Blog Archives - THE EDMONSON VOICE

Peanut Butter Cookies

1/31/2025

INGREDIENTS:

2-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup creamy peanut butter
1 cup granulated and packed brown sugar
2 eggs
1 tsp vanilla

DIRECTIONS:

Heat oven to 350°F.
Mix first 4 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.
Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

This recipe was used with permission from Kraft Foods.

Bacon Cheeseburger Casserole

1/24/2025

INGREDIENTS:

1 lb lean ground beef
1 onion, chopped
1/3 cup HEINZ Tomato Ketchup
2 tbsp HEINZ Yellow Mustard
1 cup Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER Bacon, cooked, crumbled
4 cups (1/2 of 32-oz. pkg.) ORE-IDA TATER TOTS

DIRECTIONS:

Heat oven to 400ºF.
Brown ground beef with onions in skillet; drain. Return meat to skillet. Stir in ketchup and mustard.
Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining ingredients.
Bake 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

This recipe was used with permission from Kraft Foods.

Creamy No-Bake Cheesecake

1/17/2025

INGREDIENTS:

1 pkg (4-serving size) Jell-O Vanilla Instant Pudding
1-1/4 cups cold milk
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/4 cup sugar
1-1/2 cups thawed Cool Whip Whipped Topping, divided
1 ready-to-use chocolate pie crust (170 g)
1 oz (1/8 of 225-g pkg.) Baker's Semi-Sweet Chocolate

DIRECTIONS:

Beat pudding mix and milk in medium bowl with whisk 2 min.
Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
Refrigerate 4 hours.
Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.

This recipe was used with permission from Kraft Foods.

Winter Vegetable Beef Stew

1/10/2025

INGREDIENTS:

3/4 cup KRAFT Zesty Italian Dressing
2 lb beef stew meat, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
1/2 lb sliced fresh mushrooms
1 large onion, chopped
6 carrots (about 1 lb.), sliced
1-1/2 lb red potatoes (about 5), peeled, cut into large chunks
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

DIRECTIONS:

Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.

This recipe was used with permission from Kraft Foods.

Simply Lasagna

1/3/2025

INGREDIENTS:

1 lb lean ground beef
1 egg, beaten
1 container (15 oz.) part-skim ricotta cheese
1/4 cup chopped fresh parsley
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup water
12 lasagna noodles, uncooked

DIRECTIONS:

Heat oven to 350°F.
Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

This recipe was used with permission from Kraft Foods.