Holiday Recipes

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    • #253936

      Zesty Hot Holiday Broccoli Dip

      Prep Time: 10 min

      Total Time: 40 min

      Makes: About 3 cups dip or 25 servings, about 2 Tbsp. dip and 16

      crackers each

      1 cup MIRACLE WHIP Light Dressing

      1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained

      1 jar (2 oz.) diced pimientos, drained

      1/2 cup KRAFT 100% Grated Parmesan Cheese

      1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

      WHEAT THINS Reduced Fat Baked Snack Crackers

      PREHEAT oven to 350°F. Combine dressing, broccoli, pimientos,

      Parmesan cheese and 1/2 cup of the mozzarella cheese.

      SPREAD into 1-quart baking dish or 9-inch pie plate.

      BAKE 20 to 25 min. or until heated through. Sprinkle with remaining

      1/2 cup mozzarella cheese. Continue baking 5 min. or until mozzarella

      cheese is melted. Serve with the crackers.

      .

      Roasted Garlic Twice-Baked Potatoes

      Prep Time: 1 hr 10 min

      Total Time: 1 hr 40 min

      Makes: 8 servings, one stuffed potato piece each

      1 head garlic

      1 tsp. oil

      4 large baking potatoes (2-1/2 lb.)

      1 cup Sour Cream

      1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up,

      divided

      1/4 cup 100% Grated Parmesan Cheese

      4 slices Bacon, crisply cooked, drained and crumbled

      PREHEAT oven to 400°F. Cut thin slice off top of garlic head to

      expose cloves; discard top. Place garlic head on square sheet of

      foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes

      in several places with fork. Bake potatoes and garlic 1 hour.

      REDUCE oven temperature to 350ºF. Cut small slice off both ends of

      each potato. Cut potatoes crosswise in half. Scoop out centers,

      leaving 1/8-inch-thick shells. Place potato flesh in medium bowl;

      mash. Squeeze garlic out of papery shell into bowl with potatoes. Add

      sour cream, three-fourths of the VELVEETA and the Parmesan cheese;

      beat until fluffy. Spoon evenly into shells, mounding filling as

      necessary to use all the filling; place in shallow baking dish.

      BAKE 30 min.; top with remaining VELVEETA. Bake an additional 5 min.

      or until VELVEETA is melted. Sprinkle with bacon.

      Size-Wise

      A serving of these delicious potatoes makes a great accompaniment to

      3 oz. of cooked turkey, chicken or pork and your favorite steamed

      vegetable.

      Substitute

      Substitute 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese for the

      VELVEETA, stirring 1-1/4 cups of the cheese into the mashed potatoes

      along with the sour cream and Parmesan cheese and topping with the

      remaining 1/4 cup cheese before the final 5-min. bake time.

      .

      Chicken Lo Mein

      Prep Time: 10 min

      Total Time: 25 min

      Makes: 4 servings, 2 cups each

      1/2 lb. spaghetti, uncooked

      1/4 cup Asian Toasted Sesame Dressing

      1 lb. boneless skinless chicken breasts, cut into strips

      2 cloves garlic, minced

      1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained

      1/2 cup fat-free reduced-sodium chicken broth

      1 Tbsp. peanut butter

      1/4 cup lite soy sauce

      2 Tbsp. chopped cilantro

      2 Tbsp. chopped PLANTERS COCKTAIL Peanuts

      COOK spaghetti in large saucepan as directed on package.

      MEANWHILE, heat dressing in large nonstick skillet on medium-high

      heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no

      longer pink. Add peppers, onions, broth and peanut butter; stir-fry

      an additional 3 to 4 min. or until chicken is cooked through.

      DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce;

      mix well. Spoon onto serving platter; sprinkle with cilantro and

      peanuts.

      .

      Chocolate-Vanilla Swirl Cheesecake

      Prep Time: 15 min

      Total Time: 4 hr 55 min

      Makes: 16 servings, one piece each

      20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)

      3 Tbsp. butter, melted

      4 pkg. (8 oz. each)Cream Cheese, softened

      1 cup sugar

      1 tsp. vanilla

      1 cup Sour Cream

      4 eggs

      6 squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled

      PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends

      of foil extending over sides of pan. Mix cookie crumbs and butter;

      press firmly onto bottom of prepared pan. Bake 10 min.

      BEAT cream cheese, sugar and vanilla in large bowl with electric

      mixer on medium speed until well blended. Add sour cream; mix well.

      Add eggs, one at a time, beating on low speed after each addition

      just until blended. Remove 1 cup of the batter; set aside. Stir

      melted chocolate into remaining batter in large bowl; pour over

      crust. Top with spoonfuls of the remaining 1 cup plain batter; cut

      through batters with knife several times for swirled effect.

      BAKE 40 min. or until center is almost set. Cool. Refrigerate at

      least 4 hours or overnight. Use foil handles to lift cheesecake from

      pan before cutting to serve. Store in refrigerator.

      .

      Easy Jam-Filled Cookies

      Prep Time: 30 min

      Total Time: 57 min

      Makes: 4 doz. or 48 servings, one cookie each

      1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

      1/2 cup (1 stick) butter, softened

      2/3 cup granulated sugar

      2 eggs

      1 tsp. vanilla

      2-1/2 cups flour

      1/2 tsp. Baking Powder

      1/3 cup PLANTERS Walnut Pieces, finely chopped

      3/4 cup strawberry preserves

      1 tsp. powdered sugar

      PREHEAT oven to 350ºF. Beat cream cheese, butter and granulated sugar

      in large bowl with electric mixer on medium speed until well blended.

      Separate 1 of the eggs; set egg white aside for later use. Add yolk,

      second (whole) egg and vanilla to cream cheese mixture; mix well.

      Gradually add combined flour and baking powder, beating until well

      blended after each addition.

      DIVIDE dough into four equal pieces. Roll each piece into 12×1-inch

      log; place, 2 inches apart, on large ungreased baking sheet. Use

      handle of wooden spoon or fingers to make depression down length of

      each log, about 1/2 inch wide and 1/2 inch deep. Beat reserved egg

      white with fork; brush over dough. Sprinkle with walnuts. Fill

      depressions with preserves, using about 3 Tbsp. preserves in each

      log.

      BAKE 25 to 27 min. or until edges are lightly browned. Transfer to

      wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log

      into 12 diagonal slices.

      .

      Layered Meatball Bake

      Prep Time: 5 min

      Total Time: 30 min

      Makes: 6 servings

      1 pkg. (6 oz.) Stuffing Mix for Chicken

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

      1/4 cup milk

      1 pkg. (1 lb.) frozen meatballs

      2 cups frozen peas

      1 cup 2% Milk Shredded Reduced Fat Cheddar Cheese

      PREHEAT oven to 400ºF. Prepare stuffing mix as directed on package

      for Light Preparation; set aside.

      COMBINE soup and milk in 13×9-inch baking dish. Stir in meatballs and

      peas; sprinkle with cheese. Top with the prepared stuffing.

      BAKE 20 to 25 min. or until heated through.

      .

      Kelly in IL

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