THE EDMONSON VOICE
  • Home
  • News
  • Community
    • VOICE Calendar >
      • About VOICE Calendar
    • County Schools Calendar
  • Obits
  • Sports
    • WildcatsLive/Schedules
    • Recorded Game Videos
  • Weather
  • Features
    • Recipe Of The Week
    • Opinion
    • Ask Mongoose
    • Arts/Entertainment
    • Legal/Professional Policy
    • Our Staff
    • Contest Rules
    • Our Sponsors
  • FAQs

Jack O' Lantern Cheese Ball

10/29/2021

0 Comments

 
Picture
INGREDIENTS:
  • 3 green onions, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
  • 1/4 cup finely chopped red peppers
  • 2 slices OSCAR MAYER Pepperoni
  • Round buttery crackers
DIRECTIONS:
  1. Cut 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups cheddar with mixer until blended. Stir in sliced onions and peppers. Refrigerate 1 hour.
  2. Shape into ball; roll in remaining cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose and mouth; press into cheese ball to make face. Insert green onion piece into top for stem.
  3. Serve with crackers.
KITCHEN TIPS:
  • Variation--Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
Used with permission from Kraft Foods
Picture
0 Comments

Layered Halloween Taco Dip

10/22/2021

0 Comments

 
Picture
INGREDIENTS:
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 Tbsp. TACO BELL® Taco Seasoning Mix
  • 1 cup TACO BELL® Thick & Chunky Medium Salsa
  • 1 can (16 oz.) TACO BELL® Refried Beans
  • 2 fully ripe avocados
  • 1 Tbsp. fresh lime juice
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup KRAFT Shredded Mild Cheddar Cheese
  • 1/2 cup each halved grape tomatoes and chopped green onions
  • 3 Tbsp. each fresh cilantro leaves and sliced black olives
DIRECTIONS:
  1. Mix cream cheese and taco seasoning mix until blended; spread onto large round platter. Top with layers of salsa and beans.
  2. Mash avocados with lime juice until smooth; spread over beans.
  3. Spoon sour cream into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle sour cream into spider web design on top of dip.
  4. Place remaining ingredients around edge of platter.
  5. Refrigerate 1 hour or until chilled.
KITCHEN TIPS:
  • Top with fresh or pickled jalapeño slices before refrigerating as directed.
Used with permission from Kraft Foods
Picture
0 Comments

Apple-Pecan Cheesecake

10/15/2021

0 Comments

 
Picture
INGREDIENTS:
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 Tbsp. brown sugar
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1-1/2 cups packed brown sugar, divided
  • 1 tsp. vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs
  • 3 Granny Smith apples, peeled, chopped
  • 3/4 cup chopped pecans
  • 1 tsp. ground cinnamon
DIRECTIONS:
  1. Heat oven to 325°F.
  2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of prepared pan.
  3. Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter.
  4. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
  • Tip 1--Healthy Living--Save 50 calories and 7g of fat, including 4 g sat fat by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
  • Tip 2--Special Extra--For an extra-special touch, drizzle caramel ice cream topping over each piece of cheesecake just before serving.
  • Tip 3--Best of Season--Prepare the apple topping using any of the many varieties of cooking apples that are available, such as Jonathan, Granny Smith, Rome, Empire or Cortland.
Used with permission from Kraft Foods
Picture
0 Comments

No-Bake Caramel Apple Éclair 'Cake'

10/7/2021

0 Comments

 
Picture
INGREDIENTS:
  • 20 KRAFT Caramels
  • 1 cup cold milk, divided
  • 1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed, divided
  • 1-1/2 cups finely chopped peeled Honeycrisp apples (about 2 apples)
  • 1 tsp. ground cinnamon
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1/2 cup frozen apple juice concentrate, thawed
  • 13-1/2 cinnamon graham crackers, broken crosswise in half (27 squares), divided
  • 1/4 cup PLANTERS Dry Roasted Peanuts, chopped
DIRECTIONS:
  1. Microwave caramels with 1/4 cup milk and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 min.; stir until caramels are completely melted and mixture is well blended. Reserve for later use.
  2. Microwave apples and cinnamon in separate microwaveable bowl 2 min. or until apples are softened. Cool 10 min. Meanwhile, beat pudding mix, apple juice concentrate and remaining milk in large bowl with whisk 2 min. Let stand until apples are cooled.
  3. Add apples and remaining COOL WHIP to pudding mixture; mix well.
  4. Cover bottom of 8-inch square dish with 9 graham squares, overlapping as necessary to form even layer; top with half the apple mixture. Repeat layers. Cover with remaining graham squares. Spread reserved caramel mixture over top of dessert.
  5. Refrigerate 3 hours.
  6. Sprinkle with nuts before serving.
KITCHEN TIPS:
  • Tip 1--Variation-- Prepare using 1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, fat-free milk, low-fat graham crackers and COOL WHIP LITE Whipped Topping.
  • Tip 2--Size Wise--Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Used with permission from Kraft Foods
Picture
0 Comments
    Picture
    Owners Jeff and Cindy Rich
    Sign in each visit and get $5 off your purchase of $50 or more after 5 visits! Be sure and also take advantage of our text alerts!
    Picture
    Picture

    Archives

    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016

CLICK HERE FOR MORE INFO
HOME
NEWS 
COMMUNITY


OBITS
FEATURES
WEATHER
​​
WILDCATS LIVE
​
SPORTS
CONTACT
copyright 2014-2023 The Edmonson Voice.
Call or text: 270-597-6550 ​editor@edmonsonvoice.com
PO BOX 94
BROWNSVILLE, KY 42210
CLICK HERE FOR DEADLINE INFO
  • Home
  • News
  • Community
    • VOICE Calendar >
      • About VOICE Calendar
    • County Schools Calendar
  • Obits
  • Sports
    • WildcatsLive/Schedules
    • Recorded Game Videos
  • Weather
  • Features
    • Recipe Of The Week
    • Opinion
    • Ask Mongoose
    • Arts/Entertainment
    • Legal/Professional Policy
    • Our Staff
    • Contest Rules
    • Our Sponsors
  • FAQs