Recipe Of The Week

Graduation Cap Cupcakes

5/26/2023

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INGREDIENTS:

1 pkg. (2-layer size) chocolate cake mix
1 env. KOOL-AID Orange Flavor Unsweetened Drink Mix
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
12 graham crackers, broken crosswise in half (24 squares)
2 cups thawed COOL WHIP Whipped Topping
2 chewy fruit snack rolls, any color
24 jelly beans

DIRECTIONS:

Heat oven to 350ºF.
Prepare cake batter as directed on package. Blend in dry drink mix; spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely. Meanwhile, spread 1 tsp. melted chocolate onto each graham square to completely cover top of graham; place in single layer on baking sheet. Refrigerate until firm.
Remove liners from cupcakes; place cupcakes upside-down on plate. Use wooden spoon handle to poke deep hole in center of each cupcake, being careful to not poke through to bottom of cupcake. Spoon COOL WHIP into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe COOL WHIP into holes and onto tops of cupcakes, reserving small amount of COOL WHIP for later use. Top cupcakes with grahams, chocolate sides up, to resemble graduation caps.
Use fruit rolls to make tassels for caps. (See tip.) Add 1 tassel and jelly bean to top of each graham square, securing each with dab of remaining COOL WHIP.

This recipe was used with permission from Kraft Foods.

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Chocolate Cookie 'Doughnuts'

5/19/2023

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INGREDIENTS:

1-1/2 cups flour
1 Tbsp. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
2 eggs
3/4 cup milk
24 vanilla creme-filled chocolate sandwich cookies
3 cups oil, for frying
2 Tbsp. powdered sugar

DIRECTIONS:

Mix flour, granulated sugar, baking powder and salt in medium bowl; set aside.
Beat eggs and milk with wire whisk until well blended. Add to flour mixture; mix well. Let stand 10 min. Meanwhile, pour oil into deep fryer or large deep saucepan to 3-inch depth; heat to 375°F.
Dip cookies, 1 at a time, into batter, allowing excess to drip back into bowl. Gently add cookies to hot oil. Fry, 3 to 4 at a time, until golden brown on both sides, turning over halfway through the cooking time. Drain on paper towels; sprinkle with powdered sugar. Serve warm.

KITCHEN TIP:

Sprinkle sugar over doughnuts by placing sugar in mesh strainer and shaking over doughnuts.

This recipe was used with permission from Kraft Foods.

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Mom's Bruschetta Meatloaf

5/12/2023

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Let's hear it for Mom! The combination of ground beef, stuffing and bruschetta-style ingredients makes this meatloaf comfort food at its most delicious.

INGREDIENTS:

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 lb. extra-lean ground beef
1 egg
2 green onions, finely chopped
1/2 cup KRAFT Shredded Italian* Five Cheese Blend

DIRECTIONS:

Heat oven to 375°F.
Mix tomatoes and stuffing mix. Reserve half for later use. Add meat and egg to remaining stuffing mixture; mix well. Press onto bottom of 8-inch square baking dish.
Combine reserved stuffing mixture and onions; spread over meat mixture. Cover.
Bake 45 min.; top with cheese. Bake, uncovered, 10 min. or until meatloaf is done (160ºF).

KITCHEN TIPS:

Serve this comfort-food classic with hot mashed potatoes and a steamed fresh vegetable, such as broccoli.

This recipe was used with permission from Kraft Foods.

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Chocolate Molten Lava Cakes

4/28/2023

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INGREDIENTS:

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

DIRECTIONS:

Heat oven to 425°F.
Butter 4 small custard cups; place on baking sheet.
Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
Bake 13 to 14 min. or until edges of desserts are firm but centers are still soft. Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

KITCHEN TIPS:

How to bake cakes in Muffin Cups -Prepare batter as directed; pour into 10 paper-lined muffin cups. Bake in 425ºF oven 10 min. or until sides are firm but centers are still soft. Let stand 1 min. Makes 10 servings.
Make ahead - Prepare batter as directed; pour into prepared custard cups. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
How to double recipe - Double all ingredients; spoon into 8 custard cups or soufflé dishes. Bake as directed. Makes 16 servings.

