Perfect Winter Beef Stew (serves 8)

Ingredients
3/4 cup Kraft Italian Dressing
2 lb beef or stew, such as beef chuck roast, cut into 1-inch chunks
6 slices Oscar Mayer Bacon, chopped
1 cup chopped onions (about 1 large)
3 cups sliced mushrooms
3 cups sliced carrots
3 medium potatoes (about 1+1/2 lb), peeled, cut into large chunks
1 can (14+1/2 oz) stewed tomatoes, undrained
1 can (14+1/2 oz) beef broth

Instructions
1. Place dressing and meat in large resealable plastic bag.
Refrigerate 30 minutes to marinate.
Meanwhile, cook bacon in large saucepan on medium heat 5 minutes or until crisp.
Remove bacon from saucepan; drain.

2. Add onions and mushrooms; cook on medium-high heat 10 minutes or until softened.
Remove meat from marinade; discard marinade.
Add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepan.
Bring to boil, stirring occasionally.
Reduce heat to low; cover and simmer 1 hour and 15 minutes.

3. Simmer uncovered, 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.

*I just made this in a crockpot. I put all the ingredients in and cooked it the whole day and when I came home at night...voila!

From Kraft Kitchens Calendar 2007.

Strawberry Heart Pillows (serves 16)

Ingredients
1 frozen puff pastry sheet
1/3 cup strawberry jam or preserves
1 cup thawed Cool Whip Whipped Topping, divided
4 large strawberries, each cut into 4 slices
1 square Baker's Semi-Sweet Baking Chocolate, melted

Instructions
1. Preheat oven to 350 degrees.
Unfold pastry.
Cut into 16 hearts with 2 inch heart shaped cookie cutter.
Place on ungreased baking sheets.

2. Bake 20 minutes or until golden brown.
Remove to wire racks; cool completely.

3. Cut each heart horizontally in half.
Spread 1 tsp of the jam onto bottom half of each heart; top with 1 TBSP of the whipped topping and a strawberry slice.
Cover with tops of hearts.
Drizzle with chocolate.
Serve immediately.
Or, cover and refrigerate up to 1 hour.

* I would think it would be nice to add a little red food coloring in the whipped cream to make it pinkish for the Valentine's Day look. Serve on a plate sprinkled with powdered sugar.

From Kraft Kitchens Calendar 2007.

Spinach and Bacon Pasta Toss (serves 8)

Ingredients
1 lb wide egg noodles, uncookes
3/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing
1 lb boneless skinless chicken breasts, chopped
1 pt. cherry tomatoes, halved
1 bag (6 oz) fresh baby spinach leaves (4 cups)
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices Oscar Mayer Bacon, crisply cooked, crumbled

Instructions
1. Cook noodles as directed on package.
Drain, reserving 1/2 cup of the cooking water.

2. Meanwhile, heat dressing in large skillet on medium heat.
Add chicken; cook and stir 5 to 7 minutes or until cooked through.
Add tomatoes; cook 1 minute, stirring occasionally.
Stir in noodles and reserved 1/2 cup cooking water.
Remove from heat.

3. Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine.
Sprinkle with remaining 1/2 cup cheese.

From Kraft Kitchens Calendar 2007.

Garlic & Rosemary Roast Pork (serves 8)

Ingredients
4 cloves garlic, minced
3 whole heads garlic
2 TBSP chopped fresh rosemary
1 tsp salt
1/2 tsp pepper
4 lb bone in pork loin roast
1 TBSP oil

Instructions
1. Heat oven to 375 degree.
Have ready a large roasting pan.

2. Mix minced garlic, rosemary, salt and pepper in a small bowl; rub all over pork.

3. Put meat, bone side down, in pan.
Cut about 1/4 inch off tops of heads of garlic; place heads around pork.
Drizzle garlic with oil, rolling heads in oil to coat.

4. Roast, uncovered, 1+1/4 hours or until an instant-read thermometer inserted in thickest part of roast (not touching bone) registers 155 degree.
Let rest 15 minutes (temperature of meat will rise to 160 degrees).
Carve and serve with cloves of roasted garlic to squeeze from skins onto pork.

