Miscellaneous & Help Tips
5-Layer Mexican Dip
prep time
10 min
total time
3 hr 10 min
makes
4 cups or 32 servings, 2 Tbsp. each
1 can (15-1/2 oz.) refried black
beans
1 cup BREAKSTONE'S or KNUDSEN Sour
Cream
1 cup KRAFT Shredded Cheddar Cheese
1/3 cup sliced black olives
MIX beans, chili powder and cumin;
spread onto bottom of 9-inch pie plate.
TOP with layers of remaining
ingredients.
REFRIGERATE several hours or until
chilled. Serve with tortilla chips.
Copied from Kraft Foods.com
Cheesy Football
prep time
15 min
total time
3 hr 15 min
makes
Makes 3-1/2 cups spread or 30
servings, about 2 Tbsp. spread and 5 crackers each.
2 pkg. (8 oz. each) PHILADELPHIA
Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp
Cheddar Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup MIRACLE WHIP Dressing
1 cup chopped PLANTERS Pecans
BEAT first 5 ingredients with mixer
until blended. Stir in onions. Refrigerate several hours.
FORM into football shape; coat with
nuts.
ADD pimientos for the lacing. Serve
with crackers.
Size-Wise
Since this cheesy spread makes 30
servings, it's perfect to serve at your next gathering of family or
friends.
Substitute
Substitute 1 pkg. (3 oz.) OSCAR
MAYER Real Bacon Bits for the pecans.
Substitute
Substitute chopped PLANTERS Mixed
Nuts for the pecans.
Copied from Kraft Foods.com
Classic Cocktail Meatballs
Prep Time:
20 min
Total Time:
36 min
Makes:
25 servings, 2 meatballs each
1 pkg. (6 oz.) STOVE TOP Stuffing
Mix for Chicken
1 jar (12 oz.) grape jelly
1 bottle (12 oz.) chili sauce
HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with
foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs
until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared
pans.
BAKE 16 min. or until done
(160ºF). Meanwhile, bring jelly and chili sauce to boil in large
saucepan on medium heat, stirring occasionally.
ADD meatballs to sauce; stir to
evenly coat.
Serving Suggestion
Meatballs in sauce can also be
served in a slow cooker set to warm.
Note
If you don't have 2 (15x10x1-inch)
pans, use any other shallow baking pans instead. Just make sure the
meatballs are spread into a single layer in each pan.
How to Freeze Meatballs
Loosely pack cooled meatballs in
freezer-weight resealable plastic bags. Lay bags flat in freezer so
meatballs will freeze individually. Store in freezer up to 3 months.
Thaw in refrigerator several hours or overnight before using as desired.
Copied from Kraft Foods.com
Peanut Butter Rice Crispy Treats
2 cups granulated sugar
2 cups white corn syrup
2 cups peanut butter (your choice)
10 cups rice crispies
bring the top 3 ingrediants to a boil. pour
over rice crispies. spoon on to wax paper and cool.
In a recipe email exchange Sherry
Bliss Cole got this recipe from Beth Horton
Chocolate Peanut
Butter Caramel Frito Squares
Small bag Fritos (not
individual serving size)
1 c. sugar
1 c. light corn syrup
1 c. creamy peanut butter
12 oz. Chocolate chips, melted
Grease a 10 x 15 pan.
Spread corn chips in the pan.
Bring sugar and corn syrup
to a boil over medium heat. Remove and stir in peanut butter until smooth.
Pour mixture evenly over corn chips. Drizzle melted choc chips on top. Cool
and cut.
(I put the pan in the
freezer for a few minutes to speed up the cooling process).
Shared by Dave and Claudia
Peebler
Smoked Ham and Pineapple Salsa Roll-Ups
Prep Time:
10 min
Total Time:
10 min
Makes:
16 servings
1/4 cup well-drained canned crushed
pineapple
1/4 cup TACO BELL® HOME
ORIGINALS® Thick 'N Chunky Salsa
2 Tbsp. KRAFT Real Mayo Mayonnaise
4 tsp. BULL'S-EYE Original
Barbecue Sauce
4 flour tortillas (8 inch)
16 slices OSCAR MAYER Deli Fresh
Shaved Smoked Ham
COMBINE pineapple and salsa.
