More inexpensive Kraft food recipes!

I love to cook and try new recipes, I always try new deserts and dinners so my husband, kids and I could have a variety of different foods. In fact my Step mom has a wonderful website where i get allot of my recipes from, Riches to rags! I also really love Kraft food recipes, because they are so delicifrwous and very inexpensive which is my favorite thing : D Here are some more great recipes for you to share with your family! Its good to try new things and your family will be grateful!

Apple-Walnut-Spinach Salad

what you need

6

cups  baby spinach leaves

1

 apple, thinly sliced

1/2

cup  ATHENOS Traditional Crumbled Feta Cheese

1/4

cup  slivered red onions

1/4

cup  chopped PLANTERS Walnuts, toasted

1/4

cup  KRAFT Classic Caesar Dressing

make it

COMBINE ingredients.

SERVE immediately.

kraft kitchens tips

SUBSTITUTE

Substitute a fresh pear for the apple.

Apple walnut spinach salad

Cheesy Chicken Pot Pie

what you need

3

cups  chopped cooked chicken

1

pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1/2

lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1

can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup

1

can  (8 oz.) refrigerated crescent dinner rolls

make it

HEAT oven to 375ºF.

COMBINE first 4 ingredients in 13x9-inch baking dish.

UNROLL dough; place over chicken mixture.

BAKE 20 to 25 min. or until crust is golden brown.

kraft kitchens tips

HEALTHY LIVING

Save 40 calories and 4g of fat, including 2g of sat fat,
 per serving by preparing with 2% Milk VELVEETA,
 98% fat-free condensed cream of chicken soup and
 refrigerated reduced-fat crescent dinner rolls.

NOTE FROM KRAFT KITCHENS

We appreciate your comments, and we agree that thawing
 the vegetables first produces a better dish. 

HOW TO THAW THE FROZEN VEGETABLES

Place vegetables in a colander inside a bowl and
 run warm water over them; let stand 5 min.
or until they are thawed. Drain.

Cheesy chicken pot pie

Grilled Turkey Burgers

what you need

1

pkg.   (1 lb.) frozen LOUIS RICH Pure Ground Turkey, thawed

1

Tbsp.  KRAFT Light Mayo Reduced Fat Mayonnaise

1

Tbsp.  GREY POUPON Dijon Mustard

4

 KRAFT Singles

4

 hamburger buns

4

 lettuce leaves

1

 tomato, cut into 4 slices

make it

HEAT grill to medium heat.

MIX first 3 ingredients; shape into 4 (1/2-inch-thick) patties.

GRILL 5 to 6 min. on each side or until done 
(165ºF). Top with cheese; grill 1 min. or until melted.

FILL buns with burgers, lettuce and tomatoes.

kraft kitchens tips

SPECIAL EXTRA

For added crunch, top burgers with a few canned
 French fried onions or coarsely crushed potato chips before serving.

SERVING SUGGESTION

Serve with a mixed green salad and your favorite
 fresh fruit to round out the meal.

SUBSTITUTE

Prepare using KRAFT Real Mayo Mayonnaise.

Grilled Turkey burgers

BLT Rollers

what you need

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/4

cup  KRAFT Real Mayo Mayonnaise

8

slices  OSCAR MAYER Bacon, cooked, crumbled

1/2

cup  chopped tomatoes

2

 flour tortillas (8 inch)

1/2

cup  shredded romaine lettuce

make it

MIX cream cheese and mayo in medium bowl. Add bacon and
tomatoes; mix well.

SPREAD onto tortillas; top with lettuce. Roll up tightly.

CUT each into 7 diagonal slices.

kraft kitchens tips

VARIATION

Save 30 calories and 3g fat per serving by preparing with
 PHILADELPHIA Neufchatel Cheese, KRAFT Light Mayo Reduced
Fat Mayonnaise and OSCAR MAYER Turkey Bacon.

SUBSTITUTE

Prepare using spinach-flavored tortillas.

BLT Rollers

Bistro Panini

what you need

2

slices  Italian bread

1

tsp.  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

1/4

cup  baby spinach leaves

4

slices  OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast

3

 roasted red pepper strips

1

 KRAFT Colby Jack Cheese Slice with a TOUCH OF PHILADELPHIA

1

Tbsp.  olive oil

make it

HEAT panini grill.

