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You Won't Find This Treat At Dairy Queen! Banana Split Cake Ingredients: Preparation: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Formerly Known As American Pudding-Cake Pie! Boston Cream Pie Ingredients: 1 cup cold milk 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1-1/2 cups thawed COOL WHIP Whipped Topping 1 square BAKER'S Unsweetened Chocolate 1 Tbsp. butter 3/4 cup powdered sugar 2 Tbsp. cold milk Preparation: Beat 1 cup milk and pudding mix with whisk 2 minutes. Stir in COOL WHIP and let stand 5 minutes. Stack cake layers on serving plate, spreading pudding mixture between layers. Microwave chocolate and butter on HIGH 1 minute. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk and mix well. Spread over cake. Refrigerate 1 hour before serving. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Broiled Tilapia Parmesan Ingredients: 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt Preparation: Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Orange-Chicken Rice Bowl Ingredients: 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 Preparation: Add chicken and stir-fry 5 to 7 minutes or until cooked through. Stir in dressing and juice. Bring to boil. Add vegetables and cook 5 to 7 minutes or until heated through, stirring occasionally. Serve over rice and sprinkle with nuts. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ French Onion Pork Chop Skillet Ingredients: 2 onions, thinly sliced 2 Tbsp. Worcestershire sauce 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1-1/2 cups hot water 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese Preparation: Add chops and onions. Cook 10 minutes or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 minutes. Transfer chops to plate and keep warm. Continue cooking onions 5 minutes or until golden brown, stirring occasionally. Add Worcestershire sauce to skillet and mix well. Reduce heat to low. Return chops to skillet and spoon onion mixture over chops. Mix stuffing mix and hot water. Spoon stuffing mixture around edge of skillet and sprinkle with cheese. Cover and cook for at least 5 minutes or until cheese is melted. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Potachos Ingredients: 1 cup KRAFT Shredded Cheddar Cheese 1 small tomato, chopped 2 green onions, sliced 4 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream Preparation: Microwave on HIGH 1 to 2 minutes or until cheese is melted. Top with remaining ingredients. Serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple & Cheese Snacks Ingredients: 6 KRAFT Singles, cut into quarters 12 thin apple slices, cut into quarters ground cinnamon Preparation: Top crackers with Singles and apples. Sprinkle with cinnamon. Serving It Hot: Assemble same as cold servings. Place on microwaveable plate and microwave on HIGH 20 seconds or until cheese is slightly melted. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Italian Stew Ingredients: 1 lb. bulk Italian sausage 2 cans (14-1/2 oz. each) chicken broth 1 pkg. (16 oz.) frozen stir-fry vegetables (white onions and sliced green, red and yellow peppers) 1 can (15 oz.) cannellini beans, drained, rinsed 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained 1 cup elbow macaroni, uncooked 1 cup Shredded Mozzarella Cheese RITZ Crackers Preparation: Add sausage and cook 8 to 10 minutes or until done, stirring occasionally to break sausage into small pieces. Add broth, stir-fry vegetables, beans and tomatoes and bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 minutes or until macaroni is tender, stirring occasionally. Top with cheese and serve with RITZ Crackers. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Twice-Baked Potatoes with Bacon Ingredients: 1/2 cup milk 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 4 slices bacon, crisply cooked, crumbled Preparation: Cut thin slice from top of each potato. Discard tops; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potatoes with mixer 1 minute. Add milk and cream cheese; beat until fluffy. Spoon into shells; top with bacon. Place in shallow baking dish. Bake 20 minutes or until heated through. Other Options: Twice-Baked Potatoes with Cheddar and Broccoli: Substitute 1 cup each KRAFT Shredded Cheddar Cheese and small broccoli florets for the cream cheese and bacon. Twice-Baked Potatoes with Sour Cream and
Onion: Substitute 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 4 sliced green onions for
the cream cheese and bacon. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Buckeye Bars Ingredients: Preparation: ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
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