Low-Fat Zesty Shrimp and Pasta by Kraft

1/2 lb. linguine, uncooked                           2 cups sliced fresh mushrooms

3/4 cup prepared Good Seaons           1 small onion, thinly sliced

Zesty Italian Dressing Mix for Fat         1 Tbsp. chopped fresh parsley      
Free Dressing, divided                        

1 lb. uncooked lrg. shrimp, peeled, deveined

1 can (14 oz) artichoke hearts             1/4 c Grated Parmesan cheese     
drained, quartered

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, heat 1/2 cup dressing in large skillet on medium heat. Stir in mushrooms, onions and artichokes; cook 3 min. or until onions are crisp-tender, stirring occasionally. Add shrimp and parsley; stir. Cook 2 min. or until shrimp turn pink and vegetables are tender, stirring occasionally.

DRAIN pasta; return to pan. Add shrimp mixture and remaining dressing; toss lightly. Sprinkle with cheese.

Saucy Pepper Steak by Kraft

1 green bell pepper	1 red bell pepper	1 yellow bell pepper	1 small onion
1 lb well trimmed boneless beef sirloin steak cut into strips	2 cloves garlic minced	1/2 tsp black pepper	3 Tbsp soy sauce
1/2 c Barbecue Sauce	2 cup hot cooked rice

Cut bell peppers & onion into strips.  Heat large nonstick skillet sprayed with cooking spry on medium-high heat.  Add bell peppers & onions; cook & stir 6 to 8 min. or until vegetables are crisp-tender.  Transfer to large bowl; cover to keep warm

Add meat, garlic & black pepper to same skillet; cook & stir 3 min. Add soy sauce; cook 1 min or until meat is cooked through, stirring occasionally.  Add barbecue sauce; cook until heated through.

Turn off heat & add vegetables; toss gently to coat vegetables. Serve over rice

Makes 4 servings

Cheddar Macaroni Beef Casserole by KRAFT

1 pkg. Kraft Macaroni & Cheese Dinner	1 lb. ground hamburger	1 can Italian-style stewed tomatoes, undrained
1/2 tsp dried oregano or basil leaves	1 c shredded cheddar cheese

Preheat oven to 400.  Prepare Mac & Cheese dinner as directed on package, omitting butter.  Meanwhile, brown meat in large nonstick skillet; drain.  Add tomatoes & oregano (basil); mix well.  Bring to a boil.  Add Mac & Cheese dinner mix to hamburger mixture.  Mix well.  Spoon into a 2 qt. casserole dish.  Sprinkle with shredded cheese.  Bake 10 min. or until cheese is melted & casserole is heated through.

Savory Ham & Swiss Casserole by Betty Crocker

1 2/3 cups water	1 c whipping cream	2 T butter	1 t salt
1/4 t pepper	2/3 c quick cooking grits	2 c shredded Swiss Cheese	4 cloves garlic finely chopped
8 eggs	2 cups deli ham chopped	6 green onions chopped	2 c milk
3 cups Bisquick mix

Heat over to 350.  Lightly spray 13x9 inch glass baking dish with cooking spray.  In medium saucepan, heat water, whipping cream, butter, salt & pepper to boiling.  Gradually stir in grits; reduce heat Cover; simmer 5 to 7 min. stirring occasionally.  Add 1/2 cup of the cheese & the garlic, stirring until cheese is melted.  Cool 10 to 15 min. Stir in 2 of the eggs; pour into baking dish.  Bake 20 min; remove from oven.  Increase oven temperature to 400

Sprinkle remaining 1 1/2 cups of cheese, the ham & onions over partially baked crust.  In medium bowl, beat remaining 6 eggs & 1/2 c of the milk with whisk; pour over ham mixture. Stir together 1 1/2 cups milk & the Bisquick mix.  Pour over egg mixture, spreading to edge of dish with back of spoon.  Bake 35 min.  Cool 10 min. cut into squares

Spicy Tex-Mex Chicken Cobbler by Betty Crocker

3 c shredded Cheddar Cheese	1 c cubed cooked ham	1 c uncooked elbow macaroni
2 1/4 c milk	2 eggs	1/2 c Bisquick mix
1/4 t salt

Heat oven to 400.  Spray 10 or 9 1/2 inch glass deep dish pie plate with cooking spray.  In large bowl, mix 2 cups of cheese, the ham & uncooked macaroni.  Spread in pie plate.  In blender, place milk & eggs.  Cover; blend on med. Speed until smooth.  Add Bisquick mix & salt.  Cove; blend until smooth.  Pour over mixture in pie plate.  Bake 35 to 40 min. or until knife inserted in the center comes out clean.  Sprinkle with remaining 1 c cheese.  Bake 1 to 2 min. longer or until cheese is melted.  Let stand 10 min. before cutting.

Note: I used a 13 x 9 baking dish because I didn't have a 10 inch skillet that was oven proof.  It still worked out great. 

