Cheeseball

2 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 jar  (5 oz.) KRAFT ROKA Blue Spread

1 jar  (5 oz.) KRAFT Old English Spread

1/2 tsp. garlic powder +

1/8 tsp. cayenne pepper +

1 Tb. minced dehydrated onion +

MIX ingredients until well blended. I use my mixer with the small bowl.  Refrigerate 2 hours if you can wait that long.  I waited overnight and used a large ice cream scoop to make the ball shape/

If you want an old fashioned cheese ball, you can roll it in nuts and fruit, but I never have...I just serve as a dip with RITZ Crackers. 

Kraft discontinued Blue Roka for a couple of years.  After many protests and cracker burnings, they brought it back for the holidays.  I was told it was at Meijer's, but good luck, I bought quite a few of them.  

for Ball:

3/4 cup  chopped PLANTERS Pecans

1/4 cup dried cranberries

on wax paper and shape into a ball

  

Glazed Salmon - maple, ginger and brandy

Marinade (can be used for pork tenderloin or boneless chicken also):

1/2 C maple syrup
1/4 C liquid aminos (or soy sauce)
1/3 C C M brandy
2 Tablespoons lime juice
2 teaspoons grated ginger or 1/8 teas ginger powder
1/2 teas salt
1/2 teas pepper
2 crushed garlic cloves

Combine in a large zip lock bag.

Add about 8 (6 oz 1" thick) salmon fillets, chicken or pork tenderloin filets.

Marinade for about 30 minutes, turning bag at least once.  Remove meat from bag and discard.

Preheat broiler pan coated with cooking spray.  Broil 11 minutes or until fish flakes easily when tested with a fork.  I usually cook on foil on the grill.  The marinade should sizzle and be a little caramelized on the tin foil for the most flavor.

Minestrone with Roasted Vegetable

mmmm  I've been on vacation and wanted something home-made and healthy!  This was a winner!

Pre-heat oven to 450 degrees.
1 Large onion (fennel bulb is what the recipe called for and what I used) quartered, cored and cut into 3/4 " pieces
3 inner ribs celery, cut into 2 " pieces
2 large carrots, peeled and cut into 1" pieces
3 Tb olive oil


Toss veggies and oil in large bowl, season with salt and pepper.  Spread out on a cookie sheet lined with foil.  Roast for 10 minutes, turn and toss, then roast for another 20 minutes, turning veggies every five minutes, until nicely browned and tender when pierced with a fork.  Let cool about 15 minutes and chop coarsely.

While veggies are roasting, combine the following in a large pot.

1 -14.5 oz can cannellini beans - not drained (any white bean will do)
1 - 14.5 oz can kidney beans - not drained
1 - 28 oz petite diced tomatoes
1 Tablespoon fresh rosemary
3 Tablespoons fresh flat-leaf parsley (I only had dried parsley)

1/4 lb. dried small pasta - cooked, drained and set aside  (a bit of olive oil will help it not stick together)

Let soup simmer and add roasted, chopped veggies when they are ready.  Add about a cup of water if needed for right consistency.  Add cooked pasta to each bowl when it's time to serve, mix and garnish with cheese.

1/4 lb. dried small pasta - cooked and drained (a bit of olive oil will help it not stick together)

1/2 C finely grated Parmegiano-Reggiano or Parmesan

Enjoy!  Healthy and filling!