Honey Whole Wheat Bread
More With Less Cookbook
Makes 2 loaves
375F
40-45min
Combine in mixer bowl:
3c. whole wheat flour
1/2c. nonfat dry milk
1 T. salt
2 pkg. dry yeast
Heat in saucepan until warm:
3c. water or potato water
1/2c. honey
2T. oil
Pour warm (not hot) liquid over flour mixture. Beat with electric mixer 3 minutes. Stir in:
1 additional c. whole wheat flour
4-4 1/2c. white flour
Knead 5 minutes, using additional white flour if necessary. Place in greased bowl, turn, let rise until double in bulk. Punch down, divide dough in half and shape into loaves. Place in greased 9x5” bread pans. Cover and let rise 40-45 minutes. Bake at 375F for 40-45 minutes.
Notes: You can also add ¼ c. wheat germ
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Tuesday, March 31, 2009
Easy Chicken Cordon Bleu
Easy Chicken Cordon Bleu
Kraft Foods
Prep Time:
10 min
Total Time:
40 min
Makes:
6 servings
What You Need!
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
6 slices OSCAR MAYER Thin Sliced Smoked Ham
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. GREY POUPON Dijon Mustard
6 KRAFT Deli Fresh Swiss Cheese Slices
Make It!
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
PLACE chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with stuffing.
BAKE 25 min. or until chicken is done (165°F). Top with cheese; bake 5 min. or until melted.
Kraft Foods
Prep Time:
10 min
Total Time:
40 min
Makes:
6 servings
What You Need!
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
6 slices OSCAR MAYER Thin Sliced Smoked Ham
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. GREY POUPON Dijon Mustard
6 KRAFT Deli Fresh Swiss Cheese Slices
Make It!
HEAT oven to 400ºF.
PREPARE stuffing as directed on package.
PLACE chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with stuffing.
BAKE 25 min. or until chicken is done (165°F). Top with cheese; bake 5 min. or until melted.
Italian Sausage and Pasta Bow Ties
Italian Sausage and Pasta Bow Ties
Kraft Foods
Prep Time:
5 min
Total Time:
30 min
Makes:
6 servings
What You Need!
3-1/2 cups farfalle (bow-tie pasta), uncooked
4 Italian sausage links (1 lb.), cut into 1/2-inch-thick slices
2 green peppers, cut into chunks
2 cups spaghetti sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
COOK pasta as directed on package.
MEANWHILE, cook sausage and peppers in large skillet on medium-high heat 15 min., turning sausage for even browning. Add sauce; cover. Cook on medium heat 10 min. or until heated through.
DRAIN pasta; mix with sausage and peppers in skillet. Sprinkle with cheese.
Kraft Foods
Prep Time:
5 min
Total Time:
30 min
Makes:
6 servings
What You Need!
3-1/2 cups farfalle (bow-tie pasta), uncooked
4 Italian sausage links (1 lb.), cut into 1/2-inch-thick slices
2 green peppers, cut into chunks
2 cups spaghetti sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
COOK pasta as directed on package.
MEANWHILE, cook sausage and peppers in large skillet on medium-high heat 15 min., turning sausage for even browning. Add sauce; cover. Cook on medium heat 10 min. or until heated through.
DRAIN pasta; mix with sausage and peppers in skillet. Sprinkle with cheese.
Friday, March 27, 2009
Easy Turkey-Tortilla Roll-Ups
Easy Turkey-Tortilla Roll-Ups
Kraft Foods
Prep Time:
5 min
Total Time:
5 min
Makes:
12 servings
What You Need!
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
3 Tbsp. PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce
Make It!
SPREAD tortillas with cream cheese; top with turkey.
PLACE lettuce on bottom halves of tortillas; roll up.
CUT each into 4 slices.
Kraft Foods
Prep Time:
5 min
Total Time:
5 min
Makes:
12 servings
What You Need!
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
3 Tbsp. PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce
Make It!
SPREAD tortillas with cream cheese; top with turkey.
PLACE lettuce on bottom halves of tortillas; roll up.
CUT each into 4 slices.
Easy Lemon Cake
Easy Lemon Cake
Kraft Foods
Prep Time:
20 min
Total Time:
1 hr 25 min
Makes:
16 servings
What You Need!
1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make It!
PREPARE and bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely.
BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers.
STACK cake layers. Frost with COOL WHIP. Keep refrigerated.
Kraft Foods
Prep Time:
20 min
Total Time:
1 hr 25 min
Makes:
16 servings
What You Need!
1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Make It!
PREPARE and bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely.
BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers.
