Coconut Shrimp

Coconut Shrimp 

www.kraft.com

Ingredients

1

lb uncooked peeled deveined medium shrimp (31 to 35), thawed if frozen, tail shells removed

1

cup Original Bisquick® mix

1

egg

3/4

 cup milk

1

cup vegetable oil

2 1/2

cups flaked coconut

1/2

cup chili sauce

1/2

cup apricot preserves

Directions

• 1Pat shrimp dry with paper towels. In medium bowl, mix Bisquick mix, egg and milk. Add shrimp; gently stir to coat well.
• 2In 10-inch skillet, heat oil over medium heat to 375°F. In shallow dish, place half of the coconut (add remaining coconut after coating half of the shrimp). Cooking in batches, remove shrimp one at a time from batter and coat with coconut; place in oil in a single layer. Cook 3 to 4 minutes, turning once, until coating is crispy and golden brown and shrimp are pink (cut 1 shrimp open to check doneness). Drain on paper towels.
• 3In small bowl, mix chili sauce and apricot preserves. Serve shrimp with sauce for dipping.

Ranch Oven Fried Chicken with warm Corn Relish

Ranch Oven Fried Chicken with warm Corn Relish

www.kraft.com

Ingredients

3/4

cup Original Bisquick® mix

1/4

teaspoon pepper

3/4

cup  ranch dressing

4

boneless skinless chicken breasts (about 1 1/4 lb)

2

tablespoons butter or margarine, melted

2

cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Directions

• 1Heat oven to 425°F. Spray 13x9-inch pan with cooking spray.
• 2In shallow dish, mix Bisquick mix and pepper. Into another shallow dish, pour 1/2 cup of the dressing. Coat chicken with dressing, then coat with Bisquick mixture, pressing so coating sticks to chicken. Place in pan. Drizzle with butter.
• 3Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• 4Meanwhile, cook corn as directed on bag; drain. Stir remaining 1/4 cup dressing into corn. Spoon warm corn relish onto serving plate. Arrange chicken on corn.

Chex and O's Snackin' Bars

Chex and O's Snackin' Bars 

www.bettycrocker.com

Ingredients

3

cups Corn Chex® cereal

3

cups Cheerios® cereal

1

bag (7 oz) mixed dried fruit and raisins

1

cup dried pineapple, chopped

1/4

cup butter or margarine

3/4

cup packed brown sugar

2

tablespoons Gold Medal® all-purpose flour

1/2

cup light corn syrup

Directions

• 1Spray 13x9-inch pan with cooking spray. In large heatproof bowl, mix cereals, dried fruit and pineapple.
• 2In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, flour and corn syrup. Heat to boiling, stirring constantly. Boil 1 minute over medium heat, stirring occasionally. Pour over cereal mixture; toss to mix well (mixture will be sticky).
• 3Spoon cereal mixture into pan; spread evenly. Cool completely before cutting, about 30 minutes. For bars, cut into 6 rows by 6 rows.

Oven Fried Picnic Chicken

Oven Fried Picnic Chicken
www.bettycrocker.com

 2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb)

1 cup corn flakes cereal
1 cup Original Bisquick® mix or Gold Medal® all-purpose flour
2 packages (1 oz each) ranch dressing mix (dry)
Cooking spray

Heat oven to 400ºF. Spray cookie sheet with cooking spray.
Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Makes 8 servings

BLT Pinwheels

BLT Pinwheeles
www.bettycrocker.com

1/2

cup mayonnaise or salad dressing

1

package (3 oz) cream cheese, softened

2

tablespoons Old El Paso® Thick 'n Chunky salsa

1

teaspoon Dijon mustard

6

slices bacon, cooked, crumbled

3

spinach-flavor, tomato-flavor or plain flour tortillas (8 to 10 inch)

3

roma (plum) tomatoes, seeded, chopped (1 cup)

1 1/2

cups shredded romaine lettuce

1. In small bowl, mix mayonnaise, cream cheese, salsa and mustard until blended. Stir in bacon.
2. Spread bacon mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas.
3. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours. Cut into 1-inch slices; secure each slice with toothpick.

Makes About 30 servings

Wisconsin Wings

Wisconsin Wings
www.kraft.com

what you need

18

 RITZ Crackers, finely crushed (about 3/4 cup)

1/3

cup  KRAFT Shredded Parmesan Cheese

1

tsp.  dried oregano leaves

1/2

tsp.  garlic powder

1/2

tsp.  paprika

1/8

tsp.  coarse ground black pepper

2

lb.  chicken wings, split at joints, tips removed

1/3

cup  GREY POUPON Dijon Mustard

make it

HEAT oven to 350°F.

MIX cracker crumbs, Parmesan and seasonings in shallow dish.

COAT chicken with mustard, then roll in crumb mixture until evenly coated. Place on baking sheet sprayed with cooking spray.

BAKE 35 to 40 min. or until golden brown, turning after 20 min.

kraft kitchens tips

KEEPING IT SAFE

Set out smaller plates of hot appetizers and replenish them more often to ensure the food remains at a safe-to-eat temperature.

White Chocolate Fudge Torte

White Chocolate Fudge Torte
www.bettycrocker.com

Ingredients

Cake

16

oz. semisweet chocolate

1

cup unsalted butter

6

eggs

Topping

1

cup white chocolate chunks or white vanilla chips, melted

1

(8-oz.) container whipping cream

1

(8-oz.) pkg. cream cheese, softened

1/3

cup powdered sugar

2

tablespoons white crème de cacao, if desired

1/2

cup miniature semisweet chocolate chips, if desired

Raspberry Sauce

1

(10-oz.) pkg. frozen raspberries in light syrup, thawed

1

tablespoon cornstarch

1/3

cup red currant jelly

1Heat oven to 400°F. Spray 9-inch springform pan with nonstick cooking spray. In large saucepan, melt semisweet chocolate and butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.

2Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.

3Bake at 400°F. for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan on wire rack for 1 1/2 hours or until completely cooled. Refrigerate 1 1/2 hours or until firm.

4Heat white chocolate and 3 tablespoons whipping cream in heavy small saucepan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar and crème de cacao until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Fold in miniature chocolate chips. Spread over cake. Refrigerate until firm, 1 hour or overnight.

5To prepare sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In small saucepan, combine syrup mixture and cornstarch; mix well. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve sauce with dessert. Store in refrigerator.