recipelink.com Chat Room Recipe Swap
08-10-2000 – 8 Fast and Easy Recipes

Victoria__Pa (01:06:24) : QUICK & EASY KIFFLES

1 PKG. REFRIGERATED PIE CRUSTS, THAWED
2 C. FILLING OF CHOICE
1 TBSP. CINNAMON
1/2 C. WALNUTS, CHOPPED FINELY
1 EGG WHITE BEATEN

Preheat oven to 400. Line cookie sheets w/ foil & spray w/ non sticking cooking spray. Mix together cinnamon, sugar & nuts. Set aside. Roll 1 crust to 1/8 " thick. Spread 1 c. filling to within 1/2" of edge. With pizza cutter, cut into 16 wedges. Starting at wide end roll up to point & place on cookie sheet. Repeat with remaining crust. Brush tops with some egg whites & sprinkle some sugar nut mix on top. Bake 15-20-min or till lightly browned. Remove to cooling racks. you can drizzle melted white &/ or chocolate drizzles on top if desired.

Kelly~WA (11:11:51) :

Coconut Cream Pie
Preparation Time: approx. 15 Minutes

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1 1/2 cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

In a large bowl, combine the pudding mix and milk until the
pudding mixture thickens. Fold 1 cup of coconut and half
of the nondairy whipped topping into the pudding. Pour
the combination into the prepared pie crust.

Spread the remainder of the nondairy whipped topping on
top of the pie. Sprinkle with the remainder of the coconut.

Refrigerate, and serve chilled.

Makes 1 - 9 inch pie

Kelly~WA (11:11:26) :

(This recipe is one of my personal favorites!)

Watermelon Pie

1 (9 inch) prepared graham cracker crust
1 (3 ounce) package watermelon flavored gelatin
1/4 cup water
1 (12 ounce) container frozen whipped topping, thawed
2 cups watermelon

Mix together the watermelon gelatin and water. Fold
gelatin mixture into the dessert topping. Add cut
watermelon.

Pour mixture into graham cracker crust. Cool in
refrigerator for about 3 hours.

Makes 1 - 9 inch pie

Kelly~WA (11:10:47) :

Quick Quesadillas

1 (7-in) Soft tortilla
1/2 t Dijon
1/3 c Grated old cheddar
1 tb sliced green onions
And Chopped coriander or Parsley

Spread tortilla with Dijon. Sprinkle with cheddar, green onions and
coriander or parsley. Roll snugly. Cover with plastic wrap. Microwave for
20 to 25 seconds. Or wrap in foil and bake at 350F for 12 minutes. Slice
into 1-in. pieces and serve warm with salsa. Each tortilla makes 6 pieces.

Kelly~WA (11:10:26) :

Stuffed Shells

Large Pasta Shells (as many as you need, cooked al dente)
Cooked spinach leaves (steamed is best)
Fat Free Cottage Cheese or Fat Free Ricotta Cheese
Italian tomato sauce (Healthy Choice is very good)
Spices to taste

Cook the shells, drain, set aside. Steam the spinach leaves,
then mix with the Fat Free Cottage Cheese. Stuff the shells with
the mixture and place in a single layer in a baking dish.

Spoon the sauce over, cover and bake in a 350 degree oven
about 15 minutes to get everything hot.

Quick to fix and very tasty.

Kelly~WA (11:10:09) :

Beefy Biscuit Cups
Serving Size : 8

1 package ground beef
1 jar spaghetti sauce
2 tubes large refrigerated biscuits
1 cup shredded cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over
medium heat for 5-10 minutes or until heated through. Press biscuits onto the
bottom and up the sides of greased muffin cups. Spoon 2 tablespoonfuls meat
mixture into the center of each cup. Bake at 375° for 15-17 minutes or until
golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted.

Kelly~WA (11:09:46) :

Quick and Easy Turkey Casserole
Serving Size : 6

1/2 tsp olive oil
2 c ground turkey breast -- cooked
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
3 c frozen corn -- thawed
4 c Hash Brown Potatoes
3/4 c skim milk
1/2 tsp salt
1/4 tsp black pepper
1/2 c fat-free cheddar cheese -- grated

Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray;
set aside. In a skillet, heat oil over medium heat. Add turkey, onions, and
bell peppers. Cook until turkey is longer pink and vegetables are tender.
Stir in corn, hash brown potatoes, milk, salt, and black pepper. Bake,
covered, for 30 minutes or until heated through. Top with cheddar cheese.
Bake for 3 minutes more or until cheese has melted.

Kelly~WA (11:09:25) :

Ranch Chicken Salad
Serving Size: 8

1 lb boneless skinless chicken breast halves -- cut in 1/4" strips
2 tsp chili powder
1 tbsp vegetable oil
1 16 oz pkg ready-to-serve salad
1 c shredded cheddar cheese
3/4 c ranch salad dressing
3/4 c salsa
1/2 c corn chips or crushed tortilla chips

Sprinkle chicken with chili powder. In a skillet, cook chicken in oil for 6 minutes or until the juices run clear. Meanwhile, place salad greens in a large bowl or on individual plates. Top with cheese and chicken. Combine salad dressing and salsa; drizzle over chicken. Top with chips.