tag:blogger.com,1999:blog-35879709852247231762024-02-19T02:44:11.309-08:00Renee's ExchangeRenee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-3587970985224723176.post-58329185092298492972013-07-20T06:26:00.003-07:002013-07-20T06:26:42.009-07:00Chile and Cheese Spirals (Sugar Free)<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Chile and Cheese Spirals <br /> (Sugar Free)<br /> <br /> 1 (8 oz.) package fat-free cream cheese, softened<br /> 1/2 cup Smucker's® Sugar Free Orange Marmalade<br /> 1 (4 oz.) can diced green chiles, drained<br /><span class="text_exposed_show"> 4 green onions, sliced<br /> 1 cup finely chopped red pepper<br /> 8 (8-inch) taco-sized soft tortillas<br /> <br /> <br /> COMBINE cream cheese, marmalade, <br /> chiles, green onions and red pepper in medium bowl, <br /> stirring until thoroughly blended.<br /> <br /> Divide mixture evenly and spread on tortillas. <br /> Roll up. <br /> Wrap in plastic wrap and refrigerate 1 hour.<br /> <br /> REMOVE plastic wrap. <br /> Slice each roll into six pieces. <br /> Serve orange marmalade for dipping, if desired.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-35490062776159865182013-07-20T06:25:00.004-07:002013-07-20T06:25:42.142-07:00Buffalo Chicken Dip<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Buffalo Chicken Dip<br /> <br /> 1/2 cup Wish-Bone® Buffalo Blue Cheese Dressing <br /> [or Buffalo Ranch Dressing]<br /> 1/2 cup lowfat sour cream<br /> 1/2 cup chopped cooked chicken <br /><span class="text_exposed_show"> [or 1 can (4.5 oz.) cooked chicken, drained]<br /> 1/2 cup chopped celery<br /> 3 Tbsp. sliced green onions<br /> <br /> <br /> Combine Wish-Bone® Buffalo Blue Cheese Dressing <br /> with sour cream in medium bowl. <br /> Stir in remaining ingredients.<br /> Serve, if desired, with baked potato chips, tortilla chips <br /> or cut up vegetables</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-17801807828737884192013-07-20T06:24:00.003-07:002013-07-20T06:24:35.564-07:00Crab Cakes<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Crab Cakes</span></div>
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<span class="userContent"><br /> 1 egg<br /> 3 tablespoons mayonnaise<br /> 4 teaspoons lemon juice<br /> 1/8 teaspoon red pepper flakes<br /> 1 tablespoon minced green onions<br /><span class="text_exposed_show"> 8 ounces crabmeat<br /> 1/2 cup crushed buttery round crackers<br /> 1 tablespoon butter<br /> <br /> In a medium bowl whisk together <br /> egg, mayonnaise, lemon juice, red pepper flakes<br /> stir in crabmeat, being careful not to break up meat. <br /> mix in cracker crumbs, adding until desired consistency is achieved.<br /> Heat butter in a skillet over medium heat. <br /> Form crab mixture into 4 patties. <br /> Place patties in skillet<br /> cook until golden brown<br /> about 5 to 6 minutes on each side.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-7164063442666364252013-07-20T06:23:00.001-07:002013-07-20T06:23:07.118-07:00Chewy Chocolate Macaroons<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Chewy Chocolate Macaroons<br /> <br /> 5-1/3 cups MOUNDS Sweetened Coconut Flakes<br /> 1/2 cup HERSHEY'S Cocoa<br /> 1 can (14 oz.) sweetened condensed milk (not evaporated milk)<br /> 2 teaspoons vanilla extract<br /><span class="text_exposed_show"> About 24 red candied cherries , halved<br /> <br /> Heat oven to 350°F. <br /> Generously grease cookie sheet or line with parchment paper.<br /> <br /> Stir together coconut and cocoa in large bowl;<br /> stir in sweetened condensed milk and vanilla until well blended. </span></span></div>
