Surprise Night Recipes

Ham with Rice and Pineapple—Pat Fuhriman

4 cups instant rice
1 pkg chicken noodle soup (Lipton type)
5 cups water
1 small onion chopped/diced
3/4 cup chopped celery
1 can crushed pineapple
Ham cubed/diced/sliced

Spices "to taste"
Cumin
Oregano
Soy Sauce
Worcestershire Sauce

Cream Cheese Dip—Brooke Stevenson

8 oz. package of cream cheese softened
Large container of small curd cottage cheese
Bacon bits - as many as you like
2 Green onions
Garlic salt
Season all

Mix all ingredients together and season to taste. Serve on ritz crackers.

Jerk Chicken Salad—Pampered Chef-- Jamie Hoskins

1 T. Olive oil
1 T. Jamaican Jerk Rub
1 pound chicken tenders
1/2 medium pineapple
1 red bell pepper
3 green onions
2 heads romaine lettuce
1 can black beans (drained)
6 slices bacon, cooked, drained, and crumbled.

Dressing
2 limes
1/3 cup mayo
2 T. pineapple preserves

Whisk together oil and jerk rub. Add chicken. Coat well and set
aside. Cut pineapple into 1/4 inch slices. Heat pan over medium heat
for 5 minutes. Add chicken and cook 3-5 minutes on each side. Remove
and cut into bite size pieces. Add pineapple and cook one minute on
each side. Remove and set aside with chicken.
Thinly slice bell pepper and green onions. Arrange large romaine
leaves on a large round platter with top of pineapple in the center.
Chop remaining romaine lettuce. Layer in lettuce leaves as follows:
Additional lettuce, beans, chicken, pineapple, bell pepper, bacon, and
onion.
Dressing: zest one lime. Juice both limes and add zest to lime juice.
Mix in mayo and pineapple preserves. Drizzle over salad.

Three Cheese Tomato Appetizer Tart— Pampered Chef—Wendee Bacon

1 refrigerated pie crust (from 15 ounce package) soften as directed on package
1 cup (4oz) shredded mozzarella cheese, divided
1 package (8 ounces) reduced fat cream cheese, softened
1 egg
2 Tablespoons all-purpose flour
2 garlic cloves, pressed
¼ cup snipped fresh basil leaves
3 plum tomatoes, thinly sliced
2 Tablespoons (1/2 ounce) grated fresh parmesan cheese
Additional snipped basil (optional)

Pre-heat oven to 400 degrees. Gently unfold crust onto Baker’s Mat; roll to an 11 ½ inch circle. Press into bottom and up sides of Tart pan. Prick bottom of crust. Bake 10-12 minutes or until golden brown; remove from oven. Sprinkle with half mozzarella cheese and set aside.

In a Classic batter bowl, combine cream cheese, egg, flour, and garlic pressed with Garlic press; whisk until smooth. Add remaining mozzarella cheese and basil; mix well. Spread cheese mixture over crust using Small spreader.

Thinly slice tomatoes using Ultimate Slice and Grate fitted with a v-shape blade. Arrange tomato slices in a overlapping circular pattern to completely cover cheese mixture. Sprinkle with parmesan cheese. Bake 18-20 minutes or until cheese is melted and edge of crust is deep golden brown. Let stand 5 minutes; sprinkled with additional snipped basil, if desired.

Yield: 12 servings.

Philadelphia Oreo no-bake cheesecake—Kraft Foods—Tara Hille

1 pkg. (1lb. 2oz) Oreo Chocolate Sandwich cookies, divided
¼ cup (1/2 stick) butter, melted
4 pkg. (8oz. each) Philadelphia cream cheese, softened
½ cup sugar
1 tsp. vanilla
1 tub (8oz) Cool Whip whipped topping, thawed

Line 13x 9 inch pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in hipped topping and chopped cookies. Spoon over crust; cover.

Refrigerate 4 hours until firm. Store leftover cheesecake in refrigerator.

Serves 24

Creamy Lemon Squares—Kraft Foods—Emily Barnett

20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. Baking Powder
2 tsp. powdered sugar

PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.

MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.


Red Lobster Biscuits (from Tiffany Caraway)—Malinda Williams

2 c. Bisquick
2/3 c. milk
1/2 c. shredded cheddar cheese
1/2 c. buttler or margarine, melted
1/4 tsp. garlic powder

Heat oven to 450 deg. Mix Bisquick, milk, and cheese until soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes, until golden brown. Mix butter and garlic powder. brush mixture over warm biscuits before removing from cookie sheet.