STACK cake layers. Frost with COOL WHIP. Keep refrigerated.
Peanut Butter Cheesecake Brownie Babies
Peanut Butter Cheesecake Brownie Babies
Kraft Foods
Prep Time:
20 min
Total Time:
50 min
Makes:
20 servings, 1 brownie each
What You Need!
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries
Make It!
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
SERVE topped with COOL WHIP and cherries.
Kraft Foods
Prep Time:
20 min
Total Time:
50 min
Makes:
20 servings, 1 brownie each
What You Need!
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1-1/2 cups thawed COOL WHIP Whipped Topping
20 maraschino cherries
Make It!
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package. Spoon into 20 paper-lined muffin cups.
BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.
SERVE topped with COOL WHIP and cherries.
Sunday, March 22, 2009
Chocolate Turtle Cheesecake
Chocolate Turtle Cheesecake
Kraft Foods
Prep Time:
15 min
Total Time:
5 hr 20 min
Makes:
16 servings
What You Need!
1-1/2 cups crushed NILLA Wafers (about 50)
3/4 cup PLANTERS Chopped Pecans, divided
1/4 cup (1/2 stick) butter, melted
32 KRAFT Caramels
3 Tbsp. milk
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
Make It!
HEAT oven to 325ºF.
MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
BAKE 45 to 50 min. or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.
Kraft Foods
Prep Time:
15 min
Total Time:
5 hr 20 min
Makes:
16 servings
What You Need!
1-1/2 cups crushed NILLA Wafers (about 50)
3/4 cup PLANTERS Chopped Pecans, divided
1/4 cup (1/2 stick) butter, melted
32 KRAFT Caramels
3 Tbsp. milk
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
Make It!
HEAT oven to 325ºF.
MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on MEDIUM (50%) 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
BEAT cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer.
BAKE 45 to 50 min. or until center is almost set. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.
Saturday, March 21, 2009
Lemonade Cheesecake Pie
Lemonade Cheesecake Pie
Kraft Foods
Prep Time:
20 min
Total Time:
4 hr 20 min
Makes:
Makes 8 servings.
What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup each: fresh blueberries, raspberries and sliced strawberries
2 Tbsp. sugar
Make It
BEAT cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups whipped topping. Spoon into crust.
REFRIGERATE 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
SERVE pie topped with berries and remaining whipped topping.
Kraft Foods
Prep Time:
20 min
Total Time:
4 hr 20 min
Makes:
Makes 8 servings.
What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup frozen lemonade concentrate, thawed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup each: fresh blueberries, raspberries and sliced strawberries
2 Tbsp. sugar
Make It
BEAT cream cheese in medium bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Stir in 2 cups whipped topping. Spoon into crust.
REFRIGERATE 4 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use.
SERVE pie topped with berries and remaining whipped topping.
Weeknight Lasagna Toss
Weeknight Lasagna Toss
Kraft Foods
Prep Time:
5 min
Total Time:
40 min
Makes:
4 servings, 2 cups each
What You Need!
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
Kraft Foods
Prep Time:
5 min
Total Time:
40 min
Makes:
4 servings, 2 cups each
What You Need!
1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It!
BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.
Friday, March 20, 2009
Cheesy Chicken & Broccoli Bake
Cheesy Chicken & Broccoli Bake
Kraft Foods
Prep Time:
10 min
Total Time:
50 min
Makes:
6 servings, about 1-1/3 cups each
What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
Make It!
HEAT oven to 400ºF.
PREPARE stuffing as directed on package; set aside.
COMBINE remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.
BAKE 40 min. or until chicken is done.
Kraft Foods
Prep Time:
10 min
Total Time:
50 min
Makes:
6 servings, about 1-1/3 cups each
What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
Make It!
HEAT oven to 400ºF.
PREPARE stuffing as directed on package; set aside.
COMBINE remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.
BAKE 40 min. or until chicken is done.
Thursday, March 19, 2009
Pork Chop Stuffing Bake
Pork Chop Stuffing Bake
Kraft Foods
Prep Time:
15 min
Total Time:
45 min
Makes:
6 servings
What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 boneless pork chops (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 large onion, chopped
1/2 tsp. dried thyme leaves
1/2 cup KRAFT Shredded Cheddar Cheese
Make It!
HEAT oven to 350°F. Prepare stuffing mix as directed on package; set aside.
MEANWHILE, heat large ovenproof nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops. Top with prepared stuffing; sprinkle with cheese.
BAKE 20 to 30 min. or until chops are cooked through (160°F).
