CHICKEN CROISSANT SANDWICHES
32 sandwiches
8 cups diced chicken
2 cans crushed pineapple
2 cups celery finely chopped
1 ½ cups onions, finely chopped
pecans, walnuts, almonds, or watercesnuts
grapes if desired
Mayo to moisten
Yummy by: American Fork Hospital
CHEX PARTY MIX (SWEET)
½ large box corn chex
½ large box golden grahams
2 cups coconut
2 cups slivered almonds
mix in large bowl
glaze:
1 cup sugar
1 cup white corn syrup
3/4 cups butter
Boil for 2 minutes, pour over cereal mix and stir to coat evenly.
By: Stephanie P.
CUCUMBER/TOMATO DELIGHT SALAD
Ingredients:
2 lg cucumbers, sliced and peeled
1 med onion cut into rings
2 lg tomatoes cut into chunks
Sauce:
1 cup vinegar
1/4 cup oil
3/4 cup celery seeds
1 tsp salt
1/4 tsp pepper
Directions:
Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day
By: Tina M/ Aunt Shirley (cousin and aunt)
HOMEMADE GRANOLA MIX
1-1/2 cups quick rolled oats, uncooked
2 cups bran cereal flakes
1 cup sunflower seeds
1-1/2 cups raisins
1 cup sesame seeds
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup vegetable oil
1/2 cup honey
1 Tablespoon molasses
1 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.
Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.
Toss gently, taking care not to break the cereal flakes.
Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.
Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.
Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.
Yield: about 7 cups
CHEESY VOLCANO MEATBALLS
Prep: 10 min Total: 24 min
1 lb lean ground beef
6 Ritz crackers, finely chopped
1/4 cup Kraft Grated Parmesan cheese
3/4 cup spaghetti sauce, divided
12 Kraft cheddar cheese cubes
4 hot dog buns, split
PREHEAT oven to 400 F. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in bowl. Shape into 12 meatballs, using about 2 Tbsp meat mixture for each.
BAKE 14 minutes or until meatballs are cooked through (160F) Meanwhile, microwave remaining 1/2 cup spaghetti sauce in microwaveable bowl on HIGH 30 sec or until heated through
SPOON sauce evenly into buns. Fill each with 3 meatballs
Make 4 servings, 1 sandwich each
*Save 50 calories and 6g of fat per servings by preparing with extra lean ground beef, Ritz reduced fat crackers and Kraft 2% milk reduced fat crackers and Monterey Jack cheese cubes.
*Variation: Omit buns. Serve meatballs and sauce over your favorite hot cooked noodles
* I didn't know how good these were going to be until I took my first bite. WOW! MY kids loved making them too
BY: Kirsten (Food and family magazine/kraftfoods.com)
CHICKEN CROISSANT SANDWICHES
32 sandwiches
8 cups diced chicken
2 cans crushed pineapple
2 cups celery finely chopped
1 ½ cups onions, finely chopped
pecans, walnuts, almonds, or watercesnuts
grapes if desired
Mayo to moisten
Yummy by: American Fork Hospital
CHEX PARTY MIX (SWEET)
½ large box corn chex
½ large box golden grahams
2 cups coconut
2 cups slivered almonds
mix in large bowl
glaze:
1 cup sugar
1 cup white corn syrup
3/4 cups butter
Boil for 2 minutes, pour over cereal mix and stir to coat evenly.
By: Stephanie P.
CUCUMBER/TOMATO DELIGHT SALAD
Ingredients:
2 lg cucumbers, sliced and peeled
1 med onion cut into rings
2 lg tomatoes cut into chunks
Sauce:
1 cup vinegar
1/4 cup oil
3/4 cup celery seeds
1 tsp salt
1/4 tsp pepper
Directions:
Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day
By: Tina M/ Aunt Shirley (cousin and aunt)
HOMEMADE GRANOLA MIX
1-1/2 cups quick rolled oats, uncooked
2 cups bran cereal flakes
1 cup sunflower seeds
1-1/2 cups raisins
1 cup sesame seeds
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup vegetable oil
1/2 cup honey
1 Tablespoon molasses
1 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.
Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.
Toss gently, taking care not to break the cereal flakes.
Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.
Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.
Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.
Yield: about 7 cups
SMOKY BBQ BACON-WRAPPED DOGS
1/2 cup bbq sauce
1 Tbsp honey
1 1/2 Tbsp cider vinegar, divided
1/2 cup mayo
1 Tbsp lemon juice
2 Tbsp packed brown sugar
1 Tbsp smoked paprika
1 tsp ground cumin
1/2 tsp ancho chile powder
8 beef hot dogs
8 slices bacon
8 hot dog buns, split
HEAT grill. Combine bbq sauce, hone and 1 Tbsp of the vinegar in small bowl. Combine mayo, lemon juice and remaining 1/2 Tbsp vinegar in another small bowl.
COMBINE brown sugar, paprika, cumin and chile powder in shallow dish. Press hot dogs into seasoning to coat; wrap each with 1 bacon strip. Insert toothpick in each end to secure bacon.
GRILL hot dogs, covered, over medium-low heat or coals 12 to 15 minutes or until bacon is browned and hot dogs are heated through, turning ever 2 to 3 minutes to evenly brown bacon. Place buns on grill during last 1 to 2 minutes of cooking to toast. Remove toothpicks; serve hot dogs in buns with sauces on side.
* Now this is another WOW dish.
Serves 8 sandwiches
*Per sandwich: 450 calories, 28.5 g total fat (8g sat fat), 12 g protein, 36.5 g carbs, 35 mg cholesterol, 1100 mg sodium, 1.5 g fiber.
BY: Kirsten (Cooking Pleasures april/may 2008)
