Spaghetti Caprese

Spaghetti Caprese

Ingredients:
1/2 lb. Thin Spaghetti or Angel Hair Pasta
1/2 cup Kraft Tuscan House Italian Dressing & Marinade
1 onion, finely chopped2 cloves garlic, minced
3 cups chopped tomatoes
1 cup shredded mozzarella cheese
1/3 cup fresh basil, finely sliced

Directions:

Cook pasta as directed on package. Heat dressing in a large nonstick pan on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes; cook 5 more minutes or until heated thoroughly, stirring occasionally.

Drain paste. Add tomato mixture; mix lightly. Sprinkle with cheese and basil.

Taco Stuffed Shells

Taco Stuffed Shells

Ingredients:

1 package uncooked jumbo pasta shells

1 1/2 pounds lean ground beef

1 bottle (18 oz) taco sauce, divided

3 oz cream cheese, cubed

2 tsp chili powder

3/4 cup shredded Mexican or Cheddar Cheese

Approximately 20 tortilla chips, coarsely crushed

Directions:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese.

Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11 x 7 baking dish coated with cooking spray. Spoon remaining taco sauce over top.

Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5 to 10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.

Strawberry Pretzel Salad

Strawberry Pretzel Salad

Ingredients:

2 cups coarsely crushed pretzels
3/4 cup butter, melted
3/4 cup plus 2 Tablespoons sugar- divided
1 (8 oz) cream cheese- softened
1 (8 oz) cool whip
2 1/2 cups cold water- divided
1 (6 oz) package strawberry jello
2 cups sliced strawberries

Preheat oven to 350°

Directions:

Spread pretzels evenly in the bottom of 9 x 13" baking dish. In a small bowl, combine butter and 2 tablespoons sugar and poor evenly over pretzels. Bake 10 minutes. Remove from oven, and allow pretzels to cool to room temperature.

In a medium bowl, beat cream cheese, whipped topping, and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly over pretzels.

In a medium saucepan, bring 2 cups cold water to a boil over medium-high heat. Add strawberry jello, stirring until completely dissolved. Remove from heat; add remaining 1/2 cup cold water and sliced strawberries. Let cool. Pour over cream cheese layer. Chill overnight. Cut into squares to serve. Top with cool whip and fresh strawberries.

Note: This recipe can easily be converted to a Gluten Free recipe just by using Gluten Free Pretzels.

Chili Cheese Dip

Chili Cheese Dip

Spread 1 8 oz. brick of softened cream cheese in the bottom of a pie plate, top with 1 can of Hormel Chili (either with or without beans, depending on preference). Heat in microwave 1-2 minutes. Top with shredded cheese and return to microwave until heated completely through. Serve with Tostitos, Fritos or Crackers. Never any leftovers.

Submitted by: Julie Hoshal

Pumpkin Pie Fudge

Pumpkin Pie Fudge

Ingredients:

3 cups sugar
¾ cup unsalted butter, melted
2/3 cup evaporated milk
1 cup canned pumpkin puree
2 tbsp. corn syrup
2 ½ tsp. pumpkin pie spice
9 oz. white chocolate, chopped
7 oz. jar marshmallow crème
1 cup walnuts, chopped and toasted
1 tsp. vanilla extract

Directions:
Stir together first six ingredients in a 3 ½ - quart saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer registers 234° (soft-ball stage).

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9 x 13" pan. Let stand 2 hours or until completely cool; cut fudge into squares.