Blog Archives - THE EDMONSON VOICE

Spicy Chicken Mac and Cheese Skillet

8/26/2022

INGREDIENTS:

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (14-1/2 oz.) diced tomatoes and green chiles, drained
1 can (14-1/2 oz.) diced tomatoes, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

DIRECTIONS:

Prepare Dinner as directed on package.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Stir in tomatoes and soup; cook on medium heat 5 min. or until chicken is done, stirring occasionally.
Add Dinner; stir until blended. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

KITCHEN TIPS:

Prepare as directed, using KRAFT Shredded Colby & Monterey Jack Cheeses or KRAFT Shredded Mild Cheddar Cheese.

This recipe was used with permission from Kraft Foods

Pull-Apart Coffee Cake

8/19/2022

INGREDIENTS:

1 can (16.3 oz.) refrigerated buttermilk biscuits
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. orange zest
1/4 tsp. ground cinnamon
2 Tbsp. butter, melted
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup powdered sugar
2 tsp. milk
2 Tbsp. chopped toasted pecans

DIRECTIONS:

Heat oven to 350ºF.
Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
Bake 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.
Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.

KITCHEN TIPS:

Serve with a hot cup of brewed MAXWELL HOUSE Coffee.
This simple coffee cake is equally delicious whether served warm or at room temperature.

This recipe was used with permission from Kraft Foods

Peanut Butter Blossoms

8/5/2022

INGREDIENTS:

1/2 cup butter, softened
2/3 cup creamy peanut butter
2/3 cup granulated sugar, divided
1/3 cup packed brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/2 cups flour
1/3 cup cocktail peanuts, finely chopped
1 tsp. baking soda
1/2 tsp. salt
48 foil-wrapped milk chocolate pieces, unwrapped

DIRECTIONS:

Heat oven to 375°F.
Beat butter, peanut butter, 1/3 cup granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, nuts, baking soda and salt. Gradually add to butter mixture, beating after each addition until well blended.
Shape dough into 48 balls, each about 1 inch in diameter; roll in remaining granulated sugar. Place, 2 inches apart, on baking sheets.
Bake 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Used with permission from Kraft Foods