Four Cheese Scalloped Potatoes

Ingredients

• 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
• 1/2 clove garlic
• 1/3 cup shredded mozzarella cheese
• 1/3 cup shredded asiago cheese
• 1/3 cup shredded raclette or comte cheese
• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• Kosher salt and freshly ground pepper
• 2 cups heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 4 fresh bay leaves
• 1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Strawberry Kiwi Jam

Ingredients

• 3
  cups fresh strawberries, hulled and quartered
• 3
  medium fresh kiwifruit, peeled and finely chopped
• 1
  1 3/4 ounce package powdered fruit pectin
• 1
  tablespoon finely chopped crystallized ginger
• 1
  tablespoon butter
• 1
  tablespoon lemon juice
• 1
  teaspoon finely shredded orange peel
• Dash salt
• 5
  cups sugar

   
• Directions

  1. In a medium bowl slightly mash strawberries. In a Dutch oven combine strawberries, kiwifruit, pectin, crystallized ginger, butter, lemon juice, orange peel, and salt. Heat on medium-high, stirring constantly, until mixture comes to a full rolling boil.

  2. Add sugar. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.

  3. Ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims of jars; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Makes about 6 half-pint jars.

Szechuan Shrimp Salad

Directions

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside.
• Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving. Yield: 8 servings.

Ingredients

• 10 ounces uncooked thin spaghetti
• 1/3 cup canola oil
• 1/3 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh gingerroot
• 1/2 teaspoon crushed red pepper flakes
• 1 pound cooked medium shrimp, peeled and deveined
• 1 package (10 ounces) julienned carrots
• 2 cups fresh sugar snap peas
• 1 large sweet red pepper, sliced
• 1/2 cup sliced green onions
• 3 tablespoons minced fresh cilantro
• 3/4 cup coarsely chopped dry roasted peanuts

Berried Delight

35

 NILLA Wafers, finely crushed (about 1-1/4 cups)

1/4

cup sugar

6

Tbsp. butter or margarine, melted

1

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2

Tbsp. cold milk

1

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

4

cups fresh strawberries, halved

2

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

3-1/2

cups cold milk

Make It

MIX wafer crumbs, sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
BEAT cream cheese and 2 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups milk with whisk 2 min.; pour over berries.
REFRIGERATE 4 hours. Spread with remaining COOL WHIP just before serving.

Slow Cooker Orange BBQ Pulled Pork Sandwhiches

What You Need

1

 boneless pork shoulder (3 lb.)

1

bottle (18 oz.) KRAFT Original Barbecue Sauce

 Juice from 1 medium orange

12

 sandwich rolls, split, toasted

1/2

cup KRAFT Real Mayo Mayonnaise

Make It

PLACE meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.
COOK on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.
SPREAD rolls with mayo; fill with meat

Maple Crunch Muffins

Ingredients

• 2
  cups all-purpose flour
• 1
  cup whole wheat flour
• 1/2
  cup granola with almonds
• 1
  tablespoon baking powder
• 1
  teaspoon salt
• 1
  cup milk
• 1
  cup pure maple syrup
• 1/2
  cup canola oil
• 2
  eggs, lightly beaten
• 1
  recipe Maple Frosting (see recipe below)
• Granola with almonds

   
• Directions

  Preheat oven to 375 degrees F. Grease eighteen 3-1/2-inch muffin cups with 5x5-inch squares of parchment paper (pleat to fit) or paper bake cups. Combine flours, granola, baking powder and 1 teaspoon salt. Combine milk, syrup, oil, and eggs; add to flour mixture. Stir until moistened (batter will be lumpy). Spoon into muffin cups, filling each two-thirds full. Bake 15 minutes or until a wooden toothpick comes out clean. Cool in muffin cups on wire rack 5 minutes. Remove from cups. Spoon Maple Frosting atop muffins; sprinkle with additional granola. Makes 18 muffins.

