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Mexican-Style Tortilla Stacks

  1. 1 pkg. PHILADELPHIA Neufchatel Cheese

  2. 1/4 cup cilantro

  3. lime

  4. 1 tsp. chipotle chile pepper powder

  5. 1/2 cup KRAFT Mexican Style Shredded Cheese

  6. 9 flour tortilla

  7. 1/3 cup PLANTERS Dry Roasted Almonds

  8. 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

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Mexi-Garlic Dip

  1. 1-1/2 cups BREAKSTONE'S Low Fat Cottage Cheese with Calcium and Vitamin D

  2. 1/2 cup KRAFT Real Mayo Mayonnaise

  3. 2 cloves garlic

  4. 1 can green chiles

  5. 1/3 cup green onion

  6. 1 cup tomato

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Turkey and Stuffing Cakes

  1. 2 cups STOVE TOP Stuffing Mix for Chicken

  2. 2 cups turkey

  3. 1 cup celery

  4. 1/2 cup KRAFT Real Mayo Mayonnaise

  5. 1/2 cup flour

  6. 2 Tbsp. GREY POUPON Dijon Mustard

  7. 1 egg

  8. 1 chipotle pepper in adobo sauce

  9. 2 Tbsp. oil

  10. 1/2 cup KRAFT Ranch Dressing

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Strawberry & Cream Angel Cake

  1. 3 cups strawberries

  2. 4 oz. PHILADELPHIA Neufchatel Cheese

  3. 2 Tbsp. sugar

  4. 1-1/2 tsp. orange

  5. 2 cups COOL WHIP LITE Whipped Topping

  6. 1 angel food cake

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Microwave Potato Chips

  1. 1 1/3 lb. Yukon Gold or red potatoes , unpeeled, scrubbed (FARMERS MARKET)

  2. 2 tsp. extra-virgin olive oil (Nature's Basket)

  3. 1/2 tsp. salt

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Grilled Fruit Kabobs with Creamy Honey Sauce

  1. 1/4 cup ATHENOS Honey Greek Yogurt

  2. 2 peach

  3. 4 small plums

  4. 2 cups pineapple chunks

  5. 1/4 cup KRAFT Creamy Poppyseed Dressing

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Turkey and Vegetable Tostadas

  1. 6 flour tortillas

  2. 1 pkg. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

  3. 1 lb. ground turkey breast

  4. 4 tomato

  5. 1 cup zucchini

  6. 1/2 cup water

  7. 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

  8. 1-1/2 cups lettuce

  9. 3 Tbsp. fresh cilantro

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Mini Pork Empanadas

  1. 1/2 cup PHILADELPHIA Cream Cheese Spread

  2. 1/2 cup butter

  3. 1-1/2 cups flour

  4. 3/4 lb. ground pork

  5. 1 small onion

  6. 1 chicken bouillon

  7. 1 tsp. ground allspice

  8. 1/4 tsp. ground nutmeg

  9. 1/8 tsp. ground cloves

  10. 3/4 cup potato

  11. 2 egg

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Strawberry Arepas

  1. 2-1/2 cups water

  2. 1 tsp. salt

  3. 2 cups cornmeal

  4. 2 oz. PHILADELPHIA Cream Cheese

  5. 1/4 cup brown sugar

  6. 1 tsp. anise seed

  7. 1-1/2 cups strawberries

  8. 3/4 cup COOL WHIP Whipped Topping

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Our Softest Sugar Cookies

  1. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

  2. 1 tsp. baking soda

  3. 1 cup butter

  4. 1-1/2 cups granulated sugar

  5. 2 egg

  6. 2 tsp. ground nutmeg

  7. 1 tsp. vanilla

  8. 4 cups flour

  9. 1-1/2 cups powdered sugar

  10. 2 Tbsp. milk

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Middle Eastern Chickpea Platter

  1. 1 tablespoon extra-virgin olive oil

  2. 1 small eggplant, (about 12 ounces), cubed

  3. 2 cloves garlic, minced

  4. 1/4 teaspoon salt, divided

  5. 2 tablespoons tahini, (see Note)

  6. 3 tablespoons lemon juice

  7. 1 tablespoon water

  8. 1 15- or 19-ounce can chickpeas or cannellini beans, rinsed (see Tip)

  9. 3 tablespoons chopped fresh parsley, plus more for garnish

  10. 2 medium tomatoes, sliced

  11. 1/2 medium red onion, thinly sliced

  12. 1/4 cup crumbled feta

  13. 1/4 cup halved pitted briny black olives, such as Kalamata (optional)

  14. 4 whole-wheat pita breads, warmed and cut in half or into wedges

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Fried Plantains with Sweet Cream Sauce

  1. 2 Tbsp. butter

  2. 1 lb. plantain

  3. 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

  4. 1/4 cup COOL WHIP Whipped Topping

  5. 2 tsp. brown sugar

  6. 1/4 tsp. ground cinnamon

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