1 cup All Purpose Flour
1 1/2 tsp Salt
2 tsp Baking Powder
2 tsp Sugar
1 cup Water
1 tbsp Canola Oil

Mix dry ingredients well in a bowl. In another bowl, add oil to water, then pour into a well in the dry ingredients. Beat until well blended and smooth. Cut up 1 1/2 cups of leftover cold chicken into small chunks. Stir together. Deep fry by spoonful.

*I serve this with Minute Rice (I know - I'm cheating, but it's fast!) and cooked oriental veggies from the frozen package, as well as the sweet & sour sauce below. YUMMY!

Sweet + Sour Sauce
1 cup Sugar
1 cup White Vinegar
1 cup Ketchup
1 cup Water

Mix together into saucepan. Cook over low heat until thick and bubbly about 1 hour. Makes about 2 cups. Sauce keeps indefinitely in the fridge.
Submitted by: Melanie

Labels: Main Courses - Chicken

1 can (540ml) Stewed Tomatoes, undrained
1 pkg (120g) Stove Top Stuffing Mix for Chicken
2 cloves Garlic, minced
1-1/2 lb Boneless Skinless Chicken Breasts, cut into bite-size pieces
1 tsp dried Basil Leaves
1 cup Mozzarella Cheese, shredded

Preheat oven to 400F. Place tomatoes in medium bowl. Add stuffing mix and garlic; stir just until stuffing mix is moistened. Set aside. Place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.
Submitted by: Kelsey

Labels: Main Courses - Chicken

1 pkg (400 g) large Marshmallows
2/3 cup chunky Peanut Butter (reduced fat not recommended)
½ cup Butter, cubed
¼ cup Corn Syrup
2 tsp Vanilla Extract

4 cups Quick Cooking Oats
1 cup Rice Krispees
1 cup mini Semi-Sweet Chocolate Chips*
½ cup Flaked Coconut
½ cup Sunflower Seeds
½ cup chopped Peanuts
½ cup Raisins (I leave this out!!)
2 tbsp Wheat Germ
2 tbsp Sesame Seeds

In large microwave safe bowl, combine the marshmallows, peanut butter, butter, corn syrup, and vanilla. Microwave uncovered at 70% power for 2 – 3 minutes stirring often until blended. Stir in remaining ingredients.

Spread onto a greased 13 in x 9 in x 2 in baking pan. Bake at 350 for 15 – 20 minutes or until set. Cool and cut into bars. I wrap each individually in saran wrap and then freeze them and take them out as needed.

* I usually use half the amount of chocolate chips the recipe calls for. I’ve also used white chocolate chips which are really good or milk chocolate. All give a slightly different taste.
Submitted by: Gina

Labels: Cookies + Squares

17oz bag of Caramels (50 squares)
1/2 cup Evaportaed Milk
1 Swiss Chocolate Cake Mix
3/4 cup margarine, melted
1/3 cup Evaporated Milk
1 cup Pecans
1 cup Chocolate Chips

Melt caramels & first portion of evaporated milk slowly over medium heat. Mix cake mix, margarine, second portion of evaporated milk and pecans and press 1/2 of mixture into a cake pan. Bake for 6 minutes at 350 degrees. Sprinkle chocolate chips on mixture, pour carmael over top. Put remaining cake mixture on top. Bake 15-18 more minutes. Cool several hours before serving with ice cream!
Submitted by: Raquel

Labels: Desserts + Cakes

1 bag Corn Chips
1 can Kidney Beans, drained (optional)
1 Yellow Pepper
1 Orange Pepper
1 Red Pepper
Catalina Dressing
Cheese, cut into chunks

Mix just before you serve it. Makes a bright summer salad!
Submitted by: Wenona

Labels: Soups + Salads

1 large box of Ice Cream Sandwiches
1 container Cool Whip
Chocolate Sauce and other Ice Cream Toppings

Place enough ice cream sandwiches in a 9x13 dish to cover the bottom of the pan. Spread half the container of cool whip over top (it helps to put the container in the microwave for a few seconds to make it softer and more spreadable). Then place another layer of ice cream sandwiches over top and then a final layer of cool whip. Top with chocolate sauce, sprinkles, chocolate chips, etc. Easy, easy, easy!
Submitted by: Jamie

