Miscellaneous & Help Tips     



5-Layer Mexican Dip

5-Layer Mexican Dip 
recipe by: kraft
1 can (15-1/2 oz.) refried black beans
1 Tbsp.  chili powder
1/2 tsp. ground cumin
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
3   green onions, sliced
1/3 cup sliced black olives
1   tomato, chopped

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours or until chilled. Serve with tortilla chips.

Copied from Kraft Foods.com

Cheesy Football

Cheesy Football 
recipe by: kraft
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg.  (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup  MIRACLE WHIP Dressing
1/4 tsp. pepper
2   green onions, chopped
1 cup chopped PLANTERS Pecans
2 Tbsp.  pimiento strips
RITZ Crackers

BEAT first 5 ingredients with mixer until blended. Stir in onions. Refrigerate several hours.

FORM into football shape; coat with nuts.

ADD pimientos for the lacing. Serve with crackers.

Kraft Kitchens Tips

Since this cheesy spread makes 30 servings, it's perfect to serve at your next gathering of family or friends.
Substitute 1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits for the pecans.
Substitute chopped PLANTERS Mixed Nuts for the pecans.

Copied from Kraft Foods.com

Classic Cocktail Meatballs

Classic Cocktail Meatballs 
Prep Time:
20 min
Total Time:
36 min
25 servings, 2 meatballs each
2 lb. lean ground beef
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2   eggs
1 jar (12 oz.) grape jelly
1 bottle  (12 oz.) chili sauce
HEAT oven to 400ºF.

LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans.

BAKE 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.

ADD meatballs to sauce; stir to evenly coat.

Kraft Kitchens Tips

Serving Suggestion
Meatballs in sauce can also be served in a slow cooker set to warm.
If you don't have 2 (15x10x1-inch) pans, use any other shallow baking pans instead. Just make sure the meatballs are spread into a single layer in each pan.
How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Copied from Kraft Foods.com

Peanut Butter Rice Crispy Treats

2 cups granulated sugar
2 cups white corn syrup
2 cups peanut butter (your choice)
10 cups rice crispies
bring the top 3 ingrediants to a boil. pour over rice crispies. spoon on to wax paper and cool.

In a recipe email exchange Sherry Bliss Cole got this recipe from Beth Horton

Chocolate Peanut Butter Caramel Frito Squares

Small bag Fritos (not individual serving size)
1 c. sugar
1 c. light corn syrup
1 c. creamy peanut butter
12 oz. Chocolate chips, melted

 Grease a 10 x 15 pan.  Spread corn chips in the pan.

 Bring sugar and corn syrup to a boil over medium heat.  Remove and stir in peanut butter until smooth.  Pour mixture evenly over corn chips.  Drizzle melted choc chips on top.  Cool and cut.

(I put the pan in the freezer for a few minutes to speed up the cooling process).

Shared by Dave and Claudia Peebler

Smoked Ham and Pineapple Salsa Roll-Ups

Smoked Ham and Pineapple Salsa Roll-Ups 
Prep Time:
10 min
Total Time:
10 min
16 servings
1/4 cup well-drained canned crushed pineapple
1/4 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2 Tbsp. KRAFT Real Mayo Mayonnaise
4 tsp.  BULL'S-EYE Original Barbecue Sauce
4 flour tortillas (8 inch)
16 slices  OSCAR MAYER Deli Fresh Shaved Smoked Ham
COMBINE pineapple and salsa.

MIX mayo and barbecue sauce; spread onto tortillas to within 1/4 inch of edges. Top with ham and pineapple mixture; roll up.

CUT each roll-up crosswise into 4 pieces. Secure with toothpicks.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Cooking Know-How
Follow these tips for easier rolling and even distribution of the filling: Place ham slices, side-by-side, with slices overlapping slightly. Spoon pineapple mixture lengthwise down centers of ham slices. Roll up each tortilla parallel to long sides of ham slices.
Special Extra
Add 2 Tbsp. shredded lettuce to each topped tortilla before rolling up. Cut into pieces as directed. Garnish each with 1 pineapple tidbit or 1/8 of a pineapple ring threaded onto toothpick.
Make Ahead
Prepare as directed but do not cut into slices. Wrap roll-ups individually in plastic wrap. Refrigerate up to 6 hours before slicing to serve.

