Garden-Fresh Pasta Salad
1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta)
2 cups broccoli florets
1 each red onion and red pepper, chopped
2 cups halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese
Directions
COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
DRAIN. Rinse with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
REFRIGERATE 1 hour. Stir gently before serving; top with cheese
Fruit Salad
Ingredients
* 7 ounces Greek yogurt (recommended: Fage Total)
* 1/3 cup good bottled lemon curd
* 1 tablespoon honey
* 1/4 teaspoon pure vanilla extract
* 2 cups sliced strawberries (1 pint)
* 1 cup raspberries (1/2 pint)
* 1 cup blueberries (1/2 pint)
* 2 tablespoons sugar
* 3 tablespoons limoncello liqueur
* 1 banana, sliced
* Fresh mint springs
Directions
For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
* 7 ounces Greek yogurt (recommended: Fage Total)
* 1/3 cup good bottled lemon curd
* 1 tablespoon honey
* 1/4 teaspoon pure vanilla extract
* 2 cups sliced strawberries (1 pint)
* 1 cup raspberries (1/2 pint)
* 1 cup blueberries (1/2 pint)
* 2 tablespoons sugar
* 3 tablespoons limoncello liqueur
* 1 banana, sliced
* Fresh mint springs
Directions
For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
Buffalo Chicken Dip
Ingredients
* 1 8-ounce package cream cheese
* 2 cups cooked chicken (store-bought rotisserie or canned), shredded
* 1/2 cup buffalo wing sauce, recommended brand Frank's red Hot
* 2 tablespoons butter, melted
* 1/2 cup blue cheese dressing
* 1/4 to 1/2 cup shredded mozzarella cheese
Directions
Preheat oven to 300°F.
Cover the bottom of an 8x8" dish or pie plate with cream cheese.
In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.
Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).
Heat the dip in the oven for 20 minutes. Serve with Scoops (Tortillas or Fritos) alongside for dipping.
Directions
Preheat oven to 300°F.
Cover the bottom of an 8x8" dish or pie plate with cream cheese.
In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese-filled dish or pie plate.
Top with just enough blue cheese dressing and mozzarella cheese to cover (adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).
Heat the dip in the oven for 20 minutes. Serve with Scoops (Tortillas or Fritos) alongside for dipping.
