Chicken, Potatoe & Vegetable Bake

6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 medium potatoes, peeled, cubed
3 medium carrots, coarsely chopped
1 medium onion, coarsely chopped
3/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing (any light dressing will work)
2 Tbsp. KRAFT Grated Parmesan Cheese
PREHEAT oven to 400°F. Place chicken, potatoes, carrots and onions in large baking dish; drizzle evenly with the dressing.
BAKE 1 hour or until chicken is cooked through.
SPRINKLE with the cheese.

Peachy Oat Muffins

16 oz. can peaches in juice
1 egg
1/4 cup oil
1 tsp vanilla
1/4 cup almonds (optional)
1 cup flour
1 cup old fashioned oats
3/4 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon

Drain peaches, reserve juice. Chop 2 peach halves - set aside. Puree other peaches in blender. Combine with egg, vanilla, juice & almonds. Set aside. In large bowl, combine flour, oats, brown sugar, baking powder, & cinnamon. Pour in liquid ingredients. Mix just to moisten. Fold in chopped peaches. Bake 375 degrees for 12 muffins. (I didn't chop the 2 peach halves - I just pureed them all. I also used whole wheat flour).

Easy Orange Salad

2 3oz pkgs. orange Jello
1 cup boiling water
1 pint orange sherbet
1 can mandarin oranges (drained)
1 8oz. carton cool whip

Dissolve Jello in boiling water. Add sherbet and stir until dissolved. Cool. Fold in oranges and frozen whipped topping. Pour into serving bowl & refrigerate overnight. (I would add another can of oranges).

Homemade Salsa

Two tomatoes diced (or a can of Mexican diced tomatoes works good too)
1-2 jalapenos diced and seeded
1/4-1/2 a bunch of cilantro. Be sure to smell it in the store to get the freshest. It should smell like cilantro.
1/2 an onion. (I just use some onion powder, because I have it in the house)
3 cloves of garlic. (I use Spice Selects Ready to Use Minced Garlic, it is so much easier than the garlic cloves and lasts a long time)
1 teaspoon of salt
1 teaspoon of pepper

Chill for about an hour and serve.

Mac & Cheese Dog Casserole

Courtesy of Rachael Ray!

1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)

Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
Preheat broiler and set rack 12 inches from heat.
While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

Tri-Pepper Salad

INGREDIENTS
1 head romaine lettuce, torn into bite-size pieces
1/2 orange bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/4 ounce Parmesan cheese, thinly sliced
1/4 cup raspberry vinaigrette salad dressing

DIRECTIONS
In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

I used Balsalmic Vinaigrette instead of Raspberry, and added red onions.
Oh, and on the Recipe Club day, I had forgotten to add the Parmesan cheese - oops!!

Texas Caviar

First off, you should know that it isn't really caviar - no fish eggs here! It's highly appetizing and addicting!

1/2 cup cider vinegar
1/2 cup oil
1/2 cup sugar
1 teaspoon salt
1 teaspoon pepper

Bring to a boil (for about 30 seconds), set aside and let cool.

1 can black eyed peas
1 can white corn
1 can pinto beans
1 small can chopped green chilis

Drain

2 Stalks celery
1 green pepper
1 small red onion
2 to 3 Roma tomatoes

Chop small

Mix all ingredients together and refrigerate overnight.
Best served cold with Frito Corn Chips Scoops.

Enchilada Casserole

Prep: 25 minutes
Chill: up to 24 hours
Bake: 40 minutes
Servings: 6 - 8

Ingredients

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinot beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 10 1/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

Directions:

1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hrs.

4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more.

Try it with chicken - I bet it's even better!

Chocolate-Peanut Butter Candy Dessert

12 OREO Cookies, crushed
2 Tbsp. butter, melted
1/2 cup peanut butter
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping
1/4 cup candy-coated peanut butter pieces
MIX crushed cookies and butter; press firmly onto bottom of 8-inch square pan.
PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.
REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

Banana Split Cake

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup PLANTERS Chopped Pecans
MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store any leftover dessert in refrigerator.

Creamy Potato Salad

1 lb. red potatoes, unpeeled, cut into chunks
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/3 cup MIRACLE WHIP Light Dressing
1-1/2 tsp. GREY POUPON Dijon Mustard
1 hard-cooked egg, chopped
4 green onions, sliced
COOK potatoes in boiling water 15 min. or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
MIX dressings and mustard in large bowl. Add potatoes, egg and onions; mix lightly. Cover.
REFRIGERATE at least 30 min. before serving

Penne Salad

3 cups penne pasta, cooked, drained and cooled
4 medium tomatoes, chopped (about 4 cups)
12 slices OSCAR MAYER Hard Salami, chopped
1 cup KRAFT Natural Mozzarella Cheese Crumbles
1/2 cup chopped fresh basil
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
TOSS all ingredients in large bowl.
COVER and refrigerate at least 1 hour to blend flavors.

Fiesta Chicken Enchiladas

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterrey Jack Cheese, divided
8 TACO BELL® HOME ORIGINALS® Flour Tortillas
PREHEAT oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
BAKE 15 to 20 min. or until heated through.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.