Copied from Kraft Foods.com

Chicken-Parmesan Snackers 

Chicken-Parmesan Snackers 
Prep Time:
10 min
Total Time:
16 min
8 servings, 2 topped crackers each
2 oz. KRAFT Natural 2% Milk Blend of Reduced Fat Sharp White Cheddar, Swiss and Parmesan Cheeses
1   cooked small boneless skinless chicken breast half (1/4 lb.), cut into 16 thin slices
1/4 cup spaghetti sauce
16   TRISCUIT Cracked Pepper & Olive Oil Crackers
1/2 tsp. dried oregano leaves
HEAT oven to 350ºF. Cut cheese into 8 slices; cut slices in half.

TOSS chicken with sauce.

PLACE crackers in single layer on baking sheet; top with chicken, cheese and oregano. Bake 5 to 6 min. or until cheese is melted.

Kraft Kitchens Tips

Save time by using 1/4 lb. meat cut from a store-bought rotisserie chicken breast.
Use Your Microwave
Top crackers as directed. Place 8 crackers on microwaveable plate. Microwave on HIGH 10 to 15 sec. or until cheese is melted. Repeat with remaining topped crackers.
Prepare using TRISCUIT Rosemary & Olive Oil Crackers or RITZ Crackers.

Copied from Kraft Foods.com

Ziploc Omelets

This works great! Good for when you're alone or when all your family is together. The best feature is that no one has to wait for their special omelet. Have the guests write their name on a Quart Size Ziploc Freezer Bag with a permanent marker. 

1. Crack 2 eggs into the quart size Ziploc bag (not more than 2) shake to combine them. 

2. Put out a variety of ingredients such as: Cheeses, Ham, Onions, Green Peppers, Tomatoes, Hash browns, Salsa, Etc. 

3. Each guest adds prepared ingredients of choice to their bag and shake the bag to mix them well. 

4. Make sure to get the air out of the bag and zip it up. 


5. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot.
If you have more omelets, make another pot of boiling water. 

6. Cut the bags and the omelet will roll out easily. Be prepared for everyone to be amazed. 

7. Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and it becomes a great conversation piece. 

Imagine having these ready the night before, and putting the bag in boiling water while you get ready.
And in just 13 minutes you have a nice omelet for a quick breakfast

Thanks for sharing, Vickie Wilkerson

Cheesy Pepperoni Pulls  

Cheesy Pepperoni Pulls 
Prep Time:
10 min
Total Time:
50 min
6 servings
What You Need
4 oz. OSCAR MAYER Pepperoni slices
1   green pepper, chopped
1 large onion, chopped
1 cup  grape or cherry tomatoes
1/4 cup KRAFT Zesty Italian Dressing
1 cup  KRAFT Shredded Mozzarella Cheese
1 pkg. (13.4 oz.) refrigerated pizza dough
Make It
HEAT oven to 400ºF. Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9-inch baking dish sprayed with cooking spray. Sprinkle with cheese.

UNROLL pizza dough; cut into 2-inch pieces with sharp knife or kitchen shears. Place evenly over cheese.

BAKE 30 min.; cool 10 min. Invert onto platter; carefully remove dish.

Kraft Kitchens Tips
Serving Suggestion
Serve with warm pizza sauce for dipping and your favorite hot steamed vegetable to round out the meal.

Copied from Kraft Foods.com


Prep Time:
10 min
Total Time:
1 hr 10 min
-1/2 cups or 12 servings, 2 Tbsp. each
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp.  BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup finely chopped sun-dried tomatoes
1/2 cup  chopped black olives
1/4 cup finely chopped red onions
MIX cream cheese and sour cream in medium bowl until well blended.

ADD remaining ingredients; mix well.

SERVE with assorted NABISCO Crackers or cut-up fresh vegetables.

Kraft Kitchens Tips

Healthy Living
Save 30 calories and 3.5 grams of fat per serving by preparing with PHILADELPHIA Light Cream Cheese Spread and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute kalamata olives for the black olives.
How to Hydrate Sun-Dried Tomatoes
Place tomatoes in small bowl; pour boiling water over tomatoes to cover. Let stand 5 to 10 min. to soften tomatoes. Drain; pat dry.

