This recipe is from Kraft foods with some of my modifications. I didn't use specific kraft cheeses or 4 green onions chopped.
Total time: 1 hr 15 min
prep: 25 min
servings: about 8
What you need:
1 egg, beaten
1 container (15oz) Ricotta Cheese
2 cups shredded italian three cheese blend
1 Tbsp. Italian seasoning
1 can (16 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 C. grated parmesan cheese
Make it:
Heat oven to 375 degrees
Mix first 4 ingredients until well blended.
Spread: 1/2 C spaghetti sauce onto bottome of 13 by 9 inch baking dish. Spread each noodle with 3 Tbsp. cheese mixure; roll up. Place, seam-sides down, in dish. Top with remaining sauce and parmesan; cover with tin foil.
Bake 40 to 50 min. or until heated through, uncovering last 10 min.
Friday, January 27, 2012
Brooks Ministrone
Ok so I kind of came up with this by looking at a Pillsbury recipe which was:
Hearty Ham and Vegetable Soup
Prep Time: 20-30 min.
Total Time: 20-30 min.
Makes: about 4 servings
Ingredients:
1 can (19 oz) Progresso Vegetable Classics tomato basil soup
2 cans (19 oz) Progresso Garden Vegetable
1 cup diced cooked ham
1 cup partially cooked noodle shells
3/4 can kidney beans or you can use the whole can
In a 2 quart saucepan mix all ingredients. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer uncovered 10 minutes or until noodles are to your like of tenderness.
Hearty Ham and Vegetable Soup
Prep Time: 20-30 min.
Total Time: 20-30 min.
Makes: about 4 servings
Ingredients:
1 can (19 oz) Progresso Vegetable Classics tomato basil soup
2 cans (19 oz) Progresso Garden Vegetable
1 cup diced cooked ham
1 cup partially cooked noodle shells
3/4 can kidney beans or you can use the whole can
In a 2 quart saucepan mix all ingredients. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer uncovered 10 minutes or until noodles are to your like of tenderness.
Thursday, September 1, 2011
Molton-Middle Truffle Cookies - From Kraft Foods
These turned out pretty good I used marshmallows in some and caramels in the others. Definitely don't over cook because then they're not as good when you re warm them.
Total time: 38 minutes
Servings: 4 dozen
PREHEAT oven to 350°F. Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and walnuts; mix well. (Dough will be stiff.)
SHAPE 1 level tablespoonful of dough around each caramel half, enclosing caramel completely. Roll in sugar. Place, 1 inch apart, on ungreased baking sheets. (I greased my cookie sheet because I didn't want them to stick)
BAKE 6 to 8 min. or cookies are until soft and shiny. Let stand 5 min. on baking sheet. Transfer to wire racks. Cool completely. (Cookies will firm up as they cool.) 
Total time: 38 minutes
Servings: 4 dozen
What You Need
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate (don't use chocolate chips)
1/4 cup (1/2 stick) butter
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla
2 cups flour
1/2 cup finely chopped PLANTERS Walnuts
24 KRAFT Caramels, cut in half
1/4 cup sugar
Make It
PREHEAT oven to 350°F. Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and walnuts; mix well. (Dough will be stiff.)
SHAPE 1 level tablespoonful of dough around each caramel half, enclosing caramel completely. Roll in sugar. Place, 1 inch apart, on ungreased baking sheets. (I greased my cookie sheet because I didn't want them to stick)
BAKE 6 to 8 min. or cookies are until soft and shiny. Let stand 5 min. on baking sheet. Transfer to wire racks. Cool completely. (Cookies will firm up as they cool.)
Kraft Kitchens Tip
To warm cookies and soften caramel centers after cooling, microwave each cookie on high for 10 sec. or just until warmed.Marshmallow Centers
Prepare as directed, substituting 48 JET-PUFFED Miniature Marshmallows for the halved caramels.
White Chocolate Centers
Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate for the caramels. Cut each white chocolate square into eight equal chunks; set aside. Prepare dough as directed; shape 1 level tablespoon dough around each chocolate chunk. Place on baking sheets and bake as directed. Cool completely.
Peanut Butter Striped Delight - From Kraft Foods
I have made this quite a few times and it is a hit and is really quick and simple.
Total time: 4 hours and 40 minutes
Makes about 24 servings
MIX cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
BEAT pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours or until firm.
