wire rack.

Heat chocolate pieces and shortening in a small saucepan over low heat, stirring constantly, until melted and smooth.  Remove cheesecakes from foil cups.  Drizzle melted chocolate over cheesecakes.  Chill 1 hour or until chocolate is set. 

You can make this ahead of time and cover then chill it for up to 36 hours.  You can also freeze it (do not remove from foil liners) for up to 1 month prior to drizzling the chocolate on top.  Let law in the fridge before drizzling the chocolate on top.

Bellini

(Courtesy of Clinton Kelly)

Ingredients:
2 oz. peach juice or peach puree
2 oz. champagne

Directions:
Pour peach ingredients into a champagne flute.  Slowly add champagne.  Serve.