Flip Flop Cake

Ingredients
1 10-3/4-ounce frozen pound cake, thawed
3/4 to 1 cup desired-flavor ice cream
1/2 of an 8-ounce carton frozen whipped dessert topping, thawed
Pull-apart licorice twists
Bright-color candy wafers and/or round candies
Graham cracker crumbs (optional)

Directions
1. Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.
2. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.
3. Tip: To cut flip-flop shape, trace the bottom of a child-size flip-flop (needs to be 7 to 7 1/2 inches long) on a piece of paper. Cut out shape. Place paper, clean side down, on a piece of clean cardboard or sturdy paper; trace shape. Cut out shape. Place cardboard shape on top of one cake half and use a small sharp knife to cut around shape and through cake. Repeat with other cake half.
4. Cake for 12: For a larger crowd, double recipe and make a pair of flip-flop cakes.

Source: www.bhg.com

Brownie Bottom Cheesecake

4 squares BAKER'S Unsweetened Baking Chocolate
1/2 cup (1 stick) butter or margarine
2-1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

Source: http://www.kraftfoods.com/philly

Swaddled Peppers

Cream cheese-stuffed peppers are wrapped in flaky crescent rolls and rolled in Parmesan cheese in this spicy appetizer.


4 oz. cream cheese (from 8-oz. pkg.), softened
1 teaspoon grated lime peel
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 fresh whole jalapeño chiles
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup butter or margarine, melted
4 oz. fresh Parmesan cheese, grated (1 cup)

1 . Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from chiles; cut each in half lengthwise.* Remove and discard seeds.
2 . Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
3 . For each appetizer, spoon 1 teaspoon cream cheese mixture into chile half; place chile, cream cheese side down, on dough triangle with point of chile near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of chile to cover; pinch to seal.
4 . In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.
5 . Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Source: pillsbury.com

Chili Cheese Dog Fondue

Let the festivities begin with fondue just for kids. "Pigs in a blanket" make tasty tidbits for dipping into a hot chile-cheese fondue.

1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
24 cocktail-sized smoked link sausages (from 16-oz. pkg.)
1 (1-lb.) pkg. pasteurized prepared cheese product, cubed
2 (15-oz.) cans chili without beans

1 . Heat oven to 375°F. Unroll dough; separate into strips. Cut dough strips in half crosswise. Wrap 1 breadstick half around center of each sausage; pinch ends of dough strip to seal. Place seam side down and about 1 inch apart on ungreased cookie sheet. Bake immediately, or cover and refrigerate up to 4 hours.
2 . Bake at 375°F. for 13 to 15 minutes or until golden brown.
3 . Meanwhile, in fondue pot or medium saucepan, combine cheese and chili. Cook over medium heat until cheese is melted, stirring frequently.
4 . Serve hot fondue with warm wrapped sausages to be speared with fondue forks for dipping.

Source: pillsbury.com

Drizzled Raspberry Crinkles

1-2/3 cups (10-0z pkg) Hershey's Raspberry Chips, divided
1 c (2 sticks) butter or margarine, softened
1 c packed light brown sugar
3/4 c granulated sugar
2 eggs
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1/3 c Hershey's Cocoa
1 tsp baking powder
1 tsp baking soda
1-1/2 tsp shortening (do not use butter, margarine, spread or oil)

HEAT oven to 350F

SET aside 1/2 cup raspberry chips. Place remaining chips in microwave safe bowl. Microwave at HIGH 1 minute or until melted when stirred.

BEAT butter, brown sugar and granulated sugar in large bowl until well blended. Add melted chips; beat until well blended. Beat in eggs and vanilla. Stir together flour, cocoa, baking powder and baking soda; gradually beat into chocolate mixture. Drop by rounded teaspoons onto ungreaded cookie sheet.

BAKE 8 to 9 minutes for chewy cookies or 10-11 minutes for crisp cookies. Cool slightly. Remove from cookie sheet to wire rack and cool completely.

PLACE reserved 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds or until chips are melted and mixture is smooth when stirred. Drizzle over cookies. Makes about 5 dozen cookies.



