Glazed Pineapple Chops

Glazed Pineapple Chops

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rate this recipe prep time 5 min total time 20 min makes 4 servings Print RecipeAdd to My Recipe Box Send/Share Add to Shopping Listadd your photo 1 of 1 photo by: kraftrecipe by: kraftwhat you need
3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 tsp. each ground cinnamon and dry mustard
4 bone-in pork chops (1 lb.), 1/2 inch thick
make it
HEAT grill to medium heat.

MIX all ingredients except chops until well blended. Reserve 1/2 cup sauce for later use.

GRILL chops 5 min. on each side. Brush with some of the remaining sauce; grill 5 min. or until chops are done (160ºF), turning occasionally and brushing with remaining sauce.

SERVE with reserved sauce.

Layered Mexican Chicken

Cooking Spray
2 lbs bonless, skinless chicken breast
30 oz can black beans, rindsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chillies,(2-4oz cans)
2 tsp ground cumin
1/2 tsp pepper
12 medium corn tortillas, cut into 2-inch strips
1 cup salsa, mild, medium or hot


Recipe
1. Preheat Oven to 350. Coat a lasagna pan with cooking spray.

2. Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When it is cool enought to handle, cut into 1-inch pieces.

3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of cheese, chilies, cumin, and pepper, mix well and set aside.

4. Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

5. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

6. Enjoy!

Serves 12
6 points each

Caramal apple cake

1 pkg. yellow cake mix

1 pkg. (4-serving size) Jello vanilla or french vanilla flavor instant pudding and pie filling

1 cup water

4 eggs

1/3 cup vegetable oil

3 Granny Smith apples, peeled, coarsely chopped

20 Kraft caramels, unwrapped

1/4 c. milk



Preheat oven to 350. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan (I used the giant cupcake pan and didn't have a problem. I cooked it for longer on a lower temp.)

Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed for 2 min. Gently stir in apples. Pour into prepared pan.

Bake 50 min. to 1 hour, or until toothpick inserted in center comes out clean. Cool 20 min. Remove from pan. Cool completely on wire rack.

Microwave caramels and milk in microwaveable bowl on high 90 secs. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

Mashed Potato Casserole

12 medium potatoes
8oz cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 clove garlic (minced)
1/4 c chopped chives
1/2 tsp paprika
1/2 c milk
1 tblspn butter

Cook potatoes in boiling water until tender. Drain & mash w/ an electric mixer.
Add cream cheese, sour cream, salt, pepper, & garlic. Beat at high speed until smooth. Add milk & chives. Beat until smooth & pour in a greased baking dish. Sprinkle with paprika, dot w/ butter, and bake for 30 min at 350 degrees.

Citrus Chicken

* 1/4 cup orange juice
* 1/2 teaspoon grated lime rind
* 2 tablespoons fresh lime juice
* 2 tablespoons chopped fresh thyme
* 2 teaspoons bottled minced garlic
* 1 teaspoon grated orange rind
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 1 pound skinless, boneless chicken breast cutlets
* 1 tablespoon olive oil
* Cooking spray
* 6 cups bagged prewashed baby spinach

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

Bourbon Chicken

* 2 lbs boneless chicken breasts, cut into bite-size pieces
* 1-2 tablespoon olive oil
* 1 garlic clove, crushed
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoons ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minute. Serve over hot rice and ENJOY.

Spinach Balls

2 pkg frozen chopped spinach, cooked according to directions and drained REALLY, REALLY well (or they'll be mushy)
1 ½ cup stuffing mix
1 cup (or more) shredded parmesan cheese
2 eggs
7 tbsp butter

Mix all ingredients together. Shape into balls, and sprinkle each with salt and pepper. Bake 350 degrees for 15 minutes on an ungreased cookie sheet. If they're not slightly brown and crispy, bake a little longer, or put under the broiler for a minute or two.


---> Thank you nestie brandy5879!!!<---

Iowa Corn Casserole

1 pound bacon, diced
2 cups bread crumbs
1/4 cup minced onion
1/2 cup chopped green pepper
2 (15 ounce) cans cream-style corn


In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1-qt. baking dish; sprinkle with crumbs. Bake at 350 degrees F for 20-25 minutes or until bubbly and heated through.

Pizza Crescent rolls

1 can (8 oz.) refrigerated crescent dinner rolls
1 cup Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/3 cup marinara sauce
16 slices OSCAR MAYER Pepperoni
2 Tbsp. KRAFT Grated Parmesan Cheese

PREHEAT oven to 375°F. Unroll crescent dough. Separate into four rectangles; press perforations together to seal. Place rectangles on lightly floured surface; roll each to 7x5-inch rectangle.

MIX mozzarella cheese blend and sauce; set aside. Place 4 of the pepperoni slices on one of the short sides of each dough rectangle, 1 inch from edge of dough. Spread sauce mixture evenly over pepperoni. Fold dough rectangles crosswise in half; press edges together with fork to seal. Transfer to baking sheet. Sprinkle evenly with Parmesan cheese.

BAKE 12 min. or until golden brown. Cool 5 min. before serving

French Onion Soup

2 Tbsp. butter or margarine
3 large onions, peeled, sliced and separated into rings
2 cans (10-1/2 oz. each) condensed beef broth
1 Tbsp. A.1. Original Steak Sauce
1 cup seasoned croutons
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese or KRAFT Shredded Swiss Cheese

MELT butter in large saucepan on medium heat. Add onions; cook 10 min. or until golden brown, stirring frequently.

