Mac 'N Cheese Pie

They always like to hear they're having mac and cheese. Wait until they see it in pie form, loaded up with chopped ham, a bit of broccoli and extra cheese! 

 

Ingredients:

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
2 cups small broccoli florets
4 eggs
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses   

Directions:

Heat oven to 350°F.

Cook Macaroni in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. 

Beat eggs in small bowl; stir in Cheese Sauce. Add to Macaroni mixture with ham; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; top with shredded cheese.

Bake 30 min. or until macaroni mixture is set in center and top is golden brown.

Source: kraft.com

Stuffin' Egg Muffin

Press stuffing mix into a muffin tin. Add an egg to each cup and top with bacon bits and cheese. Bake 20 minutes—then accept praise for your brilliance.

Ingredients:

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken  
  1 doz. eggs
  3 Tbsp. OSCAR MAYER Real Bacon Bits
  1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses  

Directions:

• Heat oven to 400ºF.
  Prepare stuffing as directed on package, omitting the stand time.
• Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups sprayed with cooking spray, forming 1/4-inch rim around top of cup. 
• Place muffin pan on baking sheet. 
• Add 1 egg to each cup; top with bacon and cheese. 
• Bake 20 min. or until whites are firm and yolks are cooked to desired doneness. 
•  Let stand 5 min. before serving.

Source:  kraft.com

Pineapple Mallow Sorbet Pie

Ingredients:

8 graham crackers, finely crushed (about 1-1/4 cups)
1/4 cup sugar
1/3 cup margarine or butter, melted
1 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 cup orange sherbet
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows
1 can (8 oz.) crushed pineapple, drained
2 Tbsp. orange zest        

Directions:

• Mix graham crumbs, sugar and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate.
  Stir boiling water into dry gelatin in large bowl until completely dissolved. Add sherbet; stir until completely melted. Refrigerate 35 min. or until thickened but not set.
  Add whipped topping, marshmallows and pineapple; mix well. Pour into crust. Freeze 4 hours or until firm. Sprinkle with zest before serving. Store leftover pie in freezer.

Source: kraft.com

Roasted Carrot And Herb Spread

Here's an extra-special nibble ready to take center stage on your appetizer table. 

Ingredients:

2        pounds baby-cut carrots

1        large sweet potato, peeled and cut into 1-inch pieces

1        medium onion, cut into 8 wedges and separated

1/4     cup olive or vegetable oil

2        tablespoons chopped fresh or 1 teaspoon dried thyme leaves

2        cloves garlic, finely chopped

3/4     teaspoon salt

1/4     teaspoon freshly ground pepper

          Baguette slices or crackers, if desired

Directions:

• 1 Heat oven to 350ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• 2 Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
• 3 Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving time. Serve with baguette slices.

Source:  bettycrocker.com

Pear-Almond Slab Pie

What's a "slab" pie? I used to call them "pie bars" because they are really just pie ingredients baked in a jelly-roll pan and cut into squares for serving. Slab pies are great to make for a crowd because you can cut them into 24 servings (a pie will serve 6 to 8), they are easier to transport than four pies and you don't have to flute the edges of the crust.

Ingredients:


Prep Time:

Start to Finish:


6 servings


1 Pillsbury® refrigerated pie crust, softened as directed on box
1 package (2.5 oz) sliced almonds (about 2/3 cup)
1 tablespoon Gold Medal® all-purpose flour
¼ cup sugar
3 tablespoons butter, softened
1 egg
½ teaspoon vanilla
1/8 teaspoon almond extract
4 small or 3 large ripe pears, peeled, thinly sliced
2 tablespoons sugar
3 cups ice cream, if desired


Directions:

Heat oven to 400°F. Line cookie sheet with parchment paper. Remove pie crust form pouch; unroll on parchment paper. Roll to 11-inch square. Cut ½-inch wide strips of crust from each side of square. Brush edges of dough with water; place dough strips along each edge to create border. Crimp edges of crust with fingers, if desired.

Reserve 2 tablespoons almonds. In food processor bowl with metal blade, place remaining almonds, flour and ¼ cup sugar. Cover; process until almonds are finely ground. Add butter, egg, vanilla, salt and almond extract. Cover; process until a smooth paste forms. Spread almond mixture over crust.

Arrange pear slices over almond mixture in 3 or 4 rows. Sprinkle reserved almonds over pears. Sprinkle 2 tablespoons sugar over top. Bake 25 to 28 minutes or until crust is golden brown.

