Lemon Meringue Pie

From: www.kraftfoods.com

Prep Time: 30 minutes
Total Time: 5 hours
Makes: 12 servings




35 Nilla Wafers, finely crushed
2 Tbsp. sugar
1.4 cup (1/2 stick) butter or margarine, melted
1/4 cup sugar
2 pkg. (4 oz. servings) Jell-O Lemon flavored gelatin
1 1/2 tsp. grated lemon peel
4 cups miniature marshmallows
1/4 cup milk
2 cups thawed Cool Whip whipped topping

PREHEAT oven to 350 degrees. Mix wafers, 2 Tbsp. sugar and butter until well blended. Press firmly onto bottom and sides of 9-inch pie pan. Bake for 5 minutes, set aside.

MIX 1/4 cup sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to a boil on medium heat. Boil for 8 minutes, stirring constantly. Remove from heat. Add dry gelatin mixes and lemon peel; stir until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.

MICROWAVE marshmallows and milk in a large microwavable bowl on HIGH for 1 1/2 minutes or until marshmallows are completely melted, stirring after 1 minutes. Stir until mixture is well blended. Refrigerate for 15 minutes or until completely cooled. Gently stir in whipped topping; spread over gelatin mixture. Refrigerate at least 3 hours or until firm. Store leftovers in refrigerator.

Easy Cheesy Mashed Potatoes

From: www.kraftfoods.com

Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 8 servings, about 1/2 cup each




2 lbs. Yukon gold potatoes, unpeeled, cubed
1/4 cup milk
2 oz. Velveeta cheese, cut into cubes
1 green onion, sliced thin

PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer for 15 minutes or until potatoes are tender. Drain and return potatoes to saucepan.

MASH potatoes until light and fluffy, gradually adding milk and Velveeta, alternate between the two.

SPRINKLE with onions.

Easy Apple Crisp

Total Time: 1 hour
Makes: 8 servings

8 apples, peeled and diced
1/4 cup water
1 cup flour
1 1/2 cups uncooked oatmeal
3/4 cup brown sugar
1 tsp. cinnamon
1/2 cup butter or margarine
2 cups frozen whipped topping

PREHEAT oven to 350 degrees. Place apples in water in shallow 1 1/2 quart casserole dish.

COMBINE flour, oatmeal, brown sugar and cinnamon. Add butter/margarine and blend until crumbly. Spread over apples.

BAKE for 45 minutes.

SPOON apple crisp into dessert dishes and top with whipped topping and cinnamon.

Note: You can also add a scoop of ice cream to the top.

Dijon Cheddar Bacon Spread

From: www.kraftfoods.com

Prep Time:15 minutes
Total Time: 3 hours 15 minutes
Makes: 1 1/2 cups or 12 servings





1 pkg. (8 oz.) cream cheese, softened
1 cup shredded sharp cheddar cheese
1 Tbsp. Dijon mustard
3 Tbsp. bacon bits
3 Tbsp. sliced green onions, divided
Ritz crackers

BEAT cream cheese and shredded cheddar cheese in medium bowl on medium speed until well blended.

STIR in mustard, bacon and 2 Tbsp. of the onion. Transfer to serving bowl, cover.

REFRIGERATE several hours or until chilled. Let stand at room temperature for 30 minutes before serving. Sprinkle remaining 1 Tbsp. onion over top. Serve with crackers.

Creamy Garlic Chicken

From: www.kraftfoods.com

Prep Time:5 minutes
Total Time: 20 minutes
Makes: 4 servings




2 tsp. oil
4 small boneless, skinless, chicken breasts (1 lb.)
1/4 cup miracle whip
2 cups frozen stir-fry vegetables
1 Tbsp. soy sauce
4 cloves garlic, minced
3 cups hot cooked white rice

HEAT oil in large skillet on medium-high heat. Add chicken; cook 6 minutes, 3 on both sides.

ADD dressing, vegetables, soy sauce and garlic; stir. Cook, covered for 7 minutes or until chicken is cooked through, stirring occasionally.

Serve over hot cooked rice.

Crab Cakes

From: www.kraftfoods.com

Prep Time:15 minutes

Total Time:30 minutes

Makes:12 servings, 2 crab cakes each

1 egg

1/4 cup ranch dressing

2 cans (6 oz. each) crab meat, drained, flaked

20 Ritz crackers, coarsely crushed (about 1 cup)

1/3 cup shredded Parmesan, Romano and Asiago cheeses

2 green onions, sliced

1/4 tsp. ground red pepper (cayenne)

PREHEAT oven to 375 degrees. Beat egg and dressing in a large bowl with wire whisk until well blended. Add crab meat and mix well. Gently stir in remaining ingredients. Let stand 3 minutes.

SHAPE into 24 cakes using about 1 Tbsp. of the crab meat mixture for each cake. Place in a single layer on a lightly greased baking sheet.

BAKE 5 to 7 minutes on each side or until cakes are golden brown on both sides and heated through.

Club Quesadillas

From: http://www.kraftfoods.com/

Prep Time: 5 minutes

Total Time: 11 minutes

Makes: 4 servings, 4 wedges and 1 Tbsp. dressing each

4 large flour tortillas

1 pkg (6 oz.) thin sliced turkey breast

12 slices bacon

1 1/3 cup chopped tomatoes

1 cup shredded lettuce

1/2 cup shredded cheddar cheese

1/4 cup salad dressing (miracle whip)

TOP tortillas evenly with turkey, bacon, tomatoes, lettuce and cheese. Fold in half.

COOK one at a time at medium heat for 2 to 3 minutes on each side or until crisp and golden brown on both sides. Cut each quesadilla into four wedges.

SERVE with dressing.

Cinnamon Pull-Apart Bread

From: http://www.kraftfoods.com/

Prep Time: 15 minutes
Total Time: 1 hour
Makes: 12 servings

3/4 cup granulated sugar

1 Tbsp. ground cinnamon

3 cans (7.5 oz.) refrigerated buttermilk biscuits

1/2 cup (1 stick) butter or margarine, melted

4 oz. cream cheese, softened

1/2 cup powdered sugar

1 to 2 Tbsp. milk

PREHEAT oven to 350 degrees. Mix granulated sugar and cinnamon in medium bowl; set aside. Cut each biscuit into quarters and roll in the cinnamon/sugar mixture. Place half of the biscuit pieces in a greased 12 cup fluted tube pan; drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon/sugar mixture.

BAKE 40 to 45 minutes or until golden brown. coll in pan for 5 minutes. Invert onto a serving plate.

BEAT cream cheese and powdered sugar in a small bowl on medium speed until well blended. Add 1 Tbsp. of milk and beat until blended. Beat in more milk for desired consistency. Drizzle over bread. Serve warm.

Beef Fajitas

from: www.kraftfoods.com

Prep Time: 15 minutes
Total Time: 2 hours, 35 minutes
Makes: 8 servings, 2 fajitas each

1 1/2 lb. beef sirloin steak, thinly sliced
1/2 cup Italian dressing
2 large green peppers, cut into strips
1 large onion, cut into wedges
16 flour tortillas, warmed
1 cup sharp cheddar cheese
1 cup sour cream
1/2 cup salsa

COMBINE steak and 1/4 cup of the dressing in a glass bowl. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak, discard marinade.

COOK steak in remaining 1/4 cup of dressing in a large skillet on medium-high heat for 5-6 minutes or until no longer pink. Remove steak, keep warm.

ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.

First Post

I have decided to put all my recipies in one place. I have lots! There are ones that have been collected and the source noted, others have been traded, passed down, etc. Enjoy!

This is my "online" recipe book.