MIX mayo and barbecue sauce;
spread onto tortillas to within 1/4 inch of edges. Top with ham and
pineapple mixture; roll up.
CUT each roll-up crosswise into 4
pieces. Secure with toothpicks.
TACO BELL® and HOME ORIGINALS® are
trademarks owned and licensed by Taco Bell Corp.
Cooking Know-How
Follow these tips for easier rolling
and even distribution of the filling: Place ham slices, side-by-side,
with slices overlapping slightly. Spoon pineapple mixture lengthwise
down centers of ham slices. Roll up each tortilla parallel to long sides
of ham slices.
Special Extra
Add 2 Tbsp. shredded lettuce to each
topped tortilla before rolling up. Cut into pieces as directed. Garnish
each with 1 pineapple tidbit or 1/8 of a pineapple ring threaded onto
toothpick.
Make Ahead
Prepare as directed but do not cut
into slices. Wrap roll-ups individually in plastic wrap. Refrigerate up
to 6 hours before slicing to serve.
Copied from Kraft Foods.com
Chicken-Parmesan Snackers
Prep Time:
10 min
Total Time:
16 min
Makes:
8 servings, 2 topped crackers each
2 oz. KRAFT Natural 2% Milk Blend
of Reduced Fat Sharp White Cheddar, Swiss and Parmesan Cheeses
1 cooked small boneless skinless
chicken breast half (1/4 lb.), cut into 16 thin slices
16 TRISCUIT Cracked Pepper &
Olive Oil Crackers
1/2 tsp. dried oregano
leaves
HEAT oven to 350ºF. Cut cheese into
8 slices; cut slices in half.
TOSS chicken with sauce.
PLACE crackers in single layer on
baking sheet; top with chicken, cheese and oregano. Bake 5 to 6 min. or
until cheese is melted.
Shortcut
Save time by using 1/4 lb. meat cut
from a store-bought rotisserie chicken breast.
Use Your Microwave
Top crackers as directed. Place 8
crackers on microwaveable plate. Microwave on HIGH 10 to 15 sec. or
until cheese is melted. Repeat with remaining topped crackers.
Substitute
Prepare using TRISCUIT Rosemary &
Olive Oil Crackers or RITZ Crackers.
Copied from Kraft Foods.com
Ziploc
Omelets
This works great! Good for when you're alone or when all your
family is together. The best feature is that no one has to wait for their
special omelet. Have the guests write their name on a Quart Size Ziploc Freezer
Bag with a permanent marker.
1. Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake to
combine them.
2. Put out a variety of ingredients such as:
Cheeses, Ham,
Onions, Green Peppers, Tomatoes, Hash browns,
Salsa, Etc.
3. Each guest adds prepared ingredients of choice to their bag and shake the bag
to mix them well.
4. Make sure to get the air out of the bag and zip it up.
5. Place the bags into rolling, boiling water
for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.
If you have more omelets, make another pot of boiling water.
6. Cut the bags and the omelet will roll out easily. Be prepared for everyone to
be amazed.
7. Nice to serve with fresh fruit and
coffee cake;
everyone gets involved in the process and it becomes a great conversation
piece.
Imagine having these ready the night before, and putting the bag in boiling
water while you get ready.
And in just 13 minutes you have a nice omelet for a quick breakfast
Thanks for sharing, Vickie Wilkerson
Cheesy Pepperoni Pulls
Prep Time:
10 min
Total Time:
50 min
Makes:
6 servings
What You Need
4 oz. OSCAR MAYER Pepperoni slices
1 cup grape or cherry tomatoes
1/4 cup KRAFT Zesty Italian Dressing
1 cup KRAFT Shredded Mozzarella
Cheese
1 pkg. (13.4 oz.) refrigerated pizza
dough
Make It
HEAT oven to 400ºF. Combine pepperoni,
peppers, onions, tomatoes and dressing in 13x9-inch baking dish sprayed
with cooking spray. Sprinkle with cheese.
