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Recipes
Simply Heavenly Cheesecake
By vibegallo
11/4 cups crumbs with 1/4 cup melted butter
- COMBINE 11/4 cups crumbs with 1/4 cup melted butter. Press on bottom of 9-inch springform pan.
- BEAT 3 pkg.(250 g each) softened Philadelphia Cream Cheese and 3/4 cup sugar until smooth. Add 3 eggs, one at a time and mix until just blended. Stir in add-ins and pour into prepared crust.
- BAKE at 350°F for 40 minutes or until centre is almost set. Cool completely, then refrigerate 3 hours or overnight. Add the finishing touch.
Parmesan Cheddar Souffle
By vibegallo
Make It Preheat oven to 375ºF
- 2 Tbsp. butter 2 Tbsp. flour 3/4 cup milk 4 egg s, separated
- 1 cup shredded Cracker Barrel Old Cheddar Cheese 1/4 cup Kraft 100% Parmesan Grated Cheese 2 egg white s
- 1/4 tsp. cream of tartar
Dark Chocolate-Hazelnut Souffle
By vibegallo
Make It Heat oven to 350°F
- 1 tsp. butter 1/2 cup plus 1 Tbsp. sugar , divided
- 6 egg s
- 1 tub (250 g) Philadelphia Cream Cheese Spread 1 Tbsp. hazelnut-flavored liqueur 3 squares (28 g each) bittersweet chocolate , melted
- 2 Tbsp. chopped hazelnuts , toasted
Raspberry Souffle Cheesecake
By vibegallo
Sprinkle half the wafer crumbs onto side of 8- or 9-inch springform pan sprayed with cooking spray
- 3 Honey Maid 40% Less Fat Graham Wafer s, crushed (about 3 Tbsp.), divided
- 2/3 cup boiling water 1 pkg. (10.3 g) Jell-O No Sugar Added Raspberry Jelly Powder 1 cup low-fat cottage cheese 1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese Product 1-1/2 cups thawed Cool Whip Light Whipped Topping
Slow-Cooker Chicken Tortilla Soup
By vibegallo
Place chicken in slow cooker
- 4 boneless skinless chicken thigh s (1 lb./450 g)
- 1 can (14 fl oz/540 mL) chili-style diced tomatoes , undrained
- 2 carrot s, cut diagonally into slices
- 1 onion , chopped
- 1 tsp. chili powder 1 tsp. ground cumin 3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth 4 cups tortilla chips 3/4 cup Kraft Tex Mex Shredded Cheese
Slow-Cooker French Onion Soup
By vibegallo
Combine first 4 ingredients in slow cooker; cover with lid
- 2 lb. (900 g) onion s, sliced, separated into rings (about 8 cups)
- 2 Tbsp. brown sugar 2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing 1 Tbsp. Worcestershire sauce 1-1/2 L (6 cups) 25%-less-sodium beef broth 2 cups water 1 bottle (355 mL) beer 1 Tbsp. chopped fresh thyme 20 baguette slices (1/2 inch thick), toasted
- 1-1/2 cups Kraft Swiss Au Gratin Shredded Cheese
Slow-Cooker Smothered Chicken with Bacon & Onions
By vibegallo
Cook and stir bacon in large skillet on medium heat until crisp
- 8 slices reduced-sodium bacon , cut into 1-inch pieces
- 2 onion s, cut lengthwise in half, then sliced crosswise
- 1/3 cup flour 1/2 tsp. pepper 1-1/4 cups 25%-less-sodium chicken broth 8 bone-in skinless chicken thigh s (3 lb./1.4 kg)
- 3/4 cup Philadelphia Savoury Garlic Cooking Creme 6 cups egg noodles , uncooked
- 2 Tbsp. chopped fresh parsley
Slow-Cooker Cheesy Bacon Strata
By vibegallo
Whisk eggs, milk and pepper in large bowl until blended
- 10 eggs 2-1/2 cups milk 1/2 tsp. black pepper 2-1/2 cups Kraft Mozza-Cheddar Shredded Cheese , divided
- 16 French bread slices (3/4 inch thick), toasted, cubed
- 10 slices cooked bacon , crumbled
- 4 green onions , sliced
Slow-Cooker Saucy Meatballs
By vibegallo
Combine first 4 ingredients; shape into 1-inch balls
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey 1-1/2 lb. lean ground beef 1/2 cup water 1 egg , beaten
- 2 cups sliced fresh mushroom s
- 2 green pepper s, cut into strips
- 4 cups spaghetti sauce 1 lb. spaghetti , uncooked
- 1/3 cup KRAFT Grated Parmesan Cheese
Easy Baked Omelette
By vibegallo
Preheat oven to 350°F. Heat dressing in small ovenproof nonstick skillet on medium-high heat
- 2 Tbsp. Kraft Zesty Italian Dressing 1/4 cup chopped green onion s
- 1/2 cup chopped asparagus (about 5 stalks)
- 4 large eggs 2/3 cup chopped plum tomato es (about 1 medium)
- 60 g sliced ham , chopped
- 1/2 cup Kraft Double Cheddar Shredded Cheese , divided