Kraft Foods
Prep Time:
15 min
Total Time:
45 min
Makes:
6 servings
What You Need!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
6 boneless pork chops (1-1/2 lb.)
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 large onion, chopped
1/2 tsp. dried thyme leaves
1/2 cup KRAFT Shredded Cheddar Cheese
Make It!
HEAT oven to 350°F. Prepare stuffing mix as directed on package; set aside.
MEANWHILE, heat large ovenproof nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops. Top with prepared stuffing; sprinkle with cheese.
BAKE 20 to 30 min. or until chops are cooked through (160°F).
Chicken with Twenty Cloves of Garlic
Chicken with Twenty Cloves of Garlic
Kraft Foods
Prep Time:
5 min
Total Time:
20 min
Makes:
4 servings
What You Need!
4 small boneless skinless chicken breast halves (1 lb.)
20 cloves garlic, peeled
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Light Classic Caesar Dressing
1/4 cup KRAFT Grated Parmesan Cheese
Make It!
HEAT large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min., turning chicken after 2 min.
STIR in broth and dressing; cover skillet with lid. Cook chicken 3 to 5 min. on each side or until done (165ºF).
SPRINKLE with Parmesan; cover. Remove from heat. Let stand 1 min.
Kraft Foods
Prep Time:
5 min
Total Time:
20 min
Makes:
4 servings
What You Need!
4 small boneless skinless chicken breast halves (1 lb.)
20 cloves garlic, peeled
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Light Classic Caesar Dressing
1/4 cup KRAFT Grated Parmesan Cheese
Make It!
HEAT large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min., turning chicken after 2 min.
STIR in broth and dressing; cover skillet with lid. Cook chicken 3 to 5 min. on each side or until done (165ºF).
SPRINKLE with Parmesan; cover. Remove from heat. Let stand 1 min.
Mac Chicken Cacciatore
Mac Chicken Cacciatore
Kraft Foods
Prep Time:
5 min
Total Time:
25 min
Makes:
4 servings, 1-1/4 cups each
What You Need!
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup chopped green peppers
Make It!
PREPARE Dinner in large saucepan as directed on package.
STIR in remaining ingredients; cook on low heat 5 min. or until heated through, stirring occasionally.
Kraft Foods
Prep Time:
5 min
Total Time:
25 min
Makes:
4 servings, 1-1/4 cups each
What You Need!
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup chopped green peppers
Make It!
PREPARE Dinner in large saucepan as directed on package.
STIR in remaining ingredients; cook on low heat 5 min. or until heated through, stirring occasionally.
Wednesday, March 18, 2009
Orange-Chicken Rice Bowl
Orange-Chicken Rice Bowl
Kraft Foods
Prep Time:
10 min
Total Time:
30 min
Makes:
4 servings, 1-3/4 cups each
What You Need!
1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup chopped PLANTERS COCKTAIL Peanuts
Make It!
HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.
STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
SERVE over rice. Sprinkle with nuts.
Kraft Foods
Prep Time:
10 min
Total Time:
30 min
Makes:
4 servings, 1-3/4 cups each
What You Need!
1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked long-grain rice
1/4 cup chopped PLANTERS COCKTAIL Peanuts
Make It!
HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until cooked through.
STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.
SERVE over rice. Sprinkle with nuts.
Tuesday, March 17, 2009
Caesar Pockets
Caesar Pockets
Kraft Foods
Prep Time:10 min Total Time: 10 min
Makes:
4 servings, 2 filled pita halves each
What You Need!
4 cups torn romaine lettuce
6 oz. (2/3 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. KRAFT Grated Parmesan Cheese
1/4 cup KRAFT Classic Caesar Dressing
4 pita breads, warmed, cut in half
Make It!
TOSS lettuce with turkey, peppers, cheese and dressing.
SPOON into pitas.
Kraft Foods
Prep Time:10 min Total Time: 10 min
Makes:
4 servings, 2 filled pita halves each
What You Need!
4 cups torn romaine lettuce
6 oz. (2/3 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. KRAFT Grated Parmesan Cheese
1/4 cup KRAFT Classic Caesar Dressing
4 pita breads, warmed, cut in half
Make It!
TOSS lettuce with turkey, peppers, cheese and dressing.
SPOON into pitas.
PHILADELPHIA Double-Chocolate Cheesecake
PHILADELPHIA Double-Chocolate Cheesecake
Kraft Foods
Prep Time:
20 min
Total Time:
5 hr 35 min
Makes:
32 servings
What You Need!
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries
Make It!
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Kraft Kitchens Tips
Size-Wise
Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 32 people, it easily fits the bill.
