Meal in Minutes Monday!

Hello! Tara here with a great recipe that will not only be quick but REALLY yummy!

Coconut Chicken Strips with Pina Colata Sauce

1 cup sweetened coconut
½ all-purpose flour
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder (I doubled this part)
1½ pounds boneless skinless chicken breast, cut into 1 inch strips
1 egg, lightly beaten
¼ cup melted butter

Mix coconut, flour, salt, pepper and garlic in a shallow, flat-bottom dish. Dip chicken in egg then coat with coconut mixture. Place in shallow baking dish and drizzle with melted butter.

Bake at 400°F for 25 minutes or until chicken is browned and cooked through, turning once.

Dipping sauce :
½ cup sour cream
¼ pina colada mix
¼ cup crushed pineapple
2 Tbsp sugar

Mix ingredients until fully incorporated.


I really hope that you enjoy this recipe! My family really enjoyed it!

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Meals in Minutes - Homemade Sloppy Joes

Hey Scrappers! Hope everyone had a wonderful weekend, and a great start to the week! I don't know about you, but in our house, Monday's are a little crazy. I have a great go to meal for you!

Turkey Sloppy Joes! Now this recipe is VERY adaptable.. If you don't like a slightly sweet sloppy joe, leave out the brown sugar. These can also be made with ground beef, or chicken..

2 lbs lean ground turkey

1 medium onion chopped fine

1 bottle chili sauce

1/4 cup ketchup

1 small can tomato paste (can use no salt added variety)

2 tbsp cup yellow mustard

2 tbsp brown sugar, packed (or to taste)

2 cloves garlic minced fine

2 tsp. dry gravy mix (brown variety)

1 tsp. vinegar (regular white or cider vinegar)

Add onion, and ground turkey to pan. Crumble ground turkey and cook on medium heat until no longer pink.

Drain off any fat (should be very minimal)

Turn the heat down to low, and add the remaining ingredients, adjusting to how "saucy" you like your sloppy joes. I like mine with a lot of sauce but not runny.

Once all the ingredients are added, stir well and let simmer for 15 - 20 minutes for the flavors to meld, stirring occasionally.

I usually serve this with Crash Hot Potatoes (found on the Pioneer Woman website) Soooo YUMMY!

Also as a quick dessert, you could serve my version of Cookie Monster Ice Cream Sundaes! We have a restaurant here called Cheddars (I believe they are a chain but I am not sure) Anyway, they have this awesome Cookie Monster dessert.. Basically a freshly baked Chocolate Chip cookie with ice cream stuff on top.. Here is my version:

Refrigerated Chocolate Chip Cookie Dough (I use the pre made to save time, but if you are a purist, then by all means make them from scratch)

Bake according to package directions.

When they are still hot and fresh out of the oven, place one cookie in the bottom of a cereal sized bowl.

Top with a scoop of vanilla ice cream.

Drizzle with hot fudge and a bit of caramel

Top with whipped cream and a cherry.

Now THAT is what I call a fun dinner, and you can have this all on the table in about 40 minutes..

Hope everyone likes the recipes! Have a great rest of the week!!

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Tidbit Tuesday - Recipe for Key Lime Pie

I'm starting to plan my menu for St. Patrick's Day next week and was trying to think of a green dessert. I remembered seeing a Key Lime Pie recipe on Oprah a couple years ago so I decided to look it up and was happy to find the recipe on her website. So in case you are starting to think of what to eat on St. Patrick's Day, I thought I would share the recipe for Mar-a-Lago Key Lime Pie with you today.

Mar-a-Lago Key Lime Pie

Servings: Serves 8

Ingredients

• 3/4 pound graham crackers
• 4 Tbsp. granulated sugar
• 2 sticks melted butter
• 1/4 tsp. sea salt
• 4 egg yolks
• 1 can (14 ounces) condensed milk
• 2/3 cup fresh Key lime juice
• 1 lime , grated zest
• 1 cup heavy or whipping cream , chilled
• 2 Tbsp. confectioners' sugar
• 1/2 tsp. vanilla extract

Directions

To make graham cracker crust: Preheat the oven to 325°.

Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.

To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

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Monday Meals in Minutes

Hey Scrappers! Lori here with your Monday Meals in Minutes. I don't know about you, but Monday's at our house are simply crazy! So I need a meal that I can get on the table fast, but that I don't have to baby sit too much either.

Today I am going to share with you one of our favorites...

Spaghetti Pie

Ingredients:

6 ounces spaghetti

2 tablespoons margarine

1/3 cup grated parmesan cheese

2 eggs (well beaten)

1 cup cottage cheese (I use fat free)

1 lb lean ground beef

1/2 cup chopped onion

1/4 cup green pepper (optional, chopped)

1 (8 ounce) can diced tomatoes

6 ounces tomato paste

1 teaspoon sugar

1 teaspoon oregano

1 teaspoon tarragon

1/2 teaspoon garlic

1/2 cup mozzarella cheese

Instructions:

Preheat oven to 350 Degrees

Cook spaghetti as directed on package

While spaghetti is cooking, brown the ground beef, add onion, green peppers. Drain any excess fat

Add diced tomatoes, tomato paste, sugar, oregano and garlic

When spaghetti is done, drain and add margarine, parmesean cheese and eggs

Mix well

Spray a 9x13 pan with non stick spray and then line the pan with the spaghetti mixture

Spread cottage cheese over spaghetti

Spread meat sauce over spaghetti and cottage cheese

Bake in oven at 350 for 20 minutes. Add mozzarella cheese and bake 5 more minutes.

Serve with garlic bread, and salad.

Makes 6-8 servings.

Enjoy!!

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Tidbit Tuesday

Hey all! Kat here with a little Tidbit Tuesday for you. I know a lot of us are on the constant roller coaster of "dieting" so I thought I would share one of my favorite recipe sites. SkinnyTaste.com. Seriously, this girl has some AMAZING recipes. I have loved every single one I have tried so far and the flavors are just FABULOUS! So far my favorites are the Barbacoa Beef and the Habanero Lime Rice. Just mouthwatering! So, why don't you head on over, try a recipe or two and let us know what you think!

Until next time......

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Valentine's Day Meals in Minutes

Happy Valentine's Day everyone! This is Lori bringing you today's meals in minutes!!

In honor of Valentine's Day, I thought I would share one of my favorite recipes and a story about why it is one of my favorites...

On my third date with my husband, we decided that I would come over to his house, and I would cook a meal for us. When I arrived, I discovered that he totally lived the bachelor life (translation NOTHING to cook with) So we went to the store, and he bought everything I would need to make my recipe. (Pots, pans, knives, measuring cups and spoons; you get the idea) It was then that I started thinking that I could see myself with a guy like that... He was willing to do anything for us to have a nice date! So we went back to his house and I made the following recipe. He said he really liked it, but it wasn't until about a year later that I found out that he had decided that night that he HAD to marry me, because he loved my cooking! Silly story, but true!

What follows is the recipe for simply THE BEST Chicken Marsala EVER! It is super easy, ready in about a half an hour and makes you look like a rock star!

Now the recipe I have calls for you to use chicken breast halves and to pound them out thin for more even cooking. For my family (we have a 4 year old) cutting the chicken into bite sized pieces before cooking shortens the cooking time, stretches the recipe a bit to serve more if necessary and just makes the whole process easier during serving. But... if using cut up chicken offends your sensibilities, then go ahead and use the whole breasts, the rest of the recipe is the same. :-)

Here is what you will need:

