Perfect for Passover April 23 – May 1
Noodle Kugel
Prep: 15 minutes ■ Bake: 1 hour
1 Container (16 oz.) BREAKSTONE’S Low Fat Cottage Cheese
1 Container (16 oz.) BREAKSTONE’S Sour Cream
1 cup sugar
5 eggs, beaten
½ cup (1 stick) margarine, melted
1 Tbsp. imitation vanilla
1 pkg. (12 oz.) broad egg noodles, cooked, rinsed and drained (Kosher for Passover)
1 Tbsp. cinnamon sugar
Preheat oven to 350°F. Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles.
Spoon into 13×9-inch baking dish; sprinkle with cinnamon sugar.
Bake 50 minutes to 1 hour or until center is set. Cool at least 10 minutes before cutting to serve.
Makes 18 servings, ½ cup each.
Kraft Kitchens Tips
Passover Celebrations:
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions..
Round Out The Meal:
Enjoy a serving of this Noodle Kugel with a serving of cooked fish and a crisp, mixed green salad tossed with your favorite dressing..
Creative Leftovers:
Cover and refrigerate any leftovers..
Special Extra:
Stir in 1 cup raisins or 2 large apples, peeled and chopped, with
the noodles.
Nutrition Information Per Serving (1/2 cup): 250 calories, 12g total fat, 4.5g saturated fat, 2g polyunsaturated fat, 4.5g monounsaturated fat, 100mg cholesterol, 180mg sodium, 27g carbohydrate, less than 1g dietary fiber, 13g sugars, 8g protein, 10%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 6%DV iron.
Perfect for Passover April 23 – May 1
Vanilla Coffee
Prep: 5 minutes
½ cup ground MAXWELL HOUSE Coffee, any variety
¼ cup firmly packed brown sugar
6 cups cold water
1 Tbsp. imitation vanilla
Place coffee in filter in brew basket of coffee maker. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir in vanilla until well blended.
Pour into 6 large cups or mugs.
Makes 6 servings.
Kraft Kitchen Tips
Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions..
Spiced Orange Coffee:
Omit vanilla. Add 1 Tbsp. grated orange peel and 1/2 tsp. ground cinnamon to coffee in filter before brewing..
Variation:
Prepare as directed; refrigerate until chilled. Serve as a cold beverage over ice cubes..
Nutrition Information Per Serving: 45 calories, 0g total fat, 0g saturated fat, 0g polyunsaturated fat, 0g monounsaturated fat, 0mg cholesterol, 10mg sodium, 11g carbohydrate, less than 1g dietary fiber, 8g sugars, 0g protein, 0%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 4%DV iron.
Perfect for Shavuot June 12-14
Easy OREO® Cheesecake
Prep: 20 minutes plus refrigerating ■ Bake: 45 minutes
1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
¼ cup (½ stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 EggsPreheat oven to 325°F.
Place 30 of the cookies in food processor container; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of 13×9-inch baking pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop remaining cookies. Gently stir 1½ cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.
Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
Makes 16 servings, 1 piece each.
Kraft Kitchens Tips
Great Substitute:
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.
How To Bake in Springform Pan:
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Prepare crust as directed; press firmly onto bottom of pan. Prepare filling as directed; pour over crust. Sprinkle with cookies as directed. Bake 1 hour or until center is almost set. Run small knife or small spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight..
Make it Easy:
Line pan with foil, with ends of foil extending over sides of pan. After the cheesecake has cooled, remove it from the pan with the foil handles before cutting cheesecake into squares to serve.
Nutrition Information Per Serving: 470 calories, 33g total fat, 18g saturated fat, 130mg cholesterol, 470mg sodium, 37g carbohydrate, 1g dietary fiber, 27g sugars, 7g protein, 20%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 8%DV iron.