Category Archives: Recipes

Desserts, Recipes

Pistachio Bar Dessert

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

Ingredients

36 OREO Cookies, finely crushed (about 3 cups)

6 Tbsp. butter or margarine, melted

2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding

2 cups cold milk

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

1/2 cup toffee bits

Directions

MIX cookie crumbs and butter until well blended. Press onto bottom of 13×9-inch pan. Refrigerate until ready to use.

BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits.

REFRIGERATE 4 hours or until firm.

kraft kitchens tips

SUBSTITUTE

Substitute 1/2 cup chopped PLANTERS Dry Roasted Pistachios for the toffee bits.

Appetizers, Recipes

Swiss Broccoli Delight

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24 Servings Prep/Total Time: 10 Min.

Ingredients

2 Tbsp. PHILADELPHIA Cream Cheese, softened

1/4 cup finely chopped broccoli

1/4 cup KRAFT Shredded Swiss Cheese

2 Tbsp. finely chopped red pepper

24  TRISCUIT Hint of Salt Crackers

Directions

MIX cream cheese, broccoli, Swiss cheese and red pepper until well blended.

SPREAD 1 tsp. of the cream cheese mixture onto each cracker. Place 8 topped crackers on microwavable plate.

MICROWAVE on HIGH 20 to 25 seconds or until cheese begins to melt. Repeat with remaining topped crackers.

kraft kitchens tips

SUBSTITUTE

Substitute frozen chopped broccoli for the fresh broccoli.

Recipes, Side Dishes

Deviled Eggs/ Extraordinaire/ Sweet and Sour Deviled Eggs 3 Recipes

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6 Servings Prep/Total Time: 15 Min.

Ingredients

6 hard-cooked eggs

2 tablespoons mayonnaise

1 teaspoon sugar

1 teaspoon white vinegar

1 teaspoon prepared mustard

1/2 teaspoon salt

Paprika

Directions

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving. Yield: 1 dozen.

Nutritional Facts2 egg halves equals equals 114 calories, 9 g fat (2 g saturated fat), 214 mg cholesterol, 293 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

MAKE AHEAD

Eggs can be stuffed ahead of time. Refrigerate up to 2 days before serving. I cook and halve the eggs ahead of time, mix the filling and place into a zip-loc bag. Then when time to fill the eggs, just cut a corner off the bag and squeeze into egg halves. So easy!

HOW TO HARD COOK EGGS

Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.

Deviled Eggs Extraordinaire

48 Servings Prep: 40 Min.

Ingredients

24 hard-cooked eggs, peeled

4 ounces cream cheese, softened

1/2 cup mayonnaise

2 tablespoons prepared mustard

1 teaspoon cider vinegar

1/4 teaspoon salt

1/4 teaspoon onion powder

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mayonnaise, mustard, vinegar, salt and onion powder; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 4 dozen.

Nutritional Facts1 stuffed egg half equals 64 calories, 5 g fat (2 g saturated fat), 109 mg cholesterol, 70 mg sodium, trace carbohydrate, trace fiber, 3 g protein.

Sweet-Sour Deviled Eggs 

12 Servings Prep/Total Time: 30 Min.

Ingredients

12 hard-cooked eggs

1/3 cup plus 1 tablespoon mayonnaise

5 teaspoons sugar

5 teaspoons cider vinegar

1 teaspoon prepared mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika and minced fresh parsley

Directions

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley. Yield: 2 dozen.

Nutritional Facts: 1 serving (2 each) equals 138 calories, 11 g fat (2 g saturated fat), 215 mg cholesterol, 205 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

 

 

 

 

 

 

 

Drinks, Recipes

Topsy-Turvy Sangria

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10 Servings Prep/Total Time: 10 Min.

Ingredients

1 bottle (750 milliliters) merlot

1 cup sugar

1 cup orange liqueur

1/2 to 1 cup brandy

3 cups lemon-lime soda, chilled

1 cup sliced fresh strawberries

1 medium lemon, sliced

1 medium orange, sliced

1 medium peach, sliced

Ice cubes

Directions

In a pitcher, stir the wine, sugar, orange liqueur and brandy until sugar is dissolved. Stir in soda and fruit. Serve over ice. Yield: 10 servings (3/4 cup each).

Nutritional Facts3/4 cup equals 292 calories, trace fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 42 g carbohydrate, trace fiber, trace protein.

Drinks, Recipes

White Sangria

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8 Servings Prep/Total Time:  10 Min.

