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the best of Kraft Recipes by Email 1
the best of
Kraft Recipes by Email
I want to welcome you to Kraft Recipes
by Email!
I’m sure you’ll love this digital cookbook.
In it you’ll find just a small taste of all the
delicious new recipes you’ll be getting in
your inbox.
KR AFT KIT CH EN S EXP ERT
Michele McAdoo
R ec ip e I n d e x
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with dishes the whole family will love.
This digital cookbook is
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save
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You’ll be able to plan dishes for the
whole week that your family will love
Enjoy!
ULTIMATE 7-LAYER DIP
pg.3
SHRIMP & PASTA
FORMAGGIO
pg.5
SLOW-COOKER BEEF
STROGANOFF
pg.7
LAYERED FIESTA
CASSEROLE
pg.9
NO-OVEN PEANUT
BUTTER SQUARES
pg.11
CHEDDAR-MASHED
POTATO CASSEROLE
pg.4
CREAMY BAKED ZITI
pg.6
CHICKEN-PARMESAN
BUNDLES
pg.8
BANANA SPLIT “CAKE”
pg.10
PHILADELPHIA FRUIT PIZZA
pg.12
Cover recipe
pg.13
EASY “PIEROGI”
CASSEROLE
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cream cheese ‘n herb cucumber bites
ultimate 7-layer dip PREP TIME
15 min
TOTAL TIME
3hr 15 min
MAKES
48 servings, 2 tbsp. each
what you need
1
can (16 oz.) TACO BELL® Refried Beans
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 cup TACO BELL® Thick & Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Mexican Style Finely Shredded
Four Cheese
4
green onions, sliced
2
Tbsp. sliced black olives
RITZ Toasted Chips Original
TACO BELL® and Logo are trademarks owned and licensed by Taco
Bell Corp.
make it
MIX beans and seasoning mix; spread onto bottom of pie
plate.
TOP with layers of all remaining ingredients except chips.
Refrigerate several hours or until chilled.
SERVE with chips.
salsa roll-ups
Kraft Kitchens Tips
SUBSTITUTE Substitute a quiche dish for the pie plate.
MAKE AHEAD Get a head start on your party preparation!
Make this dip up to 2 days ahead, cover tightly and store in
the refrigerator until ready to serve.
Calories 160, Total fat 6 g, Saturated fat 1.5 g, Cholesterol 5 mg, Sodium
360 mg, Carbohydrate 23 g, Dietary fiber 1 g, Sugars 3 g, Protein 3 g,
Vitamin A 2 %DV, Vitamin C 0 %DV, Calcium 8 %DV, Iron 6 %DV
easy deviled eggs
Our Healthy Living sun indicates that the recipe has been created with your health in mind
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side dish recipes
like this
ain’t your mama’s slaw
cheddar-mashed potato casserole
PREP TIME
15 min
TOTAL TIME
1hr 10 min
MAKES
10 servings, 1/2 cup each
what you need
2
lb. Yukon gold potatoes (about 6), peeled, quartered
2
Tbsp. butter
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
skillet potatoes with bacon & cheddar
1
cup KRAFT Shredded Triple Cheddar Cheese with a
TOUCH OF PHILADELPHIA
6
slices OSCAR MAYER Bacon, cooked, crumbled
Calories 170, Total fat 10 g, Saturated fat 6 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 16 g, Dietary fiber 1 g, Sugars 2 g, Protein
5 g, Vitamin A 6 %DV, Vitamin C 10 %DV, Calcium 10 %DV, Iron 0 %DV
make it
COOK potatoes in boiling water in large saucepan 20 min. or
until tender; drain. Return to pan.
HEAT oven to 350ºF. Add butter and sour cream to potatoes;
mash until smooth. Spoon half into 1-1/2-qt. casserole; cover
with layers of cheese, remaining potato mixture and bacon.
BAKE 30 to 35 min. or until heated through.
