Tuesday, November 3, 2009

Velveeta tex-mex beef and potatoes

Another recipe from Kraft. Big Eric couldn't stop talking about how good it was. It was way easy too!

1 lb. ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg (1 1/4 oz) taco seasoning
1/2 c. water
4 c. frozen cubed southern-style hash browns
1 pkg (10 oz) frozen corn
1/2 lb (8 oz) Velveeta pasteurized prepared cheese product, cut into 1/2 inch cubes

  1. Heat oven to 350.
  2. Brown meat with peppers and onions in large skillet; drain. Return to skillet.
  3. Stir in taco mix and water. Add potatoes, corn, and Velveeta; mix well. Spoon into 9x13 inch baking dish; cover
  4. Bake 20 minutes; stir. Bake, uncovered, 15 minutes or until heated through.

*I halved it because we didn't need a 9x13 and it worked fine. I did end up putting the full amount of Velveeta in it though.*

Pumpkin-Swirl Cheesecake

I got this from the Kraft Food and Family magazine and let's just say it is divine!! I could have eaten the batter right out of the bowl without even baking it. I LOVE pumpkin!!!

25 ginger snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup butter, melted
4 packages (8 oz each) cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash ground cloves

  1. Hat oven to 325.
  2. Mix crumbs, nuts and butter; press onto bottom of 9x13 pan
  3. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups batter, Stir remaining sugar, pumpkin, and spices into remaining batter.
  4. Spoon half the pumpkin batter into crust; top with spoonfuls or half the plain batter. Repeat layers; swirl with knife.
  5. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours