South-of-the-Border Chicken Bake

South-Of-The-Border Chicken Bake
1 c  sour cream
1/2 c  ricotta cheese (or creamed cottage cheese)
8 oz cream cheese,softened
3 c  coarsely chopped cooked chicken,(about 3 boneless/skinless breasts)
3 c  rice,Cooked
1 1/2 c  Monterey jack cheese -Shredded
1 can cream of chicken soup (10 -3/4 oz.)
1 can chopped green chilies,(4-oz.) drained
2    tomatoes,coarsely chopped
1/2 c  pitted black olives,drained
1/2 t  salt
1/4 t  garlic powder
1 c  coarsely corn (or tortilla) chip,Crushed

Blend together sour cream, ricotta cheese and cream cheese until smooth. Add remaining ingredients, except corn chips, to cheese mixture.

Pour into ungreased shallow 3 qt. baking dish. Sprinkle with corn chips. Bake in preheated 350 degree oven for 25 to 30 minutes.
Makes 8-10 servings.

The Big Game Chex Mix

The Big Game Chex® Mix

Go for the extra points with this touch-of-honey savory mix that’s perfect for munching during your favorite game.

Prep Time:15 min

Start to Finish:30 min

Makes:24 servings (1/2 cup each)

Use your favorite combination of Chex® cereal—just make sure to use a total of 9 cups.

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

2 cups honey mustard flavor small pretzel twists, pieces or nuggets

1 cup smoked almonds

1/4 cup butter or margarine

2 tablespoons yellow mustard or hot and spicy mustard

2 tablespoons honey

1 teaspoon seasoned salt

-1.  Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

1.  In large microwavable bowl, mix cereals, pretzels and almonds.

2.  In microwavable measuring cup, microwave butter, mustard, honey and seasoned salt uncovered on High 1 to 2 minutes or until butter is melted and mixture is hot; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring every 2 minutes, until mixture begins to brown.

3.  Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, pretzels and almonds. In 1-quart saucepan, heat butter, mustard, honey and seasoned salt over medium heat, stirring frequently, until butter is melted and mixture is hot. Pour over cereal mixture, stirring until evenly coated. Bake uncovered about 45 minutes, stirring every 15 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

1/2 Cup: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 290mg; Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 3g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 25% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*% Daily Values are based on a 2,000 calorie diet.

Honey-Roasted Chex Mix

Honey-Roasted Chex® Mix

Mix up this honey-of-a-crunchy snack mix and offer generous bowls of it instead of popcorn on family movie night.

Prep Time:15 min

Start to Finish:55 min

Makes:15 servings (1/2 cup each)

Be sure to use light corn syrup—the dark variety will make the snack a bit darker in color and stronger in flavor.

3 cups Corn Chex® cereal

2 cups Cheerios® cereal

1 1/2 cups Bugles® original corn snacks

1/2 cup honey-roasted peanuts or 1 cup pretzels

2 tablespoons light corn syrup

2 tablespoons honey

1 tablespoon butter or margarine

1/2 teaspoon vanilla

1.  Heat oven to 325°F. In very large bowl, mix cereals, snacks and peanuts.

2.  In 1-quart saucepan, heat corn syrup, honey and butter to boiling over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture, stirring until evenly coated. Spread in ungreased 15x10x1-inch pan.*

3.  Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Break into bite-size pieces. Store in airtight container.

*A 13x9-inch pan can be used instead. Bake 24 minutes, stirring after 12 minutes.

High Altitude (3500-6500 ft): No change.

1/2 Cup: Calories 110 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 140mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 5g); Protein 2g % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*% Daily Values are based on a 2,000 calorie diet.

Kitchen Sink Scrub

Wonderful Kitchen Sink Scrub That Makes Your Sink Glow!

1/2 cup baking soda
1/8 cup vinegar
5 drops lemon essential oils
5 drops orange essential oils

Combine everything in a bowl.
Wet a sponge.
Dip it in the prepared scrub and scrub away on your dirty sink that's
looking lifeless.
Keep for 5 minutes.
Wash off with tap water.
Wipe dry.

Homemade Cream-Style Soup Mix

Homemade Cream-Style Soup Mix

Cooking for One or Two Cookbook

This easy-to-make soup mix is great to have on hand for those nights when you need to whip up supper in a hurry. It's also a great substitute for canned cream soup in a recipe.

SERVINGS: 16
CATEGORY: Soup
METHOD:
TIME: Prep/Total Time: 5 min.

2 cups instant nonfat dry milk powder
1/2 cup plus 2 tablespoons cornstarch
1/2 cup mashed potato flakes
1/4 cup chicken bouillon granules
2 tablespoons dried vegetable flakes
1 teaspoon onion powder
1/2 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/8 teaspoon white pepper

In a food processor or blender, combine all the ingredients; cover and process until vegetable flakes are finely chopped. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups total.

Use as a substitute for half a 10-3/4-oz. can of condensed cream of chicken, mushroom or celery soup.

For half of a can of soup, in a microwave-safe dish, whisk together 2/3 cup water and 3 tablespoons soup mix. Microwave, uncovered, on high for 2 to 2-1/2 minutes, whisking occasionally.

For mushroom soup, add 1/4 to 1/2 cup sauteed sliced mushrooms. For celery soup, add 1/8 teaspoon celery salt or one sauteed sliced or chopped celery rib.

Yield: 3 cups total.

Nutrition Facts:
One serving: 3 tablespoons Calories: 87 Fat: 0 g Saturated Fat: 0 g Cholesterol: 3 mg Sodium: 742 mg Carbohydrate: 15 g Fiber: 0 g Protein: 6 g

Bacon Horseradish Dip

Bacon Horseradish Dip

A delicious dip served along with crackers. Give it a try!

Prep: 5 min - Total: 3 hr 5 min

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (2.8 oz.) OSCAR MAYER Real Bacon Recipe Pieces or Bits
1 Tbsp. Worcestershire sauce
1 Tbsp. KRAFT Prepared Horseradish
1/2 tsp. hot pepper sauce
Dash garlic powder

MIX all ingredients until well blended; cover.

REFRIGERATE several hours or until chilled.

SERVE with assorted NABISCO Crackers, chips or assorted cut-up vegetables.

Makes 2-1/4 cups

Special Extra: Hollow out cherry tomatoes and fill with dip for a deliciously different appetizer.

This recipe created by Kraft Foods.