Heavenly Scents Recipes : Banana Pudding Cake

Heavenly Scents Recipes : Banana Pudding Cake: Share   Cake 2 sticks butter, softened 1 3/4 cups sugar 3 eggs + 2 egg whites 3 tsp vanilla 3 cups all-purpose flour 3...

the creation of beauty is art.: disney beauty week: introduction and future plans.

the creation of beauty is art.: disney beauty week: introduction and future plans.: It is time for another theme week here on the creation of beauty is art. This time? It is all about Disney themed beauty products. This is ...

Drawing for Food: John's Doggie Shop

Drawing for Food: John's Doggie Shop: Recently I've been on a mission to get myself to all the Philly-area hot dog spots that I haven't been to yet, especially with a fe...

Cooking With Mary and Friends: Deconstructed Egg Rolls

Cooking With Mary and Friends: Deconstructed Egg Rolls: Deconstructed Egg Rolls ... say what? All the flavors of an egg roll without the work. Simply cook this up in one pan, serve an...

Slow-Cooker Chunky Chicken Chili

Title Slow-Cooker Chunky Chicken Chili Category Preparation Time 0 hr. 10 min. Cook Time Yield 8 Ingredients 1 can (15.5 oz.) dark red kidney beans, rinsed 1 can (15.5 oz.) light red kidney beans, rinsed 1-1/2 cups TACO BELL® Thick & Chunky Mild Salsa 1 can (15 oz.) no-salt-added tomato sauce 2 Tbsp. chili powder 1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces 1 onion, chopped 1 cup frozen corn 1 cup KRAFT Mexican Style Finely Shredded Four Cheese Directions Combine beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir. Serve topped with cheese. My comments Serving Suggestion For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed saltine crackers. Special Extra For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed. URL http://www.kraftrecipes.com/recipes/slow-cooker-chunky-chicken-chili-112395.aspx?cm_mmc=Search-_-crm-_-YNA-_-octhttp://www.kraftrecipes.com/recipes/slow-cooker-chunky-chicken-chili-112395.aspx?cm_mmc=Search-_-crm-_-YNA-_-oct -----Shared with MyCookBook-----

Mississippi Sin

Ingredients:

1- lb roll spicy or breakfast sausage
2 pkgs cream cheese, softened
1 8 oz sour cream
1 8 oz pkg of shredded cheddar cheese
1 small can green chillies (optional)
1 loaf French bread or 2-round Hawaiian breads
1 bag of Frito Scoops

Directions:

Preheat oven to 350°F.

Hollow out bread and reserve the bread that was removed.

Crumble and cook Sausage until done. In a large bowl combine all ingredients, softened cream cheese, sour cream, shredded cheese, sausage, chillies.

Pour mixture into the hollowed out bread, cover completely with aluminum foil. Place on baking sheet and bake in a 350°F degree oven until mixture is melted and bread is crisp (about 30-45 minutes).

Remove foil and bake additional 10-15 minutes to brown top.

The bread chunks that were left over can also be toasted to make them a little crispy to dip.

Homemade Ricotta Cheese

YIELD: MAKES ABOUT 2 CUPS OF RICOTTA CHEESE

Note:

Don't discard the whey! Use leftover whey in pancakes (in the place of buttermilk) and in homemade bread (subbing it in for the water), among other things.

INGREDIENTS:

8 cups milk (2% or above for creamier ricotta)
1 cup heavy cream
1 teaspoon coarse, kosher salt
1/3 cup distilled white vinegar

DIRECTIONS:

Combine the milk, heavy cream, and salt in a medium pot. Heat on medium, stirring occasionally to prevent scorching (you can kick up the heat to speed up the process if you don't mind stirring attentively the whole time), until the milk is steaming just below a simmer and registers 180 degrees F on an instant-read thermometer.

Off the heat, stir in the vinegar. Immediately, the milk will start to separate. Let the mixture sit for 5-10 minutes.

Line a colander with a double layer of cheesecloth (coffee filters work great, too, if you stagger them or they are large enough) or open a nut milk strainer bag over a large bowl. Spoon in the large curds first if you want to avoid splatters and follow it up by pouring in the rest of the mixture.

If using a nut milk bag, carefully lift it up and out of the bowl and hang it so it can continue to drip into the bowl. Let the ricotta strain for 10-60 minutes, depending on the texture you are after. I usually go with right around 15 minutes for super creamy ricotta.

Scrape the ricotta out of the colander or bag; use immediately or refrigerate up to a week or so.