Saturday night, my lovely parents invited us over (Meg, Aaron, Jeff, and I) over for a summer-time cookout and game night… we did this a few months ago with some of our friends and couldn’t wait to let my Mom and Dad in on the fun! We headed to Murfreesboro late that afternoon and let the boys work their magic on the grill, serving up some very tasty hamburgers and hot dogs (FYI: this was my first experience with Bubba Burgers and wow-they’re great!). I made a cheesy corn and rice casserole and Meg made a decadent Rocky Road cheesecake… gotta love Kraft for their splendid and oh-so-easy recipe ideas!!
Needless to say, the food was delicious, but the company was even better — as usual, the girls dominated in Catchphrase (smoked them, really) and then we all got warmed up for Wii action and Guitar Hero — by 1:30AM, we were all exhausted and had to go to bed even though my parents were ready for more!!
Hope you try these recipes… they are really easy and fun for any occasion!
Cheesy Corn and Rice Casserole (both pictures courtesy of Kraft Foods)
Casserole Ingredients
1/2 cup Chive & Onion Cream Cheese Spread
1 egg, lightly beaten
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro
1 egg, lightly beaten
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro
Directions
PREHEAT oven to 375°F
Mix cream cheese spread and egg in large bowl until well blended
Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro
POUR mixture into greased 1-1/2-qt. baking dish
Sprinkle with remaining 1/4 cup shredded cheese (I used more like 3/4 cup of cheese on top)
BAKE 20 to 25 minutes or until cheese on top is melted and lightly brown
Mix cream cheese spread and egg in large bowl until well blended
Stir in rice, corn, 3/4 cup of the shredded cheese and cilantro
POUR mixture into greased 1-1/2-qt. baking dish
Sprinkle with remaining 1/4 cup shredded cheese (I used more like 3/4 cup of cheese on top)
BAKE 20 to 25 minutes or until cheese on top is melted and lightly brown
Rocky Road No-Bake Cheesecake
Cheesecake Ingredients
3 squares BAKER’S Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) Cream Cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1 OREO Pie Crust (6 oz.)
3 squares BAKER’S Semi-Sweet Chocolate, divided
2 pkg. (8 oz. each) Cream Cheese, softened
1/3 cup sugar
1/4 cup milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1 OREO Pie Crust (6 oz.)
Directions
MICROWAVE 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted; set aside
BEAT cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended
Add melted chocolate; mix well
Gently stir in whipped topping, marshmallows and peanuts
Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture
Spoon into crust
REFRIGERATE 4 hours or until set
Store leftover pie in refrigerator
MICROWAVE 1 of the chocolate squares in small microwaveable bowl on HIGH 1 min; stir until chocolate is completely melted; set aside
BEAT cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended
Add melted chocolate; mix well
Gently stir in whipped topping, marshmallows and peanuts
Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture
Spoon into crust
REFRIGERATE 4 hours or until set
Store leftover pie in refrigerator
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