Creamy Cucumber Dressing Recipes

Ingredients:

1 cup plain yogurt 1/2 cucumber, peeled and finely chopped 1 teaspoon fresh lemon juice

1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground white pepper

Directions:

1.	In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.

Lime Chicken Soft Tacos Recipes

Ingredients:

1 1/2 pounds skinless, boneless chicken breast meat - cubed 1/8 cup red wine vinegar 1/2 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 green onions, chopped

2 cloves garlic, minced 1 teaspoon dried oregano 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce 1/4 cup shredded Monterey Jack cheese 1/4 cup salsa

Directions:

1.	Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2.	Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Slow Cooker Chili II

Ingredients:

1 pound ground beef 3/4 cup diced onion 3/4 cup diced celery 3/4 cup diced green bell pepper 2 cloves garlic, minced 2 (10.75 ounce) cans tomato puree 1 (15 ounce) can kidney beans with liquid 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can cannellini beans with

liquid 1/2 tablespoon chili powder 1/2 teaspoon dried parsley 1 teaspoon salt 3/4 teaspoon dried basil 3/4 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/8 teaspoon hot pepper sauce

Directions:

1.	Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
2.	Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
3.	Cover, and cook 8 hours on Low.

Harvest Pasta Bake Recipes

Ingredients:

1 (2 pound) butternut squash, peeled, cut into 1-inch cubes 1 onion, cut lengthwise in half, then sliced crosswise 1/2 teaspoon crushed red pepper 2 tablespoons olive oil

8 ounces rigatoni pasta, uncooked 1/2 ounce PHILADELPHIA Original Cooking Creme 1 (8 ounce) package KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA, divided 1/4 cup croutons, crushed

Directions:

1.	Heat oven to 400 degrees F. Combine first 4 ingredients in 13x9-inch baking dish. Bake 30 to 40 min. or until squash is tender. Meanwhile, cook pasta as directed on package, omitting salt.
2.	Drain pasta, reserving 1/2 cup cooking water. Add to squash mixture with cooking creme and 1 cup shredded cheese; mix lightly. Top with crouton crumbs and remaining shredded cheese.
3.	Bake 20 min. or until heated through.

Best Ever Crab Cakes

Ingredients:

1 egg 3 tablespoons mayonnaise 4 teaspoons lemon juice 1/8 teaspoon red pepper flakes 1 teaspoon dried tarragon

1 tablespoon minced green onions 8 ounces crabmeat 1/2 cup crushed buttery round crackers 1 tablespoon butter

Directions:

1.	In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
2.	Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Italian Grilled Cheese Sandwiches

Ingredients:

1/4 cup unsalted butter 1/8 teaspoon garlic powder (optional) 12 slices white bread

1 teaspoon dried oregano 1 (8 ounce) package shredded mozzarella cheese 1 (24 ounce) jar vodka marinara sauce

Directions:

1.	Preheat your oven's broiler.
2.	Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
3.	Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
4.	Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Chocolate-Mint Brownie Cookies Recipes

Ingredients:

1 1/2 cups firmly packed light brown sugar 2/3 cup Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All -Vegetable Shortening* 1 tablespoon water 1 teaspoon vanilla extract 1/2 teaspoon peppermint extract

2 large eggs, lightly beaten 1 1/2 cups Pillsbury BEST® All Purpose Flour 1/2 teaspoon salt 1/3 cup unsweetened cocoa powder 1/4 teaspoon baking soda 2 cups mint chocolate chips

Directions:

1.	Heat oven to 375 degrees F.
2.	Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
3.	Combine flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture. Beat at low speed just until blended. Stir in mint chocolate chips.
4.	Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
5.	Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.