ADD broth, 2 soup cans water and steak sauce. Bring to boil. Reduce heat to medium-low; simmer 5 min.

PREHEAT broiler. Ladle soup evenly into 4 large ovenproof bowls. Top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.

Cajun Coleslaw

1 pound shredded green cabbage (see note)
1/3 cup thinly sliced green onion, white and green parts
1/4 cup shredded carrots

FOR THE HONEY-HALAPENO DRESSING:

2/3 cup mayonnaise
1/2 cup heavy whipping cream
2 tablespoons honey
5 teaspoons granuiated sugar
1 1/2 teaspoons seeded, minced jalapeno
1/2 teaspoon kosher salt
1/4 teaspoon Angel Dust Cajun Seasoning (recipe follows)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground white pepper
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne

Combine the cabbage, onion, and carrots in a medium-sized bowl and set aside.

To make the dressing, whisk all the ingredients together until combined.

Pour dressing over the cabbage and mix thoroughlc. Cover and refrigerate for at least 1 hour, or until ready to serve.

Note:
Packaged coleslaw mix would work fine here as a substitute for the cabbage.

Jalapeno Cheeseburger

Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper

Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

16 bacon slices

Nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)

Chicken Squares

2 cups cooked/shredded cooked chicken (can use canned chicken but I usually just cook up chicken breasts)
3 oz cream cheese
3 TB butter
1 or 2 TB milk
2 or 3 TB minced onion
crescent rolls
salt & pepper
crushed croutons

Preheat oven 350. melt cream cheese and butter. Mix cream cheese/butter/chicken/onion/milk/croutons (everything but crescent rolls) and salt and pepper to taste. Unroll crescent rolls/attach two together and make a square. Put 1/4 of chicken mixture on each square and bring corners together and pinch to make a chicken square.

Sprinkle w/remaining croutons.

Cook for 18 - 20 minutes



---> thanks nesties!

Asian Orange Chicken

INGREDIENTS
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

DIRECTIONS
Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and peppers.
Add marinated chicken pieces, and shake to coat.

Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Black Bean & Cheese Enchiladas

1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) Progress® black beans, drained, rinsed
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso® enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)Old El Paso® Thick 'n Chunky salsa, if desired

1.Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.

2.Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

3.Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

Chicken Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Sausage Pizza Dip

1 tablespoon extra-virgin olive oil
3/4 pound bulk Italian sweet or hot sausage
Half an onion, finely chopped
2 cloves garlic, finely chopped
8 ounces cream cheese, softened
1 cup (about 4 1/4 ounces) shredded
scamorza or mozzarella cheese
2/3 cup freshly grated Parmigiano-Reggiano(eyeball it)
2 pinches dried oregano
1 cup tomato sauce
1 loaf sesame semolina bread, sliced


1. In a medium skillet, heat the olive oil, 1 turn of the pan, over medium-high heat. Cook the sausage, breaking it up into little bits with a wooden spoon, until browned. Drain off all but a few tablespoons of fat from the sausage. Reduce the heat to medium, push the sauage to the sides of the pan, add the onion and garlic to the center and cook until tender, 6 to 8 minutes. Mix into the sausage and remove the pan from the heat.
2. Preheat the broiler with the rack set 8 to 10 inches away from the heat. Combine the cream cheese with half the scamorza and half the Parmigiano-Reggiano. Stir in the oregano and then fold the sausage into the combined cheeses. Spread the mixture into a casserole. Top with the tomato sauce and the remaining cheese. Cover with foil and broil for 2 minutes, then uncover and broil until bubbling, about 5 minutes. Serve with the semolina bread.

Taco Dip Dinner

1 head of lettuce (shredded)
1 large tomato diced.
1 small tub of sour cream
1 small tub of cream cheese
1 packet of taco seasoning
1 bag shredded Mexican cheese
1 cup diced black olives


Mix together the cream cheese, sour cream and taco seasoning. Spread on a platter. Add shredded lettuce, tomatoes and cheese, top with black olives. We serve it with tortilla chips. It is so easy, and perfect for a hot night!


Cook chicken in the slow cooker cooking in taco seasoning to shred up and put on the dip or just to have nachos with.

Chocolate Gravy

1 c. sugar
2 tbsp. cocoa
2 tbsp. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter

Sift sugar, flour, and cocoa together in saucepan, add milk. On medium heat stir until gravy thickens to desired consistency. Remove from heat add butter and vanilla. Great over hot biscuits for chocolate lovers breakfast.

Grilled Pizza Sandwiches

1/3 c. pizza sauce
8 slices Italian bread (1/2-inch thick)
4 slices salami
4 slices mozzarella cheese
1 small green pepper, thinly sliced
1/4 c. butter or margarine, melted


Spread about 2 teaspoons pizza sauce on one side of each slice of
bread. Top four slices of bread with the salami, cheese and green
pepper. Top with the remaining bread.

Brush the outside of bread with butter. Grill sandwiches on a
hot griddle or in a skillet over medium heat until both sides are
golden brown and cheese is melted.