Sunday, May 23, 2010

Congo Bars

Ingredients

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (Oh my and thank you!)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

Directions

  1. Sift flour, baking powder and salt in a large bowl. Set aside.
  2. Combine butter and sugar using a mixer until blended.
  3. Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
  4. Add vanilla and mix.
  5. Add flour and mix until combined.
  6. Stir in chips and then pecans.
  7. Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish. Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Thursday, May 13, 2010

Tortellini Alfredo with Roasted Red Peppers

Ingredients

1 9-ounce package refrigerated meat- or cheese-filled tortellini
1 4-ounce jar roasted red sweet peppers
1/2 cup refrigerated light Alfredo sauce
1/2 cup shredded fresh basil
1/4 to 1/2 teaspoon coarsely ground black pepper

Directions
  1. Cook tortellini according to package directions; drain. Meanwhile, drain sweet peppers and cut into 1/2-inch-wide strips. In a large saucepan heat Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet peppers. Simmer for 5 minutes, stirring often.
  2. Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black pepper.
I double it depending on the size of the refrigerated tortellini.

Italian Chicken and Rice Casserole

Ingredients

2-3 cups cooked, chopped chicken
1 cup rice, uncooked
1 red bell pepper, chopped
handful of chopped fresh parsley
1 cup Italian blend shredded cheese
2 cans chicken broth
1 can cream of chicken soup
1/2-1 tsp. oregano
1/2-1 tsp. basil
1 garlic clove, minced or crushed
black pepper to taste

Directions
  1. Put the chicken in the bottom of a 9×13 casserole dish. Sprinkle the rice, red pepper and parsley over the top. Spread the cheese evenly over the top.
  2. In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic and pepper. Pour evenly over the top of the other ingredients. Bake at 350 degrees for 1 hour – 1 hour and 15 minutes. Let it stand for a few minutes before serving.

Egg-stra Special Skillet Dish

Ingredients

1 lb. potatoes (about 3), peeled, cubed
6 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 cup chopped red peppers
6 eggs
1 cup KRAFT Shredded Cheddar Cheese

Directions
  1. Cook potatoes in boiling water 5 min.; drain well.
  2. Cook bacon in large nonstick skillet on medium-high heat until crisp, stirring occasionally. Remove from skillet; drain on paper towels. Wipe out skillet with additional paper towel. Add onions and peppers to skillet; cook and stir on medium heat 3 min. Add potatoes; cook 10 min., stirring occasionally.
  3. Make 6 small wells in potato mixture. Crack 1 egg into each well; top with bacon and cheese. Cover; cook 5 to 8 min. or until eggs are set.
 

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