Saturday, August 1, 2009

Some more fabulous recipes!

Asian Style Cobb Salad

Ingredients

  • 2/3 cup KRAFT Asian Toasted Sesame Dressing, divided
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1 head bok choy cabbage, cut lengthwise in half
  • 1 red pepper, quartered
  • 1 cup pea pods, cut diagonally in half
  • 2 carrots, shredded
  • 3 Tbsp. PLANTERS Sliced Almonds, toasted

How to make it

POUR 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.

HEAT greased grill to medium-high heat. Brush bok choy and peppers with 2 Tbsp. of the remaining dressing. Grill bok choy 1 min. or until slightly wilted and peppers 4 min. or until crisp-tender, turning occasionally. Remove from grill; set aside.

REMOVE chicken from marinade; discard marinade. Grill chicken 3 to 4 min. on each side or until done (165ºF), turning occasionally.

TRIM core from bok choy; discard. Chop remaining bok choy into bite-size pieces. Cut red pepper into small chunks and chicken into thin strips. Arrange bok choy, peppers, chicken, pea pods and carrots in rows on plate; top with nuts and remaining dressing.

Special Extra: Sprinkle 1/4 cup chow mein noodles over salad.

Crispy S’mores Bars

Ingredients

  • 2 Tbsp. butter
  • 4 cups JET-PUFFED Miniature Marshmallows, divided
  • 3 cups puffed rice cereal
  • 2 cups TEDDY GRAHAMS Honey Graham Snacks
  • 2 squares BAKER'S Semi-Sweet Chocolate, melted

How to make it

LINE 9-inch square pan with foil; spray with cooking spray. Microwave butter in large microwaveable bowl on HIGH 30 sec. Stir in 2 cups marshmallows; microwave 45 sec. or until marshmallows are completely melted, stirring after 30 sec. Add cereal, graham snacks and remaining marshmallows; mix well.

PRESS onto bottom of prepared pan; drizzle with chocolate.

LET stand 1 hour before cutting into bars.

Take Along: These bars pack up easily to take to any gathering!

Substitute: Prepare using TEDDY GRAHAMS Chocolate Graham Snacks.

Layered Island Dip

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
  • 1 can (8 oz.) crushed pineapple, drained
  • 2 cups thawed COOL WHIP Whipped Topping, divided
  • 2 Tbsp. powdered sugar
  • 1 Tbsp. lime zest
  • 2 tsp. rum
  • 1/2 cup chopped PLANTERS Macadamias
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
  • 1 kiwi, chopped
  • 2 or 3 mint leaves

How to make it

BEAT 4 oz. cream cheese, pineapple and 1 cup COOL WHIP with whisk until well blended; spread onto bottom of pie plate. Mix remaining cream cheese, lime zest and powdered sugar; spread over pineapple layer.

MIX remaining COOL WHIP and rum; spread over lime layer. Refrigerate for 1 hr. before serving. Top with nuts, coconut, kiwi and mint.

SERVE with NILLA Wafers.

Substitute: Substitute 1 tsp. rum extract for the rum.
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Rustic Tomato Tart

Ingredients

  • 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
  • 3 plum tomatoes (1 lb.), seeded, sliced
  • 1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheese
  • 1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
  • 6 slices OSCAR MAYER Bacon
  • 1 cup arugula

How to make it

HEAT oven to 400ºF.

UNROLL pie crust on baking sheet. Arrange tomato slices in circular pattern on crust, overlapping slices as necessary to fit and leaving 2-inch border at edge. Mix cheese and mayo; spread over tomatoes. Fold edge of crust over tomatoes.

BAKE 20 to 24 min. or until cheese is melted and crust is golden brown. Meanwhile, cook bacon until crisp.

COOL tart 10 min. Crumble bacon. Top tart with arugula and bacon.

Substitute: Prepare using KRAFT 2% Milk Shredded Cheddar Cheese.

How to Seed Tomatoes: Cut off stem ends of tomatoes. Gently squeeze seeds into bowl.

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Summer Berry Trifle

What You Need!

1 cup boiling water

1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin

ice cubes

1/2 cup cold water

2 cups mixed fresh berries (raspberries, blueberries, strawberries)

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

1-1/4 cups cold milk, divided

1 pkg. (3.4 oz.) JELL-O Cheesecake or Vanilla Flavor Instant Pudding

1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed

1 pkg. (12 oz.) prepared pound cake, cubed

Make It!

ADD boiling water to gelatin mix in large bowl 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand 15 min. or until gelatin is thickened. Stir in berries.

BEAT cream cheese in large bowl with whisk until creamy. Gradually beat in 1/4 cup milk. Add remaining milk and dry pudding mix; beat 2 min. Stir in COOL WHIP.

PLACE half the cake cubes in bottom of large serving bowl; cover with half the pudding mixture. Top with layers of gelatin mixture, remaining cake cubes and remaining pudding mixture. Refrigerate 1 hour.

Disclaimer: All the recipes posted here are from Kraft Foods.

4 comments:

AliceKay said...

The Crispy S'mores Bars look pretty good to me. :)

blueviolet said...

The rustic tomato tart and the cobb salad look made for me!

LadyStyx said...

mmmm trifle *drools slightly*

Yaya said...

Holy recipes! I'll have to try the smores one with the kids I nanny for