I think this is the first Kraft Food recipe I didn't care for. The flavor was good (hubby loved it) but I couldn't handle the texture of it. I'm weird with things like that :-)
2 pkg. (9 oz. each) refrigerated cheese ravioli
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup milk
1/4 cup plus
2 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
4 cups baby spinach leaves
2 Tbsp. chopped fresh dill
Grated peel from 1 lemon
6 cherry tomatoes, quartered
COOK pasta as directed on package.
MEANWHILE, place cream cheese spread in large skillet. Add milk; cook on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup of the Parmesan cheese, the spinach, dill and lemon peel; mix well.
DRAIN pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining 2 Tbsp. Parmesan cheese.
Tuesday, April 29, 2008
Honey Spice Rubbed Pork Tenderloin
Another pork hit for me and another amazing recipe from Kraft Food and Family! I let this piece of pork sit all day in the fridge with the spice rub on it. It was very juicy and tender once cooked! Definitely put this one in the "make again" pile!
1 pork tenderloin (1 lb.)
1/4 cup KRAFT CATALINA Dressing, divided
1 tsp. chili powder1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey
PREHEAT oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.BAKE 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.
1 pork tenderloin (1 lb.)
1/4 cup KRAFT CATALINA Dressing, divided
1 tsp. chili powder1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey
PREHEAT oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.BAKE 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).REMOVE meat from oven; cover with foil. Let stand 5 min. before slicing.
Tomato and Spinach Pasta Toss
I have made this recipe twice since the Spring Kraft Foods magazine came out! I love it! The flavor is amazing and it's so quick and easy! Working night shift with a husband that works day shift is really difficult, and some nights we only have a short period of time to get dinner cooked so we can eat. This one definitely makes the dinner dash less of a challenge!
2 cups rotini or penne pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package.MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.DRAIN pasta. Add to skillet along with the cheeses; toss lightly.
2 cups rotini or penne pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package.MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.DRAIN pasta. Add to skillet along with the cheeses; toss lightly.
Pork Ribs with Smoky BBQ Sauce
This is a Betty Crocker Recipe that I found one afternoon while sitting outside enjoying the sunshine looking through my cookbooks! I have never made ribs before and thought I'd give them a try. They were actually quite amazing. I've never been a big ribs eater so I was quite pleased with their flavor and moistness.
4lb Pork Loin back ribs (not cut inot serving pieces)
1T veggie oil
4t thyme
1/2c ketchup
1/4c water
3T brown sugar
2T white vinegar1t celery seed
1/4t liquid smoke
1/4t red pepper sauce
Brush meaty side of pork with oil and spinkle with thyme.Place pork, meaty side up, over drip pan or over uneated side of gas grill. Cover and grill over medium heat 1 hour turning occasionally or until tender.While pork is grilling, in 1 at sauce pan, heat all sauce ingredients to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Brush sauce over pork 2-3 times during last 15 minutes of grilling. Heat any remaining sauce to boil. Serve with sauce to dip.
4lb Pork Loin back ribs (not cut inot serving pieces)
1T veggie oil
4t thyme
1/2c ketchup
1/4c water
3T brown sugar
2T white vinegar1t celery seed
1/4t liquid smoke
1/4t red pepper sauce
Brush meaty side of pork with oil and spinkle with thyme.Place pork, meaty side up, over drip pan or over uneated side of gas grill. Cover and grill over medium heat 1 hour turning occasionally or until tender.While pork is grilling, in 1 at sauce pan, heat all sauce ingredients to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Brush sauce over pork 2-3 times during last 15 minutes of grilling. Heat any remaining sauce to boil. Serve with sauce to dip.
Southwest Fettuccine Bowl
This is another Betty Crocker Recipe I recently tried. Hubby loved it, I however was not a fan. I'm not a huge fan of blackbeans so I'm sure that's what my issue was. I will definitely make it again for him though!!
