Caramel Chip Bars

1/2 c butter
32 caramels
1 can (14 oz) sweetened condensed milk
1 pkg (18 1/4 oz) yellow cake mix
1/2 c vegetable oil
2 eggs
2 c miniature semisweet chocolate chips
1 cup vanilla or white chips
1 Heath candy bar (1.4 oz) chopped

In a large saucepan, combine the butter, caramels, and milk; cook and stir over medium low heat until smooth. Cool. In a mixing bowl, combine the cake mix, oil, and eggs; mix well. Stir in chips and chopped candy bar (dough will be stiff). Press 3/4 into a greased 9 x 13 pan. Bake at 350 for 15 min. Place on a wire rack for 10 min.
Pour caramel mixture over the crust. Crumble remaining mixture onto caramel layer. Bake for 25-30 min or until edges are golden brown. Cool for 10 min; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least one hour.

This is a recipe from the November/December 2002 issue of Quick Cooking. I have to admit that I didn't wait for all the cooling for a taste test. It is SO good!
I figured that it was about time to post another recipe. I have made this numerous times in the last few months. Once to test, once for a shower, once for Jason, and most recently I made 3 pans of them for the grand opening of my parents' new store. They always disappear very quickly!

Broccoli-Cheese Corn Bread

1 cup chopped onion
1 cup butter, cubed
2 pkg corn bread muffin mix
2 cups (8 oz) shredded monterrey jack
6 eggs
1-1/2 cups cottage cheese
1 pkg (9oz) frozen broccoli, thawed and drained
1 cup fresh or frozen corn, thawed
2 tbsp canned jalapeno slices, chopped

In a large skillet, saute onions in butter until tender; set aside. In a large bowl, combine corn bread mix and shredded cheese. In another bowl, beat the eggs, cottage cheese and onion mixture. Stir into cornbread mixture just until moistened. Fold in broccoli, corn, and jalapeno.
Transfer to a greased 13-in x 9-in pan. Bake at 400 for 35-40 min until lightly browned and edges pull away from sides of pan. Serve warm. Refrigerate leftovers. Yield: 12-15 servings.

Very good cornbread recipe.. of course with a whole cup of butter, how could it be bad? Yet another recipe from the July/August 2007 issue of Simple and Delicious.

Deluxe Strawberry Shortcake

1 package yellow cake mix
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
3 eggs
1 tsp vanilla extract

FILLING:
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
1 carton (8 oz) frozen whipped topping, thawed
3 cups chopped fresh strawberries

In a large mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 min. Pour into two greased and floured 9-in round baking pans.
Bake at 350 for 20-25 min until toothpick inserted near the center comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely.
In a small mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Place one cake on serving platter top with half of the cream cheese mixture and strawberries. Repeat layers, store in fridge.
Yield:12 servings

This was SO good. I will definitely keep it in mind for future gatherings. Also a recipe from the July/August issue of Simple and Delicious.

Pesto Cheese Tarts

2/3 cup chopped tomatoes
1/3 cup mayo
1/4 cup shredded mozerella cheese
3 tablespoons shredded Parmesan cheese
2 tsp prepared pesto
1/8 tsp pepper
1 package frozen mini phyllo tart shells

In a small bowl, combine the tomatoes, mayo, cheeses, pesto, and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet . Bake at 350 for 8-12 min or until lightly browned. Yield: 15 appetizers.

These little tarts were so easy to make.. they literally took 15 mintues to throw together... and they disappeared almost as quickly. Our guests requested the recipe to take with them. From the July/August 2007 issue of Simple and Delicious.

Plum tart

Prep Time: 15 min
Total Time: 40 min
Makes: 8 servings, one slice each

1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 cups sliced plums (about 3 medium)
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar (3/4 tsp. granulated sugar and 1/4 tsp. cinnamon)
1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 450ºF. Place pie crust in greased 10-inch pie plate. Carefully spread cream cheese in 6-inch circle in center of crust; set aside.
TOSS plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center of plums uncovered. Sprinkle cinnamon sugar evenly over tart.
BAKE 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices; top with whipped topping.

