Holiday Cooking, Blogger Style- 2nd Edition

Here are four recipes that I make during the holiday seasons. The broccoli cheese bake I have made the last 3 or 4 years for Thanksgiving and it's a crowd pleaser. I made the peanut brittle for the first time last year and will be making it again this year. The strawberry shortcake oh talk about coming home with a clean bowl I've been making this for the past 3 or 4 years. And the pumpkin bars the kids love them! I have collected these recipes over the years from Kraft Foods and can't wait for the new magazine to get here. Enjoy the recipes my family loves them! If you would like to see more holiday recipes go check out Overwhelmed With Joy and the Holiday Cooking, Blogger Style-2nd Edition.


Crust Topped Broccoli Cheese Bake


1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup water
2 pkg. (16 oz. each) frozen broccoli florets, thawed, drained
1 cup KRAFT Shredded Cheddar Cheese
1 thawed frozen puff pastry sheet (1/2 of 17.3-oz. pkg.)
1 egg, lightly beaten

PREHEAT oven to 400°F. Mix cream cheese spread, soup and water until well blended. Stir in broccoli and Cheddar cheese. Spoon into 2-1/2- to 3-qt. shallow rectangular or oval baking dish.

ROLL pastry sheet on lightly floured surface to fit baking dish. Cover dish completely with pastry. Press pastry edges against rim of dish to seal. Brush entire surface lightly with egg; pierce with knife five to six times to vent.

BAKE 30 min. or until heated through and pastry is puffed and golden brown.

14 Servings



Sweet Peanut Brittle


1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups PLANTERS COCKTAIL Peanuts
1 tsp. baking soda
1 tsp. vanilla
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/4 cup creamy peanut butter

SPRAY large baking sheet or 15x10x1-inch baking pan with cooking spray; set aside. Mix sugar and corn syrup in large glass microwaveable bowl until moistened. Microwave on HIGH 5 min. (CAUTION: Use pot holders as candy mixture gets very hot.) Stir in butter and peanuts. Microwave an additional 3 to 4 min. or until pale golden brown. Add baking soda and vanilla (mixture will foam.)

IMMEDIATELY spread mixture as thinly as possible onto prepared baking sheet. Cool completely. Break into pieces.

MICROWAVE chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. Stir until chocolate is completely melted. Stir in peanut butter until melted. Dip half of peanut brittle pieces halfway into chocolate mixture, scraping back of brittle against edge of cup to remove excess chocolate. Place on sheet of foil or wax paper. Refrigerate until chocolate is set, about 20 min.

About 16 Servings


Twisted Strawberry Shortcake


2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 qt. (4 cups) cold milk
2 cups thawed COOL WHIP Whipped Topping
1 pkg. (12 oz.) store-bought angel food cake, cut into 1/2-inch cubes
1/3 cup orange juice or orange-flavored liqueur
3 cups sliced fresh strawberries
5 squares BAKER'S Premium White Baking Chocolate, grated

PREPARE pudding mixes with milk in large bowl as directed on package. Gently stir in whipped topping.

PLACE cake cubes in large bowl. Drizzle orange juice over cake, then toss to coat. Place half of the cake cubes in deep glass serving bowl; cover with layers of half each of the pudding mixture, strawberries and chocolate. Top with layers of remaining cake cubes, pudding mixture, strawberries and chocolate.

REFRIGERATE at least 30 min. or until ready to serve. Store leftover dessert in refrigerator.

Serves 20


Pumpkin Pie Bars


1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.

BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.

Servings 24