ProudVeteran69 Loc: Seattle,Washington

:lol: (ENJOY!!!!!
Pineapple Upside-Down Cheesecake
4.7 (5)
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Pineapple Upside-Down Cheesecake recipe
photo by:kraft
8K+
Two classic desserts—pineapple upside-down cake and cheesecake—combine to make the ultimate sweet treat.
time
prep:
15 min
total:
4 hr 55 min
servings
total:
16 servings
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reviews (5)
nutrition

What You Need
2
Tbsp. brown sugar
5
Tbsp. butter, melted, divided
2
cans (8 oz. each) pineapple slices in juice, well drained
7
maraschino cherries, well drained, stemmed
1
cup graham c*****r crumbs
3/4
cup plus 3 Tbsp. granulated sugar, divided
3
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup BREAKSTONE'S or KNUDSEN Sour Cream
2
tsp. vanilla
3
eggs
Make It

HEAT oven to 325ºF.

MIX brown sugar and 2 Tbsp. butter in 9-inch round pan; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.

MIX graham crumbs, 3 Tbsp. granulated sugar and remaining butter until blended. Press gently into tops of pineapple slices.

BEAT cream cheese and remaining granulated sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.

BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool 40 min. Invert cheesecake onto plate; remove pan. Refrigerate cheesecake 3 hours.*********************************************
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Kraft Kitchens Tips
Roasted Sweet Potato Salad
4.1 (7)
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Roasted Sweet Potato Salad recipe
photo by:kraft
23
As if the sweet potatoes weren't enough to make this potato salad extra special, we added red onions and walnuts.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings, about 1/2 cup each
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Magazine Acquisition

recipe
reviews (7)
nutrition

What You Need
1-1/2
lb. sweet potatoes (about 3), peeled, cubed
1/3
cup KRAFT Zesty Italian Dressing, divided
3
Tbsp. KRAFT Real Mayo Mayonnaise
3
stalks celery, chopped
1/2
cup chopped PLANTERS Walnuts, toasted
1/4
cup chopped red onions
Make It

HEAT oven to 400°F.

TOSS potatoes with 3 Tbsp. dressing; spread onto bottom of shallow foil-lined pan.

BAKE 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.

MIX mayo and remaining dressing in large bowl until blended. Add potatoes, celery, nuts and onions; toss to evenly coat.
Kraft Kitchens Tips
Substitute
Substitute green onions for the red onions.
Make Ahead
This creamy potato salad can be prepared ahead of time. Refrigerate up to 8 hours before serving.

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Parmesan-Crusted Chicken in Cream Sauce
4.6 (650)
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Parmesan-Crusted Chicken in Cream Sauce recipe
photo by:kraft
411
You know that crunchy chicken Parmesan with cream sauce you order whenever you see it on a menu? We've made it into a HEALTHY LIVING recipe.
time
prep:
40 min
total:
40 min
servings
total:
4 servings
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More great cheese recipes

recipe
reviews (650)
nutrition

What You Need
2
cups instant brown rice, uncooked
1
can (14 oz.) fat-free reduced-sodium chicken broth, divided
1/2
cup water
6
RITZ C*****rs, finely crushed (about 1/4 cup)
2
Tbsp. KRAFT Grated Parmesan Cheese
4
small boneless skinless chicken breasts (1 lb.)
2
tsp. oil
1/3
cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
3/4
lb. fresh asparagus spears, trimmed, steamed
Make It

COOK rice in 1-1/4 cups broth and 1/2 cup water as directed on package.

MEANWHILE, mix c*****r crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.

HEAT oil in large nonstick sk**let on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). T***sfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to sk**let; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.
Kraft Kitchens Tips
Variation
Prepare using plain PHILADELPHIA 1/3 Less Fat than Cream Cheese and adding 1 Tbsp. chopped fresh chives to sk**let along with the remaining broth and reduced-fat cream cheese.
Substitute
Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.
Storing Asparagus
To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.
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Balsamic Salmon with Green Beans Amandine
4.3 (14)
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Balsamic Salmon with Green Beans Amandine recipe
photo by:kraft
272
Need a go-to salmon recipe that's full of flavor? This better-for-you dish with green beans amandine and balsamic vinaigrette will do the trick.
time
prep:
20 min
total:
20 min
servings
total:
4 servings
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Magazine Acquisition

recipe
reviews (14)
nutrition

What You Need
1
Tbsp. GREY POUPON Dijon Mustard
1/4
cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1-1/2
tsp. minced garlic, divided
4
skinless salmon fillets (1 lb.)
1
lb. fresh green beans, trimmed
1/4
cup PLANTERS Sliced Almonds, toasted
Make It

HEAT broiler.

