I have a few new recipes to share... I found this one in a Kraft Magazine. Of course, it's not the original recipe. I had my way with it and made changes according to my families likes and dislikes. You can find the Asian Toasted Sesame Dressing in the salad dressing isle.


Asian Chicken Stir-Fry

12 oz. Angel hair pasta
3-4 cups broccoli florets
1 lb boneless, skinless chicken, cut into strips
1 cup Kraft Asian Toasted Sesame Dressing (they have a light version... haven't tried it yet)
2 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp garlic powder
Dry Roasted Peanuts (optional)

In a large pot, cook pasta as directed on the package, adding broccoli to the boiling water for the last 3 minutes of the past cooking time. (If you use frozen broccoli you need to get the water boiling again and then cook for 3 minutes.)

Spray a large non-stick skillet with cooking spray; heat on medium-high heat. Add chicken, cook 6-8 minutes or until cooked thoroughly, stirring occasionally. Stir in dressing, soy sauce, ground ginger, and garlic powder; cook 1 minute.

Drain pasta mixture and place in a large bowl. Add chicken mixture; mix gently. Serve hot. Sprinkle with peanuts, if desired. Serve extra dressing on the side. (Sometimes we have egg rolls with this.)



This next one is for those with a sweet tooth. It's a nice change from chocolate brownies (not that I am usually looking to stray too far from anything chocolate!). I forgot where I got this one, but I actually didn't make any major changes to it. I do leave out the nuts. I don't think nuts belong in brownies, but if you're a nutty one... go for it! 

Also, thought I'd share a little story... A few weeks ago, there was a good sale on some brownie mixes. I bought some chocolate turtle ones that looked good. When I went to make them I realized there were nuts in them. My husband had a great idea! He took the brownie mix and dumped it into a strainer and shook it over a bowl until all that was left in the strainer was nuts and we had nut-free brownie mix in the bowl. Not only do I dislike nuts in brownies, but these ones had pecans... which I am allergic to. Anyways, the brownies turned out great! Here's the recipe...


Butterscotch Brownies
2 cups flour
2 tsp Baking powder
1 tsp salt
1 (12oz) bag butterscotch chips
1/2-cup butter
2 cups packed brown sugar
4 eggs
1tsp vanilla
1 cup chopped nuts (opt.)

Preheat oven to 350ºF. In a double boiler, melt butterscotch chips and butter. Stir in brown sugar. Let cool for 5 minutes. Transfer to a larger bowl and beat in eggs and vanilla. Combine flour, baking powder, and salt. Beat in flour mixture. Stir in nuts, if desired. Spread in a GREASED 15”x10”x1” baking pan. Bake at 350º for 30 minutes. Cool before cutting. Make 35, 2-inch squares.

**You can also half the ingredients in this recipe and bake it in a 9x13 pan.