Category Archives: Recipes

Cakes, Desserts, Fruit Desserts, Recipes

Bananas Foster Cheesecake 

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24 Servings Prep: 20 Min. Total Time: 3 Hours+ 50 Min.

Ingredients

2 cups finely crushed NILLA Wafers

1/2 cup PLANTERS Chopped Pecans

1/4 cup (1/2 stick) butter or margarine, melted

3/4 cup firmly packed brown sugar, divided

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

2 tsp. rum extract

3 eggs

1/2 cup mashed ripe banana

2 medium bananas, sliced

2 tsp. lemon juice

1 jar caramel ice cream topping

1/2 cup PLANTERS Pecan Halves

Directions

PREHEAT oven to 350°F. Mix wafer crumbs, chopped pecans, butter and 1/4 cup of the brown sugar until well blended. Press firmly onto bottom of 13×9-inch baking pan.

BEAT cream cheese, remaining 1/2 cup brown sugar and rum extract in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in mashed banana. Pour over crust.

BAKE 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

TOSS sliced bananas with lemon juice; spoon over cheesecake.  Drizzle caramel topping evenly over bananas; sprinkle with pecan halves. Cut into 24 squares. Refrigerate any leftover cheesecake squares.

Recipes, Side Dishes

Simple Sautéed Asparagus, Peppers & Onions

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6 Servings Prep: 10 Min. Total Time: 23 Min.

Ingredients

1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided

1 small yellow pepper, cut into strips

1 small red onion, thinly sliced (optional)

1 lb. fresh asparagus spears, trimmed

1/4 cup KRAFT Shredded Parmesan Chees

Directions

HEAT 1/4 cup dressing in large nonstick skillet on medium-high heat. Stir in peppers and onions; cook 3 to 5 min. or until crisp-tender, stirring occasionally.

ADD asparagus and remaining dressing; stir. Cover; simmer on medium-low heat 5 to 7 min. or until asparagus is crisp-tender.

SERVE topped with cheese.

 

Cakes, Desserts, Recipes

Lemon Cake

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15 Servings Prep: 20 Min. Bake: 25 Min. + Cooling

Ingredients

1 package (18-1/4 ounces) white cake mix

1 package (3 ounces) lemon gelatin

1 cup plus 2 tablespoons water

4 egg whites

1/3 cup unsweetened applesauce

1 tablespoon canola oil

1 teaspoon lemon extract

4 drops yellow food coloring, optional

LEMON GLAZE:

1-1/2 cups confectioners’ sugar

1/3 cup lemon juice

Directions

In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.

Meanwhile, for glaze, in a small bowl, combine confectioners’ sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely. Yield: 15 servings.

Nutritional Analysis:1 piece equals 225 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 266 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.

Cakes, Desserts, Recipes

Fluted Lemon Cake

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12-16 Servings Prep: 15 Min. Bake: 40 Min. + Cooling

Ingredients

1 package (18-1/4 ounces) yellow cake mix

1 package (3 ounces) lemon gelatin

4 eggs

2/3 cup water

2/3 cup canola oil

GLAZE:

1 cup confectioners’ sugar

3 tablespoons lemon juice

1 teaspoon grated lemon peel

Directions

In a large bowl, combine the cake mix, gelatin, eggs, water and oil. Beat on low speed for 1 minute. Beat on medium for 2 minutes.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 38-42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Combine glaze ingredients; drizzle over warm cake. Cool completely before cutting. Yield: 12-16 servings.

Nutritional Facts1 serving (1 slice) equals 283 calories, 13 g fat (3 g saturated fat), 53 mg cholesterol, 231 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Main Dishes, Pork-Sausage, Recipes

Slow-Cooker BBQ Pork Sandwiches

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8 Servings Prep: 10 Min. Cook: 8-10 Hours

Ingredients

1 boneless pork shoulder (2 lb.)

3 onions, sliced, separated into rings

1/2 cup KRAFT Original Barbecue Sauce or your favorite

8 kaiser rolls, split

8 KRAFT Singles

Directions

PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).

REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir to coat with sauce.

FILL rolls with meat mixture and Singles just before serving.

For another variation try adding the juice of one orange with the sauce

 

Main Dishes, Recipes, Seafood

Tuna Patties

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6 Servings Prep/Total Time: 25 Min.

