Double-Stacked Oven Grinder

What You Need

1 Tbsp. KRAFT Real Mayo Mayonnaise

2 tsp.  KRAFT Grated Parmesan Cheese

1 submarine roll, split

3 slices  OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast

3 slices OSCAR MAYER Deli Fresh Slow Roasted Roast Beef

1   KRAFT Big Slice Pepper Jack Cheese Slice

2 slices tomato

1/4 cup  shredded lettuce

Make It

HEAT broiler.
MIX mayo and Parmesan; spread onto cut sides of roll. Place, cut-sides up, in shallow pan. Broil 2 min. or until golden brown.

STACK meats on microwaveable plate; top with cheese. Microwave on HIGH 30 sec. or until cheese is melted. Place on bottom half of roll.

COVER with tomatoes, lettuce and top of roll.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

Special Extra

Add 1/2 tsp. garlic powder to mayo mixture before spreading onto roll.

this recipe is from, who else?  kraft.com

Rudi's Organic Bakery 14 Grain

The ingredient list reads like a who's who of healthy grains, yet with such a "nutty" flavor and "tender" texture, you'd never peg this as a good-for-you loaf. "This is truly stealth health," one panelist said. »

Try it with: ABC Sandwich (Apple, Bacon and Cheese) »

Best Whole Wheat: Pepperidge Farm Whole Grain 100% Whole Wheat

The "crunchy" crust is made with 100 percent whole wheat flour, and each slice boasts 4 grams of dietary fiber. A touch of honey and molasses adds a mild caramel flavor and moistness. Try it with: Asparagus Panini »

Best White: Nature's Pride Country White

"Like the white bread I remember from my childhood—only better," said one taster. Instead of corn syrup and trans fats, this light, buttery-sweet loaf is made of the same easy-to-pronounce ingredients our grandmothers used: buttermilk, butter, sugar, honey and barley malt. Try it with: Creamed Spinach-and-Ham Broilers on White »
  
Best Rye: Alvarado Street Bakery Sprouted Rye Seed

Want to take your pastrami sandwich to the next level? Start with this "complex-tasting" bread, made with sprouted rye seeds and wheat berries and loaded with dill weed, caraway and celery seeds.
Try it with: Honey-Almond Corned Beef Special »

Best Sweet: Cinnabon Cinnamon

"Someone shoved a cinnamon roll into a bag of bread," one taster joked about this "rich, buttery" treat. Laced with cinnamon, the thick, "melt-in-your-mouth" slices would make an indulgent breakfast—or dessert. Try it with: Peanut Butter and Jelly French Toast Sticks »

What You Need

1/2 cup A.1. Original Steak Sauce

1/2 cup  water

1 pkg. (0.9 oz.) onion-mushroom soup mix

1   boneless beef chuck eye roast (2-1/2 lb.)

1 lb. baby red potatoes

1 pkg.  (1 lb.) baby carrots

1 onion, thickly sliced

Make It

MIX first 3 ingredients.

PLACE meat in slow cooker. Top with vegetables and sauce; cover.

COOK on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

Creative Leftovers

Cool, then refrigerate any leftover cooked meat. Use to make sandwiches the next day.

Granola

Purely Elizabeth Ancient Grain Granola Cereal in Pumpkin Fig

The judges cheered for this great-tasting standout in a sea of too-bland or too-sweet granolas, thanks to its dried figs and organic cinnamon. This low-sugar (only 6 grams) pick also scores for its fiber-rich puffed amaranth and quinoa flakes and fiber-and-omega-3-loaded chia seeds.

Cereal

Post Selects Great Grains Crunchy Pecans

We tried lots of cereals with the word "almond" or "pecan" in the name, but a search failed to turn up enough nuts to fill a thimble. This one had a surprisingly generous amount of pecans, plus whole-wheat flakes and rolled oat clusters, which serve up 35 grams of whole grains plus 5 grams of fiber (and just 8 grams of sugar) per serving.

Grab-and-go breakfast

Eggland’s Best Hard-Cooked Peeled Eggs

It’s not rocket scienceto boil an egg, but if you’re like us, you rarely have the time in the a.m. to do it. This winner lets you get a protein hit in a hurry. And because Eggland’s hens are fed a vegetarian diet, these eggs are 25% lower in saturated fat and twice as high in omega-3 fats as regular ones.