• 4 Tbsp. unsalted butter
• 4 boneless skinless chicken breast halves, cut into bite sized pieces of uniform size for even cooking
• 4 shallots (If you don't have shallots, you can use 1 small yellow onion and 2 cloves of garlic both minced fine), minced fine
• 1 lb mushroom, sliced (I prefer Portabella, but use whatever mushrooms you like)
• 4 thin slices of prosciutto, chopped small
• 1/2 C. dry Marsala
• 3/4 C. heavy cream (DO NOT skimp on this it MAKES the sauce so YUMMY)
• 1.5 tsp. lemon juice
• 1 tsp. parsley

Directions:

1. Lightly salt and pepper the chicken
2. In large skillet, sauté chicken and prosciutto in 2 Tbsp. melted butter until lightly browned and mostly cooked through. Prosciutto should be slightly crispy.
3. Remove from pan and set aside.
4. Melt remaining butter in pan and add shallots and mushrooms.
5. Cook until mushrooms are lightly browned and reduced in size.
6. Add Marsala and bring to a boil, scraping browned bits from bottom of pan.
7. Add cream and lemon juice and return to a low boil.
8. Season to taste with salt and pepper.
9. Return chicken to pan for about 3 minutes to reheat and finish cooking.
10. Serve over buttered basil fettuccine and finish with some parsley (also good with mashed potatoes).

This serves 4-6 people

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Meal in Minutes - Orzo with Spinach and Tomatoes

Happy Monday, everyone! Terra here with a quick Monday pasta recipe for you. I recently discovered Rachael Ray's quick and easy recipes and since I am single parenting this week, I knew it would be the best place to look for some quick recipes to cook while my husband is away. I am going to share the recipe I am most looking forward to making with you today.

Orzo with Spinach and Tomatoes

Serves 4

Ingredients

1 pound spinach, washed, dried, stems removed

1 pint grape or cherry tomatoes, halved

2 lemons, zested

1 1/2 cups orzo, cooked to al dente

1 tablespoon extra-virgin olive oil, 1 turn of the bowl

24 basil leaves, torn or thinly sliced

Salt and pepper

Preparation

Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.

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Monday Meals in Minutes...

It's no secret around my house that I love to cook. I love to experiment with food! I have a bit of a cookbook obsession, so I've got close to a million recipes at my fingertips (not counting the infinite number of recipes on the internet!). So today, I'm bringing you all one of those myriad recipes. Without further ado, I give you Parmesan Roasted Broccoli!! (Yeah yeah yeah, I know it's a side dish, but it's quick and easy and delicious!)

Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions
Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.


Seriously...best. broccoli. ever. We have this at least twice a week. It takes mere minutes to put together and it's just so delicious!! Give it a try, I know you'll love it!

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Monday's Meals in Minutes: Meatball Mania!

Meatballs!  Besides calling my kids that, I love to eat them!  I hope you do too - cause that is my meal to share today!  Hello to everyone out there, this is Jenn (jk703) here to share an easy family favorite!

Crock Pot Meatballs!

You will need (the winded version):
Frozen Meatballs!  I choose to use Turkey meatballs...and I made 96 meatballs. 
Red Spagetti Sauce - homemade sauce or bottled sauce will do! 
Diced Veggies -  approx. 2-3 cups - onions, mushrooms, squash, zucchini, green pepper, carrots, or any others that you might like. 
McCormack Grinders Italian Seasoning
Optional:  Cheese, Garlic (Powder, Salt, or even Fresh... add if you like)


1. Plop the meatballs in your crock pot....set to Low Temperature. I have a 96 piece bag!
2. Add either your own sauce or any other sauce you like, approx. 32-48 oz.  I tend to use about half of the number of meatballs! For today, since I have 96 meatballs, I used approx. 48 oz. of sauce. Here is a pic as I am adding the sauce in... Turkey Meatballs are sooo yummy!