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<span class="userContent"><span class="text_exposed_show">Drop by rounded teaspoons onto prepared cookie sheet. <br /> Press cherry half into center of each cookie.<br /> <br /> Bake 8 to 10 minutes or until almost set. <br /> Immediately remove from cookie sheet to wire rack. <br /> Cool completely. <br /> Store loosely covered at room temperature. <br /> About 4 dozen cookies.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-84072794174780079252013-07-20T06:21:00.003-07:002013-07-20T06:21:30.961-07:00BBQ Nibblers<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">BBQ Nibblers<br /> <br /> 1 lb ground beef<br /> 1/4 cup finely chopped onion<br /> 1/2 tsp salt<br /> 16 oz OSCAR MAYER Wieners, cut into 1-inch pieces (1 package)<br /><span class="text_exposed_show"> 10 oz apricot or peach preserves (1 jar)<br /> 1 cup KRAFT Original Barbecue Sauce<br /> 20 oz pineapple chunks, drained (1 can)<br /> <br /> <br /> Mix ground beef, onion and salt. <br /> Shape into 1-inch meatballs. <br /> Brown in large skillet on medium heat; drain.<br /> <br /> Add wieners, preserves and barbecue sauce; <br /> simmer 20 minutes, <br /> stirring occasionally.<br /> <br /> Stir in pineapple; <br /> heat thoroughly.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-77750719013200448942013-07-20T06:20:00.003-07:002013-07-20T06:20:25.481-07:00BBQ Potatoes <div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">BBQ Potatoes <br /> <br /> 4 medium red potatoes, cut into 3/4-inch cubes<br /> 1 Tbs vegetable oil<br /> 2 Tbs McCormick® Grill Mates® Barbecue Seasoning<br /> 1 large onion, cut into thin wedges<br /><span class="text_exposed_show"> <br /> Toss potatoes with oil in large bowl. <br /> Add Seasoning; toss to coat evenly.<br /> <br />
Place potatoes and onions on large wide sheet of heavy duty foil. Bring
up foil sides; double fold top and ends to tightly seal packet.<br /> <br /> Grill over medium-high heat 30 to 35 minutes <br /> or until potatoes are tender, <br /> turning packet over halfway through cook time.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-11791018021906017182013-07-20T06:17:00.002-07:002013-07-20T06:17:33.791-07:00Pecan Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBgZ1Hx8KMrVVQ6gbbvPUjsfi10I7zXvRoA0ZqJ8HD_0pNWqBme_Mg5bgnXrGPbluFTYqcga1qn93iJZOGjepwxZ8yNcbhJE3EmBYKlbe_5w0mMJr5H6vgaC42fAX3NMa7nWwSOlosJs/s1600/983607_469812296421836_895331006_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBgZ1Hx8KMrVVQ6gbbvPUjsfi10I7zXvRoA0ZqJ8HD_0pNWqBme_Mg5bgnXrGPbluFTYqcga1qn93iJZOGjepwxZ8yNcbhJE3EmBYKlbe_5w0mMJr5H6vgaC42fAX3NMa7nWwSOlosJs/s1600/983607_469812296421836_895331006_n.jpg" /></a></div>
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<span class="userContent">Pecan Chicken</span></div>
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<span class="userContent"><br /> <br /> 1/4 cup honey<br /> 1/4 cup dijon mustard<br /> 4 chicken breasts (skinned, boned, and halved)<br /> 1 cup pecans (finely ground)<br /><span class="text_exposed_show"> <br /> Combine honey and mustard. <br /> Spread on both sides of chicken. <br /> Dredge chicken in chopped pecans. <br /> Place in lightly greased baking dish. <br /> Bake at 350 degrees for 1 hour or until tender.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-27228441319696095542013-07-20T06:16:00.000-07:002013-07-20T06:16:04.969-07:00Margarita Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmxMIYmR7qMqxrlqNnD9GjH1nHDEzJIZNJsEFiTdRUev7N3sCRghI4TWr-FPg7FDHOKgyTsPh8Cubo43YFm3O_a1Kw05p-zwaQvCefnleSJpcsO6kp0JUQgMdb9GnVhqmOIRHkXP1YVM/s1600/1011012_469811546421911_1602404631_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmxMIYmR7qMqxrlqNnD9GjH1nHDEzJIZNJsEFiTdRUev7N3sCRghI4TWr-FPg7FDHOKgyTsPh8Cubo43YFm3O_a1Kw05p-zwaQvCefnleSJpcsO6kp0JUQgMdb9GnVhqmOIRHkXP1YVM/s1600/1011012_469811546421911_1602404631_n.jpg" /></a></div>
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<span class="userContent">Margarita Pie</span></div>