Different Takes
- spread pork with dijon mustard, then with the garlic-rosemary mixture.
- arrange small new potatoes around the pork before roasting.
- squeeze roasted garlic into mashed potatoes or toss with cooked vegetables.

From Woman's Day Magazine.

Favorite Layered Party Dip (serves 16)

Ingredients
Bean Layer
2 cans (16 oz each) fat-free refried beans
2 TBSP lime juice
2 tsp chili powder
1 tsp minced garlic
1 tsp ground cumin
1 tsp hot-pepper sauce

Guacamole Layer
2 ripe Hass avocados
1 TBSP fresh lime juice
1 TBSP chopped cilantro
1 tsp minced garlic
1 tsp salt

3/4 cup reduced-fat sour cream
2/3 cup shredded Cheddar cheese

Salsa Layer
1 large tomato, seeded and chopped (1 cup)
1/4 cup sliced scallions
1/4 cup chopped cilantro
1 TBSP fresh lime juice
1/2 tsp minced garlic
1/4 tsp salt

Serve with tortilla chips

Instructions
1. Bean Layer:
Mix ingredients in a bowl.
With a silicone or rubber spatula, mound in center of a 12 inch or larger serving plate.
Shape into a flat circle about 8 inch across.

2. Guacamole Layer:
Halve avocados; scoop flesh into a bowl. Mash with lime juice, cilantrol, garlic and salt until almost smooth.
Spread over bean layer.
Top with Sour Cream.
Sprinkle with Cheese.

3. Salsa Layer:
Mix ingredients in a bowl.
Drain juices from salsa and spoon over cheese.

From Woman's Day Magazine.

Tortilla Soup (serves 6)

Ingredients
2 TBSP oil
4 corn tortillas (6 inch diameter), stacked, cut in half, then cut crosswise in very narrow strips
3 cans (14 oz each) chicken broth
1+1/2 lb butternut squash, peeled, seeded and cut in 1/2 inch cubes (about 4 cups)
1 TBSP minced garlic
1 can (14+1/2 oz) diced tomatoes with green chiles
2 cups shredded cooked chicken
Toppings: cubed avocado, chopped cilantro and lime wedges

Instructions
1. Heat 1 TBSP oil in a large nontick skillet over medium-high heat.
Fry half the tortilla strips, turning often, 5 minutes or until lightly browned and crisp.
Remove to paper towels to drain.
Repeat with remaining oil and strips.

2. Bring broth, squash and garlic to a boil in a 3 qt pot.
Cover, reduce heat and simmer 5 minutes or until sqush is almost tender.
Add tomatoes and chicken; simmer, uncovered, 5 minutes or until squash is tender.

3. Place half the tortilla strips in soup bowls.
Ladle in soup.
Sprinkle with remaining strips and serve with toppings.

From Woman's Day Magazine.

Balsamic Chicken with Thyme (serves 4)

Ingredients
1/4 cup flour
3/4 tsp salt
3/4 tsp pepper
4 boneless, skinless chicken breast halves
2 TBSP olive oil
1 large red onion, cut in half lengthwise, then thinly sliced (2 cups)
1 cup chicken broth
2 TBSP balsamic vinegar
2 tsp fresh thyme leaves or 1/2 tsp dried

Instruction
1. Mix flour and 1/2 tsp each salt and pepper on a plate.
Add chicken; turn to coat.
Shake off excess.

2. Heat oil in a large cast-iron or other heavy skillet other medium heat.
Add chicken and cook, turning once, 10 minutes or until browned and cooked through.
Remove to a plate; cover to keep warm.

3. Add onion to skillet and saute 1 to 2 minutes until lightly browned.
Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper.
Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy.
Spoon over chicken.
From Woman's Day Magazine.

Best-Ever Fried Chicken (serves 4)

Ingredients
1 cut-up boiler-fryer chicken (about 3+1/2 lbs)
1+1/2 cups buttermilk
3/4 cups flour
1+1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
3 cups oil for frying

Instructions
1. Put chicken and buttermilk in a large ziptop bag, seal and refrigerate 2 to 24 hours, turning bag occasionally.

2. Drain chicken in a colander; discard buttermilk.
Don't pat chicken dry.

3. In a clean plastic bag, combine flour, salt, pepper and thyme.
Add several pieces chicken, seal bag and shake to coat well.
Remove chicken to a plate.
Repeat with remaining chicken.

