The Best of Kraft Recipes 1kraftcanada.com

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The Best of Kraft Recipes 2kraftcanada.com

The Best of Kraft Recipes

pg.7

SLOW-COOKER BEEF STROGANOFF

pg.4

CHEDDAR-MASHED POTATO CASSEROLE

pg.5

SHRIMP & PASTA FORMAGGIO

pg.6CREAMY BAKED ZITI

pg.3

ULTIMATE 7-LAYER DIP

pg.8

CHICKEN-PARMESAN BUNDLES

pg.9

LAYERED FIESTA CASSEROLE

pg.10BANANA SPLIT “CAKE”

pg.11

NO-OVEN PEANUTBUTTER SQUARES

PEANUT BUTTER-BROWNIE PIE

Recipe Index

Here you’ll find a collection of our most delicious recipes. You’ll be able to plan menus for the week with this assortment of fan favourites the whole family will love. Enjoy!

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Cover recipepg.13

EASY PIEROGI CASSEROLE

pg.12

KRAFT Better-For-Your Products in this cookbook Kraft 100% Parmesan Grated Cheese Light 26% less fat than our regular Kraft 100% Parmesn Grated Cheese. Philadelphia Brick Cream Cheese Spread Light 38% less fat than our regular Philadelphia Brick Cream Cheese. Cool Whip Whipped Topping Light 25% less fat than our regular Cool Whip Whipped Topping. Kraft Smooth Peanut Butter Light 25% less fat than our regular Smooth Peanut Butter.

The Best of Kraft Recipes 3kraftcanada.com

What you need1 can (14 fl oz/398 mL) refried beans 1 Tbsp. taco seasoning mix 1 cup each sour cream, salsa, shredded lettuce and Kraft Tex Mex Shredded Cheese4 green onions, sliced 2 Tbsp. sliced black olives thin wheat crackers

Make itMIX beans and seasoning mix; spread onto bottom of pie plate.LAYER all remaining ingredients except crackers over bean mixture. Refrigerate 3 hours.SERVE with crackers.

Kraft Kitchen TipsMAKE AHEAD Dip can be refrigerated up to 2 days before serving.

cream cheese 'n herb cucumber bites

ultimate 7-layer dip PREP TIME 10 min TOTAL TIME 3 hr MAKES 48 servings, 2 Tbsp. (30 mL) dip and 11 crackers (20 g) each

easy devilled eggs

salsa roll-ups

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like this

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Nutrition Info (amount per serving) Calories 120, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 200 mg, Total Carbohydrates 16 g, Dietary Fibre 1 g, Sugars 2 g, Protein 3 g, Vitamin A 2%, Vitamin C 2%, Calcium 2%, Iron 10%

The Best of Kraft Recipes 4kraftcanada.com

What you need2 lb. (900 g) Yukon gold potatoes (about 6), peeled, quartered2 Tbsp. non-hydrogenated margarine1/2 cup sour cream 1 cup Cracker Barrel Shredded Double Cheddar Cheese 2 Tbsp. Oscar Mayer Real Bacon Bits

Make itCOOK potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.HEAT oven to 350ºF. Add margarine and sour cream to potatoes; mash until smooth. Spoon half into 1.5-L casserole dish; cover with layers of cheese, remaining potato mixture and bacon. BAKE 30 to 35 min. or until heated through.

Kraft Kitchen TipsNOTEDo not beat the potatoes in a nonstick pan as this could damage the nonstick surface. Transfer potatoes to a large bowl, then beat potatoes as directed.HOW TO MAKE POTATOES CREAMIERAdd 2 Tbsp. milk to the drained cooked potatoes along with the margarine and sour cream.KNOW HOWAvoid using an electric mixer for mashing potatoes. The biggest drawback with electric mixers is that they can overwork the potatoes to the point that the starch breaks down. It will result in mashed potatoes that are sticky and have a gummy consistency.

KRAFT red & green slaw

cheddar-mashed potato casserolePREP TIME 20 min TOTAL TIME 1 hr 25 min MAKES 10 servings, 1/2 cup (125 mL) each

crispy-topped creamy spinach

skillet potatoes with bacon & cheddar

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Nutrition Info (amount per serving) Calories 150, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 140 mg, Total Carbohydrates 17 g, Dietary Fibre 1 g, Sugars 0 g, Protein 5 g, Vitamin A 4%, Vitamin C 30%, Calcium 8%, Iron 6%

The Best of Kraft Recipes 5kraftcanada.com

shrimp & pasta formaggioPREP TIME 20 min TOTAL TIME 20 min MAKES 4 servings, 2 cups (500 mL) each

What you need220 g angel hair pasta, uncooked1 Tbsp. olive oil 3 cloves garlic, minced 1 can (398 mL) no-salt-added diced tomatoes, undrained 8 cups baby spinach leaves 1 lb. (450 g) frozen cooked cleaned (with tails left on) medium shrimp 1/2 cup whipping cream 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese 3 Tbsp. Kraft 100% Parmesan Grated Cheese

Make itCOOK pasta as directed on package, omitting salt.MEANWHILE, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.DRAIN pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted.

