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 .

"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 .

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.

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 .