Cinco de Mayo: Dulce de Leche Cheesecake

Day 7

HAPPY CINCO de MAYO

Dulce de Leche Cheesecake

prep time

15 min

total time

5 hr 10 min

makes

12 servings

What You Need!

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar, divided

1 cup Mexican caramel spread (dulce de leche)

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

1 cup honey-flavored multi-grain cereal flakes with oat clusters

1/2 cup thawed COOL WHIP Whipped Topping

Make It!

HEAT oven to 350ºF. Beat cream cheese and 1/4 cup sugar in large bowl with mixer until well blended. Add caramel spread and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into 9-inch springform pan.

BAKE 50 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake; cool before removing rim. Refrigerate 4 hours. Meanwhile, cook remaining sugar in medium saucepan on medium heat 4 min. or until melted and golden brown. Remove from heat. Stir in cereal; spread into thin layer in shallow pan. Cool.

TOP cheesecake with COOL WHIP and cereal mixture just before serving.

photo by:

kraft

recipe by: kraft

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• Tip: Make Dulce de Leche in a Slow Cooker (thekitchn.com)

Cinco de Mayo: Triple-Lemon Layer Cake

Day 6

Triple-Lemon Layer Cake

prep time

15 min

total time

2 hr

makes

16 servings

What You Need!

1 pkg. (2-layer size) yellow cake mix

1/4 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix

Zest and juice from 1 lemon

1/2 cup boiling water

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

4 squares BAKER'S White Chocolate, finely chopped

1 can (5 oz.) evaporated milk

2 cups thawed COOL WHIP Whipped Topping

Make It!

PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package, blending drink mix and lemon zest into batter before pouring into pans. Cool completely.

ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.

CUT each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake. Keep refrigerated.

photo by:

kraft

recipe by: kraft

Cinco de Mayo: Creamy Chicken Enchiladas

Day 5

Creamy Chicken Enchiladas

prep time

10 min

total time

35 min

makes

6 servings

What You Need!

2-1/2 cups chopped cooked chicken

1 can (10-3/4 oz.) condensed cream of chicken soup

1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided

1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

1/4 cup chopped cilantro, divided

12 flour tortillas (8 inch)

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Make It!

HEAT oven to 350°F.

MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.

PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.

BAKE 25 min. or until heated through. Top with remaining sour cream and cilantro.

photo by:

kraft

recipe by: kraft

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

Cinco de Mayo: Burritos El Grande

Day 4

Burritos El Grande

prep time

20 min

total time

20 min

makes

6 servings

What You Need!

1 lb. ground beef

1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 green pepper, chopped

1 cup instant white rice, uncooked

1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans, warmed

6 flour tortillas (10 inch)

1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

1-1/2 cups shredded lettuce

2 tomatoes, chopped

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It!

BROWN meat in large skillet on medium heat; drain. Stir in salsa and peppers. Bring to boil. Stir in rice; cover. Simmer on low heat 5 min.

SPREAD beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.

FOLD in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.

photo by:

kraft

recipe by: kraft

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

Cinco de Mayo: Chicken Tostadas

Day 3

Chicken Tostadas

prep time

15 min

total time

15 min

makes

8 servings

What You Need!

8 tostada shells (6 inch)

1-1/4 cups refried beans, warmed

2 cups shredded lettuce

2 cups shredded cooked chicken breasts

1 tomato, chopped

1 avocado, chopped

1/2 cup pico de gallo

1 cup shredded KRAFT Monterey Jack Cheese

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It!

SPREAD shells with beans.

TOP with remaining ingredients.


photo by:

kraft

recipe by: kraft

Cinco de Mayo: Bacon Quesadillas

Day 2

Bacon Quesadillas

prep time

5 min

total time

15 min

makes

4 servings

What You Need!

4 flour tortillas, (6 inch)

1 cup KRAFT Shredded Colby & Monterey Jack Cheese

1/4 cup OSCAR MAYER Real Bacon Bits

2 green onions, thinly sliced

Make It!

HEAT oven to 400°F.

PLACE tortillas in single layer on baking sheet sprayed with cooking spray.

TOP half of each tortilla with 1/4 each of the remaining ingredients; fold in half. Press lightly to secure.

