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Month: January 2007 (Page 1 of 6)

Simply Lasagna

January 23, 2007 / / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 1 hr 35 min

Ingredients:

1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Directions:

Preheat oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.

Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.

Spread 1 cup of the meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.

Bake 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

Chocolate Peanut Butter Cream Pie

January 23, 2007 / / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 3 hr 15 min

Ingredients:

3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.

Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.

Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.

Easy Tiramisu for Two

January 23, 2007 / / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 5 min

Ingredients:

12 NILLA Wafers, divided
2 Tbsp. hot water
1 tsp. MAXWELL HOUSE Instant Coffee
2 containers (4 oz. each) JELL-O Vanilla Pudding Snacks
1/4 cup thawed COOL WHIP Whipped Topping
1 tsp. cocoa powder

Directions:

Reserve 2 of the wafers; set aside. Coarsely crush remaining 10 wafers. Spoon crushed wafers into each of two dessert dishes.

Mix water and coffee; drizzle over crushed wafers.

Top each with contents of one pudding snack cup, 2 Tbsp. whipped topping, 1/2 tsp. cocoa powder and 1 reserved wafer. Serve immediately or cover and refrigerate until ready to serve.

Decadent Triple Layer Mud Pie

January 23, 2007 / / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 3 hr 15 min

Ingredients:

3 squares BAKER’S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping.

Refrigerate 3 hours. Store leftover pie in refrigerator.

Tips

Size-Wise – Savor a serving of this indulgent, special-occasion dessert that is perfect for a party. One pie makes enough for 10 servings.

How to Toast Nuts – Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Molten Chocolate Cakes

January 23, 2007 / / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 30 min

Ingredients:

4 squares BAKER’S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

Directions:

Preheat oven to 425°F. Butter four (3/4-cup) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

Makes 8 servings, one half molten cake each.

Tips

Size-Wise – Looking for the perfect dessert for a group of chocoholics? One serving of these indulgent molten cakes will hit the spot.

Make Ahead – Batter can be made a day ahead. Pour into prepared custard cups. Cover with plastic wrap. Refrigerate. Bake as directed.

Genuine Creole Jambalaya

January 20, 2007 / / 0 Comments

Recipe Source: Ruby Williams

Ingredients:

2 tablespoons butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 clove garlic, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can beef broth,
10 1/2 ounces water
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined

Directions:

Melt the butter in a Dutch oven. Add the onion, celery, green pepper, parsley. and garlic. Cover and cook until tender. Add the ham, tomatoes, broth, water, rice, sugar, thyme, chili powder, and pepper. Cover and simmer until the rice is tender, about 25 minutes. Add the shrimp, and simmer until the shrimp are cooked through, about 10 minutes.

Yield: 6 to 8 servings

Tips: Add some hot sauce for extra heat. Smoked sausage is a great substitute for ham.

Touchdown Taco Dip

January 20, 2007 / / 0 Comments

Recipe Source: Pamela Shank

Ingredients:

2 pounds ground beef
1 (14-ounce) can refried beans
1 (1 1/4-ounce) package taco seasoning mix
1/4 cup water
2 cups shredded Cheddar cheese
1 (16-ounce) container sour cream
1 (16-ounce) jar salsa
2 cups shredded lettuce
1 large tomato, diced
4 green onions, chopped
2 cups shredded Mexican-style cheese
Large bag of corn chips

Directions:

In a large skillet, brown ground beef; drain. Add refried beans, taco seasoning and water. Stir well and cook over over low heat until heated through.

Spread mixture in a 13-by-9-inch baking dish. Sprinkle Cheddar cheese on top. Cover with sour cream. Pour salsa over sour scream. Cover with shredded lettuce, tomato, green onions and Mexican-style cheese.

Serve with corn chips to dip.

Corn Bread Taco Bake

January 20, 2007 / / 0 Comments

Recipe Source: Bettie Wedlock

Ingredients:

1 pound ground beef
1 package taco seasoning
1/2 cup water
1 12-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1 8-ounce can tomato sauce
1 8 1/2-ounce package corn muffin mix
1 2.8-ounce can french fried onions
1/3 cup shredded sharp cheese

Directions:

Preheat oven to 400 degrees. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2 to 3 minutes.

Serves 6.

Tip: Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor.

Chicken Salad Tacos

January 20, 2007 / / 0 Comments

Recipe Source: Beth McCullough

Ingredients:

1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons taco seasoning
1 whole cooked chicken breast, chopped
6 taco shells

Directions:

In a small bowl, combine mayonnaise, sour cream, cilantro, lime juice, and taco seasoning. Stir in chicken. Chill up to 24 hours. Serve in warm taco shells. Makes 2 to 4 servings.

Tips: Top these tasty tacos with chopped tomato, onions, olives or shredded cheese.

Mexican Lasagna

January 20, 2007 / / 0 Comments

Recipe Source: Edna Harter

Ingredients:

2 pounds ground chuck
3/4 teaspoon minced garlic
2 teaspoons oregano
1 teaspoon ground cumin
1 (16-ounce) can refried beans
15 lasagna noodles, uncooked
1 (16-ounce) jar chunky mild salsa
16 ounces water
2 cups sour cream
1 (6-ounce) can sliced black olives
3/4 cup chopped green onions
8 ounces shredded Monterey Jack cheese

Directions:

Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Brown the beef in a large skillet. Drain it, and return it to the pan. Add the garlic, oregano, and cumin. Mix well, and stir in the beans. Layer 5 lasagna noodles over the bottom of the prepared dish. Spread 1/3 of the meat mixture over the noodles. Add 5 more noodles and another 1/3 of the meat mixture. Repeat the layers with the remaining noodles and meat mixture. Pour the salsa evenly over all. Fill the empty salsa jar with water, and pour it over the top. Cover the lasagna with foil, and bake for 1 hour, until the noodles are tender.

Mix the sour cream, olives, and green onions together. Spoon this evenly over the lasagna. Top with the cheese. Return to the oven, and bake until the cheese is melted.

Yield: 6 to 8 servings

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