A Christmas cookie recipe from the Holiday Kitchen. A sugar cookie recipe is a must have during the holiday season. Visit www.holidaykitchen.tv for step-by-step instructions and to order the dvd.
A Christmas appetizer recipe from the Holiday Kitchen. Artichoke dip is a must-have at any gathering. Serve it warm with an assortment of veggies and crackers. Visit www.holidaykitchen.tv for step-by-step instructions and to order the dvd.
A Christmas dessert recipe from the Holiday Kitchen. Pumpkin pie and the autumn season are partners. Here is a quick and easy recipe, perfect for the holidays. Visit www.holidaykitchen.tv for step-by-step instructions and to order the dvd.
How to make Baked Camembert with Pears and Cranberries. Visit www.holidaykitchen.tv for step-by-step instructions and to order the dvd.
A Christmas side dish recipe from the Holiday Kitchen. Corn has always been a part of the American harvest menu. Corn Pudding is something extra special. Visit www.holidaykitchen.tv for step-by-step instructions and to order the dvd.
A Christmas dessert recipe from the Holiday Kitchen. A sweet twist on the classic pecan pie.
Visit HolidayKitchen.TV for step by step instructions and to order the DVD
A Christmas side dish recipe from the Holiday Kitchen. Brussels sprouts with hot orange sauce is a sweet green that makes for a gorgeous presentation on the side of any holiday plate. Visit www.holidaykitchen.tv for step-by-step instructions and to order the dvd.
A Christmas sauce recipe from the Holiday Kitchen. Hollandaise sauce is the classic topping for poached eggs, asparagus or filet mignon. This recipe is very easy-made in a blender instead of a double boiler. Visit www.holidaykitchen.tv for step-by-step instructions and to order the dvd.
A Christmas appetizer recipe from the Holiday Kitchen. Sugar glazed pecans are a quick and easy snack that you can prepare ahead of time and give your guests something festive to munch on over drinks.
Visit www.HolidayKitchen.TV for step by step instructions and to order the DVD!
How to make a simple, delicious cornbread stuffing. Visit www.holidaykitchen.tv for step-by-step instructions and to order the dvd.
Watch as the Pass Your Plate Executive Chef prepares Shrimp and Pesto Penne from the PYP menu. A customer can prep the dish in the PYP store in about 5 minutes and it cooks at home in less than 15 minutes. Franchisingpassyourplate****
How To Carve A Turkey by The Pampered Chef. Visit our website for more great videos at *******www.pamperedchef****/video
Happy Holidays! Mario shows us a fun holiday recipe, a Seared Pomegranate Duck Breast.
Marina speaks to us about how to make a dill mayo salmon recipe
Super Bowl MVP Drew Brees video reminding people to think about One More For Dinner. The idea is simple – make one more place at the holiday table for friends or family, maybe a military family, that may not have anywhere to go to celebrate. Having just returned from a trip to the Middle East, the New Orleans Saints QB partnered with Walmart to raise awareness for this great idea. Drew even shares where to find his strawberry pie recipe!
Spring and Summer Recipes For Dinner - Easy Summer Food Ideas
Tracy Metro for the Kraft Kitchens has some great dinner ideas that combine the best of Spring vegetables, colors, and wonderfully fresh tastes to celebrate the season in style.
Recipe: Balsamic-Maple Glazed Ham
1 bone-in skinless smoked ham, shank or butt end portion (7 lb.)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. GREY POUPON Dijon Mustard
8 parsnips (2 lb.), trimmed, peeled and cut into 1/2-inch-wide spears
1-1/2 lb. baby carrots
3 Tbsp. olive oil
HEAT oven to 325ºF. Place ham, fat-side up, in foil-lined roasting pan. Score ham; cover with foil. Bake 1 hour. Mix dressing, syrup and mustard; brush 1/3 of glaze onto ham.
BAKE, uncovered, 1 hour or until ham is heated through (140ºF). Brush with remaining glaze every 20 min. Meanwhile, toss parsnips and carrots with oil in large shallow baking pan. Add to oven with ham after the first 15 min. of ham baking time, stirring vegetables every time ham is brushed with glaze.
TRANSFER ham to cutting board; cover loosely with foil. Let stand 15 min. Meanwhile, increase oven temperature to 425ºF. Bake vegetables an additional 15 min., stirring after 10 min. Serve with the sliced ham.
1) Creative Leftovers
After carving the ham, reserve the bone for making split pea or other soups.
2) How to Score a Ham
Using a sharp knife, make 1/4-inch-deep parallel cuts, about 1 inch apart, in top surface of ham. Make additional scores at right angles to form diamond shapes.
Recipe: Chive & Onion Mashed Potatoes
2 lb. potatoes, peeled, quartered (about 6 cups)
1/2 cup milk
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Ranch Dressing
PLACE potatoes and enough water to cover in 3-qt. saucepan. Bring to boil.
REDUCE heat to medium; cook 20 to 25 min. or until tender. Drain.
MASH potatoes, gradually stirring in milk, cream cheese spread and dressing until light and fluffy. Serve immediately.
1) Make Ahead
Mix ingredients as directed; spoon into 1-1/2-qt. casserole dish. Cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F 1 hour or until heated through.
Substitute KRAFT Three Cheese Ranch Dressing for Ranch Dressing.
Recipe: Roasted Green Beans with Peppers & Onion
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
Substitute KRAFT Zesty Italian Dressing for the Balsamic Vinaigrette Dressing.
Recipe: Springtime Spinach Salad
1 pkg. (10 oz.) spinach leaves
2 cups sugar snap peas
2 cups sliced fresh strawberries
1/2 cup thin red onion wedges
1/2 cup PLANTERS Sliced Almonds, toasted
2/3 cup KRAFT CATALINA Dressing
COMBINE all ingredients except dressing in large bowl.
TOSS with dressing just before serving.
1) How to Toast Nuts
Spread nuts in single layer on baking sheet. Bake at 350°F for 8 to 10 min. or until lightly toasted, stirring occasionally.
Substitute pea pods for the sugar snap peas.
Recipe: Tropical Strawberry Cream Pie
42 NILLA Wafers, divided
3 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 cups thawed COOL WHIP Whipped Topping, divided
1 can (8 oz.) DOLE Crushed Pineapple, drained
3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 cup ice cubes
2 cups sliced strawberries
CRUSH 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
BEAT cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining COOL WHIP.
DOLE is a registered trademark of Dole Food Company, Inc.
Keywords: summer meals