How to Press Crumb Mixture Into Pan To Make Crust
Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
Special Extra
Add 1/4 cup hazelnut liqueur with the melted chocolate.
Kraft Foods
Prep Time:
20 min
Total Time:
5 hr 35 min
Makes:
32 servings
What You Need!
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries
Make It!
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Kraft Kitchens Tips
Size-Wise
Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 32 people, it easily fits the bill.
How to Press Crumb Mixture Into Pan To Make Crust
Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
Special Extra
Add 1/4 cup hazelnut liqueur with the melted chocolate.
Monday, March 16, 2009
Soda Crackers
Soda Crackers
More With Less Cookbook
Makes about 1/2lb
375F
10-12 min.
Preheat oven to 375F.
Combine in bowl:
2c. flour
1tsp salt
1/2tsp salt
Cut in:
2 T. margarine
Stir in:
2/3c. sour milk or buttermilk
Round dough into a ball and knead a few strokes. Divide dough into several pieces and roll out very thin on a floured board. Lay sheets of dough on ungreased flat baking pans. Sprinkle with salt and prick with fork. Cut into 1 ½” squares with sharp knife or pizza cutter. Bake 10-12 minutes, or until lightly browned.
Notes: add 1c. shredded cheese for cheese crackers.
More With Less Cookbook
Makes about 1/2lb
375F
10-12 min.
Preheat oven to 375F.
Combine in bowl:
2c. flour
1tsp salt
1/2tsp salt
Cut in:
2 T. margarine
Stir in:
2/3c. sour milk or buttermilk
Round dough into a ball and knead a few strokes. Divide dough into several pieces and roll out very thin on a floured board. Lay sheets of dough on ungreased flat baking pans. Sprinkle with salt and prick with fork. Cut into 1 ½” squares with sharp knife or pizza cutter. Bake 10-12 minutes, or until lightly browned.
Notes: add 1c. shredded cheese for cheese crackers.
Spinach Pasta Toss
Spinach Pasta Toss
Kraft Foods
Prep Time:
5 min
Total Time:
25 min
Makes:
6 servings, 1 cup each
What You Need!
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water
1 pkg. (9 oz.) baby spinach leaves (7 cups)
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
Make It!
BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
ADD 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach.
SERVE topped with cheese.
Kraft Foods
Prep Time:
5 min
Total Time:
25 min
Makes:
6 servings, 1 cup each
What You Need!
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water
1 pkg. (9 oz.) baby spinach leaves (7 cups)
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
Make It!
BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
ADD 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach.
SERVE topped with cheese.
Pasta Pronto Italiano
Pasta Pronto Italiano
Kraft Foods
Prep Time:
5 min
Total Time:
20 min
Makes:
4 servings, 1-1/2 cups each
What You Need!
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. lean ground beef
1 jar (15 oz.) pizza sauce
1/2 cup KRAFT Pizzeria Shredded Four Cheese
Make It!
PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary.
ADD Dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt.
Kraft Foods
Prep Time:
5 min
Total Time:
20 min
Makes:
4 servings, 1-1/2 cups each
What You Need!
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 lb. lean ground beef
1 jar (15 oz.) pizza sauce
1/2 cup KRAFT Pizzeria Shredded Four Cheese
Make It!
PREPARE Dinner as on directed on package. Meanwhile, brown meat in large skillet; drain, if necessary.
ADD Dinner and pizza sauce; mix lightly. Sprinkle with shredded cheese; cover. Reduce heat to low; cook 2 min. or until shredded cheese begins to melt.
Sunday, March 15, 2009
Angel Chicken
Angel Chicken
Kraft Foods
Prep Time:
5 min
Total Time:
4 hr 5 min
Makes:
5 servings, 1 cup each
What You Need!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
Make It!
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.
Kraft Kitchens Tips
Healthy Living
Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese, reduced-fat cream of mushroom soup and KRAFT Light Zesty Italian Dressing.
Notes: Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook. Substitute water or chicken broth for the wine.
Kraft Foods
Prep Time:
5 min
Total Time:
4 hr 5 min
Makes:
5 servings, 1 cup each
What You Need!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
Make It!
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.
Kraft Kitchens Tips
Healthy Living
Save 70 calories and 9 grams of fat per serving by preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese, reduced-fat cream of mushroom soup and KRAFT Light Zesty Italian Dressing.
Notes: Chicken thighs are preferred over chicken breasts in slow-cooker recipes since they are more flavorful and less likely to overcook. Substitute water or chicken broth for the wine.
Creamy Chicken & Pasta Bake
Creamy Chicken & Pasta Bake
Kraft Foods
Prep Time:
20 min
Total Time:
38 min
Makes:
4 servings, 1-1/2 cups each
What You Need!