Kraft Kitchen TipsSPECIAL EXTRAFor a spicy flavour, add 1/4 to 1/2 tsp. crushed red pepper to garlic with the tomatoes.

enchilada pasta bake

easy cheesy mac & cheese

More pasta

recipeslike this

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Nutrition Info (amount per serving) Calories 580, Total Fat 22 g, Saturated Fat 11 g, Cholesterol 270 mg, Sodium 610 mg, Total Carbohydrates 53 g, Dietary Fibre 5 g, Sugars 5 g, Protein 42 g, Vitamin A 170%, Vitamin C 90%, Calcium 40%, Iron 60%

The Best of Kraft Recipes 6kraftcanada.com

creamy baked ziti PREP TIME 20 min TOTAL TIME 40 min MAKES 8 servings, 1-1/2 cups (375 mL) each

What you need6 cups ziti pasta, uncooked 2 cups Classico di Napoli Tomato & Basil Pasta Sauce 1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained185 g (3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed1 1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese 1/4 cup Kraft 100% Parmesan Light Grated Cheese

Make itHEAT oven to 375ºF.COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Add pasta sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; toss to evenly coat.PLACE half the pasta mixture in 13x9-inch baking dish; cover with layers of 3/4 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.BAKE 20 min. or until heated through.

Kraft Kitchen TipsMAKE AHEADThis flavourful pasta recipe can be assembled ahead of time. Refrigerate up to 8 hours before baking as directed, increasing the baking time to 30 to 35 min. or until pasta mixture is heated through.SUBSTITUTEPrepare using penne pasta.

Nutrition Info (amount per serving) Calories 370, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 30 mg, Sodium 480 mg, Total Carbohydrates 54 g, Dietary Fibre 4 g, Sugars 10 g, Protein 17 g, Vitamin A 15%, Vitamin C 35%, Calcium 20%, Iron 25%

Philadelphia Cream Cheese Spread Light 44% less fat than our regular Philadelphia Cream Cheese Spread.

The Best of Kraft Recipes 7kraftcanada.com

slow-cooker beef stroganoffPREP TIME 15 min TOTAL TIME 6 hrs 15 min MAKES 4 servings, 1 1 /2 cups (375 mL) each

saucy slow-cooker wings

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slow-cooker tex-mex chicken

slow-cooker chocolately chocolate cake

More slow-cooker

recipes

What you need1 lb. (450 g) cubed stewing beef 1 onion, chopped 1 cup chopped fresh mushrooms 1/2 cup 25%-less-sodium beef broth 1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Product 1 Tbsp. flour 225 g (1/4 of 900-g pkg.) fettuccine, uncooked

Make itPLACE meat, onions and mushrooms in slow cooker.ADD broth; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Meanwhile, cook pasta as directed on package, omitting salt, about 20 min. before ready to serve meat mixture.DRAIN pasta. Mix cream cheese spread and flour. Add to meat mixture; stir until cream cheese is completely melted and mixture is well blended. Place pasta in large bowl. Add meat mixture; toss to coat.

Kraft Kitchen TipsSUBSTITUTEPrepare using shiitake or chanterelle mushrooms.SPECIAL EXTRAFor added flavour and colour, sprinkle with chopped fresh parsley just before serving.

Nutrition Info (amount per serving) Calories 500, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 90 mg, Sodium 270 mg, Total Carbohydrates 49 g, Dietary Fibre 3 g, Sugars 6 g, Protein 39 g, Vitamin A 8%, Vitamin C 4%, Calcium 6%, Iron 30%

The Best of Kraft Recipes 8kraftcanada.com

foil-pack chicken & broccoli dinner deep-dish chicken pot pie

chicken-parmesan bundlesPREP TIME 35 min TOTAL TIME 1 hr 5 min MAKES 6 servings, 1/6 recipe (236 g) each

