Category Archives: Recipes

Spring Brunch Bake

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6 Servings Prep: 15 Min. Bake: 25 Min. + standing

Ingredients

8 cups cubed French bread

2 cups cut fresh asparagus (1-inch pieces)/or substitute 2 cups cut fresh green beans

1 cup cubed fully cooked lean ham

3/4 cup shredded part-skim mozzarella cheese

6 egg whites

3 eggs

1-1/2 cups fat-free milk

2 tablespoons lemon juice

1/4 teaspoon garlic powder

Directions

In a large bowl, combine the bread, asparagus/or green beans, ham and cheese. Whisk the egg whites, eggs, milk, lemon juice and garlic powder; pour over bread mixture and stir until blended. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Cover and bake at 350° for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.

Nutritional Facts1 piece equals 224 calories, 6 g fat (3 g saturated fat), 124 mg cholesterol, 640 mg sodium, 20 g carbohydrate, 2 g fiber, 21 g protein.

 

Peanut Butter Cup Squares

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16 Servings Prep: 15 Min. Total: 4 Hours 30 Min.

Ingredients

25 NUTTER BUTTER Cookies, divided

1/4 cup butter or margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup PLANTERS Creamy Peanut Butter

1 cup cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla FlavorInstant Pudding

2-1/2 cups thawed COOL WHIP Whipped Topping, divided

3 squares BAKER’S Semi-SweetChocolate

Directions

LINE 9-inch square pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.

BEAT cream cheese and peanut butter in medium bowl with whisk until well blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.

MICROWAVE remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

SPREAD chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.

kraft kitchens tips

HEALTHY LIVING

Good news! You’ll save 40 calories and 3 grams of total fat, including 2 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Peanut Butter Breakfast Bread Pudding 

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4 Servings Ready in: 1 Hour-10 Min.

Ingredients

Crisco® Original No-Stick Cooking Spray

2 large eggs

1/2 cup milk

1/2 cup sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 cup Jif® Extra Crunchy Peanut Butter

6 slices bread

1/2 cup raisins

Yogurt with fruit

Directions

Heat oven to 350°F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.

Break eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.

Cut or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.

Bake until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.

Serve warm, spooned into bowls and topped with fruit yogurt. Yield: 4 servings.

 

No-Bake Chocolate Cookie Squares

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16 Servings Prep: 10 Min. Total Time: 3 Hours 10 Min.

Ingredients

Take 1/2 cup (1 stick) butter and mix & match your recipe from these options…

BAKER’S Chocolate options cookie choices PLANTERS Nut possibilities
1 pkg. (8 squares) Semi-Sweet Baking Chocolate OREO Chocolate Sandwich Cookies chopped Pecans
2 pkg. (4 oz. each) GERMAN’S Sweet Chocolate CHIPS AHOY! Real Chocolate Chip Cookies toasted Slivered Almonds
1 pkg. (8 squares) Semi-Sweet Baking Chocolate NUTTER BUTTER Peanut Butter Sandwich Cookies chopped COCKTAIL Peanuts
1-1/3 pkg. (8 squares) Premium White Baking Chocolate OREO Chocolate Sandwich Cookies chopped Macadamia

then follow our 3 simple steps:

MICROWAVE BAKER’S Chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.

ADD 1 cup each broken cookies and PLANTERS Nuts; mix well. Spread into greased foil-lined 8-inch square pan.

REFRIGERATE 3 hours or until firm. Cut into 16 squares to serve. Store leftover cookie squares in the refrigerator.

kraft kitchens tips

SIZE-WISE

Enjoy your favorite foods while keeping portion size iin mind.

No-Oven Peanut Butter Squares

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24 Servings Prep: 10 Min. Total: 1 Hour 10 Min.

Ingredients

1/2 cup butter or margarine

2 cups powdered sugar

1-1/2 cups NABISCO Graham Cracker Crumbs

1 cup PLANTERS Creamy Peanut Butter

1-1/2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate (12 squares), melted

Directions

LINE 13×9-inch pan with foil, with ends of foil extending over sides of pan.

MELT butter in large microwaveable bowl on HIGH 45 sec. Add next 3 ingredients; mix well. Spread into prepared pan; cover with chocolate.

CUT partially through dessert to mark 48 squares. Refrigerate 1 hour or until firm. Use foil handles to remove dessert from pan; cut into squares.

kraft kitchens tips

SIZE-WISE

Enjoy your favorite foods while keeping portion size in mind.

HOW TO MAKE THICKER SQUARES

Reduce chocolate to 1 pkg. (8 squares). Prepare recipe as directed, using 9-inch square pan. Cut into 24 squares to serve. Makes 24 servings, 1 square each.

