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Recipes
Ranch Style steak Kabobs
By jeanniek521
HEAT grill to medium-high heat
- 4 new potatoes, cut in half
- 1/4 cup KRAFT Ranch Dressing, divided 1 lb. boneless beef sirloin steak, cut lengthwise into 1/2-inch-thick slices 8 cherry tomatoes
Bruschetta-style Grilled Cheese Sandwich
By jeanniek521
Step up the typical grilled cheese with the flavors of Italy in this bruschetta-inspired recipe
- 2 slices multi-grain bread
- 2 slices 2% milk Kraft singles cheese
- 1 large tomato sliced
- 1 tablespoon sliced fresh basil
- 1 teaspoon Kraft light balsamic vinaigrette dressing
Peanut Butter Blossoms
By jeanniek521
Directions: 1. HEAT oven to 375°F
- • 1/2 cup Crisco® Butter Shortening
- • 1/2 cup Jif® Creamy Peanut Butter
- • 1/2 cup firmly packed brown sugar
- • 1/2 cup granulated sugar
- • 1 large egg
- • 2 tablespoons milk
- • 1 teaspoon vanilla extract
- • 1 3/4 cups Pillsbury BEST® All Purpose Flour
- • 1 teaspoon baking soda
- • 1/2 teaspoon salt
- • Sugar
- • 48 foil-wrapped milk chocolate pieces, unwrapped
Zesty Hot Holiday Broccoli Dip
By jeanniek521
HEAT oven to 350°F. Combine first 4 ingredients and 1/2 cup mozzarella
- 1 cup MIRACLE WHIP Light Dressing
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
- 1 jar (2 oz.) diced pimientos, drained 1/2 cup KRAFT Grated Parmesan Cheese 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- WHEAT THINS Reduced Fat Baked Snack Crackers
Turtle Pumpkin pie
By jeanniek521
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts
- 1/4 cup 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
- 1 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1/2 cup 1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
- 2 pkg. 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1 cup 1 cup cold milk
- 1 cup 1 cup canned pumpkin
- 1 tsp. 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg
- 1 tub 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Cream cheese cookies
By jeanniek521
In a large bowl, cream together the butter and cream cheese
- Ingredients
- 1/4 cup butter, softened
- 1 (8 ounce) package cream cheese
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 1 (18.25 ounce) package yellow cake mix
Nestle Tollhouse Chocolate Chip cookies
By jeanniek521
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Pumpkin pie bars
By jeanniek521
HEAT oven to 350°F. Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil
- 1-1/3 cups flour
- 3/4 cup granulated sugar, divided
- 1/2 cup packed brown sugar
- 3/4 cup (1-1/2 sticks) cold butter or margarine
- 1 cup old-fashioned or quick-cooking oats, uncooked
- 1/2 cup chopped PLANTERS Pecans
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 3 eggs
- 1 can (15 oz.) pumpkin
- 1 Tbsp. pumpkin pie spice
Penne with Roasted Mushroom Pesto
By jeanniek521
1. Boil the water and remove from heat
- 1 cup water
- 1 ounce dried porcini mushrooms (or Shiitake)
- 1 tablespoon oil
- 4 ounces cremini mushrooms (quarterd)
- salt and pepper to taste
- 1 clove garlic
- 2 tablespoons walnuts (toasted)
- 4 tablespoons grated parmigiano-reggiano
- 2 tablespoons fresh parsley leaves
- 1 tablespoon olive oil
Cheesy stuffing cups
By jeanniek521
HEAT oven to 350ºF. MELT butter in large skillet on medium heat
- 1/4 cup (1/2 stick) butter
- 3/4 cup chopped celery
- 1-1/2 cups water
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1/3 cup dried cranberries
- 1/4 cup coarsely chopped PLANTERS Walnuts
- 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
- 1 egg, beaten