Whenever
I think about this I think comfort food, like casseroles, or about anything
good. It could be a main dish…a side
dish, and last by not least a dessert…you know how I feel about those. I remember my Mom had a few glass dishes. I always thought they had to have a brown
residue on them. I thought that was
normal. I realized that was just from
use and not from anything else. She
would cook in those a lot…mostly pastas, cheese and whatever meat she could
find. We did Mac and cheese with bread
crumbs on top…tuna casserole...scalloped potatoes, (my most UN-favorite), it
always tasted sour or something. I like
the usual fried kind, or mashed. But,
she kept to basics. I think we all have
some memories of these cooking dishes.
Some good…some bad…I remember when I tried to duplicate some of my Mom’s
recipes…they turned out bad…sometimes okay, but never good or great like
hers. I don’t know what she did, but it
always turned out good…tasty…gooey…and oh so mouthwatering. In fact I am
thinking evil thought right now of making something I can’t eat…so that would
be stupid…when you use this size of dish you always end up with a lot of left
overs. I now am regulated to making
church potlucks with them. Oh well, at
least I can dream. I told my wife a few
days ago…I am going to take it easy. But, I am going to eat comfort food…she
gasped and stepped back with her fingers crossed and said “you what”. I had to repeat myself several times. She sat down, which seemed a long time,
breathing hard…I thought she might be having a spell or something…but she was
just thinking finally, I can cook again.
Not just paleo, or just meat, vegetables and fruit... Well I think her mind was reeling…what can I
cook??? I thought oh no! What have I
done…I created a monster. I forgot when
she cooks it is for five people or as I affectional call and “army”. It was very hard for her to notch it down to
empty nester food. Anyway, I think I saw
her dusting off her cookbooks. I thought
I better talk her down…it was like she was on drugs or something. I gently put
my hand on her shoulder and told her, honey I was thinking about this…I didn’t
mean for every meal…just once in a while…talk about deflation. I think I saw a little tear roll down her
cheek. Well, to say the least she
understood that she had to worry about me eating too much “comfort food” and
then having withdrawals…so we had a compromise.
I would eat a small portion of whatever she made and I withhold rolling
my eyes. She still had that look in her
eye…like what can I make first…well I thought maybe we should look at some
recipes together and make some tough decisions. I found a few that I want to
pass around to my vast blog readers. I
think there is about two…my wife, my daughter and I forgot I do have a few
friends and acquaintances that I keep telling…”READ MY BLOG” So here they are…
Swiss 'n Chicken Casserole
Time
prep: 15 min
Total:
55 min
Servings
total: 6 servings, about 1 cup each
Ingredients:
·
4 cups Chopped cooked chicken
·
2 cups Croutons
·
1-1/2 cups KRAFT
Shredded Swiss Cheese
·
2/3 cup MIRACLE WHIP dressing (hmm)
·
½ cup Milk
·
4 Stalks celery, sliced
·
1/4 cup Chopped onions
Directions:
1.
HEAT the oven to 350°F. COMBINE
ingredients.
2.
SPOON into
2-qt. casserole sprayed with cooking spray.
3.
BAKE 40
min. or until heated through. (How
simple was that?)
Kraft
Kitchens Tips:
Healthy Living: Save 40 calories and 4g of fat per
serving by preparing with KRAFT 2% Milk Shredded Swiss Cheese, MIRACLE WHIP
Light Dressing and fat-free milk.
Shortcut: Substitute 3 cans (12.5 oz. each)
chicken, drained and flaked, for the chopped cooked fresh chicken.
Special Extra:
Sprinkle
casserole with 1/4 cup chopped toasted PLANTERS Sliced Almonds or Walnuts
before baking.
Well what do you
think so far…that was a really easy one?
Next…
Creamy Chicken & Broccoli Casserole
Time prep: 5 min
Total: 50 min
Servings total: 6
servings, about 1 cup each
Ingredients:
·
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
·
1/2 cup plus 2 Tbsp. milk, divided
·
1 tsp. Garlic powder
·
1-1/2 lb. Boneless
skinless chicken breasts cut into bite-size pieces
·
1
pkg. (14 oz.) Frozen broccoli florets, thawed,
drained
·
1-1/2 cups KRAFT
2% Milk Shredded Sharp Cheddar Cheese
·
24 RITZ Crackers, crushed
·
1 Tbsp. Butter, melted
Directions:
1.
HEAT the oven
to 400ºF.
2.
MIX cream
cheese spread 2 Tbsp. milk and garlic powder in large bowl until blended.
3.
Add
chicken, broccoli, shredded cheese and remaining milk; mix well.
4.
