tag:blogger.com,1999:blog-9600338959363873862024-03-14T04:29:43.648-07:00Just 4 FoodsJust 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-960033895936387386.post-63467586940067908622011-05-28T17:53:00.000-07:002011-05-28T17:53:00.494-07:00Triple Citrus Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRLBCEnx1S5G4swD4JPhBGOVXIxGiq4hX4vLgzllcHBPx6_c2MGbALUCjZm3PWIqhAD50HPOWAxj6_DhTfWJXgSutztHCS789wwzq8dPl9ux6PbWCP4tZKwtjrhns9ZL1W18YWnExqI2i/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTRLBCEnx1S5G4swD4JPhBGOVXIxGiq4hX4vLgzllcHBPx6_c2MGbALUCjZm3PWIqhAD50HPOWAxj6_DhTfWJXgSutztHCS789wwzq8dPl9ux6PbWCP4tZKwtjrhns9ZL1W18YWnExqI2i/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
1 cup HONEY MAID Graham Cracker Crumbs<br />
1/3 cup firmly packed brown sugar<br />
1/4 cup (1/2 stick) butter or margarine, melted<br />
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1 cup granulated sugar<br />
2 Tbsp. flour<br />
1 tsp. vanilla<br />
4 eggs<br />
1 Tbsp. fresh lemon juice<br />
1 Tbsp. fresh lime juice<br />
1 Tbsp. fresh orange juice<br />
1 tsp. grated lemon zest<br />
1 tsp. grated lime zest<br />
1 tsp. grated orange peel<br />
Make It<br />
<br />
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, brown sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.<br />
<br />
BEAT cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients; pour over crust.<br />
<br />
BAKE 1 hour and 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.<br />
How to Avoid Cracked Cheesecakes<br />
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-5999331767489993472011-05-26T17:51:00.000-07:002011-05-26T17:51:00.401-07:00PHILADELPHIA® 3-STEP® Toffee Crunch Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyH9P6gUG6_X4bnTaFfEf2WNl-nSOUowlYRKVja64N47NBaNJEJesYSsYWcUj0dDFsb_01mnm_bgvKbzJE8Bnikx0qKZFvQGGRyaEg3cTnf_2nm2eVJFWPjpnzsZHLkiHmfA6nFqGqGTTP/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyH9P6gUG6_X4bnTaFfEf2WNl-nSOUowlYRKVja64N47NBaNJEJesYSsYWcUj0dDFsb_01mnm_bgvKbzJE8Bnikx0qKZFvQGGRyaEg3cTnf_2nm2eVJFWPjpnzsZHLkiHmfA6nFqGqGTTP/s320/just4foods.jpg" /></a></div><br />
<br />
What You Need<br />
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1/2 cup firmly packed brown sugar<br />
1/2 tsp. vanilla<br />
2 eggs<br />
4 chocolate-covered English toffee bars (1.4 oz. each), chopped (about 1 cup), divided<br />
1 HONEY MAID Graham Pie Crust (6 oz.)<br />
Make It<br />
<br />
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in 3/4 cup of the chopped toffee bars.<br />
<br />
POUR into crust. Sprinkle with remaining chopped toffee bars.<br />
<br />
BAKE 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at your next family gathering.<br />
Substitute<br />
For extra chocolate flavor, substitute 1 OREO Pie Crust (6 oz.) for the graham pie crust.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-35704525451445839162011-05-24T17:49:00.000-07:002011-05-24T17:49:00.388-07:00Simply Citrus Cream Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOuTtRrWXZzPcFZezVq4kPlCFvD7-yiNo5MgJWJbhlI2TcEKfVnV99XRIYZ8KT23vB4wgQ5AJ4kq7bsMcHeVPNe8Ej8uK0G0kMTVWRjGLagT_m3rjlZ2KXCqDP3_LYoeFsY6HG9tKvO4X/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOuTtRrWXZzPcFZezVq4kPlCFvD7-yiNo5MgJWJbhlI2TcEKfVnV99XRIYZ8KT23vB4wgQ5AJ4kq7bsMcHeVPNe8Ej8uK0G0kMTVWRjGLagT_m3rjlZ2KXCqDP3_LYoeFsY6HG9tKvO4X/s320/just4foods.jpg" /></a></div><br />
<br />
What You Need<br />
1 pkg. (2-layer size) yellow cake mix<br />
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding<br />
1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided<br />
3/4 cup water<br />
1/4 cup oil<br />
3 eggs<br />
2 Tbsp. orange zest<br />
1/4 cup powdered sugar<br />
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed<br />
1 can (11 oz.) mandarin oranges, drained<br />
Make It<br />
<br />
HEAT oven to 350°F.<br />
<br />
BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest in large bowl with mixer on low speed 1 min.; scrape bowl. Beat on medium speed 2 min. Pour into 2 greased and floured 9-inch round pans.<br />
<br />
BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.<br />
<br />
BEAT remaining sour cream and powdered sugar in large bowl with whisk until well blended. Stir in COOL WHIP.<br />
<br />
STACK cake layers on plate, filling layers with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.<br />
Kraft Kitchens Tips<br />
Variation<br />
Prepare using COOL WHIP LITE Whipped Topping and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.<br />
Chocolate Cream Cake<br />
Prepare as directed, using a chocolate cake mix and JELL-O Chocolate Instant Pudding. Substitute 1 cup fresh berries, such as raspberries, sliced strawberries or blueberries, for the oranges.<br />
Size-Wise<br />
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-61195616105408035312011-05-22T17:46:00.000-07:002011-05-22T17:46:00.167-07:00PHILADELPHIA® 3-STEP® White Chocolate Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYKQRc_ftMCkhQg1azf1CVJhcD_O9Np8i3ALQbnG6cuQlaH_Kd1JdjS6Tio1XR4CtFlSJmL0zSUimqQmp6dZ_4RhR53nsWKS594jueFfGLCD0elytMHbewf0LlU5V3PUruI_5LALWJVuk/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYKQRc_ftMCkhQg1azf1CVJhcD_O9Np8i3ALQbnG6cuQlaH_Kd1JdjS6Tio1XR4CtFlSJmL0zSUimqQmp6dZ_4RhR53nsWKS594jueFfGLCD0elytMHbewf0LlU5V3PUruI_5LALWJVuk/s320/just4foods.jpg" /></a></div><br />