3. Add the diced veggies.  I've added onion, green pepper, mushrooms - they are very small because I try to hide them from my kids!  LOL!
4. Stir it all together; coat meatballs and veggies well. 
5. Sprinkle some garlic salt or garlic powder, or even a fresh clove of garlic. 
6. Grind the McCormack Grinders Italian Seasonings.  I used about a 1/2 tsp for my large amount. Stir. 


Cook for  4-6 hours on low. Remember to check your meatballs at 4, 5, and 6 hours depending on your crock pot and temperature settings.  Here are mine after a good stir and 6 hours of cooking... 

Now at the end... you have some choices for your dinner. You could boil some pasta and serve the meatballs over.  Just toss the cooked pasta in with the meatballs and serve... OR you could do what we did and make mini Meatball Hoagies!  My boys love them, and they are yummy!  Sprinkle the cheese goodies on top if you like... We didn't tonight, but it is my fav topping!

This big batch is perfect for lunch later in the week or a second meal one night! Easily freezes too!  Hope you've enjoyed it!  


Thanks for visiting!  If you have any recipes that you are looking for a fast version for, let me know -- I love a good challenge!  Have a great Monday!
Jenn
(jk703)

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Meal in Minutes Monday: Mac and Cheese Soup

During the first few weeks in January, many people are starting a journey to a "healthier me." I'm one of those. And I was thrilled to find in my new Food Network magazine a whole week's worth of light family dinner recipes!

One recipe I'm looking forward to trying and wanted to share with you is the Mac & Cheese Soup. Our almost-seven-year-old is a mac & cheese fanatic! So I'm sure he'll enjoy this twist on the traditional macaroni and cheese.

Ingredients:
Kosher salt
4 ounces elbow macaroni (1 cup)
Cooking Spray
2 plum tomatoes, sliced 1/2 inch thick
4 half-inch thick slices baquette
Freshly ground pepper
3 shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all-purpose flour
3 3/4 cups fat-free low-sodium chicken broth
1 1/4 cups 2% milk
6 ounces shredded cheddar cheese (about 1 1/2 cups)
1/4 cup grated parmesan cheese

Directions:
1. Position a rack in the upper third of the oven and preheat to 450*. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
2. Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
3. Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
4. Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

Serves 4.

Per serving: Calories: 476; Fat: 20 g; Cholesterol: 64 mg; Sodium: 636 mg; Carbohydrates: 46 g; Fiber: 2 g; Protein: 27 g.

Let me know if you make this and like it! My son is going to Florida this week with this grandparents, so I won't be making it until he comes home. I'd love to hear how you liked it!!

Kristin

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Meals in Minutes Monday

Good morning my fellow bloggers, Kara here again with a recipe I think you will love. I have had this craving lately for some potato soup, I have never made any but we went to Applebee's the other day and they had this yummy loaded baked potato soup. I have been searching all over for the recipe. Well, I found one from Kraft Foods I was surprised as to how easy this really is. So let's get started!

Prep time: 15 mins
Total time: 30 mins
Makes: 4 servings, about 1 cup each

What you need: 1lb baking potatoes (about 2) cubed.
1 can (14-1/2 oz) fat free reduced sodium chicken broth
1 cup milk
3 slices of bacon,cooked,crumbled,and divided
1 cup KRAFT shredded cheddar cheese, divided
1 green onion, sliced
1/4 cup sour cream

How to make it: Microwave potatoes in a large microwaveable bowl, on high for 5 minutes, stirring after 2-1/2 minutes. Stir in brother and milk. Microwave for 10 minutes, stirring after 5 minutes. Carefully crush potatoes with potato masher. Leave 2 Tbsp each bacon and cheese and 1 Tbsp onions for topping. Stir remaining bacon cheese and onions into soup. You may now serve topped with reserved bacon, cheese, onions, and sour cream. Now you should have a yummy hot delicious soup for your family! (side note, you may peel your potatoes if you'd like)

You may also serve with a side salad and biscuits. I hope you enjoy this recipe as much as I did! Please if you make this and try it, stop by our blog and let us know how it turned out! Have a great day!!

