I tried a couple of new cheesy recipes from the latest issue of "Food & Family" a free recipe magazine from Kraft. Sure, it's a 64 page vehicle to get me to buy Kraft foods, but it's VERY well done and every recipe I've tried has been good. If you're interested in the magazine, go here: http://www.kraftfoods.com/free
The lastest yum-yums:
Easy Bake Cheddar Biscuits
I varied from the recipe by using sharp cheddar rather than just plain ol'. They ended up tasting like fluffy, gooey Cheezits.
Makes: 9 servings, one biscuit and about 2-1/2 tsp. spread each
PLACE on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown.
And:
Zesty Roasted Vegetables
I used Italian Red Pepper w/ Parmesan dressing and freshly grated parmesan. Oh, and I used some fresh asparagus from the garden. Downside: my carrots didn't get thoroughly cooked while everything else seemed a bit overdone. In the future, I'm going to start the carrots out with a 15 minute lead time.
Makes: 8 servings, 1/2 cup each
PREHEAT oven to 450°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
TOSS vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
BAKE 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.
The lastest yum-yums:
Easy Bake Cheddar Biscuits
I varied from the recipe by using sharp cheddar rather than just plain ol'. They ended up tasting like fluffy, gooey Cheezits.
Makes: 9 servings, one biscuit and about 2-1/2 tsp. spread each
1 cup flour
2 tsp. CALUMET Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cubed
1 cup KRAFT Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
PREHEAT oven to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough. 2 tsp. CALUMET Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cubed
1 cup KRAFT Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
PLACE on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown.
And:
Zesty Roasted Vegetables
I used Italian Red Pepper w/ Parmesan dressing and freshly grated parmesan. Oh, and I used some fresh asparagus from the garden. Downside: my carrots didn't get thoroughly cooked while everything else seemed a bit overdone. In the future, I'm going to start the carrots out with a 15 minute lead time.
Makes: 8 servings, 1/2 cup each
1/2 lb. whole button or crimini mushrooms
1/2 lb. baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large red, green or yellow bell pepper, cut into 8 strips
1/3 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
1/2 lb. baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large red, green or yellow bell pepper, cut into 8 strips
1/3 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
PREHEAT oven to 450°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
TOSS vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
BAKE 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.
