Category Archives: Recipes

Dips, Recipes

Broccoli Dip in Bread Bowl

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32 Servings Prep: 15 Min. Total Time: 3 Hours + 15 Min.

Ingredients

1 cup MIRACLE WHIP Dressing

1 cup BREAKSTONE’S or KNUDSEN Sour Cream

1 env. GOOD SEASONS Italian Dressing Mix

1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained

1 can (8 oz.) water chestnuts, drained, chopped

1/2 cup chopped red pepper

1 loaf round sourdough bread (1 lb.)

Directions

MIX dressing, sour cream and dressing mix in large bowl until well blended. Add broccoli, water chestnuts and red pepper; mix well. Cover. Refrigerate several hours or until chilled.

CUT slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-sized pieces.

SPOON dip into bread loaf just before serving. Serve with bread pieces, NABISCO Crackers and assorted cut-up vegetables.

Kraft kitchens tips

HEALTHY LIVING

At parties, select a few of your favorite appetizers rather than sampling one of each to save room for your entree.

SUBSTITUTE

Substitute 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained, for broccoli.

MAKE AHEAD

Dip can be prepared up to 2 days in advance. Store, covered, in airtight container in refrigerator until ready to serve. Spoon into bread shell just before serving.

 

 

Appetizers, Recipes

Bacon Water Chestnut Roll-Ups

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24 Servings Prep/Total Time: 1 Hour

Ingredients

1 lb. Bacon cut in half

1 can whole water chestnuts

1 cup soy sauce

Directions

Roll chestnuts in bacon and secure with toothpick.

(this can be done several days ahead)

Place in shallow broiler pan. Sprinkle soy sauce over roll-ups and place in 450 degree oven for 20 Min.

Then broil until crisp.  Turn at least one time

The 20 min. baking can be done early in the day and then broil just before serving.

Desserts, Fruit Desserts, Recipes

Mosaic Jello Bars

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16 Servings 20 Min. + Chilling

Ingredients

5 1/2 cups boiling water, divided

1 (3 ounce) package JELL-O Strawberry Flavor Gelatin

1 (3 ounce) package JELL-O Lime Flavor Gelatin

1 (3 ounce) package JELL-O Orange Flavor Gelatin

1 (3 ounce) package JELL-O Lemon Flavor Gelatin

2 envelopes KNOX Unflavored Gelatin

1/2 cup cold water

1 (14 ounce) can sweetened condensed milk

Directions

Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.

Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.

Cut flavored gelatin into cubes. Randomly place cubes in 13×9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.

 

 

Desserts, Fruit Desserts, Recipes

JELL-O EGG JIGGLERS Baskets

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I found some edible grass at Cracker Barrel and bought some ice cream waffle bowls to create egg baskets.

Makes 6 Eggs Total Time: 3 Hours + 10 Min.

Ingredients

JELL-O EGG JIGGLERS Egg Mold

1-1/2 cups boiling water (Do not add cold water.)

1 pkg. (6 oz.) JELL-O Gelatin, any flavor

Directions

SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)

REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

 

Another option:

Creamy JIGGLERS Eggs

Makes 6 Eggs Total Time: 3 Hours + 10 Min.

Ingredients

JELL-O EGG JIGGLERS Egg Mold

1 cup  boiling water

1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin

1 can (5 oz.) evaporated milk

Directions

SPRAY insides of both halves of open egg mold with cooking spray. Close mold; press firmly to seal both halves of each egg. Place, fill-side up, on tray.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in milk. Pour into measuring cup with pour spout; use to fill prepared mold.

REFRIGERATE 3 hours or until JIGGLERS eggs are firm. Use dull flat knife to pry open mold; turn mold over, then gently shake mold to remove eggs. Cut in half.

kraft kitchens tips

SUBSTITUTE

Prepare using your favorite flavor of JELL-O Gelatin.

FOOD FACTS

Be sure to use only evaporated milk when preparing these delicious JIGGLERS eggs. Using whole, 2% or fat-free milk will cause the gelatin to curdle.

 

 

 

 

 

 

Main Dishes, Recipes, Seafood

Shrimp and Asparagus

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8 Servings Prep: 20 Min. Cook: 30 Min.