<br />
What You Need<br />
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1/2 cup sugar<br />
1/2 tsp. vanilla<br />
2 eggs<br />
4 squares BAKER'S White Chocolate, chopped, divided<br />
1 OREO Pie Crust (6 oz.)<br />
15 candy-coated almonds<br />
Make It<br />
<br />
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in half of the white chocolate.<br />
<br />
POUR into crust. Sprinkle with remaining white chocolate.<br />
<br />
BAKE 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with almonds just before serving. Store leftover cheesecake in refrigerator.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Enjoy a serving of this rich and indulgent cheesecake on a special occasion.<br />
Plain Cheesecake<br />
Prepare as directed, omitting white baking chocolate and substituting HONEY MAID Graham Pie Crust for the OREO Pie Crust.<br />
Chocolate Cheesecake<br />
Prepare as directed, substituting 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, for the white chocolate. Stir melted chocolate into batter after mixing in eggs.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-46420010602590694202011-05-20T17:45:00.000-07:002011-05-20T17:45:00.370-07:00Appetizers Citrus Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-8l6olrqNI_ED_FANCxDqmAk3j2mF02qma6JCeOoEkQA2LbzbTJlonmsDW7T4qSpw7vz4CWbi0JNqpnkPca07_HNRvF5FFgXqCT7nB3a2Gc-CqLm_XIndIOGVgVF7-oaRzJCZPmz8vNb/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-8l6olrqNI_ED_FANCxDqmAk3j2mF02qma6JCeOoEkQA2LbzbTJlonmsDW7T4qSpw7vz4CWbi0JNqpnkPca07_HNRvF5FFgXqCT7nB3a2Gc-CqLm_XIndIOGVgVF7-oaRzJCZPmz8vNb/s320/just4foods.jpg" /></a></div><br />
<br />
What You Need<br />
3 medium plum tomatoes, chopped (about 1 cup)<br />
1 can (11 oz.) mandarin orange segments, drained<br />
1/4 cup chopped red onion<br />
1/4 cup chopped fresh parsley<br />
1 Tbsp. KRAFT Light Zesty Italian Dressing<br />
TRISCUIT Rosemary & Olive Oil Crackers<br />
Make It<br />
<br />
COMBINE all ingredients except crackers.<br />
<br />
SERVE immediately with the crackers. Or, cover and refrigerate until ready to serve.<br />
Kraft Kitchens Tips<br />
Best of Season<br />
When fresh oranges are available, substitute 1 large orange, peeled, sectioned and chopped, for the mandarin orange segments.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-26011338938266994862011-05-18T17:42:00.000-07:002011-05-18T17:42:01.057-07:00Desserts PHILADELPHIA 3-STEP White Chocolate-Raspberry Swirl Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwn5FF-f9eNTjRi-uqpwjk5mkJhPLBQ4IgfB9fcyppKSABCJGpYJncmPFTtjK2TGNv2kCYdx1Wc4evgfXD1Y4N9xR9YE7xN6smbNh4LwX5MWtNrvJsTJyxtJUgAF5vKE6oYvXOoAFpWJ75/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwn5FF-f9eNTjRi-uqpwjk5mkJhPLBQ4IgfB9fcyppKSABCJGpYJncmPFTtjK2TGNv2kCYdx1Wc4evgfXD1Y4N9xR9YE7xN6smbNh4LwX5MWtNrvJsTJyxtJUgAF5vKE6oYvXOoAFpWJ75/s320/just4foods.jpg" /></a></div><br />
What You Need<br />
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1/2 cup sugar<br />
1/2 tsp. vanilla<br />
2 eggs<br />
3 squares BAKER'S White Chocolate, melted<br />
1 OREO Pie Crust (6 oz.)<br />
3 Tbsp. raspberry preserves<br />
Make It<br />
<br />
HEAT oven to 350°F.<br />
<br />
BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.<br />
<br />
MICROWAVE preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.<br />
<br />
BAKE 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.<br />
Kraft Kitchens Tips<br />
Substitute<br />
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.<br />
Size-Wise<br />
Serve this rich and indulgent dessert on a holiday or special occasion.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-24781360161098031412011-05-16T15:24:00.000-07:002011-05-16T15:24:00.085-07:00PHILLY® Blueberry Swirl Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyScV2yMNth-tKi6a_-001kV_iry__R6Xb-lSc_TtYqO2AmFk3XTsbeKii6H0sV0RECJns0exrn7bq4NQ4Trg2c94Nt0HXLnK2OalIzH9ntBOQxA-AahjDI6vRj9vLV1QliHu3XHgp3ve3/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyScV2yMNth-tKi6a_-001kV_iry__R6Xb-lSc_TtYqO2AmFk3XTsbeKii6H0sV0RECJns0exrn7bq4NQ4Trg2c94Nt0HXLnK2OalIzH9ntBOQxA-AahjDI6vRj9vLV1QliHu3XHgp3ve3/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
1 cup HONEY MAID Graham Cracker Crumbs<br />
1 cup plus 3 Tbsp. sugar, divided<br />
3 Tbsp. butter or margarine, melted<br />
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1 tsp. vanilla<br />
1 cup BREAKSTONE'S or KNUDSEN Sour Cream<br />
4 eggs<br />
2 cups fresh or thawed frozen blueberries<br />
Make It<br />
<br />
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. of the sugar and the butter. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Bake 10 min.<br />
<br />
BEAT cream cheese, remaining 1 cup sugar and the 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. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.<br />
<br />
BAKE 45 min. or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Enjoy a serving of this rich-and-indulgent treat on special occasions.<br />
