EVERYDAY DELICIOUS - Kitchen

  A super quick meal all the family will love. What you need 410g packet KRAFT* Macaroni Cheese Cheesy Macaroni Style 680g can bolognese sauce or 3 cups prepared bolognese sauce 1 cups grated tasty cheese How to make it PREPARE  the macaroni as per the instructions. SPREAD  half of the macaroni into a 2 litre casserole dish, top with half the sauce. Repeat with remaining macaroni and sauce, top with grated cheese. BAKE  in a moderate oven 180ºC for 20-25 minutes or until heated through and golden. Serve immediately.

  Savour the delicious taste of creamy corn chowder, quick and easy to make and ideal for any occasion! What you need 1 teaspoon oil 3 rashers bacon, finely chopped 1 large potato, finely diced 1 cup vegetable or chicken stock 440 g creamed corn 440 g corn kernels, drained 1 cup milk 1 cup KRAFT* Cheddar Cheese, grated 3 spring onions  crusty bread to serve How to make it HEAT  oil in a large saucepan over a medium heat and cook bacon until crisp. Remove. PLACE  potato, stock, creamed corn, and corn kernels in the saucepan. Bring to the boil then lower heat and simmer uncovered for 15 minutes, or until potato is tender. STIR  in milk, cheese and spring onions until well combined and heated through. Serve immediately topped with crispy fried bacon and crusty fresh bread.

  A terrific morning or afternoon snack! What you need 2 cups self-raising flour, sifted 1/4 teaspoon ground cinnamon 1/2 cup brown sugar 1 cups reduced fat milk 1/3 cup oil 2 eggs 2 Granny Smith apples, cored and grated Crumble 1/2 cup rolled oats 1/4 cup KRAFT* Light Smooth Peanut Spread 1/4 cup raw sugar How to make it COMBINE  the sifted flour and cinnamon with sugar in a large bowl. Make a well in the centre, and add the combined milk, oil, eggs and apples. Stir gently until mixture is just combined. Spoon into 12 x 1/2 cup capacity lightly oiled muffin pans. COMBINE  ingredients for the crumble and spread evenly over the top of each muffin, lightly pressing into the muffin mixture. Bake at 180ºC for 20-25 minutes or until golden.

  An old favourite with a twist! What you need 125g butter 1/2 cup caster sugar 1/2 cup brown sugar, firmly packed 1 tablespoon instant coffee 1 egg 1 cup self-raising flour 200g TOBLERONE* Milk Chocolate, chopped How to make it BEAT  the butter and sugars together until pale and creamy. Beat in the coffee, then the egg until combined. STIR  in the sifted flour and Toblerone* until mixed through. Roll tablespoons of mixture into balls. PLACE  the balls on greased baking trays and press slightly to flatten. Bake at 180°C for 10-15 minutes or until browned. Allow to cool on tray.

  What you need 1 tablespoon oil 1 onion, diced 1 clove garlic, crushed 2 tablespoons red curry paste 4 skinless chicken thigh fillets, cut into even sized pieces 1 medium red capsicum, sliced 100g snow peas, sliced 1/4 cup KRAFT Smooth Peanut Butter 1/2 cup chicken stock 1 cup (250ml) coconut milk  noodles, to serve How to make it HEAT  a wok or frying pan, add oil and stir fry onion, garlic and curry paste for 3 minutes or until onion is soft. ADD  chicken in batches and stir-fry until browned. STIR  in vegetables, peanut butter, stock and coconut milk; cook a further 3 minutes. Serve with noodles.

  This easy, cheesy pasta recipe is a fabulous family dinner option. Combine pasta with bacon, Philly cream cheese and mushrooms for a dish that kids will love. What you need 1 tablespoon oil 1 onion, chopped 4 short cut bacon rahers, chopped 200g button mushrooms, cut into quarters 3/4 cup KRAFT Light Cream Cheese Spread 3/4 cup milk  freshly ground black pepper 400g penne pasta, cooked, drained and kept warm How to make it HEAT  the oil in a frying pan and sauté the onion, bacon and mushrooms and for 4-5 minutes until the mushrooms are softened. Stir in the cheese spread and milk then simmer gently for 3 minutes or until slightly thickened. Season with black pepper. TOSS  the pasta through the sauce and stir until well combined. Spoon into pasta bowls. Serve immediately.

  This creamy Philadelphia Thai mussels recipe makes an incredible appetiser, or add salad or rice to enjoy as a main course. What you need 1 tablespoon oil 1/4 cup Massaman Curry Paste 2 cloves garlic, crushed 1/2 cup salt reduced fish stock 1 kg black mussels, scrubbed and beards removed 250 ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative  Finely grated rind and juice of 1 lime 1 tablespoon palm sugar 1/2 bunch coriander, chopped  Steamed rice, for serving How to make it HEAT  the oil in a large non-stick saucepan. Add the curry paste and garlic and sauté gently 1-2 minutes until fragrant. Add the stock and bring to the boil. ADD  the mussels, cover with a tight fitting lid and cook, occasionally shaking the pan, for 2 minutes. Discard any unopened mussels. ADD  the PHILLY, lime, palm sugar and half the coriander and stir until well combined and heated through. Spoon the mussels into serving bowls over steamed rice, drizzle with the sauce and sprinkle with remainin

  What you need  500ml milk 2 scoops vanilla ice cream 150g honeycomb dairy dessert 1 tablespoon KRAFT Peanut Butter Smooth 1 tablespoon caramel ice cream topping How to make it PLACE  all ingredients into a blender or milkshake maker. BLEND  until smooth and pour into glasses.

