Tag Archives: kraft

Slow Cooker Tuscan Chili

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Slow cooker tuscan chiliI think winter is actually over. Heat is where it’s at now. I like to use my slow cooker a lot when the temperatures soar, it doesn’t heat up the house as much as having the oven on, plus it is oh so nice to not be cooking over the hot stove top come dinner time. I still like eating hot dinners though, so that leaves slow cooker or BBQ. Another thing that has come back with the heat is swimming lessons, which I booked exactly at supper time. This means that we have to have a really early supper or a really late one. I don’t want to send starving children into the pool so early it is, makes slow cooker even a bit more enticing. And so I made this delicious chili recipe, that actually contains not one speck of chili powder in the whole thing, oh well, it was yummy anyways.

Recipe from What’s Cooking Magazine Festive 2011

  • 1 lb Italian sausage, casings removed
  • 1 onion chopped
  • 1 green and yellow pepper, chopped
  • 1 can diced tomatoes, ( 19 ounce)
  • 1 can tomato paste (5.5 ounce)
  • 1 can white kidney beans ( 19 ounce)
  • 1/2 tsp each dried basil and oregano
  • 1 1/2 cups shredded mozzarella cheese

1. In large skillet crumble sausage, add onion and cook until meat is cooked through and onion is tender. Place in slow cooker.

2. Add next 4 ingredients and stir. cook on low for 4 hours. Add spices. cook on high for additional 10 minutes.

3. Serve into bowls and top with cheese.

4. Eat and enjoy!

Peanut Butter Brownie Pie

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Peabut Butter Brownie PieThe Christmas Celebrations started off on Saturday night here, with 5 days of festivities planned. Saturday was Turkey-less (Vegetarian) Christmas dinner with our best friends. We had this for dessert, and I have one word for you, rich! The one word that perfectly describes this luscious dessert. After a delicious dinner, I sadly, only had room for one piece. If you are looking  for a last-minute addition to your dessert table, you may just have found it. Have a very Merry Christmas everybody!!

Recipe from Kraft

  • 1 (450 g) brownie mix- plus water, oil and egg called for on box
  • 1 pkg. instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1/2 cup peanut butter
  • 1 cup cool whip

1. Mix brownies according to package directions. Pour into greased pie plate. Bake for 30 minutes or until done at 350 degrees. Cool completely.

2. Scoop out center leaving small layer on bottom. ( About 1/2 inch from edges).

3. Mix together the vanilla pudding and milk with wire whisk until combined. Whisk in 1/3 cup of your peanut butter. Gently fold in cool whip. Top with brownies that you previously scooped out.

4. Melt remaining peanut butter in microwave for about 15 seconds. Pour over brownies. Refrigerate until ready to eat. ( at least 2 hours).

5. Eat and enjoy!

 

Cheesy Ham & Rice Bake

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Cheesy Ham & Rice BakeLast night we did not have Vegetarian Thursday. Yes, I know, you see my vegetarian bestie was not able to come, so I thought I would just make a super quick meal for me and the kiddos. I had the ingredients on hand for this dinner, and turns out everybody loved it! Even my middle kid who hates mushrooms, proclaimed it was really yummy! Besides measuring cups you will only use up one dish, so that makes this recipe even better is you ask me!

Recipe from Kraft What’s Cooking Magazine Christmas 2006

  • 1 1/2 cups Minute Rice, uncooked
  • 1 can condensed cream of mushroom soup
  • 1 soup can milk
  • 1/4 cup Miracle Whip
  • 120 g deli ham, chopped
  • 2 cups frozen peas
  • 1/2 cup shredded cheddar cheese

1. Mix together first 6 ingredients in 2 quart casserole dish. Cover.

2. Bake for 30 minutes at 425 degrees.

3. Uncover, stir, top with cheese. Return to oven, bake additional 10 minutes.

4. Eat and enjoy!

Sloppy Joe Skillet

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Sloppy Joe SkilletToday is the my kids last swimming lesson for the year, tomorrow is my son’s last Aikido, and my girl’s have already had the last ballet class. Things are finishing up which means we are ever so slowly inching towards Christmas. I am so excited, a week from now the festivities will be over. Actually we have big plans for Boxing Day, so we get an extra day of celebrating this year. All my desserts are planned and most are in the freezer. I have also planned a lot of really quick and easy meals, to spend maximum time with family, and my books! Starting with this one. It was quick , all the kids loved it, what a great combo!

Recipe from Kraft What’s Cooking Magazine Christmas 2006

  • 1 lb. ground beef
  • 1 cup hot water
  • 1 pkg. Stove Top stuffing Chicken flavor- Corn bread flavor would taste great as well
  • 1 medium red pepper, chopped
  • 1 can stewed tomatoes- 19 ounces
  • 1/2 cup ketchup
  • 1/4 cup Catalina dressing- I used Russian
  • 2 tsp chili powder

1. Cook ground beef in large skillet, drain.

2. While beef is cooking prepare stuffing mix. Place stuffing in small mixing bowl, stir in one cup hot water, set aside.

3. When beef has been drained, add tomatoes, chopped pepper, ketchup, salad dressing and chili powder. Bring to a boil. Reduce heat and simmer , covered, for about 5 minutes, until peppers are tender. Stir.

4. Top with prepared stuffing, cover and heat for an additional 3 minutes.

5. Eat and enjoy!

Tips- Serve with roasted or mashed potatoes for a delicious accompaniment.