Labels: Desserts + Cakes

1 cup Margarine
2 cups Sugar
2 Eggs
1 tsp Vanilla
3 cups Banana, mashed
1 cup Milk Chocolate Chips
3 cups Flour
2 tsp Baking Powder
2 tsp Baking Soda
1 cup Sour Cream
1 tsp Cinnamon
1/2 cup Brown Sugar

Preheat oven to 350. Cream together margarine & sugar and then add eggs, vanilla and mashed banana. Mix well. In a seperate bowl combine flour, baking powder & soda and add to wet ingredients. Fold in sour cream. Grease & flour a 9 x 13 (2" deep) baking pan. Mix cinnamon & brown sugar. Pour 1/2 the batter into pan and then sprinkle 3/4 of the cinnamon mixture onto cake and half of the chocolate chips. Spread on rest of batter. Sprinkle remaining cinnamon mixture and chocolate chips on top. Bake for approx. 50 minutes.
Submitted by: Amber

Labels: Desserts + Cakes

1/2 cup Margarine
1/2 cup Corn Syrup
1 cup Brown Sugar
1 tsp Vanilla
1 tsp Cocoa (optional)

Stir all ingredients over medium heat on stove. Bring to a boil, stirring constantly for 3 minutes. Pour over 8 cups of Puffed Wheat and stir well. Press into a 9 x 13" container.
Submitted by: Amber

Labels: Cookies + Squares

1/4 cup Kraft Catalina Dressing, divided
1 large Pork Tenderloin (1lb)
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Dry Mustard
1/2 tsp Paprika
1/4 tsp Dried Thyme Leaves
1 tbsp Honey

Brush 2 tablespoons of the dressing over pork. Mix dry ingredients; rub onto pork. Let stand 10 min. or refrigerate up to 24 hours to marinate. Preheat barbecue to medium heat. Place pork on grate; cover. Grill 20 min., turning occasionally. Mix remaining 2 tablespoons of dressing and the honey. Brush some of the honey mixture over pork. Continue grilling 5 to 10 min. or until pork is cooked through (160°F), turning occasionally and brushing with the honey mixture. Let stand, covered with foil, a few minutes before slicing.
Submitted by: Janelle from kraftcanada.com

Labels: Main Courses - Pork

1 cup hot Water
1 pkg Stove Top Stuffing Mix for Chicken
1 lb boneless skinless Chicken Breasts, cut into 1" pieces
1 can Cream of Chicken soup
1/3 cup Sour Cream
1 1/2 cups Mozzarella Cheese, shredded
2 cups Frozen Veggies, thawed & drained

Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside. Place chicken in 13x9-inch baking dish. Mix soup, sour cream, cheese and vegetables; spoon over chicken. Top with prepared stuffing. Bake for 30 minutes or until chicken is cooked through (170°F).
Submitted by: Janelle from kraftcanada.com

Labels: Main Courses - Chicken

3/4 cup Butter
1 cup Sugar
3/4 cup Milk
1 Egg
1 3/4 cup Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Blueberries (I try to use fresh, but frozen work well too)

Preheat oven to 400. Combine flour, baking powder & salt. Cream butter & sugar. Add milk & egg & beat until smooth. Add flour mixture to creamed mixture and mix until moistened (batter will be slightly lumpy). Fold berries into batter. Fill muffin pans (lined or greased) 2/3 full. Bake at 400 for about 20 min. Makes about 16 muffins. So good right out of the oven with a little butter on top!
Submitted by: Suzanne

Labels: Breads + Muffins

4 Chicken Breasts (bone in, with skin)
Flour
Salt and Pepper
Paprika
1 tbsp melted Margerine
1 cup Applesauce
1/4 cup Honey
1 tbsp Lemon Juice
Pepper, a good shake
Nutmeg, a good shake

Grease a baking pan. Heat oven to 350 degrees. Combine flour with a good shake of each salt, pepper and paprika. Roll chicken breasts in mixture and place skin side up in greased pan. Brush each chicken breast with margerine. Bake uncovered for 30 minutes. Combine sauce and pour over chicken. Bake 40-60 minutes more until done. Enjoy!!!
Submitted by: Jobina

Labels: Main Courses - Chicken