Archive for September, 2008

Philly Shrimp Cocktail Dip


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 10 min
Makes: 3 cups or 24 servings, 2 Tbsp. each

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 3/4 lb. cooked shrimp, chopped (2 cups)
  • 3/4 cup KRAFT Cocktail Sauce
  • 1/4 cup KRAFT Shredded Parmesan Cheese
  • 2 green onions, sliced
  1. Spread cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese.
  2. Sprinkle with Parmesan cheese and onions.
  3. Serve with WHEAT THINS Crackers.

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

**Personal Review: No Review Yet**

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Easy Deviled Eggs & Ham


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 10 min
Makes: 6 servings, one deviled egg each.

  • 3 hard-cooked eggs
  • 3 slices OSCAR MAYER Deli Fresh Shaved Smoked Ham, finely chopped
  • 1 CLAUSSEN Kosher Dill Mini Pickle, finely chopped
  • 1 Tbsp. MIRACLE WHIP Light Dressing
  • 1 tsp. GREY POUPON Dijon Mustard
  1. Cut eggs in half lengthwise. Remove yolks; place in bowl. Mash with fork.
  2. Add ham, pickles, dressing and mustard; mix until well blended.
  3. Spoon mixture evenly into egg white halves. Serve immediately or cover and refrigerate until ready to serve. Garnish with paprika, if desired.

Variation: Prepare as directed, substituting 2 slices OSCAR MAYER Fully Cooked Bacon, heated and finely chopped for the chopped ham.

**Personal Review: No Review Yet**

COOL ‘N EASY Strawberry Pie


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 6 hr 40 min
Makes: 8 servings, one piece each

  • 2/3 cup boiling water
  • 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
  • Ice cubes
  • 1/2 cup cold water
  • 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
  • 1 cup chopped fresh strawberries
  • 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
  • 1 cup sliced strawberries
  1. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
  2. Add whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
  3. Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

**Personal Review: No Review Yet**

Roasted Red Potatoes with Bacon & Cheese


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 1 hr 10 min
Makes: 8 servings

  • 1/2 cup KRAFT Ranch Dressing
  • 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
  • 1/4 cup OSCAR MAYER Real Bacon Bits
  • 2 lb. small red bliss potatoes, quartered (about 6 cups)
  • 1 Tbsp. chopped fresh parsley
  1. Preheat oven to 350°F. Mix dressing, cheese and bacon bits in large bowl. Add potatoes; toss lightly.
  2. Spoon into lightly greased 13×9-inch baking dish; cover with foil.
  3. Bake 40 min. Remove foil; bake an additional 15 min. or until potatoes are tender. Sprinkle with parsley.

**Personal Review: AWESOME AWESOME AWESOME – super easy and REALLY good!  This will be a staple in our household!**

Taco Salad Bowls


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

  • 4 flour tortillas (8 inch)
  • 1 Tbsp. chili powder, divided
  • 3/4 lb. extra lean ground beef
  • 1 cup matchlike carrot sticks
  • 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
  • 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
  • 4 cups torn salad greens
  • 1 large tomato, chopped
  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
  • 1/4 cup chopped fresh cilantro
  1. Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  2. Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
  3. Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

**Personal Review: No Review Yet**

Bobby’s Goulash

Recipe courtesy of Paula Deen

Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Difficulty: Easy
Yield: 6 servings

  • 2 lb lean ground beef
  • 2 large onion, chopped
  • 3 cloves garlic, chopped
  • 3 cup water
  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cans diced tomatoes
  • 2 tablespoon Italian seasoning
  • 3 bay leaves
  • 3 tablespoon soy sauce
  • 1 tablespoon Paula Deen’s House Seasoning
  • 1 tablespoon Paula Deen’s Seasoned Salt
  • 2 cup elbow macaroni, uncooked
  1. In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.
  2. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes.
  3. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes.
  4. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

**Personal Review: No Review Yet**

Ratatouille Wraps


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

  • 1/2 cup extra-virgin olive oil
  • 2 eggplants (about 1 pound), cut into 1/2-inch cubes
  • 1 pound zucchini, halved lengthwise and thinly sliced crosswise
  • 1 onion, halved and thinly sliced
  • 1 red bell pepper, thinly sliced
  • Salt and pepper
  • 3 tomatoes (about 1 pound), chopped
  • 1/2 teaspoon dried thyme
  • 4 large whole wheat wraps
  • 8 ounces crumbled goat cheese (or Pepper Jack Cheese)
  1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
  2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
  3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.

**Personal Review: No Review Yet**