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<span class="userContent"><br /> <br /> 1 package (8 oz.) cream cheese (softened)<br /> 2 packages Holland House margarita mix<br /><span class="text_exposed_show"> 1/2 to 3/4 cup sugar<br /> 1 carton (8 oz.) Cool Whip<br /> <br /> Cream the cream cheese until fluffy. <br /> Add margarita mix and sugar and beat until smooth. <br /> Add Cool Whip and mix. <br /> Freeze in graham cracker crust until ready to serve.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-29586721030100130622013-06-11T14:22:00.000-07:002013-06-11T14:22:07.660-07:00Strawberry Refrigerator Cake<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Strawberry Refrigerator Cake<br /> <br /> 1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix<br /> Approximately 10oz of sweetened, <br /> frozen sliced strawberries, thawed<br /> 1 (3.4 oz) pkg vanilla instant pudding and pie filling<br /><span class="text_exposed_show"> 1 cup milk<br /> 3 cups frozen non-dairy whipped topping fresh strawberries<br /> <br /> Preheat oven to 350 ºF. <br /> Grease and flour 13x9-inch pan.<br /> <br /> For cake, <br /> prepare, bake and cool according to package directions.<br /> <br /> Poke holes 1 inch apart in top of cake using handle from wooden spoon.<br /> <br /> Puree thawed strawberries with juice in blender. <br /> Spoon evenly over top of cake allowing mixture to soak into holes.<br /> <br /> For topping, <br /> prepare pudding mix according to package directions using 1 cup milk. <br /> <br /> Fold whipped topping into pudding mixture. <br /> Spread over cake. <br /> Garnish with fresh strawberries. <br /> Refrigerate at least 4 hours.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-45885378268331432112013-06-11T14:21:00.001-07:002013-06-11T14:21:12.828-07:00Banana Pineapple Dessert <div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Banana Pineapple Dessert <br /> <br /> 1 (16 ounce) package vanilla wafers, crushed<br /> 1 cup margarine, melted<br /> 1 (20 ounce) can crushed pineapple, drained<br /> 5 bananas<br /><span class="text_exposed_show"> 1 (8 ounce) package cream cheese<br /> 2 cups confectioners' sugar<br /> 1 (12 ounce) container frozen whipped topping, thawed<br /> 1/4 cup chopped walnuts (optional)<br /> 8 maraschino cherries<br /> <br /> <br /> Combine the crushed vanilla wafers and melted margarine.<br /> Pat into the bottom of one 9x13 inch pan.<br /> <br /> Beat the cream cheese and confectioners' sugar <br /> together until light and fluffy. <br /> <br /> Spread over the top of the vanilla wafer crust. <br /> <br /> Spoon crushed pineapple over the cream cheese layer. <br /> <br /> Then layer sliced bananas over the pineapple. <br /> <br /> Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.<br /> <br /> Chill for at least 4 hours before serving.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-28067186760207579632013-06-11T14:19:00.000-07:002013-06-11T14:19:00.659-07:00Stuffed Grilled Mushrooms<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Stuffed Grilled Mushrooms<br /> <br /> 2/3 cup chopped plum tomato<br /> 1/4 cup (1 ounce) shredded part-skim Kraft® mozzarella cheese<br /> 1 teaspoon olive oil, divided<br /> 1/8 teaspoon coarsely ground black pepper<br /><span class="text_exposed_show"> 1 garlic clove, crushed<br /> 4 (5-inch) portobello mushroom caps<br /> 2 tablespoons fresh lemon juice<br /> 2 teaspoons low-sodium soy sauce <br /> Cooking spray <br /> <br /> <br /> <br /> Prepare grill.<br /> Combine the tomato, cheese, <br /> 1/2 teaspoon oil, pepper, in a small bowl.<br /> <br /> Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. <br /> <br /> Remove stems; discard.<br /> Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. <br /> Place the mushroom caps, stem sides down <br /> on grill rack coated with cooking spray, <br /> and grill for 5 minutes on each side or until soft.<br /> <br /> Spoon 1/4 cup tomato mixture into each mushroom cap. <br /> Cover and grill 3 minutes or until cheese is melted.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-60965316529357411372013-06-11T14:18:00.001-07:002013-06-11T14:18:08.582-07:00Fried Dill Pickles<div class="separator" style="clear: both; text-align: center;">
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Fried Dill Pickles<br /> 1 egg, beaten<br /> 1 cup milk<br /> 1 tablespoon all-purpose flour<br /> 1 tablespoon Worcestershire sauce<br /> 3/4 teaspoon salt<br /><span class="text_exposed_show"> 3/4 teaspoon ground black pepper<br /> 3 1/2 cups all-purpose flour<br /> 1 (32 ounce) jar sliced dill pickles, drained<br /> 1 quart vegetable oil for deep-frying<br /> In a small bowl, mix together <br /> egg, <br /> milk, <br /> 1 tablespoon of flour<br /> Worcestershire sauce.<br /> In a separate bowl stir together <br /> remaining flour<br /> salt, and pepper.<br /> Heat oil to 350 degrees F (175 degrees C) <br /> in a deep-fryer or heavy deep skillet. <br /> Dip pickle slices into the milk mixture, <br /> then into the flour mixture. Repeat dipping.<br /> Place the pickles carefully into the hot oil. <br /> Avoid over crowding by frying in several batches. <br /> Fry until pickles float to the surface, and are golden brown. <br /> Remove with a slotted spoon, and drain on paper towels.</span></div>
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Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-6229060367691183042013-06-11T14:16:00.001-07:002013-06-11T14:16:21.577-07:00Smoked Sausage Dip<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Smoked Sausage Dip<br /> <br /> 1 regular size package Eckrich® Skinless Smoked Sausage<br /> cut into small 1/4 inch triangle pieces <br /> (or use Eckrich® Turkey Smoked Sausage for a lighter option)<br /> <br /><span class="text_exposed_show"> 1 loaf (2 pounds) processed cheese (or Velveeta®)<br /> cut into cubes <br /> <br /> 1 can (10 ounces) diced tomatoes with green chili peppers, drained<br /> <br /> 2 teaspoons ground cumin<br /> <br /> 1 cup sour cream <br /> <br /> 1/2 cup chopped cilantro<br /> <br /> Pita chips or Bagel chips <br /> <br /> Combine <br /> sausage, cheese, tomatoes and cumin in a large saucepan; mix well<br /> <br /> Heat the mixture over low heat until melted and hot, <br /> stirring occasionally. <br /> Add sour cream and cilantro; stir well.<br /> Heat through and transfer <br /> to a medium-sized slow cooker on low heat. <br /> Serve with pita or bagel chips. <br /> Dip may also be served in a large bowl <br /> at room temperature for up to 2 hours.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-61592651237489891862013-06-11T14:15:00.003-07:002013-06-11T14:15:24.249-07:00PB & J Cupcakes<div class="separator" style="clear: both; text-align: center;">
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PB & J Cupcakes<span class="userContent"><br /> <br /> 1 pkg. JELL-O Strawberry Flavor Gelatin<br /> 1 tub COOL WHIP Vanilla Whipped Frosting<br /> 1 cup water<br /> 1 pkg. yellow cake mix<br /><span class="text_exposed_show"> 1 pkg. JELL-O Vanilla Flavor Instant Pudding<br /> 3 egg<br /> 1 cup water<br /> 1/2 cup PLANTERS Creamy Peanut Butter<br /> <br /> <br /> <br /> <br /> Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use. <br /> Add boiling water to remaining gelatin mix in medium bowl; <br /> stir 2 min. until completely dissolved. <br /> Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.<br /> <br />
Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut
butter with mixer until blended. (Batter will be thick.) <br /> Spoon into 24 paper-lined muffin cups. <br /> Bake 18 to 21 min. or until toothpick inserted in centers <br /> comes out clean. Cool completely.<br /> <br /> Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, <br /> being careful to not cut through to bottom of cake; <br /> set removed centers aside. <br /> Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, <br /> pressing gently into cupcakes to secure. <br /> Frost cupcakes.</span></span></div>
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Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-26237515782596183342013-06-11T14:14:00.001-07:002013-06-11T14:14:04.850-07:00Grilled Scalloped Potatoes <div class="separator" style="clear: both; text-align: center;">
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Grilled Scalloped Potatoes </div>