Kraft Kitchens Tips
SERVING SUGGESTION Make potatoes more flavorful with
this layered casserole recipe that is a great accompaniment
to cooked lean meat, fish or poultry.
HOW TO MAKE POTATOES CREAMIER Add 2 Tbsp. milk to
the drained cooked potatoes along with the butter and sour
cream.
crispy-topped creamy spinach
NOTE Do not beat the potatoes in a nonstick pan as this
could damage the nonstick surface. Transfer potatoes to a
large bowl, then beat potatoes as directed.
Our Healthy Living sun indicates that the recipe has been created with your health in mind
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shrimp & pasta formaggio
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PREP TIME
20 min
TOTAL TIME
20 min
MAKES
6 servings, about 1-1/3 cups each
what you need
1/2 lb. angel hair pasta, uncooked
1
Tbsp. olive oil
3
cloves garlic, minced
1
can (14.5 oz.) Italian-style diced tomatoes, undrained
1
pkg. (6 oz.) baby spinach leaves
1
lb. frozen cooked cleaned (with tails left on) medium
shrimp
1/2 cup whipping cream
1
cup KRAFT 2% Milk Shredded Italian* Three Cheese
Blend
3
Tbsp. KRAFT Grated Parmesan Cheese
Calories 380, Total fat 12 g, Saturated fat 5 g, Cholesterol 185
mg,Sodium 1310 mg, Carbohydrate 35 g, Dietary fiber 2 g, Sugars 4 g,
Protein 31 g, Vitamin A 60 %DV, Vitamin C 25 %DV, Calcium 45 %DV,
Iron 10 %DV
make it
COOK pasta as directed on package, omitting salt.
MEANWHILE, heat oil in large skillet on medium heat. Add
garlic; cook and stir 1 min. or just until fragrant and tender.
Stir in tomatoes; simmer 4 min., stirring occasionally. Add
spinach; cook and stir 1 min. or just until wilted. Add shrimp
and cream; cook 4 min. or until heated through, stirring
occasionally.
DRAIN pasta. Add to skillet; toss to coat. Top with cheeses;
cover. Remove from heat; let stand 5 min. or until shredded
cheese is melted.
Kraft Kitchens Tips
SPECIAL EXTRA For a spicy flavor, add 1/4 to 1/2 tsp. crushed
red pepper to garlic with the tomatoes.
VARIATION Prepare using no-salt-added diced tomatoes,
drained.
super cheesy baked macaroni & cheese
enchilada pasta bake
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creamy baked ziti
PREP TIME
20 min
TOTAL TIME
40 min
MAKES
8 servings
what you need
4
cups ziti pasta, uncooked
1
jar (24 oz.) marinara sauce
1
can (14-1/2 oz.) diced tomatoes, undrained
6
oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream
Cheese, cubed
3/4
cup BREAKSTONE’S or KNUDSEN Sour Cream
1
pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
with a TOUCH OF PHILADELPHIA
1/3
cup KRAFT Grated Parmesan Cheese
make it
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package,
omitting salt. Remove from pan; drain. Meanwhile,
add marinara sauce, tomatoes and cream cheese to
same pan; cook on medium heat 5 min. or until cream
cheese is melted and mixture is well blended, stirring
frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking
dish; cover with layers of sour cream, 1 cup mozzarella
and remaining pasta mixture. Top with remaining
mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Kraft Kitchens Tips
MAKE AHAD This tasty pasta dish can be assembled
ahead of time. Refrigerate up to 8 hours. When ready
to serve, bake, uncovered, 30 to 35 min. or until heated
through.
SIZE-WISE Enjoy your favorite foods while keeping
portion size in mind.
SUBSTITUTE Prepare using regular KRAFT Shredded
Mozzarella Cheese.
