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Recipes
Pumpkin Swirl cheesecake bars
By jeanniek521
HEAT oven to 325°F MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan
- 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped PLANTERS Pecans
- 1/4 cup (1/2 stick) butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar, divided
- 1 tsp. vanilla
- 4 eggs
- 1 cup canned pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Dash ground cloves
Asian Chicken Soup
By jeanniek521
COMBINE 1/4 cup of the rice, 1 Tbsp
- 1 cup instant white rice, uncooked
- 1/4 cup KRAFT Asian Toasted Sesame Dressing
- 2 tsp. reduced-sodium soy sauce
- 2 cups chopped cooked chicken
- 2 cups frozen stir-fry vegetables
- 2 cups each: fat-free reduced-sodium chicken broth and water
Velvety Vegetable Cheese Soup
By jeanniek521
PLACE vegetables and broth in large saucepan; cover
- 1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
- 2 cans (14 oz. each) fat-free reduced-sodium chicken broth
- 3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
Easy Shepherd's Pie
By jeanniek521
BROWN meat in large skillet; drain
- 1 lb. ground beef
- 2 cups hot mashed potatoes
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 cup KRAFT Shredded Cheddar Cheese, divided
- 2 cloves garlic, minced
- 4 cups frozen mixed vegetables, thawed
- 1 cup beef gravy
Country Salisbury Steak
By jeanniek521
HEAT oven to 375ºF. MIX meat, stuffing mix, 1-1/4 cups water and onions until well blended
- 1-1/2 lb. extra lean ground beef
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1-1/2 cups water, divided
- 3/4 cup chopped onions
- 1 pkg. (8 oz.) fresh mushrooms, sliced 1/2 cup KRAFT Original Barbecue Sauce
Country Salisbury Steak
By jeanniek521
HEAT oven to 375ºF. MIX meat, stuffing mix, 1-1/4 cups water and onions until well blended
- 1-1/2 lb. extra lean ground beef
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1-1/2 cups water, divided
- 3/4 cup chopped onions
- 1 pkg. (8 oz.) fresh mushrooms, sliced 1/2 cup KRAFT Original Barbecue Sauce
Penne with Cherry Tomatoes, Basil and Mozzarella
By jeanniek521
Toss the tomatoes, oil, sea salt, and crushed red pepper together in a large bowl
- 1 pound ripe and juicy cherry tomatoes (the ones on the vine are the best), rinsed, dried, and cut in half
- 1/4 cup extra-virgin olive oil, plus more for drizzling over the finished pasta if you like
- 1 teaspoon sea salt, preferably coarse
- Pinch crushed hot red pepper
- 4 cloves garlic, peeled
- 1 pound penne
- 10 fresh basil leaves, shredded
- 1/2 pound bocconcini (bite-size fresh mozzarella; cut in half)
Pasta e Fagioli
By jeanniek521
Lidia's
- Ingredients for Trito:
- 1 1/2 cups dried white beans
- 3 quarts cold water
- 3 large baking (Idaho) potatoes, peeled
- 2 sprigs fresh rosemary
- 2 fresh or dried bay leaves
- 1 1/2 teaspoons peperoncino (crushed red pepper)
- 2 tablespoons extra virgin olive oil
- 1 medium-size onion, chopped
- 1 recipe Trito
- 4 garlic cloves peeled
- 1/2 cup shredded carrots
- 1/2 cup lightly packed chopped fresh Italian parsley leaves
- 3 tablespoons extra virgin olive oil
- Procedure:
- Combine all ingredients in a food processor or blender and process until very smooth. Stop the machine once or twice to scrape down the sides of the container.
- 1 cup canned peeled Italian plum tomatoes, crushed
- 1/4 pound ham hocks or fresh or smoked pork butt, or other meat for flavoring, parboiled
- 1 cup ditalini pasta
- Salt and freshly ground pepper
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Peanut butter cheesecake brownie babies
By jeanniek521
HEAT oven to 350ºF. PREPARE brownie batter as directed on package
- 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/4 cup peanut butter
- 1/2 tsp. vanilla
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 20 maraschino cherries
Asparagus Gratin with Parmigiano-Reggiano Cheese
By jeanniek521
Bring the salted water to a boil in a large saucepan
- 3 quarts salted water
- 24 medium-size asparagus spears (about 1-1/2 pounds)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons fine plain dry bread crumbs
- 1/2 teaspoon grated lemon zest
- 3 tablespoons unsalted butter, melted