PLACE fish on rack of broiler pan sprayed with cooking spray. Mix mustard, 1 Tbsp. dressing and 1/2 tsp. garlic; spread onto fish.

BROIL, 4 inches from heat, 6 to 8 min. or until fish flakes easily with fork. Meanwhile, place beans in medium saucepan; add enough water to completely cover beans. Bring to boil; simmer on medium-low heat 6 min. or until beans are crisp-tender. Drain beans in colander.

ADD remaining dressing and garlic to saucepan; cook on medium heat 1 min., stirring occasionally. Add beans; cook 2 min., stirring occasionally. Top with nuts. Serve with fish.
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Chicken Salad Roll-Ups
(9) 6 Reviews

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Chicken Salad Roll-Ups
best of spring 2015

Prep Time 35 min Total Time 1 hr 35 min Servings 24

Ingredients

2
cups chopped cooked chicken

3
medium green onions, chopped (3 tablespoons)

1/4
cup chopped walnuts

1/2
cup creamy poppy seed dressing

1/2
cup cream cheese spread (from 8-ounce container)

2
flour tortillas (10 inches in diameter)

6
leaves Bibb lettuce

1/2
cup finely chopped strawberries

SAVE ON THIS RECIPE!
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Spinach Dip in French Bread
(0) 0 Reviews

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Spinach Dip in French Bread
betty's guide to backyard parties

Prep Time 20 min Total Time 60 min Servings 8

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf

1
tablespoon butter, melted

1
box (9 oz) Green Giant™ frozen chopped spinach

1
package (3 oz) cream cheese, softened

1/2
cup plus 2 tablespoons shredded fresh Parmesan cheese

1/4
cup mayonnaise

1/2
cup chopped red bell pepper

1
clove garlic, finely chopped

SAVE ON THIS RECIPE!
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ProudVeteran69 Loc: Seattle,Washington

:mrgreen:

These are some of my favorite "Eats!!!!

You are more than welcome to print them out if you wish. Grub Out!! LOL!!!

lindajoy Loc: right here with you....

Welcome Proud..See your new....

looks like some excellent recipes there...May just have to give that cheesecake a spin...... :thumbup:

Loki Loc: Georgia

The chicken parm sounds worth a try.

AuntiE Loc: 45th Least Free State

Get rid of the Ritz C*****rs. Use Italian bread crumbs or herbed stuffing mix in place of the Ritz C*****rs.

Get rid of the oil and use non stick cooking spray.

okie don

Yum, yum(:-))

ProudVeteran69 Loc: Seattle,Washington

YUP!!!!I am a Newbie!!!!LOL!!! I love to collect these tastey Bites!!!!. I may go online and find more, and let you folks cop a munch, LOL!!! I cooked GUMBO and Honey Corn bread last night, with my homemade Pecan Pie!!!! LOL!!!!Yup i am a Cajun.

ProudVeteran69 Loc: Seattle,Washington

:thumbup:

Somebody is getting the Munchies LOL!!!

ProudVeteran69 Loc: Seattle,Washington

:thumbup: Give it a Shot!!!! who knows you might go back for seconds. LOL!!!!

ProudVeteran69 Loc: Seattle,Washington

:thumbup: Give it a Shot!!!!who knows you might like it!!!

okie don

You Cajuns can cook!
No doubt about it...

ProudVeteran69 Loc: Seattle,Washington

******** Pecan Honey Rolls ***************

Roll with Pecans!!!

