Kraft kids ham & chedder loaf

Ingredients Needed:
1 lb. frozen bread or pizza dough, thawed
1 pkg. (9 oz) OSCAR MAYER Shaved Smoked Ham
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup MIRACLE WHIP Dressing
1 egg, beaten
1 Tbsp. KRAFT 100% Grated Parmesan Cheese



Step By Step
1. PREHEAT oven to 350°F. Place dough on lightly floured surface; flatten slightly with hands, then roll into 12 x 8-in. rectangle with rolling pin. (If dough is difficult to roll, cover with plastic wrap and let stand at room temperature for 30 min. before rolling out.)


2. TOP dough evenly with ham, overlapping slices slightly and leaving a 1/2-in. border around all sides.3. MIX cheddar cheese and dressing; spread evenly over ham.4. MOISTEN edges of dough with water. Starting at one of the long sides of dough, fold 1/3 of the dough over the filling, then repeat with other long side of dough. Firmly pinch ends of dough together to seal. Place, seam side down, on lightly greased baking sheet.

5. CUT 3 diagonal slits in top of dough with kitchen scissors. Brush evenly with egg; sprinkle with Parmesan cheese. Bake 35 to 40 min. or until golden brown. Cool 10 min. before cutting into 6 slices to serve (Adult-assisted). Makes 6 servings, 1 slice each.

Kraft creamy fiesta dip

1 cup KRAFT Real Mayo Mayonnaise
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Grated Parmesan Cheese

MIX all ingredients.
SERVE immediately. Or, cover and refrigerate until ready to serve.

Kraft Tuscan chicken simmer

4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Make It!
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.

REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

Cottage casserole

12 ounces bow tie or elbow pasta
4 cups Spicy Tomato Sauce (see recipe on www.familycircle.com) OR: bottled marinara sauce
1 container (1 pound) low-fat (1%) cottage cheese
1 container (8 ounces) sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed of excess liquid
3/4 cup chopped scallions
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese

Directions
1. Cook pasta according to package directions, omitting salt and undercooking by 2 minutes. Drain.

2. Meanwhile, heat oven to 375°F. Grease 12-cup oven-proof casserole.

3. Mix pasta, sauce, cottage cheese, sour cream, spinach, scallions, salt, pepper in bowl. Spoon into casserole. Top with cheddar. Cover with buttered foil.

4. To freeze unbaked casserole, cool casserole slightly. Cover with with waxed paper, then foil. Refrigerate until cold. Label. Freeze.

5. Bake, covered, in 375°F oven 35 minutes. Uncover. Bake 20 minutes, until temperature registers 150°F.

Note: If you have made and frozen the unbaked casserole ahead, transfer to refrigerator 2 days before serving; thaw completely or until no longer icy. To serve, proceed with step 5; remove waxed paper, then re-cover with buttered foil.

Kraft shortcut carrot cake

1 pkg. (2-layer size) spice cake mix 2 cups shredded carrots (about 3 large) 1 can (8 oz.) crushed pineapple, drained 1 cup PLANTERS Chopped Pecans, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 2 cups powdered sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Make It!
HEAT oven to 350°F. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over; cool completely.

MEANWHILE, beat cream cheese and sugar until well blended. Whisk in COOL WHIP.

STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.
Kraft Kitchens TipsSize-WiseLooking for a simple dessert to serve at a party? This quick version of a classic serves 18 people. For a Decorative DesignUse a toothpick to draw 4 diagonal lines across top of cake; sprinkle remaining 1/4 cup pecans over lines.SubstituteSubstitute yellow cake mix plus 2 tsp. ground cinnamon for the spice cake mix.

Easy lemon pie

1 can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 pack of Lemonade Kool-Aid
1 8 oz Cool-whip
1 prepared graham cracker pie crust

Mix the Eagle Brand milk, cool whip and kool-aid and pour into graham cracker crust. Refrigerate...The longer you refrigerate it the better it is

Chicken cordon blue casserole

¼ cup butter or margarine
¼ cup flour
¼ teaspoon salt
1/8 teaspoon pepper
¼ teaspoon dry mustard
1 cup milk
1 ½ cups cooked chicken, cubed
½ cut ham, cooked and cubed
4 slices Swiss cheese
1 can of crescent roll dough
1 tablespoon melted butter of margarine

Melt butter in saucepan over low heat and blend in flour, salt, pepper and dry mustard. Cook over low heat, stirring until mixture is smooth and bubbly. Stir in milk, blending until smooth. Let boil gently for about 1 minute and remove from heat. Add chicken and ham to sauce mixture. Spread in to an 8 x 8 pan that has been lightly greased and cover with sliced cheese. Spread crescent roll dough over the chicken mixture, making sure to cover completely. Pour melted butter or margarine over the crescent roll dough and bake for 20 to 25 minutes, or until filling is hot and bubbly and top is golden brown.