Ingredients

1 pound fresh asparagus

1 (16 ounce) package egg noodles

4 cloves garlic, minced

1/2 cup extra virgin olive oil

1 cup butter

1 tablespoon lemon juice

1 pound medium shrimp – peeled and deveined

1 pound fresh mushrooms, thinly sliced

1/2 cup grated Parmesan cheese

salt and pepper to taste

Directions

In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.

Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.

Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Recipes, Spreads

PHILLY Shrimp Cocktail Dip

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24 Servings Prep: 10 Min. Total Time: 10 Min.

Ingredients

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

3/4 lb. cooked cleaned shrimp, chopped (about 2 cups)

3/4 cup KRAFT Cocktail Sauce

1/4 cup KRAFT Shredded Parmesan Cheese

2 green onions, sliced

Directions

SPREAD cream cheese onto bottom of shallow bowl.

TOSS shrimp with cocktail sauce; spoon over cream cheese.

TOP with remaining ingredients. Serve with WHEAT THINS Original Crackers.

kraft kitchens tips

SUBSTITUTE

Substitute 1 pkg. (8 oz.) imitation crabmeat, coarsely chopped, for the shrimp.

 

Recipes, Spreads

Garlic-Shrimp Spread

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16 Servings Prep: 15 Min. Total Time: 40 Min.

 

Ingredients

 

1/2 lb. cooked cleaned medium shrimp

 

1 green onion, chopped, divided

 

1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese

 

1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese

 

1 clove garlic, minced

 

1/2 tsp. lemon zest

 

1/2 tsp. hot pepper sauce

 

TRISCUIT Rosemary & Olive Oil Crackers

 

Directions

 

HEAT oven to 350°F. Reserve 1 shrimp for later use. Chop remaining shrimp; mix with 1 Tbsp. onions and all remaining ingredients except crackers.

 

SPOON into baking dish.

 

BAKE 20 to 25 min. or until heated through. Top with remaining onions and reserved shrimp. Serve with crackers.

 

kraft kitchens tips

 

MAKE AHEAD

 

Mix ingredients as directed. Refrigerate up to 24 hours. Uncover, then bake as directed. Top with remaining onions and reserved shrimp before serving.

 

Recipes, Side Dishes, Veggie Dishes

Easy Cauliflower & Broccoli au Gratin

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10 Servings Prep: 20 Min. Total Time: 20 Min.

Ingredients

5 cups large broccoli florets

4 cups large cauliflower florets

1/2 cup water

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4 cup milk

1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese

10 RITZ Crackers, crushed (about 1/3 cup)(optional)

3 Tbsp. KRAFT Grated Parmesan Cheese

Directions

COMBINE vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain.

MICROWAVE cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with Cheddar; microwave 2 min. or until melted.

MIX cracker crumbs(optional) and Parmesan; sprinkle over vegetables.

kraft kitchens tips

HEALTHY LIVING

Trim 40 calories and 4g of fat, including 3g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese and RITZ Reduced Fat Crackers.

NOTE

For best results, cut the cauliflower and broccoli into similarly sized pieces before microwaving.

Desserts, Recipes

Mosaic Dessert Bars

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16 Servings 20 Min. + Chilling

Ingredients

5 1/2 cups boiling water, divided

1 (3 ounce) package JELL-O Strawberry Flavor Gelatin

1 (3 ounce) package JELL-O Lime Flavor Gelatin

1 (3 ounce) package JELL-O Orange Flavor Gelatin

1 (3 ounce) package JELL-O Lemon Flavor Gelatin

2 envelopes KNOX Unflavored Gelatin

1/2 cup cold water

1 (14 ounce) can sweetened condensed milk

Directions

Add 1 cup boiling water to each flavor fruit gelatin; mix in separate bowls at least 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage containers sprayed with cooking spray. Refrigerate 2 hours or until firm.

Sprinkle unflavored gelatin over cold water; let stand 1 min. Stir in 1-1/2 cups boiling water. Add condensed milk; mix well. Cool slightly.

Cut flavored gelatin into cubes. Randomly place cubes in 13×9-inch pan sprayed with cooking spray. Pour milk mixture over cubes. Stir very gently, if necessary to distribute gelatin cubes. Refrigerate 2 hours or until firm.