UNROLL pizza dough; cut into 2-inch
pieces with sharp knife or kitchen shears. Place evenly over cheese.
BAKE 30 min.; cool 10 min. Invert
onto platter; carefully remove dish.
Kraft Kitchens Tips
Serving Suggestion
Serve with warm pizza sauce for
dipping and your favorite hot steamed vegetable to round out the meal.
Copied from Kraft Foods.com
PHILADELPHIA Tuscan Dip
Prep Time:
10 min
Total Time:
1 hr 10 min
Makes:
-1/2 cups or 12 servings, 2 Tbsp. each
1 pkg. (8 oz.) PHILADELPHIA Cream
Cheese, softened
2 Tbsp. BREAKSTONE'S or KNUDSEN
Sour Cream
1/2 cup finely chopped sun-dried
tomatoes
1/2 cup chopped black olives
1/4 cup finely chopped red onions
MIX cream cheese and sour cream in
medium bowl until well blended.
ADD remaining ingredients; mix well.
SERVE with assorted NABISCO Crackers
or cut-up fresh vegetables.
Healthy Living
Save 30 calories and 3.5 grams of
fat per serving by preparing with PHILADELPHIA Light Cream Cheese Spread
and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute
Substitute kalamata olives for the
black olives.
How to Hydrate Sun-Dried Tomatoes
Place tomatoes in small bowl; pour
boiling water over tomatoes to cover. Let stand 5 to 10 min. to soften
tomatoes. Drain; pat dry.
Copied from Kraft Foods.com
Reuben Cracker Topper
Prep Time: 10 min
Makes: 1 doz. or 6 servings, two
topped crackers each
12 TRISCUIT Deli-Style Rye Crackers
6 slices OSCAR MAYER Shaved Smoked
Ham, cut in half
1/4 cup drained CLAUSSEN Sauerkraut
3 slices KRAFT DELI DELUXE Aged
Swiss Cheese, cut into quarters
PLACE crackers in single layer on
microwaveable plate. Top each cracker with 1 ham piece, 1 tsp. sauerkraut
and 1 cheese piece.
MICROWAVE on HIGH 30 to 45 sec. or
until cheese is melted. Serve warm.
Turkey Reuben Bites
Prepare as directed, using OSCAR
MAYER Shaved Smoked Turkey.
Copied from Kraft Foods.com
Zesty Hot Holiday Broccoli Dip
Prep Time:
10 min
Total Time:
40 min
Makes:
About 3 cups dip or 25 servings, about 2 Tbsp. dip and 16 crackers each
|
|
1
cup
MIRACLE WHIP Light Dressing |
1
pkg.
(10 oz.)
frozen chopped broccoli,
thawed, well drained |
1
jar
(2 oz.) diced
pimientos,
drained |
1/2
cup
KRAFT 100% Grated Parmesan Cheese |
1
cup
KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese,
divided |
WHEAT THINS Reduced Fat Baked Snack Crackers
|
|
|
PREHEAT oven to 350°F. Combine
dressing, broccoli, pimientos, Parmesan cheese and 1/2 cup of the
mozzarella cheese. |
SPREAD into 1-quart baking dish or
9-inch pie plate. |
BAKE 20 to 25 min. or until heated
through. Sprinkle with remaining 1/2 cup mozzarella cheese. Continue
baking 5 min. or until mozzarella cheese is melted. Serve with the
crackers
Copied from Kraft Foods.com
|
|
Appetizer Pizza Breadsticks
Prep Time:
10 min
Total Time:
32 min
Makes:
16 servings, two sticks each
|
|
1
pkg.
(1 lb. 7 oz.)
DI GIORNO Pizza,
Thin Crispy Crust Four Cheese |
2
Tbsp.
olive oil |
1/3
cup
KRAFT 100% Grated Parmesan Cheese,
divided |
1/4
tsp.
ground red pepper
(cayenne) |
|
|
PREHEAT oven to 400ºF. Brush edges
of pizza crust lightly with oil. Drizzle remaining oil evenly over
pizza. |
MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over
pizza. Place pizza directly on center oven rack.
|
BAKE 20 to 22 min. or until edges are golden brown.
Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut
each quarter into eight thin sticks. Serve as dippers with TACO BELL®
HOME ORIGINALS® Thick 'N Chunky Salsa, if desired.
|
|
|
KRAFT KITCHENS TIPS |
|
Substitute
Serve with heated pizza sauce or marinara sauce instead of the salsa.
Copied from Kraft Foods.com
|
Bacon Ranch Dip Madeover
Prep Time:
10 min
Total Time:
3 hr 10 min
Makes:
3 cups or 24 servings, 2 Tbsp. each
|
|
2
cups
KRAFT Light Ranch Reduced Fat Dressing
|
1
cup
BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
|
1/2
cup
KRAFT Reduced Fat Parmesan Style Grated Topping
|
1/4
cup
sliced
green onions
|
1
pkg.
(2.8 oz.)
OSCAR MAYER Real Bacon Recipe Pieces |
|
|
MIX all ingredients in medium bowl;
cover. |
REFRIGERATE several hours or until chilled.
|
SERVE with assorted cut-up vegetable dippers or chips.
|
|
|
Copied from Kraft Foods.com
Artichoke and Spinach Dip
INGREDIENTS
- 1/4 cup butter
- 1 (10 ounce) package frozen chopped spinach, partially
thawed
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2 (8 ounce) packages cream cheese, softened
- 2 (16 ounce) containers sour cream
- 1 cup grated Parmesan cheese
- garlic salt to taste
DIRECTIONS
- Melt butter in a large
saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook
until tender, about 5 minutes.
Mix cream cheese and sour
cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook,
stirring occasionally, until thickened, 10 to 15 minutes. Serve with corn
chips
Shared by Sherry's friend, Jane Moore
WHITE CHOCOLATE
POPCORN
2
bags microwave popcorn (unbuttered or light butter)
1 pkg. Almond Bark
3 T. peanut butter
3 cups Rice Krispies
1 jar dry roasted peanuts
Pop popcorn and pour into large
bowl. Mix in Rice Krispies and peanuts.
Melt almond bark. Stir in peanut
butter. Mix until blended. Pour over
Popcorn mixture and stir to coat.
Spread mixture onto wax paper to cool.
You can also add M & M’s to the
mixture.
Shared by
Carol Kirsch Mitchell, Class of 1964
10-Minute Appetizer Spread
Prep Time:
10 min
Total Time:
10 min
Makes:
24 servings, 2 Tbsp. each
|
|
Take 1 pkg. (8 oz.) softened PHILADELPHIA Cream Cheese and 1/2 cup MIRACLE
WHIP Dressing and mix & match your recipe from these options...
|
|
1/2 cup TACO BELL HOME ORIGINALS
Thick 'N Chunky Salsa, 1 cup chopped tomatoes, 1 cup shredded lettuce
|
KRAFT Four Cheese Mexican Style
Shredded Cheese |
|
1 cup chopped tomatoes, 1 cup
chopped cucumbers, 1/4 cup chopped black olives
|
ATHENOS Crumbled Feta Cheese with
Garlic & Herb |
|
1/4 cup pesto, 1/4 cup chopped
artichokes, 1 cup chopped roasted peppers |
KRAFT Finely Shredded Italian
Style Five Cheese Blend |
|
1/2 cup spaghetti or pizza sauce,
1/4 cup sliced pepperoni, 1/2 cup chopped green pepper
|
KRAFT Finely Shredded Italian
Style Five Cheese Blend |
|
Then follow our 3 simple
steps:
|
MIX cream cheese and dressing until well blended. Spread on dinner plate
or serving platter. |
LAYER toppings over cream cheese
mixture. |
SPRINKLE with 1 cup cheese. Serve with NABISCO
Crackers and cut-up fresh vegetables.
|
|
|
Kansas
Caviar
2
cans of black eyed peas, drained and rinsed
Half a red onion, minced
Jalapeño peppers, minced
One red bell pepper, minced
One half glove of garlic, minced
Mix of vinegar and oil to taste
Chill
and serve with taco chips.