Substitute<br />
Substitute 1 can (15 oz.) blueberries, well drained, for the 2 cups fresh or frozen blueberries.<br />
Make it Easy<br />
Instead of using a blender, crush the blueberries in a bowl with a fork. Drain before spooning over the cheesecake batter and swirling to marbleize as directed.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-4978359424708038182011-05-14T15:21:00.000-07:002011-05-14T15:21:00.498-07:00Main dishes Citrus Salmon<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVWg8NW1W4xtmRacM_hlFuo_EtLZV5W-NCKK1vXvBcqnmVmDaO608YRDsGQMyK-HnRAfE0BBW6YoCTveOK9GuShABsEa_ObUNiSMujbJWcZpA4mPLtX_-EJQ3c596penGiChP7tP7vKdE/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVWg8NW1W4xtmRacM_hlFuo_EtLZV5W-NCKK1vXvBcqnmVmDaO608YRDsGQMyK-HnRAfE0BBW6YoCTveOK9GuShABsEa_ObUNiSMujbJWcZpA4mPLtX_-EJQ3c596penGiChP7tP7vKdE/s320/just4foods.jpg" /></a></div><br />
<br />
what you need<br />
1/4 cup orange juice<br />
3 Tbsp. vodka (optional)<br />
1 env. GOOD SEASONS Italian Dressing Mix<br />
1/4 cup olive oil<br />
1 lb. salmon or swordfish steaks<br />
Make It<br />
<br />
PREHEAT grill to medium heat. Mix juice, vodka, dressing mix and oil until well blended.<br />
<br />
POUR over salmon; cover. Refrigerate 1 hour to marinate. Drain; discard dressing mixture.<br />
<br />
PLACE salmon on greased grill. Grill 6 minutes on each side or until salmon flakes easily when tested with fork.<br />
Kraft Kitchens Tips<br />
Serving Suggestion<br />
Serve this zesty fish with your favorite steamed vegetable and a mixed green salad.<br />
Substitute<br />
Substitute lime or lemon juice for orange juice.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-53242674661312965772011-05-12T15:20:00.000-07:002011-05-13T11:22:03.267-07:00Marbled Cheesecake with Raspberry Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4InCcZocIJLqgkTlOYSPayZ_JX5k9bm_K_xmKfUJOYa3vi2tM_pQ33v8izzfbE9q518yZkCO5xHzilaretURBwcJkooSXafMw7aD6v36tSGsRdyphra_3ZbeP2cg0LB-FGFYdoIx6ktzw/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4InCcZocIJLqgkTlOYSPayZ_JX5k9bm_K_xmKfUJOYa3vi2tM_pQ33v8izzfbE9q518yZkCO5xHzilaretURBwcJkooSXafMw7aD6v36tSGsRdyphra_3ZbeP2cg0LB-FGFYdoIx6ktzw/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1/2 cup sugar<br />
1/4 cup half-and-half<br />
1 tsp. vanilla<br />
2 eggs<br />
2 Tbsp. unsweetened cocoa powder<br />
1 OREO Pie Crust (6 oz.)<br />
1 pkg. (10 oz.) frozen raspberries, thawed, pureed and strained<br />
Make It<br />
<br />
PREHEAT oven to 350°F. Beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition.<br />
<br />
REMOVE 1 cup of the batter; place in small bowl. Add cocoa; mix well. Spoon half of the chocolate batter into pie crust; cover with plain batter. Top with spoonfuls of the remaining chocolate batter. Cut through batters several times for marble effect.<br />
<br />
BAKE 35 to 40 minutes or until center is set. Cool. Refrigerate 4 hours or overnight. Serve topped with the raspberry sauce. Store leftover cheesecake and raspberry sauce in refrigerator.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.<br />
Special Extra<br />
Garnish with fresh raspberries and mint sprigs just before serving.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-59103507388618042412011-05-10T15:18:00.000-07:002011-05-10T15:18:00.258-07:00Main dishes Island Citrus Fish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQsHHBRYAfhAb9hwQSFvzMmhSm76k2eXaAUdXBdNRTHrbv10OFmBPF9yhr_0pXOEIWhs4Q7-3fi2cCf_U8qM2G4YH-DyxtoZ-pq86VNSjszxhdNdFYtFivuorOZZNN2D_2tQEo19KynoU/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwQsHHBRYAfhAb9hwQSFvzMmhSm76k2eXaAUdXBdNRTHrbv10OFmBPF9yhr_0pXOEIWhs4Q7-3fi2cCf_U8qM2G4YH-DyxtoZ-pq86VNSjszxhdNdFYtFivuorOZZNN2D_2tQEo19KynoU/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
1/4 cup packed brown sugar<br />
1 tsp. ground cumin<br />
6 cod fillets (1-1/2 lb.)<br />
1/4 cup KRAFT Light Zesty Italian Dressing<br />
1/4 cup lime juice<br />
1/2 cup orange juice<br />
1/4 cup chopped cilantro<br />
2 Tbsp. chopped mint leaves<br />
Make It<br />
<br />
HEAT dressing in large skillet on medium-high heat. Combine sugar and cumin; sprinkle 2 Tbsp. sugar mixture over fish. Place fish in skillet, sugar side down; sprinkle with remaining sugar mixture.<br />
<br />
COOK 3 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.<br />
<br />
ADD lime and orange juices to skillet. Cook on medium heat until heated through, stirring occasionally. Remove from heat. Stir in cilantro and mint. Spoon evenly over fish.<br />
Kraft Kitchens Tips<br />
Special Extra<br />
For an extra kick, add 1 tsp. crushed red pepper to the coating ingredients before using to coat the fish.<br />
Cooking Know-How<br />
Fish is done when it looks opaque and just begins to flake easily with a fork. Undercooked fish looks translucent and overcooked fish looks dry and falls apart.<br />
How to Chop the Mint and Cilantro<br />
