Archive for April, 2009

Apple-Pear Crumble Pie

apple-pear_crumble_pie
Recipe & picture courtesy of Kraft Foods

Prep Time: 40 min
Total Time: 1 hr 15 min
Makes: 10 servings

  • 3/4 cup crushed NILLA Wafers (about 24 wafers)
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 2 large baking apples, peeled, sliced
  • 1 large fresh pear, peeled, sliced
  • 1/3 cup granulated sugar
  • 1/4 cup flour
  • 1/2 tsp. ground cinnamon
  • 1-1/4 cups thawed COOL WHIP Whipped Topping
  1. Preheat oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
  2. Place pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
  3. Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

**Personal Review: No Review Yet**

Advertisements

Pan Roasted Steak Dinner

pan_roasted_steak_dinner

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 5 min
Makes: 4 servings

  • 1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick
  • 1/2 cup KRAFT Light CATALINA Dressing, divided
  • 1/2 tsp. pepper
  • 1 onion, chopped
  • 3 cups small broccoli florets
  • 1-1/2 cups very thinly sliced carrots (4 large carrots)
  • 1-1/2 cups instant brown rice, uncooked
  1. Place steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.
  2. Preheat oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
  3. Bake 18 to 20 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.

**Personal Review: YUM! Jason couldn’t stop raving about this and I inhaled it before I realized I was finished. I will make this one again.**

Smoky Potato Packets

smoky-potato-packets

Recipe & picture courtesy of Family Fun

Serves 8

  • About 1/3 cup olive oil
  • 2 lbs. new potatoes, sliced thinly (1/4-inch)
  • 2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced
  • 3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper or pinch of cayenne pepper
  1. When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
  2. With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn’t burning. If necessary, finish cooking with another foil sheet under the packets.)

**Personal Review: No Review Yet**

Cinnamon Ripple Muffins

cinnamon-ripple-muffins

Recipe & picture courtesy of Family Fun

Makes 1 dozen

Cinnamon Ripple

  • 1/2 cup packed light brown sugar
  • 4 tablespoons butter, cut into small pieces
  • 1/4 cup flour
  • 2 teaspoons cinnamon

Muffin Batter

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  1. Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups.
  2. Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.
  3. Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

**Personal Review: No Review Yet**