Place all ingredients in a blender; process until smooth.
2003, 2004, 2005, 2006, 2007, 2008
Warm tortillas. Cook bacon or sausage until done; drain on paper towels and throw away grease. Saute onions and peppers until onions are translucent; add eggs and stir until eggs are no longer wet. Stir in bacon or sausage and assemble burritos.
2000, 2004, 2006
In a large mixer bowl, beat butter or margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the 1/2 cup sugar and the brown sugar and beat till fluffy. Add egg, milk and vanilla. Beat well.
In a medium mixing bowl stir together flour, baking powder, salt and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about 1 hour for easier handling.
Turn oven to 375. Shape dough into 1-inch balls. Roll in additional sugar. Place about 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or till edges are firm. Immediately press a chocolate kiss atop each cookie. With a pancake turner lift cookies onto cooling rack.
Cook pasta according to package directions; drain.
Meanwhile, in a heavy large skillet, heat oil over medium heat. Add garlic and red pepper and sautÃ© until fragrant, about 1 minute. Add tomatoes and sautÃ© just until heated through, about 2 minutes. Add the cooked pasta. Remove skillet from heat. Add cheese and basil and toss to coat. Season the pasta to taste with salt.
2004, 2005, 2006
In 12-inch skillet, heat oil over medium heat. Add garlic; cook about 30 seconds, stirring occasionally, until softened. Stir in marinara sauce and water. Cover; heat to boiling over medium heat.
Add pasta and return to boiling; cover and boil 8 minutes. Stir in chicken. Cook 3 to 4 minutes, stirring occasionally, until chicken is heated.
Remove from heat, sprinkle with cheese and serve.
Preheat oven to 375 degrees. Set icing aside. Separate rolls into 16 pieces. Place rolls, cinnamon topping side up, in Deep Dish Baker (11 around edge and 5 in center).
Peel, core and slice apples and place on cutting board. Cut apples crosswise in half.
Place butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Add apple slices. Gently stir until slices are evenly coated with butter.
Combine sugar and cinnamon and sprinkle over apples. Cover bowl and shake until apples are evenly coated. Place an apple slice between each biscuit and around outer edge of Baker.
Bake 30-33 minutes or until top is deep golden brown. Remove Baker to cooling rack.
Spread top of hot rolls with 1 container of icing. (Refrigerate second container of icing to frost graham crackers or for other use.) Serve warm.
Stir stuffing crumbs, contents of vegetable/seasoning packet, water and margarine, just until moistened; set aside.
Place chicken in 11x7-inch baking dish. Mix soup and milk together; pour over chicken; top with stuffing.
Bake at 375 for 35 minutes or until chicken is cooked through.
Preheat oven to 400Â°. Spray 8- or 9-inch square pan with cooking spray.
In small bowl, stir together Bisquick, water and egg; spread in pan. Sprinkle with 1-1/4 cups of the cheese.
In a 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.