Recipe: Beef & Vegetable Noodle Bowl

Beef & Vegetable Noodle Bowl recipe
Beef & Vegetable Noodle Bowl


lb.  multi-grain spaghetti, uncooked
Tbsp.  KRAFT Lite Asian Toasted Sesame Dressing
cup  broccoli florets
small  red pepper, cut into strips
lb.  boneless beef sirloin steak, cut into thin strips
Tbsp.  hoisin sauce
cup  fat-free reduced-sodium chicken broth
 green onions, thinly sliced


COOK spaghetti in large saucepan as directed on package, omitting salt.

MEANWHILE, heat dressing in large nonstick skillet on medium heat. Add broccoli and peppers; stir-fry 3 min. or until crisp-tender. Add meat and hoisin sauce; stir-fry 2 to 3 min. or until meat is done.

DRAIN spaghetti; return to pan. Add broth; cook 1 min. or until heated through, stirring occasionally. Add meat mixture and onions; mix lightly.

Substitute: Not much for onions substitute with 1/4 cup chopped fresh cilantro.

Credit: © 2013 Kraft Foods. All rights reserved


Recipe: Tortilla Crepes

Tortilla Crepes recipe

Tortilla Crepes

What You Need

Tbsp.  sugar, divided
cups  sliced fresh strawberries
 flour tortillas (8 inch)
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
Tbsp.  milk
Tbsp.  oil
Tbsp.  maple-flavored or pancake syrup

Make It

RESERVE 2 tsp. sugar. Toss strawberries with remaining sugar.

SPREAD tortillas with cream cheese. Spoon 1/4 cup strawberries onto each tortilla; fold in half. Whisk egg, milk and reserved sugar in pie plate until blended.

HEAT oil in large skillet on medium-high heat. Dip filled tortillas, 1 at a time, in egg mixture; cook 1 min. on each side or until lightly browned on both sides.

SERVE topped with remaining strawberries and maple-flavored syrup.

Kraft Kitchens Tips

Prepare using PHILADELPHIA Neufchatel Cheese.
Serving Suggestion
Serve with mugs of hot freshly brewed MAXWELL HOUSE Coffee.
Credit: Photo and recipe property of

Recipe: Ham and Swiss Egg Sandwiches


Ham and Swiss Egg Sandwiches

Cooking spray

  • 4 ounces thinly sliced lower-sodium deli ham
  • 4 large eggs
  • 4 English muffins, split and toasted
  • 4 (1-ounce) slices Emmentaler or Swiss cheese



  1. 1. Preheat broiler to high.
  2. 2. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add ham to pan; sauté 2 minutes or until lightly browned. Remove from pan. Recoat pan with cooking spray. Crack eggs into pan. Cover and cook for 4 minutes or until desired degree of doneness. Remove from heat.
  3. 3. Place 4 muffin halves, cut sides up, on a baking sheet. Top each half with 1 cheese slice. Broil for 2 minutes or until cheese melts. Divide ham among cheese-topped muffin halves; top each with 1 egg and 1 muffin half.

Recipe: Chicken Tortilla Soup

Chicken Tortilla Soup recipe

Chicken Tortilla Soup
Makes 6 servings.


 corn tortillas (6 inch), divided
tsp.  oil, divided
lb.  boneless skinless chicken breasts, cut into bite-size pieces
cans  (14-1/2 oz. each) chicken broth
cup  TACO BELL® Thick & Chunky Medium Salsa
cup  frozen corn
cup  KRAFT Shredded Cheddar Cheese
HEAT oven to 400°F.

CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

Serving Suggestion
Serve with a small roll and mixed green salad tossed with your favorite KRAFT Dressing.
For less zip, prepare using TACO BELL® Thick & Chunky Mild Salsa.
Credit: TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Recipe and photograph are property of © 2013 Kraft Foods. All rights reserved.


Giveaway: DVD Teenage Mutant Ninja Turtles

Sister site Southern Made In The Shade is giving away a collectable.
Teenage Mutant Ninja Turtles DVD (2012 movie)

Giveaway Rule:

Follow this blog!
Just Follow Supper With Nana to be entered to win this signed by actors copy!!


US Residents only and drawing is November 01, 2014.
One copy with inner, outer sleeve, and poster included.

Recipe: Crab and Shrimp Louis

Recipe by Scotty

“This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.”
Crab and Shrimp Louis Recipe

Crab and Shrimp Louis


Original recipe makes 4 servings

4 eggs

1 head iceberg lettuce, shredded

1/4 cucumber, thinly sliced

1/2 pound crabmeat

8 ounces cooked shrimp

1 avocado – peeled, pitted and sliced

8 cherry tomatoes, halved

2/3 cup mayonnaise

1/3 cup hot chili sauce

2 tablespoons sweet pickle relish

salt and pepper to taste

1 tablespoon chopped fresh parsley

1 lemon – cut into wedges, for garnish


  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
  3. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.


Credit: Recipe and photograph property of ALL RIGHTS RESERVED Copyright 2014


3 Apple Recipes: Apple Dumplings, Pancakes, & Chips

 Three Apple Recipes

Country Apple Dumplings Recipe
RECIPE ONE: Country Apple Dumplings

Original recipe makes 16 dumplings

2 large Granny Smith apples, peeled and cored

2 (10 ounce) cans refrigerated crescent roll dough

1 cup butter

1 1/2 cups white sugar

1 teaspoon ground cinnamon

1 (12 fluid ounce) can or bottle Mountain Dew ™


Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

Bake for 35 to 45 minutes or until golden brown.

RECIPE TWO  Apple Pancakes


Original recipe makes 2 servings

3 tablespoons butter

1 large apple, cored and sliced

1/2 cup white sugar, divided

2 teaspoons ground cinnamon

4 eggs

1/3 cup milk

1/3 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla extract

1 pinch salt


Preheat oven to 400 degrees F (200 degrees C).

Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.

Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.

Bake in the preheated oven until golden brown, about 10 minutes.
Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.

RECIPE THREE:  Apple Chips

Original recipe makes 6 servings


2 Golden Delicious apples, cored and thinly sliced

1 1/2 teaspoons white sugar

1/2 teaspoon ground cinnamon


Preheat oven to 225 degrees F (110 degrees C).

Arrange apples slices on a metal baking sheet.

Mix sugar and cinnamon together in a bowl; sprinkle over apple slices.

Bake in the preheated until apples are dried and edges curl up, 45 minutes to 1 hour. Transfer apple chips, using a metal spatula, to a wire rack until cooled and crispy.


Credit: All recipes and photographs are property of ALL RIGHTS RESERVED Copyright 2014



Recipe: Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings Recipe



Slow Cooker Chicken and Dumplings


Original recipe makes 8 servings

4 skinless, boneless chicken breast halves

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages refrigerated biscuit dough, torn into pieces


  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Credit: Photograph and shared by ALL RIGHTS RESERVED Copyright 2014 Recipe by Janiece Mason