Sunday, March 21, 2010

Penne Pasta with Sun-dried Tomato Cream Sauce


2 cups (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper


Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain

Combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan.Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.

Add pasta & sun-dried tomatoes to cheese sauce; stir until combined.


I added shredded chicken and some spices to it to give it a kick. I also made mine with fat free evaporated milk and Weight Watchers cheese to make it even lower in calories & fat. It was yummy! Everyone loved it and next time we will make it with shrimp and crab!

Friday, March 5, 2010

Upside-Down Sunshine Cake


1 pkg. (2-layer size) yellow cake mix
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1 can (20 oz.) DOLE Pineapple Slices, in juice, drained
10 maraschino cherries
3/4 cup thawed COOL WHIP Whipped Topping


Heat oven to 350ºF.

PREPARE cake batter as directed on package. Spray 13x9-inch baking dish generously with cooking spray. Sprinkle dry gelatin mix onto bottom of dish. Top with pineapple; place cherry in center of each slice.

POUR batter over fruit in dish.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 5 min. Loosen cake from sides of dish; invert onto platter. Gently remove dish; cool cake completely. Serve topped with cool whip.


This was good. I was a little nervous about the orange jello but everyone loved it. To cut calories even more I made the batter with unsweented applesauce instead of oil.

Found on Kraft web site.

Monday, March 1, 2010

New-Look Scalloped Potatoes and Ham


4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices
1 container (16 oz.) BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
3/4 lb. (12 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped
4 green onions, sliced
1/4 cup KRAFT Grated Parmesan Cheese


HEAT oven to 350°F.

COOK potatoes in boiling water in large covered saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.

SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 30 min. or until heated through.


Found on the Kraft Foods website.

My husband thought this tasted like potato soup. We all loved it and he went on and on about it. Now living in Germany we can't always find everything. For this recipe there was no Velveeta in the store. So I bought block pepper jack cheese which gave this recipe a kick and we love it and will make this many more times.I also used the whole package of chopped ham. My hubby loves his meat.