Stack the mint and cilantro leaves on top of each other. Roll the stack lengthwise, then cut crosswise into thin slices. This is a technique professional chefs call chiffonade.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-66008807583278547042011-05-08T15:17:00.000-07:002011-05-08T15:17:00.648-07:00Frozen Chocolate Raspberry Cheese Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsVlNpwcF0zfJG9anlBLFsLyhNHHOWpioj4XVFp-EV3JDZ4lq7DIjxZkVk3iSXiCimy5-En6pf0Z5TFp_Joka0KIH2S2VHj9w1AgDBrdwQ4_V0Tuq9iS0KMVFor4x2u-6FvJ5vtDtopjl/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsVlNpwcF0zfJG9anlBLFsLyhNHHOWpioj4XVFp-EV3JDZ4lq7DIjxZkVk3iSXiCimy5-En6pf0Z5TFp_Joka0KIH2S2VHj9w1AgDBrdwQ4_V0Tuq9iS0KMVFor4x2u-6FvJ5vtDtopjl/s320/just4foods.jpg" /></a></div><br />
<br />
what you need<br />
3/4 cup cold fat-free milk<br />
1 cup LIGHT N' LIVELY 1% Lowfat Cottage Cheese with added Calcium<br />
1/3 cup seedless raspberry fruit spread<br />
1 pkg. (4-serving size) JELL-O Chocolate Fat Free Sugar Free Instant Pudding<br />
2 cups thawed COOL WHIP LITE Whipped Topping<br />
1 square BAKER'S Semi-Sweet Chocolate, grated<br />
1/2 cup fresh raspberries (optional)<br />
Make It<br />
<br />
POUR milk into blender container. Add cottage cheese and fruit spread; cover. Blend until smooth. Add pudding mix; cover. Blend well.<br />
<br />
POUR into large bowl. Gently stir in whipped topping. Spoon into 8- or 9-inch pie plate; smooth top.<br />
<br />
FREEZE 6 hours or overnight until firm. Let stand at room temperature 15 minutes or until cheesecake can be cut easily. Top with grated chocolate and raspberries just before serving. Store leftover cheesecake in freezer.<br />
Kraft Kitchens Tips<br />
Great Substitute<br />
Substitute thawed frozen raspberries for fresh raspberries.<br />
Great Substitute<br />
Substitute additional BAKER'S Semi-Sweet Baking Chocolate, melted, for grated chocolate.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-73270987659288037712011-05-06T15:14:00.000-07:002011-05-06T15:14:00.778-07:00COOL 'N EASY Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibANwNF337TH77VOtNBZW32Z7rD51jaeSkbuvLQ8M1tx0XSBJuqD4yNz4GqBOFzIS5o2FlEwFEjWJXyV5sqtMUHAi4p2c0QbMGTMti5BGpaxnJaCq8U5mMqCKTwfuaeHVGDd0d2V5UzSd/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgibANwNF337TH77VOtNBZW32Z7rD51jaeSkbuvLQ8M1tx0XSBJuqD4yNz4GqBOFzIS5o2FlEwFEjWJXyV5sqtMUHAi4p2c0QbMGTMti5BGpaxnJaCq8U5mMqCKTwfuaeHVGDd0d2V5UzSd/s320/just4foods.jpg" /></a></div><br />
<br />
what you need<br />
2/3 cup boiling water<br />
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin<br />
Ice cubes<br />
1/2 cup cold water<br />
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed<br />
1 HONEY MAID Graham Pie Crust (6 oz.)<br />
Make It<br />
<br />
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.<br />
<br />
SPOON into crust.<br />
<br />
REFRIGERATE at least 4 hours or until firm. Store leftovers in refrigerator.<br />
Kraft Kitchens Tips<br />
Healthy Living<br />
Good news! You'll save 30 calories, 4g of total fat and 2g of saturated fat per serving by preparing with COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crust.<br />
Healthy Living<br />
Check our website for the Healthy Living version of this recipe, Light COOL 'N EASY Pie.<br />
How to Stir Whipped Topping into Gelatin<br />
Spoon whipped topping into slightly thickened gelatin, using the amount of whipped topping specified in the recipe. Gently stir the whipped topping into the gelatin until all whipped topping has been incorporated and mixture is a uniform pastel color. Use this method in any recipe that calls for folding or gently stirring one ingredient into another.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-51845933279115138992011-05-04T15:12:00.000-07:002011-05-04T15:12:00.462-07:00Main dishes Island Fish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyh-x1zw0zAyCW_3z3nUAPpebVQqtAZPxnxcYYFrwPrb2eVHJom_0ZGFFGYgk4kZOESwzEseASor7gWL4yNMmydbe6q5Bs0hBr8qjcbhlfJMb4OPwqKimt4GRIC01S8f_-EgkH-BtceV0b/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyh-x1zw0zAyCW_3z3nUAPpebVQqtAZPxnxcYYFrwPrb2eVHJom_0ZGFFGYgk4kZOESwzEseASor7gWL4yNMmydbe6q5Bs0hBr8qjcbhlfJMb4OPwqKimt4GRIC01S8f_-EgkH-BtceV0b/s320/just4foods.jpg" /></a></div><br />
<br />
What You Need<br />
1/2 cup KRAFT Zesty Italian Dressing<br />
1 whole jalapeño pepper, seeded, finely chopped<br />
2 tsp. freshly grated gingerroot<br />
8 large banana leaves<br />
6 mahi-mahi fillets (4 oz. each)<br />
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted<br />
3 limes, thinly sliced<br />
Make It<br />
<br />
PREHEAT oven to 400°F. Mix dressing, jalapeno and ginger; set aside. Hold banana leaf with tongs and pass quickly across a stove burner on medium heat several times until banana leaf is pliable. (Do not overheat or leaf will become brittle.) Repeat with the remaining leaves. Line 13x9-inch baking pan with the softened leaves, with ends of leaves extending over sides of pan.<br />
<br />
PLACE fish in prepared baking pan; drizzle with the dressing mixture. Top with the coconut and limes. Fold banana leaves over fish. Top with an empty glass baking dish to hold leaves in place.<br />
<br />
BAKE 20 min. or until fish is cooked through. Serve in baking pan.<br />
Kraft Kitchens Tips<br />