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<span class="userContent"><br /> <br /> 3 cups thinly sliced peeled potatoes<br /> 1 cup thinly sliced carrots<br /> 1 cup thinly sliced onion<br /> 3/4 cup mayonnaise, OR sour cream <br /><span class="text_exposed_show"> 1 cup shredded mozzarella cheese<br /> 1/2 cup grated Parmesan cheese<br /> 1/2 tablespoon dried parsley<br /> 1 teaspoon salt<br /> dash of pepper<br /> <br /> Preheat the grill on high for 10 minutes. <br /> slice up the potatoes, carrots and onions. <br /> <br /> In a large mixing bowl combine the remaining ingredients and mix Add <br /> potatoes, <br /> carrots <br /> onions <br /> mix until everything is completely coated <br /> <br /> oil the middle of two long heavy duty sheets of foil <br /> spoon potato mixture evenly onto them. <br /> Fold foil into pockets or "tents"<br /> Grill on medium heat for 15 minutes. <br /> or until the potatoes are tender.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-22331741304782296972013-06-11T14:12:00.005-07:002013-06-11T14:12:56.465-07:00Banana Bar<div class="separator" style="clear: both; text-align: center;">
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Banana Bar</div>
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<span class="userContent">1 cup granulated sugar <br /> <br /> 1 cup mashed very ripe bananas (2 medium) <br /> <br /> 1/3 cup vegetable oil <br /> <br /><span class="text_exposed_show"> 2 eggs <br /> <br /> 1 cup Gold Medal® all-purpose flour <br /> <br /> 1 teaspoon baking powder <br /> <br /> 1/2 teaspoon baking soda <br /> <br /> 1/2 teaspoon ground cinnamon <br /> <br /> 1/4 teaspoon salt <br /> <br /> <br /> Cream Cheese Frosting<br /> <br /> 1 package (3 ounces) cream cheese, softened <br /> <br /> 1/3 cup butter or margarine, softened <br /> <br /> 1 teaspoon vanilla <br /> <br /> 2 cups powdered sugar <br /> <br /> 1) Heat oven to 350°F. <br /> Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. <br /> In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. <br /> Stir in flour, baking powder, baking soda, cinnamon and salt. <br /> Spread in pan.<br /> <br /> 2) Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. <br /> Cool completely, about 1 hour.<br /> <br /> 3) Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. <br /> Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.<br /> <br /> 4) Spread cooled bars with Cream Cheese Frosting. <br /> For bars, cut into 6 row by 4 rows. <br /> Store covered in refrigerator.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-87883516138353946602013-06-11T14:11:00.001-07:002013-06-11T14:11:25.682-07:00Easy BBQ-Glazed Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8StY0kh-QXoJaiUUYCmL1iddysHlWBG1MBybEpIe9jlDAGqPzW8zooN3WdMSVlXO58MkpJVSr78Zj0yKX3JkpodKpPzTShbGS3X-Nvjm14yBCgalM3Ctk-Krbp32XWa-XRTLYKVSQPY/s1600/943236_463432277059838_683298475_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8StY0kh-QXoJaiUUYCmL1iddysHlWBG1MBybEpIe9jlDAGqPzW8zooN3WdMSVlXO58MkpJVSr78Zj0yKX3JkpodKpPzTShbGS3X-Nvjm14yBCgalM3Ctk-Krbp32XWa-XRTLYKVSQPY/s1600/943236_463432277059838_683298475_n.jpg" /></a></div>
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<span class="userContent">Easy BBQ-Glazed Chicken<br /> <br /> 1/2 cup KRAFT Zesty Italian Dressing, divided<br /> 4 small boneless skinless chicken breast halves (1 lb.)<br /> 1/4 cup KRAFT Original Barbecue Sauce<br /> 2 Tbsp. orange marmalade<br /><span class="text_exposed_show"> <br /> HEAT grill to medium heat.<br /> <br /> POUR 1/4 cup dressing over chicken in shallow dish; <br /> turn to evenly coat both sides of each breast. <br /> Refrigerate 10 min.<br /> <br /> MEANWHILE, <br /> mix barbecue sauce, marmalade and remaining dressing.<br /> <br /> REMOVE chicken from dressing; discard dressing. <br /> Grill chicken 5 to 7 min. on each side or until done ,<br /> brushing occasionally with sauce mixture for the last few minutes.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-46170037493162764082013-06-11T14:10:00.001-07:002013-06-11T14:10:19.693-07:00Boston Cream Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6EnsMoOJpZx7koBAk_tY6A-gXEHEO9e4edisv-FvOw23F_Um48BPBTeO_sIu9Z5Yu1sZW-u_HMR16jHACkenlMxh7CFz8oVIIhLSW1eNLcx9RhViFE1hYpXWkF7Vs8MoAsXYtRFWxAw4/s1600/576661_462958963773836_734228778_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6EnsMoOJpZx7koBAk_tY6A-gXEHEO9e4edisv-FvOw23F_Um48BPBTeO_sIu9Z5Yu1sZW-u_HMR16jHACkenlMxh7CFz8oVIIhLSW1eNLcx9RhViFE1hYpXWkF7Vs8MoAsXYtRFWxAw4/s1600/576661_462958963773836_734228778_n.jpg" /></a></div>