Spoon
into 13x9-inch baking dish sprayed with cooking spray; cover.
5.
BAKE 25
min. Meanwhile, mix cracker crumbs and butter.
6.
STIR chicken
mixture; top with crumbs.
7.
Bake
uncovered, 10 min. or until chicken mixture is heated through and crumb topping
is golden brown.
Kraft Kitchens Tips:
Serving Suggestion: Serve
with a mixed green salad and your favorite fresh fruit.
Substitute: Substitute 1 pkg. (16 oz.) frozen
green beans for the frozen broccoli.
Zesty Cheeseburger
Mac Casserole
Serving total: 5 servings, 1-1/2 cups each
Ingredients:
·
1 pkg. (16
oz.) Frozen vegetable blend (broccoli, carrots, cauliflower)
(3 cups)
·
1 pkg. (14
oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2%
Milk Cheese
·
3/4 cup fat-free
milk (or regular)
·
1/4 cup KRAFT
Lite Zesty Italian Dressing
·
1 lb. Extra-lean
ground beef, cooked, drained
·
1 cup KRAFT
2% Milk Shredded Sharp Cheddar Cheese, divided
Directions:
1.
HEAT oven
to 375°F.
2.
PLACE frozen
vegetables in colander in sink.
3.
Cook
Macaroni as directed on package. Pour cooked macaroni over vegetables in
colander to drain and quickly thaw vegetables.
4.
RETURN macaroni
and vegetables to same saucepan.
5.
Add
Cheese Sauce, milk and dressing; mix well.
6.
Add
cooked meat and 1/2 cup cheddar cheese; mix well.
7.
Spoon
into 2-qt. casserole; cover.
8.
BAKE 35
min. or until heated through.
9.
Top
with remaining cheddar; bake, uncovered, 3 to 4 min. or until cheese is melted.
Kraft Kitchens Tips:
Making it
healthy
We
made over a favorite KRAFT recipe. Save 90 calories, 13 g of fat and 5 g of
saturated fat per serving by preparing with extra-lean ground beef instead of
80% lean ground beef and using KRAFT Light Zesty Italian Dressing and KRAFT
Deluxe Macaroni & Cheese Dinner Made with 2% Milk Cheese instead of the
regular products.
Substitute:
1
can (12 oz.) white tuna in water, drained, for the cooked ground beef. Make
Ahead Prepare as directed except for baking; cover. Refrigerate up to 24 hours.
When ready to serve, bake, covered, at 375°F for 40 to 45 min. or until heated
through. Remove from oven; uncover. Top with remaining cheese. Let stand 5 min.
or until cheese is melted.
VELVEETA® Cheesy Bacon Brunch Casserole
Time
prep: 30 min
Total:
1 hr. 10 min
Servings
total: 12 servings
Ingredients:
·
8 slices OSCAR MAYER Bacon, chopped
·
2 cups frozen shredded hash browns, thawed
·
1/2 lb. fresh mushrooms, sliced
·
1 ea. green
and red pepper, chopped
·
1 small onion, chopped
·
12 eggs
·
1/3 cup Sour Cream
·
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
Directions:
1. HEAT the oven to 350ºF.
2. COOK bacon in large skillet on medium heat
10 min. or until crisp.
3. Remove bacon from skillet with slotted
spoon; drain on paper towels.
4. Discard all but 2 Tbsp. drippings from
skillet.
5. ADD potatoes, mushrooms, peppers and
onions to reserved drippings in skillet;
6. Cook 10 min. or until peppers and
onions are crisp-tender, stirring occasionally.
7. Stir in the VELVEETA.
8. Spoon into 13x9-inch baking dish
sprayed with cooking spray.
9. WHISK eggs and sour cream in medium bowl
until blended; stir in bacon.
10. Pour over vegetable mixture.
11. BAKE 40 min. or until center is set and
casserole is heated through.
Kraft
Kitchens Tips
Casserole
can be assembled ahead of time. Refrigerate up to 24 hours before baking as
directed, increasing the baking time if needed until casserole is done. Substitute
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese for the cubed VELVEETA.
Mexican Chicken Casserole
Time
prep: 25 min
Total:
45 min
Servings
total: 4 servings
Ingredients:
·
3/4 lb. Boneless skinless chicken breasts, cut into bite-size pieces
·
1 tsp. Ground cumin
·
green
pepper, chopped
·
1-1/2 cups TACO
BELL® Thick & Chunky Salsa
·
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
·
1 can (15 oz.) no-salt-added black beans, rinsed
·
tomato,
chopped
·
whole
wheat tortillas (6 inch)
·
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
Directions:
1
Heat oven
to 375ºF.
