Southwest Chicken Salad Panini

I love me a good Panini Sandwich!!! And these were really good and easy to make!! I don't own a Panini maker, but I just cooked it up like a grilled cheese sandwich. Mmm, mmm, good!!!



Southwest Chicken Salad Panini
submitted by Camille
(from kraftfoods.com)

2 cups finely chopped cooked chicken breasts
1-1/2 tsp. chili powder
2 Tbsp. mayonnaise
2 Tbsp. Ranch Dressing
8 slices Italian bread (or any bread that you have on hand)
1 large tomato, cut into 8 thin slices
4 cheese singles

HEAT panini grill*** to medium-high heat. Mix chicken, mayo, chili powder and dressing.

FILL bread slices with chicken mixture, tomatoes and cheese singles.

GRILL 3 to 5 min. or until singles are melted and sandwiches are golden brown on both sides.

***(P.S. if you don't have a Panini Grill...Heat grill pan or large skillet on medium heat. Cook sandwiches 3 to 5 min. on each side or until 2% Milk Singles are melted and sandwiches are golden brown on both sides, gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.)

Root Beer Cupcakes

Oh. My. Goodness. These cupcakes were so sinfully delicious!!!! Just looking at these pictures makes me want to make some more!!! If you like Root Beer, then I HIGHLY suggest that you tries these cupcakes!!! Mmm, Mmm, good!!!!



Root Beer Cupcakes
submitted by Camille
(from Real Mom Kitchen Blog)

1 cup root beer soda
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1/2 tsp vanilla extract
2 tsp root beer extract(also known as root beet concentrate)(I found this at Wal-mart)
1 1/3 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
Pinch of Salt

1. Combine the soda and vinegar and let stand for a few minutes.
2. Add in the sugar and oil, whisking vigorously until slightly frothy.
3. Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don't be alarmed by how runny the batter is. I was able to pour it into the muffin tins. It is the consistency of thin pancake batter)
4. Fill cupcake liners approximately 3/4 of the way to the top.
5. Bake at 350 F for about 18 - 22 minutes. makes 12 cupcakes

Frosting Recipe

1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached. Frost cooled cupcakes.

Layered Enchilada Bake

Found this recipe in a magazine, and changed it just a little! This was very tasty!!! And easy too!!! My Dad had some of this and just LOVED it, as did my husband and children!!! Definitely will make this one again!!!



Layered Enchilada Bake
submitted by Camille

1lb lean ground beef
1 medium onion, chopped
2 cups chunky salsa
1 can (15 oz) black beans
1/4 cup Zesty Italian dressing
2 Tbsp Taco Seasoning mix
6 flour tortilla's
1 cup sour cream
1 pkg. Mexican Style Shredded Four Cheese

Preheat oven to 400 degree's. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans dressing and taco seasoning mix; mix well.
Arrange 3 of the tortilla's in single layer on bottom of 9x13 inch dish; cover with layers of half each of the meat mixture, sour cream and then cheese. Repeat all layers. Cover with foil.
Bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted. Let stand 5 minutes before cutting into and serving.

Mediterranean-Style Chicken

Here is a yummy, simple, easy, small list of ingredients, dinner!!! Great for a night when you don't have alot of time for cooking and prepping!!!



Mediterranean-Style Chicken
submitted by Camille
(I found this recipe from kraftfoods, but I change it a little bit)

4 small boneless, skinless chicken breast halves (about 1 lb.)
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 Tbsp lemon zest
1 cup Sargento Bistro blends Mozzarella and Asiago with Roasted Garlic (found this at Sater Bros)

Heat large nonstick skillet on medium high heat. Add chicken; cover. Cook about 7 minutes on each side or until done. Remove chicken from skillet.
Add tomatoes, olives and lemon zest to skillet. Cook 4 minutes or until hot, stirring often.
Return chicken to skillet; cook 1-2 more minutes or until hot. Top with cheese. Serve over hot cooked pasta.