Kara

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Monday's Meals In Minutes 12/27

Hello everyone, Kara here with a yummy recipe I hope your family will enjoy as much as my family does.
It's called Mac&Cheese Lasagna. At first I wasn't too sure about this one, because Mac&Cheese in my lasagna, just did not sound good. But if you have a son like mine, all he eats is mac&cheese and chicken. (which he thinks everything is chicken) So I came across this recipe from www.kraftfoods.com 

Here is what you'll need:

1 Pkg (7-1/4 oz) Kraft Mac & Cheese Dinner

1/2 lb lean ground beef 

1 1/2 cups Spaghetti sauce 

1 cups Kraft shredded Low-Moisture Part-skim Mozzarella 

cheese.

2 Tbsp. Kraft grated Parmesan cheese

Make it:

Bake oven to 350 F

Prepare Dinner as directed on package, using the light prep directions. Meanwhile brown meat in skillet, drain.

Spoon half the Dinner into lightly greased 8-inch square baking dish;

top with layers of half each sauce,meat and shredded cheese. Repeat layers, the sprinkle with 

Parmesan cheese.

Bake 20 mins, or until heated throughly. ( I bake a little longer brown the cheese on top a little more)

Hope you enjoy today's Meals in Minutes. As always, have a great day!!

Kara

                                                                                                                                    

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Meal in Minutes Monday: Breakfast for Dinner

We love waffles in our family! And while most of the time, I serve them for breakfast, every once in awhile we have breakfast for dinner. It's quite a treat!

This is one of my favorite recipes. Serve 'em up with butter & locally grown maple syrup and my oh my- so tasty!

Whole Wheat Waffles

Ingredients:
1 1/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cup milk
6 tablespoons vegetable oil
2 large eggs
1/2 cup finely chopped pecans (optional)

Directions:
1. Mix all ingredients until well blended. Let sit for five minutes.
2. Preheat waffle maker on desired setting.
3. Pour 1/2 cup batter onto the hot center of the grid.
4. Keep waffles warm in a 200 degree oven until ready to serve.

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Monday's Meal in Minutes - Cheese Chicken 'n' Shells

Have you ever come across a recipe that you thought you'd make just to try it but ended up loving it sooooo much you tell everyone about it?  That's exactly what happened with this Cheesy Chicken 'N' Shells recipe that I got off the Cooking for Two section of Taste of Home's website.  I was in a rush one night and it looked easy enough, so I printed it and made it - instant hit.   My husband is constantly asking for it since we had it, and I can't wait to have it again!  It's a recipe designed for 2-4, but you could easily double/triple the quantities if you need to serve more.  It looked like a lot, but it was so nummy we gobbled it right up lol.

Cheesy Chicken 'N' Shells

Recipe & Photo by Taste of Home

 

Ingredients

• 1-1/2 cups uncooked medium shell pasta
• 2 tablespoons all-purpose flour
• 1/4 cup water
• 1-1/4 cups chicken broth
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup VELVEETA Pasteurized Prepared Cheese Product diced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon paprika
• 1-1/2 cups cubed cooked chicken
• 3 tablespoons dry bread crumbs
• 1 tablespoon butter, melted

Directions

• Cook pasta according to package directions. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 5 minutes or until cheese is melted.
• Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2 qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 2-4 servings.

Nutrition Facts: 1 serving (1 cup) equals 429 calories, 16 g fat (7 g saturated fat), 70 mg cholesterol, 1,304 mg sodium, 44 g carbohydrate, 2 g fiber, 27 g protein. 

Trina's notes 

* I used Panko breadcrumbs, they were SO nummy, but I would double the amount next time for that crunchy goodness.

*  To cook the chicken breast easily, I followed the directions here, and then cubed it - worked like a charm, they were juicy (mine usually are dry from being overcooked) and cubed up really easy!

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Meals in Minutes Monday

NACHO BAKE!