BAKE 8 to 10 min. or until edges are lightly browned.

photo by:

kraft

recipe by: kraft

7 Days Of Cinco de Mayo Cooking

Recipe 1

Layered Black Bean Dip

prep time

5 min

total time

5 min

makes

32 servings, 2 Tbsp. each

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup canned black beans, rinsed

1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It!

SPREAD cream cheese onto bottom of shallow dish.

LAYER with beans and tomatoes; top with cheese.

SERVE with tortilla chips.

Ro*Tel is a product of ConAgra Foods, Inc.

Kitchens Tips

Special Extra

Garnish with chopped fresh cilantro.

Variation

Serve the dip mixed. Beat cream cheese with mixer until creamy. Add remaining ingredients; mix until well blended.

photo by:

kraft

recipe by: kraft

Slow-Cooked Corned Beef and Cabbage Dinner

INGREDIENTS

Dinner
2	lb. small red potatoes
1 1/2	cups fresh baby carrots
1	medium onion, cut into 8 wedges
1	(2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2	cups apple juice
	Water
8	thin wedges cabbage
Horseradish Sauce
1/2	cup sour cream
1/4	cup mayonnaise
2	tablespoons prepared horseradish
2	teaspoons Dijon mustard

DIRECTIONS

1.	Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
2.	Cover; cook on low setting for 10 to 12 hours.
3.	About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.
4.	Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
5.	To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

Shamrock Mint Cupcakes

INGREDIENTS

1	box (1 lb 2.25 oz) chocolate fudge cake mix with pudding
	Water, vegetable oil and eggs called for on cake mix box
1	cup creme de menthe or mint baking chips (from 10-oz bag)
1/2	teaspoon peppermint extract
1	container (12 oz) fluffy white whipped frosting
24	large green gumdrops

DIRECTIONS

1.	Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Stir in baking chips. Divide batter evenly among muffin cups, filling each 3/4 full.
2.	Bake 21 to 26 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove cupcakes from pan; cool completely, about 45 minutes.
3.	Stir peppermint extract into frosting until well blended; spread on cupcakes. To garnish each cupcake, cut 1 gumdrop into 4 slices. Place 3 rounds on cupcake to make shamrock leaves; press remaining round into thin strip and place below leaves for stem.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for cupcakes.

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Corned Beef Biscuit Sandwiches

INGREDIENTS

2	Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
2	oz thinly sliced cooked corned beef, coarsely chopped
2	tablespoons finely shredded Swiss cheese
2	teaspoons Thousand Island dressing
1	teaspoon butter or margarine, melted
1/8	teaspoon caraway seed

DIRECTIONS

1.	Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 45 to 50 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.)
2.	On lightly floured surface, roll or press each biscuit into 5-inch round. Place half of corned beef on half of 1 biscuit round, 1/2 inch from edge. Top with 1 tablespoon cheese and 1 teaspoon dressing. Repeat with remaining biscuit round. Carefully fold to enclose filling. Press edges to seal.
3.	Brush tops of biscuits with butter; sprinkle with caraway seed. Bake 14 to 16 minutes or until golden brown.

Irish Potatoes and Cabbage

INGREDIENTS

3	tablespoons margarine or butter
2	cups purchased coleslaw blend (from 16-oz. pkg.)
1/2	cup chopped onion
1 3/4	cups water
3/4	cup milk
1/2	teaspoon salt
2	cups mashed potato flakes
1/2	lb. sliced cooked corned beef, chopped (about 2 cups)
2	oz. (1/2 cup) shredded Cheddar cheese

DIRECTIONS

1.	Melt margarine in large nonstick skillet over medium heat. Add coleslaw blend and onion; cook 5 to 7 minutes or until crisp-tender, stirring occasionally.
2.	Add water, milk and salt. Bring to a boil. Remove from heat; stir in potato flakes until moistened. Add corned beef and cheese; mix well. Spread evenly in skillet.
3.	Return skillet to medium heat; cover and cook 8 to 10 minutes or until thoroughly heated and golden brown on bottom. If desired, invert onto serving plate; sprinkle with additional cheese.

High Altitude Directions

7 Days Of Irish Cooking Day1 : Irish Sugar Cookies

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4	cup all-purpose flour
1/4	cup green sugar

DIRECTIONS

1.	Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half the dough at a time; refrigerate remaining dough until needed.
2.	Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem.
3.	Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
High Altitude (3500-6500 ft): No change.

High Altitude (3500-6500 ft):