Grab-and-go runner up

Cookiehead Snacks Grainy Brainy Banana Flaxseed Wakey Cakes

While they’re not available nationwide just yet, the yummy banana bread flavor and soft, chewy texture of these cakes landed them a spot on our list (and the cute name didn’t hurt

Frozen waffle

Kellogg’s Eggo FiberPlus Buttermilk Waffles

Waffles aren’t just for kids: We adore the light, fluffy texture of this toaster-ready breakfast, which indulges a morning sweet tooth while slipping in 9 grams of fiber and 35% of your calcium needs. And judge Jackie Newgent, RD, liked that these waist-friendly waffles are low in saturated fat and sugar (only 1.5 and 3 grams respectively).

Soup

Kettle Cuisine Thai Curry Chicken Soup

It’s rare to find a yummy store-bought soup that isn’t a sodium disaster. This one, at 560 milligrams per serving, has about half of what you’d find in most. Spicy curry, lemongrass, and coconut milk give this fabulous Thai flavor—and while the coconut does contribute saturated fat, "it’s fine in moderation," says Newgent.

Bread

Rudi’s Organic Bakery Organic Harvest Seeded Bread

"This is how bread is supposed to taste," Newgent raves. The certified organic loaf is slightly sweet and studded with poppy, pumpkin, and sunflower seeds, which give each slice good-for-you fats. We highly recommend smearing a toasted slice with almond butter and a drizzle of honey

Grab-and-go

Sukhi’s Tandoori Chicken Naanwich

Found: a quick big-flavor meal with plenty of protein (23 grams) and not much fat (6 grams). This no-boredom sandwich sports exotic Indian spices (coriander, cilantro, ginger, and celery seeds) and heats up in just 90 seconds. Lunch is on.

Deli meat

Hormel Natural Choice Cracked Black Pepper Deli Turkey

Judge Robin Miller gave this deli meat high marks for being low in fat and free of nitrates and MSG. You’ll love the delicious smoky, peppery flavor, and the fact that three slices serves up 11 grams of protein in a super-skinny 60-calorie package.

Cheese

Weight Watchers Natural Reduced Fat Colby Jack Cheese Sticks

Low-fat cheese tends to be rubbery and less than satisfying, but this quick, light snack-stick looks, feels, and tastes like the real thing. And unlike most cheese, it’s low in sodium (105 milligrams) and saturated fat (3 grams).

Milk

Horizon Organic Lowfat Chocolate Milk Plus DHA Omega-3

Finally, chocolate milk that tastes creamy (not a bit chalky!). And its virtues go way beyond taste: We love that this bone-builder is organic, and fortified with DHA omega-3 fatty acids, so you’re boosting your mood and memory to boot.

 

Juice

Bolthouse Farms Bom Dia Açai +10 Superblend

Not all juices bearing "super-fruits" on their label offer healthy benefits, but this one made from açai and 10 other antioxidant-loaded fruits (including goji berries, yumberries, and sea buckthorn) does. Almost 300 milligrams of potassium makes it a good post-gym sip, and it has 50% of tough-to-find vitamin K (vital for blood clotting).

Low-cal drink

Honest Ade 0 Calorie Classic Lemonade

Sweet lemonade with zero calories and no artificial sweeteners ... what’s not to love? Miller is a fan of this sip, which is naturally sweetened with stevia: "I’m a lemonade-drinker and this stuff is great." Drink up during cold-season: It gives you a day’s worth of vitamin C.

Enhanced water

Bolthouse Farms Cucumber Rosemary Aura Botanical Water

Too many jazzed-up waters get their kick from tons of added sugar and artificial flavorings. But this standout—made with apple juice, lemon juice, cucumber, and rosemary—keeps it real and light (close your eyes and you can almost believe you’re at Canyon Ranch instead of your cubicle). One 90-calorie bottle knocks off one fruit serving, too. Nice.