Source: hersheyskitchens.com

South of the Border Snapper

1 env. GOOD SEASONS Zesty Italian Salad Dressing & Recipe Mix
1/4 cup lime juice
1/4 cup oil
3 Tbsp. tequila
2 Tbsp. chopped cilantro
1/8 tsp. ground red pepper (cayenne)
1 lb. red snapper
MIX all ingredients except fish until well blended. Reserve 1/4 cup of the dressing mixture; refrigerate until ready to use.
POUR remaining dressing mixture over fish in shallow glass or plastic dish; cover. Refrigerate 30 min. to 1 hour to marinate. Drain; discard marinade.
PREHEAT greased grill to medium-high heat. Grill fish 10 to 12 min. or until flakes easily with fork, turning and brushing occasionally with the reserved 1/4 cup dressing mixture. Serve over hot cooked rice garnished with lime wedges, if desired.

KRAFT KITCHENS TIPS
Use Your Broiler Marinate fish as directed. Drain; discard marinade. Preheat broiler. Place fish on greased rack of broiler pan 3 to 5 inches from heat. Broil 10 to 12 min. or until fish flakes easily with fork.Substitute Prepare as directed, using halibut fillets.



Source: kraftfoods.com

Caramel Pecan Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
4 eggs
1 cup flour
1 bag (14 oz.) KRAFT Caramels (about 50)
1/3 cup whipping cream
2 cups PLANTERS Pecan Halves, divided

1 pkg. (12 oz.) Baker's Semi-Sweet Chocolate Chuncks (optional)

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Generously grease foil.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Add eggs; mix well. Stir in flour until well blended. Spread half of the batter into prepared pan.
BAKE 25 min. or until top is firm to the touch.

MEANWHILE, microwave caramels and whipping cream in medium microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Stir in 1 cup of the pecan halves.
SPREAD (gently) caramel mixture evenly over brownie; sprinkle with chocolate chuncks (optional); top with remaining brownie batter. (Some caramel mixture may peek through.) Sprinkle with remaining 1 cup pecan halves.

BAKE an additional 30 min. or until top is firm to the touch. Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into 32 squares. Store in tightly covered container at room temperature.

KRAFT KITCHENS TIPS
Cooking Know-How Since a glass baking dish conducts and retains heat better than a metal pan does, always reduce the oven temperature by 25ºF when baking in a glass baking dish. Size-Wise A serving of this sweet treat is 1 square. A small portion goes a long way on chocolate flavor.

Source: kraftfoods.com

Cheesy Spinach & Artichoke Dip

This isn't the recipe I have printed in my recipe binder from kraftfoods. So rather than type it myself I found this one that seems similar to cut & paste.

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup KRAFT Mayo Light Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder

PREHEAT oven to 350°F. Mix all ingredients until well blended.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

KRAFT KITCHENS TIPS
Makeover Savings Keep the creamy, cheesy flavor of this popular dip by combining Parmesan and mozzarella cheese in place of 2 cups of mozzarella cheese, and using 3/4 cup KRAFT Mayo Light Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per serving compared to the traditional recipe!Variation - Awesome Spinach and Mushroom Dip Substitute 1 cup chopped mushrooms for the artichoke hearts.

Easy Teriyaki Chicken & Brown Rice Dinner

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1-1/2 cups water
1/3 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups instant brown rice, uncooked
2 cups frozen broccoli florets
1/2 cup PLANTERS Salted Peanuts (optional)

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.
ADD water, teriyaki sauce and garlic powder; stir. Bring to boil.
STIR in rice, broccoli and peanuts; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

KRAFT KITCHENS TIPS
Serving Suggestion For added color and texture, add cut-up red peppers and carrots with the broccoli.Note Increase oil to 2 Tbsp. if using regular skillet.

Source: kraftfoods.com

Family-Size Pizza Calzone

2 cans (10 oz. each) refrigerated pizza crust
1/2 cup pizza sauce
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1-1/2 oz. sliced OSCAR MAYER Pepperoni
1/3 cup KRAFT 100% Grated Parmesan Cheese


PREHEAT oven to 375°F. Unroll 1 pizza crust onto greased baking sheet. Gently stretch crust to 12x10-inch rectangle.
SPREAD crust evenly with pizza sauce to within 1 inch of edge of crust. Sprinkle with half of the mozzarella cheese, pepperoni and remaining mozzarella cheese. Reserve 1 Tbsp. Parmesan cheese; sprinkle remaining Parmesan cheese over mozzarella cheese. Top with second pizza crust; crimp edge with fork to seal. Sprinkle with reserved 1 Tbsp. Parmesan cheese.
BAKE 25 to 30 minutes or until evenly browned. Let stand 5 minutes before cutting. Serve with additional heated pizza sauce, if desired.