Substitute<br />
If you cannot find mahi-mahi, use cod or halibut instead.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-11621263143324457552011-05-02T15:11:00.000-07:002011-05-02T15:11:01.030-07:00Cookies 'N Cream Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8hSo-Bv9oE9aRlGkNqYtLj6zQtvysX-I_zBbHGrfKV3U_98tR8q6NAMATrIZLErzIja3I7QTdWJ-Ofn0zdYzT1Zhm4kN7lZX1le8fMFKZRfLlCBORSwabjkQlPhsQ1jQZW6u3bvDJyF0/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8hSo-Bv9oE9aRlGkNqYtLj6zQtvysX-I_zBbHGrfKV3U_98tR8q6NAMATrIZLErzIja3I7QTdWJ-Ofn0zdYzT1Zhm4kN7lZX1le8fMFKZRfLlCBORSwabjkQlPhsQ1jQZW6u3bvDJyF0/s320/just4foods.jpg" /></a></div><br />
<br />
What You Need<br />
1 cup crushed OREO Cookies (about 12 cookies)<br />
1 Tbsp. butter or margarine, melted<br />
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1 cup sugar<br />
1 tsp. vanilla<br />
4 eggs<br />
20 OREO Cookies, quartered<br />
Make It<br />
<br />
PREHEAT oven to 325°F if using a silver springform pan (or 300°F if using a dark nonstick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.<br />
<br />
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.<br />
<br />
BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.<br />
How to Press Crumbs into Pan for Crust<br />
Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-63220170037310619192011-04-30T15:02:00.000-07:002011-04-30T15:02:00.689-07:00Hot & Spicy Brittle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMQYTdTc7Ry5QwJ-388gPSDunldlYl1YF5g4rJNN43VzKnFZ0z9HT8_ZUhelwsILg_PgbhSS0dQ1TKLXJn1XvfhHoG2n8NBkJRwRrbKzXybwBSnfH9tPsNQAIpIl_Zg4FYl_khHUL36rs/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMQYTdTc7Ry5QwJ-388gPSDunldlYl1YF5g4rJNN43VzKnFZ0z9HT8_ZUhelwsILg_PgbhSS0dQ1TKLXJn1XvfhHoG2n8NBkJRwRrbKzXybwBSnfH9tPsNQAIpIl_Zg4FYl_khHUL36rs/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
what you need<br />
1 cup sugar<br />
1/2 cup light corn syrup<br />
2 Tbsp. butter or margarine<br />
1 cup PLANTERS Dry Roasted Peanuts<br />
1 cup PLANTERS Sliced Almonds, toasted<br />
2 tsp. hot pepper sauce<br />
Make It<br />
<br />
MIX sugar, corn syrup and 1/2 cup water in 3-quart saucepan. Bring to boil on medium heat, stirring until sugar dissolves. Cover. Boil 2 to 3 minutes.<br />
<br />
UNCOVER; continue boiling until syrup reaches hard-crack stage (295°F). Remove from heat; stir in butter, nuts and pepper sauce.<br />
<br />
POUR mixture onto lightly greased baking sheet; spread out with greased spoon or spatula. Cool completely. Break into pieces. Store in airtight container.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Enjoy a serving of this brittle-a spicy variation of a classic recipe.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-11035103930640358812011-04-29T15:00:00.000-07:002011-04-29T15:00:00.929-07:00Mix 'n Match Mini Cheesecakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkb9dZ-6TemzoNZJ_mz0wm6qq6VLj07KK5rxW_W0iATzH2rMpRL4mBg9WBudBw0rJYn8TW0R6MI1pELRd1W9f5_0UhyphenhyphenI75LbxLzUnIC8khbLn8Ibirpllo0dhYmFKziBYpdecvszptLxW2/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkb9dZ-6TemzoNZJ_mz0wm6qq6VLj07KK5rxW_W0iATzH2rMpRL4mBg9WBudBw0rJYn8TW0R6MI1pELRd1W9f5_0UhyphenhyphenI75LbxLzUnIC8khbLn8Ibirpllo0dhYmFKziBYpdecvszptLxW2/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
1 cup HONEY MAID Graham Cracker Crumbs<br />
3 Tbsp. sugar<br />
3 Tbsp. butter or margarine, melted<br />
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
3/4 cup sugar<br />
1 tsp. vanilla<br />
3 eggs<br />
Make It<br />
<br />
PREHEAT oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.<br />
<br />
BEAT cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.<br />
<br />
BAKE 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.<br />
Stir-In Ideas<br />
For each one-fourth portion of batter, stir in one of the following before pouring batter over crust and baking as directed: Apple Pie: Stir in 1/8 tsp. ground cinnamon. Top baked cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 tsp. brown sugar. S'Mores: Stir in 3 Tbsp. milk chocolate chips. Top baked cheesecake with 1/4 cup JET-PUFFED Miniature Marshmallows and 1 Tbsp. broken HONEY MAID Honey Grahams. Citrus: Stir in 1 tsp. lemon, orange or lime juice; 1 tsp. flour and 1/4 tsp. grated lemon, orange or lime peel. Chocolate Chunk: Stir in 1 square BAKER'S Semi-Sweet Baking Chocolate, chopped. New York: Stir in 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream and 1 Tbsp. flour. Cookies and Cream: Stir in 1/4 cup chopped OREO Cookies. Chocolate Royale: Stir in 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted. Peanut Butter: Stir in 2 Tbsp. peanut butter and 1 Tbsp. milk. Mocha: Mix 1 tsp. MAXWELL HOUSE Instant Coffee granules with 2 tsp. hot water. Stir into batter along with 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted. Cherry: Bake mini cheesecake as directed without Stir-Ins. Just before serving, top with 1/3 cup cherry pie filling.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-14077610384678765252011-04-27T14:54:00.000-07:002011-04-27T14:54:00.317-07:00Desserts Sweet Peanut Brittle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqiURprxLvP0ZFDnmsxNjW2IAmtMzgbW-PVC9TALUmr4kd3vq-9eOyHwJOlEJeiVFpM14NdTTd5ZJy48XyE1Q9ThvyBUjRf4IQHcPa3XqzGrkE52vRROKXnyLpT2oxcoQPjA3DKzWCJ5Pg/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqiURprxLvP0ZFDnmsxNjW2IAmtMzgbW-PVC9TALUmr4kd3vq-9eOyHwJOlEJeiVFpM14NdTTd5ZJy48XyE1Q9ThvyBUjRf4IQHcPa3XqzGrkE52vRROKXnyLpT2oxcoQPjA3DKzWCJ5Pg/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
