Thai Chicken with Sweet Chili Basil

Ingredients

1 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1/4 cup water
3 tablespoons MAGGI Seasoning Sauce
3 tablespoons fish sauce
4 teaspoons granulated sugar
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1 medium red bell pepper, seeded, cored and cut into thin strips
3 medium carrots, thinly sliced
1 can (8 ounces) bamboo shoots, drained
2 green onions, cut into 1-inch pieces
1 cup fresh basil, cut into strips
Hot cooked rice

Method

Combine sweet chili sauce, water, seasoning sauce, fish sauce and sugar in small bowl; set aside.
hodHeat oil in wok or large, deep skillet over medium heat. Add chicken; stir-fry for 4 minutes or until chicken is no longer pink. Add bell pepper, carrots, bamboo shoots, green onions and chili sauce mixture.
Cook, stirring constantly, for 3 to 5 minutes or until vegetables are crisp-tender and sauce starts to thicken. Add basil; cook for 30 seconds or just until wilted. Serve over rice

Spicy Pineapple Turkey Tenderloin

Ingredient

1 pound Honeysuckle White Breast Tenderloins
1 (20-ounce) can pineapple rings

Marinade:

.

1 1/2 cups pineapple juice

1 1/2 cups maple syrup

1 1/2 cups orange juice
2 teaspoons prepared horseradish

Method

In small bowl, combine marinade ingredients. Set aside.
Place Honeysuckle White tenderloins in a shallow dish. Pour 1/2 of marinade mixture over meat. Cover and refrigerate 1 12 hours.
Heat grill.
Remove tenderloins from marinade. Discard used marinade.
Place tenderloins on grill. Cook approximately 6 minutes on each side, or until center is no longer pink.
Place remaining 1/2 of marinade in a small sauce pan. Reduce by boiling 10 minutes.
Grill pineapple rings for 1 minute on each side.
Serve tenderloins with marinade sauce, pineapple rings, and your choice of rice, or pasta and salad

Holiday Chocolate Mallow Popcorn

Ingredient

12 cups warm air-popped popcorn, lightly salted (remove all unpopped kernels)
2/3 cup semisweet chocolate chips
1/2 cup butter
40 regular marshmallows
1/4 teaspoon salt
Preheat oven to 275°F (135°C).

METHOD

 Grease with butter a large baking sheet with sides such as a jelly roll pan.
Melt chocolate and butter in large saucepan on low heat, stirring frequently; add marshmallows; cook until completely melted, stirring constantly. Remove from heat; stir in salt.
Pour chocolate mixture over popcorn; toss to coat. Spread onto prepared baking sheet.
Bake for 20 to 25 minutes or until crisp, stirring after 15 minutes. Cool on wax paper. Break up and store in an airtight container in a cool place.

Lemon Cheesecake Bars

Ingredients

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 large eggs
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1 teaspoon yellow food coloring, (optional)
1 cup sour cream
Preheat oven to 350°F (175°C).

Method

Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press onto bottom and 1-inch up sides of 13 x 9-inch baking pan. Bake for 25 minutes.
Place cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust. Bake for additional 15 minutes or until set. Cool in pan on wire rack. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.