4. Heat oil in 1 large or 2 medium-size heavy skillets over medium heat until hot but not smoking.
Add chicken, cover and cook, turning occasionally with tongs, 20 minutes, reducing heat slightly if chicken begins to brown.
Uncover, increase heat to medium-high and cook, turning often, 10 minutes or until chicken is golden and cooked through.
Drain on paper towels.

From Woman's Day Magazine.

Wine-Glazed Chicken Thighs (serves 4)

Ingredients
8 chicken thighs (about 2 lb), skin and visible fat removed
1/4 tsp salt
1/8 tsp pepper, or to taste
1 TBSP each olive oil and butter
2 TBSP fresh chopped rosemary or 2 tsp dried, crumbled
8 large leaves fresh sage or 2 tsp dried, crumbled
1+1/2 cups dry red wine
3 tsp minced garlic
Pinch of crushed red pepper
Garnish: fresh sage cut in narrow strips

Instructions
1. Season chicken with salt and pepper.
Heat oil and butter in a large, heavy nonstick skillet over medium heat.
Add chicken, rosemary and sage and cook, turning chicken occasionally, 15 minutes or until golden brown.

2. Spoon off fat, leaving about 2 tsp in skillet.
Add 1/4 cup of the wine, the garlic and crushed pepper.

3. Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 TBSP of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze.
Remove to warm serving plates.

4. Add remaining 2 TBSP wine to skillet and cook, stirring in browned drippings from bottom of pan.
Spoon pan juices over chicken and garnish.

Good served with mashed potatoes and a mixture of green and wax beans.

From Woman's Day Magazine.

Potato-Rosemary Galette (serves 6)

Ingredients
4 medium (2 lb) baking potatoes, peeled and submerged in a bowl of cold water to prevent browning
1 tsp dried rosemary, crushed
1 tsp each salt and freshly ground pepper
3 TBSP stick butter

Instructions
1. Pour water from bowl; dry potatoes with paper towels.
Quickly shred using shredding disk of a food processor or the large holes of a 4-sided grater.
Dry bowl; add potatoes, rosemary, salt and pepper toss to mix.

2. Melt 2 TBSP butter in a large nonstick skillet over medium high heat until butter stops foaming.
Add potatoes, pressing them with a broad spatula into an even layer.

3. Cook 2 to 3 minutes, pressing down occasionally with spatula, until lightly browned on bottom.
Dot top with remaining butter.
Cover skillet, reduce heat to medium and cook 6 to 8 minutes until potatoes are tender when pierced.

4. Uncover and incert a large flat plate or baking sheet over skillet.
Holding both together with oven mitts or potholders, carefully invert galette onto the plate.
Slide galette back into skillet, increase heat to medium-high and cook 5 minutes or until browned on bottom. Slide onto serving plate, cut in wedges and serve as soon as possible.

From Woman's Day Magazine.

Scalloped Potatoes with Crumb Topping (serves 10)

Ingredients
2 TBSP plus 1 tsp flour
3 cups nonfat milk
6 oz sharp cheddar cheese, shredded (1+1/2 cups)
1/2 cups sliced scallions
1+1/4 tsp salt
1/4 tsp pepper
6 large baking potatoes (about 3 lb), rinsed well
1/4 cup plain dried bread crumbs
2 tsp butter, melted

Instructions
1. Heat oven to 325 degrees. Grease a 13 x 9 x 2 inch baking dish.

2. Put flour in a medium saucepan.
Slowly whisk in milk until blended, making sure to get into corners of pot.
Bring to a boil over medium-high heat, stirring often.
Reduce heat and simmer 2 to 3 minutes, stirring until thickened.
Off heat, stir in 1 cup cheese, 1/4 cup scallions, and the salt and pepper.

3. Slice potatoes with a think slicing disk of a food processor or 1/8 inch thick by hand (you should have 10 cups).

4. Put in prepared dish, add cheese sauce and toss to coat.
Spread evenly and cover with foil.
Bake 30 minutes.

5. Meanwhite mix bread crumbs, butter and remaining 1/2 cup cheese in a small bowl until crumbs are evenly moistened.

6. Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden.
Sprinkle with remaining scallions.