Make Ahead Alfredo Strata

1

loaf (1 lb) unsliced rustic Italian bread, cut into 1-inch cubes (8 cups)

1

cup Green Giant® Valley Fresh Steamers® frozen chopped broccoli (from 12-oz bag), thawed, drained

2

cups shredded Italian cheese blend (8 oz)

5

eggs

2

cups milk

1

container (10 oz) refrigerated Alfredo pasta sauce

 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, layer half of the bread cubes, the broccoli, 1 cup of the cheese and the remaining bread cubes.

2 In large bowl, beat eggs, milk and Alfredo sauce with wire whisk until well blended. Pour over ingredients in baking dish. Cover; refrigerate 4 hours or overnight.

3 Heat oven to 350°F. Uncover baking dish. Sprinkle remaining 1 cup cheese over strata. Bake 45 to 50 minutes or until knife inserted in center comes out clean and cheese is deep golden brown. Let stand 5 minutes before serving.

Mini Carrot Cake with Maple Cream Cheese Frosting

Carrot Cake

1/4

cup Gold Medal® all-purpose flour

Generous 1/4 teaspoon baking powder

Pinch salt

Pinch ground ginger

Pinch ground cinnamon

Pinch ground nutmeg

1

egg white

2

tablespoons packed light brown sugar

2

tablespoons canola oil

1 1/2

teaspoons milk

1/4

teaspoon vanilla

1/3

cup packed shredded carrot (about 1 carrot)

1

tablespoon raisins

1

tablespoon chopped walnuts

Maple-Cream Cheese Frosting

2

oz cream cheese, softened

1

tablespoon unsalted butter, softened

1/3

cup powdered sugar, sifted

2

teaspoons real maple syrup

1

tablespoon chopped walnuts, toasted, finely chopped (for garnish) Heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.

2 In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.

3 Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.

4 Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.

5 Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.

Upside Down Caramel Latte Bake

Caramel Base

3/4

cup packed brown sugar

1/4

cup granulated sugar

1/2

cup butter or margarine

1/4

cup maple syrup

1

tablespoon instant espresso powder

1/2

cup chopped pecans

10

slices (1/2 inch thick) French bread

Caramel Layer

1/2

cup packed brown sugar

1/2

cup chopped pecans

10

slices (1/2 inch thick) French bread

Custard

6

eggs

2

teaspoons vanilla

3/4

cup whipping cream

3/4

cup milk

1/4

cup granulated sugar

Whipped Topping

1/2

cup whipping cream

1

tablespoon sugar

1/4 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

2 In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.

3 Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.

4 In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.

5 Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.

6 Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping

cup butter or margarine, melted

Chicken Alfredo And Rice Casserole

Ingredients

• 1
  10 ounce container refrigerated light Alfredo pasta sauce
• 1/2
  cup milk
• 2 1/2
  cups cooked white rice or wild rice
• 2
  cups cubed cooked chicken
• 1
  cup frozen peas
• 1/3
  cup chopped bottled roasted red sweet peppers
• 1/4
  cup slivered almonds, toasted (optional)
• 1
  tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
• 1
  cup soft bread crumbs
• 1  TBL Butter, melted
  Directions

  1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

  2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
  tablespoon butter, melted

Blueberry Strata

 

  

 

What You Need

12

slices firm white bread, cut into 1/2-inch cubes (about 8 cups)

2

cups fresh or frozen blueberries, divided

1

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into small cubes

8

 eggs

2-1/2

cups milk

2

tsp. ground cinnamon

1

cup maple-flavored or pancake syrup, divided

1/4

cup packed brown sugar

Make It

SPREAD half the bread cubes onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 1 cup blueberries, cream cheese and remaining bread.
WHISK eggs, milk and cinnamon in medium bowl until well blended. Add 1/3 cup syrup and sugar; mix well. Pour over bread. Refrigerate 12 hours or overnight.
HEAT oven to 350ºF. Bake strata, covered, 1 hour to 1 hour 5 min. or until center is set and top is lightly browned, uncovering after 30 min.
BRING remaining syrup and blueberries to boil in saucepan, stirring constantly; simmer on medium-low heat 1 min., stirring constantly. Serve over individual servings of strata.