What you need125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened 1 pkg. (300 g) frozen chopped spinach, thawed, well drained1 1/4 cups Cracker Barrel Shredded Mozzarella Cheese, divided6 Tbsp. Kraft 100% Parmesan Grated Cheese, divided6 small boneless skinless chicken breasts (1 1/2 lb./675 g), pounded to 1/4-inch thickness 1 egg10 round butter crackers, crushed (about 1/3 cup)1 1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce Make itHEAT oven to 375ºF. MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until blended; spread onto chicken. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. BAKE 30 min. or until chicken is done (170ºF), heating pasta sauce near the end of the chicken baking time. Discard toothpicks. Serve chicken topped with pasta sauce and remaining mozzarella. Kraft Kitchen TipsMAKE AHEADAssemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, bake, uncovered, in 375ºF oven 35 min. or until chicken is done (170ºF).SPECIAL EXTRAStir chopped fresh basil and/or sliced black olives into pasta sauce before heating.VARIATIONPrepare using Philadelphia Light Brick Cream Cheese Spread, Kraft Part Skim Mozzarella Shredded Cheese, Kraft 100% Parmesan Light Grated Cheese.

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Nutrition Info (amount per serving) Calories 360, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 135 mg, Sodium 640 mg, Total Carbohydrates 13 g, Dietary Fibre 3 g, Sugars 5 g, Protein 37 g, Vitamin A 70%, Vitamin C 10%, Calcium 30%, Iron 20%

Philadelphia Brick Cream Cheese Spread Light 44% less fat than our regular Philadelphia Brick Cream cheese. Kraft 100% Parmesan Grated Cheese Light 26% less fat than our regular Kraft 100% Parmesn Grated Cheese.

The Best of Kraft Recipes 9kraftcanada.com

What you need1 lb. (450 g) extra-lean ground beef 1 green pepper, chopped 1 red pepper, chopped2 cups salsa 1 can (19 fl oz/540 mL) diced tomatoes, undrained2 cups frozen corn12 small flour tortillas 1 cup Cracker Barrel Shredded Tex Mex Cheese, divided

Make itHEAT oven to 375°F.BROWN meat with peppers in large skillet; drain. Return meat mixture to skillet. Stir in salsa, tomatoes and corn.SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary to fit. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand, covered, 5 min. or until melted.

Kraft Kitchen TipsMAKE AHEADAssemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the initial baking time to 40 to 45 min. or until casserole is heated through. Top with cheese; continue as directed.

layered fiesta casserolePREP TIME 20 min TOTAL TIME 50 min MAKES 6 servings, 1 1/3 cups (325 mL) each

Nutrition Info (amount per serving) Calories 480, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 1100 mg, Total Carbohydrates 57 g, Dietary Fibre 4 g, Sugars 10 g, Protein 31 g, Vitamin A 20%, Vitamin C 120%, Calcium 10%, Iron 30%

The Best of Kraft Recipes 10kraftcanada.com

What you need1 1/2 cups graham crumbs 1/3 cup non-hydrogenated margarine, melted2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened1 cup sugar 1 can (14 fl oz/398 mL) crushed pineapple in juice, drained6 bananas, divided 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding2 cups cold milk 2 cups thawed Cool Whip Whipped Topping, divided 1 cup chopped pecans

Make itMIX graham crumbs and margarine; press onto bottom of 13x9-inch pan. Freeze 10 min. BEAT cream cheese and sugar with mixer until blended; spread carefully over crust. Top with pineapple. Slice 4 bananas; arrange over pineapple. BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip; spread over banana layer in pan. Top with remaining Cool Whip. Refrigerate 5 hours.SLICE remaining bananas just before serving; arrange over dessert. Sprinkle with nuts.

Kraft Kitchen TipsSIZE-WISESince this banana split-inspired dessert makes 24 servings, it’s the perfect recipe to serve at your next party.HEALTHY LIVINGGood news! You’ll save 50 calories and 3 g of total fat, including 1.5 g of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread, skim milk, Jell-O Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.

banana split “cake” PREP TIME 20 min TOTAL TIME 5 hr 30 min MAKES 24 servings, 1 piece (93 g) each

Nutrition Info (amount per serving) Calories 270, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 290 mg, Total Carbohydrates 33 g, Dietary Fibre 2 g, Sugars 25 g, Protein 4 g, Vitamin A 10%, Vitamin C 8%, Calcium 4%, Iron 2%

Philadelphia Brick Cream Cheese Spread Light 44% less fat than our regular Philadelphia Brick Cream cheese. Cool Whip Whipped Topping Light 33% less fat than our regular Cool Whip Whipped Topping.

