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  2. 65+ Homemade Pizza Recipes That Are Tastier Than Delivery - AOL

    www.aol.com/65-homemade-pizza-recipes-tastier...

    Bacon Ranch Flatbread Pizza. In this recipe from NBC’s The Biggest Loser Chef Devin Alexander uses lavash, a Middle Eastern flatbread that contains fewer carbs than traditional crust. Find it ...

  3. 11 Vintage Bake Sale Recipes That Will Take You Back to ... - AOL

    www.aol.com/11-vintage-bake-sale-recipes...

    Here are some of those vintage recipes you've seen at bake sales for decades. Sue Newman/istockphoto. 1. Scotcheroos. Scotcheroos are a fun name for a classic Rice Krispies treat variation. The ...

  4. Kraft Heinz - Wikipedia

    en.wikipedia.org/wiki/Kraft_Heinz

    The Kraft Heinz Company ( KHC ), commonly known as Kraft Heinz ( / ˈkræft ˈhaɪnz / ), is an American multinational food company formed by the merger of Kraft Foods and H.J. Heinz Company co-headquartered in Chicago and Pittsburgh. [4] [5] Kraft Heinz is the third-largest food and beverage company in North America and the fifth-largest in ...

  5. Velveeta Shells & Cheese - Wikipedia

    en.wikipedia.org/wiki/Velveeta_Shells_&_Cheese

    On the Kraft Foods website, multiple recipes and cooking ideas for Velveeta Shells & Cheese are also posted. Prior to the corporate merger of Kraft Foods and Heinz, Kraft also marketed Velveeta Shells & Cheese through multiple television commercials and magazine advertisements. In March 2015, the product continued to be advertised on television ...

  6. Grandma's Favorite Casseroles (That We Still All Secretly Love)

    www.aol.com/21-casseroles-grandma-could-without...

    This unusually named casserole comes from Columbus, Ohio. The owner of Italian restaurant Marzetti's created a baked pasta with ground beef, noodles, tomato sauce and cheese and named it after her ...

  7. Cheez Whiz - Wikipedia

    en.wikipedia.org/wiki/Cheez_Whiz

    1952; 72 years ago. ( 1952) Cheez Whiz is a brand of processed cheese sauce or spread produced by Kraft Foods. It was developed by a team led by food scientist Edwin Traisman (1915–2007). It was first sold in 1952, and with some changes in formulation continues to be in production today. [1] [2]

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