Kraft Food Recipes

Try These Delicious Kraft Food Recipes That Family And Friends Will Love.
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Ingredients:

1 pound grnd beef
1/2 c. Kraft "Thick 'N Spicy" original barbecue sauce or possibly Kraft barbecue sauce
1/2 c. quick oats, uncooked
1/2 c. finely minced onion
1 beaten egg

Directions:

  1. Mix together all ingredients except 1/4 c. barbecue sauce. Shape into loaf in 12 x 8 inch baking dish. Microwave on HIGH for 12 to 14 min or possibly till center is no longer pink, turning dish after 6 min. Top with remaining barbecue sauce, let stand 5 min.
  2. CONVENTIONAL OVEN: Preheat oven to 375 degrees. Bake 45 min.

Spinach Artichoke Dip

Posted by Bradley47 | 6:13 PM |


Ingredients:

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg.  (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup  KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp.  garlic powder 
 
Directions:

HEAT oven to 350°F.
MIX all ingredients; spoon into 9-inch quiche dish or pie plate.
BAKE 20 min. or until heated through.
SERVE with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

Shepherds Pie Recipe

Posted by Bradley47 | 2:18 PM |


Ingredients:
  • 1 lb. hamburger
  • 1 can green beans
  • 1 can corn
  • Salt and pepper to taste
  • 1 tsp. garlic salt
  • 1 can tomato sauce
  • 6 potatoes, boiled for mashing
  • 1 pkg. Kraft Shredded Cheddar Cheese
Directions:
Brown hamburger. Add green beans, corn, salt and pepper, garlic salt, and tomato sauce. Heat stirring frequently.

In a medium bowl prepare mashed potatoes. Take mashed potatoes and smooth over hamburger mixture.

Sprinkle the shredded cheese over top, turn down heat to low. Let cheese melt and its ready

Cheesy Chicken Casserole

Posted by Bradley47 | 9:34 AM |

Ingredients:

2 Tbsp. KRAFT Light House Italian Dressing
1 cup chopped onions
1/4 cup chopped pickled jalapeño slices
2 cups chopped cooked chicken
1 can (14.75 oz.) cream-style corn
1/4 lb. (4 oz.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut up

Directions:

PREHEAT oven to 350°F. Heat dressing in skillet on medium-high heat. Add onions and jalapeño slices; cook 10 min. or until tender, stirring occasionally. Add chicken and corn; mix well.

SPOON into lightly greased 1-qt baking dish; top with the cheese.

BAKE 20 min. or until heated through (160°F).

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Pepperoni Salad

Posted by Bradley47 | 7:31 PM |

Ingredients:
  • 1 small to medium package spaghetti noodles
  • 1 package sliced pepperoni
  • 1 small container grape tomatoes
  • 2 cucumbers diced
  • 1 cup onion diced (red or green onions)
  • 1 cup sliced olives
  • 1 container (16 oz.) Kraft Zesty Italian Salad Dressing (can use other Italian, Kraft Zesty works best)
  • Optional- can add any other veggies (diced green pepper, artichoke heart etc. or omit pepperoni and add chicken if preferred)
Directions:

Cook spaghetti noodles to al dente, drain and rinse in cold water. Put in large salad bowl.

Just add each ingredient and mix. Add dressing, toss more, and then serve.

Kraft Pasta Primavera

Posted by Bradley47 | 5:20 AM |


Ingredients:

3 cups penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut into bite-size pieces
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Directions:

Cook pasta in large saucepan as directed on package.
Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is melted, stirring constantly. Stir in Parmesan.
Drain pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through.

Kraft Mexican Casserole

Posted by Bradley47 | 3:10 PM |

Ingredients:

1 lb. boneless skinless chicken breast halves (4 small breasts)
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 cup KRAFT 2% Milk Shredded Cheddar Cheese

Directions:

COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.

ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).

TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

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Chipotle Chicken Bites

Posted by Bradley47 | 11:29 AM |


Ingredients:

2 Tbsp. KRAFT Zesty Italian Dressing
1 small whole chipotle pepper in adobo sauce, chopped
1 cup shredded cooked chicken breast
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup chopped mango
24 RITZ Crackers
2 Tbsp. finely chopped fresh cilantro

Directions:

Place dressing and chipotle in blender; cover. Blend until smooth. Mix chicken and dressing mixture in small bowl.
Mix cream cheese and mango in separate small bowl until well blended.
Top each cracker with about 1 tsp. cream cheese mixture and about 1 Tbsp. chicken mixture. Sprinkle with cilantro.

Makes 10-12 Servings

Kraft Tuna Noodle Casserole

Posted by Bradley47 | 6:45 AM |

Ingredients:

1 pkg. (16 oz.) frozen vegetable blend (broccoli, carrots, cauliflower)
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese
3/4 cup fat-free milk
1/4 cup KRAFT Light Zesty Italian Dressing
1 can (12 oz.) white tuna in water, drained
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Directions:

HEAT oven to 375°F.

PLACE vegetables in colander in sink. Cook Macaroni as directed on package; pour over vegetables to drain macaroni and thaw vegetables. Return to saucepan.