Source: kraftfoods.com

Cheesy Beef Corn Chip Skillet

1 lb. ground beef
1 small onion, chopped
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups corn chips
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 cup chopped tomatoes

BROWN meat with onion in skillet on medium-high heat; drain.
ADD seasoning mix; prepare as directed on package.
TOP with corn chips and prepared cheese product; cover. Cook on low heat 5 minutes or until prepared cheese product is melted. Sprinkle with tomatoes. Serve immediately.

Source: Kraftfoods.com

One Skillet BBQ Chicken & Potato Dinner

5 cups cubed potatoes, 1/2 inch (about 5 medium potatoes)
1 cup water
2 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
3/4 cup KRAFT Original Barbecue Sauce, divided
1/2 cup KRAFT Shredded Cheddar Cheese

MICROWAVE potatoes and water in covered microwavable dish on HIGH 10 minutes, stirring after 5 minutes; drain. (Potatoes should be not quite done.)
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 minutes on each side or until chicken is cooked through. Remove chicken from skillet; set aside.
ADD potatoes to skillet; cook 5 minutes until lightly browned, stirring occasionally. Reduce heat to low. Stir in 1/2 cup of the barbecue sauce; top with chicken. Pour remaining 1/4 cup barbecue sauce over chicken; sprinkle with cheese. Cover. Cook 5 minutes or until cheese is melted.

Pecan-Stuffed Peppers

6 large green or red bell peppers
2 tsp. olive oil
1 lb. lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 cups cooked rice, cooled
1 cup PLANTERS Pecan Pieces, toasted
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. black pepper
1 tsp. Italian seasoning
1 egg, lightly beaten


PREHEAT oven to 350°F. Remove tops from bell peppers; chop tops. Cut peppers in half lengthwise; remove seeds. Set peppers aside.
HEAT oil in large skillet on medium-high heat. Add chopped peppers, meat, onion and garlic; cook until meat is browned, stirring frequently. Drain. Add rice, pecans, Parmesan cheese, black pepper and Italian seasoning; mix well. Cool slightly. Stir in egg. Spoon evenly into pepper halves. Place in shallow baking dish.
BAKE 25 min. or until heated through.



Source: Kraftfoods.com

Brownie Bottom Pudding Pie

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup flour
1/2 cup chopped PLANTERS Pecans
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Grated BAKER'S Semi-Sweet Baking Chocolate (optional)

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.
BAKE 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

Source: bakerschocolate.com

Ranchero Beef Taco Bake

Ingredients:
1 lb. ground beef

1 can (10 3/4 oz.) Campbell's® Condensed Creamy Ranchero Tomato Soup

3/4 cup Pace® Chunky Salsa

3/4 cup water

8 corn tortillas (6") OR 6 flour tortillas (8"), cut into 1" pieces

2/3 cup shredded Cheddar cheese

Directions:
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover. BAKE at 400°F. 30 min. or until hot. Sprinkle with remaining cheese.
TIP: Serve with a cucumber salad topped with your favorite vinaigrette. For dessert serve vanilla ice cream.

Source: campbellkitchen.com

Chiaquiles Verde Bake

1 can (10 3/4 oz.) Campbell's® Condensed Creamy Chicken Verde Soup

1/2 cup sour cream

1/4 cup water

2 cups cubed cooked chicken

2 cups frozen broccoli flowerets

4 corn tortillas (6"), cut into strips

1/2 cup shredded Cheddar cheese

Directions:
MIX soup, sour cream, water, chicken, broccoli and tortillas.
SPREAD in 2-qt. shallow baking dish. Top with cheese. Cover.
BAKE at 350°F. for 25 min. or until hot.

Source: campbellkitchen.com

Asparagus & Shrimp with Penne Pasta

1 bunch (1 lb.) asparagus spears, cut into 1-inch pieces
1/2 cup prepared GOOD SEASONS Garlic & Herb Salad Dressing & Recipe Mix, divided
1 lb. cleaned medium shrimp
1 large red pepper, cut into thin strips
2 cups penne pasta or ziti pasta, uncooked
1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese

COOK asparagus in 1 Tbsp. of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.
MEANWHILE, cook pasta as directed on package.
DRAIN pasta; place in large serving bowl. Add remaining dressing, asparagus mixture and cheese; toss lightly. Serve immediately or cover and refrigerate until chilled.