1-1/2 cups multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
Kraft Kitchens Tips
Special Extra
Add 1/2 tsp. dried basil leaves to skillet along with the chicken.
Substitute
Substitute 2-qt. casserole dish for the square baking dish.
Kraft Foods
Prep Time:
20 min
Total Time:
38 min
Makes:
4 servings, 1-1/2 cups each
What You Need!
1-1/2 cups multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.
MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.
BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
Kraft Kitchens Tips
Special Extra
Add 1/2 tsp. dried basil leaves to skillet along with the chicken.
Substitute
Substitute 2-qt. casserole dish for the square baking dish.
Lucky Shamrock Cut-Up Cake
Lucky Shamrock Cut-Up Cake
Kraft foods
Prep Time:
1 hr
Total Time:
1 hr
Makes:
18 servings
What You Need!
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
Green food coloring
3 baked 9-inch round yellow cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 large gumdrops (2 green, 1 white)
Green decorating gel and icing
Make It!
PLACE coconut in large resealable plastic bag. Add food coloring; seal bag and shake vigorously until coconut is evenly colored.
LEAVE one cake layer whole; cut remaining two cake layers as shown in diagram. (See Shamrock Cake Diagram Tip linked below.) Arrange cake pieces on serving tray as shown in same diagram, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping. Sprinkle with coconut.
FLATTEN gumdrops with rolling pin; cut into shamrock shapes with sharp knife or small cookie cutter. Outline edges with decorating gel; arrange on cake. Use decorating icing to outline cake. Store in refrigerator.
Kraft Kitchens Tips
Size-Wise
Three cake layers are used to create this over-sized cake which makes 18 servings. Prepare this easy and fun cake with your kids to make any St. Patrick's Day celebration seem more special.
Note
Prepare and bake 2 pkg. (2-layer size each) cake mix, using 9-inch round baking pans. Use 3 of the layers for this cake. Reserve remaining layer for another use.
Kraft foods
Prep Time:
1 hr
Total Time:
1 hr
Makes:
18 servings
What You Need!
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
Green food coloring
3 baked 9-inch round yellow cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 large gumdrops (2 green, 1 white)
Green decorating gel and icing
Make It!
PLACE coconut in large resealable plastic bag. Add food coloring; seal bag and shake vigorously until coconut is evenly colored.
LEAVE one cake layer whole; cut remaining two cake layers as shown in diagram. (See Shamrock Cake Diagram Tip linked below.) Arrange cake pieces on serving tray as shown in same diagram, using small amount of the whipped topping to hold pieces together. Frost cake with remaining whipped topping. Sprinkle with coconut.
FLATTEN gumdrops with rolling pin; cut into shamrock shapes with sharp knife or small cookie cutter. Outline edges with decorating gel; arrange on cake. Use decorating icing to outline cake. Store in refrigerator.
Kraft Kitchens Tips
Size-Wise
Three cake layers are used to create this over-sized cake which makes 18 servings. Prepare this easy and fun cake with your kids to make any St. Patrick's Day celebration seem more special.
Note
Prepare and bake 2 pkg. (2-layer size each) cake mix, using 9-inch round baking pans. Use 3 of the layers for this cake. Reserve remaining layer for another use.
Irish Soda Bread
Irish Soda Bread
Kraft
Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
16 servings, 1 wedge each
What You Need
3-1/4 cups flour
1/3 cup plus 1 Tbsp. sugar, divided
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1 tsp. salt
1/2 cup (1 stick) cold butter
1-1/3 cups buttermilk
1/2 cup currants or raisins
Make It
PREHEAT oven to 350°F. Mix flour, 1/3 cup of the sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; mix just until moistened.
PLACE dough on floured surface; knead 10 times. Shape into round loaf, 2-1/2 inches thick. Place on greased baking sheet. Cut deep 1/2-inch "X" in top of dough. Sprinkle with remaining 1 Tbsp. sugar.
BAKE 1 hour or until golden brown. Cool completely on wire rack. Cut into 16 wedges to serve.
Kraft Kitchens Tips
Storage Know-How
Store leftover bread in resealable plastic bag for up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.
Special Extra
Add 2 to 3 tsp. caraway seeds along with the currants.
Kraft
Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
16 servings, 1 wedge each
What You Need
3-1/4 cups flour
1/3 cup plus 1 Tbsp. sugar, divided
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1 tsp. salt
1/2 cup (1 stick) cold butter
1-1/3 cups buttermilk
1/2 cup currants or raisins
Make It
PREHEAT oven to 350°F. Mix flour, 1/3 cup of the sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; mix just until moistened.
