Kraft foods has an awesome website that has very low cost recipes, made with well... Kraft foods! They have a ton of amazing recipes.. here are a few......
Hot Feta Artichoke Dip
Artichoke hearts, mayonnaise, feta and Parmesan cheeses, pimientos and
garlic are blended and baked for a savory
hot appetizer to serve with crackers.
what you need
1
can (14 oz.) artichoke hearts, drained, chopped
1
pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
1
cup KRAFT Real Mayo Mayonnaise
1/2
cup DI GIORNO Shredded Parmesan Cheese
1
jar (2 oz.) diced pimientos, drained
1
clove garlic, minced
TRISCUIT Thin Crisps
make it
HEAT oven to 350°F.
COMBINE all ingredients except crackers.
SPOON into 9-inch pie plate.
BAKE 20 to 25 min. or until heated through and lightly browned.
Serve with crackers.
kraft kitchens tips
SUBSTITUTE
Prepare using original TRISCUIT Crackers.
SUBSTITUTE
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
SUBSTITUTE
Substitute a shallow baking dish for the pie plate.
for nutrition facts and other info visit :
Roasted Beet & Carrot Salad
what you need
6
fresh beets (1 lb.), peeled, cut into 1/4-inch thick slices
1
Tbsp. olive oil, divided
4
large carrots, peeled, cut diagonally into thin slices
4
cups tightly packed torn mixed salad greens
2
radishes, thinly sliced
1/3
cup KRAFT Balsamic Vinaigrette Dressing
1/3
cup ATHENOS Crumbled Reduced Fat Feta Cheese
make it
HEAT oven to 425ºF.
TOSS beets with 1-1/2 tsp. oil; spread onto half of
large rimmed baking sheet sprayed with cooking spray.
Toss carrots with remaining oil; spread onto other side of baking sheet.
BAKE 25 to 30 min. or until tender. Cool 5 min.
COVER large platter with salad greens; top with roasted
vegetables and radishes. Drizzle with dressing; top with cheese.
kraft kitchens tips
SPECIAL EXTRA
Season with freshly ground black pepper.
SUBSTITUTE
Prepare using 4 large beets.
for nutrition facts and other info visit :
Chocolate-Caramel Cookie Bars
what you need
35
LORNA DOONE Shortbread Cookies
1
pkg. (11 oz.) KRAFT Caramel Bits
1
Tbsp. milk
3
squares BAKER'S Semi-Sweet Chocolate
3
squares BAKER'S White Chocolate
make it
LINE 13x9-inch pan with foil, with ends of foil
extending over sides;
spray with cooking spray.
Arrange cookies in single layer on bottom of prepared pan.
MICROWAVE caramel bits and milk in microwaveable bowl
on HIGH 1-1/2 to 2 min.
or until bits are completely melted and mixture
is well blended, stirring after each minute. Pour over cookies;
spread to completely cover cookies.
MICROWAVE chocolates in microwaveable bowl 2 min.
or until almost melted, stirring every 30 sec.; stir until
chocolates are completely melted.Pour over caramel layer;
spread to completely cover caramel layer.
LET stand 2 hours before cutting into bars.
kraft kitchens tips
SIZE-WISE
You'll know it's a special occasion when you get to enjoy a
serving of these delicious bars.
SUBSTITUTE
Substitute 1 pkg. (14 oz.) KRAFT Caramels for the
caramel bits.
NOTE
The combination of semi-sweet and white chocolates
results in a chocolate mixture with the
flavor and texture of milk chocolate.
for nutrition facts and other info visit :
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No matter what state you’re in (hungry's a good one), this delish
California-style grilled pizza is a winner. Topping it with bacon
makes it all the more inspired.
what you need
1
cup Alfredo sauce
1
pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1
tsp. crushed red pepper
1
lb. refrigerated pizza dough, at room temperature
2
Tbsp. olive oil
1
cup KRAFT Shredded Mozzarella Cheese
1
boneless skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)
4
slices OSCAR MAYER Bacon, cooked, crumbled
make it
HEAT grill to medium heat.
