Hit List ( The recipes ppl are buzzing about this summer)

Budget101 Discussion List Archives Budget101 Discussion List Hit List ( The recipes ppl are buzzing about this summer)

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      Mexican Layered Dip

      Prep Time: 10 min

      Total Time: 3 hr 10 min

      Makes: 5 cups dip or 40 servings, 2 Tbsp. dip and 1 oz. chips each

      1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than

      Cream Cheese, softened

      1 Tbsp. Taco Seasoning Mix

      1 cup Thick ‘N Chunky Salsa

      1 cup drained canned black beans, rinsed

      1/2 cup chopped green onions

      1 cup 2% Milk Shredded Reduced Fat Cheddar Cheese

      1 cup shredded lettuce

      2 Tbsp. sliced pitted ripe olives

      3 pkg. (13 oz. each) baked tortilla chips

      BEAT Neufchatel cheese with electric mixer on medium speed until

      creamy. Add seasoning mix; beat until well blended. Spread onto

      bottom of serving plate or 9-inch pie plate.

      LAYER remaining ingredients over Neufchatel cheese mixture; cover.

      REFRIGERATE at least 1 hour before serving. Serve with tortilla chips.

      .

      BBQ Scalloped Potatoes

      Prep Time: 15 min

      Total Time: 35 min

      Makes: 6 servings, 1/2 cup each

      2 cups thinly sliced peeled potatoes (about 1/4-inch thick)

      1 cup thinly sliced carrots

      1/2 cup water

      1/3 cup plus 1 Tbsp. 100% Grated Parmesan Cheese, divided

      1/3 cup MIRACLE WHIP Dressing

      2 Tbsp. chopped fresh parsley

      PREHEAT grill to medium heat. Place potatoes and carrots in

      microwaveable bowl. Add water; cover. Microwave on HIGH 5 to 7 min.

      or until potatoes are crisp-tender; drain well. Meanwhile, mix 1/3

      cup Parmesan cheese and the dressing. Add to potato mixture; mix

      lightly.

      SPOON onto center of 20-inch piece of heavy-duty foil sprayed with

      cooking spray. (Or, use a double layer of regular foil.) Bring up

      foil sides. Double fold top and ends to seal packet, leaving room for

      heat circulation inside. Place on upper shelf of grill.

      GRILL 15 to 20 min. or until vegetables are tender. Cut slits in foil

      to release steam. Open packet carefully. Sprinkle potato mixture with

      parsley and the 1 Tbsp. Parmesan cheese.

      .

      Greek Isles Pasta Salad

      Prep Time: 15 min

      Total Time: 15 min

      Makes: 8 servings, 1 cup each

      3 cups farfalle (bow-tie pasta), uncooked

      2 cups baby spinach leaves

      1 cup Natural Mediterranean Style Cheese Crumbles

      1 cup cherry tomatoes, halved

      3/4 cup drained canned chickpeas (garbanzo beans), rinsed

      1/2 cup Greek Vinaigrette Dressing

      COOK pasta as directed on package; drain. Place in large bowl.

      ADD remaining ingredients; mix lightly.

      SERVE immediately or cover and refrigerate until ready to serve.

      .

      Grilled Bruschetta Chicken

      Prep Time: 5 min

      Total Time: 30 min

      Makes: 4 servings

      1/4 cup Sun-Dried Tomato Dressing, divided

      4 small boneless skinless chicken breast halves (1 lb.)

      1 medium tomato, finely chopped

      1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

      1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

      PLACE large sheet of heavy-duty foil over half of grill grate;

      preheat grill to medium heat. Pour 2 Tbsp. of the dressing over

      chicken in resealable plastic bag; seal bag. Turn bag over several

      times to evenly coat chicken with the dressing. Refrigerate 10 min.

      to marinate. Remove chicken from marinade; discard bag and marinade.

      GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine

      tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

      TURN chicken over; place, cooked-side up, on foil on grill. Top

      evenly with tomato mixture. Close lid. Grill an additional 8 min. or

      until chicken is cooked through.

      .

      Caramelized Beef Skewers

      Prep Time: 10 min

      Total Time: 26 min

      Makes: 4 servings, two skewers each

      1 lb. beef sirloin steak, thinly sliced

      1/4 cup A.1. Original Steak Sauce, divided

      1/4 cup Barbecue Sauce

      1 tsp. Dijon Mustard

      TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to

      marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the

      barbecue sauce and mustard; set aside.

      PREHEAT grill to medium-high heat. Thread steak onto eight long

      soaked wooden or metal skewers.

      GRILL skewers 6 min. or until steak is cooked through, turning after

      3 min. and brushing generously with the barbecue sauce mixture.

      .

      OREO & Fudge Ice Cream Cake

      Prep Time: 10 min

      Total Time: 4 hr 10 min

      Makes: 12 servings

      1/2 cup hot fudge ice cream topping, warmed

      1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

      1 pkg. (4-serving size) Chocolate Flavor Instant Pudding & Pie

      Filling

      8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)

      12 vanilla ice cream sandwiches, unwrapped

      POUR fudge topping into medium bowl. Add 1 cup of the whipped

      topping; stir with wire whisk until well blended. Add dry pudding

      mix; stir 2 min. or until well blended. Gently stir in chopped

      cookies; set aside.

      ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long

      piece of foil; top with half of the whipped topping mixture. Repeat

      layers. Top with remaining 4 ice cream sandwiches. Frost top and

      sides of dessert with remaining whipped topping. Bring up foil sides.

      Double fold top and ends to loosely seal packet.

      FREEZE at least 4 hours before serving. Store leftover dessert in

      freezer.

      .

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Budget101 Discussion List Archives Budget101 Discussion List Hit List ( The recipes ppl are buzzing about this summer)