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<span class="userContent">Boston Cream Pie<br /> <br /> 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding<br /> 1 cup plus 2 Tbsp. cold milk, divided<br /> 1-1/2 cups thawed COOL WHIP Whipped Topping<br /> 1 round yellow cake layer (8 or 9 inch)<br /><span class="text_exposed_show"> 1 oz. Unsweetened Chocolate<br /> 1 Tbsp. butter<br /> 3/4 cup powdered sugar<br /> <br /> Bake Cake according to instructions on box<br /> <br /> BEAT <br /> pudding mix and 1 cup milk in medium bowl with whisk 2 min.<br /> Stir in COOL WHIP. Let stand 5 min. <br /> <br /> Meanwhile, <br /> cut cake horizontally into 2 layers with serrated knife. <br /> Carefully Separate layers putting top layer to the side<br /> spread pudding mixture on one layer of cake <br /> <br /> MICROWAVE <br /> chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; <br /> stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. <br /> Spread over cake. <br /> Refrigerate 1 hour.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-60323275444987445532013-06-11T14:09:00.001-07:002013-06-11T14:09:25.800-07:00Shrimp in Love Pasta<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Shrimp in Love Pasta<br /> <br /> 1/4 lb. linguine, uncooked<br /> 1/2 lb. uncooked deveined peeled medium shrimp<br /> 2 tomatoes, chopped<br /> 1/2 cup (1/2 of 8-oz. tub) Cream Cheese Spread<br /><span class="text_exposed_show"> 1-1/2 cups torn fresh spinach<br /> <br /> COOK pasta as directed on package, omitting salt.<br /> <br /> MEANWHILE, <br /> heat large skillet on medium-high heat. <br /> Add shrimp, tomatoes and cream cheese spread; <br /> cook and stir 3 to 4 min. or until cream cheese is melted <br /> and shrimp are done.<br /> <br /> DRAIN pasta; <br /> place in large bowl. <br /> Add spinach and shrimp mixture; mix lightly.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-65030053862472786202013-06-11T14:07:00.003-07:002013-06-11T14:07:59.604-07:00Chicken Alfredo Lasagna <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGrsVi_KhcR5wIEqQcrOokL-MaZ7BrWorKZdfl4JZsaStrEfSa8PefsQ1Oo29m2skrgR-s9dzS6yFPt2S4ea-J-PXXfRZzJAS4ZxUmTOxnCZtLn8MW7neg51AhYLGUsuLRkn4MDyZq3o/s1600/hero-strawberry-refrigerator-cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdGrsVi_KhcR5wIEqQcrOokL-MaZ7BrWorKZdfl4JZsaStrEfSa8PefsQ1Oo29m2skrgR-s9dzS6yFPt2S4ea-J-PXXfRZzJAS4ZxUmTOxnCZtLn8MW7neg51AhYLGUsuLRkn4MDyZq3o/s1600/hero-strawberry-refrigerator-cake.jpg" /></a></div>
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<span class="userContent">Chicken Alfredo Lasagna <br /> <br /> 1 (16 ounce) package lasagna noodles<br /> 1 (10 ounce) package frozen chopped spinach<br /> 3 cooked, boneless chicken breast halves, diced<br /> 2 (16 ounce) jars Alfredo-style pasta sauce<br /><span class="text_exposed_show"> 4 cups shredded mozzarella cheese<br /> 2 pints ricotta cheese (I use cottage cheese)<br /> salt and ground black pepper to taste<br /> <br /> <br /> Preheat oven to 350 degrees F <br /> Bring a large pot of lightly salted water to a boil<br /> Add pasta and cook for 8 to 10 minutes drain. <br /> Cook spinach according to package directions; drain.<br /> <br /> In a medium bowl combine <br /> chicken and one jar of Alfredo sauce stir together.<br /> <br /> In a separate bowl, <br /> combine ricotta or cottage cheese drained cooked spinach, and stir.<br /> In a 9 x 13 baking dish, <br /> place one layer of lasagna noodles, edges overlapping. <br /> Pour chicken and Alfredo sauce mixture over noodle layer evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. <br />