 

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 (1.25-oz.) envelope chili seasoning mix
• 1 (12-oz.) can beer
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (8-oz.) can tomato sauce
• 3/4 teaspoon salt
• Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Preparation

• 1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

Tuna Croquets

Ingredients

• 2 6-ounce cans tuna
• 2 teaspoons Dijon mustard
• 1/2 cup white bread torn into small pieces
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp water (or liquid from the cans of tuna)
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives, green onions, or shallots
• Salt and freshly ground black pepper
• A couple squirts of Crystal hot sauce or tabasco
• 1 raw egg
• 2 Tbsp olive oil
• 1/2 teaspoon butter

Method

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

BLT SALAD

What You Need

8 cups chopped romaine lettuce

1 cup  halved cherry tomatoes

8 slices OSCAR MAYER Fully Cooked Bacon, chopped

2 cups  shredded cooked chicken

1/4 cup KRAFT Ranch Dressing

1/3 cup  KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA

Make It

LAYER half of each ingredient in large serving bowl. Repeat layers.

REFRIGERATE 4 hours.

TOSS just before serving.

Kraft Kitchens Tips

Shortcut

Prepare using a store-bought rotisserie chicken.

Special Extra

For added crunch, top each layer with 1/4 cup croutons.

Substitute

Prepare using your favorite KRAFT Shredded Cheese, such as KRAFT Shredded Four Cheese.

 

Cream Cheese Eggs

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 1 (3-ounce) package cream cheese, cut into cubes
• 1/3 cup chopped fresh basil (optional)
• Garnish: fresh basil sprigs

Preparation

• Whisk together first 4 ingredients.
• Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
• Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.
• Note: To lighten, substitute 2 cups egg substitute for eggs and 3 ounces light cream cheese for 3 ounces regular cream cheese. Proceed as directed.
• Sausage-Egg Soft Tacos: Prepare Cream Cheese Scrambled Eggs as directed, substituting 1 seeded and chopped jalapeño pepper for chopped basil. Sprinkle 6 (8-inch) flour tortillas evenly with 1 1/2 cups shredded colby-Jack cheese. Top one half of each tortilla evenly with Cream Cheese Scrambled Eggs and 1 (16-ounce) package cooked, drained, and crumbled ground pork sausage. Sprinkle evenly with 1/2 cup shredded colby-Jack cheese. Fold tortillas over filling. Serve with sour cream and salsa. Makes 6 servings. Prep: 20 min., Cook: 15 min.

Praline-Apple Bread

Ingredients

• 1 1/2 cups chopped pecans, divided
• 1 (8-oz.) container sour cream
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
• 1/2 cup butter
• 1/2 cup firmly packed light brown sugar

Preparation

• 1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.
• 2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.
• 3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.
• 4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.
• 5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).
• Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

Pumpkin Roll

Ingredients

• Vegetable cooking spray
• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2/3 cup canned unsweetened pumpkin
• 1/2 cup finely chopped pecans, toasted
• 1 teaspoon lemon juice
• 1 1/2 cups powdered sugar, divided
• 2 (3-ounce) packages cream cheese, softened
• 1/4 cup butter or margarine, softened
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• Garnishes: powdered sugar, chocolate-coated pecan halves

Preparation

• Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
• Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
• Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
• Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
• Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
• Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.

Brownies

Ingredients

• Nonstick cooking spray or unsalted butter for greasing
• 1 cup (8 oz/250 g) cold unsalted butter, cut into small cubes
• 2 cups (12 oz/375 g) semisweet chocolate chips, plus 1 cup (6 oz/185 g)
• 4 oz (125 g) bittersweet chocolate, chopped
• 3 large eggs
• 1 cup (8 oz/250 g) sugar
• 1 tbsp pure vanilla extract
• 3/4 cup (4 oz/125 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup (1 1/2 oz/45 g) crisped rice cereal (optional)

Preparation

1. Preheat the oven to 375°F (190°C). Lightly spray or grease a 9-by-12-inch (23-by-30-cm) baking pan with cooking spray or butter.

2. Combine the butter, the 2 cups chocolate chips, and the bittersweet chocolate in a metal bowl or the top pan of a double boiler and place over (not touching) simmering water. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove from the heat and let cool until still warm but not too hot to touch, about 5 minutes.

