Creamy Scalloped Potatoes

From: Kraft Foods
I baked these for Mother's Day also they were pretty good.

1 onion, chopped (I didn't use, I used 1 tsp. onion powder instead)

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 can (14-1/2 oz.) chicken broth

1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard (didn't use)

1-1/2 lb. red potatoes (about 3), peeled, thinly sliced (I used 1 lb. frozen thawed hash browns)

35 RITZ Crackers, crushed (half a sleeve)

3 Tbsp. KRAFT Grated Parmesan Cheese (I used about 1 cup)

2 Tbsp. butter, melted

2 tsp. chopped fresh parsley

I added:

2 tsp. garlic powder, plus some shaken on top

2 tsp. oregano, plus some shaken on top

 

Make it:

HEAT oven to 350ºF.
HEAT skillet on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and mustard; mix well. Remove from heat. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray. (I spread 1/2 the hash browns on the bottom of a 13 by 9 inch pan sprayed with cooking spray then sprinkled with about 1 Tbsp. of both garlic powder and oregano. Then I spread the rest of the hash browns on top and then the remaining ingredients)
MIX remaining ingredients; sprinkle over potato mixture.
BAKE 50 min. to 1 hour or until potatoes are tender. Let stand 5 min. before serving.

Deli Pasta Salad

From Kraft Foods
I made this salad for Mothers day I liked it.

1 pkg. (16 oz.) rotelle pasta, cooked, drained (I used 2 cups bowt ie pasta)

1 medium green pepper, chopped (I didn't use)

2 medium tomatoes, chopped (I didn't use)

4 oz. stick pepperoni, cut into 1/4-inch-thick slices, quartered

4 oz. provolone cheese, cut into 1/4-inch chunks

1/2 cup KRAFT Italian Dressing (I used about 2/3 C)

 

Make it:

MIX all ingredients except dressing in large bowl.
ADD dressing; toss to coat. Cover.
REFRIGERATE at least 1 hour before serving. Store leftover salad in refrigerator.

Crowd-Pleasing Scalloped Potatoes

From Kraft Foods
I made these for mothers day they were very good.

What you need:
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread

2 cups fat-free reduced-sodium chicken broth

1 cup milk

10 slices OSCAR MAYER Bacon, cooked, crumbled and divided

4-1/2 lb. Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices (I used 1 bag shredded hash browns thawed)

1 onion, thinly sliced

1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

 

Make it:

HEAT oven to 400ºF.
COOK first 3 ingredients in saucepan on medium heat until cream cheese spread is melted and mixture comes to boil, stirring constantly with whisk.
RESERVE 2 Tbsp. bacon. Layer half each of the potatoes, onions and remaining bacon in 13x9-inch baking dish; repeat layers. Add cream cheese sauce; cover.
BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon for the last 10 min. (I only had to cook the potatoes for 45 min. to an hour because I used the hash browns instead of the other potatoes)

Chocolate Turtle Cheesecake

From Kraft Foods
Prep: 15 min
Total time: 5 hr 50 min
Makes 16 servings

This is the dessert I made for Mother's Day. It was pretty good.

What you need:

1 1/2 C crushed Nilla Wafers (about 50)
3/4 C chopped Planters Pecans, devided
1/4 C (1/2 stick) butter, melted
32 Kraft Caramels (I would just used the caramel you used on ice cream)
3 T. milk
4 pkg. (8 oz each) Philadelphia Cream cheese, softened
1 C sugar
1 C Breakstones or Knudsen Sour Cream
4 eggs
1 pkg. (8 squares) (8 oz) Baker's Semi-Sweet Chocolate, divided

Make it:

Heat oven to 325 degrees.

Mix wafer crumbs, 1/2 C nuts and butter; press onto bottom of 13 by 9 inch pan. Microwave caramels and milk in microwaveable bowl on medium for 4 to 5 min. or unitl caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool. (I would just suggest to squeeze ice cream caramel over crust)

Beat cream cheese and sugar with mixer until well blended. Add sour cream; mix well. Add eggs 1 at a time mixing on low speed afer each just until blended. Melt 7 chocolate squares. Stir into cream cheeze batter; pour over caramel layer.

Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chcolate wuare; drizzle over cheesecake.

Italian Soup

This was kind of like a minestrone soup.

What you need:
2 1/2 C pasta (I used little shells)
1 T. dried basil
1 T. dried parsley
1 1/2 tsp. oregano
2 tsp. dried minced garlic (I used garlic powder)
1 can (15 oz) white or kidney beans
1 can (26 oz) spagetti sauce
2 cans (15 oz) chicken broth

Make it:

Cook pasta as directed on packaging then drain. Turn unit to medium and add spagetti sauce, beans, and chicken broth stir together. Then add the spices. Bring to a boil and cook for 5 to 10 minutes or until hot.

Serve with shredded parmesan cheese if desired.

Shortcut Chicken Cordon Bleu Pasta

This is a very good pasta. My coments will be in ( ).

From: Campbell's Kitchen
Servings: 4 (I would half the recipe if your only cooking for two people)
Prep: 10 min
Total: 20 min

What you need:
1 T. butter
4 skinless, boneless chicken breasts halves (you can use 1 to 2 cans of canned chicken if you prefer)
1 can (10 3/4 oz) cream of chicken condensed soup
2 T. water
2 T. Chablis or other dry white wine (I didn't use this and it really doesn't need it)
1/2 C shredded Swiss cheese (I used regular to try it that way but I like Swiss better)
1/2 C chopped cooked ham (I used lunch meet ham Oscar Mayer)
4 C medium egg noodles, cooked and drained

Make it:

Heat butter in a 10 inch skillet over medium-high heat. Add chicken and cook for 10 min or until browned on both sides. Stir the soup, water, wine, cheese and ham in skillet and heat to a boil. Reduce heat to low. cover and cook for 5 min. or until the chicken is cooked through. Serve the chicken and sauce with the noodles.

Jerk-Style Chicken From Kraft Foods

This is one of the recipes I cooked for Mother's Day
My suggestions are in brackets (   ).

Time: 1 hour 55 min. 

What you need

1 env. Good Seasons Italian Dressing Mix
2 Tbsp. firmly packed brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper (cayenne)
1 broiler-fryer chicken (2 1/2 lb.) cut up (I used 12 chicken strips)

Make it

Mix all ingredients except chicken in large shallow dish until well blended. (I used a large gallon size baggie)

Add chicken; turn over to evenly coat both sides. Refrigerate 1 hour to marinte. Drain; discard marinade. (I kept the marinade.)

Preheat greased grill to medium heat. Grill chicken 40 to 45 minutes or until cooked throught, turning frequently. (I just used a frying pan with olive oil and put the chicken with extra marinade in with the chicken and cooked for about 20 to 30 minutes or until cooked through.)