SPREAD 1 bread slice with mayo. Fill both bread slices
 with all remaining ingredients except oil.

BRUSH outside of sandwich with oil.

GRILL 2 to 3 min. or until sandwich is golden brown
 and cheese is melted.

kraft kitchens tips

SERVING SUGGESTION

Serve with smart sides, such as a piece of fruit and
assorted cut-up fresh vegetables.

IF YOU DON'T HAVE A PANINI GRILL

Heat skillet on medium heat. Cook sandwich 3 min.
on each side or until cheese is melted and sandwich
 is golden brown on both sides, gently pressing down top of
sandwich with spatula to flatten slightly as it cooks.

Bistro Panini

OREO & Ice Cream Sandwich Cake

what you need

1/2

cup  hot fudge ice cream topping, warmed

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1

pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

16

 OREO Cookies, chopped (about 2 cups), divided

12

 vanilla ice cream sandwiches

make it

WHISK fudge topping and 1 cup COOL WHIP in medium
 bowl until blended. Add dry pudding mix; stir 2 min. 
Stir in 1 cup cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 
24-inch-long piece of foil; cover with half the COOL WHIP mixture. 
Repeat layers. Top with remaining sandwiches. 
Frost with remaining COOL WHIP; press remaining 
cookies into top and sides of dessert. Wrap loosely with foil.

FREEZE 4 hours.

kraft kitchens tips

NOTE

The consistency of fudge topping can vary depending
on what brand you purchase. If your fudge topping mixture
 is too thick to spread easily, stir in up to 1/4 cup milk.

SPECIAL EXTRA

Prepare using Neapolitan ice cream sandwiches.

SIZE-WISE

Since this indulgent ice cream cake makes 12 servings, it is the perfect dessert
to serve at your next party.

Oreo and ice cream sandwich cake

Dirt Cups

what you need

1

pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

2

cups  cold milk

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed

15

 OREO Cookies, finely crushed (about 1-1/4 cups), divided

10

 worm-shaped chewy fruit snacks

make it

BEAT pudding mix and milk in large bowl with whisk 2 min. 

Let stand 5 min. Stir in COOL WHIP and 1/2 cup cookie crumbs.

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with

 remaining cookie crumbs.

REFRIGERATE 1 hour. Top with fruit snacks just before serving.

kraft kitchens tips

SIZE-WISE

With their built-in-portion control, these fun desserts are great

treats to make with your kids!

SAND CUPS

Prepare using JELL-O Vanilla Flavor Instant Pudding and 35

 NILLA Wafers.

SPECIAL EXTRA

Dirt cups can also be served frozen. Prepare as directed; 

cover tightly with foil. Freeze 3 hours or until firm.

Dirt cups

Pumpkin Pillows

what you need

12

 KRAFT Caramels

1

tsp.  water

1/2

cup  BREAKSTONE'S or KNUDSEN Sour Cream

1

tsp.  ground cinnamon, divided

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2

cup  canned pumpkin

1

Tbsp.  brown sugar

1

tsp.  flour

1/4

tsp.  orange zest

20

 won ton wrappers

1

 egg white, lightly beaten

2

cups  oil

1

Tbsp.  powdered sugar

make it

MICROWAVE caramels and water in medium microwaveable bowl 

on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. 

Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.

WHISK cream cheese, pumpkin, brown sugar, flour, zest and

 remaining cinnamon until well blended. Spoon about 2 tsp. onto

 center of each won ton wrapper. Moisten edges with egg white; 

fold diagonally in half. Pinch edges together tightly to seal.

HEAT oil in large saucepan on medium-high heat to 350ºF.

 Add won tons, in batches; cook 2 to 3 min. or until evenly browned. 

Drain. Cool slightly or to room temperature. Sprinkle 

with powdered sugar. Serve with caramel sauce.

kraft kitchens tips

COOKING KNOW-HOW

Since won ton wrappers quickly dry out, keep them covered 

with a damp clean kitchen towel until you are ready to use them.

MAKE AHEAD

Cook won tons as directed. Freeze up to 2 months. When

 ready to reheat, place frozen won tons on baking sheet.

(No need to thaw first.) Bake at 350°F for 15 min. or until heated through.

Pumpkin Pillows