KRAFT KITCHENS TIPS

Substitute
Prepare as directed, except substitute PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and COOL WHIP LITE Whipped Topping.

Jazz It Up
Mix additional 1/2 tsp. cinnamon sugar into the whipped topping before using as directed.

This recipe was so easy. Again, I forgot to take a picture until we were almost done eating. I think it would also be good with just about any other stone fruit

Sausage Pepper and Onion Fake Bake

1 pound rigatoni
Salt
1 pound cooked chicken sausages
3 tablespoons extra-virgin olive oil, divided
1 green or red bell pepper, seeded and sliced
1 cubanelle pepper, seeded and sliced
1 large onion, thinly sliced
3 to 4 cloves garlic, chopped
Ground black pepper
1/2 cup dry white wine or chicken stock, a couple of glugs
1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
Handful chopped flat-leaf parsley
1/2 cup fresh basil, 10 leaves, torn or shredded
1 cup ricotta cheese
1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table
Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it.
Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes.

Preheat broiler.

While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.

Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.

To assemble the "fake bake," place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.

I made this for a dinner party last night. I usually use rigatoni and regular italian sausage but I tried some precooked garlic and herb chicken sausage and it turned out pretty well. Unfortunately, I didn't take a picture until we were done eating. I also used Campanelle pasta instead of rigatoni (just because that is what we had in the pantry). Another bonus is that I was able to use the basil and parsley that I am growning on our deck.

Eggplant Parmesan

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed, plus 1 tablespoon
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
7 cups QUICK MARINARA SAUCE, recipe follows
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced
Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

QUICK MARINARA SAUCE

3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: about 3 1/2 cups

I have been wanting to make this recipe for a while. Jason really likes chicken parmesan and whenever we go to NY, I get eggplant parmesan. It is a nice change from the chicken. I used a graffiti eggplant (the ones with the white stripes) and made a half recipe using Prego and Italian breadcrumbs instead of the seasonings in regular breadcrumbs. It turned out pretty well and the leftovers made great eggplant parmesan hoagies the next day!

Sweet & Sour Chicken Stir-Fry

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 yellow pepper, cut into strips
1/3 cup KRAFT Sweet 'N Sour Sauce
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. soy sauce
2 cups frozen broccoli florets, thawed
1-1/2 cups instant white rice, cooked

HEAT oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is cooked through, stirring occasionally.
ADD sweet-and-sour sauce, dressing, soy sauce and broccoli; mix well. Cook 2 min. or until heated through, stirring occasionally.
SERVE over the hot rice.

I think this was our final Kraftfoods.com recipe for a while.. this was good but I am getting tired of the prepared sauces.

Creamy lemon squares

Prep Time: 25 min
Total Time: 2 hr 53 min
Makes: 16 servings, one square each

20 Reduced Fat NILLA Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice
1/4 tsp. CALUMET Baking Powder
2 tsp. powdered sugar

PREHEAT oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

This 'generally healthy' dessert has only 170 calories per serving. It is a very fast make and tastes great! We took this to a BBQ Saturday.. it was nice to sit outside without a jacket!

Quick and cheesy sausage pasta

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, 1-3/4 cups each

3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into bite-size pieces
1 can (15 oz.) diced tomatoes, undrained
1 cup chopped onions (about 1 medium)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3/4 cup KRAFT Shredded Mozzarella Cheese, divided

COOK pasta as directed on package.
MEANWHILE, cook sausage in large nonstick skillet on medium-high heat 10 min. or until sausage is cooked through, stirring occasionally. Drain sausage; return to skillet. Add tomatoes with their liquid, the onions and dressing. Cook 5 min. or until onions are crisp-tender, stirring occasionally.
DRAIN pasta. Toss with the sausage mixture and 1/2 cup of the cheese. Sprinkle with the remaining 1/4 cup cheese.

