Quick and Creamy JELL-O(R) Dessert

Ingredients

1 1/2 cups boiling water
1 pkg. (4 serving size) JELL-O Brand Gelatin, any flavor
1 (8 ounce) tub COOL WHIP Whipped Topping, unthawed, divided

Cooking Directions

1. Stir boiling water into dry gelatin in large bowl until completely dissolved. Add 2/3 of the frozen whipped topping (about 2 cups); stir with wire whisk until whipped topping is melted and mixture is well blended. Refrigerate remaining whipped topping for later use as garnish.
2. Pour gelatin mixture evenly into 5 dessert cups. Refrigerate 2 hours or until set.
3. Top with remaining thawed whipped topping just before serving.

Yield: 5 servings

Foil Packet Southwestern Chicken Dinner

Ingredients

2 cups MINUTE Brown Rice, uncooked
1 3/4 cups warm water
4 small boneless skinless chicken breast halves
1/4 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
1 1/2 teaspoons chili powder
1/2 cup KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped

Cooking Directions

1. Preheat oven to 400 degrees F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.


2. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.


3. Bake 25 to 30 min. or until chicken is cooked through (170 degrees F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Yield: 4 servings

America's Favorite Grilled Cheese Sandwich Lunch

Ingredients

2 slices white bread
2 KRAFT Singles
1 small apple, any variety
1/2 cup carrot sticks
1 cup fat free milk

Cooking Directions

1. Top 1 bread slice with Singles and second bread slice.
2. Spray small skillet with cooking spray. Add sandwich; cook on medium heat until lightly browned on both sides.
3. Serve with apple, carrots and milk.

Yield: 1 servings

Breakfast Burrito

Ingredients

4 slices OSCAR MAYER Turkey Bacon
2 (7 inch) flour tortillas
2 tablespoons KRAFT Shredded Sharp Cheddar Cheese
2 large egg whites
1 tablespoon chopped canned green chilies
TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa (optional)

Cooking Directions

1. Cook turkey bacon in nonstick skillet on medium heat 8 to 10 minutes or until lightly browned. Place 2 turkey bacon slices on each tortilla; sprinkle with cheese.
2. Beat egg whites and chilies. Add to hot skillet. Cook and stir 2 minutes or until set.
3. Divide egg mixture between tortillas; fold tortillas over filling. Top with salsa.

Yield: 2 servings

Sun-Dried Tomato and Goat Cheese Appetizers

Ingredients

1 (12 ounce) can Pillsbury(R) Golden Layers(R) Refrigerated Buttermilk Biscuits
1/2 cup mayonnaise
1/2 cup crumbled goat cheese
1/4 cup chopped drained oil-packed sun-dried tomatoes
1 teaspoon dried onion flakes
1 teaspoon dried pesto seasoning
1 tablespoon grated Parmesan cheese

Cooking Directions

1. Heat oven to 375 degrees F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds. Press each in ungreased miniature muffin cup.
2. In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese.
3. Bake at 375 degrees F for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.

Yield: 20 servings

Swirled Cheesecake Brownies

Ingredients

1. 4 ounces reduced-fat cream cheese (Neufchatel)
2. 1/4 cup sugar
3. 1 large egg
4. 1 tablespoon all-purpose flour
5. 1 tablespoon nonfat plain yogurt
6. 1/2 teaspoon vanilla extract
7. 2/3 cup whole-wheat pastry flour
8. 1/2 cup unsweetened cocoa powder
9. 1/4 teaspoon salt
10. 1 egg
11. 2 large egg whites or dried egg whites (see Ingredient note), reconstituted according to package directions
12. 1 1/4 cups packed light brown sugar
13. 1/4 cup canola oil
14. 1/4 cup strong brewed (or prepared instant) coffee or black tea
15. 2 teaspoons vanilla extract

Cooking Directions

1. Preheat oven to 350 degrees F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
2. To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
3. To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
4. Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
5. Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.

Yield: 24 servings

Tagliatelli with Chestnuts, Pancetta, and Sage

Ingredients

1. 3 ounces pancetta (Italian unsmoked cured bacon), chopped
2. 1 tablespoon extra-virgin olive oil
3. 1 small onion, finely chopped
4. 4 cloves garlic, minced
5. 2 tablespoons finely chopped fresh sage
6. 8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled
7. 8 ounces dried flat egg pasta such as tagliatelle or fettuccine
8. 1 cup finely grated Parmigiano-Reggiano
9. 2 tablespoons unsalted butter
10. 1 tablespoon finely chopped fresh flat-leaf parsley

Cooking Directions

1. Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
2. Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

Yield: 6 servings