Parmesan Crisps
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 8 to 10 crisps
1/2 cup grated Parmesan
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone
or parchment lined baking sheet and lightly pat down. A silicone baking sheet is
highly recommended. Repeat with the remaining cheese, spacing the spoonfuls
about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.
Shared by Sherry's friend
Jane Moore
The Ultimate Stuffed Mushroom
Prep Time:
20 min
Total Time:
35 min
Makes:
20 servings, 1 stuffed mushroom each
|
|
20
medium
mushrooms |
3
Tbsp.
butter |
2
Tbsp.
finely chopped
onions
|
2
Tbsp.
finely chopped
red peppers
|
14
RITZ Crackers,
finely crushed (about 1/2 cup crumbs) |
2
Tbsp.
KRAFT 100% Grated Parmesan Cheese |
1/2
tsp.
Italian seasoning |
|
|
PREHEAT oven to 400°F. Remove
stems from mushrooms. Finely chop enough of the stems to measure 1/4
cup; set aside. Cover and refrigerate remaining stems for other use.
|
MELT butter in large skillet on medium heat. Add 1/4 cup
chopped mushroom stems, the onions and peppers; cook and stir until
vegetables are tender. Stir in cracker crumbs, cheese and Italian
seasoning. Spoon crumb mixture evenly into mushroom caps. Place on
ungreased baking sheet. |
BAKE 15 min. or until heated through.
|
|
|
Copied from Kraft Foods.com
RITZ®
Cheese Nachos
12
RITZ Crackers |
1/2
cup
KRAFT Shredded Cheddar & Monterey Jack Cheese |
2
Tbsp.
sliced
pitted ripe olives |
1/2
cup
TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa |
|
|
PLACE crackers on foil-lined baking sheet; sprinkle
evenly with cheese. Top with olives and salsa.
|
BAKE at 350°F for 3 to 4 minutes or until cheese
begins to melt. Serve immediately.
|
|
Great Substitute---Substitute
sliced jalapeno peppers for the olives
Copied from Kraft Foods.com
HOT PEPPER BUTTER
42 hot peppers (we use jalapeños) can use
other types
2 cups prepared yellow mustard
1 quart vinegar
6 cups sugar
1 tablespoon salt
1 cup flour
1 1/2 cups water
Grind hot peppers. Place in a large cooker and add mustard, vinegar, sugar
and salt. Place over medium heat. Bring pepper mixture to a boil,
lowering heat while you do the next step.
Combine flour and water to make a paste and add to pepper
mixture. Bring all to a boil once more and cook for five minutes, stirring
occasionally. Pour into sterilized pint jars and seal. Makes 6 to 7
pints. This is simple and wonderful on meats and sandwiches.
Shared by Linda Long Ross
CORN RELISH
10 cups corn (approximately 12 ears)
1 cup chopped green peppers
1 cup chopped red peppers
1 cup chopped onion
2 1/2 tablespoons mustard seed
1 cup chopped celery
1 teaspoon celery seed
1/2 teaspoon turmeric
2 cups sugar
2 1/2 cups white vinegar
Cut from cob and simmer in water for 5 minutes. Combine
other ingredients and add to corn. Simmer for 15 minutes. Put in
pint jars and process in boiling water bath for 15 minutes. Makes 5 - 6
pints.
From: Helen Taylor Link's kitchen!
BATTER HINTS
MILK BATTER:
Sift together 1 cup flour, 1 /2 teaspoons
baking powder and 1/2 teaspoon salt. Add 2 beaten eggs and 1/2 cup milk.
Stir until batter is smooth. If a thinner batter is desired, add more
milk.
BEER BATTER:
Thoroughly combine 1 1/2 cups flour and 1 1/2
cups beer (room temperature) in a large bowl. Cover and allow batter to
sit at room temperature for 3 hours or longer.
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