Yet another recipe from kraftfoods.com. I even used the leftover sauce from the sausage hoagies on Monday.

Cheesy Rice Casserole

2 cups hot cooked rice
1 1/3 cups French's fried onions, divided
1 cup sour cream
1 jar medium salsa
1 cup shredded cheddar cheese

Combine rice and 2/3 cup fried onions in a large bowl. Spoon half of the rice mixture into microwaveable 2-qt shallow casserole. Spread sour cream over rice mixture.

Layer half of the salsa and half of the chees over the sour cream. Sprinkle with remaining rice mixture, salsa, and cheese. Cover with a lid and microwave on high for 8 minutes or until heated through. Sprinkle with remaining fried onions. Microwave on high 1 minute uncovered until onions are golden.

Makes 6 servings.

This is an old favorite from a cookbook called 4 Ingredient Cookbook. Its fast, easy, and very tasty!

Crispy Salsa Chicken

From Kraftfoods.com
Prep Time: 10 min
Total Time: 35 min
Makes: 4 servings, one chicken breast each

4 small boneless skinless chicken breast halves (1 lb.)
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/2 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT Shredded Monterey Jack Cheese

PREHEAT oven to 400°F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.
BAKE 20 min. or until chicken is cooked through (170°F).
TOP each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 min. or until cheese is melted.

Another recipe from Kraftfoods.com. Very fast and tasty!

Quick 'n Easy Sausage on a Bun

Prep Time: 10 min
Total Time: 35 min
Makes: 4 servings, one sandwich each

4 Italian sausage links (1 lb.)
1-1/2 cups each: red and green pepper wedges (about 1 medium pepper each)
1 medium onion, sliced, separated into rings
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 can (15 oz.) diced tomatoes, undrained
4 Italian bread rolls, split, toasted
3/4 cup KRAFT Shredded Mozzarella Cheese

HEAT large nonstick skillet on medium-high heat. Add sausages; cook 12 min. or until cooked through (170ºF), turning after 6 min. Remove sausages from skillet; drain skillet. Cover sausages to keep warm.
ADD peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes with their liquid. Bring to boil; cook 5 min., stirring occasionally.
CUT sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage. Open sausages; place, cut-sides down, on bottom halves of rolls. Top evenly with pepper mixture and cheese. Cover with top halves of rolls.

A recipe from kraftfoods.com. Served with french fries. Definitely worth making again.

Molten Chocolate Cakes

4 squares semi-sweet baking chocolate (I used 4 oz of semi-sweet chocolate chips)
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour
1/2 cup thawed cool whip OR ice cream



Preheat oven to 425. Butter 4 (3/4 cup) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on high for 1 min or until butter is melted. Stir with a wire wisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire wisk. Stir in flour. Divide batter between custard cups.

Bake 13-14 min or until sides are firm but centers are soft. Let stand 1 min. Carefully run a small knife around the cakes to loosen. Invert cakes onto dessert dishes. Serve immediately topped with whipped topping or ice cream.

I made a half recipe but still spit it between 4 custard cups. I made two cups on Sunday and kept the other 2 in the fridge and baked them tonight... very yummy! Another recipe from Kraft food and family winter 2007 magazine. This dessert is very similar to the molten chocolate dessert at Chili's (and its cheaper :)

Mini meatloaves

We made the Mediterranean style

1 lb ground beef
1 pkg (6oz) stove top stuffing mix
1 cup water
1 tsp. dried oregano leaves
2 Tbsp A1
3/4 cup chopped roasted red peppers
3/4 cup crumbled Feta cheese

1 Preheat over to 375. Mix meat, stuffing mix, water, A1, and oregano until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray. Make and indentation in the center of each with the back of a spoon.

