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No-Bake Apple Pie Cheesecake

9/20/2024

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INGREDIENTS:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 3 cups thawed COOL WHIP Whipped Topping
  • 1-1/3 cups sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter
  • 4  Gala apples, peeled, cored and chopped
  • 1/2 cup water
  • 2 tsp cornstarch
  • 1/2 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp vanilla

DIRECTIONS:
  1. Graham Cracker Crust:
  2. Heat oven to 375°F.
  3. In a medium mixing bowl, combine graham cracker crumbs, butter, sugar and cinnamon.
  4. Pour crumb mixture into 9-inch springform pan; press onto bottom and up side of pan.
  5. Bake 12 min. or until browned. Allow crust to cool.
  6. Cheesecake Filling:
  7. In a large mixing bowl, whip cream cheese and COOL WHIP in large bowl on medium speed of electric mixer.
  8. Add sugar, 1/3 cup at a time, mixing well after each addition. Then, add cinnamon and continue to mix on medium speed until combined.
  9. Pour filling into prepared crust in springform pan.
  10. Refrigerate for at least 3-1/2 hours to set. (Cheesecake can also be refrigerated overnight to set.)
  11. Apple Pie Topping:
  12. In a large skillet, melt butter over medium heat.
  13. Add chopped apples; cook for 6 to 8 min. or until tender, stirring often.
  14. In a small bowl, combine water and cornstarch, then pour over apples.
  15. Stir in brown sugar and cinnamon. Bring to a slight boil, stirring frequently.
  16. Remove from heat. Stir in vanilla.
  17. Allow to cool for 5 min. Pour over prepared cheesecake.

This recipe was used with permission from Kraft Foods.

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Velveeta Taco Mac & Cheese

9/14/2024

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INGREDIENTS:
  • 1 lb lean ground beef
  • 2-3/4 cups water
  • 1/3 cup TACO BELL® Thick & Chunky Salsa
  • 1-1/2 tsp chili powder
  • 2 cups elbow macaroni, uncooked
  • 1/2 lb (8 oz.) VELVEETA® Original Cheese, cut into 1/2-inch cubes

DIRECTIONS:
  • Brown meat in large skillet on medium-high heat; drain. Return meat to skillet.
  • Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until most the water is absorbed.
  • Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.

This recipe was used with permission from Kraft Foods.

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Pumpkin Spice Cheesecake

9/7/2024

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INGREDIENTS:
  • 24 gingersnaps (2 inch)
  • 1/4 cup pecan halves
  • 4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 can (15 oz.) pumpkin
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla
  • 4 eggs

DIRECTIONS:
  1. Heat oven to 325°F.
  2. Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.

This recipe was used with permission from Kraft Foods.

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Easy Cheesy Buffalo Dip

8/30/2024

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INGREDIENTS:
  • 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
  • 1/2 cup KRAFT Classic Ranch Dressing
  • 1/2 cup Buffalo wing sauce
  • 1 cup finely chopped cooked chicken
  • 1/2 cup Shredded Mozzarella Cheese

DIRECTIONS:
  1. Heat oven to 350ºF.
  2. Mix first 3 ingredients in medium bowl until blended. Add chicken and mozzarella; mix well.
  3. Spoon into 1-qt. shallow baking dish sprayed with cooking spray.
  4. Bake 20 min. or until heated through. Stir before serving.

This recipe was used with permission from Kraft Foods.
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Easy Pudding Cookies

8/23/2024

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INGREDIENTS:
  • 2 cups flour
  • 1 tsp baking soda
  • 1 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 pkg (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
  • 2 eggs
  • 1-1/2 pkg (4 oz. each) BAKER'S White Chocolate (6 oz.), chopped

DIRECTIONS:
  1. Heat oven to 350°F.
  2. Combine flour and baking soda. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in chocolate.
  3. Drop tablespoons of dough, 2 inches apart, onto baking sheets.
  4. Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

This recipe was used with permission from Kraft Foods.
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Four-Cheese Chicken Alfredo Casserole

8/16/2024

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INGREDIENTS:
  • 1-1/4 cups milk
  • 1 cup CLASSICO Four Cheese Alfredo Pasta Sauce
  • 2 tbsp Grated Parmesan Cheese
  • 1 tsp parsley flakes
  • 1/4 tsp garlic powder
  • 1 pkg (9 oz.) refrigerated fettuccine, uncooked
  • 5 small boneless skinless chicken breasts (1-1/4 lb.)
  • 1 cup Shredded Mozzarella Cheese

DIRECTIONS:
  1. Heat oven to 400°F.
  2. Bring milk and Alfredo sauce just to boil in large saucepan on medium heat, stirring occasionally. Meanwhile, mix Parmesan, parsley and garlic powder until blended.
  3. Separate fettuccine noodles. Add to sauce; stir to evenly coat. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with chicken, Parmesan mixture and mozzarella.
  4. Bake 30 min. or until chicken is done (165ºF)

This recipe was used with permission from Kraft Foods.

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Mexican Beef & Rice Casserole

8/9/2024

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INGREDIENTS:
  • 1 lb extra-lean ground beef
  • 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1 pkg (1 oz.) TACO BELL® Taco Seasoning Mix
  • 1 cup long-grain white rice, uncooked
  • 1 cup frozen mixed vegetables (carrots, corn, peas)
  • 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
  • 1 cup TACO BELL® Thick & Chunky Medium Salsa
  • 1 cup fat-free reduced-sodium chicken broth

DIRECTIONS:
  1. Heat oven to 375ºF.
  2. Brown meat in large nonstick skillet; drain. Return meat to skillet.
  3. Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
  4. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  5. Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

This recipe was used with permission from Kraft Foods.
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Philadelphia 3-Step Chocolate Chip Cheesecake

8/2/2024

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INGREDIENTS:
  • 2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2  eggs
  • 3/4 cup miniature semi-sweet chocolate chips, divided
  • 1 ready-to-use graham cracker crumb crust (6 oz.)

DIRECTIONS:
  1. Heat oven to 350°F.
  2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
  3. Pour into crust. Sprinkle with remaining chocolate chips.
  4. Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

This recipe was used with permission from Kraft Foods.
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Mini Loaded Tater Tots Appetizers

7/26/2024

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INGREDIENTS:
  • 48  (about 1/2 of 32-oz. pkg.) ORE-IDA TATER TOTS
  • 3/4 cup KRAFT Shredded Cheddar Cheese
  • 1/2 cup sour cream
  • 4 slices OSCAR MAYER Bacon, cooked, crumbled
  • 2  green onions, sliced

DIRECTIONS:
  1. Heat oven to 450ºF.
  2. Place 2 TATER TOTS in each of 24 mini muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
  3. Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press TATER TOTS in each muffin cup to make potato cup. Return to oven; bake additional 15 min. or until deep golden brown.
  4. Add cheese to potato cups; bake 1 min. or until melted. Transfer to platter; fill with remaining ingredients.

This recipe was used with permission from Kraft Foods.

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Velveeta Cheeseburger Macaroni

7/19/2024

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INGREDIENTS:
  • 1 lb lean ground beef
  • 2-3/4 cups water
  • 1/3 cup HEINZ Tomato Ketchup
  • 1 tsp onion powder
  • 2 cups elbow macaroni, uncooked
  • 1/2 lb(8 oz.) VELVEETA® Original Cheese, cut into 1/2-inch cubes

DIRECTIONS:
  1. Brown meat in large skillet; drain.
  2. Add water, ketchup and onion powder; mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
  3. Stir in VELVEETA; cook until melted, stirring occasionally.

This recipe was used with permission from Kraft Foods.

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  • FAQs