  Indulge in this smooth, creamy cheesecake with luscious loadings of delicious fruits! What you need Base 2 cups biscuit crumbs 1/2 cup butter, melted Filling 1/4 cup boiling water 1/4 cup lemon juice 1 packet lemon jelly crystals  2 x 250g block PHILADELPHIA Cream Cheese, softened 375 g evaporated milk, chilled and whipped 1/4 cup brown sugar 1 teaspoon vanilla essence Topping  passion fruit pulp  apricot halves  pineapple slices  cream, lightly whipped  hazelnuts  violets and green leaves How to make it COMBINE  biscuit crumbs and butter. Press into the base and sides of a 23cm spring form pan; chill. STIR  boiling water, lemon juice and jelly crystals until dissolved. BEAT  Philly* until smooth, stir in all remaining ingredients including jelly mixture. POUR  into prepared crumb crust, chill until firm. Decorate as required.

  What you need 1 cup wholemeal self-raising flour 1 cup plain self-raising flour 3/4 cup milk 1/2 cup raw sugar 80 g butter, melted 2 x 55 g eggs, lightly beaten 2 teaspoons grated lemon rind Topping 250 g block PHILADELPHIA Cream Cheese, softened 1/2 cup raw sugar, extra 1 teaspoon vanilla essence 2 x 55 g eggs, extra, separated and whites beaten to stiff peaks 3/4 cup raisins 2 teaspoons grated lemon rind, extra 1/2 cup silvered almonds How to make it MIX  together the sifted flours, milk, sugar, butter, eggs and lemon rind until well combined. Press mixture into a greased Swiss roll tin. BEAT  Philly*, sugar, vanilla and egg yolks using an electric mixer until smooth. Fold in egg whites, ½ cup of raisins and the lemon rind. Spread over cake mixture and sprinkle with almonds and remaining raisins. BAKE  in a moderate oven 180°C for 30 minutes or until topping is golden brown. Cut into squares to serve.

  What you need Base 1 cup sweet biscuit crumbs 80 g butter, melted Filling 500 g block PHILADELPHIA Cream Cheese, softened 1/2 cup caster sugar 1 teaspoon ground cinnamon 2 tablespoons fresh lemon juice 2 teaspoons gelatine, dissolved in 1/4 cup boiling water 1 cup cream 425 g pie apple  apple slices, brushed with lemon juice, to serve How to make it COMBINE  biscuit crumbs and butter and press into the base of a 22cm springform pan, chill. BEAT  Philly*, sugar and cinnamon using an electric mixer until smooth. Add cream and beat until well combined. Stir in juice and gelatine mixture, then stir in apple. POUR  mixture into prepared base and chill 3 hours or until set. Top with sliced fresh apple and serve.

  What you need Base 1 cup ginger nut biscuit crumbs 2 tablespoons low-fat margarine, melted Filling 500g block PHILADELPHIA Light Cream Cheese, softened 3/4 cup sour cream 1/2 cup honey  2 x 55g eggs 2 tablespoons cornflour 1 tablespoon lemon juice 200g diced dried apricots, soaked in 1 cup water, drained How to make it COMBINE  biscuit crumbs and margarine then press into the base of a greased 20cm springform pan; chill. BEAT  Philly*, sour cream and honey using an electric mixer, until smooth. Beat in eggs, one at a time, then beat in cornflour and juice until smooth. Stir in the drained apricots. POUR  mixture into the prepared base and bake at 170°C for 45-55 minutes or until just set. Allow to cool in oven with door ajar. Serve chilled or at room temperature.

  What you need 2 tablespoons pine nuts 200 g spiral pasta cooked as per packet directions 350 g mixed seafood 1 ripe avocado peeled, stone removed and finely chopped 1 ripe mango, peeled and finely chopped 1 small red onion, finely chopped 1 tablespoon lemon juice 1/3 cup ZOOSH Creamy Dreamy 1000 Island Zingy Tomato Cocktail 2 tablespoons mango chutney Garnish 1/2 cup fresh parsley leaves How to make it PREHEAT  oven to 180°C. Place pinenuts evenly on a baking tray and bake for 5-8 minutes or until golden. Remove from oven, cool. HEAT  a little oil in a frying pan and cook seafood over high heat for 5 - 8 minutes, or until tender. Combine seafood with avocado, mango, onion, lemon juice and pasta. MIX  salad dressing and mango chutney together and toss through salad. Serve immediately topped with parsley and pinenuts.

  Make this super quick and tasty satay beef stir-fry. This recipe is easy, simple, and a delicious lunchtime meal. What you need 2 teaspoons oil 1 medium onion, sliced 2 spring onions, cut into 3 cm lengths 2 teaspoons Thai green curry paste  500g rump steak, thinly sliced 1/2 cup coconut milk 2 tablespoons KRAFT Peanut Butter Crunchy 2 teaspoons VEGEMITE 2 tablespoons chopped fresh coriander  Steamed rice, to serve How to make it HEAT  oil in a wok or frypan and cook onion, spring onions, and curry paste for 3 minutes or until onion is soft. ADD  beef in small amounts and stir-fry until browned. Stir in coconut milk, peanut butter, and Vegemite* until smooth. STIR  in coriander then serve with steamed rice.