Monday, July 30, 2012

Poached Eggs - Mushrooms with Lemon-Tarragon Dresssing


Prep time :---10 minutes ---cook time : --- 15 minutes --- Makes 4 serving
1/2--------------cup plain nonfat yogurt
2 ----------------tablespoons chopped fresh tarragon
1-----------------tablespoon fresh lemon juice
3/4 -------------teaspoon salt
1/4--------------teaspoon white pepper
2----------------- tablespoons unsalted butter
1 1/2 -----------pounds sliced cremini mushmoons
8-----------------eggs
8-----------------cups (5 ounces) fris`ee, roughly chopped
4-----------------large slices pumpnickle bread
1) Combine yogurt , 1 tablespoon of the tarragon , the lemon juice , 1 tablespoon water ,1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in a small bowl . Set aside .
2) Melt butter in a large skillet over medium hest . Add mushrooms and cook 5 to 7 minutes or until slightly softened , stirring occasionally . Stir in remaining 1/8 teaspoon pepper and remaining 1 tablespoon tarragon . Set aside ; cover with a lid or aluminum foil to keep warm .
3) Meanwhile , bring a large skillet three quarters full of water to a simmer . Crack 4 eggs into separate measuring cups ; pour into water one by one . Poach eggs 3 to 4 minutes or until whites are just set . Remove with a slotted spoon and set aside . Repeat with remaining 4 eggs . Reheat first batch of eggs in simmering water if necessary .
4) Distribute fris`eeand cooked mushrooms evenly among 4 plates . Top each with 2 poached eggs and drizzle with dressing .
Serve each with a piece of pumpnickel bread .

Sunday, July 29, 2012

"Fruit Smoothie" No Bake Cheesecake


Prep time : ....................15 minutes plus refrigerating
1 1/2 ---------------------. cups Honey Maid Graham Cracker Crumbs
1/4 ------------------------cup (1/2 stick) butter melted
2 --------------------------tablespoons sugar
4 --------------------------packages (8 ounce each) Philadelphia Naufchater Cheese , 1/3 less fat than Cream cheese , softened
1/2 ----------------------- cup sugar
1 -------------------------- package (12 ounce) frozen mixe berries (strawberries , rasberries , blueberries and blackberries ) thawed , drained
1 --------------------------tub (8 ounce) Cool Whip Lite Whipped Topping , thawed , divided
1) Line 13x9-inch pan withfoil , with ends of foil extending over sides of pan .Mix graham crackers , butter and 2 tablespoons sugar , press firmly onto bottom of prepared pan . Refrigerate while preparing filling .
2) Beat Neutchatel cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended . Smashed drained berries with forkstir into cheese misture . Gentle stir in 2 cups of the whipped topping . spoon over crust .
3) Refrigerate 4 hours or until firm . Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with remaining whipped cream . Store leftover cheesecake in refrigerator.
Makes 16 servings , one piece each .

Stir It Up 'Ranch Dip'


Prep time :---10 minutes ---Total time ---1 hour 10 minutes (incl. refrigerating)
1/2 ---------------------------cup Breakstone's or Knudsen Sour Cream
1/2 ---------------------------cup Kraft Ranch Dressing
1/4 ---------------------------cup Kraft Real Mayonnaise
1/4----------------------------cup Kraft 100%grated Parmesan Cheese
3 ------------------------------slices bacon (or turkey bacon) cooked , crumbled
2 ------------------------------tablespoons sliced green onions (about 1 medium)
1) mix all ingredients . Refrigerate 1 hour or until ready to serve .
2) Serve with assorted cut-up vegetables, breadsticks or Nabisco Crackers .
Makes 1 1/2 cups or 12 servings , 2 tablespoons each.
Creamy and cheesy , with a hint of bacon , this quick and savory dip is perfect fot vegetables .