2
Cook and stir chicken and cumin in
nonstick skillet sprayed with cooking spray on medium heat 2 min.
3
Add
peppers; cook 2 min., stirring occasionally.
4
Stir
in salsa; cook 2 min.
5
Add
Neufchatel; cook 2 min. or until melted.
6
Stir
in beans and tomatoes.
7
Spread 1/3
of the chicken mixture onto bottom of 8-inch square baking dish; cover with 1
tortilla and half each of the remaining chicken mixture and shredded
cheese.
8
Top
with remaining tortilla and chicken mixture; cover.
9
Bake 20
min. or until heated through.
10
Sprinkle
with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
Kraft
Kitchens Tips
Special
Extra
Garnish
with 1/4 cup chopped fresh cilantro just before serving.
Serving
Suggestion
Serve
with a crisp mixed green salad to round out the meal.
Updated Shepherd's Pie
Time
prep: 40 min
Total:
58 min
Servings
total: 6 servings, about 1-1/2 cups each
Ingredients:
·
1-1/4 lb. Red
potatoes (about 4), cut into chunks
·
3 large Cloves garlic
·
1 lb. Extra-lean ground beef
·
2 Tbsp. Flour
·
4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
·
¾ cup fat-free reduced-sodium beef broth
·
2 Tbsp. Ketchup
·
3/4 cup Light Sour Cream
·
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Directions:
1. Cook potatoes and garlic in boiling water
in large saucepan 20 min, or until potatoes are tender.
2. Meanwhile, brown the meat in large
nonstick skillet.
3. Stir in flour; cook 1 min.
4. Add the mixed vegetables, broth and
ketchup; cook 5 min., stirring frequently.
5. Heat the oven to 375°f.
6. Drain potatoes; return to pan.
7. Add sour cream; mash until potatoes
are smooth and mixture is well blended.
8. Stir in 1/4 cup cheese.
9. Spoon meat mixture into 8-inch square baking
dish; cover with potatoes.
1. Bake 18 min.
1. Top with remaining cheese; bake 2 min,
or until melted.
Kitchens
tips:
Substitute 1 cup low fat cottage cheese for the
sour cream. Blend the cottage cheese in a blender until smooth before using as
directed.
Substitute
Prepare
using your favorite mix of frozen vegetables.
My Favorite part of
the Blog
--Desserts--
S’mores Dessert Squares
Time
prep: 20 min
Total:
3 hr. 36 min
Servings
total: 24 servings
Ingredients:
·
72
vanilla wafers, divided
·
5 Tbsp. Butter or margarine, melted
·
3 Tbsp. Sugar
·
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
·
3-1/4 cups cold
milk, divided
·
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
·
1-1/2 cups thawed
COOL WHIP Whipped Topping
·
1-1/2 cups JET-PUFFED
Miniature Marshmallows
·
½ oz. BAKER'S Semi-Sweet Chocolate, grated
Directions:
1. Heat oven to 350°f.
2. Crush 40 wafers; mix with butter and sugar.
3. Press onto bottom of 13x9-inch pan.
4. Bake 8 min. Or until lightly browned.
Cool.
5. Beat 1 pkg. Chocolate pudding mix and 1-1/4
cups milk with whisk 2 min.; spread over crust.
6. Cover with remaining wafers.
7. Whisk vanilla pudding mixes and
remaining milk 2 min.
8. Stir in cool whip.
9. Spread over wafer layer in pan.
10. Refrigerate 3 hours.
11. Heat broiler. Top dessert with
marshmallows; broil 1 min. Or until marshmallows are lightly browned. Top with
grated chocolate.
A
Kraft kitchen tips:
Substitute
JELL-O White Chocolate Flavor Instant Pudding for the vanilla flavor pudding. Take
Along Assemble dessert in 13x9-inch disposable foil pan. Wrap tightly in
plastic wrap and refrigerate as directed. Store in an insulated cooler packed
with plenty of ice or frozen gel packs to take along to your party destination.
Uncover and top with marshmallows just before serving, then broil as directed.
Chocolate Chunk-Magic Cookie Bars
Time
prep: 15 min
Total:
45 min
Servings
total: 32 servings
Ingredients:
·
1-1/2 cups graham
cracker crumbs
·
½ cup butter or margarine, melted
·
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
·
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped
·
1-1/3 cups BAKER'S
ANGEL FLAKE Coconut
·
1 cup chopped PLANTERS Pecans
Directions:
1. Heat oven to 350°f.
2. Mix graham crumbs and butter; press onto
bottom of 13x9-inch pan sprayed with cooking spray.
