Apple Fritters

                                                                                                             

Thanks Jonna, justgetoffyourbuttandbake.com and Rhodes Bread!

20 Rhodes™ Dinner Rolls, thawed to room temperature
3 granny Smith apples, peeled and diced
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 egg, beaten
oil for deep frying

Glaze:
1 cup powdered sugar
1/3 cup milk or half & half

Directions:
Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan, and heat to medium high setting or 350° F. Combine apples, sugar, cinnamon and nutmeg in a bowl. Transfer the mixture into a strainer over the bowl so excess juice can drain. Spray counter lightly with non-stick spray. Roll each of two rolls into a 6-inch circle. Brush one circle lightly with beaten egg. Sprinkle with 2-3 tablespoons of the apple mixture, avoiding the edges. Lay the remaining circle over the apple mixture and match up the edges. Seal thoroughly by pressing the edges together several times. Fry until deep golden brown on both sides. Place on a rack to drain. Repeat with remaining rolls. For glaze, whisk together powdered sugar and milk. Brush warm fritters with glaze and serve when glaze has set.

Layered Chicken Rice Casserole

                                                                                                                                                                                                                                                                                                                                                                                                                                                         

1 rotisserie chicken shredded

1 can 98% fat free cream of celery soup
1 1/2 c low fat sour cream
1/2 mayo
1 splash lemon juice
2T Cajun seasoning
1t garlic salt

1 steam in the bag broccoli with cheese sauce
1 c uncooked rice (follow package directions, I use Jasmati rice)
2 c Colby Jack cheese

Mix soup, sour cream and mayo. Add lemon juice, cajun seasoning and garlic salt. Add chicken and steamed broccoli cheese mix. Layer 1/2 chicken mixture in bottom of foil pan, add 1/2 rice on top of the chciekn mixture, then add a little cheese. Add rest of chicken mixture and rest of rice, top with rest of cheese. Cover and bake 350 degrees for 45 minutes.

Zesty Italian Dressing

Thanks to Sharon for the recipe and Breezermom for the photo!

Spice Mix

1 tablespoon garlic salt

1 tablespoon onion powder

1 tablespoon sugar

2 tablespoons dried oregano

1 teaspoon fresh ground black pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried parsley

1/4 teaspoon celery salt

2 tablespoons Cajun seasoning

Zesty Italian Dressing

1/4 cup red wine vinegar (original recipe called for white wine vinegar)

2/3 cup extra virgin olive oil

2 tablespoons water

2 tablespoons mixed spice (above spice mix)

1 In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning.

2 Store the spice mix in a tightly sealed container, and use as needed.

Caesar Chops & Pasta

                                                                                                

Thanks Food and Family Magazine!!

1 cup penne pasta, uncooked

2   bone-in pork chops (3/4 lb.), 1/2 inch thick

1/4 cup KRAFT Classic Caesar Dressing, divided

1/2 cup  KRAFT Shredded Parmesan Cheese, divided

1 cup tightly packed baby spinach leaves

2 cloves  garlic, minced

1/2 cup halved cherry tomatoes

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, heat large nonstick skillet on medium heat 5 min. or until very hot. Top chops evenly with 2 Tbsp. dressing and 1/4 cup cheese; press cheese into dressing to secure. Add chops, cheese-sides down, to skillet; cook 4 min. on each side or until done (160ºF). Transfer to plate; cover to keep warm.
DRAIN pasta; add to skillet with spinach and garlic. Cook and stir 1 min. or just until spinach is wilted. Stir in remaining dressing, cheese and tomatoes; cook and stir 1 min. or until heated through. Serve with chops.

Black Bean Enchiladas

                                                                                                    

Filling

1 can black beans drained and rinsed

1 c Colby/Jack cheese

1 c pepper jack

1 cup sour cream

I onion chopped (sauté)

1 bell pepper chopped (sauté)

½ t black or white pepper

½ cup Pace picante sauce (mild)

8-10 flour tortillas

1 can red enchilada sauce

1 can green enchilada sauce

13x9 pan or larger bake at 350 for 40 min covered with foil
Mix beans and 1/2 cup of each cheese, sour cream, onions, bell peppers, picante, and pepper to make filling. Take tortillas and fill down the middle. Roll and put seam side down. Push together tightly in pan. Cover with the two cans of enchilada sauce, spoon to cover all tortillas so that they are wet. 13x9 pan or larger- bake at 350 for 40 min covered with foil. After 30 min. remove foil and add rest of both cheeses on top and let melt.