Calories 300, Total fat 14 g, Saturated fat 7 g, Cholesterol 85 mg,
Sodium 670 mg, Carbohydrate 22 g, Dietary fiber 2 g, Sugars 5
g, Protein 20 g, Vitamin A 20 %DV, Vitamin C 8 %DV, Calcium 25
%DV, Iron 15 %DV
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saucy slow-cooker party wings
slow-cooker beef stroganoff
PREP TIME
15 min
TOTAL TIME
7hr 30 min
MAKES
8 servings
what you need
2
lb. beef stew meat, cut into 1-inch cubes
10 oz. fresh mushrooms, halved
1
onion, chopped
1
clove garlic, minced
1
cup beef broth
2
tsp. paprika
1
tsp. salt
1
cup BREAKSTONE’S or KNUDSEN Sour Cream
2
Tbsp. flour
1
Tbsp. GREY POUPON Dijon Mustard
1
pkg. (16 oz.) egg noodles, uncooked
2
Tbsp. chopped fresh parsley
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make it
slow-cooker cheesy chicken & potatoes
PLACE meat, mushrooms, onions and garlic in slow cooker.
Add broth, paprika and salt. Cover with lid. Cook on LOW 7 to
8 hours (or on HIGH 5 hours).
MIX sour cream, flour and mustard. Stir into ingredients in
slow cooker until well blended. Cook, covered, on LOW 15
min. Meanwhile, cook noodles as directed on package.
DRAIN noodles; place in large serving bowl. Add meat
mixture; mix lightly. Sprinkle with parsley.
Kraft Kitchens Tips
FOR MORE ROBUST FLAVOR Brown meat in 2 to 3 Tbsp. oil in
large skillet on medium-high heat before adding to the slow
cooker.
slow-cooker double chocolate cake
Calories 430, Total fat 14 g, Saturated fat 6 g, Cholesterol 120 mg,
sodium 500 mg, Carbohydrate 46 g, Dietary fiber 3 g, sugars 3 g, Protein
28 g, Vitamin A 10 %DV, Vitamin C 4 %DV, Calcium 6 %DV, Iron 25 %DV
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chicken-parmesan bundles
PREP TIME
35 min
TOTAL TIME
1hr 5 min
MAKES
6 servings
what you need
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1
pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella
Cheese, divided
6
Tbsp. KRAFT Grated Parmesan Cheese, divided
6
small boneless skinless chicken breasts (1-1/2 lb.), pounded to
1/4-inch thickness
1
egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
make it
HEAT oven to 375ºF.
MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until
blended; spread onto chicken. Starting at one short end of each breast,
roll up chicken tightly. Secure with wooden toothpicks, if desired.
BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs
in separate shallow dish. Dip chicken in egg, then roll in crumb mixture
to evenly coat. Place, seam sides down, in 13x9-inch baking dish sprayed
with cooking spray.
BAKE 30 min. or until chicken is done (165ºF). Remove and discard
toothpicks. Serve chicken topped with spaghetti sauce and remaining
mozzarella.
Kraft Kitchens Tips
HEALTHY LIVING Save 30 calories and 4g fat per serving by preparing
with PHILADELPHIA Neufchatel Cheese, KRAFT 2% Milk Shredded
Mozzarella Cheese and RITZ Reduced Fat Crackers.
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SPECIAL EXTRA Stir chopped fresh basil and/or sliced black olives into
spaghetti sauce before heating.
Calories 400, Total fat 21 g, Saturated fat 9 g, Cholesterol 130 mg, Sodium 800 mg,
Carbohydrate 17 g, Dietary fiber 4 g, Sugars 7 g, Protein 38 g, Vitamin A 140 %DV,
Vitamin C 8 %DV, Calcium 35 %DV, Iron 15 %DV
foil-pack chicken & broccoli dinner
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deep-dish chicken pot pie
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layered fiesta casserole
PREP TIME
20 min
TOTAL TIME
50 min
MAKES
6 servings
what you need
1
lb. extra-lean ground beef
1
green pepper, chopped
1
red pepper, chopped
1
jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1
can (14-1/2 oz.) diced tomatoes, undrained
1
pkg. (10 oz.) frozen corn
MAKEOVER - HOW WE DID IT
Save 60 calories and 8g of fat, including 4g of saturated fat, per serving
by preparing with extra-lean ground beef instead of 80% lean ground beef
and reduced-fat Cheddar cheese instead of full-fat Cheddar.
