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Cook up a great meal for mom!

Cream Cheese 'n Herb Cucumber Bites

1 carrot, shredded (about 1/2 cup), divided
1/2 cup cream cheese with chive & onion
2 cucumbers, cut lengthwise in half, seeded


RESERVE 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into
cucumber shells. Top with reserved carrots.
CUT each cucumber half into 5 pieces to serve.

Parmesan Bread

1/2 cup grated parmesan cheese
1/2 cup (1 stick) butter or margarine, softened
1/4 tsp. Italian seasoning
1 loaf (16 oz.) French or Italian bread, cut in half lengthwise


PREHEAT oven to 400°F. Mix cheese, butter and seasoning until well blended.
SPREAD cut surfaces of bread with cheese mixture. Place, cut sides up,
on ungreased baking sheet.
BAKE 8 to 10 minutes or until lightly browned. Cut each half into 16 slices to serve.

Honey-Herb Chicken & Spinach Salad

1/2 cup MIRACLE WHIP Dressing
2 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. dried basil leaves, crushed
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 bag (10 oz.) spinach leaves
1 cup sliced mushrooms


MIX dressing, honey, lemon juice and basil. Remove 1/2 cup of the dressing
mixture for later use. Place chicken on greased rack of broiler pan; brush with
remaining dressing mixture.
BROIL 10 min. Turn chicken over; broil an additional 7 to 10 min. or until
chicken is cooked through (170°F). Cut chicken into 1-inch pieces; cover to keep warm.
TOSS spinach with mushrooms; top with chicken. Drizzle with reserved 1/2 cup
dressing mixture just before serving.

Spaghetti Squash

1 whole spaghetti squash (about 2 lb.)
1/4 cup grated parmesan cheese
2 Tbsp. butter, melted


PIERCE squash several times with fork or sharp knife to allow steam to escape.
Microwave on HIGH 12 min. or until tender, turning over after 6 min. Let stand 5 min.
CUT squash in half. Remove and discard seeds. Use fork to scrape insides of
squash to form strands; place in large bowl.
ADD cheese and butter; toss to coat.

Strawberries Romanoff

1/3 cup orange juice
3 Tbsp. sugar
1 tsp. grated orange peel
1 qt. (4 cups) fresh strawberries, halved
1-1/2 cups thawed whipped topping
1/2 cup sour cream


MIX juice, sugar and peel in large bowl. Add strawberries; toss to coat. Cover.
Refrigerate at least 2 hours.
PLACE 1 cup of the strawberry mixture in blender container; cover. Blend until
pureed. Pour into medium bowl. Add whipped topping and sour cream; stir gently
with wire whisk until well blended.
SPOON remaining strawberry mixture evenly into 6 dessert dishes;
top with the pureed strawberry mixture.

Optional: This can be served over individual shortcakes.

Patio Fizz

1/4 cup strawberry lemonade Drink Mix
3 cups cold cranberry-apple drink
1 cup cold club soda


PLACE drink mix in large glass or plastic pitcher. Add cranberry-apple drink; stir until
drink mix is dissolved. Refrigerate until ready to serve.
STIR in club soda.
SERVE over ice cubes in 4 tall glasses.

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