Sunday, October 23, 2011

Honey-Drizzled Cheddar Cheese


2 pkg. (10 oz. each) aged extra sharp Cheddar cheese
1/4 cup honey
1/2 cup chopped walnuts
1/2 cup chopped dates
1 apple, sliced

Place cheese on cheese board; drizzle with honey. Top with nuts and dates. Serve with apples. Makes 10 servings.

*Recipe from Kraft Foods

Double Berry Martini


1 pkg. (makes 2 qt. drink) or 2 pkg. (makes 1 qt. drink each)raspberry ice flavor drink mix
2 cups water
2 cups low-calorie cranberry juice cocktail
1/2 cup vodka
2 cups cold club soda
6 frozen cranberries

Empty drink mix into 2-qt. glass or plastic pitcher. Add water, juice cocktail and vodka; stir until mix is dissolved. Refrigerate 1 hour or until chilled. Stir in club soda just before serving. Pour over cranberries in martini glasses. Makes 6 servings.

*Recipe from Kraft Foods

Bourbon Cheesecake Shots


3/4 cup half-and-half
2 Tbsp. bourbon
1 tub (8 oz.) cream cheese spread
1/2 cup sugar
12 Nilla Wafers, crushed (about 1/3 cup)

Blend all ingredients except cookie crumbs in blender until smooth. Pour into 1-oz. plastic cups; top with wafer crumbs. Serve immediately. Makes 16 servings.

*Recipe from Kraft Foods

Pizza Pasta Salad


3 cups penne pasta, cooked, cooled
4 tomatoes, chopped
12 slices hard salami, chopped
1 cup finely shredded Italian five cheese blend
1/2 cup sliced fresh basil
1/2 cup grated Parmesan cheese
1/2 cup Italian dressing

Combine ingredients. Refrigerate 1 hour. Makes 10 servings.

*Recipe from Kraft Foods

Garden Vegetable Chopped Salad


6 cups chopped romaine lettuce
1 cup chopped broccoli
1/2 cup matchlike carrot sticks or shredded carrots
1/2 cup ranch dressing
1/2 cup shredded Cheddar cheese
3 slices bacon, cooked, crumbled

Toss lettuce with broccoli, carrots and dressing. Top with cheese and bacon. Makes 6 servings.

*Recipe from Kraft Foods

Loaded Baked Potato Salad


2 lb. baby red potatoes, quartered
1/2 cup Real Mayonnaise
1/4 cup buttermilk
2 Tbsp. chopped fresh chives
1/2 cup shredded sharp Cheddar cheese
8 slices bacon, cooked, crumbled

Cook potatoes in boiling water 20 min. or until tender; drain. Cool. Mix mayo, buttermilk and chives in large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours. Makes 8 servings.

*Recipe from Kraft Foods

Layered Caesar, Shrimp & Pasta Salad


1/4 cup Caesar dressing
1/4 cup Mayo with Olive Oil Reduced Fat Mayonnaise
1 clove garlic, minced
1 pkg. (6 oz.) torn mixed salad greens, divided
2 cups medium shell macaroni, cooked, drained and cooled
1 lg. tomato, coarsely chopped
3/4 cup seasoned croutons
2 hard-cooked eggs, sliced
1/2 lb. frozen cooked cleaned medium shrimp, thawed
1/4 cup shredded Parmesan cheese

Mix dressing, mayo and garlic. Layer half the salad greens, macaroni and tomatoes in 3-qt. bowl. Cover with layers of remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour. Add dressing mixture to salad just before serving; mix lightly. Makes 6 servings.

*Recipe from Kraft Foods

Italian Beef and Rice Skillet


4 slices bacon, cut into 1-inch pieces
1 lb. lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 small bell pepper (any color), chopped (1/2 cup)
2 cloves garlic, finely chopped
1/2 tsp. salt
2 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1 can (2.25 oz.) sliced ripe olives, drained
1 1/2 tsp. Italian seasoning
2 cups uncooked instant white rice
1 cup shredded mozzarella cheese (4 oz)

In 12-inch skillet, cook bacon over medium-high heat until almost crisp. Add beef, onion, bell pepper, garlic and salt; cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in water, tomatoes, olives and Italian seasoning; heat to boiling. Stir in rice. Reduce heat to medium; cover and simmer about 5 minutes or until rice is tender. Sprinkle with cheese; cover and let stand until melted. Makes 6 servings.

*Recipe from Betty Crocker

Slow Cooker Beef-Vegetable Chili


1 1/2 pounds beef boneless round steak
1 large onion, coarsely chopped (1 cup)
1 bag (12 oz) frozen mixed vegetables, thawed
2 cans (14.5 oz. each) diced tomatoes with green chilies, undrained
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) dark red kidney beans, rinsed and drained
1 envelope (1.25 oz.) chili seasoning mix
2 cups water
3/4 cup shredded Cheddar cheese (3 oz.)
2 Tbsp. chopped fresh cilantro

Spray 12-inch nonstick skillet with cooking spray. Cut beef into 1/2-inch cubes. Cook beef and onion in skillet over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except cheese and cilantro in 3 1/2 to 4-quart slow cooker. Cover and cook on Low heat setting 7 to 9 hours. Top individual servings with cheese and cilantro. Makes 6 servings.

*Recipe from Betty Crocker

Hamburger Hash Skillet


1 lb. lean ground beef
1 (1 lb. 4-oz.) pkg. refrigerated diced potatoes with onions
1/2 cup chopped red onion
1/3 cup whipping cream
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1/4 teaspoon pepper
1 1/4 cups chopped tomatoes

In 12-inch nonstick skillet, cook ground beef, potatoes and red onion over medium heat for 10 to 15 minutes or until beef is thoroughly cooked and potatoes are tender, stirring frequently. Drain well. In medium bowl, combine cream, Worcestershire sauce, celery salt and pepper; blend well. Stir into beef mixture. Cook an additional 2 to 5 minutes or until mixture is bubbly around edges, stirring frequently. Gently stir in tomatoes. Makes 5 servings.