Blog Archives - THE EDMONSON VOICE

Lemon Chicken Piccata Recipe

3/24/2023

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.

Green Velvet Cupcakes

3/17/2023

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.

Chocolate White Chocolate Chunk Cookies

3/10/2023

INGREDIENTS:

2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-1/2 cups firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, melted, cooled slightly
9 oz. BAKER'S White Chocolate, coarsely chopped
1 cup chopped pecans

DIRECTIONS:

Preheat oven to 350°F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate and pecans.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 11 to 12 minutes or until cookies feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

This recipe was used with permission from Kraft Foods.

Bacon & Cheese Stuffed Chicken Breast

3/6/2023

INGREDIENTS:

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Shredded American & Cheddar Cheeses
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 egg
1/4 cup chopped fresh cilantro
2 Tbsp. KRAFT Shredded Parmesan Cheese

DIRECTIONS:

Heat oven to 350°F.
Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with combined American cheese blend and bacon. Press cut edges of pockets together to seal.
Whisk egg in pie plate. Combine cilantro and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in cilantro mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
Bake 20 to 25 min. or until chicken is done (165ºF).

This recipe was used with permission from Kraft Foods.

Cream Cheese Squares

3/3/2023

INGREDIENTS:

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 egg, beaten
3/4 cup sugar, divided
2 Tbsp. ground cinnamon

DIRECTIONS:

Heat oven to 350°F.
Unroll 1 can of dough onto bottom of 13x9-inch pan sprayed with cooking spray; pat out to evenly cover bottom of pan, firmly pressing perforations and seams together to seal.
Beat cream cheese, vanilla, egg and 1/2 cup sugar with mixer until blended; spread over dough in pan.
Unroll remaining crescent dough onto large sheet of waxed paper; firmly press perforations and seams together to form 13x9-inch rectangle. Invert over cream cheese mixture; remove and discard waxed paper.
Bake 30 to 35 min. or until golden brown. Combine remaining sugar and cinnamon; sprinkle over dessert before cutting into squares to serve.

This recipe was used with permission from Kraft Foods.