Ingredients
- Servings: 6
- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of celery soup
- 8 ounces shredded cheddar cheese
- 1 cup croutons
Recipe
- preheat oven to 350 degrees f (175 degrees c).
- place chicken breasts in a 9x13 inch baking dish. spread soup over chicken, sprinkle cheese over soup and top with croutons.
- bake at 350 degrees f (175 degrees c) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.
Ingredients
- Servings: 6
- 2 tablespoons parkay® original spread-tub
- 3/4 cup thinly sliced yellow onion
- 8 ounces fresh pre-chopped kale, large stems removed
- 1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
- 1/4 cup water
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 4 slices fully cooked bacon
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 40 mins
- melt parkay in large skillet over medium-high heat. add onion; cook 2 to 3 minutes or until tender. add kale; stir to combine. add undrained tomatoes, water, garlic salt and pepper; stir gently. cover; cook 10 to 15 minutes or until kale is tender, stirring occasionally.
- meanwhile, heat bacon in microwave according to package directions. cut into bite-size pieces. stir bacon into kale mixture before serving.
Ingredients
- Servings: 12
- 1 (16 ounce) package angel hair pasta
- 1 (28 ounce) jar spaghetti sauce
- 1 (5.8 ounce) package crisp taco shells
- 1/4 cup grated parmesan cheese
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the angel hair pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. drain well in a colander set in the sink.
- return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. cook on high until warmed and crisp, 30 to 45 seconds. fill the warm taco shells with the pasta mixture. sprinkle pasta filling of each shell with about 1 teaspoon of parmesan cheese to serve.
Ingredients
- Servings: 1
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
Recipe
Preparation Time: 25 mins
Ready Time: 1 hr 25 mins
- in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
- in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.
Ingredients
- Servings: 1
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
Recipe
Preparation Time: 25 mins
Ready Time: 1 hr 25 mins
- in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
- in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.
Ingredients
- Servings: 3
- 2 cups semisweet chocolate chips
- 2 cups butterscotch chips
- 2 (5 ounce) cans chow mein noodles
- 1/2 cup cashew halves
Recipe
- in a heavy saucepan, combine chocolate and butterscotch chips. melt, stirring constantly over low heat.
- remove when melted and add chow mein noodles. add cashews or peanuts. mix quickly to coat dip out tablespoons wax paper. cool. (can also melt chips in the microwave.)
Ingredients
- Servings: 16
- 1 1/4 cups finely chopped toasted pecans
- 2 tablespoons non-hydrogenated margarine, melted
- 2 tablespoons sugar
- 32 kraft caramels, chopped
- 3 tablespoons milk
- 3 (250 g) packages philadelphia brick cream cheese, softened
- 3/4 cup white sugar
- 3 eggs
- 1 (8 ounce) package bakers semi-sweet chocolate, melted, cooled slightly
- 1/2 cup pecan halves, toasted
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 5 hrs 10 mins
- heat oven to 350 degrees f. cover bottom of 9 inch springform pan with parchment paper. combine chopped pecans, margarine and 2 tablespoon sugar; press bottom of pan. microwave caramels and milk in microwaveable bowl on medium 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. spread over crust to within 1 inch of edge; cool.
- beat cream cheese and remaining sugar with mixer until blended. add eggs, 1 at a time, mixing on low speed after each just until blended. stir in chocolate; pour over caramel layer.
- bake 45 to 50 minutes or until centre is almost set. run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. refrigerate 4 hours. sprinkle with pecans halves just before serving.