STIR in Cheese Sauce, milk and dressing. Add tuna and 1/2 cup Cheddar; mix well. Spoon into 2-qt. casserole; cover.

BAKE 35 min. or until heated through. Top with remaining Cheddar; bake 3 to 4 min. or until melted.

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Buffalo Chicken Wraps

Posted by Bradley47 | 5:08 PM |


Ingredients:

  • 2 chicken breasts or 1/2 lb. chicken tenderloins
  • 1/2 cup fat free wing sauce
  • 1/2 packet Shake ‘N Bake Extra Crispy Coating
  • 4 whole wheat tortillas (8 inch)
  • Lettuce
  • 4 Tbsp. fat free chunky blue cheese dressing or ranch dressing if desired
  • Cooking spray
Directions:

Cut chicken into strips and place in resealable bag with wing sauce. If using tenderloins, just place them in resealable bag with wing sauce. Put in fridge while gathering other ingredients.

Preheat oven to 400°F. Line a baking pan or sheet with foil and spray with cooking spray. Put Shake & Bake in bag provided and add chicken strips a few at a time to coat evenly. Place in baking pan and spray top of chicken lightly with cooking spray. Bake for 20 minutes.

Place amount of lettuce desired on tortilla and top with baked chicken strips. Top with 1 Tbsp. salad dressing per wrap. Can drizzle with more wing sauce if you want it spicier. Roll up tortilla and enjoy! Serve with carrot sticks and/or celery.

Chicken Apple Salad

Posted by Bradley47 | 1:14 PM |


Ingredients:
  • 1/2 cup raisins
  • 1/2 cup apple juice
  • 3 large chicken breasts
  • 1 to 1 and 1/2 cups mayonnaise
  • 3 chopped green onions
  • 1/4 cup chopped walnuts
  • 1/2 cup chopped apples
  • 1/4 tsp. garlic salt
  • 1/2 tsp. dill weed
Directions:

Put raisins and apple juice in a small bowl, and set aside (this is to plump them).

Put chicken in a pot with enough water to cover, and boil until done. Meanwhile, mix the rest of the ingredients together.

When chicken is tender, drain and chop it. Drain the raisins. Add chicken, raisins, and the mayo mixture together, and stir. Spread on your favorite bread

Crockpot Taco Soup

Posted by Bradley47 | 6:06 AM |


Ingredients:
  • 2 pounds of hamburger, browned and drained
  • 2 cans Ranch-Style beans
  • 2 cans whole kernel corn
  • 2 cans diced stewed tomatoes
  • 1 can Ro-Tel
  • 2 pkg. Ranch-Style dressing mix
  • 1 pkg. taco seasoning
  • Kraft shredded cheese (Optional)
Directions:

Pour all the ingredients into your slow cooker or crockpot and simmer until ready. Cook 4-5 hours on low. Top with Fritos and Kraft shredded cheese if desired.

Chili Fries Recipe

Posted by Bradley47 | 6:46 PM |


Ingredients:

  • 1/2 bag (about 16 ounces) french-fried potatoes
  • 1 pound ground beef
  • 1 (12-ounce) bottle chili sauce (recommended: Heinz)
  • 1 packet chili seasoning (recommended: Lawry's)
  • 1/2 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon onion powder
  • Shredded Cheddar, optional (recommended: Kraft)

Directions:

Preheat oven to 450 degrees F.

Lay fries in a single layer on a baking sheet. Bake in preheated oven for 20 to 25 minutes, turning halfway through cooking, until crisp and golden.

In a large pot over medium heat, break up ground beef and brown, stirring constantly to break up all the clumps to fine ground.

Add remaining ingredients through the onion powder. Bring to boil. Lower heat and simmer for 30 minutes. Serve hot fries on a plate smothered with chili and topped with shredded cheese, if using.

Kraft Shrimp Dip

Posted by Bradley47 | 4:25 PM |

Ingredients:
  • 1 pkg. Philadelphia Cream Cheese, room temp
  • 1 jar (6 oz.) cocktail sauce
  • 1 pkg. (8 oz.) salad shrimp
  • 1 bag Tostadas or Fritos
Directions:

Spread your cream cheese in a pie plate.

Add your cocktail sauce. Cover cocktail sauce with shrimp.

Spread onto your chips

Kraft Chicken Enchiladas

Posted by Bradley47 | 1:57 PM |


Ingredients:

* 2 cups shredded chicken
* 1 pkg. cream cheese
* 1 pkg. frozen spinach, thawed
* 1 jar (16 oz.) salsa divided
* 2 cans red enchilada sauce
* 6 flour tortillas

Directions:

Preheat oven to 350 degrees F. In a mixing bowl mix the chicken, cream cheese, spinach, and 8 oz. of salsa. In a separate mixing bowl mix the other 8 oz. of salsa and enchilada sauce.

Fill each tortilla with desired amount of chicken mixture and place in a 9x13 glass baking dish. Once all tortillas are filled and in baking dish pour the enchilada sauce over the top.

Bake for 30 minutes. Take out of oven and top enchilada with your favorite topping such as cheese, avocados, sour cream, and serve.

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