3. In a large bowl, combine the eggs, sugar, and vanilla and stir until well blended. Pour the egg mixture slowly into the warm chocolate mixture, stirring until thoroughly combined. Let cool to room temperature, about 15 minutes.

4. In a medium bowl, stir together the flour, baking powder, salt, the remaining 1 cup chocolate chips, and the crisped rice cereal, if using. Add to the cooled chocolate mixture and stir just until combined. Be careful not to overmix. Pour the batter into the prepared pan and smooth the top with a rubber spatula.

5. Bake just until a toothpick inserted into the center comes out clean, about 35–40 minutes. Be careful not to overbake. Transfer to a wire rack and let cool completely in the pan, then refrigerate until well chilled, about 4 hours. Cut into bars and serve. Store leftover bars in an airtight container at room temperature for up to 3 days.

Salisbury Steak with Creamy Sauce

What You Need

1-1/2 lb. lean ground beef

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

1   onion, finely chopped, divided

2 tsp. oil, divided

1 pkg.  (8 oz.) sliced fresh mushrooms

1 can (14.5 oz.) fat-free reduced-sodium beef broth

1/4 cup  PHILADELPHIA Original Cooking Creme

Make It

MIX meat, stuffing mix, water and 1/3 cup onions until well blended. Shape into 6 (1/2-inch-thick) patties.

HEAT 1 tsp. oil in large nonstick skillet on medium heat. Add patties; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Add remaining oil, onions and mushrooms to skillet; cook 3 to 5 min. or until vegetables are tender, stirring frequently.

ADD broth to skillet. Bring to simmer. Add meat patties; cover. Simmer on medium-low heat 13 to 15 min. or until done (160ºF), turning occasionally. Transfer burgers to serving plate, reserving drippings in pan; cover burgers to keep warm.

ADD cooking creme to drippings in skillet; cook and stir on low heat 2 min. or until sauce is well blended. Spoon over burgers.

Kraft Kitchens Tips

Serving Suggestion

Serve with hot cooked egg noodles and a mixed green salad tossed with your favorite KRAFT Dressing.

Note

If your skillet is not large enough to brown all 6 patties at once, brown them in 2 batches. Then return all 6 patties to skillet with vegetables and broth to complete cooking, overlapping slightly if needed.

Substitute

Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken

Breakfast Pizza

INGREDIENTS

• 1 cup warm water (between 110°F and 115°F)
• 1 teaspoon active dry yeast (about half of a 1/4-ounce packet)
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons granulated sugar
• 1/4 teaspoon fine salt
• 1 tablespoon extra-virgin olive oil, plus about 1/4 cup more for oiling the bowl and the baking sheets and for drizzling
• 6 ounces thinly sliced pancetta
• 4 tablespoons harissa
• 2 cups shredded, partially skim mozzarella (about 6 ounces)
• 4 large eggs
• 4 scallions, thinly sliced

INSTRUCTIONS

1. Place water in the bowl of a stand mixer fitted with a hook attachment, sprinkle yeast on top, and let rest until mixture is bubbling, about 10 minutes. Meanwhile, place flour, sugar, and salt in a medium bowl and whisk to combine.
2. When yeast mixture is ready, add flour mixture and 1 tablespoon of the olive oil and mix on low speed until flour is moistened and dough starts to come together, about 2 minutes. Increase speed to medium and mix until dough is smooth and stretches 3 to 4 inches without breaking, about 8 to 10 minutes. Meanwhile, coat a large bowl with oil.
3. Transfer dough to the oiled bowl, cover with a damp towel or plastic wrap, and set in a warm place until doubled in size, about 1 hour. (Alternatively, let the dough rise in the refrigerator, covered, for up to 2 days.)
4. Meanwhile, heat the oven to 450°F and arrange one rack in the middle and another rack in the lower third of the oven.
5. Place pancetta in a single layer on two baking sheets and bake one sheet on each rack, rotating the sheets halfway through the cooking time, until pancetta is browned and crispy, about 15 minutes. Remove pancetta to several sheets of paper towels and let drain briefly. When cooled, break into small pieces and place in a small bowl; set aside. Wash the baking sheets and return them to the oven (one on each rack) to heat, at least 10 minutes, while preparing the dough.
6. Once the dough has risen, punch it down and turn it out onto a lightly oiled surface. Divide it into four equal pieces and cover with plastic wrap. Shape two of the pieces into 7-inch rounds. Remove the hot baking sheet from the middle rack (leave the other one in the oven) and drizzle with olive oil. Carefully place the rounds side by side on the baking sheet, not touching each other. Evenly spread 1 tablespoon of the harissa on each round, then scatter a quarter of the cheese and a quarter of the reserved pancetta over each. Bake on the middle rack until the dough just starts to puff and is barely golden in a few spots, about 5 minutes.
7. Remove pizzas from the oven, carefully crack an egg into the center of each, and drizzle with about 1 to 2 teaspoons olive oil. Return the baking sheet to the middle rack and bake until pizza crusts are crisp and browned and egg whites are set, about 7 minutes. Remove from the oven and sprinkle each with a quarter of the scallions. Season with salt and pepper if desired. Serve immediately.
8. Repeat with remaining dough and toppings, using the second hot baking sheet and baking on the middle rack.