New Orleans Style Barbecued Shrimp

4 lbs. Gulf Shrimp (or 13-15/lb. size tigers)
1 lb. butter
1 cup olive ole
4 tsp. cayenne pepper
2 tsp salt
2 tsp ground thyme
4 tsp black pepper
1 tsp oregano
1 tsp ground basil
2 tsp paprika
6 tsp crushed garlic
2 tsp ground rosemary
4 tsp. Worcestershire sauce
2 tsp Tabasco sauce
2 tsp Liquid Smoke
1 tsp lemon juice
3 bay leaves (finely crushed)
1/2 c fresh chopped parsely

Rinse and drain shrimp. Spread shrimp in the bottom of a shallow baking pan. Combine remaining ingredients in saucepan over low heat until butter is melted. Pour over shrimp. Marinate for several hours or overnight, turning and basting serval times. Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking. Cook no more than 30 mintues.

Serve in deep bowls with crusty French baguettes to soak up the sauce.

I haven't tried this recipe either. Probably because of the marinating time. I usually don't plan that far in advance!

Stir-Fried Asparagus with Sesame Seeds

1 Tbsp sesame seeds
2 Tbsp canola or olive oil
1 clove garlic, crushed
1 tsp grated ginger
1/2 tsp lemon pepper
1 Tbsp soy sauce, reduced salt
1 1/2 lb fresh asparagus, trimmed and cut into 2 inch pieces.

Add sesame seeds to skillet over med-high heat and stir until slightly browned. Remove from skillet. Add oil, and stir fry garlic and ginger until lightly browned. Add lemon juice, soy sauce and asparagus and stir-fry until asparagus is crunch-tender. Return sesame seeds and stir to mix. Serve immediately.

I couldn't find the exact cooking directions as I lost my recipe and could only locate the ingredients online. This should be close.

Bar-B-Que Shrimp

I haven't tried this one yet, but if it's near as good at the BBQ Shrimp at Pascal's in New Orlean's then it's a winner. I'll let you know.

1 cup butter
1 cup lemon juice
1/2 cup olive oil
1/2 cup bar-b-que sauce (your choice)
1/2 cup chopped onions
3 ounces Jack Daniels
4 tbsp garlic powder
4 tbsp Worcestershire sauce
4 tbsp soy sauce
2 tbsp black pepper
2 tbsp dried basil
2 tbsp chopped chives
2 tbsp Cajun seasoning
2 tbsp parsley
1 tbsp Tabasco
1 tsp dried thyme
1 tsp rosemary
1 lemon thinly sliced
3 pounds shrimp (21-25 count heads-on)

Preheat oven to 375 degrees. In heavy bottom saute' pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook 2-3 minutes.Place head-on-shrimp in a large baking pan with a 1 inch lip. Pour melted butter mixture on top of shrimp, coating evenly. Place shrimp on center rack and cook 3-5 minutes or until pink/curly. Turn one time, baste well and cook an additional 3-5 minutes. Serve with French bread.

Crawfish/Shrimp Cornbread Dressing

1 pound small shrimp
1 pound Louisiana crawfish
1 bell pepper chopped
2 stalks celery chopped
1 onion chopped
1 clove of garlic minced
1 bunch scallions (green onions)
2 1/2 cup chicken broth
1/2 tsp poultry seasonings
Tony's seasoning to taste or your choice Cajun seasoning
double recipe of homemade cornbread

Make your corn bread ahead of time so it can cool. I make my own chicken broth by boiling approximately 3 ribbed chicken breast with onions, bell peppers and celery in it. (I take the chicken out after done and refrigerate and keep for chicken salad). Crumble up your cornbread in a baking pan. Add chopped vegetables, crawfish, shrimp and broth including the cooked vegetables from the broth. Season with Tony's and poultry seasoning. Mix it well. You want it to be really wet. The cornbread will soak up alot of the juices. If there is not enough broth you can add milk to it. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook about another 15 minutes to brown the top. The cooking time may vary as you do not want it to be dry. You want to make sure the dressing stays moist. Great with barbeque brisket as a side dish or stuffed in a bell pepper.

Source: Tesse Duhon at RealCajunRecipes.com

Sausage Fried Rice

I love this recipe! It makes a bunch too.