Tips:
Pears must be very ripe for the best flavor and appearance. If they are not ripe enough, they will brown while baking and will have a dry texture.
Serve with ice cream. The ice cream, in the photo below, is Brown Sugar Ice Cream that I made to serve with the pie.

Click Here for the tutorial for this recipe.


Source: bettycrocker.com / Andi Bidwell

Pesto And Roasted-Vegetable Sandwich Loaf

Wow your guests with this easy-to-make layered sandwich! 

Ingredients:

1        medium red bell pepper, cut into 12 pieces

1        medium yellow bell pepper, cut into 12 pieces

1        cup whole fresh mushroom, cut in half

1        tablespoon olive or vegetable oil

2        tablespoons chopped fresh parsley

2        tablespoons mayonnaise or salad dressing

2        cups diced cooked chicken

1/2     cup mayonnaise or salad dressing

1/4     cup basil pesto

1        uncut oblong loaf Italian bread (15 to 16 ounces)

1        container (8 ounces) soft cream cheese with chives and onions

          Fresh herbs and herb flowers, if desired

Directions:

• 1 Heat oven to 450ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
• 2 Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
• 3 Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
• 4 Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.

Source: bettycrocker.com / Bree Hester

Dried Fruit and Cream Cheese Roulade

An impressive cheese roll is easy to make when you use cream cheese, dried fruit and goat cheese. The nutty coating is a nice complement. 

Ingredients:

1        package (8 ounces) cream cheese

1        tablespoon red currant or apple jelly

1/4     cup chopped dried calimyrna figs

1/4     cup chopped dried apricots

2        ounces crumbled chèvre (goat) cheese

1/4     cup chopped walnuts

1        tablespoon chopped fresh chives

40      assorted crackers

Directions:

• 1 Place cream cheese between 2 sheets of plastic wrap. Roll into 9x6-inch rectangle with rolling pin. Remove top sheet of wrap. Carefully spread jelly over cream cheese. Sprinkle with figs and apricots to within 1/2 inch of edges. Sprinkle with cheese.
• 2 Using bottom sheet of wrap to help lift and starting at a long side, carefully roll up cheese mixture into a log. Carefully press walnuts into outside of log, rolling slightly to cover all sides. Wrap tightly in plastic wrap. Refrigerate at least 2 hours to set.
• 3 To serve, place roulade on serving plate. Sprinkle with chives. Serve with crackers.

Source: bettycrocker.com

Chocolate-Cinnamon Cake Roll

You’ll need your jelly roll pan for this old-fashioned cake roll. Its flavors will remind you of Mexican chocolate dishes.

Ingredients:

Cake:

3         eggs

1         cup granulated sugar

1/3      cup water

1         teaspoon coffee-flavored liqueur

3/4      cup Gold Medal™ all-purpose flour

1/4      cup unsweetened baking cocoa

1         teaspoon baking powder

1/4      teaspoon salt

           Unsweetened baking cocoa

2         tablespoons coffee-flavored liqueur

Cinnamon Whipped Cream:

1        cup whipping cream

3        tablespoons powdered sugar

1        tablespoon coffee-flavored liqueur

1        teaspoon ground cinnamon

Directions:

• 1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease. In large bowl, beat eggs with electric mixer on high speed about 5 minutes until thick and lemon colored. Gradually beat in granulated sugar. Beat in water and 1 teaspoon liqueur on low speed. Gradually add flour, 1/4 cup cocoa, the baking powder and salt, beating just until batter is smooth. Pour into pan.
• 2 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Run knife around edge of pan to loosen cake; turn upside down onto towel sprinkled generously with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
• 3 Unroll cake carefully and remove towel. Sprinkle 2 tablespoons liqueur over cake.
• 4 In chilled small bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Spread over cake; roll up. Sprinkle with cocoa if desired. Refrigerate until serving time. Store in refrigerator.

Source: bettycrocker.com

Rosemary-Lemon Cake Roll

Take a delicious taste adventure with a citrus cake dessert accented with fresh rosemary.

Ingredients:

Cake:

3         eggs

1         cup granulated sugar

1/3      cup water

3/4      cup Gold Medal™ all-purpose flour

1         teaspoon baking powder

1/4      teaspoon salt

2 1/4   teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves, crushed

1         teaspoon grated lemon peel

2         tablespoons powdered sugar

Lemon Cream Filling:

1         cup whipping cream

2         tablespoons powdered sugar

1         teaspoon grated lemon peel

Garnish:

1         tablespoon powdered sugar

Directions:

• 1 Heat oven to 375°F. Line 15x10x1-inch pan with foil; grease generously with shortening.
• 2 In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. On low speed, beat in water. Gradually beat in flour, baking powder and salt until smooth. Fold in rosemary and 1 teaspoon lemon peel. Pour into pan; spread evenly to corners.
• 3 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with 2 tablespoons powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 40 minutes.
• 4 In small bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on high speed until stiff. Stir in 1 teaspoon lemon peel.
• 5 Unroll cake and remove towel. Spread filling over cake; roll up cake. Sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.

