Blog Archives - THE EDMONSON VOICE

Savory Parmesan Bites

7/29/2022

INGREDIENTS:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 red pepper, chopped
1/4 cup chopped fresh parsley

DIRECTIONS:

Heat oven to 350°F.
Mix cream cheese and 3/4 cup Parmesan until blended.
Unroll dough; separate into 8 rectangles. Press seams and perforations together to seal. Spread with cream cheese mixture; top with peppers and parsley.
Fold each dough rectangle lengthwise into thirds; cut crosswise into 4 squares.
Place, seam sides down, on baking sheet; sprinkle with remaining Parmesan.
Bake 13 to 15 min. or until golden brown

Used with permission from Kraft Foods

One-Pan Cajun Chicken-Pasta Skillet

7/22/2022

INGREDIENTS:

1 pkg. (9 oz.) refrigerated fettuccine
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 Tbsp. Cajun seasoning, divided
1 cup each red and yellow pepper strips
1 pkg. (5 oz.) baby spinach leaves
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk
2 green onions, sliced
1/2 cup KRAFT Shredded Parmesan Cheese

DIRECTIONS:

Cook pasta in boiling water in large skillet 2 min. Drain pasta in colander; set aside.
Heat oil in same skillet over medium heat. Add chicken; sprinkle evenly with 1 tsp. Cajun seasoning. Cook 5 min. or until chicken is done, stirring frequently. Spoon chicken into bowl; cover to keep warm.
Add peppers to skillet; sprinkle with 1 tsp. of the remaining Cajun seasoning. Cook and stir 5 min. or until peppers are crisp-tender. Return chicken to skillet. Add spinach; cook and stir 2 to 3 min. or just until spinach is wilted.
Add cream cheese, milk and remaining Cajun seasoning to chicken mixture; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Add pasta; cook 3 to 5 min. or until heated through, stirring frequently. Remove skillet from heat.
Top chicken mixture with onions and Parmesan.

KITCHEN TIPS:

For a touch of heat, prepare using 1 tub (7.5 oz.) PHILADELPHIA Jalapeño Cream Cheese Spread.

Used with permission from Kraft Foods

Triple-Layer Chocolate Pie

7/15/2022

INGREDIENTS:

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1 chocolate cookie crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

DIRECTIONS:

Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
Refrigerate 3 hours or until firm.

KITCHEN TIPS:

Prepare using fat-free milk, a ready-to-use reduced-fat graham cracker crumb crust and COOL WHIP LITE Whipped Topping.
Garnish with fresh strawberries and fresh mint sprigs just before serving.
Prepare using JELL-O Lemon Flavor Instant Pudding and a ready-to-use graham cracker crumb crust.

used with permission from Kraft foods

Watermelon Popsicles

7/8/2022

INGREDIENTS:

1 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 Tbsp. miniature semi-sweet chocolate chips
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS:

Combine 1/3 cup sugar and dry lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
Meanwhile, repeat Step 1 using strawberry gelatin mix but omitting the refrigerating step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
Beat cream cheese and remaining sugar with mixer in medium bowl until blended. Stir in COOL WHIP; spoon over gelatin in cups.
Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

KITCHEN TIPS:

Look for wooden pop sticks in craft or hobby stores. If you don't have pop sticks, you can use plastic spoons for handles instead.
Dip cups in warm water for 15 sec. Peel off cups. (Do not twist or pull pop sticks.)

Used with permission from Kraft Foods

Fourth of July Cheesecake

7/2/2022

INGREDIENTS:

1-1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup strawberry jam, warmed
1 cup blueberries

DIRECTIONS:

Combine graham crumbs, butter and granulated sugar; press onto bottom of 13x9-inch dish.
Beat cream cheese and powdered sugar with mixer until blended. Gently stir in COOL WHIP; spread over crust. Refrigerate 1 hour.
Place assorted sizes of star-shaped cookie cutters on top of cheesecake; press gently into cheesecake to secure. Drizzle jam around cookie cutters; spread gently to completely cover area around cookie cutters. Carefully remove cookie cutters. Arrange blueberries around edge of cheesecake.

KITCHEN TIPS:

Place unopened 8-oz. tub of COOL WHIP in the refrigerator for 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
This colorful cheesecake can be refrigerated up to 24 hours before serving.

used with permission from Kraft Foods