Blog Archives - THE EDMONSON VOICE

Slow Cooker Loaded Baked Potato Soup

9/30/2023

INGREDIENTS:

8 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
1 onion, finely chopped
2 Tbsp. flour
1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1 pkg. (8 oz.) shredded cheddar cheese, divided
1/2 cup milk
1/2 cup sour cream
1/4 cup chopped fresh chives

DIRECTIONS:

Cook and stir bacon in large Skillet on medium heat until crisp. Remove bacon from Skillet with slotted spoon, reserving 2 Tbsp. drippings in Skillet. Drain bacon on paper towels; refrigerate until ready to use.
Add onions to drippings in Skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook 1 min., stirring constantly. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into Slow Cooker sprayed with cooking spray. Stir in remaining broth. Add potatoes; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Use slotted spoon to transfer 4 cups of the potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining potato mixture in Slow Cooker; cook and stir until melted. Add mashed potatoes and milk; mix well. Cook, covered, 5 min. or until heated through.
Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives.

This recipe was used with permission from Kraft Foods.

S'mores Cheesecake

9/22/2023

INGREDIENTS:

10 graham crackers, divided
3 Tbsp. butter or margarine, melted
3/4 cup plus 3 Tbsp. sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
2 cups JET-PUFFED Miniature Marshmallows, divided
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped, divided

DIRECTIONS:

Heat oven to 325°F.
Chop 2 grahams coarsely; reserve for later use. Finely crush remaining grahams; mix with butter and 3 Tbsp. sugar. Press onto bottom of 9-inch springform pan. Bake 10 min.; cool.
Meanwhile, beat cream cheese, vanilla and remaining sugar in large bowl until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1 cup each marshmallows and chocolate.
Pour cream cheese batter over crust; sprinkle with reserved chopped grahams, remaining chopped chocolate and remaining marshmallows.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Kitchen Tip:

If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

This recipe was used with permission from Kraft Foods.

Chicken N' Peppers Pasta Skillet for Two

9/15/2023

INGREDIENTS:

1 cup rotini pasta, uncooked
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup thin green pepper strips
1/4 cup chopped onions
1 cup CLASSICO Tomato and Basil Pasta Sauce
1/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese

DIRECTIONS:

Cook pasta as directed on package, omitting salt.
Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring occasionally. Add vegetables; cook 3 to 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
Drain pasta. Add to chicken mixture along with the pasta sauce; mix lightly. Cook 5 min. or until heated through, stirring occasionally. Top with cheese; cover. Remove from heat. Let stand 2 to 3 min. or until cheese is melted.

This recipe was used with permission from Kraft Foods.

Chocolate Peanut Butter Dessert

9/8/2023

INGREDIENTS:

12 peanut butter sandwich cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup creamy peanut butter
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 oz. BAKER'S Semi-Sweet Chocolate, melted

DIRECTIONS:

Crush 8 cookies into fine crumbs; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
Beat next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP.
Spoon 1/2 cup cream cheese mixture into small bowl; stir in melted chocolate until blended. Spread half the remaining cream cheese mixture onto crust; top with chocolate mixture. Cover with remaining cream cheese mixture.
Freeze 4 hours or until firm. Invert dessert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.

This recipe was used with permission from Kraft Foods.

Quick-Fix Beef Burrito Skillet

9/1/2023

INGREDIENTS:

1 lb. lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
1 cup TACO BELL® Thick & Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup sour cream
1 large green onion, chopped

DIRECTIONS:

Brown meat in large nonstick skillet on medium heat; drain. Return meat to skillet.
Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
Stir in tortilla pieces; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted.
Top with sour cream and onions.

This recipe was used with permission from Kraft Foods.

COPYRIGHT 2014-2023.

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