Top with another layer of noodles. Spread spinach mixture evenly Pour
1/2 of remaining jar of Alfredo sauce over spinach mixture, spread
evenly. <br /> Sprinkle another cup of mozzarella over sauce, <br /> lay on the final noodle layer <br /> top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, salt and pepper to taste.<br /> <br /> Bake 50 to 60 minutes, until top is brown and bubbly.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-782331018612282212013-05-26T07:45:00.000-07:002013-05-26T07:45:08.143-07:00Chocolate Cola Cake <div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Chocolate Cola Cake <br /> <br /> Easy Peasy <br /> <br /> 1 package chocolate cake mix<br /> 1 (12 fluid ounce) can or bottle DIET or REGULAR <br /><span class="text_exposed_show"> cola-flavored beverage <br /> <br /> Preheat an oven to 350 degrees F<br /> <br /> Grease a 9x13 inch baking dish.<br /> <br /> Combine the cake mix and cola in a large bowl. <br /> Use a hand whisk to mix ingredients until light and smooth<br /> about 3 minutes. <br /> <br /> Bake according to directions on back of box.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-65578857758566461432013-05-26T07:43:00.001-07:002013-05-26T07:43:27.022-07:00Grilled Spinach Alfredo Pizza <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfuh1xMAATmMnOMqKGNnMIkSewhHzixUhXHCAnPyydVUsQN2UdCH5YWmDecozG4r3Hd8bKa8N-aahxOM_UDzNgweJ4w2J5zJ5JpXbczlDOLq7yEtmMdt3EQfnFUJpK9z7oNMw0XHDKos/s1600/ReEx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfuh1xMAATmMnOMqKGNnMIkSewhHzixUhXHCAnPyydVUsQN2UdCH5YWmDecozG4r3Hd8bKa8N-aahxOM_UDzNgweJ4w2J5zJ5JpXbczlDOLq7yEtmMdt3EQfnFUJpK9z7oNMw0XHDKos/s1600/ReEx.jpg" /></a></div>
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Grilled Spinach Alfredo Pizza <span class="userContent"> </span></div>
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<span class="userContent">1 cup Alfredo sauce<br /> 1 pkg. frozen chopped spinach, thawed, well drained<br /> 1 tsp. crushed red pepper<br /> 1lb. refrigerated pizza dough, at room temperature<br /> 2 Tbsp. olive oil<br /> 1 cup Shredded KRAFT© Mozzarella Cheese<br /><span class="text_exposed_show"> 1 boneless skinless chicken breast, cooked, chopped (about 1 cup)<br /> 4 slices Bacon, cooked, crumbled<br /> <br /> HEAT grill to medium heat.<br /> <br /> stir Alfredo sauce in medium saucepan on medium heat<br /> 4 to 5 min. <br /> or until heated through. <br /> Stir in spinach and crushed pepper. Keep warm.<br /> <br /> DIVIDE pizza dough into 4 pieces. <br /> Roll each piece into 12-inch round on lightly floured surface. <br />
Brush evenly with half the oil. Place, oiled-sides down, on grill
grate. Grill 5 min. or until bottoms are golden brown and lightly
charred. Brush with remaining oil; turn.<br /> <br /> TOP with spinach mixture, cheese, chicken and bacon; <br /> cover grill with lid. <br /> Grill 5 to 7 min. or until bottoms of crusts are <br /> golden brown and cheese is melted.</span></span></div>
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Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-5146684622386325602013-05-26T07:40:00.003-07:002013-05-26T07:40:52.394-07:00Strawberry Pretzel Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyX8NZ8PhBGAUKubNekzdA_TIfw13U5jRF1fFqTj4TgYyurtJHxk8oet8Ct99qIzJYrD0HwXbp4J9tBHFCSd6N3P4KUXGxPQvBk7wBNN7hAretZz47CAKLY1nLW5CN99dc51f7jFCh-z0/s1600/ReEx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyX8NZ8PhBGAUKubNekzdA_TIfw13U5jRF1fFqTj4TgYyurtJHxk8oet8Ct99qIzJYrD0HwXbp4J9tBHFCSd6N3P4KUXGxPQvBk7wBNN7hAretZz47CAKLY1nLW5CN99dc51f7jFCh-z0/s1600/ReEx.jpg" /></a></div>