Total time: 4 hours and 40 minutes
Makes about 24 servings
What You Need
35 OREO Cookies, finely crushed (about 3 cups) (I just use a bag and smash them really well but if you want them finer you could use a blender or food processor)
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1/3 cup PLANTERS Creamy Peanut Butter
Make It
MIX cookie crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
BEAT pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours or until firm.
Kraft Kitchens Tips
Healthy Living
Save 40 calories and 3g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding.
Special Extra Sprinkle with grated BAKER'S Chocolate just before serving.
How to Easily Cut Dessert to Serve
Place dessert in freezer about 1 hour before cutting to serve.
Cookies & Cream Pudding Pops - From Kraft Foods
These were a great ice cream treat and it was really simple and would be fun to make if you had kids.
What you need:
1 pkg (3.9 oz) Jell-O chocolate Instant Pudding
2 C cold milk
6 Oreo cookies (I would use about 10 so it has more but that's just a suggestion)
1/2 C thawed Cool Whip Whipped Topping
9-10 little plastic or paper cups
1. Beat pudding mix and milk in large bowl with whisk for 2 minutes.
2. Place cookies in reseable bag; seal bag; use rolling pin to crush cookies.
3. Add cookies and Cool Whip to pudding; stir until blended.
4. Spoon into 9 small paper or plastic cups.
5. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.
What you need:
1 pkg (3.9 oz) Jell-O chocolate Instant Pudding
2 C cold milk
6 Oreo cookies (I would use about 10 so it has more but that's just a suggestion)
1/2 C thawed Cool Whip Whipped Topping
9-10 little plastic or paper cups
1. Beat pudding mix and milk in large bowl with whisk for 2 minutes.
2. Place cookies in reseable bag; seal bag; use rolling pin to crush cookies.
3. Add cookies and Cool Whip to pudding; stir until blended.
4. Spoon into 9 small paper or plastic cups.
5. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.
Gardner Village Ranch Chicken -From Karlene Cobbley
I finally got around to cooking this and it is fantastic! You've got to try it.
3/4 C Panko Bread Crumbs (and yes they need to be this specific kind because they're alot crunchier)
3/4 C grated Parmesan Cheese
1 pkg. (dry) Ranch Salad Dressing Mix
8 boneless chicken breasts (6-8 oz)
1/2 C butter melted
Combine bread-crumbs, Parmesan cheese, and ranch mix.
Dip chicken breasts in melted butter and dredge in mix.
Bake at 350 degrees for 45 minutes or until chicken is cooked through.
We ate this with rice covered in cream of chicken soup.
Makes enough for 2 meals for 2 people.
3/4 C Panko Bread Crumbs (and yes they need to be this specific kind because they're alot crunchier)
3/4 C grated Parmesan Cheese
1 pkg. (dry) Ranch Salad Dressing Mix
8 boneless chicken breasts (6-8 oz)
1/2 C butter melted
Combine bread-crumbs, Parmesan cheese, and ranch mix.
Dip chicken breasts in melted butter and dredge in mix.
Bake at 350 degrees for 45 minutes or until chicken is cooked through.
We ate this with rice covered in cream of chicken soup.
Makes enough for 2 meals for 2 people.
Wednesday, July 6, 2011
Make your own Panda Bowl
Cameron showed me awhile ago how easy it is to just make your own panda bowl and its way cheaper and almost just as good.
Servings: 2
What you need
2 bags of top roman cooked (I use chicken)
Enough popcorn chicken for 2 people cooked as directed on packaging (I use about a third of a 24 oz bag)
Panda sauce about 3 tablespoons of either mandrin or orange sauce.
I start the chicken first since it takes aproximately 15 minutes then about 5 minutes in I start the roman noodles. I use the flavoring packets but you dont have to. Once the raman is all the way cooked I drain the water off and seperate into two bowls. Once the chicken is done I mix it with the sauce in a bowl really well until the chicken is covered in sauce then I put it on top of the raman. Its really yummy and really quick.
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Servings: 2
What you need
2 bags of top roman cooked (I use chicken)
Enough popcorn chicken for 2 people cooked as directed on packaging (I use about a third of a 24 oz bag)
Panda sauce about 3 tablespoons of either mandrin or orange sauce.
I start the chicken first since it takes aproximately 15 minutes then about 5 minutes in I start the roman noodles. I use the flavoring packets but you dont have to. Once the raman is all the way cooked I drain the water off and seperate into two bowls. Once the chicken is done I mix it with the sauce in a bowl really well until the chicken is covered in sauce then I put it on top of the raman. Its really yummy and really quick.
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