Category Archives: Recipes

Recipes, Side Dishes

Balsamic-Glazed Green Beans

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6 Servings Prep:5 Min. Total Time: 20 Min

Ingredients

1 lb. fresh green beans, trimmed

2 tsp. butter

1/2 cup finely chopped sweet onions

1 Tbsp. brown sugar

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing

1/4 cup slivered almonds

Directions

COOK beans in simmering water in skillet 4 to 5 min. or until beans are crisp-tender. Drain; rinse with cold water to stop the cooking.

MELT butter in large nonstick skillet on medium heat. Add onions and sugar; cook and stir 5 min. Add bean mixture; cook and stir 3 min. or until heated through.

STIR in dressing; cook and stir 1 min. Top with nuts.

Recipes, Side Dishes

Bacon & Balsamic Green Beans

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8 Servings Prep: 10 Min. Total Time: 18 Min.

Ingredients

1 lb. fresh green beans, trimmed

1/4 cup water

1/2 cup halved yellow pepper strips

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing

10 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces

1/3 cup chopped red onions

Directions

COOK beans and water in large skillet on medium-high heat 4 min. or until beans are crisp-tender and water is absorbed, stirring occasionally.

ADD peppers and dressing; cook and stir 2 min.

STIR in bacon and onions; cook 2 min. or until heated through, stirring occasionally.

kraft kitchens tips

VARIATION

Prepare as directed, using frozen green beans and covering the skillet while cooking the beans just until heated through. Drain beans if necessary, then return to skillet and continue as directed.

VARIATION

Prepare using red or orange pepper strips, and/or KRAFT House Italian Dressing.

Chicken-Turkey, Main Dishes, Pasta Dishes, Recipes

Creamy Chicken Spaghetti

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6 Servings Prep: 10 Min. Total: 25 Min.

Ingredients

8 oz. spaghetti, uncooked

2 cups fresh or frozen chopped broccoli

1-1/4 lb. boneless skinless chicken breasts, cut into strips

1/2 lb. (8 oz.) VELVEETA®, cut up

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/2 cup milk

Directions

COOK pasta in large saucepan as directed on package, adding broccoli to the cooking water for the last 5 minutes of the pasta cooking time; drain. Cover to keep warm.

SPRAY large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes on medium-high heat or until chicken is cooked through. Add VELVEETA, soup and milk; mix well. Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently.

ADD pasta; toss to coat.

kraft kitchens tips

SHORTCUT

Substitute 1 pkg. (6 oz.) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips for the cooked fresh chicken strips. Cook pasta and broccoli as directed. Drain; return to saucepan. Add chicken, VELVEETA, soup and milk; continue as directed.

PERFECT PASTA

For perfect pasta that’s cooked just right, test it often near the end of the cooking time suggested on the package. The perfect pasta is done when it’s tender, but still slightly firm as you bite into it. To keep the pasta from cooking any further, immediately drain it in a colander.

Chicken-Turkey, Main Dishes, Pasta Dishes, Recipes

Penne with Chicken and Asparagus or Green Beans

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8 Servings Prep: 15 Min. Cook : 20 Min.

Ingredients

1 (16 ounce) package dried penne pasta

5 tablespoons olive oil, divided

2 skinless, boneless chicken breast halves – cut into cubes

salt and pepper to taste

garlic powder to taste

1/2 cup low-sodium chicken broth

1 bunch slender asparagus spears or fresh green beans, trimmed, cut on diagonal into   one-inch pieces

1 clove garlic, thinly sliced

1/4 cup Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Chicken-Turkey, Main Dishes, Recipes

Creamy Tomato and Chicken Spaghetti

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4 Servings Prep: 10 Min. Total Time: 25 Min.

Ingredients

1/2 lb. spaghetti, uncooked

2 cups frozen stir-fry vegetables

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

1 can (14.5 oz.) diced tomatoes, undrained

1/4 cup KRAFT Zesty Italian Dressing

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1/4 cup KRAFT Grated Parmesan Cheese

Directions

COOK spaghetti in large saucepan as directed on package, adding stir-fry vegetables to the boiling water for the last 3 min.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.

DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.

kraft kitchens tips

SUBSTITUTE

Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables; just add to the cooking water for the last 4 min. of the spaghetti cooking time.

Desserts, Recipes

Dark Chocolate Brownies

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16 Servings Prep: 10 Min. Cook: 38 Min.