5 cups cold cooked rice (might need 6 cups)
1 pound bulk sausage spicy or mild
1 package cole slaw mix containing both the shredded cabbage and carrots or make your own
1/4 cup Soy sauce (may be more adjust to taste)
1 10 oz can bean sprouts drained
1 small bag frozen peas
4 or 5 eggs scrambled
3 stalks green onion using both the green and white part

Important: Do not use freshly made hot rice or the fried rice will turn out gummy. Cold leftover rice works perfect.

Brown the sausage, scramble the eggs and chopped the green onions before getting started on mixing the rice and other ingredients. Once this is done, get a large nonstick frying pan or electric skillet and coat it with olive oil.

Stir fry the cole slaw mix just until the cabbage is tender. Depending on the size of the frying pan, you might want to make the fried rice in two batches. If you do this, remove half of the stir fried cole slaw mix from the frying pan and use half of the following approximate amounts.

Add cold rice. Add some soy sauce to help break the rice upand give it some color, add browned sausage and mix well. Once the rice is broken up and well mixed, add the bean sprouts and frozen peas.

Mix well then add the scrambled eggs. Mix everything well and make sure the eggs are broken up and not in big chunks.

Season with pepper, as needed. Add more soy sauce until it tastes the way you want it to. The last thing you put in is the green onions. Add the chopped green onions and mix well.

Source: Alberta (Bert) LeBlanc found at RealCajunRecipes.com

Ramen Noodle Salad

1 1lb. bag of prepared cole slaw (just the cabbage part - not the dressing)
4-6 green onions, chopped
2 pkgs. Ramen Noodle Soup (Oriental)
1 cup sun flower seeds (out of the shell)
1 cup slivered almonds
1 cup vegetable oil
1/3 cup vinegar
1/2 cup sugar

Mix cole slaw, green onions, sun flower seeds, almonds together in a bowl. Cover and put in the refrigerator.

To make the dressing (in a separate container):
Mix the vegetable oil, vinegar, sugar and seasoning packets from ramen noodle soup. Shake good and put in the refrigerator.

About 1 hour before you are ready to serve:
Crush noodles from the ramen noodle soup and add to cole slaw mixture. Add dressing, mix well and put back into refrigerator until ready to serve. Noodles will soften and soak up the dressing mix.

Cheesy Shrimp Bisque

1/2 cup sliced celery
1 Tbsp. butter or margarine
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (6 oz.) frozen cooked tiny shrimp, thawed, drained
1/3 cup dry white wine
1/4 tsp. dill weed

COOK and stir celery in butter in 2-quart saucepan on medium heat until tender. Reduce heat to low.
STIR in cream cheese and milk; cook until cream cheese is completely melted, stirring occasionally.
ADD VELVEETA, shrimp and wine; cook until VELVEETA is completely melted and mixture is heated through, stirring occasionally. Sprinkle with dill weed.

Source: Kraftfoods.com

Hearty Breakfast Skillet

1/2 lb. (8 oz.) pork sausage
2 cups frozen shredded hash browns
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
6 eggs


PREHEAT oven to 375°F. Brown sausage on medium heat in large oven-proof skillet sprayed with cooking spray; drain. Add potatoes and tomatoes; mix well. Cook 5 minutes; stir. Top with VELVEETA.
BEAT eggs and 2 Tbsp. water with wire whisk in medium bowl until well blended. Pour evenly over ingredients in skillet.
BAKE 20 to 25 minutes or until egg mixture is set in center and VELVEETA is melted. Remove from oven. Let stand 5 minutes before cutting into 6 wedges with a plastic spatula to serve.

KRAFT KITCHENS TIPS
Use Your Stove Prepare as directed, but do not preheat oven or place skillet in oven to bake. Instead, cover the skillet and continue to cook on stovetop on medium-low heat for 10 to 15 minutes or until egg mixture is set in center and VELVEETA is melted. Uncover; let stand 5 minutes before cutting to serve as directed.Serving Suggestion For a delightful breakfast menu, serve this Hearty Breakfast Skillet with a fresh fruit salad.



Source: kraftfoods.com

Sesame Shrip Stir-Fry

2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
1/4 teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 tablespoons teriyaki sauce
1/2 pound sugar snap peas
1/8 cup cornstarch
3/4 cup chicken broth
1/4 teaspoon salt

Directions:
In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Yield: 4 servings

Source: allrecipes.com