I love trying new products and the new KRAFT NATURAL SHREDDED CHEESE W/TOUCH OF PHILADELPHIA has to be one of the best on the market! They have several varieties available but my hands down favorite is the Triple Cheddar with a Touch of Philadelphia. Tonight I substituted it in a recipe I have for Broccoli Rice and it was divine! If you have not used this new product, I hope you will give it a try soon.
Broccoli Cheddar Rice
1 1/2 Cups Instant Rice
1 16oz Package Frozen Chopped Broccoli (Thawed)
1 8oz Package Kraft Triple Cheddar Shredded Cheese w/Touch of Philadelphia
1 Can Cream of Chicken Soup
1/3 Cup Milk
1 Stick of Butter
Mix Rice, Broccoli and Cheese in a large bowl. Set aside. Melt the stick of butter in a small glass bowl then add cream of chicken soup and milk. Whisk until smooth. Add mixture to the large bowl and stir thoroughly. Spoon into a 9 x 13 glass dish and cover with tinfoil. Bake at 350° for 30 minutes or until rice is tender.
I always love a good soup recipe and especially if they are easy to fix. This one fits both categories. I found this recipe on a blog I read called Siggy Spice and you can find it here. I actually added my own touch to the recipe by changing the Hamburger Helper I used as well as adding a can of cannellini beans. Now all we need is the cold weather so we can eat soup!
Roasted Red Potato and Green Bean Beef Soup
1 pound ground beef
1/2 cup onion, chopped
1 package Hamburger Helper Italian Lasagna
5 cups water
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
1 16oz can diced tomatoes
1 package frozen Birds Eye Roasted Red Potatoes and Green Beans
1 can cannellini beans
Cook and stir ground beef and onion in a Dutch oven until beef is brown; drain. Stir in sauce mix from Hamburger Helper package. Add water, bay leaf, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally for 10 minutes. Stir in vegetables, beans and noodles; cover and cook an additional 10 minutes or until noodles are done. Serves 6 - 8.
Serve with crusty bread and a salad for a complete meal.
I am on a mission to find a recipe for a granola bar that doesn't fall apart when you try to eat it! So far I have not succeeded. Today I revised my granola bar recipe and tried again. I am happy to report that the new recipe worked. My granola bars didn't crumble this time. Yeah for marshmallows!
Chewy Cherry Granola Bars
1/4 Cup Brown Sugar
1/2 Cup Butter
1 Cup Peanut Butter
3/4 Cup Honey
1 Cup Small Marshmallows
2 Teaspoons Vanilla Extract
1 Teaspoon Almond Extract
3 Cups Oats
3 Cups Rice Krispies
3 Cups Honey Bunches of Oats (I use the Target brand and it works great.)
1/2 Cup Coconut
1/2 Cup Sliced Almonds
1 1/2 Cup Dried Cherries
Mix brown sugar, butter, peanut butter, honey and marshmallows in a small sauce pan. Heat on medium until melted and mixed thoroughly. Take off heat and add vanilla and almond extract. Whisk until smooth.
In a large bowl mix oats, rice cereal, and honey & oat cereal. Add coconut, almonds and cherries. Mix thoroughly. Pour mixture in sauce pan over dry ingredients and mix well.
Line a 15" x 10" cookie sheet with foil.
Press the mixture into 13 x 9 inch greased pan and bake at 350° for approximately 15-20 minutes, or just until they lightly browned around the edges. Allow to cool and then cut into serving sizes.
I store my granola bars in snack size baggies and then place them in the freezer so they will last longer. Makes it easier to make lunches when they are already in bags.