Hot chicken salad casserole

2 cans cream of mushroom soup
2 cups mayonnaise
4 cups of chopped celery
1 cup chopped onions
4 cups of cooked chicken
bread crumbs
1 cup stick butter

Directions
Preheat oven to 350 degrees. Mix all of the ingredients in a baking dish. Put breadcrumbs on top. Melt the butter and put on top of the breadcrumbs. Put the mixture in the oven for 45 - 60 minutes. When it is done, ENJOY!

Chili Chicken salad

1 pkg. (8oz) cream cheese, softened
2 cups cubed cooked chicken
1 1/2 cups shredded cheddar cheese
1 can (4 oz.) chopped green chilies
3 tbsp. chopped green onions
1 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1/4 tsp. chili powder
4 hard rolls

In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings. Cut top fourths off of rolls. Hollow out leaving 1/4 in of bread in bottom. Fill bottom of rolls with chicken mixture. Replace the tops. Place on a cookie sheet. Bake at 375 for 5-7 minutes. I like to put a slice of tomato on each sandwich after it comes out of the oven

Easy Apple tartlets

1 can refrigerated crescent rolls (8-count)
1 can apple pie filling
1 tbsp sugar
1/4 tsp cinnamon

Separate crescents and lay out on baking sheet. spoon equal portions of pie filling onto wide end of each crescent. fold pointed ends over fruit and press (fruit will not be completely covered). Combine sugar and cinnamon, sprinkle over tartlets. bake in 375 degree oven 15-20 minutes until golden brown

Sweet potato salad

2 pounds of sweet potatoes, peeled and cut into 1-inch cubes
Vegetable Cooking Spray
½ teaspoon coarse sea salt, divided
2 celery ribs, thinly sliced
1 jalapeno pepper, seeded and finely chopped
½ cup red onion, thinly sliced
1/3 cup sweet red bell pepper, diced
½ teaspoon sea salt
3 Tablespoons brown sugar
3 Tablespoons white vinegar
2 Tablespoon Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
1 Teaspoon Chinese Hot Sauce (or Duck Sauce)
2 Tablespoon of "real" Maple Syrup (not Karo, not regular pancake. If you need to substitute the maple syrup, then use honey, but maple syrup is a key flavor in this salad)
Dash of Texas Pete (to taste preference)
1 Teaspoon prepared mustard
2 Tablespoons of fresh (or 1 Tbsp of dried) sage
5 slices of peppered, maple-flavored or regular bacon, cooked and crumbled

Preheat oven to 400 degrees. Arrange cubed potatoes in an even layer in a 15 x 10-inch jelly roll pan. Coat with cooking spray and sprinkle with the "coarse" sea salt. Bake 40 minutes or just until tender. Let cool slightly.While potatoes are baking, stir together remaining ingredients in a large bowl until blended. Add cooked potatoes while they’re still warm, tossing gently to coat. Serve warm or at room temperature. If you do manage to have leftovers, it reheats wonderfully in the microwave.

Coffee mug 5 min chocolate cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Layered caribbean chicken salad

Dressing
1 container (6 oz) Yoplait® Original 99% Fat Free piña colada yogurt
1 1/2 to 2 tablespoons lime juice
1 teaspoon Caribbean jerk seasoning (dry)
Salad
3 cups shredded romaine lettuce
2 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese (4 oz)
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups diced peeled ripe fresh mango
1/2 cup chopped seeded plum (Roma) tomatoes (1 to 2 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup thinly sliced green onions (8 medium)
1/2 cup cashews

Total Time: 1 hour 30 min1. In small bowl, mix dressing ingredients until well blended.
2. In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.
High Altitude (3500-6500 ft): No change.


Do-Ahead
This salad can be made several hours ahead. Add the cashews just before serving.
Special Touch
Try garnishing with edible flowers. Nasturtiums, pansies and violas are just a few examples.
Did You Know?
This recipe was created by Barbara Jansky of Estero, FL and won $5,000 in a national recipe contest.

