Foil-Pack Taco Chicken

We had these one Monday night - and made a tent in our living room for FHE ... it was lots of fun!

Ingredients:

4 small boneless skinless chicken breast - cut in 1/2
4 tsp. Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/2 cup Salsa
1/4 cup Light Sour Cream

Directions:

HEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup potatoes on center of each of eight large sheets of heavy-duty foil; sprinkle potatoes with salt and top with chicken, cheese and salsa.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165°F). Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.

Chicken Parmesan Bundles

A little prep time ... but SUPER yummy!

Ingredients:

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

Directions:
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Chick-Fil-A Lemonade!

Since Jonathan was blessed to work at Chick-Fil-A for so many years -- He gave me the "large quantity" and I figured out the smaller version of fresh squeezed lemonade!

8 oz. lemon juice (about 5-6 lemons)
1 c. sugar
40 oz water

Homemade Blueberry Muffins!

These are the BEST by far homemade blueberry muffins that I've found ... and tried and true even at a lunch bunch with other ladies and kids yesterday! They are also a Benjamin FAVORITE!

Ingredients:

Combine:
1 & 1/2 c. flour
3/4 c. sugar
1/2 t. salt
2 t. baking powder

Combine in 1 cup Measuring cup:
1/3 c. oil
1 egg
1/3 c. milk (or enough milk to hit 1 cup line mark) - also can substitute buttermilk
1/2 t. vanilla

Combine Wet and Dry Ingredients
Fold in 1 & 1/4 c. blueberries (fresh are the best - or frozen -- let them thaw a little)
Spoon into 12 muffin cups - then add topping (see below)

Topping:
1/2 c. white sugar (can use brown sugar)
1/3 c. flour
1/4 c. butter softened
1 & 1/2 t. cinnamon

Mix with pastry cutter and spoon onto muffin mixture.
Bake at 400* for 19-20 minutes!

ENJOY ... please let me know if you try them ... and/or have any other suggestions!

Chocolate Delight

Crust - Mix:
1 stick butter (softened)
1 c. flour
1 c. chopped pecans (walnuts)
Bake in 9 X 13 pan for 20 mins. at 350* ... COOL!

Layer 1 - Combine
1 8 oz. pkg. cream cheese (softened)
1 & 1/2 c. Cool Whip
1 t. vanilla
1 c. powdered sugar
(I mix it with a hand mixer - just don't overbeat it -- Just until the cream cheese is mostly smooth)
Spread into "cooled" crust

Layer 2 - Mix with hand mixer:
1 small box instant vanilla pudding
1 small box instant chocolate pudding
3 & 1/2 c. cold milk
Mix and poor on top of Layer 1

Layer 3 - Cool whip and grated chocolate

Keep refridgerated until serving ... ENJOY!

Serves:12

Real Corn Muffins

1/2 c. butter, softened
2/3 c. white sugar
1/4 c. honey
2 eggs
1/2 t. salt
1 & 1/2 c. flour
3/4 c. corn meal
1/2 t. baking powder
1/2 c. milk
3/4 - 1 c. frozen corn thawed (or canned)


Preheat oven: 400* - lightlygrease 12 muffin cups

In bowl: cream butter/sugar. Beat in honey, eggs, salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into muffin cups.

Bake 20-25 minutes - or until light brown.

Blackeye Pea Salsa

2 (15.8 oz) cans Bush's blackeye peas - drained/rinsed
2 (14.5 oz) can Italian-style diced tomatoes, drained
1 (11 oz) can sweet whole kernal corn, drained
1 (10 oz) can diced tomatoes nd green chilies, drained
3 green onions, chopped
1 med. jalapeno peeper, seeded/chopped
2-3 T fresh lime juice
1/2-3/4 t. salt

Mix all ingredients and chill for 2 hours.

Makes 6 cups