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Recipes
Sky-High Brunch Bake
By KraftKitchensExpert
PREHEAT oven to 400°F. Unfold pastry sheet and roll out one sheet to about 11-inch square and one to 12-inch squar...
- 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
- 6 eggs
- 1 cup POLLY-O Original Ricotta Cheese
- Dash hot pepper sauce
- 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
- 4 slices cooked OSCAR MAYER Bacon, chopped
- 1-1/2 cups KRAFT Shredded Cheddar Cheese
- 1 cup chopped red peppers
STOVE TOP One-Dish Chicken Bake
By KraftKitchensExpert
HEAT oven to 400ºF. ADD hot water to stuffing mix; stir just until moistened
- 1-2/3 cups hot water
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
5-Minute Southwest Layered Salad
By KraftKitchensExpert
PLACE lettuce on serving platter or in bottom of glass serving bowl
- 6 cups torn romaine lettuce
- 1 can (15 oz.) black beans, drained, rinsed
- 1 can (11 oz.) whole kernel corn, drained
- 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1/2 cup KRAFT Three Cheese Crumbles
- 1/2 cup KRAFT Ranch Dressing
- 1 cup broken tortilla chips
Raspberry Summer Sensation
By KraftKitchensExpert
LINE 9x5-inch loaf pan with foil
- 1 pt. (2 cups) raspberry sorbet, softened
- 1 cup cold milk
- 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 cup raspberries
Low-Fat Zesty Shrimp and Pasta
By KraftKitchensExpert
COOK pasta as directed on package
- 8 oz. linguine, uncooked
- 3/4 cup prepared GOOD SEASONS Zesty Italian Dressing Mix for Fat Free Dressing, divided
- 2 cups sliced fresh mushrooms
- 1 small onion, thinly sliced
- 1 can (14 oz.) artichoke hearts, drained, quartered
- 1 lb. uncooked cleaned large shrimp
- 1 Tbsp. chopped fresh parsley
- 1/4 cup KRAFT Grated Parmesan Cheese
Layered Summer Salad
By KraftKitchensExpert
LAYER spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt
- 4 cups torn romaine lettuce
- 1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
- 2 cups sliced fresh mushrooms
- 1 small red onion, sliced, separated into rings
- 2 tomatoes, chopped
- 1 pkg. (10 oz.) frozen green peas, thawed, drained
- 1/2 cup KRAFT Real Mayo Mayonnaise
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 cup chopped fresh basil
- 4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
PHILADELPHIA Dessert Dip
By KraftKitchensExpert
MIX ingredients until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
Baked Salmon with Tomatoes, Spinach & Mushrooms
By KraftKitchensExpert
HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray
- 4 salmon fillets (1 lb.)
- 2 cups chopped fresh spinach leaves
- 1 cup sliced mushrooms
- 1 tomato, chopped 1/3 cup KRAFT Sun-Dried Tomato Dressing
Grilled Cedar-Planked Salmon
By KraftKitchensExpert
IMMERSE plank in water, placing a weight on top of plank to keep it submerged
- 1 untreated cedar plank (14x7x1 inch)
- 1/2 cup KRAFT Sun-Dried Tomato Dressing
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped sun-dried tomatoes
- 1 salmon fillet (2 lb.), 1 inch thick
Parmesan-Baked Salmon
By KraftKitchensExpert
PREHEAT oven to 400°F. Mix mayo, cheese and pepper until well blended; set aside
- 1/4 cup KRAFT Real Mayo Mayonnaise
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1/8 tsp. ground red pepper (cayenne)
- 4 salmon fillets (1 lb.), skin removed
- 2 tsp. lemon juice
- 10 RITZ Crackers, crushed (about 1/2 cup crumbs)