Ham, Macaroni & Cheese Pie by Betty Crocker

3 c shredded Cheddar Cheese	1 c cubed cooked ham	1 c uncooked elbow macaroni
2 1/4 c milk	2 eggs	1/2 c Bisquick mix
1/4 t salt

Heat oven to 400.  Spray 10 or 9 1/2 inch glass deep dish pie plate with cooking spray.  In large bowl, mix 2 cups of cheese, the ham & uncooked macaroni.  Spread in pie plate.  In blender, place milk & eggs.  Cover; blend on med. Speed until smooth.  Add Bisquick mix & salt.  Cove; blend until smooth.  Pour over mixture in pie plate.  Bake 35 to 40 min. or until knife inserted in the center comes out clean.  Sprinkle with remaining 1 c cheese.  Bake 1 to 2 min. longer or until cheese is melted.  Let stand 10 min. before cutting.

Note: I double this recipe & put it in a 13 x 9 inch baker.  It took an hour to cook.

Butterscotch Muffins

2 cups flour                    1 c sugar
1 sm. pkg. instant butterscotch pudding mix
1 sm. pkg. instant vanilla pudding mix
2 tsp. baking powder    1 c water
1 tsp. salt                      1 tsp vanilla
4 eggs                            3/4 c oil

Topping:
2/3 c packed brown sugar     1/2 c chopped pecans
2 tsp. ground cinnamon

In a large bowl combine the flour, sugar, pudding mixes & baking powder.  Combine the water, eggs, oil & vanilla; stir into the dry ingredients just until moistened.

Fill greased or paper-lined muffin cups 2/3 full.  Combine the topping ingredients; sprinkle over batter.  Bake at 350 for 15 to 20 min. or until toothpick inserted near the center comes out clean.  Cool for 5 min. before removing from pants to wire racks.  Make 2 doz.            

Sticky Bun Breakfast Ring

I found this recipe on Pinterest & had to try it!  Enjoy!

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 

3 Tbsp. butter, melted

1/2 C. pancake syrup (any brand you like)

1/3 C. packed light brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Note I didn't have time to chop my nuts so I just sprinkle in whole ones instead.

Brown Sugar Oatmeal Muffins

3 cups flour     1 c brown sugar, packed     1/2 c sugar
1 T & 1 1/2 tsp baking powder     1 1/4 tsp salt
1 1/2 c shortening (I use butter flavor Crisco)    3 c quick oats


Combine all ingredients except the shortening & oats.  Mix well.  Cut in the shortening until mixture resembles coarse crumbs; stir in oats.  Store in an air tight container for up to 6 months.  Makes 9 cups of mix/ 3 batches of muffins


For muffins - preheat oven to 400 F; combine 3 cups of mixture from above with 1 egg & 2/3 c milk; mix well.  Fill paper-lined muffin cups 2/3 full; bake for 10 to 15 min.  Cool for 5 min. before removing from pan.  Makes 1 dozen.


Very good plain, also taste great with chocolate chip, and/or nuts added.

Honey Baked Chicken

4 large chicken breast cut in half lengthwise                   2 tsp. salt

1 tsp lemon juice                           1 T oil                             1/3 c honey

1 T. prepared mustard                   1/2 tsp. oregano

Place chicken on bottom of shallow baking dish.  Mix remaining ingredients together; spoon half of mixture over the chicken.  Bake at 350 for 1 hour.  When chicken in almost done, add remaining honey mixture over chicken & finish baking.

Baked Pumpkin Oatmeal

Bake Pumpkin Oatmeal

3 cup quick cooking oats              1/2 cup brown sugar           1 cup milk

2 T butter                                         2 eggs                                    2 t baking powder

3/4 t salt                                           2 t vanilla                               1/2 t cinnamon

3/4 cup canned pumpkin              1/4 c brown sugar (for top)

In a large bowl mix together all ingredients except the 1/4 cup brown sugar for the top.  Spread into a grease 9x13 pan. Sprinkle remaining 1/4 cup brown sugar on top.  Bake at 350 for 20 minutes.  Optional serve with milk & enjoy!

Buttermilk Bran Muffins

Buttermilk Bran Muffins

3 cups All Bran Buds cereal           1 c boiling water                  1/2 qt. buttermilk

1/2 c butter                                        1 1/2 c sugar                         2 eggs

2 1/2 c flour                                        2 1/2 t baking soda              1 t salt

dried fruit (optional)                         nuts (optional)

Preheat oven to 350. Bring water to boiling point; add butter & All-Bran cereal; set aside to cool or cool with buttermilk.  Add buttermilk. Beat sugar & eggs together & add to the cereal mixture.  mix dry ingredients & gradually add to liquid mixture.  Add raisins, dried fruit, etc. and/or nuts if you like.  Pour batter into paper lined muffins tins, filling 3/4 full.  Bake at 350 for 15 to 20 min.  Makes 3 dozen.

Batter can be store in  frig. up to 6 weeks in a covered container.