Yummy Recipes

Here are some new recipes I got from my sweet friends and Kraftfoods.com. These are all SUPER yummy in my humble opinion. Be adventurous and try them out. Have you made a really good recipe recently? Leave it as a comment, so I can try it out.

Stephanie's Pesto Pasta with Chicken
Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 8 servings

INGREDIENTS:
3 C Cooked, Cubed Chicken (Stephanie uses a large rotisserie chicken - Italian/Herb Flavor, debone and cube)
1 - 14 1/2 oz can Artichoke Hearts (drained and cut into small pieces)
1 - 8 oz jar Oil PackedSundried Tomatoes (cut into strips)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 - 7 oz jar Prepared Pesto
1- 16 oz box of Bowtie Pasta (cooked and drained)
1 container Shredded Parmesan

DIRECTIONS:Preheat oven to 350. Combine all ingrediants except Parmesan and place in greased 13x9 pan. Top with cheese. Bake for 30 minutes.

Genevieve's King Ranch Chicken Casserole
1Tablespoon olive oil
1 green bell pepper, diced
1 medium onion, diced
1 clove garlic, minced
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups cubed/shredded cooked chicken breast
1 can rotel
1 can black or pinto beans
1 bunch diced fresh cilantro
1 shredded zucchini (I used 2 because the zucchinis were small)
1 large shredded carrot
1 pkg of 12 flour or corn tortillas torn into bite-sized pieces (I used a pizza cutter to cut them quickly)
2 cups shredded cheddar or Monterrey jack cheese

Preheat oven to 325 degrees F. In large saucepan, cook pepper, onion, garlic in olive oil until tender, 5 min or so. In large bowl, add all ingredients except tortillas and cheese, mix well. In a 13x9x2 baking pan, layer tortillas, mixture, and cheese, repeating until pan is full (make sure last layer is tortilla with cheese on top). Bake 40 min or until hot and bubbling.

Makes 8 servings.

Kraftfoods Pumpkin Cream Cupcakes
1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 egg

HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. BEAT cream cheese with mixer until creamy. Blend in sugar and egg.
LAYER the 24 paper-lined muffin cups with half cake batter, a bit of cream cheese mixture, and then the rest with cake batter.
BAKE 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.