Good Monday morning everyone, Kara here with today's meals in minutes. Recently my family tried some Velveeta shell's and cheese nacho bake, it was a success (and my guys are picky) I hope y'all enjoy it as much as we did!

Prep:15 mins. Cook: 20 mins.

What ya need:

1 pkg. (12 oz) Velveeta Shell's and Cheese Dinner

1lb. Ground Chuck (I use 95% lean)

1 pkg. (1-1/4oz) Taco bell home originals taco seasoning

3/4 cups water

34 cups sour cream ( your brand of any choice)

3/4 cups Kraft shredded cheddar cheese,divided.

3/4 cups taco bell home originals salsa

1/2 cup coarsely crushed tortilla chips.

1.Preheat oven to 400 F. Prepare dinner following basic directions. While pasta is cooking, brown meat; drain. Add taco seasoning mix and water to the meat;simmer 5 mins.

2. Stir sour cream into prepared dinner. Spoon half of dinner mixture into 8-inch square baking dish;top with layers of meat mixture,half of cheese and the remaining dinner mixture. Cover.

3. Bake 15 mins;top with salsa,remaining cheese and the crushed tortilla chips. Backed uncovered, and additional mins.

Makes 6 servings.

(Recipe by Kraft Velveeta Shells and Cheese Dinner)

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Muddy Buddies...YUMMY!!!

Today I'm popping in with a quick recipe for Muddy Buddies (or puppy chow) just because I know you'll love it. It has nothing to do with the fact that I'm REALLY craving it...really.

Muddy Buddies
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Variation
Peanut butter purists will enjoy this favorite snack when peanut butter chips are used instead of the chocolate chips.

This super easy, super quick recipe is taken directly from the Chex website. They have tons of great recipes, so head over and take a look around! Enjoy!

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Meal in Minutes Monday - A Holiday Treat!

Hello everyone! Tara here with a yummy recipe! I am always looking for a great recipe for a sweet treat to take to holiday get togethers. So this really isn't a MEAL in minutes but a TREAT in minutes. I got this recipe from my best friend. She got me addicted to these a few years ago and my waistline hasn't been the same since. SO GOOD! Seriously, people will be raving about it and it is the EASIEST thing ever to make. Are you ready????


Chocolate Toffee Bites:
Saltine Crackers (enough to line a 15x10 pan)
1 cup (2sticks) of butter (none of that margarine junk)
1/2 cup sugar
1 cup chocolate chips
1/2-1 cup finely chopped walnuts (optional)

1. Preheat oven to 350 degrees.
2. Line a 15x10 pan with foil (a must!) then 1 layer of saltine crackers edge to edge
   
3. Melt butter and sugar in a saucepan and boil for 2 minutes until golden/caramel color (do not let mixture become brown...stir constantly).
4. Pour mixture immediately on top of crackers and spread carefully without shifting layer of crackers.
5. Bake at 350 for 10 minutes.
6. Sprinkle chocolate chips on top and spread carefully as they melt.
7. Sprinkle chopped walnuts evenly. (optional)
8. Place in refrigerator until cooled.
9. Break into pieces.
10. Try not to eat entire batch ;)

I hope you enjoy this new recipe! I hope everyone has a great week and for all my American readers, Happy Thanksgiving!

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Meal in Minutes Monday: Quick & Creamy Mac 'N Cheese

I just got a new cookbook today. Pampered Chef's 29 Minutes to Dinner Volume 2. It looks awesome! I haven't had a chance to make anything yet, but the first thing I'm going to make from it, I predict will be a family fave. My son's favorite food, along with PB&J, is macaroni & cheese.

This is a healthy version of mac & cheese and I'm hoping to trick my family! Oh, and it only takes 19 minutes to make!