2 Spoon roasted peppers into indentations.

3. Bake 30 min or until meatloaves are cooked through (160). Top evenly with Feta cheese and continue baking for 5 min or until cheese is melted. Let stand 10 min before serving.

Makes 6 servings (2 meatloaves each).

We decided to used the grill for this one... so we made 8 patties instead of 12 'muffins'. Then put the peppers and cheese on them when they were flipped. This is a recipe from Kraft food and family winter 2007 magazine.

Pronto Saucy Pasta Skillet

1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 lb. (8 oz.) of your favorite uncooked bite-size pasta a1 can (15 oz.) cannellini beans, drained, rinsed
2 cups fresh broccoli florets
1 jar (4-1/2 oz.) sliced mushrooms, drained
1/2 cup KRAFT Ranch Dressing, divided
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK pasta as directed on package.
MEANWHILE, cook beans, tomatoes, vegetables and remaining dressing in a skillet. Bring to boil. Reduce heat to medium; simmer 10 min. or until vegetables are crisp-tender.
TOP with cheese; cover. Let stand 2 to 3 min. or until cheese is melted. Serve over hot drained pasta.

This was another Kraft recipe.. it was ok but we probably won't make it again anytime soon.

Tomato & Spinach Pasta Toss

Recipe Rating:
Prep Time: 5 min
Total Time: 20 min
Makes: 6 servings, 1 cup each

2 cups penne pasta (7 oz.), uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

COOK pasta as directed on package. Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain.
ADD spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
DRAIN pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly.


NUTRITION INFORMATION

Nutrition (per serving)
Calories 280
Total fat 10g
Saturated fat 4.5g
Cholesterol 30mg
Sodium 550mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 4g
Protein 15g
Vitamin A 45%DV
Vitamin C 25%DV
Calcium 25%DV
Iron 15%DV

Polynesian-Glazed Meatballs

Prep Time: 10 min
Total Time: 26 min
Makes: 4 servings

1 tsp. oil
2 cups chopped red peppers (about 1 large)
1 cup chopped onions (about 1 medium)
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. ground ginger
1 tsp. garlic powder
2 cans (8 oz. each) pineapple chunks, drained, liquid reserved
12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs
2 cups instant white rice, cooked as directed on package

HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.
STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Add pineapple; mix well.
SERVE over the hot rice.

This was another great recipe from kraftfoods.com. We couldn't figure out if it was the meatballs or the sauce but they were almost addictive!

Chicken Alfredo Pesto Pasta

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings, 1-1/2 cups each

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 cups red pepper strips (about 1 large pepper)
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. pesto
8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, cooked, drained

HEAT oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.
STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
ADD pasta; toss to coat.

KRAFT KITCHENS TIPS

Substitute
Substitute 1-1/2 cups roasted red pepper strips for the fresh red pepper strips.

Jazz It Up
For more intense flavor, stir in 1 Tbsp. grated lemon peel or 1/2 cup dry-cured olives along with the peppers, Parmesan cheese and pesto.

This recipe was from Kraftfoods.com. It was pretty good. We didn't have red pepper so I used a green and an orange pepper. It really needed salt but otherwise no complaints. The roasted red pepper and olives from the suggestions would probably be really good!

Cheesy Meatball Subs

Jason made dinner tonight.. another recipe from kraft foods.com.

1 cup spaghetti sauce
1/2 cup water
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
12 oz. (3/4 of 1-lb. pkg.) meatballs
4 crusty sandwich buns, split
3/4 cup KRAFT Shredded Mozzarella Cheese

COMBINE spaghetti sauce, water and Parmesan cheese in large skillet. Add meatballs; stir gently to evenly coat. Bring to boil on medium-high heat.
REDUCE heat to medium; simmer 8 min. or until meatballs are heated through, stirring occasionally.
SPOON into buns; sprinkle with mozzarella cheese.

Great fast recipe.. really hits the spot for a meatball sub!