Blog Archives - THE EDMONSON VOICE

Turtle S'mores Cheesecake Minis

1/29/2023

INGREDIENTS:

3/4 cup graham cracker crumbs
1/4 cup butter, melted
1 Tbsp. sugar
3/4 cup dulce de leche (sweetened milk caramel), warmed, divided
1/2 cup coarsely chopped pecans, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (14 oz.) JET-PUFFED Marshmallow Creme
1/2 cup JET-PUFFED Miniature Marshmallows
2 Tbsp. chocolate syrup

DIRECTIONS:

Mix graham crumbs, butter and sugar until blended; press onto bottoms of 10 paper-lined muffin cups. Spoon 1/2 cup dulce de leche evenly over crusts; sprinkle with 1/3 cup nuts.
Beat cream cheese and marshmallow creme in small bowl with mixer until blended. Add 2 Tbsp. of the remaining dulce de leche; mix well. Spoon into muffin cups; top with marshmallows.
Drizzle with chocolate syrup and remaining dulce de leche; sprinkle with remaining nuts. Refrigerate 3 hours.

This recipe was used with permission from Kraft Foods.

5-Layer Mexican Dip

1/20/2023

INGREDIENTS:

1 can (15-1/2 oz.) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup sour cream
1 cup KRAFT Shredded Cheddar Cheese
3 green onions, sliced
1/3 cup sliced black olives
1 tomato, chopped

DIRECTIONS:

Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
Top with layers of remaining ingredients.
Refrigerate several hours.

KITCHEN TIPS:

Serve with tortilla chips.
Prepare using fat-free refried black beans, KRAFT 2% Milk Shredded Cheddar Cheese and fat free sour cream.

This recipe was used with permission from Kraft Foods.

Marbled Chocolate Cheesecake

1/13/2023

INGREDIENTS:

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sugar, divided
2 eggs, divided
1 chocolate cookie crumb crust (6 oz.)
1/2 tsp. vanilla

DIRECTIONS:

Heat oven to 350ºF.
Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.
Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.

KITCHEN TIPS:

Here's a cheesecake to serve on the weekend when special friends come to dinner. Remember to keep tabs on portions of this rich, chocolatey dessert.
Prepare using a ready-to-use graham cracker crumb crust.
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

This recipe was used with permission from Kraft Foods.

Easy Bruschetta

1/7/2023

INGREDIENTS:

1 French bread baguette (1 lb.), cut into 24 slices
1/2 cup prepared GOOD SEASONS Italian Dressing Mix
1/2 cup KRAFT Grated Parmesan Cheese
2 large tomatoes, chopped
2 green onions, sliced

DIRECTIONS:

Heat broiler.
Place bread slices in single layer on baking sheet. Broil 2 min. on each side or until golden brown on both sides.
Mix dressing and cheese until blended. Reserve 1/4 cup dressing mixture; brush remaining dressing mixture onto toast slices.
Combine tomatoes, onions and reserved dressing mixture; spoon onto toast slices just before serving.

This recipe was used with permission from Kraft Foods.