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Archive for June, 2014

BBQ Cheeseburger & Rice Skillet

BBQ Cheeseburger & Rice Skillet

what you need
1 lb. ground beef
1/2 cup chopped onion
1-3/4 cups water
1 cup KRAFT Original Barbecue Sauce
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Cheddar Cheese

make it

BROWN meat with onion in large skillet; drain.

ADD water and barbecue sauce; mix well. Bring to boil.

STIR in rice; cover. Reduce heat to low; cook 5 minutes. Stir. Sprinkle with cheese.

kraft kitchens tips VARIATION Omit onion. Brown meat in large skillet; drain. Add 1-1/2 cups water, barbecue sauce and 1 cup frozen or canned whole kernel corn, drained; stir. Bring to boil. Stir in rice. Continue as directed.

Recipe found here: BBQ Cheeseburger & Rice Skillet

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Country-Style Ribs with Peach Rosemary Glaze

Country-Style Ribs with Peach Rosemary Glaze

Ingredients
1 1/2 to 2 pounds country-style pork ribs, boneless, individually cut
2 tablespoons canola oil
1 tablespoon fresh rosemary, chopped, or 2 teaspoons dried rosemary, crumbled
1 1/2 teaspoons coarse salt
1 teaspoon black pepper, coarsely ground
1/2 cup peach preserves, warmed until softened

Cooking Directions
Brush the ribs with the oil. In small bowl, combine rosemary, salt and pepper. Season ribs all over with the rosemary mixture. Let stand for 30 minutes.

Prepare medium-hot fire in grill. Place ribs on grill over indirect heat (not directly over heat) and close lid. Grill for 35 to 45 minutes, or until ribs are tender. Occasionally baste ribs on all sides with warmed preserves during last 15 minutes of grilling. Remove from grill and let rest 3 minutes.

6 servings

Recipe found at: Country-Style Ribs with Peach Rosemary Glaze

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Chocolate Malted Cookies

Chocolate Malted Cookies

Ingredients
1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Directions
In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.

Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Recipe found here: Chocolate Malted Cookies

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Fruity Chicken Wraps

Fruity Chicken Wraps

Ingredients
1/2 cup cubed cooked chicken breast
1/2 cup chopped peeled mango
1/2 cup chopped peeled papaya
1/4 cup chopped red onion
2 tablespoons golden raisins
3 tablespoons fat-free mayonnaise
1/8 teaspoon curry powder
Dash salt and pepper
3 flour tortillas (8 inches), room temperature

Directions
In a small bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, curry powder, salt and pepper; pour over chicken mixture and toss to coat.

Place 2/3 cup filling down the center of each tortilla; roll up tightly. Serve immediately or wrap in plastic wrap and refrigerate. Yield: 3 wraps.

Recipe found here: Fruity Chicken Wraps

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Pina Colada Fruit Salad

Pina Colada Fruit Salad

Ingredients
1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
1 can (8 ounces) pineapple chunks, drained
1/2 cup fresh raspberries
1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
1/2 cup sugar
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract

Directions
In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.

Recipe found here: Pina Colada Fruit Salad

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Firecracker Float

Firecracker Float

Ingredients
3 scoops vanilla ice cream
1 envelope Pop Rocks candy, flavor of your choice
1 cup chilled lemon-lime soda

Directions
Place a scoop of ice cream in a tall glass; sprinkle with one-third of the candy. Repeat layers twice. Top with soda. Serve immediately. Yield: 1 serving.

Recipe found here: Firecracker Float

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Pecan Sandies Cookies

Pecan Sandies Cookies

Ingredients
2 cups butter, softened
1 cup confectioners’ sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners’ sugar

Directions
In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.

Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.

Bake at 300° for 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners’ sugar. Yield: about 5 dozen.

Recipe found here: Pecan Sandies Cookies

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Chocolate Eclairs2

Chocolate Eclairs

Ingredients
1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

FILLING:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract

FROSTING:
2 ounces semisweet chocolate
2 tablespoons butter
1-1/4 cups confectioners’ sugar
2 to 3 tablespoons hot water

Directions
Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Using a tablespoon or a pastry tube with a No. 10 or large tip, form dough into 4×1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.

In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use).

For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator. Yield: 9 servings.

Recipe found here: Chocolate Eclairs

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Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

Ingredients
6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled

VINAIGRETTE:
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Directions
Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended.
Pour over potato mixture; toss to coat. Serve warm. Yield: 7 servings.

Recipe found here: Roasted Potato & Green Bean Salad

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Rhubarb Strawberry Crunch

Rhubarb Strawberry Crunch

Ingredients
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter
4 cups sliced fresh or frozen rhubarb
1 pint fresh strawberries, halved
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Directions
In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.

In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350° for 1 hour. Serve with ice cream if desired. Yield: 9 servings.

Recipe found here: Rhubarb Strawberry Crunch

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