PLACE dough on floured surface; knead 10 times. Shape into round loaf, 2-1/2 inches thick. Place on greased baking sheet. Cut deep 1/2-inch "X" in top of dough. Sprinkle with remaining 1 Tbsp. sugar.
BAKE 1 hour or until golden brown. Cool completely on wire rack. Cut into 16 wedges to serve.
Kraft Kitchens Tips
Storage Know-How
Store leftover bread in resealable plastic bag for up to 24 hours. Or, for longer storage, wrap tightly and freeze up to 2 months. Thaw at room temperature before serving.
Special Extra
Add 2 to 3 tsp. caraway seeds along with the currants.
Tuesday, March 10, 2009
Swedish Meatballs
Swedish Meatballs
1lb lean ground beef
1 egg
1/3 cup green pepper, finely chopped
2 Tbsp plain bread crumbs
½ cup onion, finely chopped
2 TBSP butter
1 can low-sodium tomato soup
2 TBSP brown sugar
1 TBSP dried mustard
1 Tbsp vinegar
In large bowl, use hands to mix ground beef with bread crumbs and egg. Roll into 40 meatballs.
In a large skillet, sauté green pepper and onion in the butter; cook until onion is translucent. Remove vegetables from pan.
In the same skillet, brown the meatballs on all sides on high heat.
Add in vegetables and sauce.
Transfer to a baking dish and bake at 350F for 30-40 minutes or until meatballs are brown all the way through (cut into one to test for doneness).
Notes: this dish freezes well.
1lb lean ground beef
1 egg
1/3 cup green pepper, finely chopped
2 Tbsp plain bread crumbs
½ cup onion, finely chopped
2 TBSP butter
1 can low-sodium tomato soup
2 TBSP brown sugar
1 TBSP dried mustard
1 Tbsp vinegar
In large bowl, use hands to mix ground beef with bread crumbs and egg. Roll into 40 meatballs.
In a large skillet, sauté green pepper and onion in the butter; cook until onion is translucent. Remove vegetables from pan.
In the same skillet, brown the meatballs on all sides on high heat.
Add in vegetables and sauce.
Transfer to a baking dish and bake at 350F for 30-40 minutes or until meatballs are brown all the way through (cut into one to test for doneness).
Notes: this dish freezes well.
Lentil Soup with Sausage and Kale
Lentil Soup with Sausage and Kale
Rachael Ray
* 1 tablespoon EVOO - Extra Virgin Olive Oil
* 1 pound bulk hot Italian sausage
* 1 cup lentils
* 1 medium onion, chopped
* 3 to 4 cloves of garlic, grated or chopped
* 1/2 pound cremini mushrooms, wiped clean and thinly sliced
* 1 baking potato, peeled and diced
* 2 sprigs rosemary, leaves removed and chopped
* 3 to 4 sprigs thyme, leaves removed
* Salt and ground black pepper
* 1/4 cup tomato paste
* 4 cups chicken stock
* 1 bunch kale, thick stems removed and discarded, leaves shredded
Yields: 4 servings
Preparation
Step
Place a large soup pot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Once hot, add the sausage and sauté for 3-4 minutes, breaking it up into small pieces with the back of a spoon or a potato masher as it cooks and browns.
While the sausage is browning, pour the lentils out onto a light-colored plate and sift through them. Discard any small stones -- sometimes you find them sometimes you don't, but better safe than sorry.
Step
To the browned sausage, add the onion, garlic, mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes.
Step
Add the stock and 2 cups of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 30-40 minutes, until the lentils are tender. Serve.
Rachael Ray
* 1 tablespoon EVOO - Extra Virgin Olive Oil
* 1 pound bulk hot Italian sausage
* 1 cup lentils
* 1 medium onion, chopped
* 3 to 4 cloves of garlic, grated or chopped
* 1/2 pound cremini mushrooms, wiped clean and thinly sliced
* 1 baking potato, peeled and diced
* 2 sprigs rosemary, leaves removed and chopped
* 3 to 4 sprigs thyme, leaves removed
* Salt and ground black pepper
* 1/4 cup tomato paste
* 4 cups chicken stock
* 1 bunch kale, thick stems removed and discarded, leaves shredded
Yields: 4 servings
Preparation
Step
Place a large soup pot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Once hot, add the sausage and sauté for 3-4 minutes, breaking it up into small pieces with the back of a spoon or a potato masher as it cooks and browns.
While the sausage is browning, pour the lentils out onto a light-colored plate and sift through them. Discard any small stones -- sometimes you find them sometimes you don't, but better safe than sorry.