The Best of Kraft Recipes 11kraftcanada.com

no-oven peanut butter squares PREP TIME 10 min TOTAL TIME 1 hr 10 min MAKES 48 servings, 2 squares (26 g) each

favourite banana bread

easy carrot cake

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What you need1/2 cup butter 2 cups icing sugar 1 1/2 cups graham crumbs1 cup Kraft Smooth Peanut Butter1 1/2 pkg. (225 g each) Baker’s Semi-Sweet Chocolate

Make it LINE 13x9-inch pan with foil, with ends of foil extending over sides.MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add sugar, graham crumbs and peanut butter; mix well. Spread onto bottom of prepared pan.MELT chocolate as directed on package; spread over dessert. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until firm. Use foil handles to lift dessert from pan before cutting into squares.

Kraft Kitchen Tips HOW TO MAKE THICKER SQUARES Reduce chocolate to 1 pkg. (225 g). Prepare recipe as directed, using 9-inch square pan. Cut into 24 squares to serve. Makes 24 servings, 1 square (52 g) each.SUBSTITUTE For a crunchy peanut butter treat, prepare using Kraft Crunchy Peanut Butter.

Nutrition Info (amount per serving) Calories 120, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 55 mg, Total Carbohydrates 12 g, Dietary Fibre 1 g, Sugars 9 g, Protein 1 g, Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 2%

The Best of Kraft Recipes 12kraftcanada.com

peanut butter-brownie pie PREP TIME 15 min TOTAL TIME 3 hr 15 minMAKES 12 servings, 1 piece (108 g) each

Nutrition Info (amount per serving) Calories 340, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 290 mg, Total Carbohydrates 42 g, Dietary Fibre 2 g, Sugars 27 g, Protein 5 g, Vitamin A 4%, Vitamin C 0%, Calcium 4%, Iron 8%

What you need1 pkg. (450 g) brownie mix 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding 1 1/2 cups cold milk 1/2 cup Kraft Smooth Peanut Butter, divided 1 cup thawed Cool Whip Whipped Topping

Make itPREPARE brownie batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 30 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely. Scoop out centre of brownie, leaving 1/2-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed pieces.BEAT pudding mix and milk in medium bowl with whisk 2 min. Add 1/3 cup peanut butter; mix well. Stir in Cool Whip. Spoon into crust; top with reserved brownie pieces.MICROWAVE remaining peanut butter in microwaveable bowl on HIGH 1 min.; stir. Drizzle over pie. Refrigerate 2 hours or until pie is firm.

Kraft Kitchen Tips SIZE-WISEDessert can be part of a balanced diet, but remember to keep tabs on portions.HEALTHY LIVINGSave 80 calories and 7g of total fat per serving by substituting applesauce for the oil in the brownie mix, and preparing the pie with skim milk, Jell-O Vanilla Fat Free Instant Pudding, Kraft Light Smooth Peanut Butter and Cool Whip Light Whipped Topping.MAKE AHEADThis chocolatey pie can be refrigerated up to 24 hours before serving.

The Best of Kraft Recipes 13kraftcanada.com

What you need9 lasagna noodles, uncooked 4 cups hot mashed potatoes1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream

Cheese Product 6 green onions, thinly sliced1 pkg. (80 g) fully cooked bacon pieces, divided2 cups Cracker Barrel Shredded Double Cheddar Cheese, divided

Make itHEAT oven to 375°F.COOK noodles as directed on package, omitting salt. Meanwhile, combine mashed potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheddar; cover.BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheddar is lightly browned. Let stand 10 min. before cutting to serve.

Kraft Kitchen TipsHOW TO MAKE THE MASHED POTATOESPeel 2 lb./900 g (about 4) baking potatoes; add to large saucepan of boiling water. Cook 20 to 25 min. or until tender. Drain potatoes, reserving 1/2 cup of the cooking water. Return potatoes to pan; mash until smooth. For extra creamy potatoes, add 1/4 to 1/2 cup of the reserved cooking water to the potatoes when mashing them.SUBSTITUTEFor a change of pace, substitute cottage cheese for the mashed potatoes.

Serve with a mixed green salad tossed with your favourite KRAFT CALORIE-WISE Dressing.

easy pierogi casserole PREP TIME 25 min TOTAL TIME 1 hr MAKES 12 servings, 1 piece (150 g) each

Nutrition Info (amount per serving) Calories 230, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 530 mg, Total Carbohydrates 25 g, Dietary Fibre 2 g, Sugars 1 g, Protein 10 g, Vitamin A 8%, Vitamin C 10%, Calcium 15%, Iron 8%

The Best of Kraft Recipes 14kraftcanada.com

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