3. Pour condensed milk over crust; top with
layers of remaining ingredients.
4. Press nuts lightly into coconut layer.
5. Bake 30 min. Or until lightly browned.
6. Immediately run knife around edge of
pan to loosen dessert from sides of pan.
7. Cool completely before cutting into
bars.
Kraft
Kitchens Tips
Easy
Cleanup:
Line
pan with foil, with ends of foil extending over sides; spray with cooking
spray, then use as directed. Use foil handles to lift cooled dessert from pan
before cutting into bars.
Caramel Crunch Bars
Time
prep: 10 min
Total:
1 hr. 10 min
Servings
total: 12 servings
Ingredients:
·
4-1/2
graham crackers
·
1 pkg. (11 oz.) KRAFT Caramel Bits
·
2 Tbsp. milk
·
1/2 cup PLANTERS COCKTAIL Peanuts
·
1/2 cup JET-PUFFED Miniature Marshmallows
·
1/2 cup coarsely crushed pretzels
·
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
Directions:
1. Line 8-inch square pan with foil, with ends
of foil extending over sides; spray foil with cooking spray.
2. Place grahams on bottom of pan,
cutting to fit if necessary.
3. Microwave caramel bits and milk in microwaveable
bowl on high 2 min. Or until caramel bits are completely melted and mixture is
blended, stirring every 30 sec.
4. Pour over grahams; top with next 3
ingredients. Drizzle with chocolate.
5. Refrigerate at least 1 hour. Use foil handles to
remove dessert from pan before cutting into bars to serve.
Kraft
Kitchens Tips:
Substitute:
Prepare using chocolate graham crackers.
These
bars travel well. Store in airtight container at room temperature before
transporting to your destination.
Chocolate-Peanut Butter Cookie Bars
Time
prep: 15 min
Total:
5 hr. 40 min
Servings
total: 32 servings
Ingredients:
·
1 pkg. (2-layer size) chocolate cake mix
·
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
·
1/2 cup butter, melted
·
1/2 cup milk
·
1-1/2 pkg. (4
oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped, divided
·
1 cup PLANTERS Dry Roasted Peanuts, divided
·
1 cup PLANTERS Creamy Peanut Butter
Directions:
1. Heat oven to 350ºf.
2. Line 13x9-inch pan with foil; spray with
cooking spray.
3. Beat first 4 ingredients with mixer
until well blended. (Dough will be thick.)
4. Press half onto bottom of prepared
pan.
5. Bake 10 min.
6. Sprinkle half each of the chopped
chocolate and nuts over crust.
7. Microwave peanut butter in small
microwaveable bowl on high 1 min., stirring after 30 sec.; spread over nuts.
8. Roll remaining dough into 13x9-inch
rectangle between 2 sheets of waxed paper.
9. Peel back top layer of waxed paper;
flip dough onto top of dessert.
10. Remove remaining waxed paper.
11. Sprinkle with remaining chocolate and
nuts; press gently into dough with spatula.
12. Bake 15 min. Cool 1 hour.
13. Refrigerate 4 hours before cutting
into bars.
Kraft
Kitchens Tips
Make
these bars a day ahead. Then, just cut them and put them on a serving platter
and you're ready to go!
Chocolate-Caramel Cookie Bars
Time
prep: 15 min
Total:
15 min servings
Total:
24 servings
Ingredients:
·
35 square shortbread cookies
·
1 pkg. (11 oz.) KRAFT Caramel Bits
·
1 Tbsp. milk
·
3 oz. BAKER'S Semi-Sweet Chocolate
·
3 oz. BAKER'S White Chocolate
Directions:
1. Line 13x9-inch pan with foil, with ends of
foil extending over sides; spray with cooking spray.
2. Arrange cookies in single layer on
bottom of prepared pan.
3. Microwave caramel bits and milk in microwaveable
bowl on high 1-1/2 to 2 min. Or until bits are completely melted and mixture is
well blended, stirring after each minute.
4. Pour over cookies; spread to
completely cover cookies.
5. Microwave chocolates in microwaveable bowl 2
min. Or until almost melted, stirring every 30 sec.; stir until chocolates are
completely melted.
6. Pour over caramel layer; spread to
completely cover caramel layer.
7. Let stand 2 hours before cutting into
bars.
Kraft
Kitchens Tips
Substitute
1 pkg. (11 oz.) KRAFT Caramels for the caramel bits.
Note
The
combination of semi-sweet and white chocolates results in a chocolate mixture
with the flavor and texture of milk chocolate.
Shortcut
In a
hurry? Refrigerate dessert 15 min. before cutting into bars. Serve at room
temperature.