Dough:
2 packages ( 5/16 oz. each) Hodgson Mill active dry yeast

1/2 cup warm water, 115 degrees F

1 1/2 cups skim milk

1/4 cup of honey

1/2 cup pecan butter

1 teaspoon salt

1 cup Hodgson Mill oat bran hot cereal

2 egg w****s

2 1/2 cups Hodgson Mill unbleached flour

Vegetable oil to coat bowl and baking pans

Filing :

1 tablespoon margarine, melted

1 cup chopped pecans

Glaze :

1 cup confectioner's sugar

7 teaspoons of Milk

2 tablespoons pecan butter

Directions:
Add yeast to warm water let stand for 10 minutes. In a large measuring cup or sauce pan combine milk and heat to 115 degrees F. ( 1 1/2 minutes in microwave or 4 minutes in a sauce pan). Pour this liquid into medium-sized mixing bowl. Add Pecan butter, salt, and oat bran hot cereal and mix well( you may use mixer). Let sit for 5 minutes to soften the oat bran cereal. Blend egg whaites and yeast into oat bran hot cereal mixture.
Add Hodgson Mill Best for Bread white flour and unbleached flour to make soft dough. Turn onto a lightly floured surface and knead until smooth, about 10 minutes by hand or 4 minutes in electric mixer or food processor fitted with a dough hook. Put dough in oiled bowl turning once to coat thoroughly, Cover with damp cloth and let rest for 10 minutes. Roll out half of the dough into triangle shape 12 by 8 inches, brush with melted margarine. Sprinkle 1/2 cup of chopped pecans over the dough. Roll Dough starting with the long side. Seal the edge, cut into one inch slices and place until double in size about 15 minutes, Preheat oven to 375 degrees F. Bake abiut 15 minutes until golden brown. Remove rolls from pan and cool on racks.

In medium sized mixing bowl combine confectioners sugar, milk and pecan butter:mix well Drizzle rolls with glaze sauce when cool.

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This is my own personal recipe!!! LOL!!!! Hope you like it.

no propaganda please Loc: moon orbiting the third rock from the sun

That sounds as if it is worth trying. thanks for the recipes Proud and welcome to OPP.

SWMBO

ProudVeteran69 Loc: Seattle,Washington

:thumbup: Here is another good recipe!!!LOL!!!

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Brown Butter-Bourbon-Cherry Coffee Cake with Pecan Streusel
0 Ratings
0 Comments
Brown Butter-Bourbon-Cherry Coffee Cake with Pecan Streusel

Prep Time 20 min
Total Time 1 hr 10 min
Servings 12




Pinterest


This addictively fragrant brunch bread is oven-ready in next to no time thanks to Betty Crocker yellow cake mix.
Recipe by Cindy Ensley
Ingredients
Coffee Cake

1/2
cup unsalted butter

1/4
cup bourbon

3/4
cup dried sour cherries

1
cup sour cream

4
eggs

1
box Betty Crocker™ yellow cake mix

1/2
cup chopped pecans

Streusel

3
tablespoons unsalted butter, cubed

1/2
cup Gold Medal™ all-purpose flour

1/4
cup sugar

1/3
cup chopped pecans

1/2
teaspoon ground cinnamon

Dash of salt

Directions

1 Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan generously with cooking spray, and set it on cookie sheet.
2 In 1-quart saucepan or 6-inch sk**let, brown 1/2 cup butter by melting over medium heat until it begins to foam, then beat constantly with whisk until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat, and pour butter into heatproof dish to cool.
3 In small bowl, mix bourbon and cherries; allow to soak about 10 minutes. In medium bowl, beat sour cream, cooled browned butter and eggs with whisk. Beat bourbon-soaked cherries into sour cream mixture with whisk.
4 In large bowl, place cake mix and pecans. Fold in sour cream mixture until just combined. Scrape batter into pan.
5 In small bowl, mix Streusel ingredients. Pinch butter into mixture until sandy and clumps form when pinched. Sprinkle streusel over batter in pan.
6 Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes. Loosen cake from pan using sharp, thin knife; remove from pan. Cool completely before serving with or without glaze (see tip for glaze).

:thumbup: I love collecting recipe's

ProudVeteran69 Loc: Seattle,Washington

Thanks for the invite lindajoy!!!, i know that i am going to like this Site....