Easy Bake Chedder Buscuits


Prep time :..............10 minutes ........Total time : ............22 minutes
1..............................cup flour
2.............................teaspoons Calumet Baking Powder
1/4..........................teaspoon cream of tartar
1/4 ......................... teaspoon salt
1/4 ......................... cup (1/2 stick) cols butter , cubed
1 ............................ cup Kraft Shredded Cheese
1/3 ........................ cup mix
1) preheat oven to 450*F. Mix flour , baking powder, cream of tartar , sugar and salt in medium bowl . cut butter with pastry blender or two knives , until mixture rersembles coarse crumbs . Stir in Chedder cheese . Add milk , stir until mixture forms soft dough .
2) place on lightly floured surface ; knead 8 t0 10 times or until smooth . Pat out dough into6-inch square . Cut into 9 squares . Place on a grease baking sheet .
3) bake 10 to 12 minutes or until golden brown . Spread each warm biscuit with 2 1/2 teaspoons of Philadelphia Chice & Onion Cream Cheese Spread .
Makes 9 serving , 1 buscuit and 2 1/2 teaspoons spread each .
Serving suggestion : Serve with a green salad .
Tip : Perfectfor a brunch or even a weekend dinner , these quick and simple buscuits are jazzed up with the tangy taste of Chedder Cheese .

Saturday, July 28, 2012

Raisin Crunch Cookies


Prep time : 10 minutes ------Total time : 30 minutes (including refrigerating)
1 1/4 ---------------cups flour
1---------------------teaspoon Calumet baking powder
1 -------------------- teaspoon baking soda
1/2 ----------------- cup old fashioned or quick-cooking oats
1/2 -----------------cup (1 stick) butter
3/4 -----------------cup firmly packed brown sugar
1/2 ----------------- granulated sugar
1--------------------- egg
1 -------------------- teaspoon vanilla flavor
1 -------------------- cup Post Raisin Bran Cereal
1 1/4 -------------- cups Baker's Angel Flake Coconut
1/2----------------- cup raisins
1) Preheat oven to 350%F . Mix flour , baking powder , baking soda and oats ; set aside . Beat butter and sugars in large bowel with electric mixer on medium speed until light and fluffy. Add egg and vanilla ; mix well. Graduallyadd flour mixture , beating until well blended after each addition . Add cereal , coconut and raisins ; stir until well blended .
2) Drop heaping teaspoonfuls of dough , 2 inches apart , onto ungreased baking sheets .
3) Bake 14 to 16 minutes or until lightly browned . Cool on baking sheets 4 minutes ; remove to wire racks . Cool completely . Store at room temperature.
Makes 24 servings , 2 cookies each .
Variation : Prepare as directed , substituting Post Honey Bunches of Oats for the raisin brand cereal and / or substituting dried canberries for the raisins .

Southwestern Chicken Salad


Prep time : 15 minutes ...............................Total time : 15 minutes
1/4 --------------cup Kraft Light Ranch Reduced Fat Dressing
------------------ dash ground cumin
1----------------- whole wheat tortilla (6-inch), cut in half , then into 1/4-inch-wide strips
1-----------------bag (10 ounce) mixed salad greens
1---------------- package (6 ounce) Oscar Mayar Southwestern Seasoned Chicken Breast Strips
1/2 -------------cup chopped tomatoes
1/4 -------------cup Kraft 2% Milk Shedded Four Cheese Mexican Style Cheese
Mix dressing and cumin ; set aside .
Place tortilla strips on microwaveable on high 1 minute ; set aside .
Toss greens with chicken and tomatoes in large salad bowl. Add cheese and dressing mixture ; mix lightly . Top with the tortilla strips.
Makes 4 serving --- 2 cups each
Tip:With zesty seasoned chicken , juicy tomatoes and cheese , this Tex-Mex taste sensation gives you plenty of variety.

Tuesday, July 24, 2012

Welcome to Nee's Place


Welcome to Nee's Place , pull up a chair , have a cup of coffee or a glass of lemonade . and let's shoot the bull .
I will bring you dishes from around the world and some close to home . A lot of easy recipes for busy cooks and people on the go .
Your family & friends will think you spent the day in the kitchen and will love you for all your hard work .
There will be some how-to and short-cuts , a lot of helpful hints and also household and cleaning hints . Bare with me and you won't be disappointed .