Nectarine and Plum Galette

From Woman's Day September 2008 issue

***Susan's note: I added blueberries and topped with vanilla ice cream. YUM.

NECTARINE AND PLUM GALETTE

Ingredients
2 plums, each sliced into 8 wedges
2 nectarines, each sliced into 8 wedges
1/4 cup granulated sugar
1/4 tsp almond extract
1/4 tsp cinnamon
1 pie crust unrolled from a refrigerated 15 oz package
1 egg white
Turbinado or coarse sugar

1. Preheat oven to 425.

2. Combine plums, nectarines, granulated sugar, almond extract, and cinnamon in a bowl. Toss to coat evenly.

3. Unroll pie crust on a rimmed baking sheet lined with heavy duty foil. Place fruit mixture in middle of crust, leaving a 1 1/2 inch edge.

4. Fold up edge of pie crust to create a circular "tart."

5. Brush edges of crust with egg white. Sprinkle coarse sugar over edges.

6. Bake at 425 for 15 min. Reduce heat to 375, bake for 20 minutes more.

7. Remove from oven and allow to cool.

Angel Lush

Angel Lush

Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
10 servings
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Skillet Peaches a la mode

Skillet Peaches a la Mode

Prep: 10 min.
Bake: 10 min.
Cook: 5 min.

Ingredients

* 1 recipe Sugared Pastry, below
* 1/3 cup butter
* 6 to 8 peaches or nectarines, pitted and halved or quartered (about 2 lb.)
* 1/4 cup peach or apricot nectar
* 2 Tbsp. packed brown sugar
* 1 cup fresh raspberries or blueberries
* Fresh mint leaves (optional)
* Vanilla Ice Cream

Directions

1. Prepare Sugared Pastry (see note). Melt butter in 12-inch skillet over medium-high heat. Add peaches, skin side up. Reduce heat to medium; cook 4 to 5 minutes, turning once. Remove peaches to bowls. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1 to 2 minutes or until sugar is dissolved and syrup forms.

2. Spoon syrup on peaches. Top with berries, mint and Sugared Pastry. Serve with ice cream.

3. Sugared Pastry: Preheat oven to 375 degrees F. Let one 15-oz. rolled refrigerated pie crust stand at room temperature 15 minutes. Line baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 Tbsp. melted butter. Sprinkle with 1 Tbsp. coarse decorating sugar or granulated sugar and 1/4 tsp. cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheet on wire rack. Makes about 40 strips. Makes 4 to 6 servings.

4. Note: Can be frozen up to 3 months.
Nutrition Facts
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Nutrition facts per serving:

* Calories 557
* Total Fat (g) 32
* Saturated Fat (g) 18
* Monounsaturated Fat (g) 7
* Polyunsaturated Fat (g) 1
* Cholesterol (mg) 79
* Sodium (mg) 289
* Carbohydrate (g) 66
* Total Sugar (g) 46
* Fiber (g) 6
* Protein (g) 6
* Vitamin C (DV%) 41
* Calcium (DV%) 13
* Iron (DV%) 6

Bruschetta Pork Chops

Bruschetta Pork Chops

***Susan's Note: These were a big hit tonight. I'm not a fan of pork chops because usually they are dry, but these cook up nice and moist on the inside, crispy on the outside... No real pork flavor here, though - just yummy goodness. I served this with 2 sides: 1) macaroni mixed with butter and parm, 2) sauteed yellow and green squash, onion and orange pepper in stewed tomatoes with parm. Also a green salad.


Prep Time:
5 min
Total Time:
30 min
Makes:
4-8 servings, 1-2 topped chop each
8 boneless butterflied pork chops (1/2 inch thick)
1 pack SHAKE 'N BAKE Original Pork Seasoned Coating Mix
3-4 plum tomatoes, chopped
about 1 cup KRAFT Sun-Dried Tomato Dressing
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 425ºF. Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

BAKE 15-20 min. or until chops are cooked through (160ºF).

MEANWHILE, combine tomatoes and dressing; spoon over chops. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted.

Grilled Rainbow Chicken Kabobs

***Susan's Note: I didn't follow the recipe below exactly. Instead of the dressing, I brushed the kabobs with a little oil and then sprinkled them with Pampered Chef Rubs - 2 skewers got citrus basil, 2 skewers got red pepper herb. I let them sit at least 2 hours before grilling. YUM


Grilled Rainbow Chicken Kabobs

Prep Time:
30 min
Total Time:
1 hr 45 min
Makes:
4 servings
1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
1 each red, yellow and green pepper, cut into 1-1/2 inch pieces
1/2 cup KRAFT Light House Italian Reduced Fat Dressing, divided

ARRANGE chicken and peppers alternately on four 10- to 12-inch skewers.

BRUSH with 1/4 cup of the dressing; cover. Refrigerate at least 1 hour or overnight to marinate.

PREHEAT grill to medium heat. Place kabobs on grill. Grill 12 to 15 minutes or until chicken is cooked through, turning and brushing occasionally with remaining 1/4 cup dressing.

Beyond Basic Turkey Burgers

Beyond Basic Turkey Burgers


Prep Time:
10 min
Total Time:
28 min
Makes:
4 servings

Take 4 hamburger buns and mix & match your recipe from these options...

ground chicken 1/2 cup Kraft Shredded Colby & Monterey Jack Cheese, 2 Tbsp. Oscar Mayer Real Bacon Bits, 1 pouch (1/2 of 5.5-oz. pkg.) Shake 'N Bake Original Chicken Seasoned Coating Mix 1/4 cup Original Barbecue Sauce, divided

ground beef 1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, 1/2 cup bread crumbs 1/4 cup Thick 'N Spicy Original Barbecue Sauce, divided

ground pork 1/2 cup chopped apple, 1 pouch (1/2 of 5.5-oz. pkg.) Shake 'N Bake Original Pork Seasoned Coating Mix 1/4 cup Honey Barbecue Sauce, divided

ground turkey 1 cup Stove Top Stuffing Mix for Chicken in the Canister mixed with 1/2 cup water 1/4 cup Thick 'N Spicy Hickory Smoke Barbecue Sauce, divided

Then follow our 3 simple steps:

PREHEAT grill to medium-hot heat. Mix 1 lb. lean meat, add-ins and 2 Tbsp. of the Kraft Barbecue Sauce. Shape into 4 patties.

GRILL 7 to 9 min. on each side or until cooked through (165°F), brushing with remaining 2 Tbsp. Kraft Barbecue Sauce during last 2 min. of grilling time.

PLACE patties on buns.

Wave Your Flag Cheesecake

Wave Your Flag Cheesecake

**I used sugar free jello and lite cool whip - could have used light cream cheese and splenda, but I didn't!


Prep Time:
20 min
Total Time:
4 hr 25 min
Makes:
20 servings
1 qt. strawberries, divided
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).

MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.

BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.