Smoky Tomato and Couscous Soup

What you will need for this amazing recipe

1/2 cups sour cream

1/2 cup cilantro leaves

1 tablespoon extra-virgin olive oil

1/4 large onion, finely chopped

1 canned chipotle chile in adobo sauce, chopped

One 32-ounce container chicken broth

One 28-ounce can crushed tomatoes

3/4 cup israeli couscous

4 ounces ham, cut into 1/4 inch cubes

Salt and pepper

How to make it!

1) Using a food processor, pulse the sour cream and 1/4 cup cilantro until smooth; refrigerate.

2) In a large saucepan, heat the olive oil over medium-high heat. Add the onion and chipotle chile and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil for 5 minutes. Add the couscous and cook until al dente, about 8 minutes. Stir in the ham; season with salt and pepper.

3)To serve, top the soup with the cilantro sour cream and remaining 1/4 cup cilantro. 

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Mashed Potato Layer Bake

A pretty layered casserole of creamy mashed white and sweet potatoes is flavored with cream cheese spread and sour cream, and topped with two kinds of cheese for extra flavor.

TIP : Make Ahead: Assemble casserole as directed. Do not add the cheese topping. Cover and refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, uncover and bake casserole as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.

Ingredients:

4 large white potatoes, peeled, chopped and cooked

2 large sweet potatoes, peeled, chopped and cooked

1 tub (8 oz.) Philadelphia® Chive & Onion Cream Cheese Spread, divided

1/2 cup Breakstone's® or Knudsen® Sour Cream, divided

1/4 tsp. each salt and black pepper

1/4 cup Kraft® Shredded or 100% Grated Parmesan Cheese, divided

1/4 cup Kraft® Shredded Cheddar Cheese, divided

Directions:

Preheat oven to 375°F.

Place potatoes in separate bowls.

Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
Stir half of the Parmesan cheese into white potatoes.

Stir half of the Cheddar cheese into sweet potatoes.

Alternately layer half each of the white potato and sweet potato mixture in 2-qt. clear glass casserole.

Repeat layers.
Bake 15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.

Pepperoni Pizza Puffs!

Tip :

Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag.

To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.

What you need :

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup store-bought pizza sauce
2 tablespoons finely chopped fresh basil
1 red bell pepper, sliced

Directions:

Preheat the oven to 375°.

Grease a 24-cup mini-muffin pan.

In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.

Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups.

Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil.

Serve the puffs and red pepper slices with the pizza sauce for dipping.

CHICKEN - PASTA PRIMAVERA

2 c. chopped broccoli1

3 c. chopped onion1

4 tsp. minced garlic1 carrot, cut in thin strips

1 tbsp. vegetable oil

2 c. cut up cooked chicken

1 tsp. salt

2 med. tomatoes, chopped (optional)

1 tsp. salt

8 oz. pkg. wheel noodles

1/3 c. Parmesan cheese

Cook noodles as directed on package.

Cook and stir broccoli, onion, garlic and carrots in oil in 10 inch skillet or wok over medium heat until broccoli is tender, about 10 minutes.

Stir in cooked chicken, salt and tomatoes.

Heat until chicken is hot, about 3 minutes.

Mix chicken mixture with pasta noodles.

Sprinkle with cheese and enjoy. 6 servings.

Mushroom Pork Chops

4 pork chops

salt and pepper to taste

1 pinch garlic salt, or to taste

1 onion, chopped

1/2 pound fresh mushrooms, sliced

1 (10.75 ounce) can condensed cream of mushroom soup

Directions

Season pork chops with salt, pepper, and garlic salt to taste.

In a large skillet, brown the chops over medium-high heat.

Add the onion and mushrooms, and saute for one minute.

Pour cream of mushroom soup over chops.

Cover skillet, and reduce temperature to medium-low.

Simmer 20 to 30 minutes, or until chops are cooked through.

Chicken Pot Pie

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional

Directions
Special equipment: 4 (2-cup) individual baking dishes

Crust:

Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long.

On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.

Brush beaten egg onto each lattice square.

Bake for 5 minutes, or until dough has risen and turned light golden brown.

Set aside until ready to assemble pies.

Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper.

Heat oil in a large skillet over medium-high heat.

Add chicken and saute until cooked through.

Remove from heat and cut into chunks.

Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux.

Slowly add cream and keep stirring.

Add chicken base, garlic, and onion and stir until thickened.

Add peas, carrots, nutmeg, if using, and cut up chicken.

Remove from heat.

Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

Bake for 5 minutes or until bubbly.

Any remaining pie filling may be frozen.

Blueberry Cookie Bars

2 1/4 cups flour
1 cup blanched slicked almonds
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teasoppn slat
1 1/2 sticks (6 ounces) cold unsalted butter, cut into pieces
1 cold egg
1 teaspoon pure vanilla extract
3/4 cup blueberry preserves

1) Preheat the oven to 350. Line a 9-inch square baking pan with a 12-inch-long sheet of foil. Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground. Add the butter and pulse until coarse crumbs form. Beat together the eggand vanilla; drizzle over the dough mixture. Transfer the mixture to a large bowl and knead with your fingertips until clumpy.

2) Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer. Spread the preserves on top. Dot the top with the remaining dough in clumps.

3) Bake until the edges are lightly golden, 35 to 40 minutes. Let cool completely. Turn out of the pan, remove the foil and cut into squares!

Sausage-Stuffed Mushrooms

1 1/2 tablespoons extra-virgin olive oil
24 cremini mushrooms (about 1 lb) stems finley chopped and caps reserved
Salt and Pepper
6 ounces sweet italian bulk sausage
5 cloves garlic, finley chopped
2 ounces shredded fontina cheese
3/4 cup finely chopped arugula

1) Preheat the oven to 375. In a large skillet, heat the olive oil over medium high heat. Add the chopped mushroom stems and cook until softened, 5 to 7 minutes; season with salt. Add sausage and garlic, breaking up the meat, and cook until no longer pink, about 5 minutes.

2) Trasfer the mixture to a bowl. Add three-quarters of the cheese and arugula; season with salt and pepper. Divide the mixture among the mushroom caps and placeon a baking sheet. Sprinkle with the remaining cheese and bake until the caps are softened, 12 to 14 minutes. Top with the remaining arugula.

Baked Eggs on Cheesy Caramelized Onions

And can you believe that this is all under $10!!!!!!!!



2 tablespoons vegetable oil
3 large leeks (about 2lbs) dark green stalks discarded, halved lengthwise and cut crosswise 1/2 inch thick
1 1/2 lbs onions chopped
Salt and Pepper
4 slices country white bread, crusts discarded, toasted
3 ounces swiss cheese shredded
8 eggs

1) Preheat oven to 350. Grease a 3-quart ovall baking dish. In a large, heavy pot or dutch oven, heat the oil over medium heat. Add the leeks, onions and 1/2 teaspoon salt, cover and cook, stirring occasionally, for 10 minutes. Increase the heat to medium high, uncover and cook, stirring frequently, until veggies are softened and browned, about 8 minutes; season with salt and pepper.

2) Line bottom of the prepared baking dish with the toast and sprinkle with half of the cheese. Top with the onion mixture. Using the back of a spoon, make 8 deeps wells in the ionion mixture. Working 1 at a time, crack the eggs into a small bowl and pour them into the wells. Top with the remaining cheese; seasom with pepper.

3) Bake until the egg whites are set but still jiggly, about 20 minutes. Transfer the pan to the broiler and cook until the eggs are just set, 1 to 2 minutes!