Nutrition Information:
1 Serving: Calories 450 (Calories from Fat 190); Total Fat 21g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 80mg; Sodium 320mg; Total Carbohydrate 34g (Dietary Fiber 8g, Sugars 12g); Protein 31g Percent Daily Value*: Vitamin A 45%; Vitamin C 35%; Calcium 35%; Iron 20% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 4

Crockpot apple cobbler

4 medium-sized apples, peeled and sliced

1/4 C. honey

1 t. cinnamon

2 T. butter, melted

2 C. granola cereal

Spray inside of Crock-Pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours, or overnight (alternately, cook on high 2-3 hours). Serve with milk

Kickin Chicken casserole

6 boneless, skinless chicken breast
2 cans of rotel mild or hot
1 can of cream of mushroom soup
1 can of cream of chicken soup
2 bags of egg noodles
1 stick of butter or margarine
2 onions
1 bell pepper
salt and pepper to your taste
1 jar of real Hormel Bacon Bits
1 large block of light Velveeta cheese

Directions
First, cube the chicken breast and place in a fairly big pot with butter and onions and bell peppers; saute until done. In another pot, boil egg noodles until done and set aside. In same pot with chicken, add entire can on cream of chicken and cream of mushroom soup along with both cans of rotel. Next, add in the entire block of Velveeta cheese until everything melts down. Next, throw in entire jar of Bacon Bits and stir, then remove from stove and add in egg noodles that were previously boiled. Add all contents to a large casserole dish and let bake at 350 for 20 minutes. Enjoy!

Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Servings: 10

Maryland style crab cakes

1 pound fresh lump crab meat
1 cup low-fat mayonnaise
1 tablespoon Dijon or dry mustard
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
Juice of lemon
7 Saltine crackers, crushed
2 tablespoons fresh minced parsley
Put crab meat in bowl. Mix rest of ingredients and add to crab meat. Chill for 2 hours. Form into 6 to 8 cakes. Place on buttered sheet pan and bake at 450 degrees until golden brown.

Note: Crab cakes can also be cooked in hot oil, pan-fried or broiled. Also, some cooks prefer using 2 slices of white bread torn into pieces instead of crackers.

Yummy pinapple cake

1 (18 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla pudding mix (not instant)
1 cup milk
1 (9 ounce) package cream cheese
1 (9 ounce) package Cool Whip Topping
1 (15 1/2 ounce) package crushed pineapple, well drained
1 cup flaked coconut
1 cup walnuts, chopped
Directions
Grease and flour a 12 x 17 or 12 x 15-inch pan.
Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
Cook pudding with 1 cup milk, let cool.
Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
Top with crushed pineapple.
6. Sprinkle with coconut and nuts.

Be sure to refrigerate leftovers

Chicken stuffed shells

1 box jumbo uncooked pasta shells
6 garlic cloves (minced)
2 chicken breasts (cooked and shredded)
1 (30 oz) container ricotta cheese
1/3 cup Italian breadcrumbs
1 ½ teaspoon salt
½ teaspoon pepper
1 ½ teaspoons dried parsley
6 basil leaves (torn)
1/3 cup half and half
28 oz pasta sauce
¼ cup parmesan cheese
1 cup mozzarella cheese


Step 1: Pre-heat the oven to 375 degrees. Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.
Step 2: Combine garlic, chicken, ricotta cheese, bread crumbs, half and half, salt, pepper, parsley, and basil and parmesan cheese in a food processor. Process until combined. If you don’t have a food processor, mix well with a spoon.
Step 3: Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes

Vanilla cream filling

3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract
Preparation
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.

Banana cream pie

Ingredients
1 (12-oz.) box vanilla wafers, divided
1/2 cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling (next recipe on blog
4 egg whites
1/2 cup sugar
Preparation
1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 1/2 cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.

2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.

3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 inch higher than top edge of crust.)

4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.

5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.

Note: For testing purposes only, we used Nabisco Nilla Wafers.

Key Lime cake

1 pkg Lemon Supreme Cake Mix
1 (3.4 oz) pkg lemon instant pudding and pie filling
4 large eggs
1/2 cup vegetable oil
1 cup water
1/4 cup Key lime juice
Glaze
2 cups confectioners' sugar
1/3 cup Key lime juice
2 tbsp water
2 tbsp butter or margarine, melted
Garnish
additional confectioners' sugar, lime slices and fresh strawberry slices, for garnish

Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.