From Woman's Day Magazine.

Eggplant Parmigiana (Serves 6)

Ingredients
2 eggplants (2+1/2 lbs), cut in 1/2 inch think rounds
1/4 cup olive oil
3/4 tsp salt
1/2 tsp pepper
1 jar (26 oz) marinara sauce
1+1/2 cups (6 oz) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
Garnish: chopped parsley

Instructions
1. Remove broiler pan with rack from over.
Have a shallow 2+1/2 qt baking dish ready.

2. Layer half the eggplant on boiler rack; brush with half the oil and sprinkle with half the salt and pepper.

3. Boil 4 in. from heat 6 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant, oil, salt and pepper.

4. Spread 1/2 cup marinara sauce over bottom of baking dish.
Line with half the eggplant.
Spoon on 1+1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella.
Sprinkle with Parmesan; cover with nonstick foil or foil coated with nonstick spray.

5. Bake 45 minutes or until bubbly. Let stand 15 minutes. Garnish and serve.

From Woman's Day Magazine.

Tiny Croutons (makes about 1 cup)

Ingredients
6 slices very thinly sliced white sandwich bread, crusts removed
1 TBSP unsalted butter, melted

Instructions
Preheat oven to 350 degrees.
Cut bread into 1/4 in cubes.
Toss with butter on a rimmed baking sheet.
Toast in oven. tossing once, until pale golden, 9 to 10 minutes.
Croutons can be stored in an airtight container at room temperature up to 3 days.

From Martha Stewart Living "Thanksgiving with Martha".

Chervil Cream (makes about 2/3 cup)

Ingredients
Coarse Salt
4 cups loosely packed fresh chervil with stems (about 4 bunches)
1/3 cup cold heavy cream

Instructions
1. Prepare an ice-water bath; set aside.
Bring a medium pot of water to a boil; stir in 1 TBSP salt.
Add chervil.
Return to a boil; cook until bright green, about 30 seconds.
Using a slotted spoon, immediately transfer to ice-water bath.
Drain, and chop coarsely.

2. Process chervil with 1/4 cup cold water in a food processor until very finely chopped.
Pour through a fine-mesh sieve; discard liquid.
Whip cream in a medium bowl until thick and fluffy but still pourable; stir in chervil, and season with salt.

From Martha Stewart Living "Thanksgiving with Martha".

Mushroom Soup (serves 12)

Ingredients
3/4 cup dried Polish or porcini mushrooms
6 TBSP unsalted butter
3 medium leeks (about 1 lb), white & pale-green parts only, finely chopped and rinsed well
6 TBSP all-purpose flour
3/4 cup medium sherry, such as amontillado
5 cups homemade or low-sodium store-bought chicken stock
1/2 tsp finely chopped fresh thyme
2 lbs assorted fresh mushrooms, such as cremini and white
Coarse salt and freshly ground pepper
1 cup heavy cream
1 cup whole milk
Chervil Cream
Tiny Croutons

Instructions
1. Cover dried mushrooms with 2 cups boiling water in a heatproof bowl; let stand until soft, about 30 minutes.
Using a slotted spoon, transfer mushrooms to a cutting board, and finely chop; set aside.
Strain soaking liquid; set aside.

2. Melt butter in a large saucepan over medium heat.
Add leeks, cook, stirring occasionally, until soft but not browned, 10 to 15 minutes.
Stir in flour; cook 2 minutes.
Add sherry; whisk until smooth.
Whisk in stock, thyme, and reserved soaking liquid; bring to a boil.
Reduce heat; simmer 5 minutes.
Stir in dried and fresh mushrooms.
Remove from heat.

3. Pour into a large bowl.
Working in 3 batches, puree soup in a food processor, making sure there are no remaining mushroom pieces; return to pan.
Bring to a simmer cook, stirring occasionally, 15 minutes.
Season with salt and pepper.

4. Stir in cream; bring just to a simmer.
Season with salt.
Stir in milk; cook until just heated through. Serve immediately, or refrigerate, covered, up to 3 days; reheat before serving.
To serve, divide among bowls; spoon about 2 teaspoons chervil cream into each center, and sprinkle with croutons.

From Martha Stewart Living "Thanksgiving with Martha".