12 corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
make it
HEAT oven to 375°
F.
BROWN meat with peppers in large skillet; drain. Return to
skillet. Stir in salsa, tomatoes and corn.
SPREAD 1 cup meat mixture onto bottom of 13x9-inch
baking dish; top with 6 tortillas, overlapping as necessary.
Cover with layers of half each of the remaining meat
mixture and cheese; top with remaining tortillas and meat
mixture. Cover.
BAKE 25 to 30 min. or until heated through. Top with
remaining cheese; let stand, uncovered, 5 min. or until
melted.
Kraft Kitchens Tips
MAKE AHEAD Assemble casserole as directed. Refrigerate
up to 24 hours. When ready to serve, bake at 375°
F for
40 to 45 min. or until heated through. Top with cheese;
continue as directed.
Calories 400, Total fat 12 g, Saturated fat 5 g, Cholesterol 65 mg,
Sodium 1080 mg, Carbohydrate 46 g, Dietary fiber 6 g, Sugars 7 g,
Protein 28 g, Vitamin A 30 %DV, Vitamin C 50 %DV, Calcium 45 %DV,
Iron 15 %DV
TACO BELL® and Logo are trademarks owned and licensed by Taco
Bell Corp.
Our Healthy Living sun indicates that the recipe has been
created with your health in mind
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banana split “cake”
PREP TIME
15 min
TOTAL TIME
5 hr 25 min
MAKES
24 servings
what you need
9
HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
1
cup sugar, divided
1/3 cup butter, melted
2
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
can (20 oz.) crushed pineapple in juice, drained
6
bananas, divided
2
pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2
cups cold milk
2
cups thawed COOL WHIP Whipped Topping, divided
1
cup chopped PLANTERS Pecans
make it
MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom
of 13x9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until
blended. Spread carefully over crust; top with pineapple. Slice 4
bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. Stir in 1 cup
COOL WHIP; spread over banana layer in pan. Top with remaining
COOL WHIP. Refrigerate 5 hours. Slice remaining bananas just
before serving; arrange over dessert. Top with nuts.
Kraft Kitchens Tips
HEALTHY LIVING Save 40 calories per serving by preparing with
margarine, PHILADELPHIA Neufchatel Cheese, 2 pkg. (1 oz. each)
JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and
COOL WHIP LITE Whipped Topping.
VARIATION Omit nuts. Make chocolate curls from 1 oz. BAKER’S
Semi-Sweet Chocolate. Use to garnish dessert.
Calories 270, Total fat 14 g, Saturated fat 7 g, Cholesterol 35 mg, Sodium 250
mg, Carbohydrate 34 g, Dietary fiber 2 g, Sugars 26 g, Protein 3 g, Vitamin A 6
%DV, Vitamin C 8 %DV, Calcium 6 %DV, Iron 2 %DV
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no-oven peanut butter squares
PREP TIME
10 min
TOTAL TIME
1 hr 10 min
MAKES
24 servings
what you need
1/2 cup butter or margarine
2
cups powdered sugar
1-1/2 cups NABISCO Graham Cracker Crumbs
1
cup PLANTERS Creamy Peanut Butter
3
pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate,
melted
Calories 230, Total fat 13 g, Saturated fat 6 g, Cholesterol 10 mg, Sodium
125 mg, Carbohydrate 26 g, Dietary fiber 2 g, Sugars 17 g, Protein 4 g,
Vitamin A 2 %DV, Vitamin C 0 %DV, Calcium 0 %DV, Iron 4 %DV
make it
LINE 13x9-inch pan with foil, with ends of foil extending over
sides.