1 cup sugar<br />
1/2 cup light corn syrup<br />
1 Tbsp. butter<br />
2 cups PLANTERS COCKTAIL Peanuts<br />
1 tsp. baking soda<br />
1 tsp. vanilla<br />
4 squares BAKER'S Semi-Sweet Chocolate<br />
1/4 cup creamy peanut butter<br />
Make It<br />
<br />
SPRAY large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.<br />
<br />
MICROWAVE chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Trying to pace your eating at a party? Preview your choices and be selective instead of taking some of everything.<br />
Caution<br />
Use heavy oven mitts or potholders when removing bowl from microwave as candy mixture will be extremely hot. If available, use a 2-qt. glass measuring cup with handle as a large microwaveable bowl.<br />
Hot/Sweet Peanut Brittle<br />
Stir 1 tsp. hot pepper sauce into candy along with the vanilla.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-70348921887126183992011-04-25T14:52:00.000-07:002011-04-25T14:52:00.247-07:00Orange Grove Mini Cheesecakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFsBNCa9B04F2nDF0NW8KY0GG-ov8hKB9s0LlWj5QUszmg1F3aUpWE-iY2skrFv8k1Y4cHDHPX8sLynfTMa-At8j12vlbh0g5FMHYTV6lCAT2T95VCfGjR5X26yej6XtarKfzH0NMTsgy/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFsBNCa9B04F2nDF0NW8KY0GG-ov8hKB9s0LlWj5QUszmg1F3aUpWE-iY2skrFv8k1Y4cHDHPX8sLynfTMa-At8j12vlbh0g5FMHYTV6lCAT2T95VCfGjR5X26yej6XtarKfzH0NMTsgy/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
24 NILLA Wafers, divided<br />
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<br />
1/4 cup sugar<br />
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream<br />
Grated peel from 1 large orange (about 1 Tbsp.)<br />
1 tsp. vanilla<br />
2 eggs<br />
2 squares BAKER'S White Chocolate, melted<br />
1/4 cup seedless raspberry preserves, heated<br />
Make It<br />
<br />
PREHEAT oven to 325°F. Place 1 wafer in each of 12 paper-lined medium muffin cups. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, orange peel and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly into prepared muffin cups.<br />
<br />
BAKE 20 to 25 min. or until centers are almost set. Cool. Refrigerate 4 hours or overnight. Meanwhile, drizzle chocolate evenly over remaining 12 wafers. Let stand at room temperature until chocolate is firm.<br />
<br />
TOP each cheesecake with 1 tsp. preserves and 1 decorated wafer just before serving. Store leftover cheesecakes in refrigerator.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
With their built-in portion control, these mini cheesecakes make a great treat.<br />
Substitute<br />
Prepare as directed, using grated lemon peel.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-50851301816068265052011-04-23T14:50:00.000-07:002011-04-23T14:50:00.430-07:00Main dishes Sweet Homestyle Sticky Ribs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikC3GYK4Wip5xTW0J8FMmnowMSWoy1iWFOPSIoVOg8GxU-BUGNthteYypDp_H3FR8nf6QNBBzgN1vqXItc7_x2otgCFIoD-fqMKXn-Ji7WejUSF_SAxHlDSXzeednfERtMi0uaxYnGsJ9B/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikC3GYK4Wip5xTW0J8FMmnowMSWoy1iWFOPSIoVOg8GxU-BUGNthteYypDp_H3FR8nf6QNBBzgN1vqXItc7_x2otgCFIoD-fqMKXn-Ji7WejUSF_SAxHlDSXzeednfERtMi0uaxYnGsJ9B/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
what you need<br />
4 lb. pork baby back ribs<br />
3/4 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce<br />
1/2 cup applesauce<br />
1/2 tsp. each: crushed red pepper and dry mustard<br />
1/4 tsp. each: ground ginger and ground cinnamon<br />
Make It<br />
<br />
CUT ribs into 2-rib sections. Mix remaining ingredients; set aside.<br />
<br />
PLACE ribs in large saucepan or Dutch oven. Add enough cold water to completely cover ribs; cover pan with lid. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. Drain.<br />
<br />
PREHEAT grill to medium heat. Grill ribs 10 min. or until cooked through (160°F), turning occasionally and brushing generously with the barbecue sauce mixture.<br />
Kraft Kitchens Tips<br />
Serving Suggestion<br />
Serve this special-occasion family-favorite recipe with whole grain rolls and a tossed green salad.<br />
How to Preheat a Gas Grill<br />
If using a gas grill, preheat the grill by turning it on for about 10 min. before using.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-60758213049738823782011-04-21T14:48:00.000-07:002011-04-21T14:48:00.287-07:00Orange-Mocha Minis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWxZmm8C7ir-pInqD3xWyuJXqZIq1fAWHOD2H8Iu9wY5mW2iRPl8z54NPPffp8sFGkLI3ahyphenhyphena5vOrZctO5V6MgpW6qpEsQcnC4Nds71EwAIYOTSbYZUDTdUMyZ0PUL3OXakNA52au8IlM/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWxZmm8C7ir-pInqD3xWyuJXqZIq1fAWHOD2H8Iu9wY5mW2iRPl8z54NPPffp8sFGkLI3ahyphenhyphena5vOrZctO5V6MgpW6qpEsQcnC4Nds71EwAIYOTSbYZUDTdUMyZ0PUL3OXakNA52au8IlM/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
