Jalapeno biscuits

 Ingredients

 1 can (4.5 oz.) refrigerated buttermilk biscuits (6 biscuits)
 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
 6 Tbsp. KRAFT Shredded Sharp Cheddar Cheese

 Instructions

 Bake biscuits as directed on package; cool slightly.
 Top with cheddar. Split biscuits in half; spread with cream cheese spread.

Cheese & Veggie Egg Bake

 This veggie egg bake gets its cheesy deliciousness three ways: with pepper Jack, cream cheese and Parmesan. It's a guaranteed winner with the brunch crowd.


 6 ciabatta sandwich rolls (3 oz. each), cut vertically into 1/2-inch-thick slices
 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 red pepper, chopped
 1-1/2 cups KRAFT Shredded Pepper Jack Cheese
 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
 2 cups milk
 10 eggs
1/4 cup KRAFT Grated Parmesan Cheese

 Layer half each of the ciabatta slices, spinach, peppers and shredded cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers. 
 Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs and Parmesan. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
 Heat oven to 350ºF. Bake casserole (covered) 45 to 50 min. or until knife inserted in center comes out clean, uncovering after 30 min. Remove from oven. Let stand 10 min. before serving.

Kraftrecipes

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1 cup walnuts
1 and 1/2 cups cauliflower florets (about half a medium head)
6 whole crimini mushrooms
1/2 yellow onion, roughly chopped
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 4oz can diced green chiles (mild or hot)
2 10oz cans enchilada sauce (red or green)
10oz baby spinach
8 corn tortillas
1/2 cup shredded Mexican cheese (optional)
Chopped veggies and cilantro, for garnish (optional)


 Step 1

• Preheat oven to 350⁰F.

Step 2

• Combine cauliflower, mushrooms, onion, and walnuts in a food processor. Pulse until the mixture is finely chopped, resembling the texture of ground meat.
• Add this mixture to a large sauté pan with the smoked paprika, cumin, oregano, green chilies, and 1/2 cup of the enchilada sauce. Cook over medium-high heat for up to 10 minutes, or until the vegetables are tender and any liquid in the pan has evaporated.
• Stir in the spinach and cook for another 1-2 minutes, until wilted.

Step 3

• Spread a thin layer of enchilada sauce evenly into the bottom of a baking dish (6x11 or 6x13).
• Scoop about 1/4 to 1/3 cup of filling into each tortilla, roll up, and place seam side down in the pan. Pour remaining enchilada sauce evenly over the top.

Step 4

• Top with cheese, if desired, then cover with foil and bake at 350⁰F for 20-30 minutes, until heated through and the edges are slightly crispy.
• Serve hot; garnish with chopped veggies and cilantro, if desired.

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This recipe was originally published on Weelicious as "Nachos".

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Ingredients

1. • 1 bag tortilla chips (i used 1/2 baked blue corn & half white corn)
   • 2 cups cheese (I used a mexican blend cheese which is a blend of monterey jack, cheddar and queso blanco)
   • 1- 15 oz can black beans, drained and rinsed

Preparation

1. 1. Preheat oven to 350 degrees.
   2. Place 1/2 of chips in an oven safe dish or on a cookie sheet.
   3. Cover with 1/2 of the cheese and beans.
   4. Cover with the remaining chips, cheese and beans and bake for 10-15 minutes or until cheese is melted over chips.
   5. Top with guacamole, sour cream, salsa and or olives.
   6. Optional Accompaniments: Sour Cream, Guacamole, Salsa, Sliced Black Olives

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 This citrusy, nutty hummus makes a great dip and spread. Try spreading it on panini made with grilled vegetables for a healthful, vegetarian sandwich.

 Ingredient

• 1/2 cup California walnuts
• 3 tablespoons walnut oil
• 1 garlic clove, quartered
• 1 14-ounce can chickpeas or garbanzo beans, drained and rinsed
• 1/2 teaspoon orange zest
• 1/4 cup orange juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper

 Directions

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Ingredients

Servings: 4

Pickles

• 2 cups apple cider vinegar
• ½ cup (packed) light brown sugar
• ¼ cup kosher salt
• 4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles

Preparation

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 Quick, nutritious and delicious!!






1# ground sirloin                                                                  wheat tortillas
1 (12oz.) pkg. Kroger Mexican style vegetables              salad mix
1 can condensed cheddar cheese soup                          avocado slices
1/3 cup salsa














Brown and drain ground sirloin.  Stir in cheddar cheese soup, salsa, and vegetables.  Mix well.  Heat to boiling, stir, reduce heat to low, cover and cook 8-10 minutes until vegetables are crisp-tender, stirring occasionally.
Spoon mixture onto warmed tortillas and top with salad mix and avocado.

Various ways of serving these yummy burritos :

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Ingredients
1 1/2 cups whole grain penne

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1 1/2 teaspoons olive oil

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2 garlic clove, finely minced

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9 ounce bag fresh spinach

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3/4 cup Daisy Cottage Cheese

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1/2 teaspoon dried basil

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1/4 teaspoon black pepper

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1 1/2 cups diced cooked chicken breasts

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1 cup lower sodium pasta sauce

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2 Roma tomatoes, seeded and chopped

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3 tablespoons finely shredded Parmesan cheese 
































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It's been so hot here in southern California that I haven't even had much of an appetite.These salads just looked so cool and refreshing that I just had to share them with you! 

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Ingredients
4 cups baby salad greens

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2 cups fresh blackberries

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4 tablespoons balsamic glaze

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2 cups Daisy Cottage Cheese

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4 tablespoons slivered almonds

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4 tablespoons dried sweetened cranberries 

Pineapple Date Salad

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Ingredients
6 large lettuce leaves, well-dried

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4 cups Daisy Cottage Cheese

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3 cups fresh diced pineapple

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1 cup pitted dates, coarsely chopped 











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whole broiler-fryer chicken

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Left-overs never looked so good with this easy Latino-inspired recipe featuring avocado and traditional Mexican sandwich rolls. 


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