New. Favorite.

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Mozzarella Cheese
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Makes on serving

1/4 pound uncooked pasta
1 tsp olive oil
1/4 cup thinly sliced onion
1 large clove garlic, minced
1/8 teaspoon dried basil
1 1/2 cups frozen green beans
1 medium chopped tomato (about 1 cup)
1 tbsp crumbled feta cheese (um yeah, use more than this)
salt and pepper

*cook pasta

*while the pasta cooks, heat the oil over medium heat. Add the onion, garlic and basil; saute until the onion is soft 3-4 minutes; stirring occasionally. Add the green beans and stir. Cover and cook on medium low heat until the beans are hot and crisp-tender, about 5 minutes. Just before you serve the beans, stir in the fresh tomato.

*When the pasta is al dente, drain and serve topped with the green bean sauce. Sprinkle generously with the feta cheese and season with salt and pepper to taste.

2 cans (14.5 ounces each) chicken broth
3 tbsp butter
1 to 2 large zucchini (1 pound) cut into cubes
sale an dpepper
1/2 cup finely chopped onion
1 1/2 cups aborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese

*heat the broth and 2/12 cups water in a saucepan over low heat; keep warm. Meanwhile, melt 2 tbsp of the butter in a saucepan over medium heat. Add the zucchini; season with salt and pepper. Cook, stirring often, until the zucchini is golden, 8-10 minutes. With a slotted spoon, transfer the zucchini to a plate.

*reduce the heat to medium low. Add the onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise the heat to medium. Add the rice; cook, stirring until translucent around the edges, about 3 minutes. Add the wine; cook until absorbed, about 2 minutes.

*Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25-30 minutes total.

*add the zucchini and peas; cook until the peas are bright green, 2 minutes. Remove from the heat. Stir in the remaining tbsp butter and the parmesan. Serve, top with more cheese.

1 tbsp live oil
1 garlic clove, peeled and crushed
1 onion, peeled and chopped
1/2 cup carrots, peeled and diced
1 2/3 cups canned chopped tomatoes or 8 fresh tomatoes
1 tbsp tomato puree
2 1/2 cups vegetable stock
1 slices white bread, shredded
sale and pepper
pinch of sugar
2 tbsp torn fresh basil leaves

*warm olive oil in a large pan over a low head, add the garlic, onion and carrots, and saute for 10 minutes.
*add the remaining ingredients except for the basil. Simmer for 10 minutes, stirring occasionally, until all the vegetables are soft
*stir in the basil and simmer for 5 minutes. Puree the mixture using a blender.

Or as I like to call them, heaven in teeny tiny cake form.

Makes 6

1/2 cup unsalted butter, at room temperature plus more for muffin tin
1 1/2 cups flour plus more for muffin tin
2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk or plain yogurt
1 tsp vanilla extract
finely grated zest and juice of 1 lemon, plus 2 tbsp juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar

*preheat the oven to 350. Butter and flower a 6 cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla and lemon zest and juice. Set aside.

*With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.

*Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 20-25 minutes. Cool for 10 minutes in tin, then cool completely on a wire rack.

*set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with the remaining 2 tbsp lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let set for 30 minutes before serving.

Recipe coming.

Oh dear, this was good.

2 tbsp softened butter
6 radishes cut into thin rounds, then lengthwise
sea salt to taste
lemon zest from one lemon

Spread onto bread. And yum.

1 Tbsp. oil
1 lb. frozen large shrimp, thawed, peeled and deveined
2 cups low-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) Cream Cheese
1-1/2 cups instant white rice, uncooked
2 cups frozen broccoli florets, thawed

HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover. Reduce heat to low; cook 5 min.
STIR in broccoli and shrimp; cook an additional 5 min. or until liquid is absorbed and broccoli is heated through.

I added parmesan cheese. Because well, we like the cheese.

4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 cup Zesty Italian Dressing
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese
1 Tbsp. chopped fresh herbs (basil, chives and/or parsley)

PREHEAT grill to medium-high heat. Place tomatoes, cut-sides up, in greased 8-inch square foil pan. Drizzle with dressing; sprinkle evenly with cheeses. Place pan on grate of grill; close lid.
GRILL 10 to 12 min. or until cheeses are melted and bottoms of tomatoes are browned.
SPRINKLE with herbs just before serving.

1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cupShredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).