Copied from Kraft Foods.com

Reuben Cracker Topper  

Prep Time: 10 min
Makes: 1 doz. or 6 servings, two topped crackers each
Reuben Cracker Topper
12 TRISCUIT Deli-Style Rye Crackers
6 slices  OSCAR MAYER Shaved Smoked Ham, cut in half
1/4 cup drained CLAUSSEN Sauerkraut
3 slices  KRAFT DELI DELUXE Aged Swiss Cheese, cut into quarters
PLACE crackers in single layer on microwaveable plate. Top each cracker with 1 ham piece, 1 tsp. sauerkraut and 1 cheese piece.

MICROWAVE on HIGH 30 to 45 sec. or until cheese is melted. Serve warm.


Kraft Kitchens Tips

Turkey Reuben Bites
Prepare as directed, using OSCAR MAYER Shaved Smoked Turkey.

Copied from Kraft Foods.com

Zesty Hot Holiday Broccoli Dip

Prep Time: 10 min
Total Time: 40 min
Makes: About 3 cups dip or 25 servings, about 2 Tbsp. dip and 16 crackers each


1 cup MIRACLE WHIP Light Dressing
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
1 jar (2 oz.) diced pimientos, drained
1/2 cup KRAFT 100% Grated Parmesan Cheese
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
WHEAT THINS Reduced Fat Baked Snack Crackers
PREHEAT oven to 350°F. Combine dressing, broccoli, pimientos, Parmesan cheese and 1/2 cup of the mozzarella cheese.
SPREAD into 1-quart baking dish or 9-inch pie plate.
BAKE 20 to 25 min. or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese. Continue baking 5 min. or until mozzarella cheese is melted. Serve with the crackers

Copied from Kraft Foods.com

Appetizer Pizza Breadsticks

Prep Time: 10 min
Total Time: 32 min
Makes: 16 servings, two sticks each


1 pkg. (1 lb. 7 oz.) DI GIORNO Pizza, Thin Crispy Crust Four Cheese
2 Tbsp. olive oil
1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 tsp. ground red pepper (cayenne)
PREHEAT oven to 400ºF. Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.
MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza. Place pizza directly on center oven rack.
BAKE 20 to 22 min. or until edges are golden brown. Sprinkle with remaining Parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, if desired.

Serve with heated pizza sauce or marinara sauce instead of the salsa.

Copied from Kraft Foods.com

Bacon Ranch Dip Madeover

Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 3 cups or 24 servings, 2 Tbsp. each


2 cups KRAFT Light Ranch Reduced Fat Dressing
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup sliced green onions
1 pkg. (2.8 oz.) OSCAR MAYER Real Bacon Recipe Pieces
MIX all ingredients in medium bowl; cover.
REFRIGERATE several hours or until chilled.
SERVE with assorted cut-up vegetable dippers or chips.


Makeover Savings
We've taken a family favorite dip and made it over. We used KRAFT Light Ranch Reduced Fat Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT Reduced Fat Parmesan Style Grated Topping in place of regular products. You'll save 40 calories and 6 grams of fat per serving by making these small changes!

Prepare as directed, using 1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits.

Copied from Kraft Foods.com

Artichoke and Spinach Dip



  1. Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
  2. Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve with corn chips

 Shared by Sherry's friend, Jane Moore


 2 bags microwave popcorn (unbuttered or light butter)

1 pkg. Almond Bark

3 T. peanut butter

3 cups Rice Krispies

1 jar dry roasted peanuts

Pop popcorn and pour into large bowl.  Mix in Rice Krispies and peanuts.

Melt almond bark.  Stir in peanut butter.  Mix until blended.  Pour over

Popcorn mixture and stir to coat.  Spread mixture onto wax paper to cool.

You can also add M & M’s to the mixture.