Source:  bettycrocker.com /

Chocolate Roll Cake With Peanut Butter Buttercream Frosting

Caramel, banana, chocolate, peanut butter… you love it all, and it's all rolled up into this one delicious cake.

Ingredients:

Cake:

1         box Betty Crocker™ SuperMoist™ milk chocolate cake mix

1/2      cup water

1/4      cup vegetable oil

6         eggs

2         tablespoons powdered sugar

           Caramel sauce and chopped dry-roasted peanuts, for topping

Banana Filling:

1         ripe (not overripe) banana

1/2      cup (1 stick) unsalted butter, softened

1         teaspoon lemon juice

1/2      teaspoon vanilla

           Pinch salt

2 1/2   cups powdered sugar

Peanut Butter Buttercream:

1/2     cup creamy peanut butter

1/2     cup (1 stick) unsalted butter, softened

1/2     teaspoon vanilla

1/2     cup powdered sugar

Directions:

• 1 Preheat oven to 350°F. Spray a 15x10x1-inch jelly roll pan with cooking or baking spray. Line with parchment paper and spray paper with cooking or baking spray. Place paper baking cup in each of 8 regular-size muffin cups (to use with the excess cake mix).
• 2 In a large bowl, beat cake mix, water, oil and eggs on medium speed until well combined. Pour 2 1/2 cups of batter into prepared baking pan; divide remaining batter evenly into muffin cups.
• 3 Bake cake 12 to 15 minutes (cupcakes 14 to 16 minutes) until firm when lightly touched in center. Cool cupcakes completely; freeze for a future use.
• 4 Unroll a clean kitchen towel on a large surface; sprinkle with 2 tablespoons powdered sugar. Carefully invert warm cake onto towel; remove parchment paper. Roll up cake in towel like a log. Place on a cooling rack; cool 30 minutes.
• 5 Meanwhile, make the banana filling: In a large bowl using an electric hand mixer, beat banana, butter, lemon juice, vanilla and salt until smooth. Add powdered sugar; mix well.
• 6 Carefully unroll cake. Spread banana filling over cake to within 1/2-inch of edges. Carefully reroll cake and place on a serving plate. Chill cake at least 2 hours before frosting.
• 7 To make the peanut butter buttercream: In a large bowl using an electric hand mixer, beat peanut butter, butter and vanilla until smooth. Add powdered sugar; mix well. Frost top and sides of chilled cake with buttercream. Drizzle with caramel sauce and top with chopped dry-roasted peanuts just before serving.

Source: bettycrocker.com / Stephanie Wise

Confetti Cake Roll

This easy-yet-impressive cake roll is covered in a layer of sprinkles, perfect for birthday parties or your next special celebration.

Ingredients:

Cake:

6        eggs

1        box Betty Crocker™ SuperMoist™ rainbow chip cake mix

1/2     cup water

1/4     cup vegetable oil

1/4     cup powdered sugar

1        container Betty Crocker™ Whipped vanilla frosting

Sprinkle Coating:

1        cup Betty Crocker™ Decors rainbow mix candy sprinkles

1/2     container Betty Crocker™ Whipped vanilla frosting

Directions:

• 1 Heat oven to 375° F (350° F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with cooking parchment paper. Spray with baking spray with flour. Place paper baking cups in 6 regular-size muffin cups.
• 2 In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into pan. Divide remaining batter among 6 muffin cups.
• 3 Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
• 4 Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
• 5 Pour 1 cup rainbow candy sprinkles in large pan with sides. Remove cake from refrigerator, unwrap and frost top and sides with 1/2 container frosting. Using spatula and one hand, lift cake into pan, and gently roll in sprinkles. Transfer cake to serving platter. Decorate with colorful picks and birthday candles. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

Source:  Heather Baird / bettycrocker.com

Smoked Salmon Roulade

This easy yet elegant breakfast dish is all rolled up and ready for raves.

