Friday, November 12, 2010

Friday Foodday

Wooohoooo!! It's Friday! Friday Foodday!  Here are some of my favorite recipes from this week:

Bruscetta Chicken Macaroni and Cheese
1 pkg. (12.6 oz.) KRAFT HOMESTYLE Macaroni & Cheese Dinner Old World Italian Sauce with Parmesan and Romano Cheese 
2 Tbsp.  unsalted butter 
1 lb. boneless skinless chicken breasts, cut into bite-size pieces 
1/2 cup  milk 
1 tomato, chopped 
2 Tbsp.  chopped fresh basil
1 Tbsp. KRAFT Grated Parmesan Cheese
1/2 cup  KRAFT Shredded Mozzarella Cheese

HEAT oven to 425ºF.
COOK Macaroni as directed on package.
MEANWHILE, melt butter in large skillet on medium heat. Add chicken; cook and stir 5 min. or until evenly browned. Stir in Seasoning Mix until well blended. Gradually stir in milk; cook and stir 3 to 4 min. or until sauce bubbles and thickens. Stir in contents of Cheese Sauce pouch; cook and stir on low heat 2 min. or until mixture is well blended.
DRAIN macaroni. (Do not rinse.) Add macaroni to chicken mixture with tomatoes, basil and Parmesan; cook and stir 2 min. or until heated through. Pour into 1-1/2-qt. casserole; top with mozzarella and Bread Crumb Topping.
BAKE 5 to 10 min. or until mozzarella is melted.

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ sticks unsalted butter, at room temperature
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag semisweet chocolate chips
1½ cups mini pretzel twists, coarsely chopped
¼ cup chocolate chips, for drizzling
¼ cup peanut butter chips
¼ cup pretzels, crumbled, for topping 
Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.

In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.

Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.

In a sandwich size bag, melt the chocolate chips. Cut off a small corner on the bag and drizzle the chocolate over the top of the bars. Sprinkle the peanut butter chips and extra crushed pretzels on top. Let set and then cut into squares.

2 c. flour
4 tsp baking powder
1 1/4 tsp salt
1/3 c. oil
2 eggs
1 c. sugar
1 1/2 tsp cinnamon
1 c. buttermilk
2 tsp vanilla

1/2 cup brown sugar
1 tsp. cinnamon
2 tbsp. softened butter


Preheat oven to 350. Grease and flour bottom of a 9x5 loaf pan. Combine all ingredients and beat 3 minutes at medium speed. Pour half of the batter into the pan. Prepare streusel topping (Combine 1/2 c. brown sugar, 1 tsp cinnamon, 2 T. softened butter) and sprinkle half over the batter. Pour on the rest of the batter and top with remaining topping. Bake for about 45 minutes.

3 cups all-purpose flour
4.5 tsp. baking powder
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp. garlic powder (could be doubled if you like a lot of garlic)
1/2 tsp. Italian seasonings, divided
1.5 cups milk
1/4 cup vegetable oil
1 egg

1. Preheat the oven to 350. Combine the flour, baking powder, cheese, sugar, garlic powder, and 1/4 tsp. Italian seasoning in a bowl.

2. In a separate bowl combine the milk, oil, and egg. Stir into dry ingredients until moistened.

3. Pour into a greased 9x5 loaf pan. Top with additional 1/4 tsp Italian seasoning. Bake for 55-60 minutes, or until a toothpick inserted into the middle comes out clean.

4. Allow to cool in pan for 10 minutes. Then transfer to a wire rack to cool.


  1. Oh wow, I think I need to make some of that mac 'n cheese and cheddar bread! Yum!

  2. Dang!! These all sound SO good! Can't wait to try some out! Yum :) Happy weekend!


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