8oz fettuccine uncooked
Olive oil flavored cooking spray
1 cup chunky salsa
1/3c frozen whole kernel corn
1/4 cup water
2T chili sauce
1/2t ground cumin
15oz black beans, rinsed and drained
1/4c chopped fresh cilantro
Cook pasta and drain. Place in medium boil and spray with cooking spray, cover and keep warm.In same sauce pan used for pasta, mix remaining ingredients except cilantro. Cook over medium heat 4-6 minutes, stirring occassionally, until corn is tender.Divide fettucine among 4 individual bowls. Top each with 3/4c of sauce mixture and sprinkle with cilantro
8oz fettuccine uncooked
Olive oil flavored cooking spray
1 cup chunky salsa
1/3c frozen whole kernel corn
1/4 cup water
2T chili sauce
1/2t ground cumin
15oz black beans, rinsed and drained
1/4c chopped fresh cilantro
Cook pasta and drain. Place in medium boil and spray with cooking spray, cover and keep warm.In same sauce pan used for pasta, mix remaining ingredients except cilantro. Cook over medium heat 4-6 minutes, stirring occassionally, until corn is tender.Divide fettucine among 4 individual bowls. Top each with 3/4c of sauce mixture and sprinkle with cilantro
Hash Brown Potato and Egg Bake
I made this last week for hubby to take to work for breakfast. There are 5 people in his branch and this entire pan was GONE in less than 2 hours! I guess it was good--I wouldn't know though--I didn't have any! :-)
1/2lb bacon chopped
1 medium onion chopped
30oz bag frozen hashbrown potatoes thawed and drained
2 cups shredded cheddar cheese
1/4c grated parmesan cheese
9 eggs1 1/4c milk8oz sour cream
1t salt
1/4t pepper
1t ground mustard
1/2-1c corn flakes
2Tbutter melted
Heat oven to 350. Spray 13x9" glass baking dish with cooking spray.In 10" skillet, cook bacon and onion over medium-high ehat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.In large bowl, toss bacon mixture, potatoes, and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk , sour cream, salt, and pepper and mustard with whisk until well mixed. Pour egg mixture over potatoe mixture.Bake uncovered 35 minutes.Meanwhile, in a small bowl, toss cornflake crumbs and butter, sprinkle cornflake mixture over partially baked casserole. Bake uncovered 10-15 minutes longer or until knife inserted in center comes out clean!
1/2lb bacon chopped
1 medium onion chopped
30oz bag frozen hashbrown potatoes thawed and drained
2 cups shredded cheddar cheese
1/4c grated parmesan cheese
9 eggs1 1/4c milk8oz sour cream
1t salt
1/4t pepper
1t ground mustard
1/2-1c corn flakes
2Tbutter melted
Heat oven to 350. Spray 13x9" glass baking dish with cooking spray.In 10" skillet, cook bacon and onion over medium-high ehat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.In large bowl, toss bacon mixture, potatoes, and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk , sour cream, salt, and pepper and mustard with whisk until well mixed. Pour egg mixture over potatoe mixture.Bake uncovered 35 minutes.Meanwhile, in a small bowl, toss cornflake crumbs and butter, sprinkle cornflake mixture over partially baked casserole. Bake uncovered 10-15 minutes longer or until knife inserted in center comes out clean!
Ultimate High Altitude Chocolate Chip Cookies!
I am so proud of these cookies! I have NEVER and I mean NEVER made cookies before that have come out as amazing as these! Usually they are misshapen, unedible, and just weird...these are perfect! Thanks allrecipes.com!
INGREDIENTS1 cup butter or margarine
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup semisweet chocolate chips (I used 3/4 cup chocolate chips, 1/2cup toffee bits)
DIRECTIONSPreheat the oven to 350 degrees F (175 degrees C).In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
INGREDIENTS1 cup butter or margarine
1 cup white sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 cup semisweet chocolate chips (I used 3/4 cup chocolate chips, 1/2cup toffee bits)
DIRECTIONSPreheat the oven to 350 degrees F (175 degrees C).In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter just until blended, then mix in the chocolate chips so they are evenly distributed. Drop cookies by heaping teaspoonfuls onto ungreased cookie sheets spacing 2 inches apart.Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow cookies to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
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