EASY MICROWAVE MELTING OF BAKER’S CHOCOLATE SQUARES

Microwave 1 unwrapped square of BAKER’S Chocolate in microwaveable bowl on HIGH (100%) for 1 min., stirring after 30 sec. or until chocolate is almost melted. (The square will retain its shape.) Stir 1 min. or until chocolate is completely melted. Add 10 sec. for each additional square of chocolate, stirring every 30 sec.

Lemon Chicken with Snow Peas & Peppers

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4 Servings Prep/Total Time: 25 Min.

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips

1 cup snow peas, trimmed

1 cup orange pepper strips

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme

2 Tbsp. milk

2 cups hot cooked long-grain white rice

Directions

COOK chicken in large nonstick skillet on medium-high heat 5 min., stirring frequently.

ADD vegetables; cook and stir 3 to 5 min. or until chicken is done and vegetables are crisp-tender. Add cooking creme and milk; cook and stir 2 min. or until heated through.

SERVE over rice.

kraft kitchens tips

VARIATION

Substitute 1 lb. uncooked deveined peeled medium shrimp for the chicken, cooking the snow peas and peppers 5 min. before adding the shrimp, then cooking an additional 2 to 3 min. or until shrimp turn pink. Add cooking creme and milk; continue as directed.

Chocolate Spiders

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6 Servings Prep: 20 Min. + Chilling

Ingredients

1 package (3.9 ounces) instant chocolate pudding mix

2 cups cold milk

1 package (6) individual graham cracker tart shells

1/2 cup finely crushed chocolate sandwich cookies

48 pieces (3-1/2 inches each) red or black shoestring licorice

12 blue or green M&M’s

Directions

Prepare pudding with milk according to package directions. Spoon into crusts; sprinkle with cookie crumbs. Push eight licorice pieces into the pudding of each tartlet to form legs (curved pieces work best). Press M&M’s in place for eyes. Refrigerate until serving. Yield: 6 servings.

Caramel Apple Bread Pudding 

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8 Servings Prep: 15 Min. Bake: 35 Min.

Ingredients

1 cup unsweetened applesauce

1 cup fat-free milk

1/2 cup packed brown sugar

1/2 cup egg substitute

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

5 cups cubed day-old bread

1/2 cup chopped peeled apple

1/2 cup fat-free whipped topping

1/2 cup fat-free caramel ice cream topping

Directions

In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple; let stand for 15 minutes or until bread is softened.

Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts1 serving equals 187 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 201 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

 

 

Breakfast Bread Pudding

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6-8 Servings Prep: 10 Min. + chilling Bake: 40 Min.

Ingredients

12 slices white bread

1 package (8 ounces) cream cheese, cubed

12 eggs

2 cups milk

1/3 cup maple syrup

1/4 teaspoon salt

Directions

Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.

Nutritional Facts1 serving (1 each) equals 383 calories, 21 g fat (10 g saturated fat), 359 mg cholesterol, 485 mg sodium, 32 g carbohydrate, 1 g fiber, 17 g protein.

 

BAKER’S® ONE BOWL Coconut Macaroons

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3 Doz. Prep: 10 Min. Total: 50 Min.

Ingredients

1 pkg. (14 oz.) BAKER’S ANGEL FLAKECoconut (5-1/3 cups)

2/3 cup sugar

6 Tbsp. flour

1/4 tsp. salt

4 egg whites

1 tsp. almond extract

Directions

PREHEAT oven to 325°F. Grease and flour baking sheets; set aside. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended.

DROP coconut mixture into 36 mounds, 2 inches apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound.

BAKE 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature up to 1 week.

Melt 1 square BAKER’S Semi-Sweet Baking Chocolate or use chocolate syrup; drizzle over baked cookies.

TOPPED MACAROONS

Prepare as directed, pressing 1 PLANTERS Almond or 1 candied cherry into top of each mound of coconut mixture on baking sheet before baking.

WHITE CHOCOLATE-COCONUT MACAROONS

Chop 3 squares BAKER’S Premium White Baking Chocolate. Mix with flour mixture before stirring in egg whites. Bake cookies as directed. Melt 1 square BAKER’S Semi-Sweet Baking Chocolate or use chocolate syrup; drizzle over baked cookies.

WHITE CHOCOLATE-CITRUS MACAROONS

Chop 3 squares BAKER’S Premium White Baking Chocolate. Stir into flour mixture along with 2 tsp. grated lemon, lime or orange peel, before stirring in egg whites. Continue as directed.