COOK and stir Alfredo sauce in medium saucepan on
medium heat 4 to 5 min. or until heated through.
Stir in spinach and crushed pepper. Keep warm.
DIVIDE pizza dough into 4 pieces. Roll each piece
into 12-inch round on lightly floured surface.
Brush evenly with half the oil. Place, oiled-sides down, on grill grate.
Grill 5 min. or until bottoms are golden brown and lightly charred.
Brush with remaining oil; turn.
TOP with spinach mixture, cheese, chicken and bacon;
cover grill with lid. Grill 5 to 7 min. or until bottoms
of crusts are golden brown and cheese is melted.
kraft kitchens tips
SERVING SUGGESTION
Serve with cold prepared CRYSTAL LIGHT Iced Tea.
FOOD FACTS
Look for the pizza dough in 1-lb. balls in the
refrigerated section of your supermarket. Or, see if you
can purchase it from your local pizzeria.
You can also use frozen pizza dough. Thaw it overnight in
the refrigerator before using as directed.
for nutrition facts and other info visit :
Irish Beef Stew
Hearty ingredients and a slow simmer add depth of flavor
to this classic stew. Our version is not only satisfying but
can help keep your healthy eating plan on track.
what you need
1-1/2
lb. boneless beef round steak, trimmed, cut into bite-size pieces
2
Tbsp. flour
2
Tbsp. oil
1
large onion, coarsely chopped
1
can (14-1/2 oz.) beef broth
1
can (14-1/2 oz.) stewed tomatoes, undrained
1
env. (0.8 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
1
lb. red potatoes (about 3), cut into 3/4-inch chunks
3
carrots (6-1/2 oz.), cut into 1/2-inch-thick slices
3
cups hot cooked noodles
make it
COAT meat with flour. Heat oil in Dutch oven or
large deep skillet on medium-high heat. Add meat and
onions; cook and stir until browned. Stir in broth, tomatoes and
dressing mix. Bring to boil, stirring occasionally; cover. Simmer on
low heat 15 min., stirring occasionally.
ADD potatoes and carrots; simmer, covered, 45 min. or
until meat is tender and sauce is thickened,
uncovering after 30 min. and stirring occasionally.
SERVE over noodles.
kraft kitchens tips
TO DOUBLE
If serving a crowd, prepare as directed using a stockpot
and doubling all ingredients. Makes 12 servings.
for nutrition facts and other info visit :
what you need
2
cups frozen BOCA Veggie Ground Crumbles
1/2
cup KRAFT Lite Asian Toasted Sesame Dressing
2
cloves garlic, minced
3
cups shredded cabbage
4
green onions, sliced
8
large Boston lettuce leaves
make it
COOK crumbles, dressing and garlic in large nonstick
skillet on medium heat 5 min., stirring occasionally.
ADD cabbage and onions; cook and stir 3 min. or until
crumbles are heated through (160ºF) and cabbage is wilted.
SPOON onto lettuce leaves; roll up tightly.
kraft kitchens tips
SUBSTITUTE
Substitute up to 1/2 cup chopped fresh cilantro for the onions.
for nutrition facts and other info visit :
We've simplified snack time with this creamy, sweet treat,
just right for when hunger pangs hit.
what you need
1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup firmly packed brown sugar
1/2
tsp. vanilla
make it
BEAT cream cheese in small bowl with electric
mixer on medium speed until creamy. Add brown sugar and
vanilla; beat until well blended.
SPOON into serving bowl.
SERVE with apple wedges for dipping.
kraft kitchens tips
SIZE-WISE
Savor every bite of this sweet, creamy dip. Each 2-Tbsp.
serving goes a long way on flavor.
CINNAMON HONEY DIP
Prepare as directed, substituting 4 tsp. honey for the brown
sugar and 1/4 tsp. ground cinnamon for the vanilla.
for nutrition facts and other info visit :
For more fabulous recipes from Kraft foods visit: http://www.kraftrecipes.com
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