Ingredients:

1/2       cup Gold Medal™ all-purpose flour

1          cup milk

1          tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed

2          tablespoons butter or margarine, melted

1/4       teaspoon salt

4          eggs

3          medium green onions, chopped (3 tablespoons)

1          cup flaked or chopped smoked salmon

1 1/2    cups shredded Gruyère or Swiss cheese (6 ounces)

1          cup chopped fresh spinach

Directions:

• 1 Heat oven to 350ºF. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Grease foil generously.
• 2 Beat flour, milk, dill weed, butter, salt, eggs and onions until well blended. Pour into pan. Sprinkle with salmon. Bake uncovered 15 to 18 minutes or until eggs are set.
• 3 Immediately sprinkle with cheese and spinach. Roll up, beginning at narrow end, using foil to lift and roll roulade. Cut into 6 slices.

Source:  bettycrocker.com

Jelly Roll Cake

Soft, sweet, and full of jam, this sponge cake is easy to roll and makes for a simple yet impressive dessert! 

Ingredients:

3        eggs

1        cup granulated sugar

1/3     cup water

1        teaspoon vanilla

3/4     cup all-purpose flour

1        teaspoon baking powder

1/4     teaspoon salt

          Powdered sugar

          About 2/3 cup jelly or jam

Directions:

• 1 Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
• 2 In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
• 3 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
• 4 Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

Source: bettycrocker.com

Hamantaschen

Ingredients:

Makes 20 to 30 cookies, depending on size 
 
3 cups all-purpose flour
1/4 teaspoon salt
1 1/2 sticks (6 ounces) butter, softened
1/2 cup sugar
2 large eggs
1 tablespoon orange zest
1 teaspoon vanilla extract

To assemble the cookies:

1 large egg
2 tablespoons milk
1 1/2 cups of filling, such as fruit jam, Nutella, poppy seed filling, or thick compotes

Directions:

Stir together the flour and salt, and set aside. With an electric mixer or in a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, zest, and vanilla, and mix until well combined. Add the flour, a half a cup at a time, mixing gently. The dough should look crumbly, but stay together. Use your hands to form it into a smooth disk, then wrap the disk in plastic wrap and refrigerate for at least one hour and up to 24 hours.
Preheat the oven to 375°F and line several baking sheets with parchment paper. In a small bowl, use a fork to whisk together the egg and milk, then set aside.
On a well-floured surface, roll out the dough to 1/4-inch thickness. (If necessary, divide the dough in two and keep the other half of the dough wrapped in plastic until ready to use.) Use a 2- to 3-inch diameter biscuit or cookie cutter to cut out round circles, and use a spatula to transfer the rounds to the prepared cookie sheet.
On each round, spoon a 1/2 teaspoon of your desired filling. Lift up 3 sides and pinch the corners together to make a triangular 3-cornered hat shape, leaving the center of the filling exposed. Make sure you have thoroughly pinched the corners. If you're having trouble, you can moisten the surface of the dough lightly with the egg mixture.
Make sure there's about an inch of space between each cookie, then lightly brush the pastry with the egg wash.
Bake until lightly golden, about 15 to 18 minutes. Let the cookies cool completely before serving; overeager eaters will find themselves rewarded with scorching hot filling!
Store the cookies in an airtight container at room temperature for up to 5 days.

Source: kraft.com

Lemon Cheese Bars With Fresh Fruit

Fresh dark sweet cherries—so delicious all on their own—make these oatmeal bars a treat you'll be proud to bring to the potluck. 

Ingredients:

• 2 tsp. cornstarch  
  1 Tbsp. water
  1 lb. fresh dark sweet cherries, pitted, cut in half
  1 Tbsp. fresh lemon juice
  1/2 cup granulated sugar, divided
  1 cup flour
  1 cup old-fashioned or quick-cooking oats
  3/4 cup packed brown sugar
  1/2 tsp. baking soda
  3/4 cup cold butter, cut up
  1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  1 egg          

Directions:

• Heat oven to 350ºF.
  Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cornstarch and water until blended. Bring cherries, lemon juice and 1/4 cup granulated sugar to boil in medium saucepan on medium-high heat, stirring frequently; simmer on medium heat 5 min. or until cherries are softened, stirring occasionally. Add cornstarch mixture; cook and stir 1 to 2 min. or until thickened. Remove from heat. Mix flour, oats, brown sugar and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs; press half onto bottom of prepared pan. Bake 10 min. Meanwhile, mix cream cheese, egg and remaining granulated sugar until blended. Pour cream cheese mixture over crust; top with cherry mixture and remaining crumb mixture. Bake 25 to 30 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.

Source: kraft.com

Marshmallow Sauce

Ingredients:

8 oz. cream cheese, softened
7 oz. jar marshmallow cream

Directions:

Combine ingredients; beat on low speed until smooth. Yields 1 1/4 cup.

Source: Kraft.com