Ingredients

2 cans (5 oz. each) light tuna in water, drained, flaked

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup KRAFT Shredded Mild Cheddar Cheese

3/4 cup water

1 carrot, shredded

1/3 cup KRAFT Real Mayo Mayonnaise

2 Tbsp. CLAUSSEN Sweet Pickle Relish

Directions

  MIX all ingredients. Refrigerate 10 min.
 

 

 HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
  FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties after 3 min.

 

 

 

Main Dishes, Pork-Sausage, Recipes

Pork Chop Cacciatore

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6 Servings Prep: 30 Min. Cook: 8 Hours

Ingredients

6 bone-in pork loin chops (7 ounces each)

3/4 teaspoon salt, divided

1/4 teaspoon pepper

1 tablespoon olive oil

1 cup sliced fresh mushrooms

1 small onion, chopped

1 celery rib, chopped

1 small green pepper, chopped

2 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes

1/2 cup water, divided

1/2 teaspoon dried basil

2 tablespoons cornstarch

4-1/2 cups cooked egg noodles (optional)

Directions

Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.

Cover and cook on low for 8-10 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles. Yield: 6 servings.

Nutritional Facts1 pork chop with 3/4 cup noodles and 1/2 cup sauce equals 371 calories, 12 g fat (4 g saturated fat), 110 mg cholesterol, 458 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

 

Beef, Main Dishes, Recipes

Sesame Beef Stir-Fry

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2 Servings Prep/Total Time: 30 Min.

Ingredients

2 teaspoons cornstarch

1/2 cup reduced-sodium beef broth

4 teaspoons reduced-sodium soy sauce

1 tablespoon minced fresh gingerroot

1 garlic clove, minced

1/2 pound beef top sirloin steak, thinly sliced

2 teaspoons sesame seeds, toasted, divided

2 teaspoons peanut or canola oil, divided

2 cups fresh broccoli florets

1 small sweet yellow pepper, julienned

1 cup hot cooked brown rice

Directions

In a small bowl, combine the first five ingredients until blended; set aside.

In a large nonstick skillet or wok, stir-fry beef and 1 teaspoon sesame seeds in 1 teaspoon oil until no longer pink. Remove and keep warm.

Stir-fry broccoli in remaining oil for 2 minutes. Add pepper; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with remaining sesame seeds. Yield: 2 servings.

Nutritional Facts2 cups stir-fry with 1/2 cup rice equals 363 calories, 12 g fat (3 g saturated fat), 47 mg cholesterol, 606 mg sodium, 33 g carbohydrate, 5 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Desserts, Fruit Desserts, Recipes

Moist Lemon Fluff Dessert

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20 Servings Prep: 15 Min. + Chilling

Ingredients

1 can (12 ounces) evaporated milk

1-1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 package (.3 ounce) sugar-free lemon gelatin

1 cup boiling water

3 tablespoons lemon juice

1 package (8 ounces) reduced-fat cream cheese

3/4 cup sugar

1 teaspoon vanilla extract

Directions

Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.

In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set.

Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool.

In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 20 servings.

Nutritional Facts1 piece equals 135 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 136 mg sodium, 15 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

 

Desserts, Fruit Desserts, Recipes

Fluffy Lemon, Lime or Orange Squares

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12 Servings Prep: 25 Min.  + Chilling

Ingredients

1-1/2 cups crushed vanilla wafers (about 45 wafers)

1/3 cup chopped pecans

6 tablespoons butter, melted

1/2 cup heavy whipping cream

2 packages (3 ounces each) lemon,lime or orange gelatin

1-1/4 cups boiling water

1 package (3.4 ounces) instant lemon or vanilla pudding mix

1 pint lemon, lime or orange sherbet, softened

Directions

In a small bowl, combine the wafer crumbs, pecans and butter; set aside 1/4 cup for topping. Press remaining crumb mixture into an ungreased 11-in. x 7-in. dish. Cover and refrigerate for 30 minutes.

Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, dissolve gelatin in boiling water. Add pudding mix; beat on low speed for 2 minutes. Add sherbet; beat on low for 1 minute or until soft-set. Fold in whipped cream.

Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set. Yield: 12 servings.

Nutritional Facts1 piece equals 285 calories, 14 g fat (7 g saturated fat), 31 mg cholesterol, 231 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.