Ingredients:
16 oz. uncooked medium shell pasta
1 package (12 oz) frozen butternut squash, thawed
1 can (12 oz) evaporated milk
2 cups shredded six-cheese Italian cheese blend
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
Additional ground nutmeg

1. Cook pasta.
For pasta, bring salted water to a boil in covered pan. Cook pasta according to package directions. Carefully remove 1/4 cup of the cooking water for later use. Drain pasta; return to pan and set aside.

2. Prepare sauce.
For sauce, place squash into saucepan, gradually add milk, whisking constantly. Cook over medium-high heat 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese; cook 3-4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly. Add nutmeg, salt and reserved cooking water; stir until smooth. Add sauce to pasta; mix to coat.

3. Finish and serve.
To serve, divide pasta among serving bowls; sprinkle with additional ground nutmeg, if desired.

6 servings

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Tuesday: An Extra Meals in Minutes

Hi Everyone!

Happy Tuesday to you all!  I know your pooped after a long weekend scrapping your heart out, chatting, and shopping for DSD that just passed!  I thought I would make dinner easier, by posting another fast favorite quick meal that my family loves!

Yummiest Chicken and Noodle Casserole

Ingredients:
1 can of your favorite Cream of Mushroom Soup (any: Fat Free, 98% Fat Free or any other)
1/2 cup milk (any kind)
1/4 tsp. group black pepper
1/4 cup Parmesan Cheese
1 cup frozen mixed veggies (I have used peas, carrots, and green bean mix)
2 cups cubed cooked chicken
2 cups egg noodles (or any other) cooked and drained
1/2 cup shredded Cheddar Cheese

Steps:

1. Pull a casserole dish out.  Approximately 1 1/2 to 2 qt in size.
2.  Mix into casserole dish:  Milk, Black Pepper, Parmesan Cheese, Veggies, chicken and noodles.
3.  Stir all the above ingredients together, until well mixed, and nicely coated.
4.  Bake at 400 degrees for approx. 25 minutes.  Stir again.
5.  Top with Cheddar Cheese.
6.  Place back in oven, let cheese melt for a few minutes. Remove and enjoy!


That is it!!!!  Here are some suggestions when making your dinner:

Double up the ingredients, and make two.  Save one batch for another night!
Switch out the Cheddar Cheese Topping, and put Stuffing Mix (already made).
Switch out the veggies with a different mix:  Broccoli, Cauliflower, and Carrots!
Switch out the Soup:  Cream of Chicken, and Cheddar Cheese Soup are fantastic alternatives!
Add items:  Crispy and Crunchy Onions, cubed potatoes, or bacon.

Add a side salad, and you have your dinner done!  Hope you've enjoyed this meal; I know my family does!

Have a great Tuesday!
Jenn (jk703)

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Meals in Minutes Monday: Creamy Tomato Tortellini

Hey there! Kendall here to bring you yet another edition of Meals in Minutes Monday. I hope everyone has recovered from iDSD weekend! Hopefully you were able to take advantage of the awesome sales and challenges going on all over digi-land this weekend. If not, let me remind you that Jen is offering an insanely good sale through the end of today. You can get 50% your total purchase in her store!!

Now, onto today's MIM recipe. My family loves pasta and pretty much anything covered in cheese, so when I can find a recipe that incorporates those two things AND figure out a way to sneak in some veggies, I'm a happy camper.

This is a super-quick and easy meal that your whole family is sure to love. Enjoy!

Creamy Tomato Tortellini

Ingredients:

1 pkg. (9 oz.) fresh or frozen cheese tortellini

2 cups frozen broccoli florets

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 tsp. Italian seasoning

1/4 cup KRAFT Grated Parmesan Cheese

Steps:

COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min.

MEANWHILE, cook tomatoes in large skillet on medium heat 5 min. Add cream cheese and seasoning; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.

DRAIN pasta mixture. Add to tomato mixture in skillet; mix lightly. Sprinkle with Parmesan.

*Courtesy of www.kraftfoods.com

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