Recipe Tag...

By Stef - February 21, 2008

I got this "challenge" from my friend Jill. I'm posting 3 recipes on here and tagging 3 friends to do the same on their websites. I think that's how it goes. :)
I'm tagging Trish, Gina and Krista.

BBQ FAJITAS

Makes:
4 servings, two fajitas each

1 Tbsp. oil

1 lb. beef sirloin steak, cut into strips

1 red pepper, cut into strips

1 green pepper, cut into strips

1 onion, halved, sliced

1/2 cup Original Barbecue Sauce

8 Flour Tortillas

HEAT oil in large skillet on medium-high heat. Add meat; cook and stir 3 min. Add peppers and onions; cook 3 to 4 min. or until meat is cooked through and vegetables are crisp-tender, stirring frequently.

ADD barbecue sauce, mix well. Reduce heat to medium-low. Cook until heated through, stirring occasionally.

SPOON evenly into tortillas, roll up.

Top with cheese, sour green and guacamole

Oreo Banana Split Pie -- this is to DIE for!!

Makes: 10 servings, one slice each

13 OREO Chocolate Sandwich Cookies, divided

2 cups chocolate ice cream, softened

1 Pie Crust (6 oz.)

3/4 cup hot fudge ice cream topping, warmed, divided

2 bananas, sliced, divided

2 cups strawberry ice cream, softened

CUT 5 of the cookies in half. Finely chop the remaining 8 cookies. Set aside.

SPREAD chocolate ice cream into crust. Freeze 30 min. or until ice cream is firm. Drizzle with half of the fudge topping; top with the chopped cookies and half of the bananas. Spread strawberry ice cream evenly over bananas, completely covering bananas.

INSERT cookie halves, cut-sides down, around edge of pie. Top pie with remaining banana slices and remaining fudge topping. Freeze at least 1 hour or until firm. Store leftover pie in freezer.

Chicken Parmesan Bundles

Makes:
6 servings

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 Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. 100% 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.

Make Ahead

Assemble chicken bundles and place in baking dish as directed; cover and refrigerate up to 4 hours. When ready to serve, uncover and bake at 375ºF for 35 min. or until chicken is cooked through.