Ingredients

1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided

1 cup granulated sugar

1/3 cup butter, cut into pieces

2 tablespoons water

2 large eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

Directions

  1. Preheat oven to 325 degrees F. Grease 8-inch-square baking pan. Set aside 1/3 cup morsels.
  2. Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in remaining 1/3 cup morsels and nuts. Pour into prepared baking pan.
  3. Bake for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire rack. Cut into bars. Top with powdered sugar or frosting.

 

 

Recipes, Salads, Side Dishes

Judy’s Family Potato Salad

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15-20 Servings Prep/Total Time:  1 Hour

Ingredients

3-5 Lbs. new red potatoes

1 large onion chopped

4 ribs celery finely sliced

1 Lb. bacon fried and crumbled

2 eggs

2 tbsp. butter

1 cup sour cream

2 cups Miracle Whip

1/4 cup vinegar

1/3 cup sugar

Salt, pepper and mustard to taste

4-5 hard boiled eggs sliced

Paprika

Parsley sprigs (optional)

Directions

Boil potatoes in large pot of water til tender.  Meanwhile slice celery, chop onions and fry (chopped) bacon. Drain bacon on paper towels.  In med. Pot mix together 2 eggs, butter, vinegar, sugar, salt, pepper and mustard. Bring to boil and cook until thickened.  Stir in sour cream and Miracle Whip.

When potatoes are done remove and cool, then peel.

Slice potatoes into large bowl layering with onions, celery, bacon and dressing. When all is used stir to combine.

Garnish with sliced hard boiled eggs and paprika.  Add some parsley sprigs if desired.

Best made at least one day ahead in order for the flavors to meld.

 

 

Desserts, Recipes

Striped Delight

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24 Servings Prep: 20 Min. Total Time: 4 Hours + 40 Min.

Ingredients

35 OREO Cookies

6 Tbsp. butter, melted

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

1/4 cup sugar

2 Tbsp. cold milk

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

3-1/4 cups cold milk

Directions

PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13×9-inch dish. Refrigerate until ready to use.

WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.

BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

kraft kitchens tips

SIZE-WISE

Enjoy this dessert on a special occasion, but stick to the serving size of this rich treat.

HOW TO EASILY CUT INTO SQUARES

Place dessert in freezer about 1 hour before cutting into squares to serve.

VARIATION

Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

 

Main Dishes, Pork-Sausage, Recipes

Pork Chops with Pan Roasted Walnuts & Vegetables

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4 Servings Prep: 5 Min. Cook: 30 Min.

Ingredients

4  boneless pork chops (1 lb.), about 1/2 inch thick

1/3 cup KRAFT Zesty Italian Dressing, divided

2 tsp. Italian seasoning

3/4 cup PLANTERS Walnut Pieces

2 cups green beans, trimmed, cut into 1-inch pieces

2 cups cherry tomatoes, cut in half

1/4  water

1/2 cup KRAFT Shredded Monterey Jack Cheese

Directions

PLACE chops, 1/4 cup of the dressing and seasoning in resealable plastic bag or bowl; turning to coat chops. Refrigerate 10 min. to marinate.

REMOVE pork chops from marinade; discard marinade. Cook chops in large skillet on medium heat 4 min. on each side. Remove from skillet; keep warm.

HEAT walnuts in skillet on medium heat 3 min., stirring constantly. Add remaining dressing, green beans and tomatoes; cover. Cook 3 min. Pour water into skillet; stir. Return chops to skillet; cook until temperature reaches 160°F. Sprinkle with cheese. Serve immediately.

kraft kitchens tips

SERVING SUGGESTION

Serve with fresh fruit and a side salad.

STORAGE KNOW-HOW

You can store uncooked fresh pork tightly wrapped in butcher paper in refrigerator up to 4 to 5 days. Uncooked pork can be frozen for up to 6 months.

 

Desserts, Recipes

Shortbread Striped Delight

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15 Servings Prep: 30 Min. Total Time: 4 Hours + 30 Min.

Ingredients

1 cup flour

1 cup finely chopped PLANTERS Pecan Pieces

1/4 cup sugar

1/2 cup (1 stick) butter or margarine, melted

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

2 Tbsp. milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

3-1/2 cups cold milk

2 pkg. (4-serving size each) JELL-O Chocolate Instant Puddin

Directions

PREHEAT oven to 350°F. Mix flour, pecans, sugar and butter until flour is moistened. Press evenly onto bottom of 13×9-inch baking pan. Bake 20 minutes or until lightly browned. Cool.

BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread over cooled crust.

POUR 3-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Refrigerate 4 hours or until set. Spread remaining whipped topping over pudding just before serving

kraft kitchens tips

HEALTHY LIVING

Save 4 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.

HOW TO SOFTEN CREAM CHEESE

Place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH 15 to 20 seconds or until softened.