from: Jesser Original
Ingredients
1 (10 or 12 oz.) pkg. frozen broccoli, cooked according to package directions
1 can Campbell's (Healthy Request) cream of mushroom soup
2 cans (I use the big ones) chicken
1 c. grated mild cheese
1 tube low salt or low fat Ritz crackers, crushed
a splash of milk
Directions
Mix up broccoli, soup, milk and chicken (drain the cans of course). Top with the ritz crackers and then the cheese. Bake at 300 degrees for 20 minutes.
from: Martha
Ingredients
1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese for grating
Directions
Preheat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
Cook pasta until al dente. Drain, and run under cold water to stop cooking.
Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.
from: Kraft
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar, divided
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
4 cups sliced peeled pears (about 4 medium pears)
1/4 cup PLANTERS Sliced Almonds
Directions
PREHEAT oven to 425°F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; sprinkle with almonds.
Bake 10 min. Reduce temperature to 375°F; continue baking 25 min. or until center is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store leftover torte in refrigerator.