Stovetop Ziti
From: Woman’s Day
Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 6 servings
Ingredients
1 lb ziti pasta
1 bag (12 oz) fresh broccoli florets
Sauce Ingredients
1 jar (26 oz) pasta sauce
1 cup part-skim ricotta
3 oz part-skim mozzarella, diced
1/3 cup chopped fresh parsley
3 Tbsp grated Parmesan
Directions
1. Cook pasta in a large pot of lightly salted boiling water as package directs, adding broccoli 4 minutes before pasta is done.
2. Mix pasta sauce and about 1/2 the ricotta in a large saucepan. Cook over medium-low heat until hot.
3. Drain pasta and broccoli; return to pot. Add sauce mixture; toss to mix and coat. Immediately add mozzarella and about half the parsley and Parmesan. Stir until mozzarella melts.
4. Transfer to serving bowl; sprinkle with remaining parsley and Parmesan. Top with dollops of remaining ricotta.
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Tuscan Rosemary Chicken and White Beans
From: Betty Crocker
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 4 servings
Ingredients
1/3 cup Italian dressing
4 boneless skinless chicken breasts (about 1-1/4 lb)
1/4 cup water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1/4 cup coarsely chopped drained sun-dried tomatoes in oil
1 teaspoon dried rosemary leaves, crushed
1 can (19 oz) cannellini beans, drained, rinsed
Directions
1. In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
2. Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
3. Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.
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Grilled Teriyaki Beef Kabobs
From: Betty Crocker
Prep Time: 15 minutes
Total Time: 4 hours, 35 minutes
Makes: 6 servings
Ingredients
1-1/2 pounds beef boneless top sirloin steak, cut into 1-inch cubes
1 cup teriyaki baste and glaze
1 medium bell pepper, cut into 1-inch pieces
18 medium whole fresh mushrooms
2 tablespoons vegetable oil
1/4 cup sesame seed, toasted
Directions
1. Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.
2. Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
3. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.
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Quick Chicken Quesadillas
From: Betty Crocker
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 4 servings
Ingredients
6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
1/2 cup Thick ‘n Chunky salsa
1 package (11 oz) flour tortillas for burritos (8 inch; 8 tortillas)
Cooking spray
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
1/4 cup sour cream
Directions
1. Cut chicken into bite-size pieces. In small bowl, mix chicken and salsa.
2. Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch nonstick skillet. Layer with one-fourth of the chicken mixture and 1/2 cup of the cheese. Top with another tortilla; spray top of tortilla with cooking spray.
3. Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese. To serve, cut quesadillas into wedges. Serve with sour cream and, if desired, additional salsa.
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Coconut-Butterscotch-Fudge Cookies
From: Betty Crocker
Prep Time: 45 minutes
Total Time: 45 minutes
Makes: 2-1/2 dozen cookies
Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 to 1-1/2 cups flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping
Directions
1. Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.
2. Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.
3. Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.
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Taco Supper Skillet
From: Betty Crocker
Prep Time: 35 minutes
Total Time: 35 minutes
Makes: 4 servings
Ingredients
1/2 lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
2-1/4 cups water
1-1/2 cups uncooked wagon wheel pasta (5 1/2 oz)
1-1/2 cups Green Giant Valley Fresh Steamers™ Niblets frozen corn
1 can (15 oz) kidney beans or pinto beans, drained, rinsed
1 medium tomato, chopped (3/4 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives
Directions
1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.
2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.
3. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives. Cover; let stand 2 to 3 minutes or until cheese is melted.
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Stove-Top Lasagna
From: Betty Crocker
Prep Time: 30 minutes
Total Time: 30 minutes
Makes: 6 servings
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, cut in half, sliced (1/2 cup)
1 jar (26 to 30 oz) chunky tomato pasta sauce (any variety)
1 jar (4.5 oz) sliced mushrooms, drained
1 medium green bell pepper, cut into thin bite-size strips
3 cups uncooked mini lasagna (mafalda) noodles or medium egg noodles (6 oz)
2-1/2 cups water
1/2 teaspoon Italian seasoning
1 cup shredded Italian-style cheese blend or mozzarella cheese (4 oz)
Chopped fresh basil, if desired
Directions
1. In 12-inch skillet or 4-quart Dutch oven, cook sausage and onion over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
2. Stir remaining ingredients except cheese and basil into sausage. Heat to boiling, stirring occasionally.
3. Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes. Garnish with basil.
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Oatmeal Brownies
From: Betty Crocker
Prep Time: 15 minutes
Total Time: 3 hours, 10 minutes
Makes: 48 brownies
Ingredients
2-1/2 cups quick-cooking or old-fashioned oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, softened
1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 eggs
1/2 cup chopped nuts
Directions
1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13×9x2 inches.
2. Mix oats, flour, brown sugar and baking soda; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.
3. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl about 50 strokes or until well blended. (Mixture may be lumpy.) Stir in nuts. Spread over baked layer; sprinkle with reserved oat mixture.
4. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely for easier cutting, about 2 hours. For 48 brownies, cut into 8 rows by 6 rows. Store covered.
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Orecchiette alla Rustica
From: Woman’s Day
Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 6 servings
Ingredients
1 lb orecchiette (tiny disk-shape) pasta
Sauce Ingredients
2 Tbsp olive oil
3 large cloves garlic, thinly sliced
1 can (15 oz) cannellini beans, not drained
1/3 cup pitted Kalamata olives, cut in half
1/2 cup each chopped fresh parsley and diced bottled roasted red pepper
Freshly ground black pepper, to taste
1/4 cup grated Romano cheese
Directions
1. Cook pasta in a large pot of lightly salted boiling water as package directs.
2. Meanwhile heat oil in a large, deep skillet over medium heat. Add garlic; sauté just until golden. Immediately add beans with their liquid, the olives, about 1/2 the parsley and all the roasted pepper. Stir to mix, then cook until hot.
3. Transfer 1/2 cup cooking water from pot to skillet. Drain pasta; add to skillet along with remaining parsley and black pepper. Toss to mix and coat. Remove to serving bowl or plates; sprinkle with cheese.
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Linguine Clams Casino
From: Woman’s Day
Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 6 servings
Ingredients
1 lb linguine pasta
Sauce Ingredients
4 slices bacon, cut crosswise in thin strips
1 jar (12 oz) white clam sauce
Grated zest of 1 lemon
1/4 tsp crushed red pepper
2/3 cup chopped fresh parsley
Directions
1. Cook pasta in a large pot of lightly salted boiling water as package directs.
2. Meanwhile cook bacon in a large, deep skillet until crisp. Remove to paper towel to drain. Drain fat from skillet. Stir in clam sauce, lemon zest and crushed pepper. Cook over low heat until hot.
3. Add 1/2 cup pasta cooking water to skillet. Drain pasta; add to skillet with parsley. Toss to mix and coat. Remove to serving plates; sprinkle with bacon.
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