For cake, combine cake mix, pudding mix, eggs, oil, 3/4 cup water and 1/4 cup Key lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Remove cake from pan onto cooling rack. Return cake to pan. Poke holes in top of warm cake with toothpick or long-tined fork.

For glaze, combine 2 cups confectioner's sugar, 1/3 cup Key lime juice, 2 tablespoons water and melted butter in medium bowl. Pour slowly over top of warm cake. Cool completely. Invert onto serving plate. Dust with additional confectioner's sugar. Garnish with lime slices and strawberry slices, if desired

7 layer salad

1/2 cup plain yogurt
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
1 tsp. sugar
1/2 tsp. dried dill weed
9 oz. pkg. frozen cheese tortellini
4 cups baby spinach leaves
2 cups chopped red cabbage
2 cups Havarti cheese cubes
2 cups grape tomatoes
8 slices bacon, cooked crisp and crumbled
1/2 cup freshly grated Parmesan cheese
Preparation:
Combine yogurt, buttermilk, and mayonnaise. Beat well. Stir in feta cheese, sugar, and dill weed and refrigerate. Cook tortellini as directed on package (you're really just thawing it). Drain tortellini and stir into dressing. Set aside.
Layer spinach and cabbage in 9x13 glass baking dish. Pour tortellini and dressing over. Top with Havarti and grape tomatoes. Sprinkle bacon over all, and top with Parmesan cheese. Chill well. Serves 10

Winter Peach crisp

2 29-ounce cans peaches
1/2 cup sugar
1/3 cup cornstarch
1 tablespoon lemon juice
Topping:

1/3 cup margarine, softened or melted
1 cup quick cooking oats
1/3 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
Preheat the oven to 400°. Open up the peaches and drain the juice into a small saucepan. Arrange the peaches in a lightly oiled 2-quart baking dish. If they are in large pieces then cut them into slices or chunks. Set the peaches aside.

Add the sugar, lemon juice and cornstarch to the drained peach juice. Stir it well with a small whisk or fork. Continue stirring until the cornstarch is dissolved. Heat the mixture over medium-high heat until it boils. You will have to stir it a lot to keep it from sticking and to prevent lumps. The mixture will become very thick as it cooks. When the mixture boils, continue cooking and stirring for a full minute. Remove the mixture from the heat and pour it over the peaches in the dish. Stir the mixture gently so the peaches will be evenly covered with the sauce..

Meanwhile, combine the topping ingredients in a medium bowl. Use a fork to mash them together until they are crumbly. Scatter the topping thickly over the peaches. Bake the crisp at 400° for 30 minutes, or until the topping is lightly browned and the filling is bubbly. Allow the crisp to cool for 20 minutes before serving. This will keep it from burning anyone. Serve with half and half or whipped cream or ice cream

Creamy Irish potato soup

2 tbsp. butter
4 medium green onions, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic Chicken Broth
1/8 tsp. ground black pepper
3 medium potatoes, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk


Directions:
HEAT butter in saucepan. Add onions and celery and cook until tender.

ADD broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 min. or until potatoes are tender.

PLACE half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through

Grandma's corn casserole

Ingredients
1 lb. ground beef
1/4 cup chopped white onion
2 cloves chopped garlic
1 lg. can of cream corn
2-3 cups mashed potatoes
2 tablespoons butter

Directions
Brown the ground beef with the onion and garlic and then drain off the excess grease. Put the ground beef mixture onto the bottom of a lightly greased casserole dish and pour the cream corn evenly on top of the beef mixture. Top the cream corn with the mashed potatoes and spread evenly. Dot the top of the mashed potatoes with butter and place in a pre-heated 350 degree oven for 30 minutes. Enjoy!

Apple Bread

4 eggs, beaten
2 c. sugar
1 c. oil
4 tbsp. sour cream
2 tsp. vanilla
4 c. flour
2 tsp. soda
1 tsp. salt
2 c. apples, chopped
1 c. pecans, chopped

Combine first 5 ingredients and beat well. Sift flour with soda and salt. Blend egg and flour mixtures. Fold in apples, and pecans, mixing until blended. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until sides pull away from pan. Can be frozen