Pita Pizza With Spinach And Egg

INGREDIENTS

• 2 pitas
• 1 cup grated mozzarella cheese (about 4 ounces)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 cup loosely packed baby spinach leaves
• 2 large eggs
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon finely grated Parmesan cheese

INSTRUCTIONS

1. Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it under the broiler while the oven is heating.
2. Meanwhile, place the pitas on a work surface and sprinkle with the mozzarella, oregano, and red pepper flakes. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each pita.
3. When the oven is ready, remove the baking sheet and place the pitas on it. Crack 1 egg into the nest of each pita and season it with salt and pepper.
   Broil until the egg whites are set, about 6 to 7 minutes (the yolks will still be runny).
4. Remove the baking sheet from the oven and transfer the pitas to a cutting board. Sprinkle with the Parmesan, cut each pita into 4 wedges, and serve immediately.

Southwestern Omelet

Ingredients

• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• 4 large egg whites
• 1 large egg
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup chopped green onions
• 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
• 1/4 cup bottled salsa
• Cooking spray

Preparation

• Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.
• Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half.

OREO-Peanut Butter Bites

What You Need

1 jar (18 oz.) creamy peanut butter

2-1/2 cups  powdered sugar

15 OREO Cookies, chopped (about 1-1/2 cups)

1-1/4 pkg.  (8 squares each) BAKER'S Semi-Sweet Chocolate (10 squares)

Make It

PLACE peanut butter in medium bowl. Gradually beat in sugar with mixer until well blended. Stir in cookie pieces.

ROLL into 66 (1-inch) balls; place in single layer in waxed paper-lined pan. Freeze 1 hour. Meanwhile, melt chocolate as directed on package.

DIP half of each ball in chocolate; gently shake off excess chocolate. Return balls to pan. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.

How to Easily Dip the Peanut Butter Bites

Use toothpick to dip peanut butter balls in chocolate as directed. Remove toothpicks after placing dipped balls in waxed paper-lined pan.

How to Easily Shape the Balls

To prevent the peanut butter mixture from sticking to your hands, dust your hands with additional powdered sugar before using to roll the peanut butter mixture into balls.

Serving Suggestion

Serve with a hot cup of your favorite brewed MAXWELL HOUSE Coffee.

Black Bean, Sweet Potato, and Caramelized Onion Enchiladas

Ingredients:

1 can black beans

1 lime juiced

2 cloves garlic minced

2 cups fresh cilantro leaves

Coarse salt and freshly cracked pepper

2 sweet potatoes

1 teaspoon sour cream

1 large sweet onion sliced thin

1 teaspoon butter

1 teaspoon olive oil

1 teaspoon olive oil for sauce

1/4 cup medium sweet onion diced

2 Serrano chili peppers diced

1 poblano pepper diced

2 cloves of garlic minced

1/2 teaspoon cinnamon

16 ounces can of enchilada sauce

16 corn tortillas

1/4 cup canola oil for frying tortillas

4 ounces cheese grated- combo of sharp and mozzarella

 

Directions:

 

Preheat oven to 400°F

 

Add lime juice, garlic, 1 handful of cilantro leaves and salt and pepper to taste to the black beans in a dish and stir. Set aside. Scrub sweet potatoes and wrap them in foil, bake them in the oven for approximately 25 min. Once they are fork tender, remove them from the oven and cool. Once cool cut them in half and scoop out the squash from the skins and place into a bowl. Add sour cream and mash sweet potatoes with a fork.

