Chicken Sausage, Peppers & Tomatoes with linguine

what you need

1/2

lb.  linguine, uncooked

1

pkg.  (12 oz.) chicken sausage links, cut diagonally into 1/2-inch-thick slices

3

 bell peppers (assorted colors), coarsely chopped

3

 tomatoes, chopped

1/4

cup  KRAFT Grated Parmesan Cheese, divided

make it

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook sausage and peppers in large nonstick skillet on medium-high heat 4 to 6 min. or until sausage is heated through and peppers are crisp-tender, stirring occasionally. Stir in tomatoes; cover. Simmer on medium-low heat 5 to 6 min. or until tomatoes are softened, stirring occasionally.

DRAIN pasta. Add to skillet with 2 Tbsp. cheese; mix lightly. Sprinkle with remaining cheese.

SPECIAL EXTRA

Add 1/2 tsp. dried oregano leaves or Italian seasoning to the cooked sausage mixture along with the tomatoes

* * I used turkey sausage instead of chicken sausage.
.

Creamy Chicken and Chile Enchiladas

A fun twist on green chile enchiladas

Chicken (you can cook in a skillet or boil and use it shredded)
1 package (8 oz) cream cheese, cut into cubes
1 can (4.5 oz) chopped green chiles
1 package flour tortillas
2 cans (10 oz each) green chile enchilada sauce (I used Old El Paso)
3/4 cup shredded Cheddar cheese

1. HEAT oven to 400 degrees.  Spray 13x9 -inch glass baking dish with cooking spray

2. COOK chicken.  Stir in cream cheese and chiles; reduce heat to medium.  Cook and stir until blended and cream cheese is melted.

3. SPOON chicken filling onto tortillas; roll up and place seam sides down in baking dish.  Pour enchilada sauce over top; sprinkle with Cheddar cheese.  Bake 15 to 20 minutes or until hot and cheese is melted.

12 enchiladas

No Bake Cookies

2 c. sugar
1/2 c. milk
1/2 c. cocoa

* Bring to full boil - full boil 1 1/2 minutes
* Remove from heat

Add
1 stick butter (1/2 c.)
1/2 c. peanut butter
1 tsp. vanilla

* Blend until smooth

Add
3 c. oatmeal.

* Drop by spoonful and cool.

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Chocolate Chip Cookies

2 1/4 - 2 1/2 cups flour
1 tsp baking soda
1 cup (2 sticks) margarine or butter (softened - not melted)
1/4 c sugar
3/4 c light or dark brown sugar
1 tsp vanilla
1 small package vanilla instant pudding
2 eggs
1 package (12 oz) chocolate chips

* * Mix flour with baking soda in small bowl.  Cream together butter and both sugars in large mixing bowl.  Add vanilla and pudding and beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture then stir in chocolate chips.  Place balls of dough on ungreased baking sheet.  Bake at 375 degrees for 8 1/2 - 9 1/2 minutes.  Make 2-3 dozen.

Glazed Doughnut Muffins

Moist muffins spiced with cinnamon and nutmeg and dipped in a delicious powdered sugar glaze!

Yield: 12 muffins

Ingredients:

For the muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the glaze:
3 tablespoons butter, melted
1 cup confectioners' sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F.  Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth.  Beat in eggs, one at a time.  With the mixer on low speed, mix baking  powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined.  Stir the flour into the butter mixture alternatively with the milk, beginning and ending with the flour and mixing until just combined.  Do not overmix!  Spoon batter into cups, filling the cups, and smooth tops.  Divide batter equally among prepared muffin cups.  Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.  Cool muffins in muffins tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, in a medium bowl mix together the melted butter, confectioners' sugar, vanilla, and water.  Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.  Once hardened, dip a second time and allow to harden then serve.

Recipe note: Muffins will keep at room temperature for about a day.

Easy Baked Parmesan Meatballs

What You Need!

1 lb. ground beef
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced

Make It!

PREHEAT oven to 375 degrees.  Mix meat, cheese, parsley, egg, and garlic.  Shape into 12 meatballs.

PLACE in foil-lined 15x10x1-inch baking pan.

BAKE 25 min. or until cooked through.

* * Try serving with your favorite hot cooked pasta and sauce!