This recipe was used with permission from Kraft Foods.

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Buffalo Chicken Burgers

4/21/2023

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INGREDIENTS:

1 Tbsp. milk
1 slice white bread, torn
1 lb. ground chicken
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. crumbled blue cheese
4 hamburger buns, toasted
1/4 cup Buffalo wing sauce
1 stalk celery, thinly sliced

DIRECTIONS:

Heat grill to medium heat.
Drizzle milk over bread in medium bowl; let stand 2 min. Add chicken; mix just until blended. Shape into 4 (1/2-inch-thick) patties.
Grill 5 to 7 min. on each side or until done (165°F). Meanwhile, mix cream cheese and blue cheese until blended.
Spread cut sides of buns with cheese mixture. Place burgers on bottom halves of buns; brush with Wings Sauce. Top with celery; cover with tops of buns.

This recipe was used with permission from Kraft Foods.

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Strawberry Cheesecake Dip

4/14/2023

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INGREDIENTS:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups chopped fresh strawberries
1/2 tsp. lime zest

DIRECTIONS:

Mix cream cheese, dry pudding mix and milk in large bowl with whisk 2 min.
Stir in COOL WHIP and strawberries.
Refrigerate 1 hour.
Sprinkle with lime zest before serving.

KITCHEN TIPS:

Serve with assorted cut-up fresh fruit, vanilla wafers or graham crackers.
Freeze scoops of any leftover dip in single layer in waxed paper-lined pan until firm. Transfer to freezer-weight resealable plastic bag. Freeze up to 2 months. Top with additional lime zest before serving with vanilla wafers.

This recipe was used with permission from Kraft Foods.

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Fluffy Marshmallow Bunny Cupcakes

4/7/2023

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INGREDIENTS:

1 pkg. (2-layer size) white cake mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
6 drops food coloring, any color
24 JET-PUFFED Marshmallows
2 Tbsp. colored sugar decorating gel

DIRECTIONS:

Prepare and bake cake batter as directed on package for 24 cupcakes; cool completely.
Tint COOL WHIP with food coloring; spread onto cupcakes.
Cut each marshmallow crosswise in half with clean kitchen shears. Press cut-sides of 24 marshmallow halves into colored sugar; flatten each slightly for the bunny's face. Cut through center of each of the remaining marshmallow halves to within 1/4 inch of opposite side; separate pieces slightly to resemble the bunny's ears. Press cut-sides of each ear into colored sugar; flatten slightly. Arrange faces and ears on tops of cupcakes. Decorate faces with gel. Keep refrigerated.

This recipe was used with permission from Kraft Foods.

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Baker's One Bowl Easter Egg Brownies

3/31/2023

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INGREDIENTS:

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped walnuts
assorted decorating gels
assorted candies

DIRECTIONS:

Heat oven to 350°F.
Line 13x9-inch pan with foil, with ends extending over sides. Grease foil; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts until well blended; spread into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Use foil handles to lift brownies from pan. Cut into egg shapes with 3-inch oval cookie cutter. Decorate with decorating gels and candies to resemble Easter eggs.

This recipe was used with permission from Kraft Foods.

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Lemon Chicken Piccata Recipe

3/24/2023

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DIRECTIONS:

3 large lemons, divided
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Mayo with Olive Oil
22 round buttery crackers, finely crushed
2 Tbsp. olive oil
2 tsp. chopped fresh parsley
1/2 cup chicken broth
1 Tbsp. butter
1 Tbsp. capers

INGREDIENTS:

Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs.
Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165ºF). Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.
Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.

KITCHEN TIPS:

Serve over hot cooked angel hair pasta.
You should get about 3/4 cup juice from the 2-1/2 lemons.

This recipe was used with permission from Kraft Foods.

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Green Velvet Cupcakes

3/17/2023

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INGREDIENTS:

1 pkg. (2-layer size) white cake mix
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. green food coloring
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 Tbsp. green sprinkles

DIRECTIONS:

Heat oven to 350°F.
Prepare and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.
Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.
Spoon COOL WHIP mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes. Top with sprinkles.

This recipe was used with permission from Kraft Foods.

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