Recipe Of The Week

Slow Cooker Loaded Baked Potato Soup

9/30/2023

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INGREDIENTS:

8 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
1 onion, finely chopped
2 Tbsp. flour
1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1 pkg. (8 oz.) shredded cheddar cheese, divided
1/2 cup milk
1/2 cup sour cream
1/4 cup chopped fresh chives

DIRECTIONS:

Cook and stir bacon in large Skillet on medium heat until crisp. Remove bacon from Skillet with slotted spoon, reserving 2 Tbsp. drippings in Skillet. Drain bacon on paper towels; refrigerate until ready to use.
Add onions to drippings in Skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook 1 min., stirring constantly. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into Slow Cooker sprayed with cooking spray. Stir in remaining broth. Add potatoes; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Use slotted spoon to transfer 4 cups of the potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining potato mixture in Slow Cooker; cook and stir until melted. Add mashed potatoes and milk; mix well. Cook, covered, 5 min. or until heated through.
Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.

This recipe was used with permission from Kraft Foods.

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S'mores Cheesecake

9/22/2023

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INGREDIENTS:

10 graham crackers, divided
3 Tbsp. butter or margarine, melted
3/4 cup plus 3 Tbsp. sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
2 cups JET-PUFFED Miniature Marshmallows, divided
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped, divided

DIRECTIONS:

Heat oven to 325°F.
Chop 2 grahams coarsely; reserve for later use. Finely crush remaining grahams; mix with butter and 3 Tbsp. sugar. Press onto bottom of 9-inch springform pan. Bake 10 min.; cool.
Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1 cup each marshmallows and chocolate.
Pour cream cheese batter over crust; sprinkle with reserved chopped grahams, remaining chopped chocolate and remaining marshmallows.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Kitchen Tip:

If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

This recipe was used with permission from Kraft Foods.

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Chicken N' Peppers Pasta Skillet for Two

9/15/2023

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INGREDIENTS:

1 cup rotini pasta, uncooked
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup thin green pepper strips
1/4 cup chopped onions
1 cup CLASSICO Tomato and Basil Pasta Sauce
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese

DIRECTIONS:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring occasionally. Add vegetables; cook 3 to 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
Drain pasta. Add to chicken mixture along with the pasta sauce; mix lightly. Cook 5 min. or until heated through, stirring occasionally. Top with cheese; cover. Remove from heat. Let stand 2 to 3 min. or until cheese is melted.

This recipe was used with permission from Kraft Foods.

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Chocolate Peanut Butter Dessert

9/8/2023

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INGREDIENTS:

12 peanut butter sandwich cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup creamy peanut butter
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 oz. BAKER'S Semi-Sweet Chocolate, melted

DIRECTIONS:

Crush 8 cookies into fine crumbs; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
Beat next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP.
Spoon 1/2 cup cream cheese mixture into small bowl; stir in melted chocolate until blended. Spread half the remaining cream cheese mixture onto crust; top with chocolate mixture. Cover with remaining cream cheese mixture.
Freeze 4 hours or until firm. Invert dessert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.

This recipe was used with permission from Kraft Foods.

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Quick-Fix Beef Burrito Skillet

9/1/2023

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INGREDIENTS:

1 lb. lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
1 cup TACO BELL® Thick & Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup sour cream
1 large green onion, chopped

DIRECTIONS:

Brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet.
Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
Stir in tortilla pieces; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted.
Top with sour cream and onions.

This recipe was used with permission from Kraft Foods.

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Garden - Fresh Pasta Salad

8/25/2023

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INGREDIENTS:

1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 each red onion and red pepper, chopped
2 cups halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese

DIRECTIONS:

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
Refrigerate 1 hour. Stir gently before serving; top with cheese.

This recipe was used with permission from Kraft Foods.

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Football Shaped Cookie Balls

8/18/2023

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INGREDIENTS:

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) chocolate creme-filled chocolate sandwich cookies, finely crushed
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1 Tbsp. white decorating icing

DIRECTIONS:
Mix cream cheese and cookie crumbs until blended.
Roll into 40 (1-inch) balls; shape each into oval to resemble football. Freeze 10 min. Dip in melted chocolate; place in single layer on waxed paper-covered baking sheet. Use icing to draw laces on footballs.
Refrigerate 1 hour or until firm.

This recipe was used with permission from Kraft Foods.

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Chocolate Cookie Bark

8/11/2023

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INGREDIENTS:

2 Tbsp. creamy peanut butter
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), melted
10 vanilla creme-filled chocolate sandwich cookies, coarsely crushed, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted

DIRECTIONS:

Mix peanut butter and white chocolate in medium bowl until blended. Add half the cookie crumbs; mix well.
Combine semi-sweet chocolate and remaining cookie crumbs.
Drop spoonfuls of the 2 chocolate mixtures alternately onto waxed paper-covered baking sheet. Swirl gently with knife.
Refrigerate 1 hour or until firm. Break into small pieces to serve.

This recipe was used with permission from Kraft Foods.

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Chocolate Chip Cheesecake Bars

7/28/2023

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INGREDIENTS:

14 graham cracker sheets
1/2 cup butter, melted
2 Tbsp. brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/3 cups granulated sugar
1/4 cup heavy whipping cream, at room temperature
1/4 cup sour cream, at room temperature
1 tsp. vanilla
4 eggs, at room temperature
1-1/2 cups semi-sweet chocolate chips, divided
1 Tbsp. coconut oil

DIRECTIONS:

Preheat the oven to 325°F.
Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a “steam room,” ensuring your cheesecake won’t crack.)
To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they’re processed to resemble a coarse meal.
Add the butter and brown sugar, and process or mix until combined.
Grease a 9x13-inch casserole dish, and line it with parchment paper so you can easily pull the bars out of the dish when you want to slice and serve.
Press the graham cracker mixture onto the bottom of the dish and set aside.
To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the granulated sugar and beat together for 1 min.
Add the whipping cream, sour cream, and vanilla and beat until everything is mixed well.
Crack the eggs into a separate bowl. Add the eggs, one at a time, to the cream cheese mixture, scraping the side of the bowl after each addition. Mix until the eggs are just incorporated.
Using a spatula or spoon, fold in 1 cup of chocolate chips by hand.
Pour the cheesecake batter into the casserole dish. Place the dish on the middle rack of the oven.
Bake for 55 min. to 1 hour and 5 min. The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.
Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
After the hour has passed, remove the cheesecake from the oven and allow it to cool completely for about 2 to 3 hours before placing it in the fridge to chill at least 2 hours.
When you’re ready to serve, pull up on the parchment to remove the cheesecake from the pan. Slice into bars, cleaning the knife between each slice to get a clean cut.
To top the bars with the chocolate drizzle, microwave the remaining chocolate chips and coconut oil in the microwave in 30-second increments until smooth. Drizzle the chocolate all over the top of the bars. Allow it to set for 5 min., and serve!

This recipe was used with permission from Kraft Foods.

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Mini Memphis-Style BBQ Burgers

7/21/2023

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INGREDIENTS:

1 lb. lean ground beef
2 Tbsp. finely chopped red onions
4 KRAFT Singles, halved
8 slider buns, toasted
1/2 cup coleslaw
4 slices OSCAR MAYER Bacon, cooked, cut in half
1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce

DIRECTIONS:

Heat grill to medium-high heat.
Mix meat and onions just until blended; shape into 8 (1/2-inch-thick) patties.
Grill 3 min. on each side or until done (160ºF), topping with Singles halves for the last minute.
Fill buns with cheeseburgers and remaining ingredients.

This recipe was used with permission from Kraft Foods.

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