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Post by Admin on Apr 17, 2007 12:41:21 GMT -5
Easy Baked Manicotti Prep: 25 min Ready In: 1 hr 5 min Serves: 6 Ingredients 1 can (680 mL) pasta sauce, divided 1 egg, lightly beaten 1-3/4 cups ricotta cheese 1-1/2 cups KRAFT Mozzarella Shredded Cheese 1/2 cup KRAFT 100% Parmesan Grated Cheese 1/4 cup pesto 12 manicotti shells, cooked, rinsed in cold water Directions 1 PREHEAT oven to 350°F. Spread 3/4 cup of the pasta sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses and pesto until well blended. Sthingy cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag. 2 FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining pasta sauce over manicotti. Cover with foil. 3 BAKE 40 min. or until heated through. Substitute Save 64 calories and 9 g fat per serving by using low-fat ricotta, Kraft Part Skim Mozzarella Shreds and Kraft Light Parmesan for regular products.
Variation If you prefer a more traditional style manicotti, simply omit the pesto.
Make Ahead Cook manicotti shells up to 1 day ahead. Place on greased tray and cover with plastic wrap. Refrigerate until ready to fill.
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Tabby
Sand
[M0:0]
Posts: 11
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Post by Tabby on May 26, 2007 21:19:43 GMT -5
I made this recipe that I found from a Kraft website.
It is called Cool summer delight. It is a container of Cool whip, thawed, a tub of cottage cheese whizzed up in a food processor, a package of jell O and some fresh fruit.
It is was a nice change for the warm weather.
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Queen
Rock
[M0:1]Happy Hallowe'en!
Posts: 68
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Post by Queen on Oct 16, 2007 8:08:50 GMT -5
EASY "Death By Chocolate" Recipe
You can half this recipe easily, but this is GREAT for a crowd. It is best to make and eat this while it is fresh, so.. happy eating ;D
1 Chocolate Cake Mix (2 layer size) 2/3 c. Kahlua Liquor (or 1/2 c. cold coffee 2 Instant chocolate pudding powders (4 serving size) 4 c. milk 4 c. frozen whipped topping (light) 6 Skor(R) bars crushed (1 c.)
Prepare the cake mix according to the instructions on the package. Bake in two 8 inch round pans. Cool.
Cut around edges of one of the pans, and invert onto cutting board, rounded side down. Drizzle with the Kahlua, and then cut into 1 inch squares.
Transfer into a 6 Litre glass trifle bowl. Do the same thing with the second layer cake, only set these cubes aside.
Beat the pudding powders and milk until smooth, but not thickened, and pour half over the cake in the bowl.
Spread with 1/2 the whipped topping and sprinkle with the chopped toffee bars.
Repeat layers with set aside cake, pudding, topping and toffee bars.
Chill
Serves 20 people
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