2-1/4 cups boiling water<br />
2 pkg. (3 oz. each) JELL-O Orange Flavor Gelatin<br />
3/4 cup milk<br />
1/3 cup coffee-flavored liqueur or cold water<br />
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding<br />
Make It<br />
<br />
ADD boiling water to gelatin mixes; stir 2 min. until completely dissolved. Cool 20 min.<br />
<br />
BEAT milk, liqueur and pudding mix with whisk 2 min. Add to gelatin; mix well. Pour into 9-inch square pan.<br />
<br />
REFRIGERATE 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use cookie cutters to cut gelatin into shapes. Refrigerate leftovers.<br />
Kraft Kitchens Tips<br />
Variation<br />
Instead of cutting the gelatin into shapes with the cookie cutters, use a sharp knife to cut the gelatin into 1-inch cubes.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-85269421777215260652011-04-19T14:46:00.000-07:002011-04-19T14:46:00.712-07:00Crunchy Peanut and Pumpkin Seed Brittle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eFnCC_z6cO-qPBIgekbf2E56od3U87emYIhbpFffLD35ra4ewVuEtw4Og37t_sVr54CCo1MMqgUOgx_BNHyG53p5Q24MdRVVoCVPsrstO8vN3amGCobRiJVaIyNP3OnxRH9O9joUj0jx/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eFnCC_z6cO-qPBIgekbf2E56od3U87emYIhbpFffLD35ra4ewVuEtw4Og37t_sVr54CCo1MMqgUOgx_BNHyG53p5Q24MdRVVoCVPsrstO8vN3amGCobRiJVaIyNP3OnxRH9O9joUj0jx/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
1/2 cup water<br />
2 cups sugar<br />
2 cups PLANTERS Dry Roasted Peanuts<br />
3/4 cup (4 oz.) pumpkin seeds<br />
2 tsp. butter, softened<br />
1 square BAKER'S Semi-Sweet Chocolate, melted<br />
Make It<br />
<br />
COVER surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray. Set aside. Cook water and sugar in large heavy saucepan on high heat 8 to 10 min. or until sugar turns a dark amber color, stirring frequently. Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.<br />
<br />
REMOVE saucepan from heat; quickly stir in nuts, pumpkin seeds and butter. Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon. While hot, cut into 24 pieces. Cool completely<br />
<br />
DRIZZLE or spread thin layer of chocolate over brittle.<br />
Kraft Kitchens Tips<br />
Special Extra<br />
Impress your guests! Break brittle over your favorite ice cream and drizzle with rum... they'll love it!<br />
Easy Storage<br />
Store brittle in airtight container up to 2 weeks.<br />
Cooking Know How<br />
The best way to stir nuts into caramel is with a wooden spoon. To remove any leftover caramel from pan or spoon, leave in water 10 min. or until sugar dissolves.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-40389447540447672882011-04-17T14:44:00.000-07:002011-04-17T14:44:00.319-07:00Coffee Cordial<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIqUb-T2_3AgdhzejzydV-y0d5esCcB-J1Mz4KYGdSHrwi7-EpDdzrepc8gkuwVBj33b98lEpr8cL71zsJCsZsGBbOQVZFEImkBomW2Gq7N1-c_DX5L1bM-rwvqdbzDdzALsI0tQmg03A/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIqUb-T2_3AgdhzejzydV-y0d5esCcB-J1Mz4KYGdSHrwi7-EpDdzrepc8gkuwVBj33b98lEpr8cL71zsJCsZsGBbOQVZFEImkBomW2Gq7N1-c_DX5L1bM-rwvqdbzDdzALsI0tQmg03A/s320/just4foods.jpg" /></a></div><br />
<br />
<br />
What You Need<br />
1/2 cup MAXWELL HOUSE Instant Coffee<br />
1/4 cup sugar<br />
1 qt. (4 cups) boiling water<br />
1/4 cup brandy<br />
12 strips orange zest<br />
Make It<br />
<br />
DISSOLVE coffee granules and sugar in boiling water in saucepan. Reheat just to boiling point.<br />
<br />
STIR in brandy. Pour evenly into 12 demitasse cups.<br />
<br />
TWIST strips of zest; add 1 strip to each cup.<br />
Kraft Kitchens Tips<br />
Substitute<br />
Prepare as directed, using YUBAN Instant Coffee or SANKA Brand 97% Caffeine Free Instant Coffee.<br />
Substitute<br />
Substitute rum or your favorite fruit flavored liqueur for the brandy.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-69851245497264422972011-04-15T14:42:00.000-07:002011-04-15T14:42:00.218-07:00Dulce de Leche Bread Pudding with Peanut Brittle Topping<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAV1iActgK9Qpoc5RQBxsmsJSD_Q0L9uMSjSQ036jqFS1nfSP3MwQrk_CnzJN9uGXDIvqz6VmcJZQSDRQSZICt7NgilhSVBPcZ7QK2Eh_rb5FvyfEWEBqAbV_BweJu2S0GYOdXqhCSliu/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAV1iActgK9Qpoc5RQBxsmsJSD_Q0L9uMSjSQ036jqFS1nfSP3MwQrk_CnzJN9uGXDIvqz6VmcJZQSDRQSZICt7NgilhSVBPcZ7QK2Eh_rb5FvyfEWEBqAbV_BweJu2S0GYOdXqhCSliu/s320/just4foods.jpg" /></a></div><br />
<br />
What You Need<br />
6 cups day-old French bread cubes (1/2 inch)<br />
1 medium apple, peeled, chopped<br />
3 eggs<br />
1-1/2 cups milk<br />
1 can (13.4 oz.) Mexican caramel spread (dulce de leche)<br />
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened<br />
1/4 cup sugar<br />
1/4 cup PLANTERS Dry Roasted Peanuts<br />
1 cup thawed COOL WHIP Whipped Topping<br />
Make It<br />
<br />
PREHEAT oven to 350°F. Toss bread and apples in large bowl; set aside. Place eggs, milk, dulce de leche and cream cheese in blender; cover. Blend until smooth. Pour over bread mixture; toss to coat. Spoon into lightly greased 13x9-inch baking dish.<br />
