KRAFT HOMESTYLE Spinach & Bacon Mac & Cheese

Found on Kraft

what you need

1 pkg. (12.6 oz.) KRAFT HOMESTYLE Macaroni & Cheese Dinner Classic Cheddar Cheese Sauce

2 cups  packed baby spinach leaves

1/8 tsp. ground red pepper (cayenne)

4 slices  OSCAR MAYER Bacon, cooked, crumbled

make it

PREPARE Dinner in large saucepan as directed on package except do not top with Bread Crumb Topping.

STIR in spinach and pepper; cook and stir 2 min. or just until spinach is wilted.

STIR in bacon. Sprinkle with crumb topping.

Armadillo Potatoes

Found on Disney Family Fun

Ingredients

• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon paprika

• Salt and pepper to taste
• Olive oil
• 6 Idaho potatoes, peeled and cut in half lengthwise

Instructions

1. Heat the oven to 450°. In a bowl, mix together the bread crumbs, cheese, paprika, salt and pepper, and 1 tablespoon of olive oil. Set the mixture aside.
2. Transform each potato half into an armadillo by cutting 9 or so notches 1/2 to 1 inch deep in the rounded top. For each armadillo, cut a square of aluminum foil big enough to loosely wrap around it, brush the center with olive oil, then place the potato on it, flat side down. Sprinkle the top with some of the crumb mixture, pressing it into the grooves, then seal the potato in the aluminum foil.
3. Arrange all of the foil-covered potatoes on a baking sheet and bake them for 40 to 45 minutes. Open the pouches carefully they will be hot and full of steam. Makes 1 dozen armadillos.

Confetti Salad

Found on Disney Family Fun

Ingredients

• 1 cup couscous
• 1 1/2 cups boiling water
• 3/4 cup diced zucchini
• 3/4 cup diced red bell pepper
• 3/4 cup fresh corn kernels (from about 2 ears)
• 1/2 cup diced celery
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

• 1 large red bell pepper, cut into 1-inch-tall rings
• RANCH DRESSING
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon cider vinegar
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh chives
• 1/8 teaspoon salt, or more to taste

Instructions

1. Measure the couscous into a medium bowl. Stir in the boiling water. Cover the bowl with plastic wrap and set it aside until the water is absorbed (about 10 minutes). Fluff the couscous with a fork and then let it cool to room temperature.
2. Add the zucchini, bell pepper, corn, celery, and parsley to the couscous and toss the mixture well.
3. Make the dressing by combining the buttermilk, sour cream, vinegar, and olive oil in a small bowl and vigorously whisking the mixture. Stir in the chives and the salt.
4. Pour enough dressing over the couscous and vegetables to coat them lightly, then toss them again. Season the salad with salt and pepper, as you like. Place a pepper ring on each serving plate and fill it with the salad. Serves 4 to 6.

Fluffy Cheese Puffs

Found on Disney Family Fun

Ingredients

• 1 cup water
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

• 1 cup unbleached flour
• 4 large eggs
• 1 cup shredded Cheddar cheese
• 2 tablespoons minced chives or scallions

Instructions

1. Heat the oven to 400° F. Lightly coat 2 cookie sheets with cooking spray.
2. In a medium saucepan, combine the water, butter, oil, salt, and cayenne pepper. Bring to a boil. Remove the pan from the heat and add the flour all at once. Stir the mixture with a wooden spoon until it forms a smooth paste.
3. With the wooden spoon, beat in the eggs one at a time, blending completely each time. Stir in the Cheddar cheese and minced chives or scallions.
4. Using a tablespoon, drop balls of batter onto the cookie sheets. Bake for 20 to 25 minutes or until the puffs are firm and well browned. Serve them warm or at room temperature. Makes 30 to 40 puffs.

Stuffed Cucumber Cups

Found on Disney Family Fun

Ingredients

• 2 English cucumbers, about 12 inches long, ends trimmed
• 1 cup hummus

• Finely chopped scallions, for garnish
• Finely chopped red or orange bell pepper, for garnish

Instructions

1. Using a fork, score the sides of the cucumbers to create decorative stripes. Slice the cucumbers into 3/4-inch-thick rounds.
2. Using a teaspoon or melon baller, scoop a 1/3-inch-deep well in the center of each slice.
3. Spoon 1/2 tablespoon of hummus into each cucumber cup, mounding it slightly. Sprinkle the tops with the scallions and bell pepper. Makes 32 cups.

Shamrock Toasties

Found on Disney Family Fun

Ingredients

• Green pepper
• English muffin

• Cheddar cheese

Instructions

1. To make one, slice a green pepper crosswise near the pointed end to get a small, three-lobed shamrock shape. (If your pepper has four lobes, you've got a lucky clover instead.) Cut a small slice for a stem.
2. Toast half an English muffin, then top it with a slice of Cheddar and the pepper shamrock. Place the muffin on a tray, then broil it in a toaster oven until the cheese is melted.

Neely's Muffuletta

Found on Kraft Recipes

what you need

3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

1/4 cup  KRAFT Zesty Italian Dressing

3/4 cup each chopped drained black and stuffed green olives

1/2 cup  chopped drained canned artichoke hearts

4 ribs celery, chopped (about 1 cup)

1/4 tsp.  ground black pepper

1 round Italian bread loaf (10 inch)

6 slices  each OSCAR MAYER Deli Fresh Shaved Cajun Seasoned Chicken Breast, Shaved French Dip Flavored Roast Beef, Shaved Smoked Ham, Shaved Smoked Turkey Breast

4 KRAFT DELI DELUXE Process American Cheese Slices

make it

MIX mayo and dressing in medium bowl; stir in next 5 ingredients.

CUT bread horizontally in half. Hollow top slightly; discard removed bread or save for another use.

FILL bottom half of bread with layers of half the olive mixture, meat and cheese; cover with remaining olive mixture and bread top. Wrap tightly in plastic wrap. Refrigerate 1 hour.

kraft kitchens tips

SUBSTITUTE

Prepare using KRAFT Light Zesty Italian Dressing.

VARIATION

Substitute OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast instead of the Cajun Seasoned Chicken Breast and/or OSCAR MAYER Slow Roasted Roast Beef instead of the French Dip Flavored Roast Beef.

TAILGATING TIP

This hearty sandwich is great sandwich to take to your next tailgating party. Cut into wedges before wrapping in the plastic wrap. Refrigerate at least 1 hour before placing in the cooler to tote to the party.

VELVEETA Potato Bites

Found on Kraft Recipes

what you need

2 lb. baking potatoes (about 5), peeled, cut into chunks

2   green onions, thinly sliced

1 egg, beaten

1/4 tsp.  black pepper

4 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 24 cubes

1 pouch  SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

make it

COOK potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.

HEAT oven to 400ºF. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA cube with potato mixture. Place potato balls on baking sheet covered with coating mix; turn until evenly coated. Place on clean baking sheet.

BAKE 14 to 16 min. or until heated through. Serve with salsa.

Mini Corn Cakes

Found on Betty Crocker

1	tablespoon butter or margarine
1/3	cup chopped green onions (about 5 medium)
1/3	cup chopped celery
1/3	cup chopped red bell pepper
1	cup soft white bread crumbs (about 1 1/2 slices bread)
1/2	cup Original Bisquick® mix
1	teaspoon sugar
1/2	teaspoon salt
1/8	teaspoon ground red pepper (cayenne)
2	eggs, slightly beaten
1	can (11 oz) whole kernel corn, drained
2	tablespoons vegetable oil
1/2	cup chive-and-onion sour cream

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1. In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
2. In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
3. In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.