 

Over medium high heat add butter and olive oil to a medium sauté pan until butter is melted. Add onions, salt and pepper and sate for 10 minutes, sauté until onions are limp, reduce heat to low and continue cooking the onions until they break down further and become caramelized, approximately another 10 minutes. Remove onions from heat and onto a plate.

 

Meanwhile, in a medium saucepan over high heat add olive oil, diced onion, poblanos, Serranos and garlic. Add a pinch of salt and pepper and sauté for 7 minutes. Adjust heat to low, add cinnamon and sauce, cook for another 15 minutes. Allow to simmer while you prepare tortillas.

 

Over medium high heat, add canola 1 small splash of canola to a large sauté pan and fry two corn tortillas, just so they are soft and not soaking in oil, place them onto a paper towel-lined plate. Repeat until all tortillas are fried. Or, for a healthier alternative, simply microwave the tortillas until soft.

 

To assemble enchiladas, scoop a spoonful of the sweet potato mixture into each tortilla, then add 1 spoonful of black beans and a tablespoon of caramelized onions. Place tortillas into a 13x9 inch pan so they are rolled facing down.

 

Pour sauce over all the tortillas and sprinkle with cheese. Bake for 15 minutes. Garnish with cilantro leaves.

Fried Egg and Sausage Ciabatta Breakfast Pizzas

Ingredients

• 1 loaf ciabatta bread (about 1 pound)
• 1 cup chopped green onions
• 8 tablespoons olive oil, divided
• 8 ounces sliced hot pepper Monterey Jack cheese
• 1 pound spicy or sweet Italian sausages, casings removed
• 8 large eggs

Preparation

Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.

Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.

Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.

Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces

yield: Makes 8 servings

active time: 25 minutes

total time: 30 minutes

Make this recipe your own by using different sausages and cheeses. For a Middle Eastern spin, sub in lamb sausage and feta. Serve pizzas with hot sauce.

Honey-Mustard Snack Mix

INGREDIENTS

• 7 cups plain bagel chips, broken in half
• 6 cups pretzel sticks
• 3 cups sesame sticks
• 12 tablespoons unsalted butter (1 1/2 sticks), melted
• 1 1/4 cups honey
• 3/4 cup mustard powder
• 4 teaspoons kosher salt

INSTRUCTIONS

1. Heat the oven to 375°F and arrange the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
2. Mix together bagel chips, pretzel sticks, and sesame sticks in a large bowl until evenly combined; set aside.
3. Mix together butter, honey, mustard powder, and salt in a medium bowl until smooth and well combined. Pour over pretzel mixture, stirring until evenly coated.
4. Scatter snack mix in a single layer on the prepared baking sheets. Bake, stirring occasionally, until toasted and browned, about 20 minutes. Let cool to room temperature, then break into bite-size pieces

Tropical Spelt Granola

INGREDIENTS

• 3 cups rolled spelt flakes
• 2/3 cup sweetened flaked coconut
• 1/4 teaspoon kosher salt
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup small-dice dried mango
• 1/2 cup small-dice dried papaya, dried pineapple, or a combination

INSTRUCTIONS

1. Heat the oven to 300°F and arrange a rack in the middle.
2. Place the spelt, coconut, and salt in a large bowl and stir to combine; set aside.
3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Drizzle over the spelt mixture and mix until the spelt is thoroughly coated and there are no clumps.
4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown, about 20 to 25 minutes.
5. Transfer the granola to a large heatproof bowl. Add the mango and papaya or pineapple and stir to combine. Let the granola cool for 20 minutes. Using your hands, break the granola into small clumps, then let it cool completely. (It will crisp up as it cools.) Store in an airtight container for up to 2 weeks.
6. This has a wonderful flavor so I try to keep it around.