Ingredients

3 cups dry white wine

4 tablespoons sugar

1/4 cup brandy

1 can (12 ounces) lemon-lime soda, chilled

1 cup frozen unsweetened sliced peaches (fresh when in season)

3/4 cup frozen unsweetened strawberries (fresh when in season)

1 medium lemon, sliced

1 medium lime, sliced

Directions

In a pitcher, stir the wine, sugar and brandy until sugar is dissolved. Add the soda, frozen fruits, lemon and lime. Serve immediately. Yield: 8 servings (2 quarts).

Nutritional Facts1 cup equals 155 calories, trace fat (trace saturated fat), 0 cholesterol, 11 mg sodium, 19 g carbohydrate, 1 g fiber, trace protein.

Drinks, Recipes

Strawberry Peach Sangria

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Went to the Outback and had this fabulous drink….
INGREDIENTS

30 oz. Sutter Home White Zinfandel

10 oz. Malibu Pineapple Rum

10 oz. Pineapple Juice

5 oz. Monin Peach Syrup

5 oz. Monin Strawberry Syrup

Lemon

Strawberries

Ice

DIRECTIONS

Mix all the liquid ingredients together. Then PER GLASS, pour 6 oz. of the sangria mixture into a cocktail shaker. Add lemon juice from 1 lemon slice, a sliced strawberry, & ice. Shake & pour!

 

Chicken-Turkey, Main Dishes, Recipes

Chicken with Basil Artichoke Sauce 

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4 Servings Prep: 20 Min. Bake: 20 Min.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

2 tablespoons lemon juice

SAUCE:

1can cream of chicken soup undiluted

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

3 tablespoons grated Parmesan cheese

2 tablespoons minced fresh basil

2 tablespoons white wine or chicken broth

2 teaspoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.

 

Meanwhile, in a small heavy saucepan, combine sauce ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and heated through.  Serve sauce with chicken. Yield: 4 servings.

Nutritional Facts1 chicken breast half with 1/2 cup sauce equals 282 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 692 mg sodium, 8 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

 

Cakes, Desserts, Fruit Desserts, Recipes

Pineapple Cheesecake

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32 Servings Prep:30 Min. Total Time: 3 Hours + 30 Min.

Ingredients

2 cups BAKER’S ANGEL FLAKE Coconut

1/2 cup finely chopped PLANTERS Pecans

3 Tbsp. flour

3 Tbsp. butter or margarine, melted

1 env. KNOX Unflavored Gelatine

1/4 cup cold water

3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread

1/2 cup sugar

1 can (20 oz.) crushed pineapple, drained with 1/2 cup juice reserved

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

Directions

HEAT oven to 350°F.

COMBINE coconut, nuts, flour and butter; press onto bottom of 13×9-inch baking dish. Bake 15 min.

MEANWHILE, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.

BEAT cream cheese spread and sugar in large bowl with mixer until well blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.

kraft kitchens tips

SIZE-WISE

At 32 servings, this fun recipe is great for a party or large family gathering.

SUBSTITUTE

Prepare using 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened.

Desserts, Pies, Recipes

Heavenly Chocolate-Berry Pie

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8 Servings Prep: 40 Min. Total time: 3 Hours + 40 Min.

Ingredients

1-1/4 cups HONEY MAID Graham Cracker Crumbs

2 Tbsp. granulated sugar

5 Tbsp. butter or margarine, melted

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

1/4 cup firmly packed brown sugar

1/2 tsp. vanilla

3 squares BAKER’S Semi-Sweet Chocolate, divided

2 cups thawed COOL WHIP Whipped Topping

8 whole strawberries, cut in half (optional)

Dark chocolate ice cream topping

Directions

PREHEAT oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.

PLACE 3 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.

TOP pie with strawberries (optional) just before serving.  Drizzle dark chocolate syrup over pie. Store leftover pie in refrigerator.

Desserts, Pies, Recipes

Coconut-Cream Cheese Pie

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12 Servings Prep: 15 Min. Total Time: 3 Hours + 40 Min

Ingredients

48 NILLA Wafers, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

1-1/4 cups BAKER’S ANGEL FLAKE Coconut, divided

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

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  plus 1 Tbsp. cold milk, divided

2 cups  thawed COOL WHIP LITE Whipped Topping

1 Tbsp. sugar

Directions

HEAT oven to 350ºF.

COMBINE wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool.

MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.

ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

SPRINKLE toasted coconut over pie just before serving.

kraft kitchens tips

SIZE-WISE

Sweets can be part of a balanced diet but remember to keep tabs on portions.

SUBSTITUTE

Prepare using JELL-O Coconut Cream Flavor Instant Pudding.

HOW TO TOAST COCONUT

Toasting coconut is easy. Just spread BAKER’S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!