MELT butter in large microwaveable bowl on HIGH 45 sec.
Add next 3 ingredients; mix well. Spread onto bottom of
prepared pan; cover with chocolate.
CUT partially through dessert to mark 48 squares. Refrigerate
1 hour or until firm. Use foil handles to remove dessert from
pan; cut into squares.
Kraft Kitchens Tips
SIZE-WISE Enjoy your favorite foods while keeping portion
size in mind.
EASY MICROWAVE MELTING OF BAKER’S CHOCOLATE
Microwave BAKER’S Chocolate to be used in microwaveable
bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir.
Continue heating and stirring in 10-sec. increments until
chocolate is completely melted.
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favorite banana bread
easy carrot cake
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PHILADELPHIA fruit pizza
PREP TIME
15 min
TOTAL TIME
2 hr 59 min
MAKES
12 servings
what you need
1
pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
4
cups assorted fresh fruit (kiwi and strawberry slices, red and black
raspberries, drained canned mandarin oranges)
1/4 cup apricot preserves, pressed through sieve to remove lumps
1
Tbsp. water
make it
HEAT oven to 375°
F.
LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie
dough slices in single layer in prepared pan; press together to completely
cover bottom of pan. Bake 14 min.; cool completely.
INVERT onto plate; carefully remove foil. Turn crust over; place on plate.
BEAT cream cheese, sugar and vanilla with mixer until blended; spread
onto crust. Top with fruit.
MIX preserves and water; brush onto fruit. Refrigerate 2 hours.
Kraft Kitchens Tips
SIZE-WISE You’ll know it’s a special occasion when you get to enjoy a
serving of this delicious fruit pizza.
HOW TO SOFTEN CREAM CHEESE Place completely unwrapped package
of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec.
or just until softened. Add 15 sec. for each additional package of cream
cheese.
Calories 280, Total fat 13 g, Saturated fat 6 g, Cholesterol 35 mg, Sodium 210 mg,
Carbohydrate 38 g, Dietary fiber 2 g, Sugars 24 g, Protein 3 g, Vitamin A 8 %DV, Vitamin
C 50 %DV, Calcium 2 %DV, Iron 6 %DV
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easy “pierogi” casserole
PREP TIME
SERVING SUGGESTION
Serve with a mixed green
salad tossed with your favorite
KRAFT Lite Dressing.
25 min
TOTAL TIME
1 hr
MAKES
12 servings
what you need
9
lasagna noodles, uncooked
4
cups hot mashed potatoes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream
Cheese Spread
6
green onions, thinly sliced
1
pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided
2
cups KRAFT Shredded Triple Cheddar Cheese with a
TOUCH OF PHILADELPHIA, divided
make it
HEAT oven to 375°
F.
COOK noodles as directed on package, omitting salt. Meanwhile,
combine potatoes, cream cheese spread, onions, 1/2 cup bacon
and 1 cup cheddar.
PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking
spray; cover with 1/3 of the potato mixture. Repeat layers twice.
Top with remaining bacon and cheddar; cover.
BAKE 33 to 35 min. or until heated through, uncovering for the last
5 min. Let stand 10 min. before cutting to serve.
Kraft Kitchens Tips
NOTE You will need to cook about 2 lb. baking potatoes (about 6)
to get the 4 cups mashed potatoes needed to make this recipe.
SUBSTITUTE For a change of pace, substitute BREAKSTONE’S or
KNUDSEN Cottage Cheese for the mashed potatoes.
Calories 270, Total fat 13 g, Saturated fat 7 g, Cholesterol 35 mg, Sodium 370
mg, Carbohydrate 28 g, Dietary fiber 2 g, Sugars 3 g, Protein 11 g, Vitamin A
10 %DV, Vitamin C 15 %DV, Calcium 15 %DV, Iron 6 %DV
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