Step
To the browned sausage, add the onion, garlic, mushrooms, potato, rosemary, thyme, salt, pepper and the tomato paste. Cook, stirring frequently, for 3-4 minutes.
Step
Add the stock and 2 cups of water, turn the heat up to high and bring up to a bubble. Add the lentils and the kale, stir until the kale wilts in then turn the heat down to medium and simmer 30-40 minutes, until the lentils are tender. Serve.
Monday, March 9, 2009
Seared Flat-Iron Steaks with Wine Sauce
Seared Flat-Iron Steaks with Wine Sauce
Martha Stewart
Prep: 20 minutes Total: 20 minutes
Because flat-iron steaks are well marbled, there's no need to add oil to the skillet. When cooked up to medium, they remain tender and juicy. You sear the steaks in step 1 and use the skillet for a quick wine sauce in step 2. Our stir-together mustard sauce is another delicious accompaniment.
Ingredients
Serves 4.
* 4 small flat-iron steaks (each about 6 ounces and 1 inch thick)
* Coarse salt and ground pepper
* 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
* 2 tablespoons cold butter, cut into pieces
Directions
1. Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).
2. Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.
Martha Stewart
Prep: 20 minutes Total: 20 minutes
Because flat-iron steaks are well marbled, there's no need to add oil to the skillet. When cooked up to medium, they remain tender and juicy. You sear the steaks in step 1 and use the skillet for a quick wine sauce in step 2. Our stir-together mustard sauce is another delicious accompaniment.
Ingredients
Serves 4.
* 4 small flat-iron steaks (each about 6 ounces and 1 inch thick)
* Coarse salt and ground pepper
* 1 cup dry red wine, such as Merlot or Cabernet Sauvignon
* 2 tablespoons cold butter, cut into pieces
Directions
1. Heat a large cast-iron or other heavy-bottomed skillet over medium-high until very hot. Season steaks with salt and pepper. Add to skillet; sear 4 to 8 minutes per side for medium-rare (if browning too quickly, reduce heat after turning steaks). Transfer steaks to a plate, and cover loosely with aluminum foil (reserve skillet).
2. Add wine to skillet; simmer over medium-high, stirring occasionally and scraping up browned bits with a wooden spoon, until syrupy, 4 to 6 minutes. Remove skillet from heat. Stirring constantly, drop butter into sauce, one piece at a time, waiting for each piece to blend in before adding the next. Season with salt and pepper. Serve steaks drizzled with sauce.
Saturday, March 7, 2009
Spinach-Artichoke Dip
Spinach-Artichoke Dip
Martha Stewart
Prep: 20 minutes Total: 20 minutes
We lightened this classic dip without sacrificing flavor.
Ingredients
* 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
* 4 ounces reduced-fat bar cream cheese
* 1/4 cup plus 1 tablespoon grated Parmesan
* 1 tablespoon fresh lemon juice
* 1 small garlic clove, chopped
* 1/8 teaspoon cayenne pepper
* 2 scallions, sliced
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Directions
1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Martha Stewart
Prep: 20 minutes Total: 20 minutes
We lightened this classic dip without sacrificing flavor.
Ingredients
* 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
* 4 ounces reduced-fat bar cream cheese
* 1/4 cup plus 1 tablespoon grated Parmesan
* 1 tablespoon fresh lemon juice
* 1 small garlic clove, chopped
* 1/8 teaspoon cayenne pepper
* 2 scallions, sliced
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Directions
1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Loaded Sweet-Potato Skins
Loaded Sweet-Potato Skins
Martha Stewart
Prep: 20 minutes Total: 1 hour 20 minutes plus cooling
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Ingredients
* 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1/4 cup low-fat buttermilk
* 1/4 teaspoon sweet paprika, plus more for garnish
* 4 slices bacon
* 1/4 cup reduced-fat sour cream
* 1 scallion, sliced, for garnish
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
Martha Stewart
Prep: 20 minutes Total: 1 hour 20 minutes plus cooling
We used flavorful sweet potatoes instead of white potatoes, baked them, and topped them with a drizzle of sour cream and a small amount of crumbled bacon.
Ingredients
* 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry
* 1 tablespoon olive oil
* Coarse salt and ground pepper
* 1/4 cup low-fat buttermilk
* 1/4 teaspoon sweet paprika, plus more for garnish
* 4 slices bacon
* 1/4 cup reduced-fat sour cream
* 1 scallion, sliced, for garnish
Directions
1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.)