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<span class="userContent">Strawberry Pretzel Pie<br /> <br /> 1 9x13 inch baking dish <br /> 2 cups crushed pretzels<br /> 3/4 cup butter, melted<br /> 3 tablespoons white sugar<br /><span class="text_exposed_show"> 1 (8 ounce) package cream cheese room temperature<br /> 1 cup white sugar<br /> 1 (8 ounce) container frozen whipped topping, thawed<br /> 2 (3 ounce) packages strawberry flavored Jell-O®<br /> 2 cups boiling water<br /> 2 (10 ounce) packages frozen strawberries<br /> <br /> <br /> Directions<br /> Preheat oven to 400 degrees F <br /> Stir together <br /> crushed pretzels<br /> Melted butter and 3 tablespoons sugar<br /> Mix well and press mixture <br /> into the bottom of a 9x13 inch baking dish.<br /> Bake 8 to 10 minutes, until set. Set aside to cool.<br /> <br /> In a large mixing bowl <br /> Cream together cream cheese and 1 cup sugar <br /> Fold in whipped topping. <br /> Spread mixture onto cooled crust.<br /> <br /> Dissolve gelatin in boiling water. <br /> Stir in still frozen strawberries and allow to set briefly. <br /> When mixture is about the consistency of egg whites,<br /> pour and spread over cream cheese layer. <br /> Refrigerate until set.</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-35592193668638354972013-05-26T07:39:00.002-07:002013-05-26T07:39:25.055-07:00Italian Sausage Hoagie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknhZksX0uNTyGctbY6sXbPqyf7t8EvkK6sDiiCCsG-uXgFvWlsW5uVULwXVSRQW3b5-wqUEu6rEYE-TTFQxLOjnL_g96uQA4Yol6VxUb33l7C5wuMfW1qVfNppI2XMzudttAS7beEAww/s1600/ReEx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjknhZksX0uNTyGctbY6sXbPqyf7t8EvkK6sDiiCCsG-uXgFvWlsW5uVULwXVSRQW3b5-wqUEu6rEYE-TTFQxLOjnL_g96uQA4Yol6VxUb33l7C5wuMfW1qVfNppI2XMzudttAS7beEAww/s320/ReEx.jpg" width="320" /></a></div>
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Italian Sausage Hoagie</div>
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<span class="userContent">2 pounds Italian sausage, cut into 1-inch pieces<br /> 1 medium yellow onion, sliced 1/2-inch thick<br /> 2 cans (14 1/2 ounces each) stewed tomatoes<br /> 2 cans (6 ounces each) tomato paste<br /> 1 package Italian Herb Chicken Seasoning (McCormicks)<br /> 1 red bell p<span class="text_exposed_show">epper, cut into 1/2-inch strips<br /> 1 green bell pepper cut into 1/2-inch strips<br /> <br /> <br /> Place all ingredients in slow cooker <br /> Toss to coat well. Cover<br /> Cook 8 hours on LOW <br /> 4 hours on HIGH<br /> Put on Hoagie bun</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0tag:blogger.com,1999:blog-3587970985224723176.post-18776224916834844702013-05-19T06:47:00.003-07:002013-05-19T06:47:56.443-07:00Grilled Tomatoes Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPfXW5fpOP6wndjVcYm_Wma-LIByc8QUcL_HeuHkXMdRGkKMs6O0eYmiJ40nCN4pvU32lmOvILq8bwkYCyXAbRMrPZxirLkFSn8ulUpde1ef4T72XEVxr-a30UWmgDH33FLDdMicE6Xw/s1600/reex.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPfXW5fpOP6wndjVcYm_Wma-LIByc8QUcL_HeuHkXMdRGkKMs6O0eYmiJ40nCN4pvU32lmOvILq8bwkYCyXAbRMrPZxirLkFSn8ulUpde1ef4T72XEVxr-a30UWmgDH33FLDdMicE6Xw/s320/reex.jpg" width="320" /></a></div>
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<span class="userContent">Grilled Tomatoes Recipe<br /> <br /> 4 - 6 Roma tomatoes (I cut them lengthwise)<br /> 1 1/2 pk cream cheese room temp<br /> shredded mozzarella cheese (optional)<br /> 3 green onion<br /><span class="text_exposed_show"> 1 small can black olives drained and pitted <br /> Bacon bits <br /> Salt and pepper to taste<br /> <br /> "Round aluminum cake pan"<br /> <br /> Rinse the tomatoes and onions <br /> Dice greens of onions<br /> cut tomatoes in half <br /> remove pulp with spoon discard <br /> <br /> In a bowl mix <br /> cream cheese<br /> onions <br /> drained black olives<br /> Bacon Bits<br /> salt and pepper<br /> <br /> Using a teaspoon <br /> fill each half with mixture<br /> Sprinkle with shredded cheese<br /> <br /> Put tomatoes in alum. pan<br /> cover with some foil<br /> <br /> Grill them over indirect heat for 8 to 10 minutes<br /> depending on the heat of your grill<br /> You want them tender but not too soft, so cook accordingly<br /> <br /> *you can use larger Tomatoes, adding anything that suits your fancy and adjusting cooktime*</span></span></div>
Renee's Exchangehttp://www.blogger.com/profile/07061497490503108543noreply@blogger.com0