Archive for the ‘Holiday’ Category

•1 (32 ounce) bag frozen shredded hash browns
•2 (10 3/4 ounce) cans condensed cream of chicken soup
•2 cups sour cream
•1 cup grated sharp cheddar cheese
•1/2 cup chopped red onion
•8-16oz of Green chile (drained)
•cooking spray
•2 cups French fried onions

1.Preheat oven to 375

2.Mix first six ingredients together. Spray 13X9in baking dish with cooking spray. Transfer contents into baking dish and bake uncovered for 30 minutes until bubbly. Cover with french fried onions and bake for 5-7 more minutes until lightly browned.


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What You Need!
2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
15 OREO Cookies, finely crushed, divided
10 worm-shaped chewy fruit snacks

Make It!
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min..

Gently stir in whipped topping and 1/2 cup of the cookie crumbs.

SPOON into 10 (6- to 7-oz.) paper or plastic cups; top with remaining cookie crumbs.

REFRIGERATE at least 1 hour. Top with fruit snacks just before serving. Store leftovers in refrigerator. Dirt Cups can also be served frozen. Prepare as directed; freeze 3 hours or until firm.

Kraft Kitchens Tips
How to Crush Cookies
Place cookies in resealable plastic bag; roll with rolling pin until finely crushed. Or, place in food processor; cover and process until finely crushed.

Sand Cups
Prepare as directed, using 35 NILLA Wafers and JELL-O Vanilla Flavor Instant Pudding.Family FunTake a walk with your kids after you prepare this fun dessert together.

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1 (8 pound) boneless ham
2 cups packed brown sugar
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1 cup grape juice
1 (20 ounce) can sliced pineapple, drained with juice reserved

1.Preheat the oven to 325 degrees F (165 degrees C).

2.Use a knife to score a diagonal pattern onto the ham with the lines about 1 inch apart. Place the ham in a large roasting pan and pat brown sugar over the entire surface. Some will fall into the pan, that’s okay.

3.Bake the ham in the preheated oven until the sugar is melting off of it, about 30 minutes. Remove the ham from the oven and pour the cola, grape juice and juice from the pineapple into the pan. Baste the ham with the mixture and return it to the oven.

4.Continue to bake in the preheated oven, basting every 20 minutes, for about 2 hours. Cut the pineapple rings in half. Remove the ham from the oven and float the pineapple rings in the drippings. Allow the ham to rest for about 10 minutes, then slice and serve with the pineapple and sauce.

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2-1/2 cups boiling water or boiling apple juice (Do not add cold water.)
2 pkg. (8-serving size each) JELL-O Gelatin, any flavor
1-1/2 cups BAKER’S ANGEL FLAKE Coconut, tinted green
6 pieces string licorice (12 inches each), cut in half
48 jelly beans

STIR boiling water into dry gelatin mix at least 3 min. until completely dissolved.
POUR evenly into 12 medium muffin cups sprayed with cooking spray.

REFRIGERATE at least 3 hours or until firm. Dip bottom of cups in warm water 15 sec. Remove JIGGLERS® from cups; place each small dessert dish sprinkled with tinted coconut to resemble basket. Make a handle for each basket by inserting licorice into gelatin. Place jelly beans evenly around baskets.

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Chow mein noodle birds nest cookies are so simple to make, and so adorable, too. If you are making these chow mein noodle cookies for Easter, you can also use jelly beans in place of the peanuts for a more festive cookie.

Prep Time: 10 minutes

Ingredients:•2 cups semisweet chocolate chips
•1 cup peanut butter
•2 cups chow mein noodles

Preparation:1.Line a baking sheet with waxed paper.

2.Place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate chips are melted.

3.Stir in chow mein noodles until fully coated.

4.Drop by tablespoonsful onto prepared baking sheet, forming a nest shape with your fingers.

5.Place a few peanuts in the center of each nest for eggs.

6.Refrigerate until firm.

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This is a wonderful treat for family and friends. Our family has been serving this snack ever since we became involved in Festival of Trees where so many wonderful cooks submitted this recipe for a Festival of Trees cookbook. It is definitely a holiday and family reunion favorite! (~courtesy of Janet Brooks)

2 c. sugar
½ c. water
1 heaping T. dark Karo
1 lb. real butter
1 c. chopped cashews

Combine all ingredients except cashews in heavy pan over high heat. When it comes to a boil, add nuts.

Boil, stirring constantly, over high heat until toffee leaves the sides of the pan – hard crack stage – about 5 minutes. A bluish smoke will be the sign it is about done. Pour over large bag of corn puffs (2 small or 1 large – make sure they are corn puffs and not cheese).

Mix well and spread on waxed paper to dry and cool.


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1 egg yolk
1 tablespoon all-purpose flour
2 tablespoons butter
2 teaspoons Dijon mustard
A few dashes hot sauce
1 cup milk
2 teaspoons Worcestershire sauce
1/2 pound shredded extra-sharp yellow cheddar cheese

PreparationPlace the yolk in a mixing bowl and reserve. Place a heat-safe fondue pot or a medium saucepot over medium heat with the flour and butter, cook for a minute, then whisk in the Dijon, hot sauce and milk.

Right before the milk comes up to a simmer, turn the heat down to medium-low and add in the cheese, slowly stirring in figure-eight motion to melt.

Once all the cheese has melted, remove a ladleful of the hot cheese mixture and whisk it into the egg yolks to temper the yolks, then whisk the egg yolk mixture back into the hot cheese mixture.

Yields: 2 servings

Date Night Fondue (Cheese)

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