3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
Sloppy-Joe Sliders
Sloppy-Joe Sliders
Martha Stewart
Prep: 15 minutes Total: 30 minutes
With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy.
Ingredients
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 2 garlic cloves, minced
* Coarse salt and ground pepper
* 3/4 pound ground beef sirloin
* 1 can (14 1/2 ounces) tomato puree
* 1/2 teaspoon mustard powder
* 1 1/2 teaspoons dark-brown sugar
* 1 tablespoon cider vinegar
* 16 party-size potato rolls
Directions
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.
2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.
Martha Stewart
Prep: 15 minutes Total: 30 minutes
With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy.
Ingredients
* 1 tablespoon olive oil
* 1 large onion, finely chopped
* 2 garlic cloves, minced
* Coarse salt and ground pepper
* 3/4 pound ground beef sirloin
* 1 can (14 1/2 ounces) tomato puree
* 1/2 teaspoon mustard powder
* 1 1/2 teaspoons dark-brown sugar
* 1 tablespoon cider vinegar
* 16 party-size potato rolls
Directions
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.
2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.
Thursday, March 5, 2009
Spice-Rubbed Turkey Breast with Roasted Carrots
Spice-Rubbed Turkey Breast with Roasted Carrots
Martha Stewart
Prep: 15 minutes Total: 1 hour
Turkey breast is as flavorful as chicken breast and even healthier.
Ingredients
* 2 pounds carrots, peeled and cut into 2-inch lengths
* 6 garlic cloves, smashed and peeled
* 2 tablespoons olive oil
* 1 small boneless, skinless turkey breast half (about 2 pounds)
* 1/4 teaspoon ground cinnamon
* 3/4 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/2 cup plain low-fat yogurt
* 2 tablespoons fresh lime juice
Directions
1. Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
2. Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
3. In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.
Martha Stewart
Prep: 15 minutes Total: 1 hour
Turkey breast is as flavorful as chicken breast and even healthier.
Ingredients
* 2 pounds carrots, peeled and cut into 2-inch lengths
* 6 garlic cloves, smashed and peeled
* 2 tablespoons olive oil
* 1 small boneless, skinless turkey breast half (about 2 pounds)
* 1/4 teaspoon ground cinnamon
* 3/4 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/2 cup plain low-fat yogurt
* 2 tablespoons fresh lime juice
Directions
1. Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
2. Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
3. In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.
Steak-and-Onion Sandwiches
Steak-and-Onion Sandwiches
Martha Stewart
Prep: 20 minutes Total: 45 minutes
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Ingredients
* 1 top round steak (1 pound), about 1 1/2 inches thick
* 1 tablespoon Worcestershire sauce
* Coarse salt and ground pepper
* 1 medium red onion, halved and thinly sliced
* 6 tablespoons white-wine vinegar
* 1 teaspoon sugar
* 2 tablespoons olive oil
* 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
* 8 slices whole-wheat bread, toasted
* 2 tablespoons Dijon mustard
Directions
1. Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
3. While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
4. Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.
Martha Stewart
Prep: 20 minutes Total: 45 minutes
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Ingredients
* 1 top round steak (1 pound), about 1 1/2 inches thick
* 1 tablespoon Worcestershire sauce
* Coarse salt and ground pepper
* 1 medium red onion, halved and thinly sliced
* 6 tablespoons white-wine vinegar
* 1 teaspoon sugar
* 2 tablespoons olive oil
* 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
* 8 slices whole-wheat bread, toasted
* 2 tablespoons Dijon mustard
Directions
1. Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
3. While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
4. Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.
Monday, March 2, 2009
Breaded Chicken Cutlets
Breaded Chicken Cutlets
Martha Stewart
3 large eggs
coarse salt
1/3 cup flour
3 ½ cups fresh breadcrumbs
1 cup vegetable oil
8 thin chicken cutlets (about 1 ½ pounds total)
lemon wedges, for serving
In a shallow dish, whisk eggs with ¼ tsp salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 tsp. salt. In a third shallow dish, season breadcrumbs with 1 tsp. salt.
In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
Increase heat to medium-high. Working in batches, add chicken to skillet: cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning to quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels, season with salt.
Martha Stewart
3 large eggs
coarse salt
1/3 cup flour
3 ½ cups fresh breadcrumbs
1 cup vegetable oil
8 thin chicken cutlets (about 1 ½ pounds total)
lemon wedges, for serving
In a shallow dish, whisk eggs with ¼ tsp salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 tsp. salt. In a third shallow dish, season breadcrumbs with 1 tsp. salt.
In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
Increase heat to medium-high. Working in batches, add chicken to skillet: cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning to quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels, season with salt.
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