Hunts® Bruschetta Chicken Skillet

Ingredients

• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
• 3/4 cup shredded Italian blend cheese
• 1 (.75 ounce) package fresh basil, chopped
• 5 (5 ounce) boneless skinless chicken breasts
• 1 (8 ounce) can Hunt's® Tomato Sauce
• 1 teaspoon finely chopped garlic
• 2 cups small garlic- or Italian-flavored croutons, crushed

Directions

1. Stir together drained tomatoes, cheese and basil in medium bowl; set aside.
2. Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
3. Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165 degrees F). Top with croutons just before serving.

Brown Sugar Shortbread

Ingredients

• 1 cup butter (no substitutes), softened
• 1/2 cup packed brown sugar
• 2 1/4 cups all-purpose flour

Directions

1. In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300 degrees F for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely.

Shrimp Scampi Bake

Ingredients

• 1 cup butter
• 2 tablespoons prepared Dijon-style mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh parsley
• 2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Peanut Butter Noodles

Ingredients

• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces Udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Directions

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Nutritional Information

Amount Per Serving Calories: 330 | Total Fat: 12g | Cholesterol: 0mg

Jif® Peanut Butter Blossoms

Ingredients

• 1/2 cup CRISCO® Butter Shortening
• 1/2 cup JIF® Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 3/4 cups PILLSBURY BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped

Directions

1. Preheat oven to 375 degrees F.
2. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. Sire together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. Bake for 10 to 12 minutes or until golden brown.
6. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Nutritional Information

Amount Per Serving Calories: 95 | Total Fat: 4.9g | Cholesterol: 5mg

Mary's Meatloaf

Ingredients

• 1 1/2 pounds lean ground beef
• 1 large onion, chopped
• salt to taste
• ground black pepper to taste
• garlic powder to taste
• 6 slices white bread, cut into cubes
• 1/2 cup milk
• 1 egg
• 3 tablespoons yellow mustard, divided
• 1/2 cup ketchup, divided
• 3 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, thoroughly mix ground beef, onion, salt, pepper and garlic powder. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
3. Press the meat mixture into a 9x5 inch loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
4. Bake in preheated oven for 2 hours.

Deviled Chex® Mix

Ingredients

• 3 tablespoons white sugar
• 1 tablespoon paprika
• 1 teaspoon ground chili powder
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 1 cup assorted unsalted nuts, such as peanuts, almonds, walnuts, pecans
• 3 cups Rice Chex® cereal
• 3 cups Corn Chex® cereal
• 3 cups Wheat Chex® cereal
• 1 cup miniature cheese crackers
• 1 cup miniature pretzels

Directions

1. In small bowl, mix sugar, paprika, chili powder, curry powder, cumin, coriander, pepper and salt; set aside.
2. In large microwavable bowl, combine oil and nuts. Microwave uncovered on High about 2 minutes or until fragrant. Stir in cereals, crackers and pretzels until evenly coated. Stir in sugar mixture until evenly coated.
3. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture is thoroughly heated. Spread on paper towels to cool. Store in airtight container.

Chocolate Turtle Cheesecake I

Ingredients

• 2 cups vanilla wafer crumbs
• 2 tablespoons unsalted butter, melted
• 1 (14 ounce) package individually wrapped caramels
• 1 (5 ounce) can evaporated milk
• 1 cup chopped pecans
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
2. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.
3. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.
4. Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.