Recipe Source: Kraft Foods website
Prep/Cooking Time: prep: 5 mins / total: 17 mins
1 pkg. (9 oz.) DI GIORNO Three Cheese Tortellini
2/3 cup frozen peas
3/4 cup DI GIORNO Four Cheese Alfredo Sauce
1/4 cup OSCAR MAYER Real Bacon Recipe Pieces
1/8 tsp. freshly ground pepper
1 Tbsp. KRAFT Shredded Parmesan Cheese (optional)
Add pasta and peas to 2-1/2 quarts boiling water. Cook 6 to 8 minutes or until desired tenderness, stirring frequently. Drain well.
Return pasta and peas to pan. Stir in Alfredo sauce and bacon. Cook on low heat 2 to 3 minutes or until heated through, stirring occasionally.
Sprinkle with pepper and Parmesan cheese.
Makes 3 servings, 1 cup each.
Suggestion: Substitute 1 cup small broccoli florets for the peas.
Recipe Source: Weird Alabama magazine
1 cup granulated sugar
1 tablespoon self-rising flour
1 tablespoon cocoa
1-1/4 cups water
1 tablespoon butter
In a medium saucepan, combine dry ingredients. Add water and stir. Bring to a boil over medium heat, stirring occasionally — remember to stir down the side and bottom of the saucepan.
The gravy will become thick, at this point remove from heat and add the butter.
Serve warm over biscuits.
Tip if not serving right away: As with any gravy, place plastic wrap over the top of gravy. Make sure that it makes contact and you won’t find the skin that will appear if air touches it.
Recipe Source: Hershey’s website
2/3 cup chocolate syrup, chilled
2 cups cold coffee
2 cups vanilla ice cream
whipped cream (optional)
ground cinnamon (optional)
In blender container, place syrup and coffee; blend on high speed. Add ice cream; cover and blend until smooth.
Serve immediately over ice; top with whipped cream and ground cinnamon, if desired.
About six 6-ounce servings.
Punch Bowl Version: Prepare as directed in blender; pour into punch bowl. Immediately repeat, making 2 additional batches and pouring into punch bowl; stir in tray of ice cubes. Serve immediately as above, stirring frequently. (NOTE: A whole bottle of chocolate syrup is needed to make this version!)
About eighteen 6-ounce servings.
Recipe Source: me 🙂
Prep/Cooking Time: 5 minutes
1/2 cup Heinz 57
1/2 cup honey (or to taste)
1 Tbsp soy sauce or Worcestershire Sauce
Pepper to taste
Garlic to taste
Chilli powder to taste
Note: this marinade varies every time I make/use it, due mainly to WHAT I’m marinating and how much of it, so feel free to experiment!
Mix all ingredients. Marinate for over 1 hour, up to 24 hours. (Be careful on the marinating length if you use liberal amounts of pepper(s)!)
Recipe Source: Kraft Foods website (Halloween section)
Prep/Cooking Time: prep: 10 mins / total: 3 hours 10 mins
2/3 cup Orange Flavor Drink Mix (i.e. TANG)
1 qt. (4 cups) cold water
2 cups cold ginger ale
1 pt. (2 cups) blackberry sherbet
Place drink mix in punch bowl or large plastic or glass pitcher. Add water; stir until drink mix is dissolved. Refrigerate several hours or until chilled.
Stir in ginger ale when ready to serve.
Place 1/4 cup sherbet in each punch cup. Pour drink mix over sherbet.
Makes 8 servings, 1 cup each.
Suggestion: Substitute orange or green sherbet for the blackberry sherbet for alternate “looks” and flavors.
Recipe Source: Kraft Foods website
Prep/Cooking Time: prep: 5 mins / total: 20 mins
1 tub instant Lemonade Flavor Soft Drink Mix (i.e. Crystal Light)
1 gal. (4 qt.) apple cider
4 cinnamon sticks
2 tsp. whole cloves
1/2 tsp. ground nutmeg
Place all ingredients in large saucepan. Cook on low heat 20 minutes or until thoroughly heated, stirring occasionally. (Do not boil.)
Remove cinnamon sticks and cloves; discard. Serve warm.
Serve with additional cinnamon sticks if desired.
Makes 16 (1-cup) servings.
Recipe Source: Heinz 57 website
1/2 cup Heinz 57 Sauce
1/4 cup Worcestershire sauce
1/2 to 1 teaspoon ground black pepper
Combine ingredients. Marinate chicken, beef or pork for 1 to 24 hours. Brush chicken or meat with any remaining marinade while grilling.
Makes about 3/4 cup — enough for 4 chicken breasts or pork chops, or 1 flank steak.
Recipe Source: Tabasco Website
1-1/2 Tbsp soy sauce
2 tsp toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco Pepper Sauce, divided
1/2 pound peeled crawfish tails or shrimp
1-1/4 tsp salt, divided
3 Tbsp peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
Black pepper to taste
In small bowl, combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco sauce; mix well, stir in crawfish and set aside.
In another bowl, beat eggs with 1/4 tsp salt, remaining 1 tsp sesame oil and 1 tsp Tabasco sauce.
Heat wok or large skillet until hot; add 1 Tbsp oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. Add another Tbsp oil to wok and, when hot, add onion; stir-fry 1 to 2 minutes and remove.
Heat remaining 1 Tbsp oil in wok; add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, remaining 3/4 tsp salt and pepper, cook 2 minutes longer. Serve immediately.
Makes: 6 servings.
Recipe Source: Mom
1 pound ground beef
1 teaspoon (california style if available) garlic salt
2 cans (8 oz.) tomato sauce
1/2 teaspoon oregano leaves
1 can (14 1/2 oz.) black beans, drained and rinsed
6 (8-inch) flour tortillas, divided
1 can (8 3/4 oz.) whole kernel corn, undrained
2 cups shredded cheddar cheese, divided
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons california style minced onion
1 teaspoon ground cumin
Preheat oven to 350° F. In a large skillet, brown ground beet over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.
Stir in next five (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.
In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.
Bake 30 minutes.
Recipe Source: Velveeta package
Prep/Cooking Time: Prep: 10 minutes / Cook: 12 minutes
1/2 lb. (8 oz.) bulk pork sausage
2 cups frozen shredded hash brown potatoes
2 Tbsp. water
1 can (10 oz.) diced tomatoes and green chilies, drained (i.e. Rotel)
1/2 lb. (8 oz.) Velveeta, cut up
Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally.
Top with Velveeta.
Beat eggs and water with wire whisk; pour evenly over ingredients.