 Shared by Carol Kirsch Mitchell, Class of 1964

10-Minute Appetizer Spread

Prep Time: 10 min
Total Time: 10 min
Makes: 24 servings, 2 Tbsp. each

Take 1 pkg. (8 oz.) softened PHILADELPHIA Cream Cheese and 1/2 cup MIRACLE WHIP Dressing and mix & match your recipe from these options...

  topping options cheese choices
  1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, 1 cup chopped tomatoes, 1 cup shredded lettuce KRAFT Four Cheese Mexican Style Shredded Cheese
  1 cup chopped tomatoes, 1 cup chopped cucumbers, 1/4 cup chopped black olives ATHENOS Crumbled Feta Cheese with Garlic & Herb
  1/4 cup pesto, 1/4 cup chopped artichokes, 1 cup chopped roasted peppers KRAFT Finely Shredded Italian Style Five Cheese Blend
  1/2 cup spaghetti or pizza sauce, 1/4 cup sliced pepperoni, 1/2 cup chopped green pepper KRAFT Finely Shredded Italian Style Five Cheese Blend

Then follow our 3 simple steps:

MIX cream cheese and dressing until well blended. Spread on dinner plate or serving platter.
LAYER toppings over cream cheese mixture.
SPRINKLE with 1 cup cheese. Serve with NABISCO Crackers and cut-up fresh vegetables.


Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and MIRACLE WHIP Light Dressing

Copied from Kraft Foods.com

Kansas Caviar

 2 cans of black eyed peas, drained and rinsed

Half a red onion, minced

Jalapeño peppers, minced

One red bell pepper, minced

One half glove of garlic, minced

Mix of vinegar and oil to taste

 Chill and serve with taco chips.

Parmesan Crisps
Click here to view a larger image.

Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 8 to 10 crisps

1/2 cup grated Parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

                                        Bake for 3 to 5 minutes or until golden and crisp. Cool.

         Shared by Sherry's friend Jane Moore

The Ultimate Stuffed Mushroom

Prep Time: 20 min
Total Time:
35 min
20 servings, 1 stuffed mushroom each

20 medium mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning
PREHEAT oven to 400°F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.
MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
BAKE 15 min. or until heated through.


Great Substitute
Prepare as directed, using RITZ Reduced Fat Crackers and KRAFT Reduced Fat Parmesan Style Grated Topping.


Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400°F for 20 min. or until heated through.

Copied from Kraft Foods.com

RITZ® Cheese Nachos

12 RITZ Crackers
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese
2 Tbsp. sliced pitted ripe olives
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

PLACE crackers on foil-lined baking sheet; sprinkle evenly with cheese. Top with olives and salsa.
BAKE at 350°F for 3 to 4 minutes or until cheese begins to melt. Serve immediately.

 Great Substitute---Substitute sliced jalapeno peppers for the olives
Copied from Kraft Foods.com



42 hot peppers (we use jalapeños) can use other types
2 cups prepared yellow mustard
1 quart vinegar
6 cups sugar
1 tablespoon salt
1 cup flour
1 1/2 cups water

Grind hot peppers.  Place in a large cooker and add mustard, vinegar, sugar and salt.  Place over medium heat.  Bring pepper mixture to a boil, lowering heat while you do the next step.

Combine flour and water to make a paste and add to pepper mixture.  Bring all to a boil once more and cook for five minutes, stirring occasionally.  Pour into sterilized pint jars and seal.  Makes 6 to 7 pints.  This is simple and wonderful on meats and sandwiches. 
Shared by  Linda Long Ross



10 cups corn (approximately 12 ears)
1 cup chopped green peppers
1 cup chopped red peppers
1 cup chopped onion
2 1/2 tablespoons mustard seed
1 cup chopped celery
1 teaspoon celery seed
1/2 teaspoon turmeric
2 cups sugar
2 1/2 cups white vinegar

Cut from cob and simmer in water for 5 minutes.  Combine other ingredients and add to corn.  Simmer for 15 minutes.  Put in pint jars and process in boiling water bath for 15 minutes.  Makes 5 - 6 pints. 
From:  Helen Taylor Link's kitchen!



Sift together 1 cup flour, 1 /2 teaspoons baking powder and 1/2 teaspoon salt.  Add 2 beaten eggs and 1/2 cup milk.  Stir until batter is smooth.  If a thinner batter is desired, add more milk.


Thoroughly combine 1 1/2 cups flour and 1 1/2 cups beer (room temperature) in a large bowl.  Cover and allow batter to sit at room temperature for 3 hours or longer.

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