<br />
BAKE 45 min. or until knife inserted in center comes out clean. Cool 20 min.<br />
<br />
MEANWHILE, to prepare peanut brittle, cook sugar in small nonstick skillet on medium-high heat until golden brown. Stir in peanuts. Pour onto foil-covered baking sheet. Carefully separate hot candy into individual peanuts with back of spoon. Cool completely.<br />
<br />
SERVE pudding warm topped with the whipped topping and peanut brittle. Store leftover dessert in refrigerator.<br />
Kraft Kitchens Tips<br />
Size-Wise<br />
Enjoy a serving of this delicious bread pudding with loved ones, but keep an eye on portion size.<br />
Make Ahead<br />
Assemble pudding as directed; cover and refrigerate up to 8 hours. When ready to serve, uncover and bake as directed.<br />
Cooking Know-How<br />
Leaving the crust on bread gives bread pudding a golden brown color and a slight crunchiness. Some people prefer to remove the crust for a softer and smoother mouth feel. Both ways are delicious!Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-69350809511538472532011-04-13T14:40:00.000-07:002011-04-13T14:40:00.201-07:00La Orange Coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0fqnBtcRwU6MDgt5Qe_vsSXKaDWXOgOq3fSJP6_2_uwJnMSLFouasJTJaohmNwjyOjGDeZEB8cMuCvrD2UnqXJtB9Dc_WRGxzbSzFcqUIHHG9dbx2F6AuVry3DZAgBeCESkxhnac_IsH/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0fqnBtcRwU6MDgt5Qe_vsSXKaDWXOgOq3fSJP6_2_uwJnMSLFouasJTJaohmNwjyOjGDeZEB8cMuCvrD2UnqXJtB9Dc_WRGxzbSzFcqUIHHG9dbx2F6AuVry3DZAgBeCESkxhnac_IsH/s320/just4foods.jpg" /></a></div><br />
<br />
What You Need<br />
1 Tbsp. finely chopped BAKER'S Semi-Sweet Chocolate<br />
1 tsp. orange-flavored liqueur<br />
3/4 cup hot freshly brewed MAXWELL HOUSE Coffee<br />
1 Tbsp. thawed COOL WHIP Whipped Topping<br />
Make It<br />
<br />
ADD chocolate and liqueur to hot coffee; stir until chocolate is completely melted.<br />
<br />
TOP with the whipped topping.<br />
Kraft Kitchens Tips<br />
Substitute<br />
Prepare as directed, using YUBAN Coffee.<br />
Special Extra<br />
Garnish with grated orange peel.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0tag:blogger.com,1999:blog-960033895936387386.post-80816049106332734512011-04-11T14:38:00.000-07:002011-04-11T14:38:00.324-07:00Day-of-the-Dead Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-I22VLJwK8ryIDmVzJdSWUwi69zGq5lyKXIHA5KUiQnFFg-zsmAX5LKv5eKoRwzhtpPNGRyrbqGKyND342pcjCMaAydkwaIvixQ_nzFhxCZkxeIq1qQl_GmNxi5E2a5YkKHwG2a3QUfo/s1600/just4foods.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="204" width="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-I22VLJwK8ryIDmVzJdSWUwi69zGq5lyKXIHA5KUiQnFFg-zsmAX5LKv5eKoRwzhtpPNGRyrbqGKyND342pcjCMaAydkwaIvixQ_nzFhxCZkxeIq1qQl_GmNxi5E2a5YkKHwG2a3QUfo/s320/just4foods.jpg" /></a></div><br />
<br />
What You Need<br />
4-1/2 cups flour, divided<br />
3/4 cup sugar<br />
2 env. active dry yeast<br />
1 Tbsp. anise seed<br />
1 Tbsp. grated orange zest<br />
1 tsp. ground cinnamon<br />
1 tsp. salt<br />
1/2 cup milk<br />
1/2 cup water<br />
1/2 cup (1 stick) butter<br />
5 eggs, divided<br />
1 Tbsp. KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix<br />
1 Tbsp. sugar<br />
1-1/2 tsp. water<br />
Make It<br />
<br />
MIX 1-1/2 cups of the flour, the 3/4 cup sugar, yeast, anise seed, orange zest, cinnamon and salt in large bowl; set aside. Place milk, 1/2 cup water and the butter in small saucepan. Cook on low heat until mixture reaches 105°F to 115°F; stir. Make a well in center of flour mixture. Add milk mixture; stir until well blended. Lightly beat 4 of the eggs. Add to flour mixture; mix well. Gradually add remaining 3 cups flour, 1/2 cup at a time, mixing well after each addition until dough is smooth but not sticky.<br />
<br />
PLACE dough on lightly floured surface; knead 20 min. Place in large greased bowl; cover with greased sheet of plastic wrap and towel. Let stand at room temperature 1-1/2 hours.<br />
<br />
REMOVE 1/4 of the dough; shape into 3-inch pieces to resemble bones and tears. Set aside. Divide remaining dough in half; shape each piece into a ball. Place on floured surface; knead 5 min. Place on greased baking sheet. Decorate balls of dough with dough pieces as desired; cover with greased plastic wrap and towel. Let rise at room temperature 1-1/2 hours or until dough is doubled in volume.<br />
<br />
PREHEAT oven to 350°F. Beat remaining egg. Brush over dough. Bake 40 min. or until golden brown. Mix drink mix, 1 Tbsp. sugar and 1-1/2 tsp. water; brush over warm bread. Cool completely.<br />
Kraft Kitchens Tips<br />
Make it Easy<br />
If you have a dough hook attachment for your electric mixer, use it to mix and knead the dough for step 3 of this recipe.<br />
Food Facts<br />
Mexicans pay respect to those who have passed away by celebrating the Day of the Dead on November 1st and 2nd. Family members visit cemeteries, where they play their favorite music, bring flowers, offerings and pictures of the deceased and prepare their favorite foods including Day-of-the-Dead Bread.Just 4 Mehttp://www.blogger.com/profile/08552375245253235770noreply@blogger.com0