Something new for you to try!

Baked Mozzarella and Tomato Basil Antipasti


2 cups of your favorite pasta sauce …see it’s easy
2 cloves garlic…the more the better I always say
12 ounces fresh mozzarella cut in cubes
1 T. extra virgin olive oil
¼ cup fresh torn basil leaves

Heat oven to 350 degrees. Layer pasta sauce, garlic and mozzarella in an oven proof 1 ½ quart casserole dish. Bake for 20 minutes, or until the cheese is melted.Remove from oven and drizzle with the olive oil. Top with torn basil and serve warm with crusty bread or Parmesan toasted baguette slices. Makes 4 servings. 

Caramel Chicken

(Adapted from Bill Granger’s Bills Open Kitchen)
Serves 4


8 chicken thigh fillets, chopped in half
1 tbsp vegetable oil
1 red onion, sliced
3 garlic cloves, sliced
Freshly ground black pepper
60 ml (¼ cup) dark soy sauce
115 g (½ cup) brown sugar
60 ml (¼ cup) fish sauce

To serve:

Steamed rice
Steamed green vegetables, such as snow peas, asparagus or Chinese broccoli


Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan over a high heat until hot.

Add the chicken, in two batches, and cook for 2 minutes on one side until lightly brown, turn and cook for another minute. Remove from the pan.

Reduce the heat to medium and add a little extra oil if needed. Add the onion and garlic and cook for 5 minutes, stirring occasionally.

Return the chicken to the pan, sprinkle liberally with black pepper, add the soy sauce and stir to combine.

Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally.

Increase the heat to high, add the sugar and stir to combine.

Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.

Add the fish sauce and stir to combine.

Place in a serving dish and serve with steamed rice and green vegetables.

Oven Roasted Red Potatoes with Rosemary & Garlic


1 ½ pounds small new red potatoes
¼ cup extra virgin olive oil
4-6 cloves garlic, crushed
1 T. fresh or 1 teaspoon dried rosemary


Preheat oven to 350 degrees. Peel a narrow strip of potato skin from the middle of each potato. In a large bowl, mix oil, garlic and rosemary. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until the potatoes are tender when tested with the tip of a knife. It should go in and come out easily, about 1 hour. Serve hot, or chill and serve cold with fried chicken.

*Compliments of Paula Deen

Pecan Pie Brownies


¼ cup butter
2T. flour
¾ cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
2 cups chopped pecans

1 package Pillsbury Fudge Brownie Mix
½ cup water
¼ cup oil
1 egg


Heat oven to 350 degrees.
Grease bottom only of a 13X9 inch pan. Melt butter in a medium saucepan and stir in flour until it is smooth. Add brown sugar and 2 eggs and mix well. Cook over medium-low heat for 5 minutes, stirring constantly. Remove from heat and stir in vanilla and pecans. Set aside. In a large bowl, combine all brownie ingredients and beat 50 strokes using a spoon to stir it. Spread in the greased pan and spoon topping evenly over the top. Bake at 350 degrees for 30-35 minutes or until set. DO NOT OVERBAKE!!! Cool completely and cut into bars. You will be the hit of the party with this!

*My compliments to Pillsbury

Speedy Chicken Stir-Fry


½ lb. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
½ cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
¼ tsp. each ground ginger, garlic powder, crushed red pepper
⅓ cup chopped PLANTERS Dry Roasted Peanuts


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

MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.
Kraft Kitchens Tips

Special Extra
Substitute whatever vegetables you have on hand, such as snow peas, bell pepper strips, sliced carrots or chopped red onions, for the broccoli.

Squash Cassarole

Squash Cassarole

Take 1 medium yellow squash and 1 zucchini and cut them in a large thick dice, or you can just slice them into thick round slices.

Take 1 large onion and 1 clove of garlic and chop to a medium dice. Sauté it with the zucchini and squash in a pan with a little vegetable oil on medium heat until it is just starting to get soft.

Put cooked squash-onion mixture into a bowl and add:
½ cup sour cream, salt, pepper , ¼ teaspoon garlic powder and 1 cup grated cheddar cheese. Then pour this mixture into a buttered casserole dish. Top with I cup of crushed Ritz crackers and drizzle with 2 Tablespoons of melted butter.

Preheat oven to 350 degrees and bake about 25 minutes. *I always use Ritz. They taste the best!